Yule (pronounced EWE-elle or YOOL) is one of the Quarter Sabbats or holidays and a Sun and fire festival. This is the darkest day of the year in the Northern Hemisphere, where in some places the sun does not shine at all. It is the first official day of winter and from this day until Mid-Summer or Litha, the days will grow longer, banishing the darkness and bringing the light that brings warmth and life to the land and all that dwell there. The actual date varies from the 20th to the 23rd of December and it also falls on the date that the Sun enters the sign of Capricorn. The sun is at its most southeastern point over the Tropic of Capricorn in the northern hemisphere and has no apparent northward or southward motion. This day marks the vanquishing of the Holly King, God of the waning year, by the Oak King, God of the waxing year.
     The word “Yule” is believed to derive from a Scandinavian or Anglo-Saxon word “Iul”, or even the Norse “Jul” meaning “wheel.” There is also some speculation it is derived from the Old English word for “jolly.” However, it seems to be more believable that the word means “wheel” since this date marks the definitive point in the Wheel of the Year, and for many cultures and calendars it is the start of the New Year.
     Traditions and origins of the celebration called Yule vary according to the many different areas of the world that celebrate this event. Some names Yule is known by include, Winter Solstice, ‘Alban Arthan’ (by the Druids),Winter Rite, Midwinter and Yuletide. Other holidays that are celebrated around this time include Christmas, Hanukkah, Kwanzaa, Boxing Day, Saule (in Latvia and Lithuania),Twelfth Night, Moslem month of Ramadan (Nov. 15 to Dec. 15), St Lucy’s Day, New Year’s Day, Kalends and Saturnalia.
    Since it appears that the sun’s light is growing as each day passes after this one, this holiday is celebrated as the birth of the sun. The Sun is considered to represent the Male Divinity in many Pagan Traditions and so this time is celebrated as the “return of the Sun God” where He is reborn of the Goddess.
    The Winter Solstice had been associated with the birth of a “Divine King” long before the rise of Christianity. Yule is about renewal, re-birth, returning hope and life. It has never truly changed its meaning, as many of the Pagan Gods and Heroes were born at this time: Apollo, Dionysus, Horus, Mithra, and so on. Jesus, Son of God/Sun God is not alone in this time of renewal. In this instance the Christian church decided to celebrate the birth of their savior at the time the pagans celebrated a festival that focused upon the rebirth of the “Sun God.” Thus they have made it the birthday of their “Son of God”. Yule and Christmas are not so very different in reality. Both celebrate the arrival of the sun/son or, as Christ has been called, the light of the world.
    Emperor Aurelian established December 25 as the birthday of the “Invincible Sun” in the third century as part of the Roman Winter Solstice celebrations. Shortly thereafter, in 273, the Christian church selected this day to represent the birthday of Jesus, and by 336, this Roman solar feast day was Christianized. January 6, celebrated as Epiphany in Christendom and linked with the visit of the Magi, was originally an Egyptian date for the Winter Solstice.

Yule Log

Ingredients

• 5 eggs, room temperature, separated
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa
• FILLING:
• 2 1/2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• MOCHA BUTTER CREAM FROSTING:
• 1 cup butter, softened
• 1/2 cup confectioners’ sugar
• 1 tablespoon unsweetened cocoa
• 1 teaspoon strong coffee
• confectioners’ sugar
• Chopped nuts

Directions

In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners’ sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners’ sugar and nuts if desired.

• Meringue Mushrooms

Ingredients

• 1/2 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 tablespoon unsweetened cocoa powder
• 4 ounces chocolate confectioners’ coating

Directions

1. Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
2. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
3. Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
4. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
5. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.