Posted by Chris on July 24, 2008
Here’s a nice refreshing recipe I just saw on recipezaar - white mulled wine with peach juice. Even hot, white wine with lemon slices and peach juice sounds refreshing to me.
Ingredients
- 1 1/2 cups dry white wine, such as Sauvignon Blanc
- 1/2 cup peach juice
- 2 lemon slices
- 1 slice fresh ginger, 1/4 inch
- 1/8 teaspoon ground cinnamon
- 2 teaspoons honey
- 2 slices crystallized ginger, for garnish
Directions
-
Add the first 6 ingredients in a saucepan over low heat; stir to dissolve the honey.
-
Bring to just a simmer and cook for 2 minutes; do not let the wine come to a boil.
-
Discard the lemon slices and fresh ginger; pour the wine into 2 warmed mugs or heatproof glasses; garnish with crystallized ginger and serve.
Posted by Chris on July 8, 2008
Greetings Everyone!
Please view the Gluhwein.Net MySpace page and add us as your MySpace friend.
The season is coming for mulled wine and you will see us in Classic Wines and a few other places for sure. Look for Gluhwein.Net all over the place this year, though.
Gluhwein.Net MySpace Page
Posted by Chris on June 25, 2008
Rebecca Laffar-Smith of Writer’s Round-About posed a thoughtful question:
If you could live for a month in one world or time period from a novel you’ve read, which would you choose, and why?
I love her answer and agree whole-heartedly.
I would LOVE to experience a medieval world. Any story that goes back to a time when people peed in chamber pots, clattered swords against battered sheilds, paid their levy in grain or pigs to the land baron, and served mulled wine with broth and bread at a nearby tavern, captivates me. These are also the stories I love to write; an era that holds my heart.
What guy doesn’t like to think of himself in a musty tavern with his shield and breast plate laid by the hearth and his sword dangling at his side, slamming a stein of mulled wine on the table as he eyes the maidens and laughs with his comrades, glad to be resting after surviving another day of battle for the King?
Sure, it’s a bit dreamy but it still makes me thirsty.
Posted by Chris on June 20, 2008
This is an interesting recipe from Malaka of The Grand International for candied citrus fruits. It sounds delicious and she recommends serving them in mulled wine which is enough reason for us to like it. 
Another reason for us to like it is that the recipe is about as simple as it gets. Further, we have a lime tree behind the building so one of our ingredients is free, and others are readily available as well - even if we have to borrow the sugar from a neighbor.
Recipe:
4 c water
4 c sugar
8-12 citrus fruits, cut into 1/4 inch slices (such as lemons, oranges, limes)
In a large pot, dissolve the sugar and the water together and bring to a boil. Add the citrus fruits and let boil for 15 minutes. Remove the pot from heat, cover, and let sit for 24-30 hours at room temperature. Drain on a wire rack or colander for 6 hours.
Serving suggestions: Drop it into a hot cup of tea, serve it in sangria, mulled wine, drizzle the syrup on cake and use the candied citrus for garnish, cut up the fruits into little pieces and use it in scones, cookies, cakes.
Enjoy! And, let me know if you try it.
Posted by Chris on June 15, 2008
Mulled wine and a book? When I look down and see this on my table I know it’s a nice day. It might make me wonder why I decided to buy a Polish book, though. Hmmm, that’s Polish, right? Anyway, it’s a lovely photo and definitely a gluhwein moment.
This photo is from wiosaana at Stop the Moments where you can see more of her lovely photos.
Posted by Chris on June 10, 2008
All white wine gluhwein recipes interest me but this one from RecipeZaar includes cranberries. Note also that this one is made slowly by cooking in a crockpot for about 2 and a half hours.
Let me know what you think about it.
Enjoy!
Posted by Chris on June 5, 2008
Snooker, in Berlin, of Snooker in Berlin lists “…The Best Parts about Living in Germany” and gluhwein is one of them. Ok, so really she lists it as a sub-heading of the great wines but that’s what it is anyway.
Some of her favorite things about living in Germany include:
- 28 days of vacation
- Closely physical AND emotional proximity to other countries and cultures
- Slower, more relaxed, pace of life
- Free-thinking Berlin
- The Graffiti
- The cleanness of the city (see #5 and question #6 like I did?)
- Great “wondrous” food
- The drinks - radler, wines, and GLUHWEIN gluhwein gluhwein
- Solid public transportation
- Holidays, especially Christmas Markets
I don’t think she left anything out except maybe how friend and family oriented Germans tend to be - at least all the Germans I have met and know. They have displayed some of a greatest and most creative acts of friendship I have seen - stuff you think you’d only read about.
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.
