recipes for Glug ?

Answer 1

1. Any red wine will do, but you don't have to spend much money, after all you're going to alter the taste considerably. Try a wine from Portugal, Spain, Hungary Italy, or Chile. The one thing they typically have in common is a deep full fruit flavor and lots of rustic structure - perfect for mulling.

Try your favorite red or,

Portugal's Caves Alianca Bairrada Reserva $9.40 (R/D/G)
Spain's Gandia Winery - Merlot $10.98 (R/D/G)
Italy's Lungarotti - Cabernet Sauvignon $12.74 (R/D/PW)
Hungary's Szekszardi Voros $8.16 (R/D/G)
2. Never let the wine boil. If it's boiled it's spoiled. The flavor of the wine/spice combination will deteriorate if the mixture reaches the boiling point, so keep an eye on the stove. Actually, microwaving mulled wine by the glass or mug full is a better choice. The microwave process concentrates the flavor elements that can dissipate when mulled wine is made on the stove in an open-mouthed pot, back into the drink. I usually find that one-minute on high heat works best but get there in 20-second increments to ensure the mulled wine doesn't reach the boiling point.
3. Sugar in included in my ingredients list, because some find that added sugar soothes the tangy flavor the mulled wine can express after being warmed up. Some prefer diluting the mulled wine with herbal or citrus tea. Tea (especially citrus or herbal oriented varieties) not only softens the flavor but it adds subtle elements that the mulled wine doesn't have on its own. If tea or sugar isn't to your liking try balancing the flavor by adding a little water to the blend before pouring.

4. One last thing. Since it's the holidays a candy cane as a garnish not only adds a nice peppermint flavor to the mulled wine, it looks terrific and really evokes the liquid personality of the season.

A Modern yet Traditional Mulled Wine Recipe:

2 lemons
2 oranges
1 - 750 ml bottle of medium, to full, bodied red wine Nutmeg (to taste)
Cloves (to taste)
1 oz brandy or Cognac (or to taste)
1 cup (250 ml) granulated sugar (optional)
Herbal or citrus influenced tea (optional but excellent)
Water (optional softener instead of tea)
4 large cinnamon sticks
4 candy canes


Instructions for making four large portions
-Cut lemons and oranges into slices.
-Pour the red wine into saucepan and gradually heat.
-Add fruit slices, nutmeg, cloves and brandy.
-Keep an eye on the mixture and wait until it becomes hot to the touch.
-At this point you could blend in sugar or water (if desired).
-Pour into glasses/mugs and add tea (to taste).
-Garnish with cinnamon stick and candy cane.

Serve


As mentioned earlier, premixing the ingredients and microwaving it by the glass/mug full is just as easy.

If you're keen on a holiday oriented drink that isn't served warm why not try Ginger Wine. It has roots planted firmly in the Victorian Era and has a wonderful ginger essence that is as tasty as it is familiar.

Scotland's Hutchingson's Ginger Wine $12.36

Answer 2

Place in cloth bag

6 cardamon seeds - whole
7 cloves - peppers removed
4-5 cinnamon sticks
1 ginger root
pinch grated nutmeg

Cook slowly for 1 hour in 1 1/2 quarts water.

Cook slowly in pot:

a. 1 gallon port
or
b. 1 gallon burgundy

1 lb. granulated (or brown) sugar. Less with a. more with b.
peels from 2 oranges
1 lb. raisins
1 pkg. blanched almonds

DO NOT boil the wine! Heat slowly for the hour the spices are cooking.
Remove the spice bag and pour water into wine.

Add 1/5th whiskey and stir. Remove from heat and "burn" off bitters.
Remove fruit and store in wine bottles.

Great! Serve warm!

You can serve some fruit with each cup or you can use the fruit in your
holiday bread....... It's quite good that way.


Swedish Glögg
Makes about 1 gallon
1.5 litre bottle of inexpensive dry red wine
1.5 litre bottle of inexpensive American port
1 bottle of inexpensive brandy or aquavit
10 inches of stick cinnamon
1 Tablespoon cardamom seeds
2 dozen whole cloves
Peel of one orange
1/2 cup raisins
1 cup blanched almonds
2 cups sugar
Garnish with the peel of another orange

Answer 3

Glug
A recipe from the 15th-16th Century

2.3lt (4 pints) Dry red wine
225g (8oz) Raisins
340g (12oz) Sugar
570ml (1 pint) Whiskey
2 Cinnamon sticks
12 Cloves
12 Cardamom pods crushed

Place cinnamon sticks, cloves, and cardamom in a muslin bag.
Bring all ingredients except whiskey to a boil.
Remove from heat and allow to cool before adding whiskey.
Leave the bag of spices in for 12 hours, remove and bottle.
Improves with time.

Answer 4

Peel and chop the tomatoes. placed the oil and finished garlic cloves in a saucepan and cook dinner over a medium warmth till the cloves start to brown. upload the tomatoes and cook dinner for fifteen minutes. get rid of the garlic cloves and upload an outstanding handful of unpolluted basil leaves. This souce is acceptable with a splash of chili pepper which ought to be served, the two powdered or overwhelmed, on the table with the pasta. in case you desire to flavour your pasta with cheese, try the two a mature pecorino or salty, not hardship-free ricotta, the two freshly grated on the table. the superb time of 12 months to make tomato sauce is interior the summertime whilst plump, ripe, juicy tomatoes crammed with flavour are significant. Penne are the main suited sort of pasta with this sauce. If, regardless of if, you have the time and endurance to make your man or woman pasta, then try it with taglierini, rolled out to a thickness of roughly 2 millimetres.

Answer 5

what is Glug??????