nothavanas: (shortcake)

Smoking Bishop Recipe

This recipe will make enough for about 10 small glasses, double the ingredients to make a large punch bowl to serve around 20 people. It can also be re-corked in the wine bottles once cool and be re-heated and drunk in small batches over a few days.

You can use just oranges (older, bitter varieties) or just a few lemons (making it an Oxford University ‘Bishop’) although this recipe gives the right balance and authentic taste using 6 modern variety oranges and two lemons, which is then sweetened to taste with sugar.

Recipe Ingredients:

  • 6 large oranges

  • 2 large lemons

  • 120g of brown sugar (demerara)

  • 1 bottle (750ml) red wine

  • 1 bottle (750ml) ruby port

  • 8 cloves

  • 3 cinnamon sticks

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground allspice

  • 1/4 tsp ground mace

To serve:

  • 1 or 2 lemons, cut into wedges to serve

  • 1 or 2 oranges, cut into wedges to serve

  • a grating of nutmeg over the top

The day before: bake the large oranges and lemons in the oven on a shallow baking tray (with a lip to contain any leaking juice) on a low heat at 120°C until they are pale brown (after about an hour and a half). If any liquid leaks from the fruit when baking pour this from the tray into the bowl with the fruit and wine. After the fruit has baked in the oven stud the oranges and lemons with one of the cloves pricked into each, place into a large bowl, add the ground ginger, cinnamon, allspice, and mace. Add the sugar and pour in the wine – but not the port or the cinnamon sticks. Stir gently for a few minutes. Cover and leave in a warm place overnight or for 24 hours.

The next day: cut the baked oranges and lemons in half and squeeze all the juice into the spiced wine in the bowl. Do not worry about adding in the pulp and pips, this will be strained through a sieve next. Pour this wine, fruit and spice mix through a sieve into a large saucepan, use the back of a spoon to press out the juice from the pulp in the sieve. Then add the cinnamon sticks. Heat the wine to a high simmer for 5 minutes, then turn down the heat under the saucepan and add the port and heat for 20 minutes very gently (so as not to boil away the alcohol). In the last two minutes turn up the heat to a medium simmer and get the Bishop ‘smoking’ hot with vapors rising.

Following the advice given in 1836, “sweeten it to your taste, and serve it up with the lemon and spice floating in it” – taste the Bishop and add in a little more sugar if it is needed.

When the Bishop is hot through and ‘smoking’ pour into a heat-proof punch bowl or serving jug (including the cinnamon sticks) with fresh cut wedges of lemon and orange, and serve in goblets, or heat-proof glasses, and drink warm – optional, take the advice from Eliza Acton in 1845, either grate a little nutmeg on top of the Bishop in the serving jug or bowl, or as I do, grate it individually on top of the Bishop in the glasses if people request it.

I heated for 20 minutes, then transferred back to the wine/port bottles and stored overnight at room temp. An excellent drink; I described it as mulled sangria.


Nov. 8th, 2012 05:20 pm
nothavanas: (Default)
Cape Fear Punch, Good Eats: Feeling Punchy

750 mL Bulleit Rye Whiskey
750 mL water
0.5 cup demerara sugar (or turbinado, brown, and white sugars mixed)
3 bags green tea, steeped about 4 minutes in sugar water
375 mL Courvoisier cognac
375 mL Myers rum, original dark
zest of 5 small lemons

mix and store in fridge.

mix with 2 bottles champagne and 1 L sparkling water. Ice it.
nothavanas: (Default)
Chai concentrate, after Cedars Restaurant with some tips from <lj user="damianaswan">

27 c H2O (about as much as an 8-quart stockpot will comfortably hold)
9 bags decaf orange pekoe tea
9 bags decaf Market Spice tea
1 tablespoon ground cardamom
2.5 tablespoons whole cloves
2 generous teaspoons fennel seed
a smidgen of ginger

Place teabags in water. Place spices in two small fillable tea bags and place those in water. Bring to a boil and keep somewhere above a simmer but below a properly rolling boil for 20 minutes. This will reduce the volume somewhat. Add 3 cups sugar or sugar-equivalent sweetener.  Turn off the heat, remove the teabags, and squeeze the liquid out with chompers. Transfer to pitchers and store in fridge. Mix about 1:1 or 1:2 with milk. 
Makes 5 quarts, based on the measurements on the sides of the pitchers.


Jun. 19th, 2009 02:12 pm
nothavanas: (Default)
Wines I liked enough to save the empty bottles:

Monkey Bay Sauvignon Blanc, from New Zealand. This was vintage 2006.
-described as "offer[ing] style and assertive fruit flavors, showing a remarkable wine with elegance and a lasting impression."

Red Sky Semillon, from Washington State. Vintage 2005
-no description, but this particular year was fantastic. Semillon is an unusual grape, but very tasty.

Page Cellars Preface Cabernet Sauvignon, 2003. Also a Washington local.
-again no description. A very complicated and dark wine, very excellent.
nothavanas: (Default)
First barbecue of the year was a total success, with burgers and brats and three types of beer, two of which were drinkable. I used a 24 ounce can of Coors Light, about a third of a red onion roughly chopped, half a stick of butter, and a package of Johnsonville Bratwurst.

Also, there were peach lambic floats and ice cream with port as topping.
nothavanas: (Default)
It doesn't get much better than raspberry apple cider that was made 4 days ago.
nothavanas: (Default)
Mmmmmmmmm, Prince of Wales tea. I ran out ages and ages ago, and only just now found some on sale at QFC. Prince of Wales is unique to Twinings, and is a blend of Darjeeling and something else I forgot. It's very mild and comfortable, with no flavorings or anything. You can add milk to it, and it's lovely that way, but I like it best black. It's a lazy morning or quiet afternoon sort of tea.
nothavanas: (Default)
Republic of Tea's Caramel Vanilla Tea is just delicious. It's one of those smooth black teas that are perfect for curling up with a blanket and a heater and relaxing.


nothavanas: (Default)

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