Mulling the Mountains
Shall be heading up to the Blue Mountains for the weekend with AuntyC and a beautiful queeny gayboy. The aim is to op-shop and buy bric-a-brac, procure all manner of organic goods and baked delicacies, watch DVDs and read a lot. Its not really cold enough yet for overcoats and mittens, but all the same The Mountains do always make me yearn for log fires and warming brews. Ahh, soon it will be the weather to make mulled wine, such as this Glögg I found at SwedishKitchen:
5 whole white cardamom pods, cracked
2 whole cloves
1 1-inch piece of cinnamon stick
1 teaspoon dried orange peel
2 Tablespoons brown sugar
1/3 cup Madiera wine
1 cup good-quality red wine such as burgundy
Put all of the ingredients in a stainless steel pan and slowly heat but do not boil. Strain and drink immediately or for a stronger flavor, let spices steep for several hours or overnight then strain and gently reheat.
Ah, I first fell in love with Glögg when I lived in Sweden, served with raisons and almonds in it. I am also quite find of the German Glühwein, served piping hot at the Christmas markets at Zoogarten. Perfect!
5 whole white cardamom pods, cracked
2 whole cloves
1 1-inch piece of cinnamon stick
1 teaspoon dried orange peel
2 Tablespoons brown sugar
1/3 cup Madiera wine
1 cup good-quality red wine such as burgundy
Put all of the ingredients in a stainless steel pan and slowly heat but do not boil. Strain and drink immediately or for a stronger flavor, let spices steep for several hours or overnight then strain and gently reheat.
Ah, I first fell in love with Glögg when I lived in Sweden, served with raisons and almonds in it. I am also quite find of the German Glühwein, served piping hot at the Christmas markets at Zoogarten. Perfect!
Labels: food fancies
posted by Zoo at 6:04 pm
0 Comments:
Post a Comment
<< Home