The Christmas open house and official house warming party is finished. We met the majority of our house decorating deadlines. The holiday decorations are up, most of the pictures are hung, we have about half the curtains. (The rest are promised before Christmas itself.) The dog has a holiday outfit. We baked a ham. We baked a cake. We mulled wine. Boy, did we mull wine.
As our special Christmas gift to you, here's the recipe for Piers' glogg. That's Danish mulled wine. Ever been to a fraternity party? This is like that innocent tasting, fast-acting punch that put you on the dance floor in one, the couch in two and under a table in three. Except done with holiday spices and served in cozy mugs.
1 bottle red wine
1 bottle port
1/2 bottle Danish snapps (akvavit)
100 millileters kirsch
200g raisins
100g flaked almonds
3 cardamom pods
3 cinnamon sticks
1 tbs cloves
lemon peel
sugar to taste
Macerate the fruit in the red wine and port for several hours first. Then mix the rest and put over slow heat for at least an hour. This burns off the harshest of the alcohol and leaves something that's sweet, mellow ... and toxic. Enjoy.
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