1 bottle (.750 ml) tawny port
1 bottle (.750 ml) Madeira
1 bottle (.750 ml) medium dry sherry
1/2 bottle (.750 ml) dry red wine
¼ cup Bisschopswijn Mulling Spices
15 cardamom seeds
1/2 pounds lump sugar
1/2 cup brandy
1 cup raisins
1 cup blanched almonds
Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve hot in mugs, garnished with the almonds and raisins. Make about 10 servings.
There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably a full bodied dry red, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.
Cran-raspberry juice or any dark red juice blend
Bosc pears or any firm flesh pear
Bisschopswijn Mulling Spices
Mix 4 parts juice to 1 part port wine in a large stock pot. Add ½ cup sugar for every ½ gallon liquid. Stir to dissolve sugar. Place 1 tablespoon Bisschopswijn spices per half gallon liquid in a muslin steeping bag or large tea ball. Peel and core pears. You can leave the pears whole and core from the bottom, leaving the stem attached or cut the pears in half and core. Bring juice mixture to a simmer. Place pears and Bisschopswijn bag in the juice. Weight down the pears to completely submerge by placing a plate or two on top of the pears. Simmer until pears take on color and start to soften. You can chill the pears in the mixture overnight for more color. Remove pears from the poaching liquid. Serve with raspberry puree, whipped cream or crème anglaise.
3 egg yolks
1/3 cup sugar
1 cup heavy cream
1/3 cup milk
¼ cup brandy
pinch of salt
Beat egg and sugar until well blended. Bring cream and milk to a boil. Remove from heat. Add ½ cup of hot cream into eggs, whisking constantly. Mix the egg mixture into cream mixture. Over medium heat whisk until mixture thickens. Remove from heat. Add brandy and salt. Strain. Cool quickly over ice water. Chill.
This is mostly an extract-based recipe, though there is a short mash/rest with the pumpkin and malt. Use this recipe as-is or as a basis for experimentation.
Yield: 5 gallons of beer with an (approximate) alcohol by volume of 6 to 8% (depending on mash efficiency, use of brown sugar/molasses, amount of pumpkin, etc.).
6-10 pounds of pumpkin, roasted, do not use canned pumpkin
1 pound of Vienna malt, 4L
½ pound crystal malt, 40L
½ pound malted wheat
6 pounds light or amber malt extract
1 cup brown sugar (optional)
½ cup molasses (optional)
1oz Mt. Hood hops (boiling)
½ ounce Hallertauer hops (finishing)
½ teaspoon vanilla
1 teaspoon ground Bisschopswijn Mulling Spices
Wyeast 1056, American Ale, or 1272, American Ale II
Roast the pumpkin in the oven, similar to cooking squash; cut the pumpkin into manageable pieces, remove all the seeds, remove flesh from the skin after roasting. Place skin side down in a shallow baking pan and add a bit of water to the pan. Roast in a 325° oven for about an hour or until soft.
There’s two ways you can incorporate the finished pumpkin: a partial mash-style method or simply a soak with the grains as the water heats. For the soak method, simply add the pumpkin and the grains to your pot of water then put it on the heat to boil. When it boils, remove the pumpkin and grains.
For the partial mash, add the pumpkin and grains to hot water (ideally you want this mash to settle at 150 to 155 degrees Fahrenheit) and let rest for an hour. Sparge the pumpkin wort from the mash, and add to your brew kettle. (Note: if you don’t have sparging equipment, so this removal is simply via a wire strainer.)
Add the malt extract (6 pounds is for dry, you could easily get away with 7 pounds if it’s syrup), optional brown sugar and molasses, Mt. Hood hops and boil for 1 hour. After 45 minutes, add the finishing Hallertauer hops. At the very end of the boil add the vanilla and Bisschopswijn spices. Adding them to the boil any sooner will essentially nullify their flavor and aroma contributions.
Ferment for 1 week, or until primary fermentation settles down, and rack to a secondary for 2 more weeks. The secondary fermentation is not strictly necessary but for clarification and for letting the flavors mellow. You might also add the spices at this stage for a more pronounced presence. Bottle, priming with ¾ cup of corn sugar and drink after a couple of weeks.
About the hops, Mt. Hood is a nice spicy, slightly sweet hop (a variant of Hallertauer) that seems to complement this beer well. For finishing, you don’t have to stick to Hallertauer, play with it a bit. Cascade might be a nice finish, or if you want to reduce the hop bite, omit the finishing hop altogether.
1 quart Everclear
1 gallon apple Juice
1 gallon apple cider
¼ cup Bisschopswijn Mulling Spices
4 cups sugar
Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Mix apple juice, apple cider, sugar, and cinnamon sticks together in a large pan or stock pot. Boil for a few minutes until the spices fully flavor the liquids. Add Everclear. Refrigerate.
¼ teaspoon ground Bisschopswijn Mulling Spices
1 tablespoon sugar
2 tablespoons cream cheese
1 tablespoon dried cranberries
Preheat oven to 375 degrees. Cut the stem out of the apple and hollow out the center, without going through the bottom, until it is about 1 ½ inches wide. In a small bowl stir together the spices and sugar. Set aside half of this mixture. Mix the remaining spices and sugar with the cream cheese and cranberries. Sprinkle some of the spice mixture inside the apple. Fill the apple with the cream cheese mixture. Sprinkle the rest of the spices on top of the apple filling. Place the apple in a small baking dish and bake for 35–40 minutes until the apple is tender enough to pierce with a fork.