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SteveT
01-09-2006, 02:14 PM
I've been trading my home made Mead's with a friend for the past 3 years, who makes his own Swedish style Glogg. It's quite good. Anyone have a clue how it is made? It's very different than the recipe's for "Professors Glogg" which can be found on the 'net. And, my buddy would rather die than give up his family recipe... :)

Steve

Dan McFeeley
01-09-2006, 03:00 PM
There might be as many recipes for glogg as there are Swedes. ;D
Here's a link to a basic recipe:

http://www.bellaonline.com/articles/art13536.asp

And a few more:

http://www.christmas.com/pe/812

http://www.caryn.com/links/garden/recipes/swedish_glogg.html

http://www.recipezaar.com/44105

http://www.sweden.se/templates/cs/CommonPage____12958.aspx
(not a recipe but interesting reading)

http://homecooking.about.com/library/archive/blbev14.htm

http://www.ruggieroideas.com/cooking/00/swedishglogg.html

http://www.cottageliving.com/cottage/food/article/0,21135,700619,00.html

Looks like something you can experiment with!

SteveT
01-09-2006, 03:36 PM
Thanks for the links Dan! Looks like I've got some reading to do tonight :)

Now, if I could spice capture taste of Glogg in a mead... my friend tells me he uses 12 different spices!

Steve

Dan McFeeley
01-10-2006, 12:18 PM
With 12 spices, maybe you can look over his shoulder while he's preparing it and figure out the recipe. ::)

I used to make a glogg using apricot brandy instead of the recommended vodka. Worked quite nicely.

Here's a few ideas for mulled mead . . . from Clara Furness' book, "Honey Wines and Beers":

Sweet Mead and Lemon Mull

Stick 8 - 10 cloves in a lemon
Place in a fairly hot oven for 15 minutes
Warm about 100g (3 oz) honey in a punch bowl
Place hot lemon on honey
Heat mead in a stainless steel pan and pour over honey and lemon
Serve really hot

From Acton & Duncan's book "Making Mead" (try substituting mead for the white wine):

Honey Bishop

Take a large lemon, make about twelve incisions in it and insert cloves. Roast the lemon slowly in the oven. Put 570 ml (1 pt) of water 100 g (1/4 lb) of honey and a pinch each of cinnamon, mace and allspice into a saucepan, bring to the boil and simmer gently until the volume has been reduced by half. Then, in another saucepan, bring to the boil a bottle of dry white wine. Put the roasted lemon and the contents of the two saucepans into a large punchbowl and add the juice of a lemon, a sprinkle of nutmeg and, if required, a dash of brandy. Serve while hot.

Sigmund Von Meader
01-11-2006, 02:07 PM
Swedish, Schmedish. Tch! You should branch out more. Use a bottle of Manischewitz for the wine, or, one of the wine ingredients, then you will have a Yiddisher glogg. :-)

Miriam
01-14-2006, 02:06 PM
Dr. Siggy, I'm sure you're familiar with that old Eastern European household remedy for sore throats and chills: Goggol Moggol.

For anyone else interested, it's just hot milk, sweetened to taste and with an egg beat into it till it's thick. Cinnamon is essential. For grownups, add a healthy shot of slivovitz or brandy. Fior kids, a little vanilla. Goggol Moggol soothed away minor winter ills in those isolated Russian and Polish villages long ago...that, and massaging the chest with hot goose fat. Hey, people had to make do with what they had - early Americans used hot bear fat. I prefer almond oil with essential oils - but Goggol Moggol still makes an appearance in my kitchen on cold winter nights.

Miriam

logansandres
02-05-2017, 10:16 AM
Here is another great recipe I've been following for years , if you are interested. It is rather simple to make and ingridients are accecable and not very expensive. http://natadviser.com/essential-oils-for-sore-throat/