Christmas is about sharing and continuing traditions and the best traditions are the ones that delight the senses and continue family legacies. Part of a stay at Andrew’s Legacy in December includes experiencing some of our families Christmas traditions. Here’s one we share that you can make one of your traditions too.
As you enter the Bed and Breakfast the scent of cloves, cinnamon and citrus will bring back happy memories of Christmas past. What you smell is Elizabeth’s Duryee family recipe for a hot toddy they called “hot stuff” warming on the stove. It’s delicious plain or can be made even more heart warming with a shot of Apple Jack! (Apple Jack is a blended whisky-like liquor made from apples. Laird’s is one of the few companies that still makes it. They have been making it for hundreds of years and it’s available at most liquor stores.)
Here’s the recipe:
3 or 4 Cinnamon sticks
12 whole cloves
12 punch cups of water (we figure a punch cup to be about ¾ cup, so about 9 cups)
1 cup sugar
1 tablespoon butter (optional)
Juice oranges and lemons. Combine all ingredients, including orange and lemon rinds. Stir in a pot on the stove until sugar is dissolved, bring to a boil. Reduce heat to the lowest simmer (for parties we serve it in a crock pot- you can bring it to a boil of the stove and simmer it in the crock pot for several hours, but if you are making it from the beginning in the crock pot, you should give yourself about 3 hours, starting it on high with the lid on. We keep it on high, which makes it nice and hot when it is served, but you can adjust it to how your crock pot works.) squeeze liquid out and remove rinds after ½ hour of simmer. (Rinds create a little bitterness, this can be adjusted by when you decide to remove them. The more bitter you like the toddy the longer you leave the rinds in) A savory flavor is achieved by adding a pat of butter before serving. Serving garnishes can include a cinnamon stick, a citrus round or a star anise.