Tag Archives: glogg

Glogg, Aebleskivers and Christmas in Copenhagen

denmark xmas~ Tivoli Gardens, Copenhagen ~

It’s that time of year again, and like all good traditions that bear repeating, I will share my recipes for gløgg and aæbleskivers with you. This year I will experience these Danish Christmas delights first hand – I leave today for Copenhagen and one week of touring, writing and eating my way around this beautiful city and its environs, while I indulge my love for all things Nordic and my desire to share the magic of Christmas in Denmark with all of you.

Julestemning, København

You might think that Denmark is cold and dark at this time of year (it is!) but it’s also the coziest and most festive place to be during the holiday season with Christmas markets, Tivoli Gardens, and gleaming shopping streets lined with flagship stores displaying impeccable Danish design and half-timbered boutiques glowing in the dusky light. Open fires line the pedestrian walkways, warming hands and roasting chestnuts, while street carts and storefronts dole out steaming cups of gløgg and sugared æbleskivers to keep the energy up and spirits warm. You can be sure I’ll be drinking all of this in, and while I do that, I’ll share these recipes with you, so you, too, can  join in the Scandinavian holiday spirit.aebleskivers tf011

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, Danish æbleskivers are served as a treat throughout the month of December. While you can buy aebleskivers pre-frozen in the shops, nothing beats the vanilla and cardamom scent and tender texture of homemade æbleskivers. To make them you will need a special æbleskivers pan, which is a skillet with 6 to 8 round indentations. Cast iron is best.

Makes about 20.

1  1/2 cups whole milk
1 envelope dry yeast or .6 ounce fresh yeast (1 cake)
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 large eggs, separatedUnsalted European-style butter
Strawberry or raspberry preserves
Powdered sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.

Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients.  Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff.  Fold into batter.  Let stand one hour at room temperature.

Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3 to 4 minutes. Using a wooden skewer, turn æbleskivers over and continue to cook until golden and cooked through, 3 to 4 minutes. Transfer æbleskivers to a plate lined with a paper towel, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves. Accompany with gløgg.

glogg wine TasteFood

Gløgg
Serves 8 to 10
For the garnish:
1 cup raisins
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)
For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wineFresh orange slices as garnish
Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.
Prepare the gløgg:
Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.
*Tivoli and storefront image courtesy of VistiDenmark.

Advent at Dusk and Danish Aebleskivers

aebleskivers tf011 ~ Danish Aebleskivers ~

It’s raining, and I don’t mind it one bit. It reminds me of Denmark when we made aebleskivers in the days leading up to Christmas. While we rush about today making final preparations for guests and our Christmas Eve dinner, I’ll be making a batch of these aebleskivers to enjoy before the fire, when we’ll raise our glass to our family members far and wide and reflect on our memories of Christmas in Denmark.

This week I contributed an article to Food Quarterly called Advent at Dusk. It shares a few Danish memories and transports you for bit to the Scandinavian countryside at Christmas, deep in the woods, replete with holly, moss and forest spirits. It also has a link to my recipe for these aebleskivers, so go have a look. In the meantime, I wish all of you a very happy holiday filled with warmth, friends, loved ones – and good food.
~
aebleskiver pan
Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, Danish æbleskivers are served as a treat throughout the month of December. While you can buy aebleskivers pre-frozen in the shops, nothing beats the vanilla and cardamom scent and tender texture of homemade pancakes. To make them you will need a special æbleskivers pan, which is a skillet with 6 to 8 round indentations. Cast iron is best.

Makes 20.

1  1/2 cups whole milk
1 envelope dry yeast or .6 ounce fresh yeast (1 cake)
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 large eggs, separatedUnsalted European-style butter
Strawberry or raspberry preserves
Powdered sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.

Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients.  Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff.  Fold into batter.  Let stand one hour at room temperature.

Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3 to 4 minutes. Using a wooden skewer, turn æbleskivers over and continue to cook until golden and cooked through, 3 to 4 minutes. Transfer æbleskivers to a plate lined with a paper towel, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves. Accompany with gløgg.

Gløgg – Mulled Spiced Wine

glogg wine TasteFood
Gløgg

Hot, spiced and boosted with wine and spirits, gløgg is an elixir worthy of the vikings. Throughout the month of December, this libation is served in cafes, doled out from street carts and ladled at social gatherings. It’s the season’s response to the cold and dark and as ubiquitous as herring. Most home cooks will make their own brew, either enabled by a mix or from scratch. This recipe is my version of gløgg from scratch, and I encourage you to try this method. It avoids the cloying sweetness often found with mixes and is remarkably easy to prepare. You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it has heft.

Serves 8 to 10 friends.

For the garnish:
1 cup raisins
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wine

Fresh orange slices as garnish

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)

To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.

Gløgg, Glüwein, Mulled Wine

Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if this isn’t enough to get you fired up for the holiday season, then I’m not sure what will.

Gløgg

There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive dry red wine.  When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.

Serves 8-10 friends.

For the garnish:
1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
zest of 2 oranges, cut in strips
10 cloves
2 cinnamon sticks
2 bottles dry red wine

Fresh orange slices

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices.

Aebleskivers

aebleskivers tf011

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.

Makes 20.

1  1/2 cups whole milk
.6 ounce fresh yeast (1 cake) or 1 envelope dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated

Unsalted butter
Raspberry or strawberry preserves
Powder sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in the bowl of an electric mixer until stiff.  Fold into batter.  Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat.  Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3-4 minutes.  Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3 to 4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves  – and a glass of steaming gløgg.

Note:
An aebleskiver pan is a stovetop pan with 6 or 8 holes/indentations. While non-stick is available, choose a cast iron pan for best results.

Danish Gløgg and Aebleskivers

Glogg and Aebleskivers

It’s the first weekend of advent and I should be in the woods. More precisely, I should be in the woods freezing my toes off, quite possibly in the dark, most likely in the rain. And I’m feeling nostalgic. We lived near Copenhagen for six years before we moved to California.  Each year, on the first advent weekend leading up to Christmas, we traveled to my sister and brother-in-law’s farm in a forest in the middle of Zealand.  We would spend the afternoon outdoors foraging holly, twigs, pinecones and moss to make Christmas decorations. The weather was often cold and wet, and the sun would set between 3 and 4 in the afternoon. After a few hours of walking in the forest with darkness descending, we would return to the house cold and hungry.  Fires would be stoked in the ovens, gløgg would be heated on the stove, and we would claim a space at the long farmhouse kitchen table. Our harvest would be piled in the center, and adults and children would get busy making wreaths, tree ornaments, candle holders and centerpieces. While we did this, we would take turns making batches of æbleskivers, which we dipped in raspberry preserves and powdered sugar and washed down with mugs of steaming gløgg.  It may have been cold and wintry outside, but inside everything was warm and toasty.

Now we live in California, and we continue our family traditions from Europe at Christmastime.  We still make many of our holiday decorations, and, of course, gløgg and æbleskivers.   In fact, I just finished a batch this afternoon, and as we sat in front of the fire with a glass of gløgg it began to rain outside – and we didn’t mind a bit.  It was just like Denmark.

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.

Makes about 20.

1 1/2 cups (360 ml.) whole milk
.6 ounce fresh yeast (1 cake)
2 cups flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated
Unsalted butter
Raspberry or strawberry preserves
Confectioners/powder sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into dry ingredients.  Whisk the egg yolks into the milk.  Add the wet ingredients to the flour.  Mix well.
Beat egg whites in bowl of electric mixer until stiff.  Fold into batter.  Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat.  Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3-4 minutes.  Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3-4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves (and gløgg!)

Note:
An aebleskiver pan is a stovetop pan with 6-8 holes or indentations. While non-stick is available, choose a cast iron pan for best results.