Holidays: Wassail 20 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Holidays >> Wassail 20


	Wassail 20

		WASSAIL 1 dozen apples 1 cup sugar or brown sugar 4 Tbsp. cinnamon 1 Tbsp. grated lemon rind Butter 3 cups water 8 Tbsp. sugar 1 cup water 4 cups sugar 1 Tbsp. grated nutmeg 2 tsp. ground ginger 1/2 tsp. ground mace 6 whole cloves 6 allspice berries 1 stick cinnamon 1 dozen egg whites 1 dozen egg yolks 4 bottles sherry or Madeira 2 cups brandy Core and bake 1 dozen apples. Wash, remove core to 1/2 inch of bottoms, then cut a strip of peel from the hollowed ends of a dozen apples. Combine sugar or brown sugar and cinnamon. If apples are bland, add grated lemon rind. Fill centres with this. Dot the tops with butter Put in a 13 inch x 9 inch pan with water and sugar. Cover and bake forty to sixty minutes - or until tender but not mushy. After removing from the heat, baste the apples several times with pan juices. Combine water, 4 cups sugar, nutmeg, ginger, mace, cloves, allspice berries and cinnamon in a saucepan and boil for 5 minutes. Beat egg whites until stiff, but not dry: Beat egg yolks separately until light in color. Fold whites into yolks, using large bowl. Strain sugar and spice mixture into eggs, combining quickly. Bring sherry or Madeira and brandy almost to boiling point separately. Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition. Towards the end of this process, add the brandy. Now just before serving and while the mixture is foaming add the baked apples. Wassail can also be made with a combination of beer and wine, preferably sherry, in which case the proportion should be 4 of beer to 1 of sherry.