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, abre la ventana número 1
(Ultima ventana 25 diciembre 2016)
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[ Ir a la ventana 25]
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Ventana nº 3
| Here we come a wassailing! Here's a great wassail recipe from http://www.stephaniedray.com/2011/12/23/christmas-recipes-from-tudor-and-stuart-england/ "Christmas lasted a long time in centuries past. The twelve days of Christmas began on December 25 and the season ended with Twelfth Night – the Feast of the Epiphany on January 6. In sixteenth and seventeenth century England there were many traditional rituals, games, and foods associated with the season. One of the oldest traditions for Twelfth Night was wassailing, which has connections to Anglo-Saxon rituals. Wassail was a hot punch of ale mulled with sugar and nutmeg. The addition of little roasted crab apples, which split to reveal a fluffy white interior, turned wassail into “Lamb’s wool.” The word wassail is a contraction of the Middle English wæs hæl, meaning “good health” or “be you healthy.” There were two different traditions of wassailing. One was caroling door to door, bearing a wassail bowl. The households the revelers serenaded were obliged to welcome them in, drink from the bowl, and reward the carolers with little gifts of money. Another tradition was singing to trees in apple orchards in cider-producing regions of England to promote a good harvest for the coming year. Wassail Recipe from Alton Brown from the Food Network: Ingredients 6 small Fuji apples, cored 1 cup brown sugar 1 cup water 72 ounces ale 750 ml Madeira 10 whole cloves 10 whole allspice berries 1 cinnamon stick, 2-inches long 1 teaspoon ground ginger 1 teaspoon ground nutmeg 6 large eggs, separated Preheat the oven to 350 degrees F. Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes. Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil. Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine. Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve." |
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 Advientos PDF DIN-A4 ref. 24810-6265 "Englandcast 2016" |
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