Conference turris::scandia

  Here is another recipe if you feel like something that is not
  *quite* so potent but still gives you a warm feeling inside:
  750 ml bottle of red wine
  2 cinnamon sticks
  10 whole cloves
  10 whole cardamom seeds
  2 pieces of ginger
  scant 1/2 cup sugar (1 dl, if you have metric measuring cups)
  raisins
  blanched almonds
  Boil spices in a small amount of water.  Add red wine making
  sure that it does not come to a boil.  Add sugar gradually with
  the wine.  Serve over almonds and raisins after filtering out
  the whole spices.  (Put a spoon into each glass.)

  And here's another recipe, not necessarily to be taken 100%
  seriously (though the stuff is almost 100%):
                    
  	Finnish fruit bowl
        ------------------
  
  Take two quarts of pure alcohol and pour into a glass bowl. Then,
  pour two bottles of Finnish vodka into the bowl otherwise it
  might be just a little too strong..).
  
  Then put two (2) dried peas into the bowl. After three minutes,
  take the peas out so that the fruit flavor doesn't become too
  strong, and serve.
  
  :-)

  Everybody knows Irish coffee. Here's the recipe for Finnish coffee:
  
  Prepare strong black coffee. Take a cup; put a coin on the bottom
  (a Finnish 10 penni coin is best).
  
  Then pour coffee into the cup; you have the correct amount when
  you don't see the coin anymore.
  
  Then pour Finnish vodka into the cup so that you see the coin
  again. Drink.
  

    Here is an added note to Julglogg made with wine.soak the spices
    overnight in red wine for more flavor.next day add some sweet wine
    or sweet vermouth to eliminate suger or add a little honey.also
    i like to peel an orange and float it in the hot glogg.
    happy holidays, charlotta

    
    
    taken from my mother's 1919 cookbook [with other assorted recipes
    using wood burning stoves....]
    
    
    hjemmebrygget ool
    
    13 ltr. vand kokes 1 kvarter med nogen friske enebaerkvister
    og 1 dcl. stootte enebaer samt 40 gr. humle.  det siles gjennem
    et klaede i en stor krukke, 1/2 kg sirup eller 1/4 kg. kandis-
    sukker kokes i 1 ltr. av laugen og siles op i denne.  1/2 kg.
    sukker brunes i en gryte, til det er pent brunt, paaspaedes 1/2
    ltr. kokende vand og siles op i det oovrige.  naar det er blit
    lunkent, tilsaettes 50 gr. gjaer, som foorst er roort ut med 1 teske
    sukker og 1 dcl. av laugen.  oollet boor staa vel tildaekket
    paa et varmt sted under gjaeringen.  den foorste dag maa
    oollet gjentagne ganger roores i og skummes godt.  siden staar
    det stille, men skummes fremdeles vel.  efter 2 doogns forloop
    haves det paa flasker or korkes godt.  oollet boor opbevares i
    kjelderen.  kan brukes efter 10-12 dage, men er bedst 3 uker
    gammelt.  det holder sig om sommeren 5 aa 6 uker, om vinteren laenger.
    
    
    [there's an easy [letvint] version too...]
    

    Group soc.culture.nordic
    article 835

    From: ingridt@microsoft.UUCP (Ingrid Tenggren)
    Subject: Re: Glogg
    Organization: Microsoft Corp., Redmond WA

    In article <564@umigw.MIAMI.EDU> aem@Mthvax.CS.Miami.Edu writes:
    >Very roughly, the spices seem to consist of grated orange peel,
    >cardomon, cinnamon, allspice, nutmeg,
    >and raisen (I think I'm forgetting some) to which I mix port
    >and vodka, and a little sugar.
    >
    >aem

    My recipe, from Sm]land, uses brun saker...and instead of vodka, some
    good brandy. And in addition to the port wine I also add a bottle of
    burgundy wine. Everyone's fairly invisible (sajer man inte "full" p]
    Svenska?) by the end of the night....    ;+)

    ingrid johanna tenggren
    Microsoft's Real Swede
    {...uunet!microsof!ingridt}

    Group soc.culture.nordic
    article 836

    From: thorson@typhoon.atmos.colostate.edu (Bill Thorson)
    Subject: Re: Glogg
    Organization: CSU Dept. of Atmospheric Science

    I started a tradition every Christmas at my house I make loads of the
    Swedish foods I grew up on and invite everyone to stop by and eat and
    have a drink.   I'm especially proud of my Swedish rye breads.

    Anyway, for the glogg, I use a recipe that contains port wine, vodka,
    and whiskey.  The spices are rasins, prunes, almonds, cinnamin, cloves,
    cardamum, and caremel (sugar cubes melted in a sieve that has been
    diped in the mess).

