Tuesday, December 09, 2003
Winter Glogg: All Your Wine Are Belong To Us 
by Lenka Reznicek [permalink] 
You people on the East Coast - shoveling your way blithely through feet of dense white snow like mechanical Santa's Elves, traversing slippery highways and byways to get to work, home, and play...we at farkleberries salute you and your shovels.

Here in Chicago, we're trying to stay dry and holiday-spirited on this soggy foggy Tuesday. Thick grey mist obscures the skyline and any semblance of urban beauty; drenching cold rain seeps under your collar like a thief, and shorts out strings of Christmas lights on wrought iron gates around the city. Yecch.

For soakers and snowdiggers alike, here's a recipe from My God, It's Full of Squirrels! to warm you from your chapped red nose to your frostbitten crooked toes: Swedish Andersonville Glogg. Pronounced Gloog, the recipe posted on Squirrels is the high-test, Aquavit-bolstered version fit for Vikings and Uptown boozers. Personally, I like to make mine with wine only - here's the official house recipe.
Farkleberries' Glogg

1 gallon of decent quality, full-bodied red wine. Concha y Toro™, Gallo™, or Turning Leaf™ are good inexpensive brands, or try one that comes in a glass jug (which you can re-use as a stylish retro terrarium). For heaven's sake, don't use the kind in a box - boxes are for gifts and dead bodies, not wine.

2 clean ripe oranges cut in halves, studded with a few whole cloves. Don't cheap out and toss a couple of unsmoked Djarums into the pot - use actual cloves. You don't have to turn them into pomanders or little Hellraiser-head Cenobites, just stick about a dozen into each orange for that spicy good flavor.

1 clean lemon cut in half, no cloves. It'll do the job adequately by itself. Why clean?
What, you want germs from a hundred holiday shoppers' fingers cooked into your glogg?

3-4 cinnamon sticks

1" chunk fresh or dried gingerroot

1 cup dark brown sugar, adjust more or less to taste

5 bruised cardamom pods

Place all of the above in a clean glass or enameled pot with a close-fitting cover - or try a Crock Pot™ if you have a few hours before your party. Slowly bring the mixture to a low simmer (it should never boil) and hold for 20-30 minutes to blend flavors. Adjust sugar, and serve in mugs.
There you have it - Glogg at home! You don't even have to travel to Sweden or Andersonville - just think of us when you quaff some. Let me know how you like the recipe, and feel free to provide suggestions.

And remember, don't glogg and drive. Take the "el".