The Mystical Cauldron
Yule Edition - December 2005
Yule Ruminations | Yule Crafts |
Yule Poem | Yule Recipes |
When I was a child, Christmas meant a visit from Santa Claus and tons of presents. The excitement of
waiting, almost awake, to see if I could hear HIM land on the roof or deposit the presents, or perhaps
even munch on the cookies and milk I had left for him. I would even leave carrots and grain for the
reindeer so they would have a snack too. Of course, as I grew older, Christmas began to mean experiencing
the look of absolute and utter joy on someone's face when they opened a present from me (or anyone else
for that matter). The joy of giving and the gift of being able to spend time with people I loved added
to the wonder of the holiday for me.
As I matured even more, Christmas took on an additional and more spiritual meaning for me. At that time,
I considered myself to be Christian and the meaning of the story behind the birth of the Son was very
touching to me. I empathized with Mary and Joseph, forced to leave their home in the middle of Winter
because the Government said they had to be counted, only to be turned away at their destination from
all comfortable places they might have wished to stay and be forced to share a stable with the animals
(who were probably better company anyway). Then for them to be given the gift of sharing the first
moments of life for one whose very existence would touch every other being on the planet (in spite of
his humble birth). The idea that anyone, no matter how poor, could affect the world in such a way was
truly inspirational for me.
These days my belief is just as strong as it ever was, but it walks on a slightly different path... a
path of love and hope, personal responsibility, and belief in oneself and in the God and Goddess. I
still rejoice on this holy day, though I now refer to it as Yule instead of Christmas. I still celebrate
a birth at Yule, but now it is the birth of the Sun God, who represents unbridled joy and child-like
wonder, hope and new beginnings, selflessness and unconditional love. I still believe that people should
treat each other with respect and that the joy of giving should mean just as much as that of receiving.
Above and beyond that though, I believe that this Sabbat presents each of us with a rare opportunity. As
the Sun God's birth rejuvenates the light of the world, we are given the chance to let it also
renew our own faith in ourselves and others and we have the choice to see the world anew, as with a child's eyes.
In my life, I have been truly blessed. I can honestly say that there has never been a year when
I didn't look forward to a visit from Santa (though now, I often think of him as Father Christmas),
nor have I ever lost my belief in him, even in the years when there simply wasn't money for anything
other than necessities and my Mom and I depended on the kindness of others for many of those. Through the years,
I have come to understand that even if you do not see Santa in his red suit with your own eyes, it
doesn't mean that he isn't working in your life through others.
Me? Not believe in Santa? Never! I could no more outgrow my belief in the existence of Santa than I could outgrow my belief in the God and Goddess. May your Yule be blessed with hope, joy, Love, companionship and faith.
Flowerpot Bells
You will need:
2-inch-diameter terra-cotta flowerpot
Glossy-paint pens
18 inches of 1/4-inch-wide satin ribbon
1/2-inch-diameter jingle bell
1/4-inch-diameter bead
Toothpick
Gold thread
Instructions:
1. Use glossy-paint pens to paint pot with holiday decorations. Allow to dry.
2. Cut 14 inches of gold thread and use the toothpick to guide it through the bead. Center the bead on the thread and knot it in place.
3. Use the toothpick to thread the jingle bell with the satin ribbon; center as before and knot it in place. Tie another knot in the ribbon, about 1-3/4 inches from the first knot.
4. Insert the gold thread through the bottom hole of the pot from the inside and pull until the bead rests against the hole. Push the bead aside and insert the ribbon in the same manner. Pull the ribbon until the second knot rests against the hole.
5. Make a bow. Tie the ribbon ends into a bow at the top of the pot.
Star Ornaments
You will need:
Craft sticks, colored or plain (otherwise known as popsicle sticks and readily available at your local craft store)
Beads, stones, sequins and other decorations.
Craft glue or low-temp glue gun with glue sticks.
Instructions:
1. Draw a star pattern and use it to glue the craft sticks together to form a star shape.
2. Glue a ribbon loop to the back of the star so you will be able to hang in on your Yule tree.
3. Paint the star if you aren't using the colored craft sticks.
4. Glue on beads, buttons, jewels, and other decorative items, or use glitter glue to decorate your stars.
Ice Candles
You will need:
These candles are easy to make and turn out very nice. The ice makes a variety of crags, crevices and holes in the wax.
Paraffin
Broken crayons or candle dye
Cardboard milk or juice carton, any size
Ice cubes
Waxed wicking with a metal base
Instructions:
1. Melt wax in an old double boiler, making sure that the pan on top is dry (water into wax will explode).
2. Stand wick up in center of carton and pour a small amount of wax in the bottom of carton.
3. Put carton in freezer. Careful not to burn your hands. After 10 minutes remove carton, wax should be hard.
4. Fill carton with ice cubes, making sure that wick stays in the center, then fill with liquid wax to about 1/2 inch from top.
5. Let sit while ice melts and wax hardens. Pour off water. Remove cardboard from candle and enjoy!
'Stained Glass' Star
You will need:
Black construction paper
Scissors
Colored tissue paper
White glue
Instructions:
1. Draw a nice large star on heavy material such as cardboard.
2. Trace and cut out star edges and center
3. Cut some pieces of colored tissue paper to fit center of star and points
4. Put a line of glue on back of star and place tissue pieces on glue. The glue will dry transparent.
5. Tie thread to top of star
6. Hang as ornament on Yule tree or in a window so light can shine through it.
As Yule comes around this year, think to yourself...
Will I hold it dear?
Will I honor this most sacred of days
In any or all of the myriad ways?
