calvados, ahoy

Written by Cathoel Jorss, published 9 years ago

Miserable with flu I staggered down to the markets in search of star anise, lemons, and fresh coriander. There was a golden-lit stall with a radio blaring which sells raclette, a stinky, melty, fondue-like cheese, and “hot apple punch.” Hot apple punch! Irresistible. I came round the front of the stall and presented myself; moments later the bloke, who had been sneaking a quick durry out the back, lifted the flap of his tent and introduced himself with the flourish of a magician: “You see? I am already there.”

I’d like an apple punch, I said, and he said, lifting a golden bottle and tilting it towards me, would you like a shot of calvados in it? Good on a chilly night. In German they say, ein Schluck: a swallow. Oh yes, I said, absolutely: I am wanting it against the flu and I think with the calvados it will be just… “Hervorragend,” he finished for me. Capital, tremendous, outstanding.

Carrying my steaming cup I went around the vegetable stalls, gathering a bunch of coriander, a quiver of cinnamon quills. At the cheese stall where she cuts slabs of butter fresh from a giant block I bought eggs for the weekend, waiting til she had served the family of Syrian refugees whose host, a Berlin woman in her fifties, hastily appeared to translate for them. “These are really good eggs,” she said, using gesture: “they’re organic.” The Syrian man wanted the eggs but he and his three children screwed up their faces at the pervasive stench of over-mature German cheeses, something they have perhaps never encountered before. The stallholder met my eye and very gently we started laughing. “Stinks, hey?” she said cheerfully to the youngest child, holding out the swinging plastic bag of eggs invitingly. When I got home I put my stock pot on the stove and have added to it the following ingredients, a witches’ brew for colds and flu that I have sworn on for twenty years: it deals with aching bones, the twitching burning skin, the sore throat and feeling of lassitude: heat in a pot full of water for an hour or two, slowly, then serve each cupful with honey and the juice of half a lemon. You’re welcome.

Witches Brew

6 cloves garlic, split in half
5-6 chilies
half-thumb chunk of ginger, sliced
6 anise stars
5-6 quills cinnamon
rind of a lemon or a lime
bunch of fresh coriander

Simmer one hour in 8-10 cups of water. Let stand one hour. Serve each cupful with honey and juice of half a lemon.