Christmas at Faukon Abbey


The Christmas lights in Faukon Abbey are switched-on December 1st. To start the event, there will be the usual Christmas Carols sing-along at the Town Hall steps lead by Mike Kings of the Abbey Chronicle. After the sing-along, mayor Gilbreth and Mike will lead everybody to the square where the mayor will flip the switch on the illuminations on the official Faukon Abbey Christmas tree.

The shops will then follow the lead and switch-on their lights as well. The Traditional Mulled Wine with Rum Balls will be served along Castle Road. You will also find hot chocolate both for children and adults, and snacks, sweets, roasted chestnuts, toffee apples, mini mince pies and roasted almonds. Enjoy your mulled wine while you wander around and see what the shops have to offer as Christmas specials. 






The secret recipe for the Faukon Abbey Mulled Wine

Start with a day before! This recipe is for 4 grown-ups.

½ cup (150 ml) of vodka or cognac or whisky (blended, not single malt)
5 cinnamon sticks
10 -15 cloves
5 cardamom pods
2 pieces of star anis
1 thumb size piece of ginger (unpeeled)
½ cup (100 ml) raisins (golden or regular)
1 orange (scrub and slice thinly one half and squeeze the juice of the other half)
1 bottle of red wine
½ to ¾ cup (1 – 2 dl) sugar

Mix the liquor, spices and raisins in a bowl, cover with plastic wrap and leave it to soak overnight. Next day, pour the liquor/spice mix in a pot, add the orange juice, half of the sugar and wine. Heat it up so the sugar dissolves, taste and add more sugar. It should be sweet but not overly so. And DO NOT LET IT BOIL! Add the orange slices. Enjoy while hot.

In Faukon Abbey everybody either comes with their own mug, or they buy a mug with their first drink. Every booth which serves mulled wine, also has peeled, scalded almonds and raisins to add in the wine. And we promise, we don’t tell if you want to dip a ginger thin or two in your hot drink! Just make sure you drink it when it’s warm. Enjoy!

Recipe for Chocolate Rum Balls

For 30 balls, about an inch in diameter. Easy to make and very tasty!

Mix together in a bowl:
1 oz. (30 gr) finely chopped dried cherries (or you can use dried blueberries or raisins)
10 oz. (280 gr) oats (1 minute oats work well)
2-3oz (50-85 gr) sugar depending how sweet the chocolate chips are

To melt:
3 oz. (80 gr) Salted butter
4 oz. (100 gr) Dark chocolate (at least 55%) chips
3 tbsp. rum
1/2 teaspoon vanilla essence (or you can use a scant tsp of vanilla sugar)
Add butter, chocolate, rum and vanilla in a small pot, and melt on very low heat. Stir together until all melted and combined. Remove.

Pour the chocolate mixture on the oat mixture and stir until all is well combined. Put the bowl in the fridge for an hour.

For the coating:
3 oz. (80 gr) salted butter
5 tbsp. cocoa powder
3 tbsp. sugar
1 tbsp. rum
Melt the butter in a small pot on low heat, add cocoa powder, sugar and rum. Mix well. For really chocolatey taste, add a few chocolate chips too.

Take the chocolate oat mix from the fridge and roll about 30 one inch size balls. Make sure you “squeeze” them firmly together and place on a cookie sheet with baking paper . Cool the balls again for an hour or so.
Melt the coating mix. Dip and roll one ball at the time in the coating mix and place on a small cookie sheet covered with baking paper. Once done, cover the cookie sheet loosely with another piece of baking paper, and place the cookie sheet in the fridge overnight. By morning the balls have solidified, and you can place them in a box. Enjoy!!

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