Beer makes batters better, meat more tender, and sauces more flavorful.
Sherried English Wassail
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- #5688
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
12 small red apples
3 whole cloves
3 whole allspice
3 cardamom seed, coarsely broken
1 cinnamon stick, broken
2 quarts ale
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 cups sugar
4/5 quart dry sherry
6 eggs, separated
directions
Bake apples at 350 degrees F for 20 minutes. Set aside.
Tie cloves, allspice, cardamom and cinnamon in cheesecloth bag. Place in kettle with 2 cups ale, ginger and nutmeg. Heat slowly 10 minutes; remove spice bag. Add remaining ale, sugar and sherry. Heat slowly 20 minutes. Do not boil. Beat egg whites to firm peaks. Beat yolks and fold in whites. Slowly beat in hot ale mixture until smooth. Carefully pour in punch bowl. Float apples on top. Serve warm in heated mugs or cups.
cook's notes
It was custom in days gone by to make a powerful drink on twelfth night, float raisins on top and set fire to the surface.
added by
Lagniapperfr
nutrition data
160 calories, 1 grams fat, 26 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
This is similar to a delicious Wassail recipe I found in a new-age newsletter some time ago. Only that recipe also called for Irish Whiskey and egg-whites. I thought adding sherry to ale would be ghastly, but it's great - and you don't even taste the alcohol, but it sure packs a wonderful punch!
I used American Beer rather than English Ale, and the results were uninspiring, from the dirty brown eggy foam on top to the thin flat brew on the bottom. Not quite unpalatable but close to it. If it's good, a full-bodied ale will be a key ingredient.
December 14, 2007
It's amazing!! You can substitute a dryish port for some or all of the sherry.