Tuesday, December 22, 2015

Wassail, Wassail, All Over the Town

by Maggie Sefton

I don't know about you folks, but I'm still running around, shopping for gifts, making
Gingersnap cookies, and tonight I made my final batch----2 pans---of Maggie's Chocolate Mint Fudge.  This fudge I'm taking with me to daughter Serena and son-in-law Jeff's home in Houston, Texas to share with relatives and in-laws.    Daughter Maria will be joining us as we celebrate Christmas in a warmer clime.  No snow in Houston, but that's okay with me.  We've had a very nice 6-8" of snow last week in Northern Colorado which is still covering the lawns.  So, I've been enjoying a White Christmas season for over a week now.  :)  

I thought I'd give you all another old favorite recipe of mine for the holidays.  I call it Burt's Wassail, which is a hot mulled spiced red wine.  Give it a try.  And----I wish you all a Happy and Joyous Holiday Season.

 For many years, our family held an Open House in our home every December during the Christmas Holiday Season.  Hot Mulled Wine was always a favorite.  Here's the recipe for the Wassail Bowl which I included in the sixth Kelly Flynn Knitting Mystery, FLEECE NAVIDAD.  In the book I let Burt take ownership.  J   

BURT’S  WASSAIL  (Hot Mulled Wine)

6 cups of Burgundy or Claret
1 cup dry sherry
Peel of two oranges and two lemons
6 inches stick cinnamon (broken into one-inch pieces)
2 whole nutmegs, crushed
10 whole cloves
2 Tablespoons white sugar

Mix all ingredients in a saucepan or pot and simmer gently from 5 to 10 minutes.  Do not boil.  Strain to remove the spices and serve hot in a punchbowl or serving bowl with ladle. 

Enjoy---and make sure you have a “designated driver” for the evening.

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