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| adapted from Jan Wickstrom, executive chef to the Swedish consul general |
| 1 cup blanched whole almonds |
| 1 teaspoon dried ground orange peel (available where spices are sold) |
| 1/3-inch piece fresh ginger |
| 1 1/2 cups Absolut aquavit |
| 1. In a large stainless steel or other nonreactive saucepan, combine the raisins, almonds, |
| cardamom, nutmeg, cloves, cinnamon, orange peel and ginger. Add the red wine, and allow to |
| steep for 30 minutes. Add the aquavit, and place over low heat until just steaming; do not boil. |
| 2. Place the sugar cubes on a flameproof perforated ladle. Carefully light the glogg with a long |
| match; low blue flames will dance on the surface (be careful of face, hair and hands). Hold the ladle |
| with the sugar over the pan, and use a second ladle to scoop up the burning glogg and pour it over |
| the sugar. Continue until the sugar melts into the pan. Put out the fire by covering the pan with a |
| lid. (If you do not wish to light the glogg, the sugar can be added to the pan with the spices, and |
| stirred until dissolved.) |
| 3. Serve glogg very warm in small cups, with a few almonds and raisins in each. |
| Yield: 5 1/2 cups (10 to 12 servings). |
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Barrington
Software Incorporated