SMOKING BISHOP
''I'll raise your salary, and endeavour to assist your struggling family,'' Scrooge tells Bob Cratchit near the end of A Christmas Carol, ''and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop!'' This recipe, adapted from the book Drinking With Dickens, by Charles Dickens's great-grandson, Cedric, reflects Scrooge's new disposition and largesse perfectly: it's warm and sweet and meant for sharing. (To Cedric Dickens's recipe, I've added some fragrant cardamom pods, because years of drinking glogg have shown me how well they play with orange and wine, but you may omit them). If you're unable to find Seville oranges-marked by a pleasant, pronounced bitterness - substitute five navel oranges, and add the juice of one lemon when you add the port to the pan (do not stud the lemon with cloves or roast the lemon with the oranges).
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Prepare oranges for roasting: wash and dry them well, and stud each fruit equally with cloves. Roast the clove-studded fruits in the oven for an hour, then transfer them to a large glass or ceramic bowl.
- Add the sugar and the red wine (do not add the port yet) to the bowl. Cover the bowl and leave it in a warm spot in the kitchen for at least 12 hours, and up to 24.
- After the citrus-sugar-wine mixture has rested, cut the fruits in half and juice them through a strainer into the wine and sugar mixture. Discard fruits after they have been juiced. Strain the mixture again, this time into a heavy saucepan. Discard solids.
- Add the port, the cinnamon stick, and the cardamom pods to the saucepan, and heat very slowly-until it "smokes" (the vapors rise), hence the name; do not allow it to boil.
- Once the Bishop is as hot as you like, turn off the heat. Remove the cinnamon stick and cardamom pods. Serve in warmed, heatproof glasses, garnished with orange peel.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 34 grams, TransFat 0 grams
BISHOP'S BREAD
This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. -Yvonne Wheeler, Minneapolis, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 320 calories, Fat 15g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 7g protein.
BISHOP'S BREAD I
Rich looking and great tasting. Make today and cut tomorrow.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
- Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
- In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 39.2 g, Cholesterol 16.3 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 182.8 mg, Sugar 20.9 g
BISHOP PIE
Make and share this Bishop Pie recipe from Food.com.
Provided by truebrit
Categories Pie
Time 3h
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter; stir in flour and 1 c of the nuts.
- Continue stirring until a thick paste is formed, with no flour lumps.
- Press into bottom of a 13x10 baking pan and bake 15 min at 375F.
- Cool.
- Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping.
- Beat with electric mixer at med speed for 2-3 min.
- Spoon into cooled crust, then smooth with spatula.
- Combine pudding and milk in the mixing bowl used for the first filling.
- Beat well, then pour over the cream cheese layer.
- As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate.
- Sprinkle with remaining pecans and chill for at least 3 hours.
BISHOP
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Stud orange with cloves and roast in a small shallow ceramic or glass baking dish until browned and soft, about 1 1/2 hours.
- Carefully quarter orange, then bring orange quarters and Port just to a simmer in a 2- to 2 1/2-quart saucepan. Remove from heat and serve warm.
SMOKING BISHOP
"...and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!"- A Christmas Carol. Did you ever wonder what he was talking about? This is the recipe he sent in a letter to a friend, so I have kept the ingredients the same. However, I have begun playing around with it, reducing the port and juice, because I find the flavors a bit overwhelming.
Provided by JenPo
Categories Punch Beverage
Time P1DT1h
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Wash the fruit and bake it on a foil lined baking sheet until it becomes pale brown, turning once.
- Heat a large earthenware bowl and add the fruit. Stud each fruit with five cloves.
- Add the sugar and the red wine, and store covered in a warm place for about a day.
- Squeeze the fruit to extract the juice, and strain into a saucepan.
- Add the port and warm thoroughly, but don't boil.
- Serve in heated glasses.
- Note: There are many suggestions for variations in this recipe, including the addition of star anise and cinnamon sticks.
- There was also a suggestion to bring the mix to a boil, simmer for an hour, and add brandy, brown sugar and orange juice.
Nutrition Facts : Calories 217.9, Fat 0.1, Sodium 8.4, Carbohydrate 23.4, Fiber 1.1, Sugar 16.1, Protein 0.7
BISCHOFSBROT (BISHOP'S BREAD)
Steps:
- Cream the butter and one-half cup of the sugar. Slowly add five of the egg yolks and blend thoroughly. (The remaining egg yolk may be saved for another use, or discarded.) Add the lemon and orange rind.
- Beat all six egg whites with the remaining sugar until stiff. Add to the mixture.
- Add the raisins, almonds, chocolate bits and flour. Lightly butter a 10-inch-by-3-inch-by-5-inch loaf pan and sprinkle with flour.
- Bake at 350 degrees for 50 minutes. The bread is done when no imprint is left when finger-tested in the center.
- Cool the bread on a rack and decorate with powdered sugar and almonds.
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