Category Archives: Christmas

St. Macaroon

St_Macarius_of_Egypt

EIGHTH DAY of CHRISTMAS:
St. Macarius’s Day

This Eighth Day of Christmas is given to the Feast of St. Macarius of Egypt, who was no fun at all. He is a fourth century saint from Alexandria who lived the latter part of his life as a hermit in the desert, eating only raw vegetables on most days. On special days, he ate a bit of bread dipped in oil.

Prior to his ascetic ways, though, Macarius was a confectioner, and so he is known as a patron saint of cooks, confectioners, and pastry chefs. His day could have gone either way, and the tradition for the Eighth Day of Christmas may very well have been to eat raw vegetables and talk to no one, but this is Christmastime, and folks are in a festive mood. Luckily, it is Macarius the Confectioner who gets our attention on his feast day, and tradition would have us enjoying something sweet for his day. Macarius the Confectioner certainly brought a bit of happiness to the people of Alexandria who ate his candies and confections, and today we ask him for a bit of that happiness once more.

Over the years, St. Macarius has developed a nickname, which comes from a combination of his former profession and the fact that his real name is not an easy one to pronounce for some folks. And so he has become known also as St. Macaroon. . .  which makes him a lot less ascetic and a lot more grandfatherly, perhaps. On this Eighth Day of Christmas, St. Macaroon and I encourage you to find happiness and sweetness in life.

 

Image: St. Macarius of Egypt, from an old Ukranian codex. [Public domain] via Wikimedia Commons.

 

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Wes Hel

Christmas-Recipes

SEVENTH DAY of CHRISTMAS:
New Year’s Day

It is an old custom on New Year’s Day to toast each other, as well as the apple trees in the orchard. The toast is “Wassail!” and the drink is wassail, too, and here’s a recipe for a good wassail: Pour the contents of two large bottles of beer or ale (about 4 pints) into a pot and place it on the stove to heat slowly. Add about a half cup sugar and a healthy dose of mulling spices. (If you don’t have mulling spices on hand, you can use cinnamon sticks and whole cloves… though the mulling spices lend a more interesting flavor.) Add a half pint each of orange juice and pineapple juice, as well as the juice of a large lemon. Peel and slice two apples and place the apple slices into the pot, too. Heat the brew but don’t let it boil, then pour the heated wassail into a punchbowl to serve.

Steaming punches like this were quite popular in olden times, even here in the States, and I think it’s about time we bring these festive drinks back. It’s with just such drinks that one gets to use hearty words like “Huzzah!” and “Wassail!” Wassail comes to us from the Old English Wes Hel: “Be of good health!” To really keep the custom, share the wassail with those in attendance but also take the steaming bowl out to the orchard and toast the apple trees and share some with the oldest or biggest tree in the grove. Some folks pour the wassail on the trunk of the tree, while others dip the lower branches into the wassail bowl, and others may place cider-soaked toast or cake in the branches of the tree. All of which are invocations of magic meant to encourage a good crop of apples next summer.

Most wassailing is done at the noon hour, but there’s no reason not to do it later in the day or in the evening. The apple trees won’t mind. Happy New Year! Wes Hel!

 

Image: A color plate from Warne’s Model Housekeeper: A Manual of Domestic Economy in All Its Branches, London: Frederick Warne, 1882. [Public domain] via Wikimedia Commons. The wassail bowl is there, along with other features of the Yuletide season.

 

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Looking Back, Looking Ahead

Father_Time

SIXTH DAY of CHRISTMAS:
New Year’s Eve, Hogmanay, First Footing

Today we come to the last day of the year and the Sixth Day of Christmas. Half of these Twelve Days fall in the old year and half in the new; in this way Christmastide, these days outside ordinary time, both close and open each year as December gives way to January, a month the Romans named for Janus, the god who looks both back on the past and forward to the future.

The New Year’s Eves I remember as a child were for the most part already emptied of the traditions of the Old World. New Year’s Eve usually was celebrated with all the aunts and uncles and cousins and grandparents at either our house or at Aunt Mary and Uncle Phil’s house, and there would usually be a very large Italian hero, perhaps six feet long, and there were potato chips and Guy Lombardo and his orchestra would be on TV playing “Auld Lange Syne” at precisely the right moment.

Guy Lombardo gave way eventually to Dick Clark and Dick Clark eventually to who knows who now. Gathering around the TV is, I’m certain, my least favorite part of New Year’s Eve, but it has always been thus in my family, and so when we gather, this is what we do.

In earlier days, Dad says, Grandma Cutrone would come round through the crowd and make sure everyone ate a spoonful of lentils and a dozen grapes at midnight on New Year’s Eve, and this, to me, is more like it. Who needs to watch a glittery dropping ball on TV when you have more interesting customs like a spoonful of lentils and a handful of grapes? The lentils are an old Italian ritual. Each little lentil symbolizes a coin, so the idea is eat lots of lentils, gather lots of riches in the new year. Capo d’anno, as the Italians call New Year’s, is all about good fortune ahead and also about clearing out the dross: All over Italy, old unwanted things are tossed out of windows at the stroke of midnight. It is not a night for midnight strolls, for all manner of items are tossed out of windows, even really big things like appliances. To have an old dishwasher fall toward you from a second floor window is something you’ll want to avoid. Best to stay indoors with the revelers in this case.

Grandma Cutrone is long gone and so are the lentils for New Year’s Eve in my family, but on my mother’s side, there the tradition was for homemade zeppole: fried dough, essentially, but the dough is enriched with eggs and this is the only night each year that we do this. The zeppole are dusted in confectioners’ sugar or drizzled with honey for a sweet year ahead. So tonight there will for sure be zeppole. And still at midnight for each person a dozen grapes, one for each month of the year, and a glass of champagne to toast the new year properly.

Scotland is perhaps the place where the new year rings in the loudest, for New Year’s is the height of the Christmas season there, bigger perhaps than even Christmas. The celebration there is known as Hogmanay, which is believed to to be derived from the French au gui menez, “lead to the mistletoe,” and this suggests a very ancient and pre-Christian derivation of most Hogmanay traditions, for it leads directly back to the Celtic druids and the mistletoe that was sacred to their ceremonies. First Footing is an aspect of Hogmanay that feels particularly like a magic spell: The first person to step across the threshold of the front doorway after midnight is this First Footer, and it is hoped that this person would be a red- or dark-haired man carrying whisky or mistletoe or, in some cases, bread, salt and coal. In this case he would kiss all the women and shake the hands of all the men before placing the coal on the fire and the bread and salt on the table and then he’d kiss all the women and shake hands with all the men once more on his way out. A ritual like this goes not without a bit of preplanning, but, as with most rituals, it’s got to be done right if the magic is to work. The goal here is prosperity and good luck, much like the lentils and grapes of Italy… but the lentils and grapes seem less complicated!

Traditions for this night vary across the globe, and we’d love to hear about yours, so please do share them. And may peace, prosperity and good luck be yours and ours in the new year. Good things to us all: good health, good spirit, creativity and wealth. Happy New Year.

 

Image: Father Time and Baby New Year from Frolic & Fun, 1897. [Public domain] via Wikimedia Commons.

 

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