Discussion in 'Cookery' started by cernunnos, Dec 9, 2010.

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  1. Years ago I got sick of smug Germans trying to impress me with their home made Glühwein or Feuerzangenbowle at Christmas, I decided to hit back with Wassail, the full monty olde stylee smoker with turns by everyone and that warm stuff in the big pot. Of course it all went according to plan, i.e. it all went horribly wrong, most of them went home in bags.

    Here's the recipie I used last year, whats yours?


    •10 apples
    •46 Whole cloves
    •2 cups water
    •4 cups sugar
    •1 Tbs grated nutmeg
    •1 Tbs ground ginger
    •1/2 tsp ground mace
    •1/2 tsp allspice
    •2 cinnamon sticks
    •6 eggs
    •4 bottles sherry
    •2 cups brandy

    1.Dot the apples with 5 cloves each and place in a baking pan. Pour in 1 cup water and cover with foil.
    2.Bake at 375F 120C for 1 hour.
    3.In a saucepan combine 1 cup water, sugar, nutmeg, ginger, mace, cloves, allspice, and cinnamon.
    4.Bring to a boil for 5 minutes.
    5.Allow the spice syrup to cool to lukewarm.
    6.Seperate the eggs.
    7.In a large bowl beat the egg whites until stiff. (You may want to do this in your serving bowl.)
    8.Lightly whisk the egg yolks.
    9.Fold the yolks into the egg whites.
    10.A little at a time, stir the spice syrup into the egg mixture.
    11.Transfer to your serving bowl.
    12.In a large pot heat the sherry and brandy.
    13.Don't let it boil, but keep it hot.
    14.Add 1 cup of heated wine to the egg-spice mixture. Mix well.
    15.Repeat until all the wine is mixed into the egg-spice mixture. It will foam!
    16.Add the baked apples just before serving and while the wassail is still foaming.

    The choice of sherry is important, I like to use a dry sack if I can get it, that's the oldest form of sherry and I sometimes forget to count the brandy cups.
  2. It needs Cider