Yule Traditions
By Gythia Melisa Mills
Yule is our holiest of holidays. A festival of feasting, dancing, singing, more feasting, the giving of gifts, inviting in and the spirits of our ancestors to dine at our feast table and celebrate with us as the veil is at its thinnest.
A time to honor the return of Baldr from Helheim and the sun making the days start to grow longer again.
12 days we celebrate that belong neither to the year before nor the one to come. 12 holy days in the in-between. Celebrated by glorious excesses! The energy of those excesses being generated to bring into the new year the abundance and prosperity our folk needed in antiquity to survive and flourish, just as we need them today to thrive and flourish.
Typically, we start Yule on the winter solstice, the 20th or 21st. Most of us begin on the 20th and end on the 31st coinciding with New Year’s Eve.
A lovely and fun tradition to incorporate into your Yule festival is the tradition of Wassailing!
Long ago our ancestors would go out into their fields at Yuletide. They would sprinkle the fields with wine, sing, and make noise! They did this to scare away any harmful spirits that would smite the land and ruin their fields for the next year’s planting. And to entice the land spirits and Gods to come and find favor with them and bless their fields for the next year.
This eventually turned to making Wassail, A drink made with Eggs(fertility) Apples (health and prosperity) cinnamon, honey, orange, cranberry, and clove. And they would start with one household that would go to their 1st kinsman’s home singing, and making noise, and then the head of the home was obligated to give them hospitality! They would share wassail with their guests and toast to their future prosperity and health in the new year! Then those from the first and second household would travel together to the 3rd home and continue the cycle until they came back to the home of the one who started it, they would build a bonfire and welcome the start of Yule!
Here is a song to use should you choose to incorporate Wassailing into your Yule Traditions!
The Wassail Song (traditional English)
Here we come a-wassailing
among the leaves so green.
Here we come a-wand'ring
so fair to be seen.
Love and joy come to you,
and to all your wassail, too,
may the gods bless you, and send you
a Happy New Year,
the gods send you a Happy New Year.
Good master and good mistress,
as you sit beside the fire,
pray think of us poor children
who wander through the mire.
Love and joy come to you,
and to all your wassail, too,
may the gods bless you, and send you
a Happy New Year,
the gods send you a Happy New Year.
Bring us out a table fine
and spread it out with cloth;
Bring us out a farmer's cheese,
and some of your Christmas loaf.
Love and joy come to you,
and to all your wassail, too,
may the gods bless you, and send you
a Happy New Year,
the gods send you a Happy New Year.
When we held our Old-time Yule in Oklahoma we made a stop on the way back to the hall to begin our Yule festivities and “harvested” our Yule tree from the woods. We carried it back together and when we came to the doorway, we made sure that everyone had a hand on it as it went into the hall. It was a symbol of all of us ushering in all that the Yule tree represents and being a part of that energetic transfer.
The Yule tree:
The Yule tree has many stories, but they all contain similarities. The tree is symbolic of Yggdrasil, the world tree.
The evergreen tree with its yearlong greenery was always symbolic of long life, health, prosperity, and endurance. It was symbolic to our ancestors as hope for the return of the sun and the spring planting and summer and fall harvest again in the next year. Our ancestors put offerings to our Gods and Goddesses on the tree, and shiny pretty things to entice the land spirits to abide in that land and bless it when it was time to plant their fields in spring. Bells and various noise makers would be hung to scare away any spirits of ill intent so that their fields would not be cursed or contaminated by their malevolence. But it was through the gifting cycle to our Gods with the tree that the modern day placing of gifts underneath its green branches is derived. Bringing the tree inside seems not to have taken place until after the Christian conversion was taking place under Constantine. All pagan practices were banned, and our ancestors began to either go underground (taking the tree inside) with their traditions and rituals, or Christianity attempted to consume those holy days and traditions by giving them new origin stories and meanings.
Ideas for some traditional decorations to try for your Yule tree:
Dried fruits like oranges represent the return of the sun, and dried apples to represent health and prosperity.
You could even take the tradition back outside and incorporate these birdseed ornaments:
2 Cups Birdseed
2/3 cup Water
2 Packets unflavored gelatin
fun cookie cutters
Straws
ribbon or twine
Cooking Spray
Directions
1. In a small saucepan over medium heat combine water and gelatin. Mix well until the gelatin is dissolved.
2. Remove from heat and stir in the birdseed until well incorporated.
3. Line a cookie sheet with parchment paper. Spray cookie cutters with cooking spray and set on pan.
4. Fill the birdseed mixture into each cookie cutter. Make sure to pat down as you go and continue to fill until you reach the top of the cookie cutter.
5. Next, insert a straw. (This will make a hole so you can hang it).
6. Refrigerate for about an hour or until gelatin is set.
7. Remove cookie cutters and straws. Add ribbon/twine.
Or dry your apple or orange slices in the oven.
