Oscar Wilde, the flamboyant playwright and poet of the late 19th century, is often remembered for his wit, decadence, and deep appreciation for beauty in all its forms. Though Wilde was more famous for his literary genius than his culinary endeavors, Christmas in his world would undoubtedly have been a feast for both the palate and the imagination. To envision an “Oscar Wilde Christmas” is to picture a celebration that blends Victorian tradition, indulgent feasting, and an aesthetic touch worthy of the man himself.
The Spirit of Christmas in Wilde’s Time
Wilde lived during the Victorian era, a period that saw Christmas transformed into the festive celebration we know today. Thanks to Queen Victoria and Prince Albert, traditions like Christmas trees, caroling, and sumptuous feasts became central to the season. Wilde, with his penchant for the theatrical, would have embraced the holiday with enthusiasm, turning it into a showcase of elegance, creativity, and indulgence.
In Wilde’s circle, Christmas was not just a religious holiday but a time to revel in the pleasures of good company, art, and exquisite food. Imagine a dining room decorated with lush garlands, flickering candlelight, and tables set with gleaming silverware and crystal glasses. The atmosphere would be one of merriment and sophistication, a reflection of Wilde’s own personality.
Foods of a Wildean Christmas Feast
The Main Course: Tradition Meets Decadence
At the heart of any Victorian Christmas meal was the roast. A Wilde Christmas feast might feature:
• Roast Goose or Turkey: Goose was the traditional centerpiece of a Victorian Christmas dinner, though by Wilde’s time, turkey was becoming increasingly popular. Stuffed with chestnuts, sage, and onions, the bird would be served with a rich gravy.
• Game Meats: Wilde, who adored the countryside, might have included venison or pheasant, glazed with wine or port, adding an aristocratic touch to the meal.
• Yorkshire Pudding: Served alongside the meats, this classic savory pudding would be drenched in drippings from the roast.
Side Dishes: A Symphony of Flavors
Wilde would have delighted in the variety of side dishes that were both traditional and lavish:
• Potatoes: Mashed with cream and butter or roasted to a golden crisp, potatoes were a staple of the Victorian table.
• Brussels Sprouts with Chestnuts: A quintessential Christmas side, the bitterness of the sprouts balanced by the sweetness of roasted chestnuts.
• Plum Pudding Sauce: This would often double as a sauce for meats, adding a unique sweetness and spice to the meal.
Desserts: The Crown Jewel of the Feast
No Oscar Wilde Christmas would be complete without a grand finale of desserts, as Wilde’s love of indulgence would shine brightest here:
• Plum Pudding: Also known as Christmas pudding, this steamed dessert was made with dried fruits, spices, and suet, then soaked in brandy and flambéed at the table—a dramatic touch Wilde would have relished.
• Mince Pies: These small pastries, filled with a mixture of dried fruits and spices, were a Victorian favorite and a perfect accompaniment to tea or mulled wine.
• Trifle: Layers of sponge cake soaked in sherry, custard, jelly, and cream, garnished with candied fruit, offered a rich and colorful end to the meal.
Drinks to Toast the Season
To accompany this feast, Wilde’s table would be laden with an array of beverages:
• Mulled Wine: Spiced and warmed, this Victorian staple added cheer to cold winter nights.
• Champagne: A symbol of celebration and sophistication, it would have flowed freely at Wilde’s gatherings.
• Eggnog: Rich, creamy, and spiked with brandy or rum, eggnog was a festive favorite.
Wildean Wit at the Table
Beyond the food, an Oscar Wilde Christmas would be marked by lively conversation and sparkling wit. Guests might recite poetry, exchange humorous anecdotes, or engage in spirited debates, all under Wilde’s charismatic influence. His humor would add flavor to the feast, as he believed that “after a good dinner one can forgive anybody, even one’s own relations.”
A Modern Take on an Oscar Wilde Christmas
For those who wish to celebrate Christmas in Wildean style today, focus on blending tradition with decadence. Recreate the Victorian menu, but don’t shy away from adding your own artistic flair—perhaps a table set with gilded accents or a signature cocktail inspired by Wilde’s works. Above all, channel Wilde’s appreciation for beauty, indulgence, and good company.
An Oscar Wilde Christmas is more than a meal; it’s a celebration of life’s finest pleasures, wrapped in the glow of festive cheer. To paraphrase Wilde himself, “The only thing to do with a perfect Christmas is to enjoy it!”
