Chef Walter Staib's Perfect Holiday Hand-Warming Wassail

Menu Part: 
Beverage
Cuisine Type: 
European
Serves: 
6

Wassail dates back to the old English custom of wassailing (toasting and singing) during the Christmas and New Year’s season. In those days, a big punch bowl was filled with the warm, spiced wine drink and everyone gathered around the wassail bowl for a toast to the season. Customers at City Tavern can warm up with a restorative cup of wassail all winter long—Chef Staib serves this hot drink whenever there’s a chill in the air.

Ingredients

2 tbsp. grated orange rind (about 1 med. orange)
2 tsp. grated lemon rind (about 1 med. lemon)
10 whole cloves
5 sticks cinnamon
1 bottle (750 ml) red Burgundy wine
1/4 cup dark brown sugar
2 pinches freshly grated nutmeg

Steps

  • Place orange and lemon rinds, cloves and cinnamon sticks into a piece of cotton cheesecloth; tie up with kitchen twine to make a sachet.
  • Pour wine into large saucepan. Stir in sugar and add sachet.
  • Place saucepan over low heat; add nutmeg. Heat until the wine is very warm but do not boil (boiling will burn off the alcohol content).
  • Remove from heat and discard sachet. Pour hot wine into punch bowl to serve, if desired.
Source: Chef Walter Staib

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources