Wassail, traditionally a drink for the holiday season, is served
hot. This recipe is made with cider; however, ale, sherry or
Maderia wine may be substituted.
Ingredients are highlighted in recipe.
For baked apples - butter two baking dishes and insides of
covers.
Wash and core 12 small size, firm baking apples (such as
Jonathans)
Core by inserting corer in stem end and cut toward blossom end.
Push half-way into apple. Remove corer and insert in opposite
end. Make a complete turn with corer in both ends. Remove all the
core. pare about 1 in. strip of peel at the stem end of each
apple.
Arrange apples in baking dishes, pared sides up. Fill each with
2 to 3 tsp of the following mixture:
3/4 cup firmly packed brown sugar
3/4 tsp nutmeg
3/4 tsp cinnamon and top each with one-half tsp of butter.
Combine in a saucepan and bring to boiling 1 cup sugar
and 1 cup water. pour over apples in baking dish.
Cover and bake at 350°F for 30 to 40 min., or until tender when
pierced with a fork. Baste every 5 min. for the first 15 min., and
then every 15 min.
For Wassail - stir together in saucepan 2 cups water,
1 tbs ginger, 1 tbs nutmeg, 6 whole cloves 6 whole allspcie and 2
2in. cinnamon sticks. Cover and bring to a boil and boil for
10 min.
Combine in 6 qt. saucepan 1 gal apple cider, 3 cups sugar and
1-1/2 cups firmly packed brown sugar. Simmer over low heat,
stirring frequently. Stir in water-spice mixture and continue
cooking 5 to 10 min.
Beat until very thick and lemon colored 12 egg yolks.
Beat until rounded peaks are formed 12 egg whites.
Slide beaten egg whites into punch bowl. Pour beaten egg yolks
over egg whites. Fold together. Add the hot mixture very slowly,
stirring constantly. Stir in 1 cup brandy and float baked
apples in hot beverage. Serve hot. About 50 servings.
Note: for a hot cider punch, omit baked apples, egg
yolks and egg whites.
Contests