William Shakespeare lived during the Elizabethan era, a time when Christmas was a deeply cherished celebration marked by feasting, revelry, and tradition. The holiday season in the 16th and early 17th centuries stretched over twelve days, from Christmas Day to Twelfth Night (January 6), and was filled with music, plays, dancing, and, of course, bountiful food and drink.
While Shakespeare’s plays rarely mention Christmas directly, his works brim with references to feasting, merriment, and seasonal customs that evoke the spirit of the holiday. A Shakespearean Christmas would have combined theatrical flair, communal joy, and the hearty dishes of the Elizabethan table.
Christmas in Shakespeare’s Time
The Elizabethan Christmas was a mix of Christian tradition and pagan customs, such as decorating homes with holly, ivy, and mistletoe. It was also a time for indulgence, as the hard work of harvest had ended, and food stores were plentiful. Nobles and commoners alike celebrated with grand meals, wassailing (caroling and drinking), and entertainment, including masques, dances, and performances—activities that would have inspired Shakespeare as both a playwright and actor.
The Feast: Shakespearean Christmas Fare
Christmas feasts during Shakespeare’s time were elaborate and symbolic, showcasing the wealth and generosity of the host. The tables were laden with roasted meats, rich puddings, and spiced beverages. Here’s what might have graced the holiday table in Stratford-upon-Avon or London:
Main Dishes
• Boar’s Head: The centerpiece of a traditional Elizabethan Christmas feast, the boar’s head was roasted, garnished with rosemary and bay leaves, and presented with great ceremony.
• Roast Goose or Swan: For those who couldn’t afford boar, goose was a popular alternative, often stuffed with onions, sage, and breadcrumbs. Wealthier households might serve swan.
• Venison Pie: A savory pie filled with venison, spices, and dried fruits symbolized prosperity and abundance.
• Pottage: A thick, hearty stew made with vegetables, grains, and sometimes meat, served as a warming first course.
Side Dishes
• Frumenty: A creamy dish of boiled wheat, milk, sugar, and spices, often served as a side or dessert.
• Spiced Root Vegetables: Roasted parsnips, carrots, and turnips seasoned with nutmeg and cinnamon added color and flavor to the meal.
• Bread and Cheese: Freshly baked bread and wheels of cheese were staples at any feast.
Desserts: Sweet Shakespearean Delights
Elizabethans loved sweet treats, especially during festive occasions. Desserts were rich, spiced, and often symbolic of wealth and celebration:
Twelfth Night Cake
A rich fruitcake filled with dried fruits, nuts, and spices, the Twelfth Night Cake was the highlight of the season. A bean and a pea were hidden inside the cake, and those who found them were crowned King and Queen of the revels for the night.
Marchpane (Marzipan)
An almond paste confection molded into elaborate shapes, marchpane was both a dessert and a table decoration, showcasing the creativity of the cook.
Gingerbread
Elizabethan gingerbread was spiced and dense, shaped into intricate patterns, and sometimes gilded with gold leaf for added elegance.
Custard Tarts
Sweet custard tarts flavored with nutmeg and rosewater were a popular dessert for special occasions.
Sugared Fruits and Nuts
Candied fruits, such as oranges and quinces, and spiced nuts were enjoyed as both snacks and festive decorations.
Drinks: Wassail and Cheer
The Elizabethan Christmas was as much about drink as it was about food. Beverages were rich, spiced, and warming, perfect for cold winter nights.
• Wassail: A hot, spiced ale or cider mixed with honey and served from a communal bowl during caroling and toasts.
• Sack (Sherry): A favorite among Elizabethans, this sweet fortified wine was enjoyed during feasts.
• Mulled Wine: Red wine warmed with cinnamon, cloves, and nutmeg, a perfect companion to rich foods.
• Ale and Mead: These hearty, fermented drinks were staples of the Elizabethan table.
Entertainment: A Shakespearean Christmas Atmosphere
An Elizabethan Christmas wasn’t just about food; it was a time for performances, storytelling, and communal joy. Shakespeare himself may have entertained audiences with plays or sonnets during the holiday season. Celebrations often included:
• Masques: Theatrical performances with elaborate costumes and music.
• Caroling: Groups of singers would visit homes, spreading cheer with traditional songs.
• Games: Popular pastimes included card games, dice, and “snap-dragon,” a daring game involving plucking raisins from flaming brandy.
• Dancing: Guests would partake in lively dances, such as the galliard or the pavane.
A William Shakespeare Christmas is a celebration of abundance, creativity, and community. From the boar’s head centerpiece to the spiced Twelfth Night Cake, the foods and desserts reflect the richness of Elizabethan culture and the importance of storytelling, music, and laughter during the holiday season.
This year, channel the Bard by hosting a Shakespearean-inspired Christmas feast. Adorn your table with evergreens, raise a wassail toast, and revel in the magic of a holiday steeped in history and theatricality. As Shakespeare himself wrote, “If music be the food of love, play on!” And surely, Christmas is the season for both food and love.
