Wassail

Winter is coming. With that in mind, Wassail is a big favorite. And we shouldn't be the only people who can make it right (seriously, we keep getting told ours is better, which is just stupid). It's one of the simplest hot drinks ever (unless you like microwaving your water). I don't even measure, really (all metric measurements are approximate).

So, dust off that crock pot you haven't used since you got it for your wedding.

Wassail
Cloved orange
2 sticks cinnamon
1 palmful allspice berries
2 quart apple cider (about 2 L)
2 cup cranberry juice (about 1/2 L)

Add everything together in the crock pot. Turn it on high for an hour, then leave it at low. You can drink it straight, or add rum, bourbon, whatever.

The only tricks are:

• A cloved orange is just an orange with whole cloves driven straight through the skin. Over the whole surface, about 1/2 to 1" apart (1-3 cm)
• Both juices should be unsweetened. Just trust me. That's the most obvious mistake. (And don't even think about cranapple. The proportions are all wrong.)
• If you're storing leftovers, the orange should get thrown away. It'll make the rest of the batch bitter and sour.

That's all there is to it. (Now, maybe you'll find other uses for that crock pot, since you've started.)

OCTOPUS’ MOST AMAZING SEAFOOD CHOWDER (A SECRET RECIPE)

(Click on image to enlarge.)

Your faithful cephalopod should have posted this recipe a few days ago to give you ample time to shop for the holiday weekend.  Better late than never, as human folks say.  All told, this recipe is expensive and will set you back a few (s)quid but is well worth it. Why not enjoy a seafood feast now while supplies last (before BP and other slagging indicators deprive you of the pleasure).

Ingredients:

1/2 pound bacon
1/2 cup butter (or margarine)
2 cups chopped onions
2 cans chicken stock
2 cups chopped celery
2 medium carrots – chopped (alternate: red and yellow peppers)
3 medium potatoes – diced (or 2 cans of cooked potatoes that don’t mush like fresh potatoes)
3 teaspoons Old Bay Seafood seasoning
1/4 teaspoon fresh ground pepper
4 cups whole milk
2/3 cup all purpose flour
1/2 pound fresh cod or haddock – cut into bite size pieces
6 ounces (or more) fresh crabmeat
3 cans baby clams (if you don’t like clams, substitute with 16 ounces of crab chunks)
1 pound medium size shrimp
1 cup (8 ounces) lobster chunks

Method to my madness:

1 - Cut bacon into 3/8 pieces and slowly fry until crisp. Drain on paper and set aside.

2 – Melt butter in a large saucepan, add onions and celery (and chopped peppers), and cook over low heat until tender.

3 - Mix Old Bay spice and flour to about half the milk. Add to saucepan (above) and sauté.

3- Add chicken broth, carrots, and black pepper. Reduce heat and simmer uncovered for 5 to 6 minutes.

4 – Add diced potatoes and simmer until carrots and potatoes are tender.

5 – Add fish and simmer for a minute or two.

6 – Add crabmeat. Stir in the remaining milk and simmer until the mixture begins to thicken.

IF MAKING A DAY AHEAD OF TIME, STOP HERE AND REFRIGERATE OVERNIGHT.

7 – Reheat the previously prepared saucepan. Stir in the clams (if using), shrimp, and lobster. Taste and adjust seasoning.

8 – Ladle into cups or bowls and sprinkle with crisp bacon chips.

Notes: Overnight refrigeration lets the flavors blend. Honorary cephalopods never overcook the shrimp. When shopping, select only white crabmeat (and save the grey matter for blogging). If dietary restrictions apply, substitute margarine for butter and reduce the amount of salt. Serves 10 people or less (usually much less).