Thin orange slices 200° for 4-5 hours flipping about every 45 min.
For apple slices 200° for 2- 10 hours (plan not to use your oven for other things that day basically.)
And let’s not forget the Yule Log!
Yule log
The Yule light was traditionally burned the 12 days of Yule. Families would bring in the largest part, the trunk and place it in the hearth to burn. Now for many of us it's not feasible as having a hearth big enough to accommodate is not a modern established part of our homes. Burning a Yule light for at least the night of the Solstice and staying up to watch the sunrise is prevalent now. Or choosing a log, drilling holes for 12 candles, and lighting it each night of Yule. Decorating the Yule log, whether burned while in the fire or set with candles is a beautiful and fun part of the Yule log tradition. Cloth ribbons of red, berries, mistletoe, dried oranges, dried apples, pinecones, and ivy are just a few of the things we can use to adorn the Yule log. A simple but meaningful tradition is to, before you burn your log, have each person in the family write down a wish on a piece of paper, and then insert it into the ribbons. It’s your wish for the upcoming year, and it's okay to keep those wishes to yourself in hopes that they will come true. A note on using Holly and Mistletoe to decorate the Yule log or to receive the kiss, a blessing from Frigga.
"Mistletoe comes from a parasite that lives in fruit trees; it turns up and grows and exists in this space between heaven and earth, and then carries berries during winter, which people found very odd considering that everything else dies, and it’s the same with holly. So, they both in one way or another represent fertility. The ivy represents the endless coil of eternity and the ability to maintain life within the winter months. All of these things play into the idea of the cycle, and the return of life."
Also, regarding Mistletoe, its significance is attached directly to the story of Baldr.
When Baldr, the son of Odin and Frigga, most beloved of the Gods, told his mother that he was dreaming of his death, his mother was stricken with worry. To protect her son Frigga traveled the universe gaining the oath of all living things that would not harm Baldr. All except for the mistletoe, which she believed was too young. When all had agreed and Frigga returned home her mind and heart at ease, she told her son and those of Asgard how Baldr could now never be harmed. In the great hall, all were taking turns throwing daggers, spears and rocks at Baldr as he laughed merrily. For they all bounced off causing him no harm, but one there was not laughing. In the crowd was the trickster God standing with an arrow that belonged to Hod, the blind God. An arrow tipped with mistletoe. And he whispered into the ear of the brother of Baldr, "go ahead, take your shot" and placed the arrow in his hand. When Baldr was pierced by Hod's arrow he fell dead. And Asgard wept. Though none more than his mother. As Frigga wept over the mistletoe plant in her grief, there appeared the white berries. Pure as the love that mournful tears had created. And poisonous as the whispered words of a trickster. And the young mistletoe gave these berries forth to try and please the Goddess it had been a part in causing so much grief. And Frigga made a pack with the mistletoe that all who bent beneath its greenery and pure white berries may have a blessing, a kiss from her bestowed on them. And no more would the mistletoe represent only death and anguish. But be a symbol of the return of light and love to the world. And so, we kiss under the mistletoe and receive our blessing from the mother of Heaven, the wife of Odin, the mother of Baldr, and the great Goddess of hearth and home.
The 1st night of Yule is Mother’s Night. A night to celebrate and honor our female ancestors and Frigga. As the sun is being reborn unto the earth, as the light of Baldr returns we honor those who bore us, those who without, we would not have to be here today. In my home we celebrate with the meal we set a place for our Disir at the table and perform Blot to the Disir. We ask them to be with us at this time and to guide us in shaping our futures in the coming year so that we may honor them with our deeds.
During the 12 nights of Yule, there are 5 additional feast nights I would recommend after Mothers Night and the honoring of our Disir.
One to Odin as the leader of the wild hunt. The wild hunt takes place at Yule Tide and is where the souls of our ancestors who have not gone home yet to the halls of our folk, are gathered up and returned home again. Odin is accompanied most likely by Thor and Frey as the wild hunt runs through the night. This is when the children leave food and drink for their fortification and treats for Sleipner, Odins horse. If they have been doing good deeds, they are left a token from Odin. This was said to be things like fruits or a chunk of coal to keep them warm in the cold of winter. Many stories abound about the wild hunt and avoiding it so as not get caught up on it and never return.
A second feast night to Thor for his defeating the frost giants and protecting our folk in Midgard.
A third feast night to Frey to gift us with prosperity in the coming year.
A 4th to Baldr and his return.
And a 5th to Vor, goddess of Oaths and agreements. This would be best for 12th night, when we traditionally take time for oathing. It is also a good time to do our kindred oathing on the night we hold feast and Blot to honor Vor.
