Feasts and Treats by Blake Octavian Blair - Yule

Sabbats Almanac: Samhain to Mabon - Kristoffer Hughes 2018

Feasts and Treats by Blake Octavian Blair
Yule

THE YULETIDE SEASON HAS many rich food traditions and memories for many of us. We associate Yuletide meals with hearty menus served gathered around the feast table with loved ones, whether the festivities are elaborate or simple. While we gather to celebrate the return of the Sun, we are reminded of the other blessings that are sources of metaphorical light and warmth even in the dark times of our lives. The light will return! The selection of Yuletide recipes presented here offers some versions of old favorites, while offering a less traditional but satisfying lighter alternative to the traditional Yuletide entrees of many. There is even a delightful drink included so we may toast the rising sun! Prepare your feast table with winter and solar inspired decor such as gold candles, paper snowflakes, and pine cones.

Garlic Rosemary Baked Salmon

Prep time: 10 minutes

Cook time: 6—15 minutes

Serves: 2

Cooking spray

2 salmon fillets

3 tbsp olive oil

3 sprigs chopped fresh rosemary

3—6 cloves garlic, chopped finely

Salt (to taste)

Cracked black pepper (to taste)

1 lemon (sliced into wedges)

Preheat oven to 450 degrees F. Coat a metal baking sheet with non-stick spray or wipe with olive oil. Place the salmon fillets onto the baking sheet and brush with olive oil.

Once fillets are coated with olive oil, rub the chopped garlic onto them as evenly as possible. Next, sprinkle the fillets evenly with the chopped rosemary. Then sprinkle with a few pinches of salt and cracked black pepper to taste.

Place baking sheet with fillets into the preheated oven. Cook six minutes for each half inch of the fillets. Approximately 6—15 minutes for most fillets depending on thickness. Keep a close eye so as to not overcook, as the fish can cook extremely fast. The salmon is done when tender and flaky. Serve with fresh lemon wedge.

Everybody’s Favorite Brussels Sprouts

Some vegetables have a more beloved reputation than others. Brussels sprouts can be a challenge to get people to eat. However, the following preparation has turned many a person from abhorring the little leafy green balls to requesting them as one of their favorite holiday side dishes. This is why they are titled “Everybody’s Favorite Brussels Sprouts.” Any recipe that has that much success I want others to share the joy in. So here I present to you my favorite way to dish up and serve this unfairly maligned vegetable.

1 lb brussels sprouts

2 tbsp butter

4 cloves garlic, crushed

Salt (to taste)

Cracked black pepper

1—2 cups vegetable broth

To begin, prepare the Brussels sprouts by cutting off the bottom stem portion and remove any loosely attached leaves. Cut each sprout in half from top to bottom. The sprouts will likely need to be cooked in two batches.

Heat 1tbsp butter in a large cast iron skillet on medium heat until butter coats bottom of skillet. Add half of the Brussels sprouts to the skillet cut (flat) side down in a single layer. All cut sides must be touching buttered surface. Sprinkle with salt and cracked black pepper. Dob tops of sprouts with half of the crushed garlic.

Cook for 4 to 5 minutes undisturbed. Carefully, add between ½ and 1 cup vegetable broth to cover bottom of skillet. Now, cover the skillet for an additional 4 to 5 minutes. Transfer the sprouts to a medium covered bowl or casserole dish.

Carefully, wipe the pan clean with a paper towel and repeat the entire process to cook the second half of the Brussels sprouts. When second batch is finished, keep in covered dish until ready to serve.

Baked Sweet Potato Casserole

This is one of my all-time favorites! When I think of Yuletide dinner, I think of baked sweet potato casserole and all its marshmallowy goodness. Many of us have certain dishes we always had for certain occasions growing up and incorporate into our traditions—this is one of mine. Plus, any excuse to have a sweet side dish, right? I’ve noted below I serve generous portions. Depending on how much you serve and make, this makes a wonderful “leftover” to look forward to.

Prep time: 20 minutes

Cook time: 55 minutes

Serves: 4—6 (generous sized portions)

2 (29 ounce) large cans of sweet potatoes or yams

½ stick butter (4 tbsp)

½ cup brown sugar

Cinnamon (to taste)

Raisins (to taste)

Marshmallow cream (to taste)

Heat yams in a large pot in the liquid from the can. When yams are hot, drain and place in a large mixing bowl.

Using an electric mixer, mash the yams while adding the butter, brown sugar, and cinnamon. When well combined, and of desired texture (think mashed potatoes), add desired amount of raisins and continue to mix just long enough to incorporate and evenly distribute the raisins throughout the mixture.

When well mashed and combined, place in a casserole dish and bake in a preheated 375 degrees F oven for approximately 30—40 minutes. Then, remove and add marshmallow cream with a greased rubber spatula to the surface and then heat under broiler until the fluff begins to get a brown toasted color.

Note: Many people’s version of this dish uses plain whole marshmallows sprinkled on the top. The reason I do not is that I like to make this dish vegetarian friendly and most commercial marshmallows contain gelatin as an ingredient. Marshmallow cream, sometimes referred to as “fluff,” does not contain gelatin generally, and has the same finished effect. Sometimes around the holidays in specialty and health food groceries you can find whole marshmallows that are vegetarian.

Solstice Sunrise Mimosas

One tradition my husband and I created together for ourselves is that of solstice sunrise mimosas. We always get up before sunrise on the day of the winter solstice, make mimosas, and watch the sun rise. It’s a rather indulgent solar inspired celebration. Mimosas are indeed a perfect fit though, in their radiant orange glory, don’t you think? The suggested garnish also provides a visual homage to a glowing orange rising sun. Plus, when it’s pre-dawn, you couldn’t pick a simpler drink to make.

Prep time: 5 minutes

Serves: 4—6

1 bottle of your favorite champagne

½ gallon of orange juice (no pulp preferred)

1 orange, cut into slices.

Take your orange and cut into circular slices. Add a slit from one edge to the center of each slice.

Now, to each glass, add equal parts champagne and orange juice. However, you can vary the ratio depending on your taste and desired strength. Garnish each glass by sliding the slit orange slice over the rim of the glass.

It is also possible to make a nonalcoholic version of the mimosa as well. Simply substitute either ginger ale or sparkling white grape juice instead of the champagne. Garnish as mentioned earlier then serve, toast the return of the sun, and enjoy!