Yule

Home » Sabbats » Yule

Yule

Yule is one of the Lesser Sabbats, it marks the Winter Solstice and is the time of the year when the God is reborn of the virgin goddess. The God is represented by the Sun which returns after the darkest night of the year, to again bring warmth and fertility to the land.

During Yule, the daylight hours are the shortest in the year, and the nights are the longest. The Moon after Yule is said to be the most powerful of the whole year. Divine babies were born on this day – famously baby Jesus, Mithra, Oedipus, Hercules, Dionysus and many other holy beings.

The origins of Yule date back to the Egyptians, they held the festival to celebrate the rebirth of Horus, the son of Isis and Osiris, Horus took the form of the Sun. Because greenery was seen as magical growth, and they wanted the Sun to stay longer, everything in sight was decorated in all the greenery. Others followed, and when the Romans came along, they named their festival Saturnalia, they brought in things such as candles, singing, lavish feasts and extravagant gift giving. As this spread through Europe, it became Yule.

Many things that Christians use to celebrate Christmas have Pagan origins, such as the Christmas tree. Pagan families would bring a live tree into the home so the wood spirits would have a place to keep warm during the cold winter months. Bells were hung on the tree so you could tell when a spirit was present. The five-pointed star, the pentagram, symbol of the five elements, was placed at the top of the tree. The colours of the season, red and green, are also of Pagan origin, as is the custom of exchanging gifts. The Druids honored trees and collected and hung mistletoe. Group singing (caroling) was also a way of guiding the spirits towards the warmth of the homes. Yule is always considered a celebration of peace, love, spirituality and positive energy.

The origin of the word Yule has several suggested origins from the Old English word, geõla, the Old Norse word jõl, a pagan festival celebrated at the winter solstice, or the Anglo-Saxon word for the festival of the Winter Solstice, ‘Iul’ meaning ‘wheel’.

Yule Activities

  • Decorate a Christmas or Yule tree.
  • Exchange gifts with family and friends
  • Decorate with the colors Red, gold, and green in honour of the God.
  • Add mistletoe, this is both protective and representative of fertility.
  • Sing carols.
  • Donate food and clothing to others.
  • Private Meditation
  • Light Candles
  • Drink cider
  • Ring bells to greet the Solstice Morning.
  • String popcorn and hang them on an outdoor tree for the birds.
  • Hang little bells on the Yule Tree to call the spirits and fairies.
  • For prosperity, burn ash wood.
  • Make and burn a Yule Log.

12 Days of Yule

12 Days of Yule
The 12 Days of Yule, the ancient origin of most of what we celebrate during the winter holidays has a long and colorful history, rich with tradition. Come explore the 12 Days of Yule with us.

Deity’s Portfolio

  • Division:Minor Sabbat
  • Other Names: Winter Solstice, Midwinter, Sun Return, Alban Arthan, Pagan New Year, Saturnalia, Finn’s Day, Yuletide, Festival of Sol, Great Day of the Cauldron, Festival of Growth.
  • Southern Hemisphere Date: June 20-23
  • Northern Hemisphere Date: December 21
  • Associated Holiday: Christmas
  • Associated Deities: Mother Berta, Father Winter, Santa Clause, Kriss Kringle, St Nick, Kings of Holly and Oak, Aphrodite, Fortuna, Gaia, Hel, Holle, Ishtar, Isis, Apollo, Attis, Balder, Dionysus, the Green Man, Lugh, Odin, Ra
  • Associated Herbs: Chamomile, rosemary, ginger, sage, and cinnamon
  • Associated Stones: Bloodstones, Garnets, Quartz crystal, blue sunstone, emerald, ruby, sapphire, and diamonds
  • Symbols of Yule: Yule log or small Yule log with 3 candles, evergreen boughs or wreaths, holly, mistletoe hung in doorways, gold pillar candles, baskets of clove studded fruit, a simmering pot of wassail, poinsettias, Christmas cactus.
  • Foods of Yule: Biscuits, Caraway cakes, roasted apples, fruits, nutmeg, nuts, pork dishes, turkey, or lamb’s wool.
  • Drinks of Yule: Eggnog, ginger tea, spiced cider, wassail, or lamb’s wool (ale, sugar, nutmeg, roasted apples).
  • Incense of Yule: Pine, cedar, bayberry, cinnamon.
  • Ritual Oils: Rosemary, Myrrh, Nutmeg, Saffron, Cedar/Pine, Wintergreen, Ginger
  • Colors of Yule: Red, green, gold, white, silver, yellow, orange.
  • Taboos: Extinguishing Fire, Travelling
  • Plants: Holly, Mistletoe, Evergreens, Poinsettia, Bougainvillaea, Tropical Flowers, Bay, Pine, Ginger, Valerian, Myyrh.
  • Element: Earth
  • Activities: Decorating the Yule tree, Gift giving, storytelling
  • Animals: Stag, Squirrels, Wren/Robin, Bear, Boar, Squirrel, Sow, Tiger, Bear,
  • Mythical Creatures: Phoenix, Troll, Mermecolion
  • Celebration of: The Goddess giving birth to the God.

