4 cups apple juice
2 cups brewed black tea
2 tablespoons sugar
1 lemon, peeled and juiced (reserve peel)
1 orange, peeled and juiced (reserve peel)
2 tablespoons Bisschopswijn Mulling Spices
In a saucepan slowly heat the apple juice and tea. Peel the lemon and orange (no pith), reserve the peel and juice the lemon and orange. Place the juices, the reserved peels, the sugar and spices into the pan with the apple juice and tea and continue to heat. Do not boil. Taste to adjust the sugar and spices. Strain the heated mixture through a sieve and serve.
1 cup water
6 cups whole milk
2 heaping tablespoons of Ceylon or English Breakfast tea leaves
Sugar or honey
1 cardamon pod split open
1-2 tablespoons of Bisschopswijn Mulling Spices
In a 2 quart saucepan add the spices to 1 cup of water. Bring to a boil, remove from heat and let steep for 5-20 minutes, depending on how strong a spice flavor you want. Add 6 cups of whole milk to the water and spices. Bring the milk and spice mixture to a boil and remove from heat. Add the tea leaves to the milk mixture and let steep for 5-10 minutes. You may reheat to a simmer if desired. Add the desired amount of sugar or honey and stir to dissolve. Strain into a mugs or a tea pot and serve.
1/3 cup sugar
3 tablespoons maple syrup
1 tablespoon Bisschopswijn Mulling Spices
1/8 teaspoon nutmeg
1 cup heavy cream
½ cup milk
1 cup pumpkin puree
2 large eggs
Adjust oven rack to middle position and heat oven to 325 degrees.
Stir sugar and 1 tablespoon water in a small heavy bottom saucepan. Place over low heat, continuing to stir until sugar has dissolved. Increase heat to medium, stirring until mixture comes to a simmer. Once the mixture simmers, stop stirring and continue to simmer until mixture is light caramel colored, about 5 minutes. Remove from heat, stir in maple syrup and 1 ½ teaspoons water.
Lightly brush entire insides of six, 6 ounce ramekins with the warm caramel mixture.
Meanwhile, toast the Bisschopswijn Mulling Spices on a pie plate or cookie sheet in oven until fragrant, about 10 minutes. Add toasted spices and nutmeg to cream, Milk and pumpkin in a medium saucepan. Bring to a boil, remove from heat and let steep for about 1 hour. Strain spices from the mixture.
Whisk eggs in a medium bowl and then whisk in cooled pumpkin mixture.
Divide the pumpkin mixture evenly between the six ramekins. Place the ramekins in a 13 x 9 inch pan, set the pan in the oven and then pour boiling water in the pan until the water is halfway up the ramekins. Cover with foil and bake until just set, about 16-18 minutes. Remove the cups from pan, cool to room temperature, cover and refrigerate until ready to serve. Can be refrigerated up to 3 days.
When ready to serve turn each crème caramel onto a dessert plate. Garnish with crushed peanut brittle or a maple flavored granola.
10 pounds fresh small beets, washed with stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup Bisschopswijn Mulling Spices
Place beets in a large stockpot with water to cover. Bring to a boil and cook until tender, about 15 minutes. If the beets are large cup them in half or quarters. Remove beets from water, reserve some of the water used to boil the beets.
Sterilize canning jars and lids by boiling in water for 10 minutes.
Fill each jar with beets and add a healthy pinch of Bisschopswijn Mulling Spices to each jar.
In a large saucepan, combine the sugar, two cups of the beet water, vinegar and pickling salt. Bring to a boil. Pour the hot brine over the beets in the jars and seal lids.
Bring a large stockpot and fill half way with water to a boil. Carefully lower the jars into the pot. Leave 1-2 inches of space between the jars. Jars need to be covered with at least one inch of boiling water. Bring water back to a boil, cover the pot and process for 10 minutes. Remove jars from water and let cool on a dry towel. Store in a dark cool place.
4 pounds of cooking apples (Granny Smith or another variety)
1 cup apple cider vinegar
2 cups water
4 cups white sugar
3 teaspoons ground Bisschopswijn Mulling Spices
Grated rind and juice of one lemon
You will need 3-4 pint size canning jars and a food mill or a cone shaped colanders with wooden pestle.
Cut apples into quarters without peeling or coring. Put apples in to a large pot with the vinegar and water. Cover and bring to a boil, reduce heat to simmer and cook until apples are soft, about 20 minutes. Remove from heat.
Ladle apple mixture into a food mill or cone shaped sieve. Force the pulp into a large bowl. Measure the puree. For each cup of puree add ½ cup sugar. Stir in sugar to dissolve. Add a dash of salt, Bisschopswijn mulling spices, lemon rind and juice. Taste seasonings and adjust as desired.
Place mixture into a large heavy bottomed pot and cook over medium low heat stirring constantly to prevent burning. Scrape the bottom of the pan while stirring so no crust if forming on the bottom of the pan. Cook until thick and smooth. This will take 1-2 hours! You can cook at a lower temperature, stirring occasionally, but this will take much longer as stirring encourages evaporation. The wider the pan the better, as there is more surface for evaporation. You can also cook in a microwave, medium heat setting, for 30 minutes, stirring occasionally.
Sterilize your jars for canning. Fill jars and can following proper canning procedures.
You can store the apple butter up to two weeks in refrigeration if you do not want to preserve by canning.