AUNT ELLY'S NOG
Contributed by Dean Young
6 Eggs, separated (separate cold, then let whites warm to room temp.)
3/4 C. Sugar
1 qt. whole milk (I usually use raw Jersey milk)
1 Tablespoon (yes, that's right) Vanilla (we make our own, yum)
1 pint whipping cream (chill the bowl and beaters)
Beat whites until foamy. Gradually add sugar and beat until whites hold soft, shiny peaks. Scoop out into your largest nog bowl. Whip cream until stiff (the cream, not your arm) and add to the whites in the large bowl. You may whip the cream in the same mixing bowl as the whites without having to wash the bowl first. (I usually add a bit of sugar to the cream, to taste). Beat yolks until thick and lemon colored. Gradually add milk and vanilla (and I add a bit of sugar to this too, to taste - OK, I have a sweet tooth). You may add more milk than the quart if you add some sugarto preserve the sweetness.
Pour into nog bowl and spoon mixture gently together. Add a dusting of Nutmeg and enjoy. A few glugs of rum or brandy make it taste good too.
CORNISH MINE PUNCH
Contributed by Sandy @ Earthlink
1/2 bottle rum
1 large glass brandy (notice how they say LARGE?!!! <g>)
2 lemons
2 lbs sugar
Pour the rum and the brandy together with the strained juice of the lemons into a large jug. Add the sugar and stir thoroughly. Finally pour in two quarts of boiling water. Serve hot.
SPICED CORNISH MEAD - Medhyglynn Kernewek
Contributed by Dave Annear
(All measures are British Imperial)
Makes 1 gallon
3lbs Honey
2ozs. Root Ginger
3teaspoons Citric Acid
1tablespoon Stewed Tea
A good Mead yeast
yeast nutrient
Cold Water
As is usual for all brewing - make sure all your equipment is thoroughly sterilized.
First of all, you have to put the honey into a large saucepan with around 4 pints of the water, and bring it up to boiling point, but don't let it go into a rolling boil. Simmer it, and you'll notice scum from the honey rising to the surface, which you have to skim off. Keep skimming until no more scum is rising, and turn off the heat. Allow to cool. Pour into a 1 gallon demijohn, add the citric acid and tea. Cut up and bruise the ginger, put it into a muslin bag and squeeze it into the demijohn with a string attached to it for retrieval later on.
Add the water up to about 3/4 of the demijohn, add the yeast and nutrient when the temperature is around 20 deg. Celsius. Fit an airlock to the demijohn. Ferment it out in a warm place for around 6-9 days, topping up with water up to the gallon mark after 2 days.
Syphon the liquid off of the sediment into a clean demijohn, add a crushed Campden Tablet to kill the yeast, and put it into a cold place for a few weeks to settle until it's as clear as a bell. You could also add wine finings if you want, but I've never needed to.
When it is clear, bottle it. It's better if you can manage to leave it for 6 months, and keeps improving up to around 3 years. It never lasts that long though!
SWANKY
Contributed by Jan Gluyas
(Swanky was always made by the Cornish about 6 weeks before Chrismas and was ready for drinking only the cork was forced out of the bottle)
Boil five gallons of water and add 8 oz hops, 4 lb brown sugar, 8 oz ground ginger, 4 oz raisins and an ounce of salt.
Boil for 45 minutes, then empty into a vessel and let stand until nearly cold. Then add two tablespoons of fresh yeast and allow to stand for 15-18 hours. Strain off the liquor and allow it to stand for at least 24 hours before bottling, making sure the bottles are clean and dry. Into each bottle put one fresh raisin (to prime the swanky) - then fill and cork, making sure that each cork is securely tied down.
Swanky is a great "worker" so leave enough room for its head to form. It is ready for drinking when the head is about to force the cork out of the bottle.