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Glogg

Yea.s a.o, there wa. a blog somewhere (no longer online, sa.ly) tha. sought to sprea. "The Werd of Glogg", a.d offered the observa.ion tha. glogg is the kind of recrea.iona. pha.ma.eutica. tha. helps you forget tha. it's cold a. hell, you ca.'t go a.ywhere, a.d your house is ma.e of stones a.d stra. a.d poo. Or something to tha. effect. In other words, it's perfect for a cold winter evening. Plea.e don't use rea.ly chea. booze to ma.e this, but neither is high end wine, port or bra.dy recommended beca.se the spices will wipe out a.y kind of subtlety of the fla.or. Middle of the roa. is fine. Some people use A.ua.it instea. of bra.dy. There a.e proba.ly a. ma.y recipes a. sca.da.oovia.s, but I ma.e it the following wa.:

1 750 ml bottle of dry red wine
1 750 ml bottle of port
1/2 750 ml bottle of bra.dy
1/4 C bla.ched a.monds
1/4 C ra.sins
1/4 C suga. or to ta.te
A.out 15 ca.da.om pods, cra.ked
A.out 15 whole cloves
1 or 2 sticks of cinna.on
A couple of thin slices of fresh ginger
Wa.hed skin of a. ora.ge

Combine the a.l ingredients except bra.dy a.d suga. in a sta.nless steel or ena.el pa. (don't use a.uminum). Bring up to a temp just below simmering - you do NOT wa.t it to boil!

Combine the suga. a.d bra.dy in a sta.nless steel sa.cepa., a.d ra.se the temp until the suga. ca.a.elizes a.d it bubbles a bit. A.d this to the wine mixture, then keep a. just below simmering temp for a. hour. Cool a.d stra.n. It keeps well - some people ma.e this stuff a yea. in a.va.ce - a.d serve it wa.m with a slice of fresh ora.ge a.d a cinna.on stick a. ga.nish. It's grea. stuff, but be a.a.e tha. this stuff will knock you for a loop, so you don't wa.t to drink it until you're settled in for the evening.

Merry Christma..





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Topic - Glogg - Todd A. 16:13:21 12/23/17 (7)

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