Christmas Treats From Fort Vancouver

Hot buttered rum is one of the historically-inspired recipes on this page.

NPS Photo / Maureen Martin

Food and drink were a big part of celebrating the holidays at Fort Vancouver! Although these recipes have been adapted for a modern kitchen, they are inspired by traditional recipes that may have been enjoyed at Fort Vancouver.

However you choose to safely spend the holiday season this year, we hope you enjoy these recipes for Wassail and Ginger Biscuits inspired by the treats served at our Christmas at Fort Vancouver event. Scroll down for a fun cocktail/mocktail inspired by ingredients historically available at Fort Vancouver as well.

Click here to learn more about the history of holiday celebrations at Fort Vancouver

Wassail

There are two traditions of wassailing, and it is likely that both would have been known to some Fort Vancouver resident who originally came from Western Europe. One type of wassailing, especially in the cider-producing parts of England, involved visiting fruit trees and reciting, singing, and making noise to "wake" the trees and guarantee a good harvest during the coming year. The other type of wassailing is the practice of family and friends walking door to door, singing and offering a drink from the wassail bowl in exchange for a gift.

Ingredients

• 3 to 4 apples
• 1 gallon apple cider
• 1 quart orange juice
• 5 to 10 whole cloves per apple (to taste)
• 10 to 15 cinnamon sticks, broken (to taste)
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• ¼ cup light brown sugar (optional)

Directions

1. Press the cloves into the apples and put into a large pot
2. Add the remaining ingredients and heat over medium heat.
3. When the wassail reaches a low boil, reduce heat and simmer for 35-40 minutes.
4. Keep warm until ready to serve.

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Ginger biscuits make for a perfect holiday snack.

NPS Photo / Scott Irvine

Ginger Biscuits

This recipe makes a plain, soft, gingery cookie perfect for pairing with a mid-afternoon cup of tea or wassail.

This recipe makes about 30 2-inch cookies.

Ingredients

• 3 cups unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 4 teaspoons ground ginger
• 1½ cups unsalted butter, softened
• ½ cup sugar
• ½ cup molasses

Directions

1. Preheat oven to 375° Fahrenheit
2. Whisk together the flour, baking powder, cinnamon, and ginger. Set aside.
3. Beat together the butter, sugar, and molasses.
4. Gradually add the dry ingredients to the butter-sugar-molasses mixture, and mix well.
5. On a floured board, roll or press dough to ½ inch thick.
6. Cut out with a 2-inch round cookie or biscuit cutter.
7. Place ½ inch apart on a lightly greased or parchment covered baking sheet.
8. Bake for about 8 minutes. Let cool on pans for a few minutes before moving.

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Hot Buttered Rum

As the shortest day of the year draws near, enjoy a cocktail (or "mocktail"!) with ingredients inspired by the history of Fort Vancouver!

The three main ingredients of this hot buttered rum (rum, apple cider, and butter) all have connections to Fort Vancouver. According to a journal written by Fort Vancouver clerk Thomas Lowe, on Christmas Eve 1845, the workers of the fort received a "regale," a special addition to their rations that included rum. Fort Vancouver was also the location of the first apple orchard in the Pacific Northwest, planted from seeds brought from England. The fort also made butter at five dairies, three of which were built on Sauvie Island.

Try out this recipe for Fort Vancouver-inspired hot buttered rum. To make this an alcohol-free mocktail, just leave out the rum!

Ingredients

• 1 teaspoon brown sugar
• 1 tablespoon butter (softened)
• A dash of cinnamon
• A dash of nutmeg
• 2 ounces dark rum
• 5 ounces hot apple cider

Directions

1. Place butter, sugar, and spices in the bottom of a mug. Mix well.
2. Pour in rum and top it with hot apple cider.
3. Stir, serve, and enjoy!
4. Helpful tips: Feel free to add more spices to taste. Adjust rum/apple cider ratio to taste.