Recipes

Recipes by Mom

Mom's Christmas Drinks

• 2 bottles ale
• 2 tablespoons brandy
• 1 teaspoon brown sugar
• 1 slice lemon peel
• 1 pinch ginger
• 1 pinch nutmeg
• Measuring spoons
• Sauce pan

• 3 bottles ale
• 3 eggs beaten
• 1/2 cup rum
• 1/2 cup brown sugar
• 1/3 teaspoon ginger
• peel of 1/2 lemon
• Measuring spoons
• Sauce pan

• 3 cups claret
• 1 cup port
• 1/2 cup cognac
• peel of one lemon
• 2 pinches cinnamon
• 2 pinches nutmeg
• 6 cloves
• Measuring spoons
• Sauce pan

• 1 orange
• 2 dozen whole cloves
• 1 cup brandy
• 1/2 cup brown sugar
• 1 bottle port
• Measuring spoons
• Sauce pan

Mulled Claret

1817 YARD OF FLANNEL
Heat ale and lemon peel in a sauce pan. Do not boil. Beat the eggs and other ingredients until smooth. Pour egg mixture into ale. Froth gently. Heat, but do not boil. Serve.

1578 GOOD QUEEN BESS MULLED CLARET
Place all ingredients in order into a sauce pan. Heat covered, but do not boil. Serve.

1884 THE BISHOP
Take the orange and stud it all over with the cloves. Dip the orange into the brandy. Roll the orange in brown sugar. Heat the orange over an open flame until the sugar carmelizes. Cut the orange into quarters, put the quarters into a pan with a bottle of port. Gently simmer the port and prepared orange quarters for 20 minutes with the lid on. Add four ounces of brandy. Warm another teaspoon of brandy and gently pour it into the pan. Set fire to the port and brandy for about 2 seconds. Extinguish flame. Serve.

© Copyright 2005, 2006 Richard von Kleist — Von Kleist Communications. All Rights Reserved.