Yule Recipies

Morning Julegroed

Ingredients:

  • 4 cups milk
  • A couple of almonds, finely chopped
  • 1 rounded teaspoon of butter/margarine
  • 1/4 cup sugar
  • 1 cup washed white rice
  • A pinch of cinnamon powder
  • 1/2 cup thick cream

In a large saucepan, heat the milk until boiling. Add butter/margarine, then add the rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream and almonds. Serve in small bowls with sugar and cinnamon sprinkled on top.

Sun Up Egg Squares

Ingredients:

  • 1 pound pork sausage, cooked & drained
  • 1 1/4 cups bisquick
  • 4 ounces mushrooms, sliced
  • 12 eggs
  • 1/2 cup sliced green onions
  • 1 cup milk
  • 2 medium tomatoes, chopped
  • 1 1/2 teaspoon salt
  • 2 cups Mozzarella cheese, shredded
  • 1/2 teaspoon each; pepper, oregano

Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased 13″x9″x2″ baking dish. Beat together the remaining ingredients in a non-metal bowl and pour over sausage mixture. Bake, covered, in a 350 degree oven until golden brown and set (about 30 minutes). Cut into 12 3-inch squares. Serves 12, can be halved.

Shortest Day Ham Loaf

Ingredients:

  • 1 pound ground pork
  • 1/2 cup fine bread crumbs
  • 1 pound ground ham
  • 1 medium tomato, chopped
  • 2 eggs
  • 1/4 cup milk

Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:

  • 1 cup brown sugar
  • 1/3 cup vinegar
  • 1 teaspoon dried mustard
  • 1/2 cup water

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.

Yuletide Slaw

Ingredients:

  • 4 cups red cabbage, shredded
  • 1/4 cup lemon juice
  • 1/2 teaspoon black pepper, corse ground
  • 1 teaspoon salt
  • 1/2 cup green onions, chopped
  • 2 teaspoons sugar
  • 1/4 cup salad oil
  • 2 tablespoons parsley
  • 1 green bell pepper, chopped

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.

Festive Ham Balls

Ingredients:

  • 3 cups bisquick
  • 2 teaspoons parsley flakes
  • 10 1/2 cups smoked ham
  • 2 teaspoons spicy brown mustard
  • 4 cups sharp cheddar cheese, grated
  • 2/3 teaspoon milk
  • 1/2 cup Parmesan cheese

Lightly grease a 15 1/2″ x 10 1/2″ baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1″ balls. Place the balls about 2″ apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

Brighter Day Cheese Ball

Ingredients:

  • 3 tablespoons finely chopped pecans
  • 1/4 teaspoon red hot pepper sauce
  • 1 pkg. (8-oz) Neufchatel cream cheese
  • 1/4 teaspoon minced garlic
  • 3 green onions w/tops, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/4 cup minced parsley

Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4″ ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.

Hot Spiced Wassail (non-alcoholic)

Ingredients:

  • 4 cups cranberry juice
  • 6 cinnamon sticks
  • 5 cups apple cider
  • 1 orange, studded with whole cloves
  • 1 cup water
  • 1 apple, cored and sliced
  • 1 cup soft bread crumbs
  • 1/2 cup brown sugar

Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.

Solstice Surprise Salad

Ingredients:

  • 1 large unpeeled cucumber
  • 1 15 1/2 ounce can whole chestnuts
  • 4 ounces cheddar cheese
  • 3 tablespoons French dressing

Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts into fairly large pieces and add. Toss well to mix, adding the French dressing. Chill for one hour before serving. Makes 6 servings.

Roasted Lamb Feast For A (Sun) King

Ingredients:

  • 1-3 pound shank leg of lamb
  • 2 teaspoons olive or canola oil
  • 1/8 teaspoon each, salt and pepper
  • 4 large sweet potatoes, peeled, cubed
  • 8 cloves garlic
  • 6 parsnips, cut into 1″ pieces
  • 2 large sprigs fresh rosemary
  • 1 lemon, sliced

With a sharp knife, trim all fat and cartilage from the lamb. Season with the salt and pepper. Make 1″ deep slits all over the leg of lamb. Use most of the garlic and all of the rosemary by pushing 1/2 garlic cloves and a few rosemary leaves into each slit. In a large roasting pan, combine oil with the sweet potatoes, the parsnips (turnips may be substituted), and the rest of the garlic. Move the vegetables to the side of the pan, and place the leg of lamb in the center. Move the vegetables around the lamb, surrounding it. Roast the lamb and vegetables for 1 1/2 to 2 hours. Turn the vegetables occasionally so that they cook evenly. Remove from the oven, and with a slotted spoon, transfer the vegetables to a serving dish. Keep warm. Place the lamb on a carving platter and cover with foil. Allow to stand for 5-10 minutes. Slice the roasted lamb and serve with warm vegetables. Makes 6 servings.

The Best For Last Bars

Ingredients:

  • 1/4 pound butter
  • 10 ounce raspberry chocolate chips
  • 12 ounce can evaporated milk
  • 2 ounces bittersweet chocolate
  • 3 1/2 cups sugar
  • 7 ounce jar marshmallow creme
  • 1 heaping tablespoon of instant coffee
  • 1 teaspoon vanilla

In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9″ x13″ pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.

Comments & Discussion

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Posted On:

Written By:

Posted on Leave a comment
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments