Category: Autumn

Food History Happy Hour - Port Wine Negus (1862)

10/2/2020

Thanks to everyone who joined us for Episode 21 of the Food History Happy Hour! We discussed pumpkins and their indigenous origins, as well as the history of pumpkin pie spice, including a discussion of the European spice trade, where various spices come from, and how they went from the purview of the fabulously wealthy to hopelessly old-fashioned, to ragingly popular again. Plus we talk about how pumpkin spice got its name and what's REALLY in those cans of pumpkin puree.

Port Wine Negus (1862)

This particular recipe comes from the famous Jerry Thomas, in his 1862 book, The Bar-Tender's Guide but the drink is actually much older, dating back to the 18th century, and features in the novels of Jane Austen and Charles Dickens. By the Victorian period, it was commonly used for children's parties (shocking I know), and it seems that Jerry Thomas may have lifted his recipe directly from Isabella Beeton.

I followed this recipe pretty closely, and it makes a LOT - I filled my teapot full - so be aware that either you need to save any leftovers for a soda negus (also in Jerry Thomas), share with friends, or cut the recipe down.

Here's the original:

Recipe for Port Wine Negus from The Bar-tender's Guide by Jerry Thomas, 1862.

151. Port Wine Negus

To every pint of port wine allow:
1 quart of boiling water.
1/4 lb. of loaf-sugar
1 lemon.
Grated nutmeg to taste.
Put the wine in a jug, rub some lumps of sugar (equal to 1/4 lb.) on the lemon rind until the yellow part of the skin is absorbed, then squeeze the juice and strain it. Add the sugar and lemon-juice to the port wine, with the grated nutmeg; pour over it the boiling water, cover the jub, and when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet wine, but it is more usually made of port. This beverage derives its name from Colonel Negus, who is said to have invented it.

Here's the version I made:

4 cups water, brought to a boil
2 cups Ruby port
1/2 cup sugar
4 tablespoons bottled lemon juice
4 cloves
about 1/4 teaspoon fresh grated nutmeg

This makes one and a half quarts of hot Negus, which is delicious but was too sweet for my taste. I'm guessing the original recipe called for Tawny port, which is not as sweet as Ruby port. I also cheated and used bottled lemon juice instead and added cloves because another recipe for soda negus I saw called for them. It really is imperative to use fresh nutmeg for this recipe, as the ground kind doesn't hold a candle in flavor. One or two nutmegs will last you a long time, so you don't have to buy a ton.

It is fairly addictive, so just be forewarned. I may or may not have had four cups in the course of Food History Happy Hour and writing this blog...

Episode Links:

I had fun researching this topic and even learned a few things! One of my primary sources for the European spice trade as the book Nathaniel's Nutmeg, by Giles Milton. It's a highly engaging read and designed for a more popular audience, so if anyone wants to read about bloodthirsty Europeans obsessed with spice and their various maritime misfortunes, check it out.

Food History Happy Hour: Jersey Cooler (1946)

9/18/2020

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An untitled woodcut, bold in design, apparently created for use on broadsides or banners during the Whigs' "log cabin" campaign of 1840. In front of a log cabin, a shirtsleeved William Henry Harrison welcomes a soldier, inviting him to rest and partake of a barrel of "Hard Cider." Nearby another soldier, already seated, drinks a glass of cider. On a staff at right is an American flag emblazoned with "Harrison & Tyler." Library of Congress.

Thanks to everyone who participated in this week's Food History Happy Hour! In this episode we made the Jersey Cooler from the Roving Bartenter (1946), but the cocktail itself appears to have been invented by the famous Jerry Thomas as it appears in his 1862 How to Mix Drinks.

With the primary ingredient hard cider, I thought it a particularly apt cocktail for our discussion of apples in America! I chose apples as the topic for tonight's Food History Happy Hour because mid-September is when apple harvest in the Northeast usually really starts to get underway. Coincidentally (on my part, anyway), tonight is also the start Rosh Hashanah, or the Jewish New Year, which runs until Sunday. One of the components of Rosh Hashanah is the use of apples and honey, particularly in Ashkenazi Jewish households, who originate in Eastern Europe. Apples and honey are eaten to symbolize sweetness and prosperity for the coming year.

