beverage – TasteFood

Beverages, Christmas, gluten-free, Wine, Winter

Glogg: Hot Spiced Wine, Nordic-style

December 14, 2015September 10, 2018by Lynda Balslev2 Comments

Steamy, fragrant, and boosted with spirits, gløgg is an elixir that will warm the hardiest viking. Throughout the month of December, this libation is a Nordic staple, 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 and snaps. 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.

Gløgg (also known as mulled wine and glüwein)
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 wine

Fresh orange slices as garnish

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let stand at room temperature for at least 2 hours. (The 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 the heat and coarsely chop into large pieces.

Prepare the gløgg:
Combine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Bring to a boil, the reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, about 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Heat the gløgg without letting it 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 the gløgg into the glass. Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds.

Beverages, Fruit, gluten-free

Summer Berry Spritzers and a Mojito

June 22, 2015July 25, 2018by Lynda Balslev7 Comments

~ Blackberry, Lime and Mint Spritzers~

It’s summertime and the living is easy. And what better way to enjoy the sultry season than with a refreshing, thirst-quenching drink? During this window of time when berries are prolific, I like to make a syrup which I add to drinks. Depending on the mood or time of day, I’ll stir a few spoonfuls of the vibrant, tangy syrup into icy glasses of Prosecco or sparkling water. If we’re feeling extra festive, I’ll muddle a jigger-full with mint, lime and rum and call it a mojito. The following recipes call for blackberries, but raspberries are a great substitute. And if you’re lucky enough to have a bunch of black currants growing in your garden, then go for it.

Blackberry Syrup
Makes about 1 cup.

12 ounces blackberries
1/2 cup freshly squeezed lime juice
1/2 cup granulated sugar

Combine all of the ingredients in a saucepan. Bring to a boil. Reduce heat and simmer until blackberries soften and release their juices, about 10 minutes. Cool. Purée in a food processor, then strain through a fine-meshed sieve. Discard the seeds.

Blackberry Spritzers
Makes 1

Ice cubes
1 part blackberry syrup
2 parts sparkling water, white wine or Proscecco
Lime wedge and mint leaves for garnish

Fill a wine or cocktail glass with ice. Add syrup and sparkling water. Stir. Garnish with lime and mint.

Blackberry Mojito
Makes 1

1/2 lime, cut in 4 wedges
2 sprigs mint, plus extra leaves for garnish
2 tablespoons (1 ounce) blackberry syrup
Crushed ice
1.5 ounces white rum
Sparkling water
1-2 blackberries for garnish

Muddle 2 lime wedges, mint sprigs and syrup together in a sturdy highball glass. Fill the glass with crushed ice. Pour rum over ice. Top with sparkling water to taste. Garnish with whole blackberries, remaining lime wedges and mint.

Autumn, Fall, Beverages

Cranberry Tequila Toddy

November 2, 2014November 2, 2014by Lynda Balslev8 Comments

Finally – the weather has turned cooler. Most of the year I hear from folks about how much they envy our Northern California climate, but I have to admit that as a New England native, I miss the distinct change of seasons – especially in the fall. At this time of year we’re supposed to be pulling on our fleece and socks, not slipping into sandals and t-shirts. It might still be a too warm for wool right now, but I can at least make this drink. And you should too, especially if you are lucky enough to be enjoying a nippy November.

This Cranberry Tequila Toddy is my latest recipe in the November issue of Marin Magazine. It takes inspiration from the margarita and warms it up with autumnal ingredients such as cranberry and cider. Part cocktail, part toddy, all good.

Cranberry Tequila Toddy
Makes about 6 cups.

1/4 cup dried cranberries
1/4 cup Cointreau
4 cups apple cider
1 cup cranberry juice cocktail
1/4 cup freshly squeezed orange juice
1/2 cup gold tequila
Lime wedges
Dried Cranberries
Orange slices
6 cinnamon sticks

Combine the cranberries and cointreau in a small bowl. Let stand at room temperature for at least 30 minutes.
Heat the cider, cranberry juice, and orange juice in a saucepan until very hot without letting it come to a boil. Remove from the heat and stir in the tequila, cranberries, and Cointreau. Serve warm with a squeeze of lime. Garnish with the orange slices and a cinnamon stick for stirring.

Beverages, Christmas, Denmark, entertaining

Gløgg – Mulled Spiced Wine

December 9, 2012November 11, 2019by Lynda Balslev12 Comments

Gløgg (Mulled Wine)

Hot, spiced, and boosted with wine and spirits, gløgg is an elixir capable of warming the hardiest Viking. Throughout the month of December, this libation is a Scandinavian staple, served in cafés, doled out from street carts, and ladled into mugs at social gatherings. It’s the fortified response to the season’s cold and seemingly endless darkness, and it’s as ubiquitous as pickled 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. It avoids the cloying sweetness often found in pre-mixes, and it’s remarkably easy to prepare. You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it’s something you wouldn’t mind drinking, and that it has body and heft–we’re talking Viking sustenance here, folks.

