As the seasons change, Heathens gear up to celebrate Yule and all of its associated holidays. For many in the northern hemisphere, that means preparing hot food to stave off the cold weather. Here are four Yuletide recipes gathered from the community of our Discord server, Skíðblaðnir: one appetizer, one main course, and two drinks — one alcoholic, one not.

Enjoy!

Root vegetable soup with bacon by Joshua S.

“Just add more butter and bacon.”

Ingredients

  • 100g butter
  • 2 onions, chopped
  • 2 parsnips, peeled and cut into pieces
  • 3 carrots, peeled and cut into pieces
  • 1 celery root (about 225g with the skin and core removed), cut into pieces
  • 1 parsley root, peeled and cut into pieces
  • 3 small potatoes, peeled and cut into pieces
  • 1 1/5 litres (6 cups) of vegetable or chicken broth
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme
  • 1 1/2 cup heavy cream
  • bacon

Cooking steps

  1. Melt butter in a large, heavy pot over medium high heat.
  2. Sauté onions until golden and soft, around 12-15 minutes.
  3. Add the parsnips, carrots, celery root, and parsley root and cook for another 10 minutes, until the vegetables begin to carmelize.
  4. Stir in the broth, potatoes, fresh parsley, and thyme. Simmer, covered, for 25-30 minutes, while stirring occasionally.
  5. While the soup cooks, heat 1 tsp of oil in a frying pan over medium high heat. Sauté the bacon until crispy. Take them off the heat and set them aside.
  6. When the soup is finished, puree it with a hand mixer or in a food processor. Return the pot to the stove, stir in the heavy cream, and season to taste with salt and pepper.
  7. Serve in individual bowls, and garnish with bacon and fresh parsley.

Original recipe courtesy of North Wild Kitchen.


Pork roast by Matthew B.

“This roast goes best with root vegetables, like parsnips, carrots, and roast potatoes. A Yorkshire pudding isn’t bad either! A dry white wine or a mead is very well paired with this.”

Ingredients (roast)

  • a decent roast cut (best cut to use is bone-in pork belly, but a nice ham will do fine) with the skin left on
  • 3-4 small garlic cloves, halved and quartered
  • a sprig of fresh rosemary, cut into 2-3 cm (1″) twigs, with leaves on
  • kosher salt (if absent, you can use rock salt or table salt, but kosher works the best for the rub)
  • 1 tsbp paprika
  • 1 tsbp dried thyme
  • olive oil
  • a can of beer, alcoholic or otherwise

Ingredients (gravy)

  • 1 1/2 cups white wine
  • salt and pepper to taste
  • 1 shallot, finely chopped
  • celery, finely chopped
  • 2 bay leaves, cracked to release the oils
  • dried rosemary

Cooking steps (roast)

  1. Take the roast out of any packaging, thaw if frozen, and leave in the fridge overnight to dry out.
  2. Once the roast has dried, dab up any excess moisture on the skin with some paper towels — this is important to get a great crackling.
  3. If you are using a charcoal grill, start the fire, making sure to place the coals on either side of the grill, leaving an empty space in the middle for an aluminium drip tray. The fire will be ready when the coals are uniformly burning red. If you are using an oven, preheat the oven to 180°C (350°F).
  4. Score the skin with the tip of a sharp knife, taking the knife down to the meat itself. This should be done in a diamond pattern — i.e. from top-left corner to bottom right, then top-right to bottom left. Insert the quartered garlic and rosemary sprigs at regular intervals in the scoring, as deep as you can.
  5. In a bowl, mix the paprika and thyme to get a uniform mix. Sprinkle evenly on the skin, and sprinkle olive oil over the top. Rub into the scoring, making sure to get an even coverage. Sprinkle a liberal amount of salt over the top, covering evenly.
  6. If using the grill, pour the beer into your aluminium drip tray. If you are using an oven, place the roast in a roasting dish, and pour the beer into the bottom of the tray.
  7. Place the roast in the grill/oven. Based on the temperature of 180°C (350°F), cook for 25-30 minutes per 500g (1 lb) of roast. Using a meat thermometer, check the internal temperature intermittently, and the pork will be done when the internal temperature is around 70°C (160°F). Take out of the oven/stove and carefully trim off the skin with most of the fat intact. Rest the roast for 10 minutes.
  8. Place the skin on a grilling tray, and set your oven to grill at around 120°C (240°F). Place on the second closest oven rack to the grill, and watch the skin closely to see when the crackling is done. This should take around 5 minutes, but your time may vary with the amount of fat and moisture on the skin.
  9. Cut up and serve with the gravy.

Cooking steps (gravy)

  1. Take the leftover drippings from the roast, and put into a stove-safe pan. (If you used the oven, your roasting pan should be okay for this — check first though!) Place over medium-high heat.
  2. Sautee the shallot until translucent, and transfer to the heated up drippings.
  3. Pour in the white wine, and deglaze the bottom of the drippings (This works best from an ove, but if you used the grill, scrape off as much of the stuff as you can for the gravy). Scrape the bottom to lift off all the good bits.
  4. Add in the celery, rosemary and bay leaves, and stir regularly. Let simmer to reduce to a thicker liquid. If the mixture hasn’t thickened after a decent amount of time, premix well a teaspoon of cornstarch with a teaspoon of water, and add to the gravy. Make sure to stir well.
  5. Add salt and pepper to taste, and decant into a gravy boat.

Glühwein by Jane X.

“Everyone likes their Glühwein differently, taste after you add about half a cup of sugar because you can always make it sweeter. If you have star anise or whole cardamom pods, add 1-2 anise stars and/or 3-6 cardamom pods. The star anise will make the flavor richer but won’t make it taste like licorice; the cardamom will make it slightly more citrusy without becoming more sour.”

Ingredients

  • 2 bottles TJ’s cab sav (or other relatively cheap cabernet sauvignon — doesn’t have to be drinkable)
  • 3/4 cup sugar
  • 2 slices each orange and lemon
  • juice of half a lemon and half an orange
  • 6 whole cloves
  • 1-2 sticks of cinnamon (depending on age and size)

Cooking steps

  1. Boil 1/2 a cup of wine with sugar, juices, fruit, and spices.
  2. Add the rest of the wine and warm (don’t boil). Adjust sugar to taste.
  3. Remove from heat and let sit overnight. Strain and reheat to serve (15–30 seconds in a cup in the microwave or in a crockpot on warm). Don’t ever let it boil again. Keep in the leftover bottles.

Weihnachtspunsch by Jane X.

“Experiment with different decaffeinated teas that you like. Berry and rose hip is traditional but I like to add pomegranate and sometimes rooibos. You want a dark, deeply-flavored tea that will hold up to the spices.”

Ingredients

  • 1 1/2 litres (6 cups) water
  • 2-4 bags of rosehip tea
  • 2-4 bags of strong berry tea (Celestial Seasonings’ black cherry tea, TJ’s Pomegranate Rooibos)
  • 3/4 cup sugar
  • 2 slices each orange and lemon
  • juice of half a lemon and half an orange
  • 6 whole cloves
  • 1-2 sticks of cinnamon (depending on age and size)

Cooking steps

  1. Boil water with tea bags until good and strong.
  2. Add sugar, spices, juices, and fruits. Boil some more.
  3. Adjust sugar to taste, strain, and refrigerate. Reheat to serve (15–30 seconds in a cup in the microwave or in a crockpot on warm).
Categories: Recipes

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