INGREDIENTS

INSTRUCTIONS

Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with
white yarn. Hang into a copper kettle, pour in wine. Heat up close to
boiling point, but make sure it never gets to boil. Put the kettle in the
middle of your table so all your guests can watch the ceremony
:-). You normally use a "Feuerzange", but as I supect this might be hard to
get outside Europe I guess you can also use a grid from your barbecue set -
especially the ones you normally use to barbecue herrings in should work
pretty well. The point is that you should be able to put the sugar hat on
it (lying on its side) and place the whole thing safely over the kettle.
Once you've got that far, you're ready for the ceremony. First, dim your
lights. Then pour some rum onto the sugar hat, best using a ladle, and
light it (this is why the rum has to be at least 108 proof). Keep the
flames burning by ladeling more rum on the sugar hat, until the sugar has
completely melted and dripped into the wine. Remove the "Feuerzange" and
the bag with the spices. Serve in heat-proof glasses.
Variation: Many people like to add sugar and/or a little orange juice
(preferably freshly pressed).
Typed for you by Volkhart Baumgaertner
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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