Archive for the ‘gløg’ Tag

December 16

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“Gløgg og æbleskiver” – warm red wine with spices and “apple slices” (Pancake Puffs / danish donuts / or whatever they have been named), served at the local mall today. Very tasty.

December 7

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Æbleskiver og gløg, “apple slices” and mulled wine throughout December, and not one more day. But it tastes nice as long as it lasts.

December 12

Gløg and “apple slices”. Usually server together and only at Christmas time, you´ll never find it at a restaurant any other time of the year. (Probably because people had too much of it in December. 🙂  ) We went to a little restaurant in the wood, to enjoy the taste of Christmas.

Decmber 5

Warm redwine with spices. We call it GLØG, other countries around here have their own name and recipe for this nice Christmas drink. It ought to be homemade, but if you are in a hurry or maybe just a little lazy, the solution is to buy a premixed liter. In December, people invite to “Gløg and æbleskiver”. The dictionary has a very long translation of that word: “small cake of batter cooked over the fire in a special kind of pan.” The direct translation is “apple slice”. I dont think that long translation is possible to remember after a few cups of gløg, you can try – here is one of the many recipes of Gløg. More about æbleskiver later.

Swedish gløg, 4 persons.

1 beer
½ bottle of red wine
1 dl. sweet blackcurrant juice
1 dl. Cognac
60 gr coriander
50 gr almonds
1 stick cinnamon
1 cardamom fruit
20 cloves
1 Pomerans be
zest of ½ lemon
75 gr Sugar

lots of raisins

Wash the coriander and put them to soak overnight in brandy and juice, together with the spices.

Warm the beer untill boiling, add sugar, almonds and lemon zest. Add the wine and spices, warm it to almost boiling. (Don’t boil it, the alcohol will disappear then.) Serve in a tureen. Use mugs or toddy glasses, long spoons, and have a “small cake of batter cooked over the fire in a special kind of pan.”

December 11

aebleskiver

This day, 11 of December has a strange name; “Birthday of the devil”. The 11 of June has the same name. It is not of any religious reason, but because those two days were selected as settling days, (paying taxes and rent for the house) back in 1888 or even before. Noone cares about this name anymore, I think.

I have promised to find a recipe for Æbleskiver and one for Gløg. (I have to find the best ones first, as there are SO many…comming soon)

Well, lets start. As there are so many different recipes, I have chosen some from my mothers old cooking book:

Variation 1. (For 6 persons.)

250 gr. flour
1 tsp. sugar
a little salt
25 gr. yeast
4½ dl. cream or milk
3 or 4 eggs

Mix flour, sugar and salt. Warm the cream/milk to max 37 dg. and mix it with the yeast. Mix it with the flour/sugar/salt. Put eggs into the dough, one at a time. Let the dough rest in 2 hours.
If you don´t have yeast, you can use baking powder. If you do so, you don´t need to warm the cream/milk.

After 2 hours, warm up the Æbleskive pan, and fill every hole, about 3/4. When it turns brown, move the æbleskive around , use some kind of thin stick. You can put a piece of apple or apple jam inside.

Version 2 from the old book.

250 gr. flour
3½ dl. milk
4 eggs
175 gr. melted butter
1 spoonful beer
a little salt
25 gr. sugar

Mix flour with half of the milk,  then use the ingredients in this order: the mixed egg yolk, the melted butter, the beer, the salt, the sugar, the rest of the milk, and then the stiff whipped egg whites. This dough can be used at once.

Eat the  Æbleskiver with floursugar and jam.

 You can see (and buy) the pan at this link , send by Anjeanette  in a comment here. In Denmark Æbleskiver is only Christmas food.