Yule Recipes

Since everyone has pretty much covered the coming holiday with decorations and food, and lots of cool stuff......... I figured I would get a head start on my favorite holiday... YULE!

Yes, you know it's coming... I know you don't want to think about it, but you have to! GIGGLE

These are some of my best recipes, only trouble is that this year the Venison is out.... I don't know anyone who can get me some! (don't worry, I'll pout about it, but I'll substitute fresh pork... but I really rather have venison!!!)




Yule Moon Cookies

1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup flour
1 1/2 cup grated almonds (blanched)
1 tsp. vanilla

Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 Tbsp. water

Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When the dough is well chilled; or the next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on un-greased baking sheet. Bake in preheated 375° oven for 8-10 minutes.

Icing: While cookies bake, combine confectioner's sugar, vanilla and water. Spread over the tops of cookies while still warm, but not too hot, as icing will melt. Thin with additional drops of water if glaze is too thick. Allow cookies to cool.

Yield: 10 dozen cookies



Sweet Potatoes and Cranberries

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 tsp. orange rind
3/4 tsp. cinnamon
1 1/2 Tbsp. butter
1 cup cranberries
1/4 tsp. nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and arrange in a buttered baking dish. In a saucepan, mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350° for 20 minutes or until glazed and hot.




Roast Loin of Venison with Cranberries

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 lbs. boneless loin of venison, at room temperature
2 Tbsp. olive oil
1 tsp. salt
1 1/4 tsp. freshly ground pepper
3/4 tsp. finely chopped juniper berries (I usually leave them out, not my flavor type)
2 cups dry red wine
2 cups beef or venison stock
2 Tbsp. cold butter, cut into pieces
Fresh thyme sprigs, for garnish

In a medium non-reactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered until syrupy, 10 to 15 minutes. Stir in cranberries, then remove from heat and cool. Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time.

Preheat the oven to 400°. Rub the venison with the olive oil, 3/4 tsp. of salt, 1 tsp. of the pepper, and 1/2 tsp. of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in roasting pan and roast, basting frequently with the pan juices, until medium rare (135° on a meat thermometers), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.

Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor, puree half the cranberries and half the liquid until smooth. In a medium non-reactive saucepan, boil the wine over high heat until reduced to half a cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 tsp. each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir in any juices into the sauce) and serve with the sauce, reheated if necessary.


Acorn Squash and Sweet Potato Soup

1 large onion, chopped (1 cup)
1 Tbsp. vegetable oil
1 1/2 lbs. sweet potatoes, peeled and cubed (5 cups)
1 small acorn squash, seeded and cubed
13 3/4 oz. chicken broth (OR vegetable broth)
4 Tbsp. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/4 cup sour cream
2 Tbsp. sliced almonds; toasted
ground nutmeg

Saute onion in oil in large saucepan over medium heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 minutes. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.


Butternut Squash

2 Butternut Squash, halved with seeds removed
Margarine or Butter
Salt
1/2 cup brown sugar, firmly packed
1/2 cup honey
1/2 tsp. ground ginger
1 tsp. pumpkin pie spice
4 Tbsp. butter or margarine, melted

Preheat oven to 400° F. Place squash cut side down on greased shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut side up about 10 minutes longer or until browned and soft. Reduce oven temperature to 325°. Scrape out he squash into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter. Beat with electric mixer at medium speed until smooth. Put in buttered casserole. Return to oven, covered, for 30 minutes.