I was talking to MaryAnn on PY and she was wondering what Glögg is, so I posted my recipe for her....so, I thought ,there are some people over here too that may enjoy some winter heat...lol
so if you stay cold after this, its not my fault! Skål!
so here is my recipe plus an explanation of what it is...
Quote:
1/8 +- tsp ground cardamom
1/8 +- tsp ground cloves
1/8 +- tsp ground ginger
1/8 – ¼ tsp ground cinnamon
1 qt. vodka (inexpensive)
1 gal. red wine (inexpensive)
½ qt Madeira wine (or if hard to find use Cream sherry)
3 cups sugar
mix ,heat on stove add some dried fruit , like apple slices, apricot, orange peels.
heat to 140F DO NOT LET BOIL! (You know why!)
when serving add some slivered peeled almonds and raisins.
Glögg Glögg is the term for mulled wine in the Nordic countries and Estonia (sometimes misspelled as glog or glug); in (Swedish and Icelandic: Glögg, Norwegian and Danish: Gløgg, Finnish and Estonian: Glögi). Glögg may also be, and is often, prepared without alcohol. Bottles of ready-made glögg extract are often purchased, containing fruit extract and spices, and mixed into wine and then heated to 60°-70° Celsius (140°-158° Fahrenheit). The temperature should not rise above 78.4° Celsius (173.12° Fahrenheit) in order to avoid boiling off the alcohol. In Sweden the ready-made glögg is normally not sold in extract form and water is not added. The main ingredients are (usually red) wine, spices such as cinnamon, cardamom and cloves, sugar or molasses, and optionally also stronger spirits such as vodka, akvavit or brandy. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glögg is generally served with raisins, almond slivers, and gingerbread, and is a popular warm drink during the Christmas season.
All over Scandinavia 'glögg parties' are often held during the month before Christmas.
Thanks Bjorn. Never thought of that - making your own glögg. Got to try the special Sefeldt recipe this Christmas. Will probably add an extra qt. of vodka though... making it a "starkvinsglögg"!
Thanks Bjorn. Never thought of that - making your own glögg. Got to try the special Sefeldt recipe this Christmas. Will probably add an extra qt. of vodka though... making it a "starkvinsglögg"!
well, we never used to do it "back home"...but after my first year here w/o Glogg , had to make some...cant remember where I got the recipe, but its very good... and yes, I always have a qt of vodka under the stove to 'spike' it with sometimes...but its pretty 'spiked' as is...lol
for You Goran ,just make ea qt 1L...so 1L vodka, 1/2 L Madeira and 4L red wine!
I was talking to MaryAnn on PY and she was wondering what Glögg is, so I posted my recipe for her....
Bjorn, I'm not quite sure which other forums you attend besides PY & FGF, but exchanging receipees on a cooking forum (which is totally fine by all means, I totally respect that: the more power to ya), no, I didn't really expect that from you.
I was talking to MaryAnn on PY and she was wondering what Glögg is, so I posted my recipe for her....
Bjorn, I'm not quite sure which other forums you attend besides PY & FGF, but exchanging receipees on a cooking forum (which is totally fine by all means, I totally respect that: the more power to ya), no, I didn't really expect that from you.
That ain't cooking, it's mixology, something dear to many of us.....
Wouter, I have always been interested in cooking...started as a 8-9 yr old , also did baking back then...used to bake on sat nites when I visited my Grandfather out in the country...on those dark fall/spring nites when I was that age, and no tv yet , what do you do? you do something... I baked! it was well received by my grandpa!
later I became a troop cook in the bioy scouts!
in my adulthood , I cooked a lot, even thought about writing a cook book once, but I`m too lazy! Also had the idea 30 yrs ago about opening my own Swedish restaurant here, but decided I didnt want to get up at 4am , go to the market and shop, then roll 500 meatballs before lunch ,etc...lol.. but I do have a few good recipes on my own...
but , no, I dont go to any other forums than PY and FGF...I used to belong to "the Triumph Club Of Sweden" `s forum when I had my GT6 convertible though (a GT6 chasi, with a Spit body).. see you learn something new every day!
Wouter, I have always been interested in cooking...started as a 8-9 yr old , also did baking back then...used to bake on sat nites when I visited my Grandfather out in the country...on those dark fall/spring nites when I was that age, and no tv yet , what do you do? you do something... I baked! it was well received by my grandpa!
later I became a troop cook in the bioy scouts!
in my adulthood , I cooked a lot, even thought about writing a cook book once, but I`m too lazy! Also had the idea 30 yrs ago about opening my own Swedish restaurant here, but decided I didnt want to get up at 4am , go to the market and shop, then roll 500 meatballs before lunch ,etc...lol.. but I do have a few good recipes on my own...
but , no, I dont go to any other forums than PY and FGF...I used to belong to "the Triumph Club Of Sweden" `s forum when I had my GT6 convertible though (a GT6 chasi, with a Spit body).. see you learn something new every day!
I was only kidding off course; I like cooking as well. If you like good food, you like cooking, I think.
But perhaps more interesting to learn, is that a site like PY also has there own Vikki: MaryAnn!
So...do you use black or green? Or does it matter?
black or green what? wine? its red...Vodka? its clear...Madeira? its dk red/brownish...
The link on Cardamom. It says theres two kinds. Black-n-green. May not matter?
the one I use is grey/white if you use "whole" and it has little black seeds inside... the ground is dark grey/black...soI would say "black"...betcha its the only kind in the spice rack at the grocery store!
