Smoking Bishop Recipe

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Charles Dickens’ A Christmas Carol, is currently showing at the Denver Center for the Performing Arts through December 29th. The famous Fezziwigs partnered with Epicurean’s Innovation Chef, Jenna Johansen, to spread holiday cheer by sharing the Smoking Bishop recipe on KWGN last Friday. This classic punch was a favorite of Charles Dickens, and mentioned in the play… This is also a perfect way to use up leftover open bottles after your holiday party this year!

Watch the video here:
A Christmas Carol Smoking Bishop Recipe | KWGN

Smoking Bishop
*Recipe adapted from www.thehistorykitchen.com
by chef Jenna Johansen, Epicurean Group

Total time: 26 hours | Active time: 15 minutes | Makes 8-10 servings

Ingredients

  • 5 oranges
  • 2 lemons
  • 30 whole cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 piece fresh ginger root (thumb-sized), peeled and cut into chunks
  • 1 bottle (750 ml) red wine
  • 1/2 cup sugar, or more to taste
  • 1 bottle (750 ml) ruby port

Method

Preheat oven to 350 degrees F. Wash fruit well. Take the 5 oranges and 1 lemon; reserve the second lemon for later. Make 5 small incisions with a sharp knife into each orange and the lemon. Stick whole cloves into each incision. Place oranges and lemon on a baking sheet. Roast for 35 minutes, until peels turn pale and soften up. Place the fruit into the bottom of a large bowl.

In a small saucepan, combine 1 cup of water with the cinnamon, allspice, nutmeg, and fresh ginger. Whisk together and simmer for a few minutes, stirring frequently, till the liquid is reduced by half. Remove from heat.

In a larger pan, pour the red wine (not the port) over medium high till it boils. Reduce heat to a slow simmer, then pour in the sugar and whisk till it dissolves. Let the wine simmer for 10 minutes. Stir in the spiced liquid mixture. Remove from heat and pour over roasted fruit. Cover the bowl with cling film. Place the bowl in a warm corner or closed oven for 12 hours.

Then, halve the oranges and lemon, and juice into the spiced wine.

Strain. Add bottle of port and heat over medium heat, do not boil.

Vapors will begin to rise from the warming wine—this is the “smoking” part of the “smoking bishop.” Taste the mixture; add more sugar to taste, if desired.

Garnish with wedges from remaining lemon.

*For the kiddos, substitute apple cider (organic & unfiltered if possible) and cranberry juice for the port.

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One thought on “Smoking Bishop Recipe

  1. I love this recipe and printed it for St. Louis. Can not wait to see all of you. How are you doing?

    Sent from my iPad

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