Glögg

December 31, 2015

From Nordstjernan

  • Half cup (4 oz) vodka or whiskey or brandy
  • 5 cinnamon sticks
  • 1 tsp crushed cardamom kernels
  • 1 orange peel
  • Mix vodka & spices in covered jar in refrigerator overnight, filter. Then add to wine and sugar, heat.
  • 1 bottle wine (burgundy/cab sav/merlot)
  • 1 cup sugar
  • vanilla bean (or 1 tsp vanilla extract or vanilla sugar)

VERSION 2.0 another version (change spices – like when making aquavit)

  • 4 oz vodka (or whiskey or cognac)
  • 5 cinnamon sticks
  • 20 cloves
  • 1 piece ginger (peeled)
  • 1 tsp crushed cardamom pods
  • 1 piece orange peel

Mix vodka & spices in covered jar in refrigerator overnight, filter with coffee filter. Then add to wine and  1 C sugar and 1 tsp vanilla sugar, heat.

SERVE WITH

  • blanched almond slivers
  • raisins
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sangria

June 25, 2012

WSJ recipe.

1 bottle 750ml red wine (dry, fruit forward) Rioja

6 oz Grand Marnier

8 oz squeezed orange juice

1½ oz simple sugar

½ oz Angostura bitters

Add sliced seasonal fruit for garnish (strawberries, orange..) Serve in goblets over ice.

Tilapia

March 24, 2012

Since Tilapia is a pond fish, get from a good source/country of origin. Recipe from Vestkusten. Serve with mashed potatoes.

Wine mixture (mix in cup or bowl)

  • 1 crushed garlic
  • 1 C dry white wine (or vermouth)
  • 2 TB lime juice
  • 1 tsp lime zest
  • 1 fish boullion cube (or other chicken or fish flavoring)

Prepare fish:

  • 1 1/2 LBs tilapia (or sole) fillets, dredge in flour, salt & white pepper and pinch chili powder. Shake off and cook fish in 2 TB olive oil, med hi heat. Remove fish from skillet.

Pour wine mixture into skillet, simmer over high heat, reduce by half.  Add butter and green onions and stir until butter melted. Pour over Tilapia fillets.

  • 1 TB butter
  • 4 green onions sliced

 

Chicken Provencal

January 22, 2012

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

  • 1 chicken (3-4 LBs) cut up 8 pcs.
  • 1/4 C flour, season with salt & pepper
  • 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

  • 1 yellow onion (sweet) thinly sliced
  • 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

  • 2 C dry white wine
  • 1 1/2 TBs chicken demi-glace
  • 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

  • 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

  • 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.

 

Riesling Chicken

January 22, 2012

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

  • 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 TB oil
  • 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

  • 4 medium leeks, white only, finely chopped (2 Cups)
  • 2 TBs finely chopped shallots
  • 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

  • 4 medium carrots, halved diagonally
  • 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

  • 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
  • 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

  • 1/2 C crème frâiche
  • fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.