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, white pith removed
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wine
Fresh orange slices as garnish

Prepare the garnish:
1. Combine the raisins and Cointreau in a small bowl. Let stand at room temperature for at least 2 hours.
2. Toast the almonds (if using) in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
1. Combine all of the ingredients except the 2 bottles of red wine in a large heavy pot with a lid. Bring to a boil and then reduce the heat to medium-low and simmer, uncovered, until reduced to about 2 cups, 12 to 15 minutes.
2. Reduce the heat to low, add the red wine, and cover the pot. From this point on, do not let the gløgg come to a boil–or the alcohol will evaporate!
3. To serve, add a spoonful each of raisins and almonds (if using) to a heat-proof glass or mug. Strain the gløgg into the glass (a tea strainer works well for this). Garnish with fresh orange slices and/or a cinnamon stick and serve with a spoon for scooping up the raisins and almonds.

Beverages

Masala Chai with Dates and Honey

November 28, 2012October 8, 2018by Lynda Balslev12 Comments

~ Masala Chai (Spiced Tea) with Dates and Honey ~

The holiday season is approaching, which of course means that our lives will become more, ahem, spirited. It’s around this time of year that I usually post my gløgg recipe here at TasteFood. But before I let that genie out of the bottle, I will first offer this recipe for Masala Chai. Like gløgg, it’s warm and spiced, but instead of wine, it consists of milk and tea. As you brew it your kitchen will smell like cookies, cake and a holiday all at once. Unlike gløgg, chai has no alcohol, so you are free to imbibe as much as you wish at any time of day. So go ahead and make a pot for a late morning or afternoon pick-me-up. And don’t worry – the glogg recipe is coming.

Masala Chai with Dates and Honey

The dates impart sweetness in the tea as it steeps. If desired, add honey for added sweetness. Cows milk or a combination of almond and cows milk may be used in the tea. Serves 2 to 3.

1 1/2 cups water
4 cardamon pods, crushed
6 cloves
2 medjool dates
1 cinnamon stick
1 one-inch piece of ginger root, sliced
1 teaspoon black peppercorns
2 cups milk
1 tablespoon assam tea
Honey

Combine the water, cardamom, cloves, dates, cinnamon, ginger and peppercorns in a medium sauce pan. Bring to a boil, then reduce heat. Simmer, partially covered, 10 minutes. Add milk and tea. Simmer 5 minutes. Add honey to taste if desired. Strain into warm mugs.

Appetizers, Beverages, side dish, Vegetables and Salads, Vegetarian

Bloody Mary Gazpacho

June 18, 2012January 14, 2023by Lynda Balslev22 Comments

I’ll have a splash of vodka with my soup, please.

If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho.

Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling. No cooking is required, the spiced tomato juice quenches thirst, and a confetti of chopped vegetables refresh and nourish. I prefer to keep my gazpacho chunky, taking pleasure in each slurpy mouthful of crunchy vegetables mingling with cool juice. In this recipe, I’ve taken the variation one step further by adding celery, Worcestershire sauce and a generous squirt of Tabasco, thus evoking a Bloody Mary. Why stop there? If you’re in the mood and appropriately mature, serve the soup in a glass and add a shot of vodka for a wondrous beverage/soup/salad in a glass – a perfect antidote for a hot and shouty day.

Bloody Mary Gazpacho

Serves 6

4 cups tomato juice
2 vine-ripened tomato, stemmed and seeded, finely diced
2 celery stalks, finely diced
1/2 English cucumber (or 2 Persian cucumbers), seeds removed, finely diced
1 small jalapeño pepper, stemmed and seeded, minced
1 large garlic clove, minced
1/2 medium red onion, finely chopped
2 tablespoons fresh lime juice
2 teaspoons Worcestershire sauce, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1 teaspoon Tabasco™ sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped Italian parsley leaves
Vodka
Parsley sprigs for garnish
Lime wedges

Combine all the ingredients in a large bowl. Stir to blend and taste for seasoning. Cover and refrigerate for at least 4 hours to chill and allow the flavors develop. Before serving, stir in the vodka if using. For each 1 cup (8 ounces) of gazpacho, add ½ ounce vodka (or to taste). Serve garnished with parsley sprigs and lime wedges for squeezing.

