Christmas past and present Sixteenth-century sausages and powdered goose. Well, what else did you expect?
Buzz up!
Digg it
Heston Blumenthal The Observer, Sunday 14 December 2008 Article history Butter beer
This is a curious oddity from history that conjures up images of buxom wenches with steaming tankards of beer for thirsty travellers. When we first tried to recreate it, we didn't have much success, but eventually we found a great old recipe and adapted it to make it our own delicious version.
SERVES 6-10
2 cans Old Speckled Hen ale
¾ tsp ground ginger
½ tsp ground cloves
¾ tsp ground nutmeg
120g caster sugar
5 egg yolks
20g unsalted butter
Pour the ale into a saucepan and stir in the ground ginger, cloves and nutmeg. Gently heat this mixture until it is warm (to approximately 52ºC if you have a thermometer).
In the meantime, using a hand-held blender, blitz the egg yolks and sugar in a bowl until light and creamy.
Once the spiced ale is warm, add the egg yolk and sugar mixture and return to the heat, stirring constantly, until the liquid starts to thicken slightly (no hotter than 78ºC). Be careful not to let the saucepan get too hot or the eggs will scramble. Maintain this temperature for 2 minutes.
After 2 minutes, remove the pan from the heat and whisk in the butter until it melts. Then froth the mixture with a small cappuccino whisk until it looks like frothy, milky tea. Pour into small glasses, mini tankards or espresso cups and serve immediately.
Not bad but I like Mead , Wassel and honey Beer
