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Thursday, December 12, 2013

Traditional Welsh Christmas Recipes: Traditional Wassail

 

Traditional Welsh Christmas Recipes: Traditional Wassail
Just as we drink mulled wine and punch at Christmas and New Year parties nowadays, a Welsh Christmas at the turn of the century involved drinking from the wassail bowl.
These bowls were often elaborate, ornate and many-handled. The bowl was filled with fruit, sugar, spices and topped up with warm beer. As it was passed around, the drinkers would make a wish for a successful year's farming and a bumper crop at harvest... time.
Ingredients
4 small apples
1 cup unrefined cane sugar
1 medium orange
13 whole cloves
2 quarts hard apple cider
1/2 cup brandy
1 tbsp powdered ginger
1 tsp grated nutmeg
6 allspice berries
2 cinnamon sticks
6 large eggs (separated)
toast (optional, to serve with)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar. Place the apples in the baking sheet. Stud an orange with thirteen cloves and place it in the baking sheet. Bake the apples and orange together for forty minutes.
While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.
Cut a small square of the butter muslin and place allspice and cinnamon into the square; tie with 100% cotton cooking twine and float this sachet of spices in the wassail as it warms.
Beat egg yolks until light in colour and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring one-half cup wassail into the eggs. Remove the spice sachet from the wassail and pour in eggs. Transfer to a punch bowl. Float baked apples and oranges in the wassail and serve by the mug, topping each much with a small slice of toast if desired.See More

Traditional Welsh Christmas Recipes: Traditional Wassail <br /><br />Just as we drink mulled wine and punch at Christmas and New Year parties nowadays, a Welsh Christmas at the turn of the century involved drinking from the wassail bowl.<br /><br />These bowls were often elaborate, ornate and many-handled. The bowl was filled with fruit, sugar, spices and topped up with warm beer. As it was passed around, the drinkers would make a wish for a successful year's farming and a bumper crop at harvest time.<br /><br />Ingredients<br /><br />4 small apples<br />1 cup unrefined cane sugar<br />1 medium orange<br />13 whole cloves<br />2 quarts hard apple cider<br />1/2 cup brandy<br />1 tbsp powdered ginger<br />1 tsp grated nutmeg<br />6 allspice berries<br />2 cinnamon sticks<br />6 large eggs (separated)<br /> toast (optional, to serve with)<br /><br />Instructions<br /><br />Preheat the oven to 350 degrees Fahrenheit.<br /><br />Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar. Place the apples in the baking sheet. Stud an orange with thirteen cloves and place it in the baking sheet. Bake the apples and orange together for forty minutes.<br /><br />While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.<br /><br />Cut a small square of the butter muslin and place allspice and cinnamon into the square; tie with 100% cotton cooking twine and float this sachet of spices in the wassail as it warms.<br />Beat egg yolks until light in colour and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring one-half cup wassail into the eggs. Remove the spice sachet from the wassail and pour in eggs. Transfer to a punch bowl. Float baked apples and oranges in the wassail and serve by the mug, topping each much with a small slice of toast if desired.

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Wednesday, December 11, 2013

Traditional Welsh Christmas Recipes: Taffy - a Christmas Eve custom

 

Traditional Welsh Christmas Recipes: Taffy - a Christmas Eve custom
This was a popular Christmas treat in Wales at the turn of the last century.
Got a sweet tooth? Why not re-live an old Welsh custom this Christmas? Taffy-making....
This is how families whiled away the dark hours of Christmas Eve's night, leading up to the Plygain service. Toffee was boiled in pans on open fires and - this is a nice twist - dollops were dropped into icy cold water.
The taffy curled into all sorts of shapes - like letters. This was a way of divining the initials of the younger, unmarried family members' future loves.
Ingredients:
1 lb of powdered loaf sugar
1 teacupful of water
¼ lb of butter
6 drops of essence of lemon
Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon.
Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish.
Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with ½oz. of powdered ginger. It is made in the same manner as toffee.
Time: 18 to 35 minutes.
Sufficient to make 1lb of toffee.
Credit to BBCSee More

Traditional Welsh Christmas Recipes: Taffy - a Christmas Eve custom <br /><br />This was a popular Christmas treat in Wales at the turn of the last century. <br /><br />Got a sweet tooth? Why not re-live an old Welsh custom this Christmas? Taffy-making.<br /><br />This is how families whiled away the dark hours of Christmas Eve's night, leading up to the Plygain service. Toffee was boiled in pans on open fires and - this is a nice twist - dollops were dropped into icy cold water.<br /><br />The taffy curled into all sorts of shapes - like letters. This was a way of divining the initials of the younger, unmarried family members' future loves. <br /><br />Ingredients:<br /><br />1 lb of powdered loaf sugar<br />1 teacupful of water<br />¼ lb of butter<br />6 drops of essence of lemon<br /><br />Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon.<br /><br />Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish.<br /><br />Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with ½oz. of powdered ginger. It is made in the same manner as toffee.<br /><br />Time: 18 to 35 minutes.<br /><br />Sufficient to make 1lb of toffee. <br /><br />Credit to BBC

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