Beverages, Cooking for Your Health, Fruit, gluten-free, Summer

Cooking for your Health: Mango Smoothie with Chili and Lime

June 7, 2012July 4, 2012by Lynda Balslev12 Comments

Mango Smoothie with Chili, Lime and Ginger

In this month’s installment of Cooking for your Health, it’s time to get serious: Let’s talk bikinis. Summer is nearly here in the northern hemisphere, and while the weather may not yet be blinding hot, it will be soon enough, which means that it’s time to haul out the swimsuits. Don’t panic. Getting in shape for our bikinis and trunks should not sacrifice good nutrition, flavor or enjoyment. That’s where this smoothie comes in as the perfect liquid meal and refreshment for when the days grow warm.

Smoothies are a blend of fruit and/or vegetables, blitzed with ice, juice or yogurt. They may be sweet, savory or a blend of both, such as in this Mango Smoothie. It’s a tropical mix of mango and pineapple balanced with citrus, the prickle of ginger and a kick of heat from chile which lends a pleasant vegetal note. It’s a refreshing, nourishing and low caloric snack in a glass. You might be parked on a chaise lounge under an umbrella, but your tastebuds will be dancing. Continue reading Mango Smoothie with Chili and Lime

Beverages, Christmas, entertaining, holiday

Gløgg, Glüwein, Mulled Wine

December 15, 2011September 10, 2018by Lynda Balslev18 Comments

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 that isn’t enough to get you fired up for the holiday season, then I’m not sure what will.

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 full-bodied 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.

Gløgg
Serves 8 to 10

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

Fresh orange slices as garnish

Prepare the gløgg:
Combine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Heat the gløgg without letting it come to a boil (or the spirits will evaporate!)

Beverages, entertaining, Fruit, gluten-free, recipe, Summer

Blackberry Spritzers and a Mojito

July 8, 2011August 11, 2014by Lynda Balslev21 Comments

~ Blackberry, Lime and Mint Spritzers~

It’s summertime and the living is easy. And what better way to enjoy the sultry season than with a refreshing, thirst-quenching drink? During this window of time when blackberries are prolific, I like to make a syrup which I add to drinks and use for desserts. Depending on the mood or time of day, I’ll stir a few spoonfuls of the vibrant, tangy syrup into icy glasses of Prosecco or sparkling water. If we’re feeling extra festive, I’ll muddle a jigger-full with mint, lime and rum and call it a mojito. It’s all good. Just be sure to make extra to freeze as ice cubes to pop in drinks or thaw later in the year for a sip of summer.

Blackberry Syrup
Makes about 1 cup

12 ounces blackberries
1/2 cup freshly squeezed lime juice
1/2 cup granulated sugar

Blackberry Spritzers
Makes 1

Ice cubes
1 part blackberry syrup
2 parts sparkling water, white wine or Proscecco
Lime wedge and mint leaves for garnish

Fill a wine or cocktail glass with ice. Add syrup and sparkling water. Stir. Garnish with lime and mint.

Blackberry Mojito
Makes 1

1/2 lime, cut in 4 wedges
2 sprigs mint, plus extra leaves for garnish
2 tablespoons (1 ounce) blackberry syrup
Crushed ice
1.5 ounces white rum
Sparkling water
1-2 blackberries for garnish

Beverages, Denmark, Summer

Elderflower Syrup

July 5, 2010August 7, 2014by Lynda Balslev1 Comment

We are spoiled with nature in Northern California, but one thing missing in our garden landscape is elderflowers. Elderberry bushes are prolific in North America and Europe, growing in gardens and the wild. The ripe berries are often used to make wine and marmalade. But, in my opinion, the best part are the flowers which peak in the early summer weeks. The blossoms can be harvested and left to macerate with sugar and lemon for several days to make a syrup which imparts a soft floral and honeyed flavor to drinks and desserts. Dilute a few spoons of the syrup with water for a soft drink, or with champagne or wine for a cordial. The flowers may also be dipped in a light batter and fried, serving as a light dessert.

When we lived in Denmark, elderberry bushes were everywhere. They grew in our garden and along the paths we walked into town. In June, after a welcome warm spell, we picked baskets of elderflowers and made the concentrated syrup that we would enjoy throughout the season. So, naturally, when we return to Denmark on visits, if the timing is right we continue the tradition of making elderflower syrup.

Elderflower Syrup
Makes 2 quarts

40 elderflower sprigs
4 untreated lemons with skin, cut in slices
4 pounds granulated sugar
3 ounces food grade citric acid
2 quarts boiling water

Thoroughly rinse the elderflower sprigs. Place in a large pot with a lid. Add lemon slices. Add sugar and citric acid. Pour water over elderflowers. Stir to ensure the sugar dissolves. Cover and let sit at room temperature for 4-5 days. Strain syrup through a fine meshed sieve or cheese cloth. Pour into sterilized bottles. Refrigerate until use. (Syrup may also be frozen in ice cube trays.)
To serve, mix a small amount of syrup with water, white wine or champagne to taste.