Yule, literally the wheel, is a time of year which seems to bend in on itself, a sort of trapahedonal rhombatuse of contradiction. We have reached the solstice and from now on the days will be getting longer, but real winter is still to come. It seems appropriate to gather together and bring cheer to each other and to share our bounty, however meager, with others less fortunate. Many Pagan groups run food drives, what about yours?
Stuffed Turkey Breast with Cherry Sauce
A whole, bone-in turkey breast is used for the Yule dinner for ease of preparation, served with a sweet-tart sauce. I use rice stuffing here, made Shababy-style (that is, Lebanese)—with pine nuts and cinnamon. If you cannot abide anything except cornbread or your mama’s recipe, please use your favorite. After all, turkey stuffing is a very personal thing.
For the turkey:
Prep time: 20 minutes (plus cooking and cooling the rice)
Cook time: about 1½ hours
Serves: 6, with leftovers
1 6- to 7-pound whole bone-in turkey breast
¼ cup pine nuts
4 cups cooked long-grain white rice, prepared according to package directions and cooled
2 tablespoons butter, plus extra for turkey
4 ounces ground lamb or beef, browned and seasoned
1 teaspoon cinnamon
Salt and pepper to taste
Heat oven to 400 degrees F. Rinse and dry the turkey, then season with salt and pepper. Rub some butter on the flesh under the skin and season.
In a skillet over medium-high heat, melt the butter and toast the pine nuts until fragrant—do not burn. Toss the pine nuts with the lamb, rice, cinnamon, and plenty of salt and pepper in a large bowl until mixed. Taste and adjust for seasoning.
In a roasting pan, make a small foil “boat” to contain the stuffing, which will inevitably fall out. Mound the stuffing on the boat (stuff a little in the neck cavity) and place the turkey breast in the pan, positioning over rice. Butter outside of turkey, place in oven and reduce heat to 325 degrees F. Roast, uncovered, for 1 to 1½ hours, basting frequently, until juices run clear and meat thermometer reads 165 degrees F. Remove from oven and let rest 15 minutes before removing stuffing, then slice and serve with cherry sauce.
For the cherry sauce (makes about 2 cups):
Prep time: 5 minutes
Cook time: about 20 minutes
1 pound (frozen) pitted tart cherries
4 tablespoons brown sugar, or according to taste
¼ cup water
¼ teaspoon dried basil leaf
⅛ teaspoon ground cardamom
Pinch cinnamon
½ teaspoon cornstarch, dissolved in 1 tablespoon water
Place all ingredients in a medium saucepan and bring to a boil. Turn down to simmer and cook until cherries are soft, about 15 minutes. Add the dissolved cornstarch and stir until fully blended and starch is cooked. Remove cinnamon stick, and keep warm until ready to serve.
Butternut Squash with Orange and Apricot
You will know you have experienced the Winter Solstice when you taste this dish. Bright orange like the sun, it is a reminder of the cyclical turn of the wheel.
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6
1½ pound butternut squash
¼ cup minced dried apricots
½ cup orange juice
1 tablespoon brown sugar
1 tablespoon butter, plus some for baking dish
Cut squash in half, remove the seeds, and carefully pare away the rind. Cut into 1-inch chunks, place in a mixing bowl with dried apricots, orange juice, and brown sugar, and stir.
Heat oven to 350 degrees F. Grease a lidded casserole dish with butter. Pour the squash mixture into the dish, then dot with butter. Cover and bake for 45 minutes, check for tenderness. Serve hot.
Dessert Gougères
These light, airy little puffs are a variation of pâte à choux. The nutty cheese and sweet spices are perfect complements, especially with the wine. And break out the elbow grease; there is much stirring!
Prep time: 15 minutes
Cook time: 5 minutes on the stove, 20 minutes in the oven
Serves: Many: makes about 3 dozen gougères
1 cup water
6 tablespoons butter
1 teaspoon salt
2 tablespoons sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup all-purpose flour
½ cup grated Swiss cheese
4 large eggs, room temperature, plus 1 egg for wash
Heat oven to 450 degrees F. Grease two baking sheets.
In a medium saucepan, bring the water, butter, salt, sugar, and spices to a boil. When the butter melts, remove from heat. Add the flour all at once and beat vigorously until mixture forms a ball and leaves the sides of the pan.
Add cheese and mix well. Next, beat in one egg at a time until thoroughly incorporated.
Using a teaspoon, arrange small spoonfuls of the batter on prepared baking sheets. Mix the remaining egg with 1 teaspoon water and brush on the puffs.
Arrange oven racks to middle and top of oven, reduce heat to 400 degrees F, and bake the gougères for 20 minutes, or until golden and puffed. Remove from oven and serve warm or cold.
A note from Doreen: Do as I say, not as I do. We like to call them “googers.” But the correct pronuciation is “goo-SHARE.”
Mulled Merlot
You might want to double this recipe because it fits the slow cooker better, plus it keeps. You can also replace the wine with grape juice. This beverage warms one from the inside out and is much appreciated after coming in from the cold.
Cook time: 10 minutes on stove, then kept warm in slow cooker
Serves: 6
1 bottle Merlot wine
2 cups cranberry juice beverage
½ teaspoon allspice berries
4 whole peppercorns
4 whole cloves
1 cinnamon stick, 3 inches long
2 tablespoons honey
Combine all ingredients in a medium saucepan and heat until warm, do not boil. Then pour into a slow cooker and keep on low, uncovered. Serve in sturdy mugs, and enjoy.