Thursday, December 23, 2010

Victorian Christmas Recipes

Christmas Coffee
1 square chocolate
1/4 cup sugar
Dash of salt
2 cups boiling water
1 cup milk & cream, mixed
1 teaspoon vanilla extract
2 cups hot coffee

Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer.

Sugar Plums
4 pounds dried mixed figs, dates and raisins
1/2 lb crystallized ginger
2 lbs walnuts
2 large grated orange rinds
3 tbsp brandy
1 cup granulated white sugar

Finely chop up the dried fruit, orange rinds, ginger and walnuts. By hand, but if you prefer, you can use a food processor. Add the brandy and mix. For into balls (1" diameter), then roll each one in the sugar until it is completely coated. Store in a cookie tin for two to three days before eating, to allow the flavors to thoroughly soak in. They can then be eaten and/or used to fill your cornucopia.

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