In the very last sentence of “A Christmas Carol”, Ebenezer Scrooge announces, over a bowl of “Smoking Bishop,” that he’ll give Bob Cratchitt a raise. Historians tells us that this warm winter punch made with red wine and port – so named because the drink traditionally associated with bishops was port -- was popular in England in the 18th and 19th centuries. (A recipe for Bishop appears in the charming “Mystic Seaport Cookbook: 350 Years of New England Cooking” by Lillian Langseth-Christensen, so it was apparently enjoyed in Connecticut as well. That recipe, from 1864, is made only with port, a lemon that's been rubbed hard with sugar, and the sugar that was rubbed on the lemon. So interesting!) Getting back to this recipe . . . . For the deepest and most luxurious flavor, let the fruit and spices sit in the wine for at least twenty-four hours. If you are not terribly fond of anise seeds, I encourage you to give them a try here: the bold flavors of the wine, other spices, citrus and port tone down the anise, which makes an important contribution in the background. I like this with any sweet or savory treat made with figs (especially pan de higo served with great cheeses), and with chocolate. Enjoy! ;o)

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