Wassailing means “to wish health to” one’s apple trees, in the hope that they will bear well. In addition, drums, bells, whistles etc. were used either to scare off evil spirits, or to wake the tree up; a libation of cider or ale was poured over the roots, and bread that had soaked in the ‘wassailing’ bowl was placed in the branches – an offering back to the tree.
Recipes for wassail are numerous and varied. Some call for the use of apple cider, some for wine. The basic idea is that you are making a hot spiced drink and serving it in a bowl amidst love and laughter. Here is a simple recipe that calls for cranberry and orange juice. Feel free to experiment and substitute.
- 4 cups cranberry juice
- 1/2 cup grenadine
- 2 cups orange juice
- 1/2 cup rum (optional)
- Sugar or honey – to taste
Put everything into a large soup or stock pot and bring to a low simmer. If you added honey or sugar, mix gently until it dissolves. Lower the heat and very low simmer the mixture for 2 hours before serving. Keep it on low or use a crockpot on low if serving over hours. The longer you heat, the more infused the flavors will be.
Orange slices or orange wedges studded with cloves, cinnamon sticks, and cranberries can be floated in the pot and simmered along with the rest of the ingredients.
When you are ready to serve your Christmas Wassail, just ladle into your favorite mug and enjoy. This delicious and warm drink is a holiday treat! Garnish with a cinnamon stick if you like.
Figgy pudding is a pudding resembling something like a white Christmas pudding containing figs. The pudding may be baked, steamed in the oven, boiled or fried. The history of figgy pudding dates back to 16th century England. Its possible ancestors include savory puddings such as crustades, fygeye or figge (a potage of mashed figs thickened with bread), creme boiled (a kind of stirred custard), and sippets. In any case, its methods and ingredients appear in diverse older recipes.
Today, the term figgy pudding is popularized mainly by the Christmas carol “We Wish You A Merry Christmas,” which includes the line, “Now bring us some figgy pudding” in the chorus.
And here it is (from Food.com) a recipe for Figgy Pudding. This is not a traditional pudding, it’s actually more bread or cake-like. The taste may be a little strange to some, but it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can’t serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.
- 16 ounces dried figs
- 1 3/4 cups milk
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1/2 cup melted butter
- 1 1/2 cups breadcrumbs
- 1 tablespoon grated orange peel
Preheat oven to 350 degrees F. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture. Slowly incorporate flour mixture. Beat until just blended.
Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down. Place the mold in a roasting pan and place on oven rack. fill with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
Serve with a hard sauce.
- 2 cups powdered sugar
- 1 egg white
- 1 TBSP. corn syrup
- 1/2 tsp. vanilla
- 1/3 cup cornstarch
- colored icing
- 1 fine paintbrush
Sift powdered sugar. Mix the egg white, corn syrup, and vanilla in a very clean bowl, then add the powdered sugar with a wooden spoon. When almost incorporated, start kneading with the tip of your fingers until you can form a small ball. Dust with cornstarch on board. Keep on kneading until smooth, then form into skull shapes. Let dry completely, then paint with colored icing, including the names of the people you are giving them to.
In Italy, the sine qua non of All Souls’ celebrations is a cookie called “Ossi di Morto,” or “Bones of the Dead.”
Here’s a recipe:
- 1 1/4 cups flour
- 10 oz almonds
- 1/2 cup sugar
- 1 oz pine nuts
- 1 TBSP butter
- A shot glass full of brandy or grappa
- The grated zest of half a lemon
- One egg and one egg white, lightly beaten
Blanch the almonds, peel them, and chop them finely (you can do this in a blender, but be careful not to over-chop and liquefy).
Combine all the ingredients except the egg in a bowl, mixing them with a spoon until you have a firm dough. Dust your hands and work surface with flour, and roll the dough out between your palms to make a “snake” about a half inch thick. Cut it into two-inch long pieces on the diagonal. Put on greased and floured cookie sheet, brush with the beaten egg, and bake them in a 330-350 oven for about 20 minutes. Serve them cold. Because they are a dry, hard cookie, it is good to serve these with something to drink.
As usual with big Catholic Feast days, food is involved with the day, with many Catholic families having picnics near their loved ones’ graves. Traditional foods include “Soul Food” — food made of lentils or peas.
Basic Split Pea Soup (serves 4)
- 1 cup chopped onion
- 2 cloves garlic (optional)
- 1 teaspoon vegetable oil or bacon grease
- 1 pound dried split peas
- 1 pound ham bone
- 1 c. chopped ham
- 1 c. chopped carrots (optional)
- salt and pepper to taste
In a medium pot, sauté onions in oil or bacon grease. (Optional: add garlic and sauté until just golden, then remove). Remove from heat and add split peas, ham bone and ham. Add enough water to cover ingredients, and season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours. (Optional: add carrots halfway through) While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve. Serve with either sherry or sour cream on top, and with a crusty bread.
