Greetings from Ann DeFee

Christmas in Williamsburg is a very special time of the year. The season's festivities start on the first Sunday in December with the Grand Illumination featuring decorated historic houses, fireworks, music, and the patriotic sound of the fife and drums. I've included these recipes from our famous taverns for your dining enjoyment.

Chowning's Tavern Mulled Apple Cider


8 cups fresh apple cider
1 cup packed light brown sugar
1/2 cup lemon juice
1/2 teaspoon grated nutmeg
1 cinnamon stick
8 whole cloves

In a large saucepan combine the cider, sugar, lemon juice, and nutmeg. Tie the cinnamon stick and cloves in a cheesecloth bag and place in the pan. Simmer over medium–high heat for 10 minutes. Remove the bag of spices and serve hot.

King's Arms Tavern Cream of Peanut Soup

1/4 cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups low–salted chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream or half–and–half


Finely chopped salted peanuts for garnish.

Melt the butter in a large saucepan. Add the onion and celery and cook, stirring often until softened (3–5 minutes). Stir in the flour and cook 2 minutes. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve over a large bowl and strain. Return the liquid to the saucepan. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often for about five minutes, or until hot. Do not boil. Serve warm, garnished with the chopped peanuts.

Bon appetit. Have a very Merry Christmas and a Happy New Year.