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The Wassail, 1900
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Food & Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
American Express Publishing Corp.
tart apple, cut into 1/2-inch slices
teaspoon lemon juice
cup plus 1 tablespoon brown sugar
quart apple cider
tablespoon grated lemon zest
tablespoon grated orange zest
cinnamon stick, broken in half
cup rum, preferably dark
cup Calvados or other apple brandy
ounces light ale
nutmeg, for garnish
the oven to 300 degrees [F.] Toss the apple slices in the lemon
in a shallow baking pan in a single layer. Sprinkle with 1
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
damom, allspice, cinnamon, and cloves in cheesecloth; add to the cider.
Cover and simmer 20 minutes. Add the rum, Calvados and ale. Return
simmer. Remove from the heat. Discard the spice bag. Pour into
bowl. Garnish with the apples. Sprinkle with nutmeg.
- Melanie Barnard
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