Shakespeare-Inspired Marchpane (Marzipan)
Marchpane, a delicacy often mentioned in Elizabethan times, is a sweet confection of almond paste that could be molded, gilded, or baked into intricate designs. Here’s a recipe inspired by the era, evoking the grandeur of Shakespearean feasts.
Ingredients
• 2 cups blanched almonds (or almond flour)
• 2 cups powdered sugar
• 1 teaspoon rose water (or orange blossom water)
• 1 egg white (optional, for a traditional binding)
• Edible gold leaf or powdered sugar (for decoration)
Instructions
Preparing the Almond Paste:
1. Grind the Almonds:
If using whole almonds, grind them finely in a food processor until they resemble a coarse powder. Alternatively, use almond flour.
2. Mix Ingredients:
In a bowl, combine the almond powder and powdered sugar. Gradually add rose water and mix until a soft dough forms. Add the egg white for a firmer, more moldable texture if desired.
3. Knead the Paste:
Knead the dough on a clean surface until smooth and pliable. If it’s too sticky, dust with a bit more powdered sugar.
Shaping and Decorating:
4. Shape the Marchpane:
Roll the dough into a flat disc, about ½ inch thick, or mold it into decorative shapes using molds or your hands. Traditional Elizabethan marchpane was often shaped into elaborate designs.
5. Bake (Optional):
For a baked version, place the shaped marchpane on a parchment-lined baking sheet. Bake at 300°F (150°C) for 8–10 minutes, or until it just begins to dry out but remains pale.
6. Decorate:
Once cooled, dust with powdered sugar or decorate with edible gold leaf for a luxurious touch. You could also paint designs on the surface with food coloring mixed with a bit of water or alcohol.
Serving:
Present your marchpane on a gilded plate, evoking the opulence of a Shakespearean banquet. Serve as a sweet treat alongside wine or mead.
Historical Note:
In Elizabethan times, marchpane was often crafted into elaborate shapes and used as a centerpiece for feasts, showcasing the host’s wealth and artistry. Its inclusion in Shakespeare’s Romeo and Juliet (“Good thou, save me a piece of marchpane”) highlights its cultural importance.
Enjoy your taste of the Renaissance!
Classic Custard Tarts Recipe
Custard tarts, a beloved treat with roots in medieval Europe, were a staple in Elizabethan feasts and remain a timeless dessert today. Here’s a recipe for creamy custard tarts baked in crisp, buttery pastry.
Ingredients
For the Pastry:
• 1 ¼ cups (160g) all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed
• 2–3 tablespoons ice-cold water
For the Custard Filling:
• 1 cup (240ml) whole milk
• ½ cup (120ml) heavy cream
• 3 large egg yolks
• ¼ cup (50g) sugar
• 1 teaspoon vanilla extract or seeds from ½ vanilla pod
• Grated nutmeg, for garnish
Instructions
Make the Pastry:
1. Combine Dry Ingredients:
In a bowl, mix the flour, sugar, and salt.
2. Cut in Butter:
Add the cold butter cubes and rub them into the flour using your fingertips or a pastry cutter until the mixture resembles breadcrumbs.
3. Add Water:
Gradually add ice-cold water, 1 tablespoon at a time, mixing gently until the dough comes together.
4. Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Make the Custard Filling:
5. Heat the Milk and Cream:
In a saucepan, combine the milk and cream. Heat gently over medium-low heat until just warm (do not boil).
6. Whisk the Eggs and Sugar:
In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Stir in the vanilla extract.
7. Strain the Mixture:
Strain the custard through a fine sieve to ensure a smooth texture.
Assemble and Bake:
8. Prepare the Tart Shells:
Preheat your oven to 375°F (190°C). Roll out the chilled pastry on a lightly floured surface to about ⅛-inch thickness. Cut out circles slightly larger than your tart tins and press the pastry into the tins. Trim the edges.
9. Blind Bake the Pastry:
Line the tart shells with parchment paper and fill with baking beans or rice. Bake for 10 minutes. Remove the paper and weights, and bake for another 5 minutes until lightly golden.
10. Fill and Bake the Tarts:
Reduce the oven temperature to 325°F (160°C). Pour the custard filling into the tart shells, filling almost to the top. Sprinkle a pinch of grated nutmeg over each tart.
11. Bake Until Set:
Bake for 20–25 minutes, or until the custard is just set but still slightly wobbly in the center.
Cool and Serve:
12. Cool the Tarts:
Allow the tarts to cool in the tins for 10 minutes before transferring to a wire rack.
13. Serve:
Serve warm or at room temperature for a taste of classic comfort.
Tip: For a Shakespearean touch, consider infusing the milk with a pinch of saffron or a splash of rose water for a fragrant twist!
Not Your Grams Kitchen 