Yuletide

Long ago, before Santa's sleigh, there was the Deer Mother who pulled the sleigh of the Sun Goddess through the longest night of the year.

For people throughout the ages midwinter has been a significant time of ritual, reflection, and renewal. This Solstice we let go of what is unwanted, set our intentions, and look forward to the longer days soon to come.

But for this darkest night: candlelight, warm wassail, and an intensely spiced gingerbread.

Winter Wassail

1 bottle red wine
1 can hard cider (I used cranberry cider)

1 cup apple cider
1 orange, sliced into rounds
4 allspice berries
5-6 whole cloves
2-4 whole star anise
2 cinnamon sticks
1 generous pour pure maple syrup
1 sprig rosemary (optional)

1 handful fresh cranberries (optional)

Mix all ingredients into the pot of a slow-cooker, and slowly cook on low for at least 2-3 hours. Once infused, this can be left on low or the "keep warm" setting all day.

Serve in a cozy mug topped with an orange slice, cinnamon stick, and a few cranberries.

Gramercy Tavern’s Gingerbread | serves 8-10

Recipe by Claudia Fleming via Smitten Kitchen

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Accompaniment: Unsweetened whipped cream

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer.