| Glogg One 750 milliliter bottle of dry red wine
1/2 cup of raisins
1/2 cup of gin, vodka or aquavit
1/3 cup of sugar
Peel from 1 orange
8 inches stick cinnamon, broken
6 whole cloves
2 cardamom pods, opened
1/4 cup of blanched whole almonds In a large saucepan stir together the wine, raisins, gin, vodka, or aquavit, and sugar. For the spice bag, cut a double thickness of cheesecloth into a 6 or 8 inch square. Place orange peel, cinnamon, cloves and cardamom in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string. Add to saucepan with wine mixture. Hat the mixture to simmering. Simmer uncovered for 10 minutes. Do not boil. Remove and discard the spice bag. Stir in the almonds just before serving. Makes eight 4 ounce servings.
Swedish Glogg 2
12 cardamom seeds
32 whole cloves
1/2 cup of pared orange rind
2 quarts of water
2 cups of raisins
1 cup of blanched almonds
4 1/2 quarts of red wine
1 quart of port
1 quart of vodka
Place seeds, cloves and orange peel in a piece of a cheesecloth. In a large aluminum kettle combine the cheese cloth and water; simmer 10 minutes. Add fruit and nuts. Simmer 20 minutes. Add wine and port; bring to boil. Leave to cool overnight. The next day add vodka and reheat over slow flame. Serves 24. Serve hot.
Swedish Glogg 3
1 quart of 100 proof vodka
1 pint of whiskey
2/3 gallon good port wine
2 cups of sugar
2 cup of raisins
2 whole pieces of cinnamon
5 cardamom seeds
3 whole cloves
6 sweet almonds
2 dried orange peels
Place all ingredients in a good size pan. Heat on stove. Stir well so that sugar melts, until about to boil. (Do not let it boil hard.) Then, light a match and set fire to the fumes. This is very important and must be done fast. Hold a cover that fits the pan in your left hand, light the mixture and put the cover on to put the flame out. It should not burn more than a few seconds. Serve in small glasses. May be served warm or cool. Yields approximately 1 gallon.
Glogg Nog 4
6 eggs
1/4 cup of sugar
1/4 teaspoon of ground cinnamon
6 cups of orange juice
1/4 cup of lemon juice
1 quart of ginger ale, chilled
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1 quart of vanilla ice cream
Ground nutmeg, for garnish
Beat eggs on low speed until blended. Add sugar and spices. Beat until sugar is dissolved on medium speed. On low speed add softened ice cream until blended, add the juices. Cover and chill. To serve, pour ice cream mixture into punch bowl and slowly add ginger ale, stirring with an up-and-down motion. Sprinkle with freshly ground nutmeg.
Glogg Nog 5
6 eggs, beaten
1/4 cup of sugar
1/4 teaspoon of ground cardamom
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1 quart of vanilla ice cream, softened
6 cups of orange juice
1/4 cup of lemon juice
1 quart of ginger ale, chilled
Combine eggs, sugar and spices in mixing bowl. Beat at medium speed until sugar dissolves. Beat ice cream and juices at low speed. Chill, covered, until serving time. Pour into punch bowl. Add ginger ale slowly; fold gently to mix. Float ice ring with orange slices in punch. Garnish each serving with nutmeg. Yields 36 servings. |
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