On the first of November, it was an ancient Celtic practice to indulge in a sort of feast, which was called la mas ubhal, the day of the apple fruit, because on that occasion, roasted apples were bruised and mixed in ale, milk, or by those who could afford it, in wine. This is the origin of lamb’s wool.
About Lambs Wool:
The basic recipe for lambswool is as follows: Apples are roasted in a pan on the fire, or on a string over the fire, until they sizzle. They are then dropped, still hot, into the warmed, spiced, sweetened ale.
In Gerard’s Herbal (1633) it is described as a drink of warmed, spiced ale or cider, in which bob roasted apples: ‘sometimes, eggs or cream, or both, are whisked in, and sometimes it is served poured over small fruit cakes.’
It derives its name from the day which is dedicated to the Angel presiding over fruits and seeds, which was originally called “La Maso bal” which was corrupted to Lamb’s Wool. According to Nell Heaton writing in the late 1940’s. Alternatively, the name could simply be a reference to the fluffy appearance of the pulp of the roast apples, bobbing about in the warm brew.
From: The Scotish Gaël and Celebration
The pan de muerto (Spanish for Bread of the Dead or Day of the Dead Bread) is a type of bread from Mexico baked during the Dia de los Muertos season, around the end of October and the official holiday is celebrated on November 2. It is a soft bread shaped in round loaves with strips of dough attached on top (to resemble bones), and usually covered or sprinkled with sugar.
Another bread in the form of a sphere on the top represents a skull. The classic recipe for Pan de Muerto is a simple sweet bread recipe with the addition of anise seeds.
Pan de Muerto is sometimes baked with a toy skeleton inside. The one who finds the skeleton will have “good luck.” This bread is eaten during picnics at the graves along with tamales, cookies, and chocolate.
- 1/4 cup milk
- 1/4 cup (half a stick) margarine or butter, cut into 8 pieces
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 package active dry yeast
- 1/4 cup very warm water
- 2 eggs
- 3 cups all-purpose flour, unsifted
- 1/2 teaspoon anise seed
- 1/4 teaspoon ground cinnamon
- 2 teaspoons sugar
Instructions: Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.
In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. Blend well until dough ball is formed.
Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.
Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into “ropes.”
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 “bones.” Cross and lay them atop braided loaf.
Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.
Makes 8 to 10 servings.
Recipe found at: AzCentral
The new moon is sacred to the goddess Hekate, and these cakes are ideal for use in rituals honoring her, as well as for Hekate Suppers, or an offering to leave at a crossroads. Many of the ingredients are sacred to the Dark Goddess, additionally there are 3 x 3 ingredients, using the number three which is also sacred to Hekate.
- 1 1/2 cups flour
- 1/2 cup of soft butter
- 1/4 cup of honey
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp black poppy seeds
- 1 egg
- 1/2 tsp almond extract
- 1 tsp anise seeds
(If possible use organic ingredients and free-range fertile eggs.) Sift the flour, salt and baking soda together. Cream the butter, honey and egg. Blend the two mixtures together and add the remaining ingredients. Shape into small thin crescent shapes. Place with space between the shapes to allow for spreading during baking on a cool, oiled baking tray.
Bake at 350 F for about 12 minutes or until lightly golden.
~Sue Bowman, Keys to the Crossroads
Here is a traditional recipe for the Mid-Autumn Moon Cake
- 1 can (17-1/2 ounces) lotus seed paste
- 1/4 cup finely chopped walnuts
- 4 cups all-purpose flour
- 1/2-cup non-fat dried milk powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/2 cup solid shortening, melted and cooled
- 1 egg yolk , lightly beaten
- Mix lotus seed paste and walnuts together in a bowl; set aside.
Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.
To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.
Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool. Makes 2 dozen
Copyright Yan Can Cook, Inc. 1991.
- 1/4 cup sugar
- 2 egg yolks
- 1/2 cup salted butter
- 1 cup all-purpose flour
- 1 cup strawberry (or your favorite) jam
(traditionally red bean paste is used so if you want a more authentic version, you can use a can of red bean paste instead of the jam)
- Preheat the oven to 375 degrees.
- Combine the butter, sugar and 1 egg yolk and stir.
- Mix in the flour.
- Form the dough into one large ball and wrap it in plastic wrap.
- Refrigerate dough for half an hour.
- Unwrap the chilled dough and form small balls in the palms of your hand.
- Make a hole with your thumb in the center of each mooncake and fill with about half a teaspoon of jam.
- Brush each cake with the other beaten egg yolk and place on a cookie sheet.
- Bake for about 20 minutes or just until the outside edges are slightly brown