"Here we Come a Wassailing..." with Wassail

Have you ever had wassail? I grew up with the smell of my mom's recipe for this holiday drink wafting through the house as Christmas approached and the weather turned colder. A warm mug full of spicy cranberry and apple goodness epitomized the meaning of "comfort and joy." 

In other words, this beverage is perfect for Christmas 2020. 

The word “wassail” comes from the late-21st century English toast “was-hail,” which means “be in good health.” To go wassailing was singing carols from door to door in hopes of a warm beverage and treats. The drink itself was a warm spiced ale or wine garnished with roasted apples.

Mom’s wassail recipe is very simple. Just wrap the whole spices into a cheesecloth pouch and pop it into a pot full of apple cider and cranberry juice. Add a little brown sugar depending on the sweetness of the juices. Mom never spiked hers, but I’ve found adding a bit of brandy to be very tasty. Leftovers can be stored in the refrigerator. Then, when the wassail craving strikes, just fill up a mug and warm it in the microwave.

Cheers to you and joyous wishes during this unique holiday season! 

Yield: 10 to 12

Author: Linda Ditch

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Wassail

A warm mug full of spicy cranberry and apple goodness epitomized the meaning of "comfort and joy."

Ingredients

• 2 quarts apple cider (or apple juice)
• 1 1/2 quarts cranberry juice
• 8 to 10 whole allspice
• 10 whole cinnamon sticks
• 20 to 25 whole cloves
• 1/2 to 1 cup brandy (optional)

Instructions

1. Cut a piece of cheesecloth and place the whole spices in the center. Pull up the edges to make a pouch and tie with butcher’s twine.
2. Pour the cider and juice into a large pot or slow cooker. Add the spice pouch. Bring to a boil and simmer for 30 minutes. (Or heat in the slow cooker on low for 4 to 5 hours.) Before serving, taste for sweetness and add 1/2 cup brown sugar if necessary. Also, add the brandy for a more adult beverage.

Created using The Recipes Generator

Covid Crumble

While watching TV last night, I was struck by how living during a pandemic has become part of our “normal” life now. People in commercials are wearing masks, washing their hands, and social distancing. The new season of the most popular shows is starting (Yay, the Chicago 3 are back!) and they all address living in COVID times. 

How has the virus changed your life? I had a freezer stuffed with bags of fruit bought because I was afraid I wouldn’t be able to find fresh. Since that fear didn’t come to pass, I needed to find a way to use those bags of cherries, blueberries, and peaches.

Introducing Covid Crumble. This simple dessert (or breakfast!) can be made with just about any fruit, frozen or fresh. It was inspired by a recipe I found for Rhubarb Crisp in Martha’s Vineyard: Isle of Dreams by Susan Branch.

 

One of the greatest joys in life is finding an author who speaks to your heart. Susan Branch does that for me. I remember when her first book Heart of the Home hit the bestseller lists in the 1980s. Honestly, her style didn’t fit mine, so I didn’t pay it a lot of attention. However, a couple of years ago, I picked up a copy of Martha’s Vineyard, which is one of three autobiographical books she created from the diaries she kept throughout her life, and I was completely inspired by her words and drawings. 

👈 I love how she hand letters each word and her illustrations are beautiful. 

Now I’ve read all three autobiographies and am working my way through her cookbooks. Each brought me comfort during this unique time in history.

Pure joy! You can check out her blog here. 

Thanks to Susan, I now keep my own diary in a pretty notebook, with my thoughts and inspiration from others written with colorful Paper Mate Flair felt-tip pens, which don’t bleed through the paper. 

I posted the recipe for my popular Breakfast Crumble a few years ago.  This one caught my attention because it uses almond flour instead of plain flour. It also has instant tapioca as a thickener, which is an old-school trick my grandmother utilized. I often use this method when making pies. 

So far, I’ve made Covid Crumble using apples, blueberries, peaches and cherries. Each tasted great, especially topped with a little vanilla ice cream, whipped cream, or even a splash of milk (my dad’s favorite trick.)

Yield: 4 to 6

Author: Linda Ditch

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Covid Crumble

Adapted from a recipe found in Martha's Vineyard: Isle of Dreams by Susan Branch, this dessert (or breakfast!) makes use of those bags of frozen fruit stored in the freezer. Fresh fruit also works well.

Ingredients

• 6 cups fruit of choice, frozen or fresh
• 1/2 cup sugar
• 1/4 cup instant tapioca
• Pinch of salt
• For topping:
• 1/2 cup almond flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup chopped nuts of choice
• 4 tablespoons unsalted butter, softened

Instructions

1. In a large bowl, mix together the fruit, sugar, tapioca and salt. (You don’t have to thaw frozen fruit first.) Set aside.
2. Preheat the oven to 375 degrees F. Spray a baking dish or individual ramekins with non-stick spray and place on a foil-lined tray. Set aside.
3. In a medium bowl, add all of the topping ingredients except for the butter. Stir to combine. Add the butter and, using your fingers, work it into the dry ingredients until it’s combined and crumbly.
4. Pour the fruit into the baking dish, and then top with the topping mixture. Bake for 30 to 40 minutes, or until the top is golden brown and the fruit is hot and bubbly.
5. Serve warm topped with ice cream, whipped cream, or a splash of milk.

Notes:

You don't need to thaw the frozen fruit before using.

Created using The Recipes Generator

Wassail for a #SundaySupper Holiday Party!

“Here we come a wassailing…!”

