The Art of Darkness

Lamb’s Wool

December 1st, 2007 by Cobwebs

Here’s a yummy and nicely historical winter drink, great for warming up after building that snow, um, bat.

Lamb’s Wool was popular in Britain since at least the 15th Century, and probably much earlier. The name has been said to come from the fluffy appearance of the roasted apples, but it’s actually a corruption of la mas ubhal (Gaelic “day of the apple fruit”), a reference to apple harvesting.

Anyway, yum.

3 apples, peeled, cored and coarsely chopped
3 Tablespoons butter
3 (12 ounce) bottles dark beer
1/2 cup firmly packed brown sugar
1 Tablespoon mulling spices or 1 teaspoon ground cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon ground nutmeg

  1. Preheat oven to 350F and place apples and butter in a baking dish. Bake 30 minutes.
  2. In a large saucepan combine apples, beer, brown sugar and spices. (If using whole mulling spices, place in a tea ball or muslin bag.)
  3. Bring to a simmer (do not boil), pour into mugs, and serve.

Note: The apples can be made up to three days in advance and refrigerated. Bring to room temperature before continuing.

(NaBloPoMo is officially over so weekend posts probably won’t continue, but this is just one for good measure.)

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