An Ember to Light Your Days

Yesterday we entered a period of time, right before the Winter Solstice known as Ember Days. Ember Days appear four times a year, always in a series of three, always on a Wednesday, Friday, and Saturday following set seasonal markers. Ember Days are times set aside in the Christian calendar for additional fasting, prayer, thankfulness, and for asking requests for those in need. The December Ember days always occur after December 13th (the Feast of St. Lucy in the Catholic tradition), so this year (2024) they fall on December 18th, 20th, and 21st.

The name “Ember Days” could be derived from the Latin quattuor tempora, which means “Four Times” or “Four Seasons.” Or it could also come from the Anglo-Saxon word ymbryne with means “cycle” or “round”. Regardless of the original source, these days always occur before the Fall and Spring Equinoxes (where days are equal length) and the Winter and Summer Solstices (where night and day are the longest and shortest of the year). Throughout history, these three days were set aside, four times a year, as way to celebrate the passing of each season with fasting, prayer, and time spent with family. The specific days of Wednesday, Friday, and Saturday refer to the days Jesus was betrayed, crucified, and entombed.

In December, the Ember days fall during Advent, the period of waiting before Christmas Day. Since Advent is already a time of quiet reflection and penance, I try to do something extra special during these days, including making Ymbryne Tarts for dinner. Below, I’ve posted some ways to celebrate these days, as well as a recipe for Ymbryne Tarts.

Ways to observe Winter’s Ember Days

• Fasting and Abstinence: Traditionally, Ember Days involved fasting and abstinence from meat, but anything can be abstained from. For me, this means avoiding Christmas cookies and my favorite peppermint hot chocolate. If you don’t want to give up food, maybe offer up a habit you’re trying to break. This self-discipline tactic purifies the body and soul. 
• Prayer and Reflection: Journaling in the early morning hours, with a hot cup of coffee and buried under a blanket, is a lovely way to begin the day. Light your favorite candle and spend time in focused reflection. This practice is a wonderful way to strengthen your spiritual life and can ease the anxiety that sometimes comes with the holiday season.
• Acts of Charity: ‘Tis the season to give to others, whether wrapping gifts at a local church or checking on an elderly neighbor. Giving to others is a balm for the soul.
• Pray for Vocations: These days are a wonderful time to pray for those who serve all people through the priesthood and other religious positions.
• Ymbryne Tarts: These onion and egg tarts, similar to a quiche, are a perfect way to end a day of fasting or as an easy alternative to a complicated dinner. Filled with seasonal leeks, gruyere cheese, and herbs, this tart is not too unlike the earliest Ymbryne Tart recipe that dates back to 1390.

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Ymbryne Tart

The original recipe I used as a kid included yellow onions, cheddar cheese, and raisins. But my kids hate raisins, and I prefer leeks and Gruyere cheese. So I tweaked this recipe to give it a more modern twist. I also sometimes will use a frozen puff pastry (defrosted and set in the 9" pie plate) to save time.

Course Main Course

Prep Time 20 minutes

Cook Time 40 minutes

Resting Time 15 minutes

Servings 6

Calories 420 kcal

Ingredients

Tart Crust

• 1 ⅓ cup flour
• dash sugar
• 1 teaspoon salt
• 1/2 cup butter chilled and cut into small chunks
• 2-4 Tablespoons ice water

Filling

• 2 large leeks (white parts only) washed and chopped into 1/2" chunks
• 1 cup parsley washed and coarsely chopped
• 1/2 cup Gruyere cheese shredded
• 8 large eggs beaten
• 1 Tablespoon butter melted
• 1/8 teaspoon saffron
• 1/2 Tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon each of dried sage
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried thyme

Instructions

Tart Crust

1. In a large bowl of a food processor, mix together the flour, salt, and sugar. Pulse in the butter and keep pulsing until the dough forms small balls. Then add the water, 1 Tablespoon, at a time until the dough comes together. I use about 3 Tablespoons of water, sometimes just a dash more.

   Turn the dough onto a floured surface and form into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Tart Filling

1. Fill a large pot with water and bring to a boil. Meanwhile, prep the onions. Put the onions in the boiling water for 3 minutes and then drain.

2. Chop the cooked onions and parsley and place in a large bowl. Stir in the Gruyere cheese, beaten eggs, butter, saffron, sugar, salt, basil, sage, and thyme. Set aside.

3. Preheat the oven to 350 ℉.

   Take the dough out of the refrigerator and roll out the dough to a 12" circle, or big enough for a 9" deep dish pie plate. Place the dough into the pie plate and flute the dough edges.

4. Pour the filling into the dough in the pie plate. Bake for 35-40 minutes. Make sure the dough is golden brown on the edges and the eggs are set.

5. Remove from the oven and let it cook for 15 minutes before serving.

A random note: According to folklore, and the Farmer’s Almanac, the weather we have during the four Embertide periods will foretell the weather conditions for the next three months. So I’m grateful the weather, while rainy, has been warmer than usual.