Sunday, December 17, 2006

Glogg, the perfect holiday pick me up

Glogg is the Scandinavian version of mulled wine. Glogg is sometimes served without alcohol, using berry juices, but traditionally glogg consists of red wine, spices, and a stronger spirit such as vodka or cognac. Glogg is served warm, but never boils, and is generally served with raisins, almonds or gingerbread, and is customarily served during Christmas time.

My version of Glogg was served with Foie Gras, and was an adaptation of a recipe in Aquavit cookbook, by the enlightened Marcus Samuelsson. My recipe follows:

750 ml bottle of red wine
1 cup vodka
1 cup port

2 cinnamon sticks
8 cloves
1 tsp cardamom
zest of one orange, and juice
1 cup Muscavado brown sugar

½ cup each blanched almonds and raisins.

Following the traditional recipe takes an overnight soak and a heating that is not needed. Take all the spices and sugar and put them in a pot. Pour half the bottle of wine over this and cook on a low flame until it reduces by half, maybe 45 minutes. In the mean time put the rest of the liquid in an above room temperature area, like next to the pot of wine and spices?!?! or go ahead and microwave it for a minute, just to take the chill off. Strain the reduced wine into the rest of the liquid and it’s tasting good. Pick the almonds and rasing out of the stainer and serve them as a side to the drink. Easy Swedish fun, like Ikea.

If you are interested in any other Swedish Christmas time Festivities check out my friends blog at Evidently they are fond of goats at well as mulled mine. Cheers.

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