When I found out drinks and appetizers were on today's #SundaySupper menu, I immediately thought of my mom’s Wassail recipe. I grew up with the smell of it wafting through the house as Christmas approached and the weather turned colder. Then, after the sad events in Connecticut last Friday, it became clear that a warm, comforting drink and a little holiday cheer is what we all need about now.

Those of you who read this blog on a regular basis know I am also a preschool teacher. What happened to those children and teachers hit me quite hard. I can just imagine the reaction my students would have to such a terrible, traumatic event. However, it is comforting to be able to share this family recipe with you, and to teach about its history.

The word “wassail” comes from the late-21st century English toast “was-hail,” which means “be in good health.” To go wassailing was singing carols from door to door in hopes of a warm beverage and treats. The drink itself was a warm spiced ale or wine garnished with roasted apples.

Mom’s wassail recipe is very simple. Just wrap the whole spices into a cheesecloth pouch and pop it into a pot full of apple cider and cranberry juice. (If you can’t find apple cider, just use apple juice.) You may need to add a little brown sugar depending on the sweetness of the juices. For a party, warm the wassail in a slow cooker and float a few apple rings and cinnamon sticks on the top.

Mom never spiked hers, but I’ve found a bit of brandy dresses up this holiday drink. Not only is this a festive beverage, but it also helps you cope with the viruses and colds that float around this time of year. Leftovers can be stored in the refrigerator. Then, when the wassail craving strikes, just fill up a mug and warm it in the microwave.

Enjoy a mug of wassail, and cheers to you this Christmas and throughout the holiday season!

Wassail

2 quarts apple cider (or apple juice)

1 1/2 quarts cranberry juice
8 to 10 whole allspice
10 whole cinnamon sticks
20 to 25 whole cloves
1/2 to 1 cup brandy (optional)

Cut a piece of cheesecloth and place the whole spices in the center. Pull up the edges to make a pouch and tie with butcher’s twine.

Pour the cider and juice into a large pot or slow cooker. Add the spice pouch. Bring to a boil and simmer for 30 minutes. (Or heat in the slow cooker on low for 4 to 5 hours.) Before serving, taste for sweetness and add 1/2 cup brown sugar if necessary. Also, add the brandy for a more adult beverage.

Check out the party creations from my fellow #SundaySupper bloggers, but please be aware that some of the participants decided to postpone their blog posts because of last Friday. Plus, there will not be a #SundaySupper chat this week. However, visit their blogs anyway. They are full of lovely recipes.

Holiday Cocktails

• Glühwein from Magnolia Days
• Cookies-n-Cream Cocktails from The Urban Mrs
• Cranberry Fizz from Dinners, Dishes and Desserts
• Rosemary Orange Punsch from Galactopdx
• Candy Cane Martini from Hezzi-D’s Books and Cooks
• Raspberry Hot Chocolate from Momma’s Meals
• Chocolate Peppermint Eggnog from The Daily Dish Recipes
• Jamaican Sorrel from The Lovely Pantry
• Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
• Homemade Eggnog from Flour on my Face
• Moroccan Mint Tea from MarocMama
• Cherry Bomb from Noshing with the Nolands
• Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
• Pomegranate Cosmo from Supper For A Steal
• Poinsettia Mimosas from Big Bear’s Wife
• Mulled Wine: Spiked and Steamy from Daddy Knows Less
• Poinsettia Cocktails from The Catholic Foodie
• The Red Carpet Diva from Cooking Underwriter

Holiday Appetizers or Hors d’oeuvres

• Cheese Ball Wreath from The Meltaways
• Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
• Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
• Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
• Drunk Moose Meatballs from The Foodie Army Wife
• Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
• Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
• Potato Leek Soup from What Smells So Good
• Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
• 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
• Bacon Peanut Caramel Corn from Gotta Get Baked
• Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
• Mushroom Strudel from Vintage Kitchen
• Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
• Herbed Holiday Party Mix from Curious Cuisiniere
• Old fashioned Swedish Meatballs from I Run For Wine
• Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
• Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
• Salsa Baked Cheese from Home Cooking Memories
• Cookie Dough Dip from The Cookie-A-Day Challenge
• Parmesan Onion Rounds from Kudos Kitchen by Renee
• Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
• Hot Spinach Parmesan Dip from Comfy Cuisine
• Indian Spiced Tuna Balls from Soni’s Food
• Onion marmalade with Bacon from Ruffles and Truffles
• Sweet Potato Dip from Mama’s Blissful Bites
• Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
• Baked Jalapeno Popper Ranch Dip from Weekend Gourmet
• Baked Brie from Family Foodie
• Hoistin Asisan Meatballs from Damn Delicious

Cranberry Orange Walnut Bread

This year, it's hard to say goodbye to Christmas. Yes, the decorations are all packed away. I’m no longer listening to seasonal music or watching those heart-warming movies that often bring a tear and a smile. But in my heart, I just can’t let go.

So I made Cranberry Orange Walnut bread. I’ve made it every Christmas for—well, so many years I can’t remember how many. I got the recipe from a Woman’s Day magazine I saw in a doctor’s waiting room and quickly copied it since I don’t like to rip things out of other people’s magazines. The recipe is actually called Cranberry Cake Wreath, and the photo showed this yummy treat made in a bundt pan and decorated with an icing glaze to look like a snowy Christmas wreath.

However, the texture and taste of this “cake” are more like a quick bread or muffin. Instead of icing the top, I just cover it in a snowy shower of confectioner’s sugar. It is my favorite breakfast treat—toasted with a smear of butter. Yum.

Maybe Christmas doesn’t have to end yet after all. Now, where are my Mannheim Steamroller CDs…?