Syllabub

This is a very old frothy English drink.
The original version
was made from warm milk, freshly milked from the cow and then mixed
with ale, cider or wine.

2/3 cup sweet, white wine
1 tablespoon Bristol cream sherry
2 tablespoons brandy
1 fresh, juicy lemon or orange
2 tablespoons superfine sugar
8 ounces heavy cream

Place wine, sherry and brandy in a large stainless steel bowl.
Carefully peel the zest part of the rind only from the lemon or
orange, add half the zest and all the juice to the liquid, and put
the other half of the zest aside, wrapped in foil.
Leave overnight
so that the oils from the zest mingle with the liquid.

The following day remove the zest and discard.
Stir the sugar
into the liquid until it dissolves.
In another bowl, whip the cream
(straight from the refrigerator) until stiff; fold into the liquid.
Spoon the whole concoction into wine glasses.
Let stand in the
refrigerator for 2 hours, then top each glass with very thin shreds
of lemon or orange peel that you have reserved.

Tea

Use a proper china pot.
Warm the pot.
Using fresh water, pour
onto China, Indian or Ceylon (Sri Lanka) tea leaves.
Use one
teaspoon of tea leaves per person and one teaspoon for the pot.
Leave the tea to brew for 5 minutes (no longer), then serve with
milk or lemon.
Filter off the leaves when pouring by using a tea
strainer.

Whiskey Cream Pie

4 tablespoons butter
1 tablespoon maple syrup
1/2 pound graham crackers, finely crushed
8 ounces heavy cream
1 large egg (at room temperature)
1/3 cup runny honey
2 tablespoons Scotch whiskey
3 tablespoons peeled, sliced almonds

In a medium-size heavy saucepan, melt butter over low heat;
remove from heat, then add maple syrup and crumbs.
Mix well with a
wooden spoon.
Press mixture into a 10-inch glass flan dish, making
sure you press well into the corners and the crust is evenly
dispersed.
Set in the freezer compartment for a few minutes while
making the filling.

In a large mixing bowl, whisk the cream until stiff.
Thoroughly
wash and dry the beaters.
Separate the white of the egg from the
yolk and place the white in a small bowl.
Whisk the white until
soft peaks form and you can tip the bowl upside down without the
white falling out.
Stir whiskey and honey into the cream with a
metal spoon.
Fold in the egg white and pour the mixture over the
chilled graham cracker crust.
Spread almonds on a baking sheet and
place under the broiler for a few minutes, turning to brown them.
When they are cool, sprinkle them over the pie and refrigerate for
at least 1 hour.

Whiskey Fog

2 cups chilled whipping cream
2 tablespoons granulated sugar
2 tablespoon Irish or Scotch whiskey
1/2 teaspoon vanilla extract
3/4 cup coarsely crushed crisp macaroons

Beat whipping cream, sugar, whiskey and vanilla extract in
chilled bowl until stiff.
Fold in macaroons.
Spoon into dessert
dishes.
Sprinkle with additional crushed macaroons if desired.

Yields 8 servings.

Bread and Butter Pudding

Butter for greasing
5 slices white bread, crusts removed,
thinly spread with butter
1/2 cup raisins
2 pieces lemon rind
2 tablespoons granulated sugar
3 medium eggs (at room temperature)
2 cups milk
1 tablespoon brown sugar
8 ounces heavy cream, lightly whipped

Thoroughly grease a 6-cup round ovenproof soufflé
dish.
Lay a slice of buttered bread, butter side up, in the base of
the dish, sprinkle on a few of the raisins, and repeat until bread
and raisins are used up, reserving enough raisins to sprinkle on
the top.
Slide the 2 pieces of lemon rind down into the dish on
opposite sides from each other.
Place the white sugar in a mixing
bowl, break in the eggs, and beat for 1 minute with a balloon whisk
or electric hand mixer.
Add milk and mix well.
Pour over the bread
and push the bread down so that it gets soaked, then sprinkle the
brown sugar on top.

Preheat the oven to 425 degrees F and after 5 minutes of
preheating, place the pudding in.
Bake for 30 minutes until the
dessert has risen well and the top is crusty and golden brown.

Serve immediately with whipped cream.

White Tiger’s Milk

This is an old favorite from England.

1 wineglass applejack
1 wineglass peach brandy
1/2 teaspoon aromatic tincture
1 egg white, beaten stiff
1 quart fresh milk

Pour all of the liqueurs into the milk.
Fold in the egg, sweeten
to taste, and serve cold with nutmeg on top.