Baa Baa Booze Sheep
Nov. 16th, 2016 11:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Lambswool.
In his 1648 poem "Twelfth Night: Or, King and Queen," poet Robert Herrick (Of "gather ye rosebuds while ye may" fame) does indeed stop off for a cup of Lambswool:
2 apples, about 3/4 lb (I used a soft baking apple that was Jefferson's favorite at Monticello; it seemed appropriate)
1/2 liter brown ale (I used Newcastle)
1 1/2 cinnamon sticks
2 whole cloves
1/4 tsp nutmeg
1/2 tsp ginger
Heat the oven to 350. Core the apples, place them in a roasting pan, and bake for about 40 minutes until very soft. Set aside until cool enough to handle but still warm.
In a saucepan over medium-low heat, gently warm the ale. Add the spices. Cut the apples in half and scoop the flesh into a bowl; discard the skins, cores, and seeds. Mash the apples until mostly smooth. Add them into the spiced ale and whisk to combine. Keep this at a bare simmer for 15-20 minutes to infuse the spices. Right before serving, whisk vigorously to create a froth. Serve in heatproof glasses.
What worked: It was okay. It grew on me as I drank it. The froth does look like lamb's wool I guess.
What didn't: It was a fair amount of time and work for "okay".
Will I make it again? No.
In his 1648 poem "Twelfth Night: Or, King and Queen," poet Robert Herrick (Of "gather ye rosebuds while ye may" fame) does indeed stop off for a cup of Lambswool:
Next crown a bowl full
With gentle lamb's wool:
Add sugar, nutmeg, and ginger,
With store of ale too;
And thus ye must do
To make the wassail a swinger.
2 apples, about 3/4 lb (I used a soft baking apple that was Jefferson's favorite at Monticello; it seemed appropriate)
1/2 liter brown ale (I used Newcastle)
1 1/2 cinnamon sticks
2 whole cloves
1/4 tsp nutmeg
1/2 tsp ginger
Heat the oven to 350. Core the apples, place them in a roasting pan, and bake for about 40 minutes until very soft. Set aside until cool enough to handle but still warm.
In a saucepan over medium-low heat, gently warm the ale. Add the spices. Cut the apples in half and scoop the flesh into a bowl; discard the skins, cores, and seeds. Mash the apples until mostly smooth. Add them into the spiced ale and whisk to combine. Keep this at a bare simmer for 15-20 minutes to infuse the spices. Right before serving, whisk vigorously to create a froth. Serve in heatproof glasses.
What worked: It was okay. It grew on me as I drank it. The froth does look like lamb's wool I guess.
What didn't: It was a fair amount of time and work for "okay".
Will I make it again? No.
