Waissal Food

WASSAIL

Steps:

• 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.

WASSAIL

Steps:

• Preheat the oven to 350 degrees F.
• Spoon the sugar into the center of each apple, then place in a 9-inch square baking dish with 1 cup water. Bake until the apples are very tender, 1 hour to 1 hour 30 minutes.
• Meanwhile, add the hard cider, pale ale, apple cider and Madeira to a large pot and bring to a gentle simmer over medium heat. Put the cloves, allspice, cinnamon sticks, orange zest and lemon zest in a piece of cheesecloth and tie it closed. Add to the pot along with the ginger and nutmeg. Reduce the heat to low and steep the mixture until the liquid is well spiced and fragrant, about 1 hour.
• Add the cooked apples and any of their juices to the pot and stir to combine. Remove the cheesecloth. Serve warm in individual mugs with an orange wedge and cinnamon stick.

WASSAIL

Steps:

• In a medium pot set over medium heat, add the apple cider, orange juice, lemon juice, ginger, nutmeg, cloves and cinnamon sticks. Bring to a simmer and cook for 20 minutes.
• Ladle the wassail into mugs spiked with brandy or cognac, and garnish with spices and apple slices or orange wheels.

HOT WASSAIL

Steps:

• Combine ingredients and bring to a boil. Serve hot.

WASSAIL

Steps:

• Heat oven to 350 degrees. Place apples in a 9-by-9-inch glass baking dish. Spoon light and dark brown sugar into center of each apple, dividing sugar evenly among them. Pour 1 cup water into bottom of dish and bake until tender, about 1 hour.
• Meanwhile, pour Madeira, ale and English and apple ciders into a large slow cooker or heavy pot. Place cloves, allspice, cinnamon and orange peel into cheesecloth, tie shut with kitchen twine and add to slow cooker or pot along with ginger and nutmeg. Set slow cooker to medium, or place pot over low heat. Gently simmer for about 1 hour, while apples bake, or longer if desired.
• Add liquid from the baking dish and stir to combine. Using tongs, transfer apples into slow cooker or pot to garnish. Reduce heat. Ladle hot wassail into heatproof cups to serve.

WASSAIL BOWL

Steps:

• Combine liquids in coffee percolator.
• Place sugar and spices in brew basket.
• Perk as you would coffee.
• Serve hot.

GRANDMA'S WASSAIL

Steps:

• Mix apple cider, orange juice, lemon juice, pineapple juice, and sugar together in a large pot over medium-low heat.
• Place cloves and cinnamon in a tea ball; add ball to the apple cider mixture. Simmer mixture until warmed through, about 15 minutes. Serve from pot with large ladle.