Posted by Chris on May 30, 2008
This glogg recipe caught my attention because of the interesting way it is mixed.
Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve in 8-ounce mugs, garnished with the almonds and raisins.
By my calculations, this recipe should make 15 to 20 servings so it will be great if you need enough for a get-together.
Posted by Chris on April 17, 2008
Deliathecrone posted this recipe for Mulled Wine with Kirsch on Group Recipes. Doused with brandy, if this mulled wine recipe does not keep you warm from head to toe, then you just need to put some more clothes on. Wow, this looks delicious. I think I can smell it from here.
Ingredients
- 2 bottles light-bodied red wine
- 1 1/4 cups sugar
- Zest of 1 orange
- Zest of 1 lemon
- 3 black peppercorns, crushed
- 2 cardamom pods, crushed
- One 3-inch cinnamon stick, crushed
- 1 clove, crushed
- 1/2 cup kirsch
Directions
- In a large saucepan, combine the red wine with the sugar and the orange and lemon zests.
- Put the spices in a tea ball and add to the saucepan.
- Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar.
- Remove from the heat, discard the tea ball and stir in the kirsch.
- Ladle the spiced wine into heatproof glasses and serve at once.
- MAKE AHEAD
- The spiced wine can be kept overnight at room temperature.
- Reheat before serving.
It is a bit labor-intensive for my tastes but I am sure it is worth it. Let us know what you think.
Enjoy!
Posted by Chris on
This sweet recipe with the Super-Dutch name is , well, Dutch and is as simple as it gets with only five ingredients - count ‘em and enjoy.
INGREDIENTS
- 1 (750 milliliter) bottle red wine
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1 orange
- 8 whole cloves
DIRECTIONS
- In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
- Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.
Use the shortest recipe you can find but it still takes way longer to make it than using Jodlers Gluhwein Mix, which allows you to make mulled wine in under a minute. I just had to throw that in. 
Posted by Chris on April 15, 2008
I am not a big fan of chamomile so this recipe from danky at Day Recipe does not immediately cry out to me, “drink me, Chris. Driiiiiink me!” but I am sure it is very nice. However, it is made with white wine so it is immediately unique for that reason alone - even without chamomile flowers. The recipe makes a healthy, but not overindulgent, 6 servings.
2 chamomile tea bags
2 cups boiling water1 750-ml bottle chenin blanc or other semidry white wine1/2 cup sugar
1/3 cup orange juice
1/4 cup light rum
2 tablespoons fresh lemon juice
1 tablespoon raisins
1 tablespoon chopped mixed dried fruit
1 bay leaf
1 cinnamon stick
1/8 teaspoon ground nutmeg
DIRECTIONS
Place tea bags in large glass measuring cup. Pour 2 cups boiling water over. Let stand 4 minutes. Discard tea bags.
Combine tea, wine and all remaining ingredients in medium saucepan. Stir wine mixture over medium heat until sugar dissolves. Bring mixture just to simmer. Remove from heat. Cover and let steep 20 minutes.
Rewarm wine over low heat (do not boil). Discard bay leaf and cinnamon stick. Ladle wine, raisins and dried fruit into mugs and serve.
Danky also posted a delicious-sounding spiced rum and tea punch recipe you might want to look into.
Posted by Chris on April 4, 2008
Joel of TravelBeat.Net went to Amsterdam and tried a few of the finer spirits there, including Bruidstranen, a spiced wine popular to newly weds and commonly served at weddings.
Joel sparked my interest in Bruidstranen so I looked a little further into it and found more explanation over at “Dutch recipes for the newly weds.”
This alcoholic drink is especially for weddings although it has a strange name: Tears of the Bride. The gold and silver leaves mean: the smell of roses and moonshine. It has a scent so fine, that it is comparable with the finest perfume. This drink is served at the wedding (or, as the rumour goes: when a woman is not amused with something her husband did, she poors him a glass to remind him of the weddingfauls). It can also be a gift from the married couple to their guests.
…and, what do you know? They also have a recipe for mulled wine (”Hypocras”) there Here’s the recipe. They have some interesting history about it too but you will have to visit them for that:
Hypocras - mulled wine
500 grams / 2lb 2oz. Sugar
2 lemons
2 tsp cinnamon
4 cloves
2 pieces of mace
6 white pepper corns
1 tsp coriander
5 oranges
1 tart apple such as �goudrenet�
� liter / 2 cups / 1 pint milk
2 litres / 2 qts red or white wine
Splice the cloves lengthwise and crush the pepper corns. Squeeze the two lemons and keep the juice. Dice the unpeeled, non-cored apple. Peel the oranges and keep the peels.
Mix juice, spices, peels, milk and wine in a large container and set aside to steep for at least a day, preferably longer.
Soak a large piece of cheesecloth or a good quality tea towel to use as a sieve. Put that (perhaps supported by a metal sieve or clander) over a wide-mouthed container or bottle able eventually to hold 2.5 litres (a gallon), or use smaller containers and pour the contents through a funnel into a larger one.
Enjoy!
Posted by Chris on March 24, 2008
Here’s a great recipe from the manufacturer of Jodlers Gluhwein mix. They always have great recipes. Try this one.
