Yule Corn Pudding

Yule Corn Pudding

2 cups frozen or fresh corn (chopped)
2 tablespoons flour
1 teaspoon salt
3 tablespoons butter
3 whole eggs
2 tablespoons sugar
1¼ cup milk


Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour into buttered casserole dish. Bake at 325 for 45 minutes. Stir once half way through cooking. When done, the pudding will be golden brown and a knife inserted into the middle will come out clean.

Magickal Properties of Corn

Corn is regarded as a food of prosperity, protection and spirituality.

Rulers: Sun, Aztec and Mayan deities, Earth Mother.

Celebrate Yule!

Yule
December 21, 2007

This is the shortest day of the year and the longest night. It is a solar festival that is celebrated by lighting a Yule log. The colors of this celebration are red and green. Holly wreaths and cookies are often used in the Yule ritual.

FYI December 23 is the Full Cold Moon. Here is the Farmer's Almanac's description of the Cold Moon. During this month the winter cold fastens its grip, and nights are at their longest and darkest. It is also sometimes called the Moon before Yule. The term Long Night Moon is a doubly appropriate name because the midwinter night is indeed long, and because the Moon is above the horizon for a long time. The midwinter full Moon has a high trajectory across the sky because it is opposite a low Sun.

Altar decorations: pine cones, holly, mistletoe, Yule log, candles in red, green and white.
Herbs: Bayberry for good luck, pine and rosemary.
Incense: Bayberry, pine, cedar.
Colors: Red, green, white, silver and gold.
Gemstones: Ruby and cat's eye.
Food: Eggnog, turkey, mulled wine, caraway bread, nuts, and fruitcakes.

How to make a Yule log:

• Small log of Oak, Ash, Holly or Pine


• Drill


• Three votive candles in red, green and white


• Holly, glitter, berries, leaves or other decorations


• Glue gun
  

Shave the bottom of the log flat so that it sits flat and stable. Drill three holes in the top large enough to accommodate the votive candles. Decorate the log with chosen materials. Light the candles during your Yule festivities and enjoy!

A Yule Feast:

Caraway Rye Bread

3 packages dry yeast

1 1/2 cups warm water

1/4 cup molasses

1/3 sugar

4 teaspoons salt

3 tablespoons caraway seeds

1 3/4 cup flour

2 tablespoons shortening

31/4 cups white flour

1 egg white

2 tablespoons water

Dissolve the yeast in warm water. Stir in molasses, sugar, salt, and caraway seed. Stir in enough of the rye flour to make a smooth dough. Work in shortening. Using your hands, work in enough of the white flour to make a dough that is easy to handle. Turn onto a floured board and knead until smooth, about 10 minutes. Place dough in a clean, greased bowl, cover and let rise until doubled in bulk. Punch down. Shape dough into two rounds, slightly flattened on top. Place on a large, greased baking sheet with plenty of room to rise. Cover with damp cloth and let double in bulk. Preheat oven to 375 degrees. Combine egg white and water and brush on loaves. Bake for 30 to 40 minutes until done.

Celtic Folklore Cooking by Joanne Asala.

Chestnut Soup

Lightly salted water for boiling

1 Pound chestnuts

5 cups chicken stock

2 cups fresh milk

Pinch of nutmeg

1/4 teaspoon ground mace, or to taste

Salt and pepper to taste

Croutons to garnish

To skin chestnuts, make a cut along the flat side of each chestnut and drop them into a pan of boiling, salted water. Boil for about 5 minutes. Chestnuts must be peeled while hot, so only take out a couple at a time. Remove both the outer shells and inner skins. In a fresh pan of water, simmer the peeled chestnuts for about 15 minutes until they are tender. Be careful not to overcook them, or else they will fall apart. Discard the water and puree the chestnuts in a blender, then return them to the soup pot. Add the stock, milk, nutmeg, and mace. Season to taste with salt and pepper. Reheat and serve with croutons for garnish.

Celtic Folklore Cooking by Joanne Asala.