On a more somber note, I learned that Supreme Court Justice Ruth Bader Ginsburg passed away just minutes before the start of the show. In fact, I almost didn't do tonight's episode because I was so upset. But I figured that the notorious RBG would power through if it was her, and it was fitting to be talking about apples and hoping for peace and prosperity in the coming New Year. So we poured one out for Ruth and gave her a toast.

We talked about the origins of hard cider, with an aside about the 1840 presidential campaign of William Henry Harrison, why hard cider fell out of favor, the origins of apples in the mountains of Kazakhstan, Johnny Appleseed, the story of Red Delicious, heirloom apple varieties, and the not-so-American origins of apple pie.

Jersey Cooler (1946)

From the 1946 Roving Bartender by Bill Kelly:

3 dashes angostura bitters, 2 cubes ice in 10 oz glass, fill with hard cider.

I forewent the ice because A) I was feeling lazy and B) my cider was already cold. It was delicious and basically tasted like fall.

You can see other, slightly more complicated versions below:

Jersey Cocktail (1862)

As far as I can tell, this is the oldest version of the Jersey Cooler (called cocktail here), invented by the famous Jerry Thomas from his How to Mix Drinks from 1862. Because the earliest reference is from Mr. Thomas, who was a born and raised New Yorker, I think that the "Jersey" in this instance refers to New Jersey, not Jersey, England.

Here's his recipe:

(Use small bar glass.)
1 teaspoonful of sugar.
2 dashes of bitters.
Fill tumbler with cider, and mix well, with lemon peel on top.

Episode Links

The Last Wild Apple Forests (Gastro Obscura)
I Went to the Fatherland of All Modern Apples (Vice Munchies)
Apple Pie Is Not All That American (Smithsonian Magazine)
Why Apple Pie Isn’t So American After All (Food52)
Orangepippin.com - THE best resource for finding and learning about heirloom apples (and other orchard fruits) from around the world.
And of course, my own History Bites: Apples in America podcast.

Our next episode will be on Friday, October 2, 2020 and since it will officially be October, we'll be talking about pumpkins and the origins of the much-maligned pumpkin spice!

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Halloweening: Pumpkin Cranberry Bread Pudding

11/1/2019

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One last follow-up to the Very Vintage Halloween Party! I wanted to share my recipe for Pumpkin Cranberry Bread Pudding. My husband loves bread pudding, but it can be a tricksy thing. Lots of recipes call for baking it in a water bath (too much work!), others end up making a bread pudding that is dry or too dense or otherwise flavorless.

This recipe I adapted from my conventional bread pudding recipe, which calls for cinnamon and raisins. The key is to soak all the bread without being too runny, so add more milk if you need to.

Pumpkin Cranberry Bread Pudding

2 1/2 cups milk
1/4 cup butter
3 eggs
1 can (15 oz) pumpkin puree (or 2 cups homemade pureed pumpkin)
1/2 cup sugar
1 teaspoon pumpkin spice (or cinnamon with a pinch of clove and nutmeg)
1/4 teaspoon salt
1 loaf of unsliced bread (I prefer day-old challah)
1/2 cup dried sweetened cranberries

Preheat the oven to 350 F. Heat the butter and milk over medium heat until the butter is just melted (stir occasionally to accelerate the melting). Remove from heat.

Tear the bread into bite-sized pieces and fill a 9"x13" ungreased pan (I prefer glass)

In a separate bowl, mix the eggs, sugar, spices, and pumpkin. Stir in cranberries, then fold in bread in stages until all is well-soaked. Add more milk at this stage if you need to.

Pour the bread mixture into the ungreased pan and bake 40-45 minutes, or until a knife inserted 1 inch from the edge comes out clean. No need for a water bath or to cover it!

Serve warm or cold with plenty of whipped cream.

The best part about this bread pudding? Not only was it quick and easy to make the morning of the Halloween party, it also made SEVERAL converts to bread pudding. Lol. A number of people at the party mentioned that they either didn't like bread pudding and liked this one, or that it was the best bread pudding they'd ever had. Plus, it doesn't suffer much from storage in the fridge (if anything it just gets more moist) and is perfect for just about any fall gathering, including, (gasp!) Thanksgiving!

So hope you enjoy this recipe and happy fall baking!

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