Celebrate Yule with this Feast Menu – Complete With Recipes

Hi everyone!

Today I am going to be sharing a suggested menu with some of my favorite recipes for a Yuletide Feast! Please let me know in the comments what your favorite foods are for the Yuletide season and any recipes you might want to share! I’d love to try some new dishes that are near and dear to your hearts and homes.

Drinks

Hot Apple Cider – A warm drink during the cold of winter will warm you right up! The following is for a fancy schmancy version, but feel free to simplify to your needs!

Ingredients

• 6 cups apple cider
• ¼ cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 lemon peel, cut into strips
• Some folks use 1 orange peel as well, but I’m allergic to oranges so I leave this out!

Instructions

1. Gather the ingredients.
2. Pour apple cider and maple syrup into a large stainless steel saucepan.
3. Place cinnamon sticks, cloves, allspice berries, and whatever citrus peels you’d like in the center of a square of washed cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
4. Place the saucepan over moderate heat and cook until cider is very hot but not boiling, about 5 to 10 minutes.
5. Remove cider from the heat. Discard the spice bundle.
6. Ladle cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Winter Solstice Tea – From TheMagickKitchen.com

Ingredients:

• 4 Cups Water depending on how strong you like your tea
• ½ Apple gala or Fuji work best
• 2 Cinnamon Sticks
• 5 Whole Cloves
• ½ inch piece of fresh ginger
• ½ tsp Lemon zest
• 4 tsp Loose Leaf Black Tea
• Honey or Brown Sugar as desired to taste

Instructions:

1. This tea is made through a decoction. Add all the ingredients into a pot and bring to a simmer for about 10 minutes. Remove from the heat and allow to cool for another 5-10 minutes.
2. Strain and enjoy!

Appetizers

Deviled Eggs – The bright yellow yolks can be a symbol for the sun!

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• salt and pepper to taste
• paprika for garnish

Instructions

• Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
• While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
• Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
• Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
• Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

Herbed Dinner Rolls

Ingredients

•  6 tablespoons butter, divided
•  ¾ cup whole milk (2% will also work)
•  ½ cup water
•  4 – 4 ½ cups all-purpose flour, plus more for dusting
•  ¼ cup instant potato flakes (see note)
•  1 tablespoon rapid-rise yeast (see note)
•  ¼ cup granulated sugar
•  1 ½ teaspoon salt
•  2 teaspoons garlic powder
•  1 tablespoon fresh chopped rosemary (use ½ quantity if dry)
•  3 tablespoons fresh chopped parsley, divided (use ½ quantity if dry)
•  1 large egg, room temperature
•  1-2 cloves garlic, whole or minced

Instructions

1. Place 4 tablespoons of butter, milk, and water in a 2 cup microwave-safe measuring cup. Heat on high for 1 minute. The milk mixture should be warm to the touch, about 110-115ºF. Continue to heat in 10-15 second intervals until the milk mixture reaches that temperature. If it’s too hot, just let it cool.
2. In the bowl of an electric mixer fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley and just stir to combine.
3. Start the machine on the ‘stir’ setting and slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. After the first 1-2 minutes the dough should start pulling away from the sides of the bowl, if it doesn’t add an additional ¼ cup of flour and let the mixer run for another minute, if the dough still hasn’t formed into a ball, add the remaining ¼ cup of flour. You may or may not need to add the additional flour. I didn’t.
4. Remove the dough from the hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is rising, position a rack in the center of the oven and preheat the oven to 180ºF. Spray a 9×13 baking dish with cooking spray, set aside.
5. Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 12 or 16 equal pieces. You can weigh the dough to make it more accurate but I usually just eyeball it. Fold the seams in and roll into a smooth ball. Place the dough seam side down into the prepared baking dish. Repeat with the remaining dough.
6. Using a pastry brush, brush water on the tops of the rolls so they don’t dry out in the oven. Turn the oven OFF and place the baking dish in the oven. Allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP.
7. Remove the baking dish from the oven and place on the counter while you preheat the oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. Baking time will be slightly shorter if you made them into 16 rolls (around 14-18 minutes). Prepare the garlic butter sauce (step #8) in the last 5-7 minutes while the rolls are still in the oven.
8. In a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, heat over medium heat. When the butter melts and you can smell the garlic, add the remaining tablespoon of chopped parsley. Add a pinch of salt and stir. Brush the tops of the prepared rolls with garlic butter mixture. Serve warm.

Notes

• Make sure to use instant dry potato flakes for this recipe. You can use the garlic variety if you want to add more garlicky goodness in too!
• Rapid-rise yeast is also known as ‘instant’ yeast. If you use active dry yeast, note that the proofing times will be significantly longer. For best results, I suggest following the recipe exactly as written.
• For the garlic butter – use whole cloves of garlic for less intense garlic flavor or mince the garlic for a more robust dinner roll experience.

Winter Solstice Soup

Ingredients

• 2 tablespoons margarine
• 2 onions, chopped
• 2 carrots, shredded
• 2 potatoes, peeled and cubed
• 3 cups water
• 1 tablespoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 cups milk
• salt and pepper to taste

Instructions

1. Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
3. Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.

Main Course

Slow Cooker Pot Roast with Carrots and Potato – A slow cooker is a modern day cauldron! Let this simmer for a few hours while you enjoy the Solstice energy!

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 1 stalk celery, chopped

Instructions

1. Gather all ingredients.
2. Season chuck roast with salt and pepper.
3. Heat oil in a large skillet over high heat; add roast and sear to brown, about 4 minutes per side.
4. Place roast in the slow cooker and sprinkle soup mix on top.
5. Add water, and scatter carrots, potatoes, onion, and celery on top.
6. Cover and cook on Low for 8 to 10 hours.

Dessert

Yule Log Cake – The Yule Log is a delicious dessert to celebrate the solstice – it can be a bit of a pain to make – you can always cheat and get some Swiss Rolls from the local grocery store for mini yule log cakes that are already made. Or, of course buy a Yule Log cake from your local bakery. If you’d like to go all in, try this recipe below!

Ingredients

Chocolate Cake

• 3/4 cup (98g) all-purpose flour
• 1/3 cup (38g) Hershey’s Special Dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) sour cream
• 1/4 cup butter, melted
• 1 tsp vanilla extract

Mascarpone Whipped Cream Filling

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cups (86g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 8 oz (226g) mascarpone cheese, softened but still chilled*

Whipped Chocolate Ganache

• 8 ounces semi sweet chocolate, finely chopped
• 1 cup heavy whipping cream
• Sugared cranberries, optional*
• Sugared rosemary, optional*

Instructions

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5. Add the dry ingredient mixture (previously set aside) to the wet ingredient mixture and gently whisk together until well combined, then set aside.
6. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
8. Add the remaining egg whites and gently fold together until well combined.
9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
17. When you’re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.
19. Whip on high speed until lightened in color and thick enough to spread.
20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
21. Use some of the chocolate ganache to attach the small log to the side of the larger log.
22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
23. Refrigerate the cake until ready to serve.

And there we have it! A full menu for a feast fit for the Winter Solstice!! Again, please let me know if you make any of these recipes, and let me know in the comments what your family favorite recipes are for this time of the year!