Dad's old-fashioned glogg - WSFA.com: News Weather and Sports for Montgomery, AL.

Dad's old-fashioned glogg

Ingredients:

1 bottle red wine
3  to 7 oz. brandy 
1 cinnamon stick
5 to 10 whole cloves
1 small slice of ginger (optional)
20-30 raisins
10-15 almonds, blanched and slivered
1/8 to 1/4 cup sugar, or to taste.  (Start with lower amount, taste it and add more as needed.) 

Directions:

Put the raisins and the almonds in the brandy and the cinnamon, cloves and ginger in the wine. Let these soak for a couple of hours.

Slowly warm the wine, but do not boil. 

Remove the spices when the wine is hot. 

Add the brandy with the nuts and raisins. 

Remove the raisins and nuts after it has warmed again, and put a few of each in each cup as you serve. 

Serve hot, but not as hot as coffee or tea.  Don't serve it if it is not warm enough, it is not as good if it is not 'hot'.

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.