Traditionally A Christmas version of mulled wine made with port. It became associated with Christmas thanks to Ebineezer Scrooge.
serves 6
Ingredients
- 12 whole kumquats
- whole cloves as needed
- 10 all-spice berries
- 2 tablespoon dark brown sugar
- 1 cup brandy or cognac
- 1 (750 ml) ruby port
Directions
preheat oven to 350 degrees F. Stick 4 or 5 whole cloves into each of the kumquats. You may need to pierce the flesh with the point of a small knife to assist with this. Choose an attractive pattern for the cloves as the clove studded fruit will be used to garnish the punch bowl. Wrap the kumquats in in foil and place them in the oven to bake 12 to 15 minutes. Until softened but still bright orange in color. In a large non-reactive pot combine the port, 30 whole cloves, 10 all spice berries and the brown sugar. Bring the mixture to a boil, then lower heat to a very low simmer. Let the mixture simmer, undisturbed for one hour. When ready to serve strain the liquid into a heat proof serving bowl, add the baked kumquats and all their juices and the brandy. Ladle into mugs are chalices and serve warm.
How did I ever miss this? What a compelling story and what a lovely tradition.
I really enjoyed reading this, and only wish I’d seen it earlier — on Christmas eve or morning, for example. I agree with previous posters: you have a wonderful writing talent, and there are seeds in this story of a real novel (or memoir, possibly)! I, too, am serious about this. Of course, I wouldn’t want you to take too much time away from your blog, but…a little at a time, maybe? Thanks so much for sharing this, and I hope to read more short pieces like this in the near future! Bravo!
What a pleasant way to spend part of my morning…at Shirley’s house.
LL
This reminds me to wipe the dust off my Isaac Bashevis Singer book. It’s been awhile since I spent time reading shorts and I’ve forgotten how much I like them. Shirley was real to me–thanks for this. Merry Christmas to you, Greg. 🙂
What a wonderful story Greg! I would love to read more about Shirley, you should think seriously about writing a book!
Cheers
Dennis
A fabulous cook and an amazing storyteller, you have it all. Wishing you the happiest of holiday seasons and a wonderful 2011! xox
A wonderful read. Excellent visuals — you continue to amaze me with your talents. I hope you’re thinking of soliciting some book deal(s). Happy holidays! — Andrea
Simply amazed Greg. The reference to Tallahassee throws some hints my way. This is a very personal story I think and I thank you for sharing it.
This is the best written piece I have read in the past year, online, in print, anywhere. A bit sad but also a celebration of memories.
I hope you and Ken have a memorable holiday together.
but I’m accepting this as a lovely Christmas present from you to me… and the rest of the world who are lucky enough to read it. Brilliant. I hope your holiday season is full of joy! xo, Dawn
I don’t usually stop to read long posts and I did this one. Tell me why again you have a food blog? This is brilliant you are a writer too. You are so talented.
What a lovely Christmas story! I thoroughly enjoyed it. You are truly a gifted writer, Greg.
If the food blog thing doesn’t work out for you, you have writing to fall back on to! nicely done Greg!
I loved Shirley’s story, so engaging and well written! And wow, the Christmas goose sure sounds magnificent.
“Shirley cannot resist the temptation to check on the goose.” Written by a true cook about another. Loved it.
I don’t know exactly how this post can be so hilarious and also so tragic at the same time, but by the end i was simultaneously tearing up and giggling. Is that wrong of me? xo, l
Every year around this time in our household we re-read “A Christmas Memory” by Truman Capote and Dickens’ “A Christmas Carol”. You have added a new story to the seasonal tradition.
Looking forward to many Christmases yet to come of including Shirley’s goose in the literary feast that includes Buddy and Sook’s fruitcakes and Scrooge’s smoking bishop punch.
You have written a delicious story, Greg! It would not surprise me in the least to see its appearance in the December 2011 edition of “The New Yorker”.
Just lovely from beginning to end. I was going to ask who Shirley Balboa was, but I really don’t want to know. She’ll just stay in my head the way she is right now. Thanks, Greg… this was a delight to read.
Bravo Greg. I was digging Shirley big time.
What a lovely story Greg! Loved it!
Touching, engrossing and, you’re right…not your usual blog. But compelling nonetheless.
Happy holidays!
Please do this more. Rarely do I mist up on the internet and enjoy it so…
Greg,
I seriously hope you have a novel underway… if not, could you please make that your New Year’s resolution???
I am deadly serious. You are a truly gifted writer and I need a new author!!!
Beautiful story… and I am confident that the goose would be delicious!
You know this artful story proves your talent up and down. Not to take anything away from the winner of Project Food Buzz. I love her too. But you should have won. Some of the contestants were good at one thing or another, but you are good at it all, consistently. Writing especially. There were no great writers in the top group of bloggers except you. The rules seemed designed to exclude them. So with this story of a woman and her cleared headed view of the world doesn’t surprise me (nothing you do surprises me) but it does remind me that there is room for art and food blogs to dine together.
Greg — I hope this is part of a novel or memoir or…something. The world needs to hear your voice. xoxoxoxo
I did not expect to read a short story upon waking up, but I was so pleasantly surprised. You sucked me right into Shirley’s world where I stayed, absorbed, until the end. Wonderful writing!
How can I skip cooking the goose after this?
Thanks!