Will I visit with family and friends
Or share in the love that this season lends?
Will I honor the birth of the Sun or the Son?
Or even understand that we all are one?
Will I give to those who have less than I do,
As the Lord and Lady would want me to do?
Will I listen to sermons in church or in Mass,
Circle with others or just let it pass?
Even if you are moved to do none of these things,
May you still feel the joy that this season brings,
And the true love of others who hold you dear,
Whether they're far or whether they're near.
And above all else may you always remember,
The Goddess and the Sun she gives birth in December.
And all of the hope and joy He can bring
To each and every living thing.
And may you be filled with Their love in your heart...
As Merry we meet and Merry we part.
Have a blessed Yule!
Best Turkey Ever 20-22 lb turkey fully thawed
1 sweet onion
1 orange
1 apple
1 medium spring fresh rosemary
2-3 clove crushed garlic
Olive oil
Garlic powder
Salt & pepper to taste
Disposable pan
Heavy duty aluminum foil
Directions...
1. Late in the evening, the day before your feast, tear off two pieces of foil at least 3 ft in length and place them in the foil pan, one from end-to-end and one from side-to-side so that they cross in the bottom of the pan and hang over the edges. Set the pan aside.
2. Wash your turkey thoroughly inside and out. Pat dry.
3. Quarter the onion, orange, and apple then stuff the bird's cavities with the quartered veggies/fruits along with the rosemary and crushed garlic.
4. Fold the wings backward to hold the neck flap closed over that cavity and fold the tail in to cover the opening of the other cavity.
5. Place the bird in the disposable foil pan on top of the aluminum foil pieces, breast side up.
6. Drizzle olive oil all over the bird and rub it into the skin, then sprinkle with garlic powder, salt and pepper. (You may use other seasonings if you prefer... like Emeril's Essence)
7. Take the ends of the foil running end-to-end and place them together, then carefully fold it down until it just touches the bird.
8. Now, take the ends of the foil running side-to-side and place them together, then carefully fold it down until it just touches the bird. Make sure there are no openings in the foil anywhere (pat it down if need be).
9. Place the bird in the oven at 350 degrees for about an hour, then reduce the heat to 250 degrees and walk away. Next morning, your house will be filled with the luscious aroma of turkey.
10. About an hour before you plan to eat, take the turkey out of the oven, open the foil and fold it back to expose the bird and place it back in oven at 350 degrees just long enough to become golden brown (15-20 minutes maximum).
11. Take bird out of the oven, gently fold foil back over it and let it rest while you finish preparing the rest of dinner. Then enjoy!
You may be skeptical about this one at first, but I have never had a turkey prepared this way turn out dry or tasteless!
Creamy Mashed Potatoes with Garlic and Herb Cheese 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
Salt and pepper
1/2 cup half-and-half or cream (you may need just a bit more or less)
4 ounces, (1/2 cup) garlic and herb cheese
3 tablespoons chopped chives or, 2 scallions, thinly sliced
Directions...
1. Place potatoes in a pot and covered with water.
2. Cover pot with lid and bring water to a boil.
3. Salt boiling water and potatoes.
4. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
5. Drain potatoes and return to hot pot.
6. Mash potatoes with the half-and- half or cream and garlic and herb cheese.
7. Once mashed, incorporate chives. Add salt and pepper, to your taste.
Creamed Spinach 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
2 tablespoons butter, cut into pieces
1/2 cup heavy cream
Directions...
1. Defrost spinach in the microwave, then squeeze defrosted spinach dry by wringing it out in a kitchen towel.
2. Place butter and cream in a medium-sized and heat to a bubble over moderate heat.
3. Add spinach and salt and pepper.
4. Cook until spinach thickens with cream, 3 to 5 minutes.
Hot Yule Punch 1 quart apple cider
1 pint cranberry juice
1 pint orange juice
1/2 cup sugar
1 tsp. whole allspice
1 tsp. whole cloves
2-3 sticks of cinnamon
Directions...
1. Combine first 3 ingredients in electric percolator.
2. Place sugar, allspice, cloves and cinnamon sticks in percolator basket.
3. Allow to perk through full cycle. Serve punch hot.
**If you do not have an electric percolator, you can also simmer this in a pan on the stove.
Figgy Pudding 1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream
Directions...
1. In an electric mixer, cream the butter until fluffy.
2. Add the eggs and molasses and beat again.
3. Add the figs, lemon peel, buttermilk, and walnuts and blend 1 minute.
4. Add the remaining ingredients and blend until everything is incorporated.
5. Grease and flour and 8 by 4-inch souffle dish and pour in the batter.
6. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean.
7. Spoon the pudding out onto plates or cut it into wedges.
8. Garnish with the whipped cream.
Cranberry Salad 4-ounce can crushed pineapple
3-ounce package black cherry gelatin
1 can cranberries (jellied or whole)
1 cup broken pecans
1/2 cup sugar
Parsley, for garnish
Sour cream or whipped cream, for garnish
Directions...
1. Drain pineapple and reserve juice.
2. Add juice to 1/2 cup hot water and heat to boiling.
3. Soften gelatin in 1/4 cup cold water.
4. Dissolve softened gelatin in hot water-juice mixture.
5. Let cool until it starts to set; don't let the gelatin harden.
6. Add cranberries, pineapple, nuts, and sugar to cooled gelatin mixture. Mix well.
7. Pour into a bowl or mold. Refrigerate until completely set.
8. Place mold in a warm water bath and run a knife around the edges to loosen.
9. Invert onto a serving plate, garnish with parsley and a dollop of sour cream or whipped cream.
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