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Posts Tagged ‘drinks’

White Gløgg

Hvid Gløgg

It is the time of year, my most favorite, when you cozy up with a warm glass of Gløgg and munch on some delicious Danish Æbleskiver. Gløgg made with red wine is traditional in Denmark and taste wonderful but this Gløgg made with white wine and elderflower concentrate is fantastic. So if you can get your hands on some elderflower concentrate, which is sold by IKEA and a couple of online stores, you simply must try this white wine Gløgg. I used 100 grams of sugar in the recipe but it can probably be cut back to 50 grams, taste as you go along and see how much sugar you like. Enjoy and Merry Christmas to everyone.

Hvid Gløgg

Ingredients:

1 bottle white wine (Chardonnay)

2 deciliter rum(Bacardi) (200 ml or 6.7 fl oz)

2 deciliter Elderflower concentrate (200 ml or 6.7 fl oz)

4 whole cinnamon sticks

8 cardamon pods

50-100 gram sugar (1.8-3.5 oz)

1 organic lemon, sliced

Directions:

Combine all ingredients into a saucepan and warm over low heat. Do not boil or simmer. Serve warm and Enjoy!

Hvid Gløgg

Hvid Gløgg

Source: adapted from politiken.dk

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Making Rumtopf

Rumtopf is a very popular drink in Denmark and Germany. I recall my father making this when I was a girl and that it was a huge hit in the house. Of course my parents let me taste it and I liked the fruit 🙂 although very strong, but I didn’t care for the rum liquid. It was much too strong for my young taste buds, however, that is not the case today. Today it is delicious, but don’t forget that this is straight flavored rum you are consuming and the wonderful fruit is loaded with alcohol. So beware when your enjoying this delicious Rumtopf.

I choose to pit my cherries, however, the pits can be left in place for added flavor.

Traditionally the Rumtopf is started in late spring and fruit is added during the summer as they come into season. However, since fruit is now available pretty much year-round you could start it at any time but ideally you want to follow the season for the best flavors. When you choose your fruit make sure they are not over-ripe. Small fruit that contain pits (like cherries) can either be pitted or the pits can be left in place for added flavor. Larger fruit need to be pitted and cut into bite size pieces.

Rumtopf

The Rumtopf is typically made in a large stoneware pot that has a lid. I don’t have a Rumtopf pot so I used a large glass jar which worked out well except for the fact that I was not able to add very much fruit. My Rumtopf only had two kinds of fruit, cherries and mangoes and hindsight being 20/20 I would not choose mango again with other dark colored fruit because the darker fruit (cherries) give off color and ended up discoloring my beautiful yellow mango. Not esthetically pleasing, but delicious nonetheless. The other dilemma I had was that you want to store the Rumtopf in a cool, dry place away from direct sunlight. Well it’s been such an extremely hot summer here in Virginia and our house has been comfortable, but not cool per se, so I choose to store it in the refrigerator to avoid too much fermentation.

Rumtopf fruit and liquid mixed with a little strawberry jam over vanilla ice cream…
über delicious.

Suitable fruit: Cherries, Mangoes, Plums, Pears, Peaches, Apricots, Nectarines, Pineapple, Raspberries, Strawberries, Gooseberries, Red Currants, Grapes

Fruit not suitable:

Banana (too soft)

Watermelon and Cantaloupe (too watery)

Citrus (too much acid)

Apple (takes on an odd texture)

Blackberries and Blueberries (may discolor other fruit)

Rhubarb (too sour)

Mix half and half Rumtopf and Champagne for a cool delicious drink

Rumtopf

Ingredients:

1 pound fresh fruit

1/2 pound sugar

good quality rum, unflavored, enough to cover fruit

Directions:

Add fruit to jar. If fruit is large, cut into bite-size pieces. If fruit has pits they may either be left in place for added flavor or removed if you desire. If you choose to leave the pits in place don’t forget to tell your guests that pits are present, to avoid accidents.

Pour sugar over fruit and add rum to cover fruit by 1 inch. Give a quick stir and seal with a tight-fitting lid. Store in a cool dry location away from direct sunlight. Allow fruit to sit for at least 4 to 6 weeks, tasting periodically. Serve Rumtopf fruit and liquid over Ice Cream, cakes, cheese cakes and waffles or inside rolled-up crepes. Serve strained Rumtopf liquid as an after dinner cordial or mix with other drinks of your choice. Enjoy!

Source: My Danish Kitchen

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Warm Gløgg

In the weeks leading up to Christmas there are many “get togethers” at work, in town, schools, clubs, friends and family stopping by to say hello. You can serve just about anything for your guests, really, or you could serve the traditional warm drink Gløgg and some warm Danish Æbleskiver. This combination is especially wonderful when you are coming in from the freezing cold outside.

Gløgg was imported to Denmark from our neighbors in Sweden and it started to take hold on the Danes in the years around WWII. There are many variations of Gløgg recipes out there and no one correct way to make it. Some contain brandy, cognac, port wine, vodka or snaps but the base is always red wine, although there are also some white wine versions as well as children’s versions. Back in the old days it was also thought to have some healing effects for winter depression, well at least for a short while 🙂

Gløgg

Ingredients:

1 bottle red wine

1 cup white port wine

1 tablespoon Cardamom pods

1 stick Cinnamon

8 whole Cloves

4 pieces crystalized ginger

1 1/2 deciliter dark brown sugar (1/2 cup)

1 cup raisins

slivered almonds

Directions:

Place the cardamom pods, cinnamon stick, cloves, crystalized ginger and sugar in the port and red wine overnight or at least 1-2 hours before serving. Before serving, gently heat the liquid on the stove but do not allow to boil. Run the wine through a sieve to remove the spices, then add the raisins and almonds to the wine and serve warm.

Glædelig Jul and Merry Christmas ♥

Source: My Danish Kitchen

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