Some traditional foods you may want to incorporate into your feasting:
Figgie or plumb pudding started out as a savory dish. Its use of fats and fruit was to preserve concoction. Today it is a sweet dessert of dried fruits. If may contain neither plums nor figs though. Plumbs and figs were "all the rage" at one point in history and the people took to calling all dried fruit plumbs or figs. Figgie pudding is a fun tradition you can bring into your home this Yule season. With it representing the preservation of all the good and growing things even in the darkest part of the year. And served set aflame a symbol of the return of the sun, it's a fun, festive, and symbolic holiday treat!
Hiding a silver coin inside it for prosperity for the one who finds it is a bonus surprise! (Make sure it's actually silver as some coins emit harmful elements into your pudding otherwise. And make sure your guests know to be on the lookout before they swallow their good fortune! Also, be sure to include each person in the home as they take a turn stirring in their wishes for good luck and prosperity in the new year!
(Courtesy of the Daring Gourmet)
Figgy pudding
1 cup (150 grams) dried currants (also known as zante raisins)
3/4 cup (120 grams) raisins
3/4 cup (120 grams) golden raisins/sultanas
2 tablespoons finely chopped candied orange peel (click link for recipe, STRONGLY recommend homemade, it makes ALL the difference!)
2 tablespoons finely chopped candied lemon peel (click link for recipe, STRONGLY recommend homemade, it makes ALL the difference!)
2 tablespoons finely chopped walnuts or almonds, optional
1/2 cup brandy (see blog post section about omitting the alcohol)
2 cups (150 grams) fresh white breadcrumbs (toast the bread and then pulse in a food processor until you have crumbs)
1/2 cup (70 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon mixed spice
homemade mixed spice (click link to make your own - we highly recommend it)
1 teaspoon ground cinnamon
4 ounces (115 grams) shredded beef suet
1 cup (165 grams) packed dark brown sugar.
2 large eggs, lightly beaten.
one small apple, peeled, cored, and grated
1 tablespoon black treacle or molasses
zest of one lemon
zest of one small orange
Hard Sauce, for serving.
INSTRUCTIONS
Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
The next day, place the breadcrumbs, flour, brown sugar, and spices in a bowl and stir to combine.
In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.
Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.
Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.
Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment paper to allow room for expansion as the pudding cooks. Trim off excess paper.
Secure the paper by folding down the sides and tying it securely with a string (to make it easier you can secure it first with a rubber band while you're tying it and then remove the rubber band).
Note: If your mold comes with a lid as mine does, I still like to add a layer of parchment paper before securing the lid.
Bring a large pot of water to a very low simmer. Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot to prevent scorching.
Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.
Steam the pudding over very low heat for approximately 8 hours. Check periodically to ensure the water level is still at the halfway point and add more water as needed.
The longer the pudding steams the darker in color it will become.
When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.
To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a Ziplock freezer bag to freeze the pudding.
When you're ready to serve the pudding, you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.
You can light the pudding on fire just before serving and then serve it with rum butter(recipe below) or powdered sugar, whipped cream, vanilla custard, ice cream, or lemon sauce.
Rum Butter
1 stick (4oz/115g) butter softened.
2 cups (8oz/225g) powdered sugar sifted.
4-5 tablespoons brandy
Instructions
Place the butter in a large baking bowl. Beat with an electric hand whisk until light and creamy.
Add the sugar and beat again until it's all incorporated.
Add the brandy to taste and stir well. If you add too much brandy. (If the mixture curdles. If it does, add more powdered sugar until the mixture binds back together).
Spoon the butter into a serving dish or jar, cover, and store in the fridge for up to 8 weeks. Serve with my mince pies.
How to light your Figgy pudding
pudding on fire pour some brandy, 3-4 tablespoons, into a soup ladle. Hold the ladle over a flame, tipping it slightly to allow the brandy to catch the flame. Once the brandy is on fire, slowly pour the flaming ladle over the top of the pudding; the fire will transfer to the pudding. Wait for the fire to naturally extinguish and then serve the pudding.
Wassail
1 gallon Apple Cider
3 cups cranberry Juice
1 cup honey
Apple slices
Orange wedges skins on with whole cloves pressed into the skins.
1 tbs Pumpkin pie spice
Throw it all in a pot, medium heat. Bring to boiling for at least 5 minutes stirring to keep honey from settling before incorporated.
Add rum to taste or keep it alcohol free and spike each drink as desired😊
Orange Glazed Cranberry Pork Roast (great for honoring Frey at his feast)
INGREDIENTS
1 14-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce
1/3 cup orange juice
1/2 teaspoon orange zest, optional
1/2 teaspoon dried sage
1 2 1/2 to 3 1/2-pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350ºF.
Combine cranberry sauce, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.
Place pork roast in a 13x9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160ºF on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze.
Let roast stand for 10 minutes before serving. Serve glaze either warm or room temperature. Makes 6 to 8 servings.
I wish you a gloriously cheerful Yuletide! Filled with the warmth of family and friends! Surrounded by the spirits of your ancestors! And I hope you experience the magic that is had from a connection with our Gods this season!
