Coddled Eggs

Coddled Eggs

Sunday, 1 June 2014

..........It's June and that means it's Winter............

Driving home to the Lakes district was stunning to say the least .The stay in the city (that blog entry to come later) was enjoyable with visit's to friends, the long beach and shops.......
The highlight of course being,  the new Baby.
The drive home was smooth and easy.
I had the pleasure of wonderful company.
My daughters dear friend and a hitchhiker from France (One of my favourite countries) made the journey even more enjoyable .

The views were so beautiful and although it was a week before Winters official date all the signs that Winter had arrived were apparent everywhere.
 The rush of wind, hail and rain had robbed the trees of their last leaves. Slicks of water frozen hard to the road.
Icy drifts on the river and lakes and the snow, the beautiful pure white snow plopped on Mountain tops like rich full cream .The arctic blast had exploded around me ..yes Winter has arrived.

There is definitely a fragrance that fills the air in Winter. I couldn't resist getting out of the car and breathing it in.
A fresh biting crisp coldness filled my nostrils. A full bodied scent of pine and Oak,

The wafts of scent from flowers of Winters Viburnum, Sarcococca and Winter sweets.

The stillness of snow always fascinates me ...covering the last of Autumns leaves making a wonderful white canvas for the bones of tree's.

I love how Winter cleanses .......

Of course it does bring with it Storms and a good storm had passed through the day before I set off for home.
The storm reached our home. This week see's my son turn up with a chainsaw to clear a fallen pine .
Coincidentally I took this photo by the lake . A similar scene was awaiting at home ...more on that later.

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” 

The time has come for the making of a piping hot Mulled Wine or even better a Syllabub
I love to make up my own recipe 
I heat a bottle of cream with a teaspoon of vanilla ( you can use cinnamon or nutmeg if you like) I add 2 cups of  sweet apple sauce, and one cup of apple juice ( I use boiled down crabapples because they are full of pectin making the drink rich and thick) add sugar to taste.
Top with Whipped cream a Cinnamon stick and some Haw Berries .
Some people add eggs but that to me is an eggnog and it takes on a life of its own.

"The syllabub is a Tudor invention. Its defining characteristic is the mixing of white wine (or cider or fruit juice) with sweetened cream, so curdling the cream, but from earliest times it has diverged into two basic types: a stiff version eaten as a dessert, and a thinner one for drinking. The former was made with thicker cream, often reinforced by beaten egg whites, the latter with single cream or even milk, sometimes introduced directly from the cow's udder into a bowl containing the wine and other ingredients. Both sorts remained very popular until the mid-nineteenth century...but then they went out of fashion; the late twentieth century has seen a revival of the firmer sort, as a sort of historical curiosity, but not of the drink. As for the name syllabub, that remains a complete mystery. Early spellings include solybubbe, sullabub, selybube, and even sillibouk, and probably it was originally just a fanciful meaningless coinage. Syllabub became the main form around 1700, probably due to the influence of the word syllable

So sit back people enjoy your day ....or if you venture out enjoy all the wonderful delights that winter brings ...

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