English Wassail

[The Patriot]

English Wassail

12-05-2011 06:46 AM

Published:
Mon, 2011-12-05 14:44


English Wassail


Heather Joy


feature_story_photo:
Courtesy Photo






English Wassail

Wassail’s true ancestry is a bit of a mystery but it is clear that the modern observance dates back to old England. The act of toasting and drinking wassail is to celebrate and promote good health. It comes from the Anglo-Saxon phrase waes hael, a term often used as a toast meaning, be hale or good health.
Wassail Recipe:
Makes approximately 4 quarts
Ingredients:
4 (2*) cups good Apple Cider (freshly pressed)
1 cup Orange Juice
2 pints heavy (winter) ale*
3 cups Port*
4 small tart/sweet apples (peeled and cored)
2 lemons
1 tsp. ground cardamom
1 tsp. nutmeg
3 small or 1.5 large cinnamon sticks
15 whole cloves
1 tsp. grated fresh ginger
4 tbsp. brown sugar
1 tbsp, butter (cold)
* 2 pints Sherry or Madeira wine and 1-cup rum are often substituted (for ale and port) by non-beer drinkers - resulting in a somewhat sweeter flavor with a lighter body.
Method:
Pre-heat oven to 350 degrees.
1. Pack1 tbsp. of brown sugar and ¼ tbsp. of butter into the core of each apple. Place apples in a small baking dish and fill dish with ½-inch of water (to keep apples from burning or sticking to bottom).
2. When oven is pre-heated bake apples uncovered for 45min. to 1-hour or until tender and soft, but not mushy. Drain water. Quarter each baked apple (or divide into eights depending on number of guests).
3. Combine cardamom, cloves and ginger in a small piece of cheesecloth, and tie closed with twine to form a spice packet. A tea ball or tea bag may also be used).
4. In a large stockpot (or crockpot) combine apple cider, orange juice, (plus ale, port/rum, wine as desired), and the juice of one lemon.
5. Place cinnamon and nutmeg directly into liquids and stir to infuse nutmeg.
6. Submerge spice packet in stockpot.
7. Stir apples into stockpot (they'll ultimately float on top and begin to soften, fall apart and add a creamy quality to the liquid.
8. Simmer on medium/high (but never boiling) for two hours until hot spices are thoroughly infused and apples have begun to dissolve.
9. Remove spice packet and decant into "Wassail bowl" if not using stockpot or crockpot as your Wassail bowl. Be prepared to reheat until the Wassail bowl is empty.
10. Garnish the Wassail bowl by floating thin slices of the remaining lemon on top.
11. Serve in small mugs with a sizable piece of apple in each mug.








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