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!
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
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.
Being a city girl who grew up visiting her grandparent’s farm, I got a real kick out of the #FarmFoodTour trips I’ve experienced in the past few years. Thanks to the Kansas Soybean Commission, Kansas Farm Bureau, and Kansas Pork Association, I’ve traveled around our state learning what it takes to be a farmer in the 21st century.
This year, because of the pandemic, I participated in a virtual farm visit with Amanda Welch of Meier Dairy in Palmer, Kansas. (Everyone calls her Mandy, except for her husband.) She and her brother are fifth-generation dairy farmers, milking 626 cows for the wholesale market.
Mandy oversees a 24/7 operation where the cows are milked by robots. Yep, robots! Turns out cows are creatures of habit. Once they learn when and where to go for milking, they will go there every day at the same time. The robot scans each cow’s udder, connects to the teats, gets the milk, and then waits for the next cow to show up.
From 4 a.m. to 6 p.m. each day, Mandy works at training new cows on how the system works, plus makes sure everything is operating smoothly. She is also mom to two boys, 14-year-old Jaxon and 10-year-old Max. Her husband, Kent, works for an area manufacturing company. Her favorite time of day is at 4 a.m. The farm is quiet and peaceful, and she’s the only person around. It’s a time of peace before 6:30 a.m. arrives and she has to get her sons up and off to school.
Mandy told me, “My lifestyle isn't easy. I struggle every single day to find balance. I love what I do but it's both physically and mentally demanding. I hope that by challenging myself every day to keep pushing that I am showing my kids the value in having a strong work ethic.”
Each time I visit with a farmer, I learn:
1. They take great pride in providing food not only for us in Kansas and the U.S., but around the globe.
2. They are a smart bunch considering all of the technology necessary to work in agriculture.
3. No matter the size, pretty much all farms are family farms. Some even support multiple families.
4. Most important, they care a great deal about the land and animals they oversee.
“The biggest misconception about dairy farming, in my opinion, is that the animals are mistreated,” Mandy shared. “The care that goes into making sure that the cows are not only comfortable but as healthy as can be is a dairy farmer's number one concern.”
On past trips, I’ve always looked for a recipe to share, and this time was no exception. Mandy gave me hers for Hashbrown Potato Casserole—though her family calls them Cheesy Taters.
She said, “This is one of our family's favorite recipes! It calls for lots of dairy products which is a huge plus!”
This dish is easy to make and creates a creamy, cheesy, tasty casserole I think could replace mac and cheese. The only change I made to the recipe was adding chipotle chili powder to give it a little kick. It was wonderful!
The next time you grab the milk carton, open a cup of yogurt or slice some cheese, think of Mandy hard at work so you can enjoy what Kansas dairy farmers have to offer.
A creamy, cheesy side dish that can give mac and cheese a run for its money.
Ingredients
2 1-pound packages hashbrowns
1 stick of butter, melted
2 cans cream of chicken soup
2 cups shredded cheddar cheese
2 cartons (8-ounces each) sour cream
1/2 to 1 teaspoon McCormick Chipotle Chile Powder (optional)
Instructions
Preheat oven to 300 degrees F. Mix together the butter, soup, cheese, and sour cream. Stir in the hashbrowns, and then pour the mixture into a 9 x 13-inch baking dish that is coated with non-stick spray.
Bake for 1 1/2 to 2 hours until the center is hot and the edges are brown.
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.
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.)
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
In a large bowl, mix together the fruit, sugar, tapioca and salt. (You don’t have to thaw frozen fruit first.) Set aside.
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.
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.
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.
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.
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…?
