This week, my recipes include hot drinks that will help keep the winter chill at bay. Some of the larger portions can be shared during the holiday season at a get-together, while a couple is just for a nightcap or a quick warmer meal.
I know for sure that the glögg recipe is a repeat of a past column, but it’s such a traditional holiday drink for this region, I think it’s worth repeating, especially if you’re planning a big party !
Cranberry Wassail is an alcohol-free punch, but can be fortified if desired. As with any recipe, they can be modified to your liking, or whatever ingredients you have on hand that can be used as a substitute.
These recipes all come from www.allrecipes.com. As always, I encourage readers to visit this site to see the great recipes available as well as read the reviews to see what changes one might want to make. I also encourage readers to send me their own recipes— kirstenr@htfnews.us.
Old-school Swedish Glögg
Recipe by: Judy
• 5 bottles (750 ml) of port
• 1 bottle (750 ml) of 100 proof bourbon
whiskey
• 1 bottle (750 ml) of white rum
• 1 (3 inch) cinnamon stick
• 1 strip of orange zest (3 inches)
• 4 whole cloves
• 3 whole cardamom pods, broken
• 1 square of gauze (8 inches)
• 3/4 tsp. White sugar
• 1 package (15 oz) black raisins
• 1 (6 oz.) package blanched shredded
almonds
Heat the port in a large pot with a lid over medium heat until just below simmering point. Add bourbon and rum; heat to just below boiling point. Save the bottles and their caps to store leftover glögg.
Meanwhile, place the cinnamon stick, orange zest, cloves and cardamom pods in the center of the square of cheesecloth. Gather edges of cheesecloth and tie with kitchen twine to secure; put aside.
When the wine mixture is very hot but not boiling, gently light it with a long-handled match. Using a heatproof oven mitt, carefully pour the sugar into the flames; let the mixture burn for 1 minute. Place the lid on the pot to extinguish the flames and turn off the heat. Let the mixture cool, covered, about 10 minutes.
Add cheesecloth spice packet, raisins and almonds to mulled wine mixture; let cool to room temperature, about 1 hour. Strain the cooled glögg and reserve the raisins and almonds.
To serve: Pour the glögg into a saucepan and heat over medium-low heat until hot but not simmering, about 5 minutes. Pour 3 ounces of warmed glögg into a small coffee mug or small Swedish-style glögg cup and top each serving with a few reserved raisins and almonds.
To store: Pour strained glögg into reserved bottles of port, replace caps and store upright in a cool, dark place for up to one year. You can also refrigerate soaked raisins and almonds in a covered bowl or jar for up to one year. (Yield: 60 servings)
Hot Buttered Rum in a Slow Cooker
Recipe by: Meyersgold
• 2 pints. the water
• 1 bottle (750 ml) of dark rum
• 2 ch. brown sugar
• 1/4 tsp. Butter
• 3 cinnamon sticks
• 6 whole cloves
• 1 C. salt
• 1 C. ground nutmeg
Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt and nutmeg in a slow cooker. Let steep over low heat until flavors blend, 2 to 6 hours. (Yield: 12 servings)
Hot cider with apple brandy and cinnamon
Recipe by: Culinary Envy
• 1/2 gal. fresh apple cider
• 1 ch. apple brandy
• 1/4 tsp. brown sugar
• 1 tbsp. brown sugar
• 1/4 tsp. Honey
• 1 C. ground cinnamon
• 3/4 tsp. grounded ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground clove
• 1/2 tsp. ground black pepper
• 1 pinch of salt
• 10 thin strips of orange zest
• 10 small cinnamon sticks
Combine apple cider, apple brandy, 1/4 cup plus 1 tablespoon brown sugar, honey, cinnamon, ginger, nutmeg, cloves, pepper, and salt in a saucepan over a heat medium-high. Simmer until the flavors blend, about 10 minutes. Pour the apple cider mixture into heatproof mugs. Twist the orange peel strips between your fingers to release the essential oils; place 1 in each cup. Add 1 cinnamon stick to each cup. (Yield: 10 servings)
Chocolate and coffee kiss
Recipe by: Therese
• 3/4 fluid ounce. coffee liquor
• 3/4 fluid ounce. Irish cream liqueur
• 1/2 fluid oz. cocoa cream liqueur
• 1 C. brandy-based orange liqueur
(like Grand Marnier)
• 1 ch. hot brewed coffee
• 2 tablespoons. whipped cream
• 1 1/2 fluid oz. chocolate syrup
• 1 maraschino cherry
In a coffee cup, combine the coffee liqueur, Irish cream, crème de cacao and Grand Marnier. (As a guide, there are 2 tablespoons in a fluid ounce.) Fill the cup with hot coffee. Garnish with a dollop of whipped cream, drizzle with chocolate syrup and garnish with a maraschino cherry. (Yield: 1 serving)
Cranberry Wassail
Recipe by: Miss Blurton
• 1/2 gal. Cider
• 1/2 gal. cranberry juice
• 1 ch. lemon juice
• 1 1/4 tsp. pineapple juice
• 1 large orange, thinly sliced
• 24 whole cloves
• 1/4 tsp. clover honey
• 1/2 tsp. White sugar
• 4 cinnamon sticks
• 1 C. ground nutmeg
• 1 C. ground allspice
• 1/2 tsp. grounded ginger
Garnish:
• 12 fresh mint leaves
• 12 orange slices for garnish
In a large saucepan or saucepan, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce heat to boil; add nutmeg, ginger and allspice. Simmer 10 to 15 minutes, stirring occasionally. Can also be kept warm in a slow cooker. Serve hot and garnish each cup with mint and a slice of orange. (Yield: 12 servings)
Enriched Caramel Apple Cider
Recipe by: Juliana Hale
• 8 ch. Cider
• 6 tablespoons of caramel ice cream,
Split
• 1 tbsp. turbinado sugar
• 1 C. kosher salt
• 1/8 tsp. apple pie spice
• 1 1/2 tsp. spiced rum
• 8 cinnamon sticks
Mix together apple cider and 4 tablespoons caramelicecreamtoppingina31/2-or 4-qt. slow cooker until smooth. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours. Combine sugar, salt and apple pie spice in a small, shallow bowl. Pour the remaining 2 tablespoons of caramel filling into a small saucer.
Dip rims of 8 mugs or heatproof glasses into caramel topping, evenly coating rim; then dip in the spice mix. Pour hot cider into mugs. Add 1 1/2 fluid ounces (3 tablespoons) of spiced rum to each cup and garnish with a cinnamon stick. (Yield: 8 servings)
source : https://folobooks.com/
