Thursday, December 16, 2004
May The Glögg Be With You  
by Lenka Reznicek [permalink] 
How 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' 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 "L," but watch out for those service cuts...