I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 25, 2016

JULGLÖGG


In a 6-quart enamel or stainless steel pan (the wine won't react with either of these) mix:
 
2 bottles dry red wine
2 bottles port
2 cups aquavit (or gin)
2 cups seedless raisins
2 cups blanched whole almonds
The slivered peel of an orange
2 Tbsp. cardamon seeds, crushed with a mortar and pestle
10 whole cloves
2 sticks cinnamon 
1 1/2 cups sugar
 
Cover and let stand 8 hours.  When ready to serve, stir well and bring mixture to a full boil.  Serve immediately.  Makes 20 servings. 

This is an old Swedish recipe from our friend Jon Berglund.  We drink it at Jon's annual Christmas open house.  These are Christmas spirits to put you in the Christmas spirit.  Look out for the raisins--they're potent!! 

 
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