Catholic Recipe: Glögg
Also Called: Glogg
In the United States New Year's Day has come to mean open house, a day when people pay calls to wish each other joy in the days to come and good fortune for the whole year. In many minds the beverage associated with the day has become fixed, and eggnog is its name. It is, for some, a very heavy drink — imbibing one is possible but two may well prove overwhelming. However, there are beverages for New Year's Day that hail from other lands and which surely would please one's guests. There is, for example, the Swedish Glögg.
With this one might well serve a modern version of the English seed cake.
A week before you wish to use your glögg, place the almonds (blanched and shredded), the raisins, the cloves, whole cardamoms, and the stick cinnamon in a saucepan with enough wine to cover. Place over low heat and bring to just the boiling point. Place in a jar and keep in a cool place. To make your glögg, add the rest of the wine to the spiced foundation and heat it in an attractive kettle, chafing dish, or brülot bowl. Bring to the boiling point but do not allow it to boil. In a sieve placed over the kettle or bowl, put your lump sugar and slowly pour the bottle of cognac over it, and set it aflame with a match. When the sugar has melted through, the glögg is ready. It should be served hot.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951