Calling All Chefs!

The Winter Solstice is fast approaching! Cauldron Living wants your help in compiling a variety of Yule/Winter Solstice recipes for an upcoming article to be published on our Home page that will also become a part of our CL Article Archive.

If you'd love to pass on to your fellow CL posters one of your tried-and-true recipes or perhaps a new or old family favorite, now is your chance. We would really appreciate your contribution.

Interested? We are looking for recipes in the following categories:

Appetizers
Soups/Salads
Breads/Rolls
Side Dishes
Entrees
Meatless Entrees
Beverages
Desserts
Candies/Nuts

Please note the following:

1. The recipes should be ones that you or a family member have previously made. We don't need or want recipes simply copied from cookbooks, magazines, or other internet sites unless they are in the public domain and you have previously prepared them yourself.

2. Each poster can submit as many recipes as you want. Your Cauldron Living posting name will be published in the article along with each recipe that is used.

3. Please double-check any recipes that you submit for accuracy in ingredients and measurements, and make sure it contains preparation steps as well as how much the recipe makes or how many it will serve.

4. We don't want or need 12 different eggnog or roasted pork recipes, so we would especially appreciate recipes that are perhaps a bit different. Please note that they don't have to be complex or difficult, and we welcome recipes that are quick and simple to prepare.

5. Although it's not required, you may submit along with the recipe a couple of sentences or short paragraph containing information about the recipe such as: how you found the recipe, ways that it is a part of your family's traditional Yule feast, who in your family prepares the recipe, when you like to serve it, or what other items you serve with it. Depending on the number of recipes submitted, you agree the descriptive information you submit may be edited for space limitations.

6. If you have a photograph or graphic of the finished product to add to the recipe, submit that in jpeg or gif format along with the recipe.

7. Submit the recipes and jpeg/gif files to: thelma6954@cauldronliving.com NO LATER than midnight on Tuesday, December 16th. Anything received after that deadline is not guaranteed inclusion in the article.

Thanks in advance for your help and for your contribution to our very first article done as a joint effort by the members of Cauldron Living.

If you're planning on submitting a recipe for our Yule Recipe article, don't forget that the deadline is tonight at midnight!

If you haven't sent a recipe in yet but have been thinking about it, we'd LOVE to have your contributions! Thanks so much for your help! [smile]

You can post my other recipes in the older forum if you like Thelma.

Here is another one named after the Acorn king triumphant for Yule. My family has many different ethnicities so we enjoy a wide variety of foods and have a rocking Yule party which is taking place this Saturday night. I usually wind up making lots of different types of appetizers, a cheese plate with baked brie which accompanies this nicely.

ACORN KING'S CROWN
by Jayne Bond

1 large Acorn Squash
1/2 stick of butter
1/2 cup of olive oil
3 cloves garlic
2 medium shallots
1/2 cup cooked Soppresseta or thick slice bacon
3/4 cup of seasoned bread crumbs
1/4 cup of crushed walnuts
1 medium red pepper
1/4 teaspoon about of each:
Sage
Pepper
hot pepper flakes
thyme
salt
cinnamon

ROAST the ACORN CROWN:
Cut the top of the acorn squash off about an inch from the top. Clean out the seeds and rub olive oil on the inside. Salt the inside with about 1/4 tsp of salt. Place the cut side down on a roasting pan and roast in a 350 degree oven for about 30 minutes or until the outside is firm but the inside is tender. (Don't cook it completely thru.)

PREPARE THE FILLING:
Make the filling while you wait.
Mince the shallots and red pepper and then sautee in a medium heat frying pan with a few tablespoons of olive oil until the onions are translucent. Add the butter and garlic. Allow to cook for another few minutes on low. Add the ham product. Incorporate the bread crumbs, nuts and spices into a moist filling. IF it is dry add more melted butter.

SERVE:
Allow the Acorn Crown to cool. Place filling inside and sprinkle with some fresh thyme on top for presentation. Serve with crackers or french bread.

Enjoy,
JB

Got it, Jayne. Thanks! (I'm also including some of the recipes that you posted previously, too.) [smile]

Just to let everyone know.....the recipe article is up on the Home page. There's lots of delicious recipes for the Yule sabbat that were submitted by the members of Cauldron Living. Take a look when you have the chance. [bounce]

hahaha hey, how come you didn't use my football pic?

LOL sex sells baby!
JB