superfluent
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Glögg is a Swedish drink for a cold winter evening (in July for instance if youre in Australia
. It is heated, spiced and sweetened wine, a bit like the German Glühwein. Below is a recipe, though maybe the measurements dont make sense outside Sweden, and some of the ingredients may not be standard stock. But it will come out pretty neat even if its not exactly like the original, so the details doesnt really matter (it's the alcohole we're after, right)!
What to use:
3 sticks cinnamon
2-3 pieces dried Seville orange peel
2-3 pieces dried ginger (not ground)
some 10 cardamom seeds (whole)
some 10 cloves (whole)
1 cup (2.5dl) water (optional -mouse or man?)
Sugar...the amount is up to you. Ether you go for sweet or you go for slightly dry (sweet is nice thogh...).
1 bottle of (cheap) red or white wine
Some of these things are hard to find in some places, such as dried whole ginger (and how big is a piece anyway?). When in doubt, use fresh rather than powdered dry, as the powder makes it nigh well impossible to sieve/filter it all at the whole thing just clogs up. If you cant find dried peels of Seville orange (this has been known to happen), it is possible to substitute a smaller quantity of the thin orange part of the peel of an ordinary orange. In the end youll probably have substituted just about everything, but that will work too, Ive tried it
What to do:
Heat spices and water to boiling, then turn off heat and let stand overnight
Sieve/filter out the spices
Add the wine
Add sugar to taste (that should be a minimum of one deciliter (=2/5 of a cup); were talking Swedish cooking here!). You probably have to heat it first so that the sugar dissolves, then see if you want to add some more
The traditional way to add shugar is to put a fair amount of shuger cubes on a sifth and ignite and burn the alcohole until the shugar has melted/caramelized into the glögg (but that kind of dagerous stuff -let alone a wase of perfectly good booze- so I usually just add the shugar and be done with it)
Heat it all up. Note that alcohol evaporates at 72 degrees Celsius (or is it 78?) so you want to be a bit careful!
Some naughty people would spike the whole thing with a splash of vodka... (optional, but not bad at all...)
Serve hot with raisins and blanched almonds (dropped into the cups after serving). Glögg is normally served in tiny cups (the cups from your Turkish/Japanese/etc. souvenir tea set will be perfect), and some tiny spoons are useful for fishing out the raisins and almonds.
The socio-cultural context for glögg is either as a pre-dinner drink in the winter, or as a separate event, usually at about 4 or 5 pm, a bit like a cocktail party. On the side, pepparkakor ("chirstmas"/cinnamon spiced crackers) is the kind of thing to nibble, but youll have to look for the recipe for them somewhere else)!
The extract keeps very well (thats why them vikings used to sail all the way to Indonesia to get spices they work as preservatives), so you can make more and keep it in a bottle, handy for whenever you fancy a glögg on a cold evening (which is probably either about four times in a season or it's like every darn evening -it's up to you to decide...); anyway, it will keep for at least a year.
One tip for the beer drinking crowd is to cook the spices with about a pint of good homebrew or mead -that's the mideval way of doing it...
/
H
. It is heated, spiced and sweetened wine, a bit like the German Glühwein. Below is a recipe, though maybe the measurements dont make sense outside Sweden, and some of the ingredients may not be standard stock. But it will come out pretty neat even if its not exactly like the original, so the details doesnt really matter (it's the alcohole we're after, right)! What to use:
3 sticks cinnamon
2-3 pieces dried Seville orange peel
2-3 pieces dried ginger (not ground)
some 10 cardamom seeds (whole)
some 10 cloves (whole)
1 cup (2.5dl) water (optional -mouse or man?)
Sugar...the amount is up to you. Ether you go for sweet or you go for slightly dry (sweet is nice thogh...).
1 bottle of (cheap) red or white wine
Some of these things are hard to find in some places, such as dried whole ginger (and how big is a piece anyway?). When in doubt, use fresh rather than powdered dry, as the powder makes it nigh well impossible to sieve/filter it all at the whole thing just clogs up. If you cant find dried peels of Seville orange (this has been known to happen), it is possible to substitute a smaller quantity of the thin orange part of the peel of an ordinary orange. In the end youll probably have substituted just about everything, but that will work too, Ive tried it
What to do:
Heat spices and water to boiling, then turn off heat and let stand overnight
Sieve/filter out the spices
Add the wine
Add sugar to taste (that should be a minimum of one deciliter (=2/5 of a cup); were talking Swedish cooking here!). You probably have to heat it first so that the sugar dissolves, then see if you want to add some more
The traditional way to add shugar is to put a fair amount of shuger cubes on a sifth and ignite and burn the alcohole until the shugar has melted/caramelized into the glögg (but that kind of dagerous stuff -let alone a wase of perfectly good booze- so I usually just add the shugar and be done with it)
Heat it all up. Note that alcohol evaporates at 72 degrees Celsius (or is it 78?) so you want to be a bit careful!
Some naughty people would spike the whole thing with a splash of vodka... (optional, but not bad at all...)
Serve hot with raisins and blanched almonds (dropped into the cups after serving). Glögg is normally served in tiny cups (the cups from your Turkish/Japanese/etc. souvenir tea set will be perfect), and some tiny spoons are useful for fishing out the raisins and almonds.
The socio-cultural context for glögg is either as a pre-dinner drink in the winter, or as a separate event, usually at about 4 or 5 pm, a bit like a cocktail party. On the side, pepparkakor ("chirstmas"/cinnamon spiced crackers) is the kind of thing to nibble, but youll have to look for the recipe for them somewhere else)!
The extract keeps very well (thats why them vikings used to sail all the way to Indonesia to get spices they work as preservatives), so you can make more and keep it in a bottle, handy for whenever you fancy a glögg on a cold evening (which is probably either about four times in a season or it's like every darn evening -it's up to you to decide...); anyway, it will keep for at least a year.
One tip for the beer drinking crowd is to cook the spices with about a pint of good homebrew or mead -that's the mideval way of doing it...
/
H