Jägertee - Hunter Tea
Per Glass
50 % Black (schwarzer) Tee
50 % Dry Red wine
25 ml Glühwein mix
20 - 25 ml Obstler or Schnapps
20 - 25 ml Rum
You heat this manly drink as you do Glühwein (to just below boiling temperature) and some add real Orange juice as
well. Before you drink, start with a low rumble in your throat and let it turn into a growl, then roar!
Enjoy!
Posted by Chris on March 19, 2008
Wow! That’s a lot of honey!
The first thing I noticed about this red wine wassail recipe from I’m in the Mood for Food is that it requires a lot of water. The second thing I noticed is that it requires a LOT OF HONEY! I only noticed the honey second because I read from the top down.
I also really like the blog’s design. Can anyone tell me where it came from?
Here’s the red wine wassail recipe:
2 cups (500 ml) water
1 cup (250 ml) honey
4 whole cloves
3 cinnamon sticks
2 lemons, thinly sliced
1 750-ml bottle red wine (I used a cabernay and I have no idea how much 750 ml is so I dumped in the bottle)
Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes.Add the wine and heat slowly until just below the boiling point. Serve hot. Serves 6.
If you make this one, please let us know how you like it. I am really curious about how this tastes but I don’t have enough honey around to make it. I am not sure anyone has that much honey around. I guess it’s time for a trip to one of the farmers’ markets around here.
Posted by Chris on March 17, 2008
Celebrate your achievements in style no matter how far from home. Just add water to this mulled wine powder and voila! - mulled wine.
This mulled wine in a bag is pure genius as far as I am concerned. The powdered mulled wine is made by Trekking-Mahlzeiten, a Swiss company that makes quality outdoor gear for expeditions and camping. For those of you who read German, you can learn more about their powered mulled wine on their main site.
Unfortunately, at this time they only distribute water purification products and a few cooking devices to the US. I will be on the lookout for powdered mulled wine and let you know when it is available here - from www.Gluhwein.Net.
Posted by Chris on March 13, 2008
Wow
wow
WoW… taste buds don’t fail me now.
This recipe on Life The Universe and Every in Between was translated from Dutch by Nina and Peter.
Ingredients:
300ml red wine
Zest of one Lemon
Zest of one Orange
4 Star Anise
1 Cinnamon Stick
6 Cloves
220g Caster Sugar
12g Gelatine
900ml Cream
1 Vanilla Bean
Method:
On low heat combine the wine with zests and whole spices (excluding the vanilla bean) with 55 grams of the caster sugar in a saucepan. Stir until the sugar is dissolved then leave for 15mins on low heat to let the flavors infuse. Remove from heat and strain the spices from the mixture setting aside half of the wine mixture (with spices) for a finishing drizzle. Add 5 grams of the gelatine to dissolve in the remaining (strained) wine mixture in saucepan letting it cool down a little before portioning it in to 6-8 small (oiled) ramekins or tea cups. Place in the fridge to set for AT LEAST one hour.
In another saucepan heat the cream, remaining sugar and contents of the vanilla bean together until at a simmer. Remove from heat and dissolve the rest of the gelatine (7g) in the mixture stirring occasionally until the gelatine starts to take form. Then pour the vanilla cream mixture on top of the set wine and refrigerate for AT LEAST 6hours before serving.
Serving:
Ease the edges of the ramekins/tea cups with a knife and then dipping the cup surface in bowl of hot water for 3seconds. This helps to release the contents before placing upside down on a saucer and drizzling with the chilled spiced wine reduction.
Serves six
Enjoy!
Posted by Chris on March 2, 2008
I think Karl’s description of Gluhwein is the most accurate and sentimental one I have ever seen about Glogg. He’s right, though - God bless him. His glogg recipe looks just as nice - sweet, hot, boozy. mmm, goodness.
2 cups red wine
2 cups port
4oz. brandy
Mulling spices
2 Cinnamon sticks
Optional:
Aquavit / Grain alcohol
Slivered almonds
White raisins
Combine the wine & port together in a saucepan. Put the cinnamon sticks and about a palmful of mulling spices in a cheesecloth, tea ball or other such spice restraint in the saucepan with the wine mixture. (Mulling spices can be purchased as a mix, and is typically a mix of sweet and aromatic spices like cardamom, clove, allspice, orange peel, maybe some peppercorn, so on.)
Being careful not to get the mixture too hot - above about 175 degrees F will kill the alcohol - heat the wine to a temperature above warm but not yet hot. Let it heat long enough to let the spices open up - you’ll smell them. Shouldn’t be longer than a half hour, but let your nose tell you.
Remove spices & cinnamon sticks and add your brandy, as well as the aquavit if you have it/choose to use it. Serve in an Irish coffee mug with slivered almonds and white raisins at the bottom. After you finish the glögg, the wine-sloshed remains are a nice treat.
I would like to point out that what he calls “mulling spices” are also available in syrup form, which is much easier to use than the typical spice blends and requires no strainer or cheese cloth.
Reheated is a food blog dedicated to showcasing the food and recipes in The Reheated Cooking Thread at Fazed.net.
