Mother's Night

Venison Roast
Venison Roast
Wassil with Apples
Wassil with Apples
Wassil made with Apple cider
Wassil made with Apple cider

Modraniht (the night of the mothers)

Celebrated the night before Yule, this is an event to honor the Disir of the family.

Known in ancient times as simply 'the mothers' evidence can be found of them

from the Rhineland in Germany to Hadrian's Wall in Northern England.

They were often pictured as holding fruit or horns of plenty. They were evidently

associated with fertility and with the protection of hearth and home.

If one is invited to share this night with a family or clan, consider it an acceptance

and honor.

Since earliest times the Celts and Northern peoples have honored 'The

Mothers'. This one night of the year all come together as family to celebrate family

and to honor those Mothers who came before and will come after. The night

begins at Sundown with a brief blot to the Disir, then the rest of the night is spent in

cooking, doing crafts together and telling stories of the old ones. In this way the long cold night was spent remembering the Mothers, passing on recipes, skills and

stories so that the Ancestors and our past would not be forgotten. It is a time of

fellowship for kin.

Here are a couple of recipes that we share at our Mother's Night.

Wassail

 

A fine way of serving wassil is to put an

apple in each mug and ladle the hot brew

over it. Provide each of your guest with a

spoon so they can eat the apple afterwards.

12 small tart apples

6 pints ale (I use Apple Cider in place of the Ale)

2 cups brown sugar

2 teaspoons each ginger, cinnamon, nutmeg

4 whole cloves

Zest of 2 lemons

2 pints red wine

Peel and core apples and dry roast them

(no sugar) in a slow oven until they almost

burst.

Combine half of the ale with sugar and

spices and lemon zest. Simmer over low

heat for 20 minutes. Add remaining ale and

wine and heat but do not boil. Serve.

__________________________________________

Roast Venison

1 5 –pound venison roast

Marinade:

1 teaspoon Worcestershire sauce

3 cloves garlic, crushed

1 small onion, chopped

1/2 teaspoon parsley

1/2 cup red wine

1/2 cup orange juice

Sauce:

4 tablespoons port

1 pound red currant jelly

1 cinnamon stick

Zest of 2 oranges

Marinate the venison roast in the marinade

Sauce overnight. Place everything in a

roasting pan and add enough water to half

cover roast. Cook at 350 degrees until tender,

roughly 10 minutes per pound. Baste continuously.

Serve with currant sauce, made by combining

port, red currant jelly, cinnamon and the

orange zest

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Comments 1 comment

Jackie Lynnley profile image

Jackie Lynnley 5 years ago from The Beautiful South

This sounds wonderful, the celebration and the recipes. Even the wine would surely not be enough to even make the drink considered alcoholic I wouldn't think. Sounds like a wonderful winter festival. Thank you for sharing. My mom passed away a year ago but she would have been very pleased with this I know. You even look like a family friend my mom considered a daughter and loved very much.

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