...because you thought Sweden was Switzerland!

Wednesday, December 20, 2006

Food journal number 13: Glögg and cookies

(part 4 on Christmas food)

Funny that I have the most posts this month, all because of the food journal entries. This will probably give me a challenge next December, when I have to find new Christmas food to write about (or new angles about them). Or maybe I can advance into a something like a ham-brand or julbord review. Or maybe we should cook a Filipino noche buena then instead. Anyway, let's see. In the meantime, here's another food entry in the Christmas food series.

Glögg (translated as mulled wine) is the other famous Christmas drink aside from julmust, a soft drink that I wrote about last November. Glögg is not a soft drink though, but a warm drink similar to the German Glühwein. It is only available during the Christmas season, to the disappointment of my classmates, who say they can drink it all year round :-) The main ingredients of glögg are wine (usually red, but there is white wine glögg too), cinnamon and other spices, and optionally, stronger spirits such as vodka or cognac.

Glögg available at the groceries are only slightly alcoholic at under 2%. For stronger Glögg, one has to go to the government alcohol stores (System Bolaget), where we bought this bottle in the picture (Glögg with cognac, half a liter) for around 80 kronor. To prepare glögg for drinking, one has to heat the contents of the bottle in a pot on the stove, and it is very important not to make it boil; otherwise the alcohol will evaporate. You can then put raisins and peeled almonds in it, to fish with a teaspoon while drinking. Yum yum yum... I can't wait until Christmas eve so we can have our glögg at last.

Chocolate chip cookies.Not particularly Swedish, but smacks of Christmas to me—-I’ve been giving them away as Christmas presents to friends for the past 2 or 3 years. Thanks mom and Lei, for sending me over the recipe! They tasted just like the ones I made there at home (though I substituted some vanilla sugar for the aromatic vanilla essense). Somehow though, the large oven space also made the cookies larger. Not bad, they look like Chips Ahoys. Heheh :-)

Metric/Imperial:
225g/8oz plain flour
1 tsp baking powder
100g/4oz unsalted butter
175g/60z caster sugar
1 egg beaten
1 tsp vanilla extract
75 g/3oz plain chocolate finely chopped

American:
2 cups all purpose flour
1t baking powder
1/2 cup butter
1/2c semi-sweet chocolate chips
3/4 c sugar
1 egg beaten1t vanilla extract

Sift flour and baking powder into a bowl. Rub in the butter until mixture resembles fine bread crumbs. Stir in the chocolate and sugar. Add the egg and vanilla essence/extract and mix to a stiff dough. Transfer the dough into a floured board and shape into a roll, about 45 cm/18 inches long. wrap in foil and chill in the refrigerator for 1 hr. Remove the foil and cut into approximately 40 slices. Place well apart on a greased baking sheet. Bake in moderately hot oven (190C/375F) for gas oven mark 5, for 10 to 15 mins. Cool on a wire rack. makes 40.

1 Comments:

Anonymous cheryl said...

Oh, and Merry Christmas! Hahahaha! :)

3:14 AM

 

Post a Comment

<< Home

<<< Browse older posts (via sidebar list)