Thursday, December 16, 2004How could I not make a tradition of sharing our traditional Glögg recipe from My God, It's Full of Squirrels! at least once a year?
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' GloggThere 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.
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.
And remember, don't glogg and drive. Take the "L," but watch out for those service cuts...