Recipes from Good Eats Christmas special

Apparently the recipes from the Christmas special are not posted on Food Network's site, yet. Until they get the yummy goodness from Alton Brown, I have transcribed them from the show. But beware, I'm not promising these are accurate and worthy, but it is a start.


Wassail
Apples:
- 6 small Fuji apples
- brown sugar
- 1 cup of water

Preheat oven 350 degrees.
Core the six apples and place in glass baking dish. Fill the hole of each apple with brown sugar. Use a funnel to fill the apples and tamp down the sugar. Add 1 cup of water to the baking dish. Bake for 45 minutes, until tender.

Base:
10 whole cloves
10 all spice berries
1 2 inch cinnamon stick
1 teaspoon ground ginger
1 teaspoon ground nutmeg
750 ml Maderia
72 oz ale
6 eggs

Place the cloves, all spice berries, cinnamon in a muslin tea bag. In a slow cooker, add the spice bag, nutmeg and ginger to the Maderia and ale. Cover and bring to 120 degrees.

Separate the whites and yolks of six eggs. Beat the whites to stiff peaks with a high mixer. Beat the yolks to the ribbon stage. Work the whites into the yolks with the mixer. Temper the egg foam with three 6 ounce ladles of the base.

Add the apples and the liquid from baking to the mixture.


Oyster Stuffing
Preheat oven 350 degrees

1/4 cup duck fat
1 1/2 cup onions
1 cup celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound staled and crumbled cornbread
5 oz oyster crackers, crumbled
1 1/2 teaspoon dried thyme
1 teaspoon dried sage
2 eggs , slightly beaten
1 pint small oysters with liquor

Cook the onions and celery, with the salt and pepper, in the duck fat until the veggies are translucent. About 10 minutes.

Combine the cornbread, crackers, herbs, celery, onions, oysters and the eggs. Mix together with hands, breaking up the oysters in bit size pieces. Return the mixture to the pan. Don't over pack. Bake 30-35 minutes until golden, brown and crispy.

Sugar Plums
6 oz toasted slivered almonds
4 oz dried plums
4 oz apricots and figs
1/4 teaspoon anise seeds
1/4 teaspoon fennel seeds
1/4 teaspoon caraway seeds
1/4 teaspoon cardamom
1/4 cup confectioners sugar
1/4 honey
pinch of salt
1 cup course sugar

In a food processor chop the almonds, dried plums, apricots and figs. Toast the anise seeds, fennel seeds and caraway seeds. Add the toasted seeds, cardamom, confectioners sugar, salt, honey in a bowl and mix together.
Form into 1/4 ounce balls. Dry the balls for a few hours or overnight, covered with a towel.
After drying, roll the balls in our hand to warm and coat in course sugar.