SKILL LEVEL: Master
PREP: 10 minutes
COOKING: 30 minutes
MAKES: About 8 servings
PAIRS WELL WITH: Cider doughnuts, roast pork
SKILL LEVEL: Master
PREP: 10 minutes
COOKING: 30 minutes
MAKES: About 8 servings
PAIRS WELL WITH: Cider doughnuts, roast pork
The Feast of Winter Veil isn’t complete without a tall mug of this warming delight.
4 small apples
1 cup brown sugar
1 tablespoon ground cinnamon
1 medium orange
1 tablespoon whole cloves
Three 12-ounce bottles ale
2 to 3 pints apple cider
1 /2 cup brandy
1 /2 cup maple syrup
1 tablespoon Holiday Spices
2 cinnamon sticks
6 large eggs, separated
1. Preheat the oven to 350 ° F and line a baking sheet with foil or parchment paper.
2. Using a melon baller or a grapefruit spoon, scoop out the core of the apples without breaking all the way through to the bottom, making a little pocket. Combine the sugar and the ground cinnamon, then divide equally among the hollowed apples. Stud the orange with the whole cloves, using a paring knife to poke holes, if needed. Place the filled apples and the orange on the prepared baking sheet, and bake for about 20 to 30 minutes, or until the apples are soft but not falling apart.
3. While the apples bake, combine all remaining ingredients except for the eggs in a large pot and warm over medium heat.
4. In a bowl, beat the egg yolks for about a minute until they turn a very pale yellow. In a separate bowl, whip the whites for several minutes until they form stiff peaks. Gently fold the yolks into the whites. While gently stirring the egg mixture, pour a cup of the hot ale into the bowl to temper the eggs. Pour the ale mixture into a punchbowl, then add in the egg mixture. Float the apples and orange on top. Serve in heat-proof mugs.
COOK’S NOTE: Some apples bake better than others; if your apples fall apart, you can still add them to the ale bowl—it’ll just be a little more like applesauce!