Christmas Recipes Pt I

Glogg (Mulled wine Scandinavian style) 

• 1 bottle of red wine
• 0.5 Liter inexpensive brandy or vodka
• 10 cardamom pods
• 1 cinnamon stick (broken down)
• 1/2 orange peel (dried or fresh)
• 1/2 lbs sugar (regular or lumps)
• Optional additions: 5 cloves, 1/2 cup raisins, 1/2 cup almonds, 5 dried figs

Preparation:

 

Heat the wine and brandy spices, fruit, and nuts in a pot (and any optional additions you might like.)  
Be careful not to boil the mixture; just let it simmer for about 45 minutes.
 
Then, strain through a cloth to remove all additions.
 
Serve your Glogg hot over lumped sugar (or with regular granulated sugar).
 
Optional: You can also serve the Glogg with raisons or almonds. If you'd like the drink to be stronger, use more brandy.

Rum Eggnog:

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
1.Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2.In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3.Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
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This Glogg recipe makes approx 1.5 Liter (close to 1/2 gallon).