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Swedish
Glogg
Christmas
in Sweden is a smörgåsbord of traditional
hot & cold delicacies, but perhaps
nothing is more typical than Glögg,
a potent mulled wine flavoured with sugar and spices Often
served with gingerbread in the days leading up to Christmas,
it's one of those "honey aromas that evoke all the warmth and
scents of Christmases past".
NOTE:
The Glögg will be even spicier
and will have a fuller taste if you bottle it and leave it
for a week. You can also leave out the vodka if you want
something less alcoholic.
Hot
Toddies : Mulled Wine, Buttered Rum, Spiced Cider,
and Other Soul-Warming Winter Drinks
Cute
host/hostess gift idea!
Crush the cinnamon and cardamom. Peel the lemon. Put all
the spices and peel into a glass jar with the vodka.
Cover. Leave overnight. Strain the vodka, discard the spices.
Mix the spiced vodka with the wine and sugar.
Heat all the ingredients in a large saucepan until steaming hot. Do not
boil! Stir and taste.
If not sweet enough, add more sugar. If too sweet, add more wine.
Cups
for Cocoa
Cozy up to these charming hot chocolate
mugs from Rosanna Bowles. With "hot chocolate" written
seemingly of chocolate syrup across the ceramic in French,
Italian, Spanish, Portuguese and English, these mugs
are perfect for every cup of cocoa or warm drink. Set
of four. |
Holiday
Drink Coasters
Original PhotoArt from
A Couple of Artists
Ingredients
1 bottle of red wine (inexpensive)
1/4 - 1/2 cup (50 ml - 100 ml) vodka (optional)
5 - 20 whole cloves
1 large teaspoonful cardamom seeds
2 - 4 pieces (sticks) cinnamon
1 - 2 pieces ginger
Peel from half a lemon
1/2 - 1 cup (125 - 250 ml) sugar or sucanat
1 large tsp. vanilla sugar
3/4 c. raisins
1/3 c. whole blanched almonds, chopped
Serving
Tip: Use a ladle, and keep warm on the stove over a VERY
VERY low heat. this way guests can help themselves to seconds
throughout the evening. Remove and discard the apples
when they
get soft and brown.
Party
Tip: For a large party, make three separate batches. Start
the first a half-hour before the party. When that batch
begins to get low, put on the second pot. Have the third assembled
in the refrigerator and ready to go, if needed. Keep the
apples, cloves inserted, and lemon slices separate until
the last batch goes on the stove.
Sucanat is
basically dehydrated sugar cane with little to no processing,
making it an excellent source of iron, calcium, vitamin
B6, potassium and chromium, which helps balance blood sugar. Malitol is
a bit more expensive, but is a little less sweet than actual
sugar. What's nice about Sucanat is you can use in a 1:1
ratio wherever you'd use sugar. You can get more info about
using nutritious, natural sweetener substitutes for your
holiday baking here.
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