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Well, it's December 1 and a balmy 65º and sunny here in Tokyo (more respectable, i.e. colder weather is at least on the forecast starting tomorrow) and that means Christmas is coming, at least for me; I even had the Christmas chicken with Caesar sauce for lunch today, to prove it. I've been trying to clean out my folders and stuff on my computer (I need to do another mail purge, too, but that's a task for several uninterrupted hours), and I found my excellent recipe for mulled wine in my Dropbox. It comes from my Great Conversation professor in my freshman year of college, and it is delicious. It's easier for me to keep track of it online, so I'm sharing it with you, too.
Also, there are still slots available on the December posting meme!
Charlie Wilson's Julglogg (Mulled Wine)
* One bottle dry red wine
* Two cups port/cognac/brandy, or however much is left over from the last holiday (optional)
* 1/2 cup granulated sugar (more or less to preference)
* 4 inches orange zest
* 1 cinnamon stick
* 5 whole cloves
* Seeds of 5 whole cardamom pods, crushed
* 1/2 cup almonds (whole or sliced), plus more for each glass
* 1/2 cup golden raisins, plus more for each glass
Put alcohol in a enameled pan for lowest heat. Add sugar, spices, and orange zest. Simmer over lowest heat; float kettle on water bath, if one's heat cannot be very low. When it is heated through and steaming: add almonds and golden raisins. Steam them through--they puff up when they have given the julglogg some flavor. Time to serve with some raisins and almonds in each cup and a spoon. Essentially, one steams off the booze with a long slow heat.
Also, there are still slots available on the December posting meme!
Charlie Wilson's Julglogg (Mulled Wine)
* One bottle dry red wine
* Two cups port/cognac/brandy, or however much is left over from the last holiday (optional)
* 1/2 cup granulated sugar (more or less to preference)
* 4 inches orange zest
* 1 cinnamon stick
* 5 whole cloves
* Seeds of 5 whole cardamom pods, crushed
* 1/2 cup almonds (whole or sliced), plus more for each glass
* 1/2 cup golden raisins, plus more for each glass
Put alcohol in a enameled pan for lowest heat. Add sugar, spices, and orange zest. Simmer over lowest heat; float kettle on water bath, if one's heat cannot be very low. When it is heated through and steaming: add almonds and golden raisins. Steam them through--they puff up when they have given the julglogg some flavor. Time to serve with some raisins and almonds in each cup and a spoon. Essentially, one steams off the booze with a long slow heat.