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Ian Osmond's Wassail Bowl Recipe
Dec. 23rd, 2006 08:14 pmI have no clue how this one will go over, but I think it's starting to taste pretty good. Then again, I've been tasting it for a while now. . .
Please note: if you are offended by cooking with and adulterating good beer, you don't want to read this. But. . . the recipes I found seemed like they NEEDED good beer. In any case, I did hold a couple bottles back for just plain drinking. 'Cause they're good.
Put 4 bottles each of Ipswich Ale Oatmeal Stout and Ipswich Ale Nut Brown Ale into a 2 gallon pot. Start a relatively low fire under the pot -- you want it warm enough to be, y'know, warm, and to be able to combine ingredients, but not so warm as to boil off ALL the alcohol. Some is fine -- the idea is to get something that people are going to want to drink down, so having a certain amount of the alcohol burn off isn't a bad thing.
Zest one lemon into the pot. Peel the lemon and throw it in. Slice another lemon into rounds and throw that in.
Throw a small handful of cloves and, oh, about four cinnamon sticks in. Grate a nutmeg in.
Core and slice three largish apples into wedges, and throw those in.
Go through your liquor cabinet and find all the bottles of port, sherry, Marsala, Madeira, sack, and other such sweet, fortified wines. Pull out all the ones that have, like, only a couple inches in them and aren't so wonderful that you HAVE to save them for just plain drinking. Pour the dribs and drabs of sweet, fortified wine into the mix. Look at the over half-a-bottle of sherry that you don't really like because it's too sweet. Pour that in, too, even though it's not a drib or a drab.
Stir and taste.
Add a bunch of sugar, and continue adding sugar until Lis says it tastes pretty good.
Cover and wait for tomorrow night when we'll try feeding it to family.
Please note: if you are offended by cooking with and adulterating good beer, you don't want to read this. But. . . the recipes I found seemed like they NEEDED good beer. In any case, I did hold a couple bottles back for just plain drinking. 'Cause they're good.
Put 4 bottles each of Ipswich Ale Oatmeal Stout and Ipswich Ale Nut Brown Ale into a 2 gallon pot. Start a relatively low fire under the pot -- you want it warm enough to be, y'know, warm, and to be able to combine ingredients, but not so warm as to boil off ALL the alcohol. Some is fine -- the idea is to get something that people are going to want to drink down, so having a certain amount of the alcohol burn off isn't a bad thing.
Zest one lemon into the pot. Peel the lemon and throw it in. Slice another lemon into rounds and throw that in.
Throw a small handful of cloves and, oh, about four cinnamon sticks in. Grate a nutmeg in.
Core and slice three largish apples into wedges, and throw those in.
Go through your liquor cabinet and find all the bottles of port, sherry, Marsala, Madeira, sack, and other such sweet, fortified wines. Pull out all the ones that have, like, only a couple inches in them and aren't so wonderful that you HAVE to save them for just plain drinking. Pour the dribs and drabs of sweet, fortified wine into the mix. Look at the over half-a-bottle of sherry that you don't really like because it's too sweet. Pour that in, too, even though it's not a drib or a drab.
Stir and taste.
Add a bunch of sugar, and continue adding sugar until Lis says it tastes pretty good.
Cover and wait for tomorrow night when we'll try feeding it to family.