Smoking Bishop

Vegetarian
Vegan
Gluten Free
Dairy Free
Smoking Bishop
60 min.
6
338kcal

Suggestions


Welcome to a delightful journey into the world of warm, spiced beverages with our Smoking Bishop recipe! This enticing drink, steeped in tradition and flavors, is not only a treat for your taste buds but also perfectly aligns with various dietary preferences, making it vegetarian, vegan, gluten-free, and dairy-free.

Imagine the aromatic notes of all-spice berries and warm cloves mingling in a rich ruby port, creating a drink that's as luxurious as it is comforting. Adding a hint of dark brown sugar balances the warmth from the spices, while the kumquats, baked to tender perfection, introduce a bright citrus zing that keeps the palate engaged.

Ideal for winter gatherings, holiday celebrations, or simply enjoying a cozy night in, Smoking Bishop is a splendid way to elevate your appetizer or snack spread. This recipe serves six, making it perfect for sharing with friends and family. Its preparation involves a delightful combination of baking and simmering, ensuring that every sip is infused with rich, complex flavors that warm both the body and soul.

Whether served in festive mugs or elegant chalices, this punch is sure to impress your guests and leave a lasting impression. So, gather your ingredients and get ready to explore the irresistible charm of Smoking Bishop—a true celebration in a glass!

Ingredients

  • 10  all-spice berries 
  • cup brandy 
  • tablespoon brown sugar dark
  • 12  kumquats whole
  • 750 ml ruby port 
  •  cloves whole as needed

Equipment

  • bowl
  • ladle
  • oven
  • knife
  • pot
  • aluminum foil

Directions

  1. preheat oven to 350 degrees F. Stick 4 or 5 whole cloves into each of the kumquats. You may need to pierce the flesh with the point of a small knife to assist with this. Choose an attractive pattern for the cloves as the clove studded fruit will be used to garnish the punch bowl. Wrap the kumquats in in foil and place them in the oven to bake 12 to 15 minutes. Until softened but still bright orange in color. In a large non-reactive pot combine the port, 30 whole cloves, 10 all spice berries and the brown sugar. Bring the mixture to a boil, then lower heat to a very low simmer.
  2. Let the mixture simmer, undisturbed for one hour. When ready to serve strain the liquid into a heat proof serving bowl, add the baked kumquats and all their juices and the brandy. Ladle into mugs are chalices and serve warm.

Nutrition Facts

Calories338kcal
Protein3.37%
Fat2.66%
Carbs93.97%

Properties

Glycemic Index
5
Glycemic Load
0.01
Inflammation Score
-7
Nutrition Score
3.6743477953841%

Flavonoids

Petunidin
8.41mg
Delphinidin
4.95mg
Malvidin
120.25mg
Peonidin
4.98mg
Catechin
12.5mg
Epicatechin
9.59mg
Naringenin
21.81mg
Apigenin
8.31mg
Quercetin
2.46mg

Nutrients percent of daily need

Calories:337.99kcal
16.9%
Fat:0.35g
0.53%
Saturated Fat:0.04g
0.28%
Carbohydrates:27.48g
9.16%
Net Carbohydrates:24.96g
9.08%
Sugar:17.3g
19.23%
Cholesterol:0mg
0%
Sodium:16.95mg
0.74%
Alcohol:32.76g
100%
Alcohol %:19.87%
100%
Protein:0.98g
1.97%
Vitamin C:16.75mg
20.3%
Manganese:0.24mg
11.85%
Fiber:2.52g
10.07%
Potassium:195.54mg
5.59%
Copper:0.1mg
5.22%
Magnesium:19.68mg
4.92%
Iron:0.69mg
3.84%
Calcium:38.34mg
3.83%
Vitamin B2:0.06mg
3.46%
Vitamin B1:0.04mg
2.63%
Vitamin B3:0.45mg
2.24%
Vitamin A:111.15IU
2.22%
Phosphorus:20.62mg
2.06%
Folate:6.57µg
1.64%
Vitamin B5:0.13mg
1.25%
Zinc:0.17mg
1.15%
Source:SippitySup