An Oscar Wilde-inspired trifle should reflect his wit, sophistication, and indulgent flair, with a nod to his Irish heritage. Here’s a recipe that combines classic trifle elements with Irish ingredients and an elegant presentation:
Oscar Wilde Trifle: “The Decadent Dandy”
Ingredients
For the base:
• 1 loaf of Irish soda bread or buttery sponge cake, sliced into cubes
• 100 ml Irish whiskey or Baileys Irish Cream (optional, for soaking)
• 200 ml strong brewed Earl Grey tea, cooled
For the custard:
• 500 ml whole milk
• 100 ml heavy cream
• 4 large egg yolks
• 100 g granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla bean paste
For the jelly layer:
• 500 g fresh blackberries or raspberries
• 100 g granulated sugar
• 2 tbsp water
• 4 gelatine leaves (or 2 tsp powdered gelatine)
For the whipped cream:
• 300 ml heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tbsp Baileys or vanilla extract
For garnish:
• Crumbled honeycomb toffee or golden chocolate shards
• Fresh berries
• Edible gold leaf (optional, for Wildean extravagance)
Instructions
1. Prepare the jelly:
• In a saucepan, combine the berries, sugar, and water. Simmer over medium heat until the berries release their juices and soften.
• Strain the mixture through a fine sieve to remove seeds.
• Bloom the gelatine in cold water, then dissolve it in the warm berry syrup. Pour the mixture into a shallow dish to set. Chill for at least 2 hours.
2. Prepare the custard:
• Heat the milk and cream in a saucepan until steaming, but not boiling.
• In a bowl, whisk together egg yolks, sugar, cornstarch, and vanilla.
• Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Return to the pan and cook over low heat until thickened. Cool completely.
3. Assemble the base:
• Layer the soda bread or sponge cake cubes at the bottom of a large trifle bowl or individual glasses.
• Drizzle with whiskey and tea to soak.
4. Layer the trifle:
• Pour a layer of custard over the soaked cake.
• Add a layer of set jelly, broken into chunks.
5. Top with whipped cream:
• Whip the cream with powdered sugar and Baileys until soft peaks form. Spoon or pipe over the top of the trifle.
6. Garnish:
• Scatter fresh berries and crumbled honeycomb on top. Add edible gold leaf for an extra touch of Wildean decadence.
Serving Notes
Serve the trifle in crystal-clear dishes to showcase the vibrant layers. Pair with a cup of Earl Grey tea or a glass of champagne for a Wilde-worthy flourish.
As Wilde might say: “To indulge is an art; let this trifle be your masterpiece.”
An Oscar Wilde-inspired eggnog should be opulent, witty in its flavors, and sophisticated in its presentation. This recipe draws on his Irish heritage with a touch of whiskey and cream, along with indulgent spices and a flair for decadence.
Oscar Wilde Eggnog: “The Velvet Indulgence”
Ingredients
For the eggnog:
• 4 large egg yolks
• 100 g granulated sugar
• 500 ml whole milk
• 250 ml heavy cream
• 100 ml Irish whiskey (or Irish cream liqueur for a sweeter version)
• 1 tsp vanilla bean paste
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cinnamon
For the meringue topping:
• 4 large egg whites
• 2 tbsp superfine sugar
• Pinch of cream of tartar
For garnish:
• Freshly grated nutmeg
• Edible gold dust or gold leaf (optional, for Wildean opulence)
Instructions
1. Prepare the eggnog base:
• In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy.
• In a saucepan, combine the milk, cream, vanilla, nutmeg, and cinnamon. Heat gently over medium heat until steaming (do not boil).
• Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon (about 5 minutes).
• Remove from heat and stir in the Irish whiskey. Cool slightly, then chill in the fridge for at least 2 hours.
2. Prepare the meringue topping:
• In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until glossy, stiff peaks form.
3. Assemble the eggnog:
• Pour the chilled eggnog into glasses or mugs. Top each serving with a generous dollop of meringue.
4. Garnish:
• Lightly torch the meringue with a kitchen blowtorch for a caramelized effect (optional).
• Sprinkle with freshly grated nutmeg and, if desired, a touch of edible gold dust or gold leaf for a luxurious finish.
Serving Notes
Serve the eggnog in crystal glasses or ornate mugs for a Wildean sense of style. Pair with shortbread biscuits or Irish oatcakes for a touch of heritage.
As Oscar Wilde might say: “Nothing succeeds like excess—especially when it’s poured into a glass.”
Not Your Grams Kitchen 