    This recipe came from a cook book that I got from a relative.  It was
    published by the American Daughters of Sweden.  It has lots of great
    recipes. Even how to make your own lutefisk if your a masochist.  If
    anyone wants more information on this cookbook I will post it.

    Bill Thorson
    Dept. of Atmospheric Science
    Colorado State University
    Ft. Collins,  CO                                                               

    From: torkil@psivax.UUCP (Torkil Hammer)
    Organization: Pacesetter Systems Inc., Sylmar, CA

    Date: 10 Jan 90 20:51:20 GMT

    Gloegg _must_ contain hot red wine else it is just sprut (booze).  The
    use of spices and fortifiers seems great.  Portwine is customary though
    I can personally do without it, as it tends to fortify the hangovers,
    too.

    If you are no wimp you leave the cloves in and bite them as required.
    Blow the ensuing smoke out through your nostrils for effect :-)

    Torkil

    re.6
    
    
    can anyone translate that in english.??  I lost my great grandmothers
    recipe for Glugg (glogg) ... also I would like to chose the best
    booze for this (since its for a newyear eve party) and dont know if i
    should use port wine, etc...
    
    	wendy o'
    
    

    Newsgroups: soc.culture.nordic
    From: Thomas Bjorkman <Thomas_Bjorkman@cornell.edu>
    Subject: Re: Glo"gg recipe!!
    Sender: news@mail.cornell.edu
    Organization: Cornell University
    Date: Mon, 23 Nov 1992 18:46:59 GMT
 
 
    Start with a bottle of dry, full, nondescript Califronia red wine (like
    Gallo Burgundy) and some Marsala.  (I use about 2 parts red wine to  1
    part marsala) Warm these and add orange peel, cinnamon sticks and whole
    cloves.  Pull the spices after 10 min to 2 hours--whenever it tastes
    right.  Add a little brown sugar if you must.  Ditto brandy.  Serve hot
    with rainsins and blanched almonds.
 
    Becasue the incredients are not standardized, it is impossible to give
    exact times and proportions.  It is essential to keep adjusting and
    tasting!  =)

   From: per@tdb.uu.se (Per Wahlund)
   Newsgroups: soc.culture.nordic
   Subject: Re: Julegloegg
   Date: 19 Nov 1993 09:01:13 GMT
   Organization: Uppsala University
 
    JXA109@psuvm.psu.edu wrote:

: Here's a simple recipe for Gloegg that I found in "A Small Treasury of Swedish
: Food", which states that you can request copies from: The Federation of Swedish
: Farmers(LRF), LRF konsument, S-105 33 Stockholm, Sweden.  It has a few good
: recipes that are typically Swedish ( I hope, I'm Norwegian, I really don't
: know what to expect from those crazy Swedes:-) ).  Anyways, here it is:
: GLOEGG
: Pour into a saucepan 1 bottle ordinary red wine and 1/2 dl(deciliter) schnapps
: ( or vodka or similar spirits ).  Add the following spices:one ginger root
: (whole), two pieces of stick cinnamon, 1/2 teaspoon cardamon seed and 6-8
: cloves.  Let stand and draw.  Meanwhile prepare 1 dl seedless raisins and 1/2
: dl blanched almonds.  To serve, heat the gloegg almost to the boil.  Pour it
: piping hot over raisins and almonds in small mugs or glasses.
 
 A good recipe, but I would like to add something to it:
 
 Gloegg should be sweet, so you should have some sugar also.
 I usually do like this, (for the amount of wine given above):
 
  Take 2 deciliters of water and 2 deciliters of suger. Heat the water,
  (not to boiling but next to), put the sugar in and stir to dissolve it.
  Put in the spices above, (to which you may add a piece of dried peel
  of orange or pomerance if you have), put a lid on the saucepan, and
  let it be for about 1/2 - 1 hour. Then pour the wine and schnapps
  into the pan and stir. (The schnapps should be unspiced, vodka is good.)
  Heat the gloegg before serving and serve with raisins and almonds.
  This method will give a more spicy gloegg.
 
 This gloegg is not very strong, but if you make much gloegg, you can store
 it for a week or two, if you fill it onto bottles, (which you should
 fill all the way up), and seal them, (screwcork for example).
 Once you open a bottle again, you should finish it within a day or two.
 
   Per Wahlund
   Dept. of Scientific Computing
   Uppsala University, SWEDEN

    To: "International Swedish Interest discussion list"
    From: Bruce Brolsma <brolsma@BBN.COM>
    
    A non-alcocholic glogg that I've made for years is as follows:
    
        2 cups apple juice
        1 cup grape juice
        The peel of 1 orange (cut it as a spiral)
        1 large cinnamon stick
        6 cloves
        Raisins
    
        Heat and serve warm.
    
    I usually double the above recipe if it's for more than 4 people.
    
    Halsningar,
    
    Bruce Brolsma
    
    brolsma@bbn.com