Wassail

This old English Christmas drink usually consisted of ale, roasted apples, eggs, sugar, nutmeg, cloves, and ginger. It was served in a large bowl and drunk while hot. The mild wassail was gradually supplanted, during the last century, by a punch made up of stronger alcoholic beverages. Here are two recipes: the first is the traditional ale Wassail; the second a punchier version to knock your socks off.


Traditional Ale Wassail

• 6 cups ale
• 1 cup sugar
• 1/16 teaspoon ground cinnamon
• 1/16 teaspoon ground ginger
• 1/16 teaspoon ground cloves
• 1/16 teaspoon ground nutmeg
• 6 eggs, beaten
• 4 roasted apples, sliced

Pour ale in deep saucepan and heat. Add sugar and spices; bring to a boil. Remove from heat. Gradually add small amount of hot mixture to beaten eggs, stirring constantly. Return to saucepan, and cook, stirring constantly, until slightly thickened. Place apples in large heat-proof punch bowl. Pour hot ale over apples. Yield, 6 servings

Wassail Punch

• 10 small apples
• 10 teaspoons brown sugar
• 2 bottles dry sherry or dry Madeira
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground ginger
• 3 cloves
• 3 allspice berries
• 1 inch stick cinnamon
• 2 cups superfine sugar
• 1/2 cup water
• 1 cup brandy

Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water. Bake in a 350°F oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Strain the wine mixture and add the brandy. Pour into a metal punch bowl, and float the apples on top.

Waes Hael!!!