Smokingbishop Recipes
SMOKING BISHOP
''I'll raise your salary, and endeavour to assist your struggling family,'' Scrooge tells Bob Cratchit near the end of A Christmas Carol, ''and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop!'' This recipe, adapted from the book Drinking With Dickens, by Charles Dickens's great-grandson, Cedric, reflects Scrooge's new disposition and largesse perfectly: it's warm and sweet and meant for sharing. (To Cedric Dickens's recipe, I've added some fragrant cardamom pods, because years of drinking glogg have shown me how well they play with orange and wine, but you may omit them). If you're unable to find Seville oranges-marked by a pleasant, pronounced bitterness - substitute five navel oranges, and add the juice of one lemon when you add the port to the pan (do not stud the lemon with cloves or roast the lemon with the oranges).
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Prepare oranges for roasting: wash and dry them well, and stud each fruit equally with cloves. Roast the clove-studded fruits in the oven for an hour, then transfer them to a large glass or ceramic bowl.
- Add the sugar and the red wine (do not add the port yet) to the bowl. Cover the bowl and leave it in a warm spot in the kitchen for at least 12 hours, and up to 24.
- After the citrus-sugar-wine mixture has rested, cut the fruits in half and juice them through a strainer into the wine and sugar mixture. Discard fruits after they have been juiced. Strain the mixture again, this time into a heavy saucepan. Discard solids.
- Add the port, the cinnamon stick, and the cardamom pods to the saucepan, and heat very slowly-until it "smokes" (the vapors rise), hence the name; do not allow it to boil.
- Once the Bishop is as hot as you like, turn off the heat. Remove the cinnamon stick and cardamom pods. Serve in warmed, heatproof glasses, garnished with orange peel.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 34 grams, TransFat 0 grams
SMOKING BISHOP
"...and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!"- A Christmas Carol. Did you ever wonder what he was talking about? This is the recipe he sent in a letter to a friend, so I have kept the ingredients the same. However, I have begun playing around with it, reducing the port and juice, because I find the flavors a bit overwhelming.
Provided by JenPo
Categories Punch Beverage
Time P1DT1h
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Wash the fruit and bake it on a foil lined baking sheet until it becomes pale brown, turning once.
- Heat a large earthenware bowl and add the fruit. Stud each fruit with five cloves.
- Add the sugar and the red wine, and store covered in a warm place for about a day.
- Squeeze the fruit to extract the juice, and strain into a saucepan.
- Add the port and warm thoroughly, but don't boil.
- Serve in heated glasses.
- Note: There are many suggestions for variations in this recipe, including the addition of star anise and cinnamon sticks.
- There was also a suggestion to bring the mix to a boil, simmer for an hour, and add brandy, brown sugar and orange juice.
Nutrition Facts : Calories 217.9, Fat 0.1, Sodium 8.4, Carbohydrate 23.4, Fiber 1.1, Sugar 16.1, Protein 0.7
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- If using organic oranges and lemon, remove any stickers and scrub them clean gently with a brush or rough sponge, then pat dry. If using non-organic citrus, fruit will have a thicker layer of wax on the peel. It is best to remove the wax from the outer peel before proceeding. To do this, combine 1 cup of water with 2 tbsp distilled white vinegar and 1 tbsp lemon juice. Pour the solution into a spray bottle and spray the fruit to coat, or dip the fruit into the solution to cover completely. Let the fruit sit for 10 minutes, then rinse under cool water and scrub gently with a brush or rough sponge till the wax is removed. Pat dry.
- Preheat oven to 300 degrees F. To start, you will need the 5 oranges and 1 of the lemons; reserve the second lemon for later. Make 5 small incisions with a sharp knife into each orange and the lemon. Stick whole cloves into each incision. Place oranges and lemon on a baking sheet.Place the fruit in the oven. Let it roast for about 75 minutes, until the peels begin to lose their bright color and turn paler. Remove fruit from the oven. Replace any cloves that have fallen from their incisions, then place the fruit into the bottom of a large bowl.
- In a small saucepan, combine 1 cup of water with the cinnamon, allspice, mace, and ginger chunks. Whisk together and bring to a boil. Simmer the mixture for a few minutes, stirring frequently, till the liquid is reduced by half. Remove from heat.
- In a larger pan, pour the bottle of red wine (not the port) and heat over medium high till it boils. Reduce heat to a slow simmer, then pour in the sugar and whisk till it dissolves. Let the wine simmer for 10 minutes. Stir in the spiced liquid mixture. Remove from heat.
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