The Wassail Bowl
The Wassail Bowl
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The Wassail, 1900
The Wassail, 1900
Framed Art Print

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Cider Wassail Bowl
Food & Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill, 1996,
American Express Publishing Corp.


Serves 12

1 tart apple, cut into 1/2-inch slices
1 teaspoon lemon juice
1/4 cup plus 1 tablespoon brown sugar
1 tablespoon butter
1 quart apple cider
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
5 cardamom pods
6 allspice berries
1 cinnamon stick, broken in half
6 whole cloves
1/2 cup rum, preferably dark
1/2 cup Calvados or other apple brandy
12 ounces light ale
Grated nutmeg, for garnish

Heat the oven to 300 degrees [F.] Toss the apple slices in the lemon
juice. Arrange in a shallow baking pan in a single layer. Sprinkle with 1
tablespoon of the brown sugar. Dot with the butter. Bake until tender,
about 20 minutes.
In a large saucepan, bring the cider, zests, and remaining 1/4 cup brown
sugar to a boil over high heat, stirring to dissolve the sugar. Tie the car-
damom, allspice, cinnamon, and cloves in cheesecloth; add to the cider.
Cover and simmer 20 minutes. Add the rum, Calvados and ale. Return
to a simmer. Remove from the heat. Discard the spice bag. Pour into
a punch bowl. Garnish with the apples. Sprinkle with nutmeg.
Serve warm.
- Melanie Barnard

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