| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Bottle; (4/5 qts) dry red wine | |
| 1 | c | Dry Sherry |
| 1 | c | Vodka |
| 10 | Whole cloves; (up to 15) | |
| 1 | Cinnamon stick; 2-3 inches long | |
| About 2/3 cup sugar cubes | ||
| About 3/4 cup each raisins and whole almonds |
INSTRUCTIONS
Again, this was contributed by: Cleo21497 This quickly assembled glogg combines wine and several spirits to feed the lively flame. You warm the liquids in the kitchen but bring it out before guests to set afire, ladling the blazing punch over melting sugar cubes. Inexpensive, dry red wines work well as the base for glogg; but for variation, a specific varietal, such as Zinfandel or a Gamay, adds a nice quality. In an attractive 3-quart saucepan or kettle combine wine, Sherry, Vodka, cloves and cinnamon stick. Place over moderate heat until just hot enough to sip comfortably; do not boil. Remove from heat and present for flaming before your guests (do not set pan beneath an exhaust fan or anything that can catch fire). Mound as many sugar cubes as possible in a slotted spoon or ladle and dip quickly into the glogg. Lift out at once; hold a lighted match close to surface of punch to set aflame. Then spoon glogg frequently over sugar cubes to melt sugar and maintain flame (agitating the liquid releases the alcohol fumes that burn). Add any remaining sugar to ladle and melt by the same technique or simply stir into the glogg. You can serve the glogg as it flames; keep it warm on an electric warming tray, or over a candle until all is served. Add a few raisins and almonds to each individual cup. You might offer small spoons for dipping almonds and raisins out of cups to eat after the glogg is sipped. Makes 5 cups or 10 servings of 1/2-cup sized portions. Posted to recipelu-digest Volume 01 Number 368 by Giz2day <Giz2day@aol.com> on Dec 14, 1997
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