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Day 12 ~ Swedish Rocket Fuel
December 12, 2005
It wouldn't be the holidays without Glogg. Over the years, I've become "in charge" of making the Glogg. I guess that makes me the "Gloggmeister" – which is hard work by the way. Someone has to taste it while in the midst of preparation, and by the time it's ready to be ladeled into everyone's mugs, I find myself in the most delightful of moods. { Gee, I wonder why. }
The biggest feat of all, which I don't mention in the animation, is lighting vodka-drenched sugar cubes on fire and watching them carmelize and drip into the pot JUST before serving. It isn't REAL Swedish Glogg without the successful completion of this all-important step. Unfortunately, I'm not always able to pull it off.
I threw a Glogg Party a few years ago. When the time came, I dramatically turned out all the lights and had everyone gather close to the kitchen to behold my magical scene. The greatly anticipated "Oooos" and "Ahhhhs" promptly turned into gasps of horror when I lit the entire batch of Glogg of fire. Some of my guests had flash-backs to 8th grade chemistry disasters, but no one was hurt. (A word to the wise.... if you try this at home... don't lean too far over the stove. The burst of flame is more surprising than dangerous. If it happens, just blow the fire out, or throw a lid on the pot.)
But now I've SCARED you, haven't I?
Some people get completely psyched out and are afraid to try it. There's always SOMEONE who becomes petrified after a guest takes the first swig and proclaims, "That's damn good rocket fuel!" Sincerely... honestly... it's not a strong as pure vodka, and if you boil it a little... quite a bit of the alcohol evaporates... (not recommended.)
I KNOW what you're thinking.... "Crazy Swedish Calendar Girl".
Well, if drinking rocket fuel and then running out to roll around in the snow is insane... well then, Ja!
Here's the recipe:: Ring in the season with a cup of good cheer!
1 bottle of dry Burgundy
1 bottle Muscatel or Manishewitz Cream White Concord
1 pint Vodka (Absolut Currant flavor is a good choice)
2 Tbsp. Angustura Bitters
The peel of one orange
8 cloves
1 piece of ginger root (about 2 inches long)
1 Tbspn cardomon pods* (crushed, NOT ground)
2 cinnamon sticks
1 cup of sugar
1 cup blanched almonds
1 cup raisins
1 cup dried cranberries (or craisins)
* cardomon pods can be hard to find. Try Dean & Delucca,
or.. I've found them at a Mid-east markets
1. Mix all ingredients, except the blanched almonds and
sugar in a steel pot. Put in fridge for several hours.
(overnight is a good idea...this kicks up the flavor)
2. Seive spices out. Add sugar, another cinnamon stick
and heat (for heaven's sake, don't boil it!*) until
steaming hot!
3. Go outside and get really cold...roll in the snow...etc.
4. Come inside, ladel into Christmas
mugs–add blanched almonds
and raisins as desired! (use a spoon
to scoop out yummy raisins & nuts!)
* If the alcohol content scares you.. simply boil for 30 seconds.
Boiling even for a short time can wipe out much of the alcohol.
Posted by susan at December 12, 2005 6:00 AM
Comments
To the crazy Swedish girl to from the crazy Heinz57 girl, I hope to someday try your Glögg, since all I have now is IKEA's version (with added sumthinsumthin of course).
Posted by: joy at December 12, 2004 11:17 PM
So - how many servings are we talking about here? If I've got, say 18 people, who might want a bit - and maybe a bit more - do I make one batch or two?
Posted by: Dave at December 13, 2004 1:45 PM
Very good question, Dave.
It depends on how cold it is outside, and how spirited your guests are. One batch should do. You can always add some extra red wine and little more vodka if things start looking too shallow in the bottom of the pot. By the time people are onto their second mug, they probably won't notice the difference.
Also... Glogg can be refrigerated and re-heated for about 2 days... that is, if it lasts that long. Best of luck to you, and please let me know how it turns out, maybe send picutres!
Posted by: Susan at December 13, 2004 2:23 PM
For the first time since I was 10, I regret living in a country with hot Christmases. How do you think this would go cold - just plain fuel without the rocket part?
Posted by: The Bec Half of Glamorouse at December 12, 2005 6:17 AM
I am new to your blog and I LOVE your pictures! Just wanted to say that...
Posted by: Molly at December 12, 2005 7:33 AM
I have had the priviledge of having Susan's Glogg and it is FANTASTIC! Thanks for sharing Susan!
Posted by: Andrea at December 12, 2005 9:40 AM
I have a simple glogg recipe from Sweden.
2 (28 ounce) bottles of red table wine
1 (28 ounce) bottle red vermouth
1 cup sugar
Serve with a few raisins and blanced almonds.
I enjoy your website - lovely photos.
Posted by: Mia at December 12, 2005 10:30 AM
ha! this crazy swedish blogging girl thanks you for exposing me to this part of my heritage! i had never heard of glogg - but i bet it's great with lefsa!
Posted by: bobbie at December 12, 2005 10:46 AM
Hic!
When the top of my head comes back down to earth, remind me to tell you how much I enjoyed trying this stuff.....
Hiccup!
Posted by: Arthur at December 13, 2005 3:22 AM
