Season's Greetings from your resident culinary Blogwatcher!
Our first digital recon has resulted in a tasty recipe for chocolate & cherry cookies from local blogger the Accidental Hedonist. They look scrumptious, and the devilish voice inside me wants to recommend that you enjoy them with a warm, spicy mug of Glögg, the Swedish Christmas beverage that'll make your house smell like Kris Kringle's workshop (recipe below the jump).
Two holiday parties in the can for me, and at each of them I served a particularly potent version of Glögg alongside my own signature holiday cookies--orange/cranberry/oatmeal, suckas! Eat 'em and weep, they're so delicious. Like every worthy holiday consumable, they're NOT good for you, and this batch makes 48. The Hedonist's Kate Hopkins worries that making an excess amount of cookies is the first step down the path of wearing Cosby Christmas Sweatahs without irony. Ms. Hopkins, I feel you, but I salute your taste in cookies. I think puff paint is a ways off for both of us yet.
1. Dump all the alcohol in a large stainless cauldron or porcelain crock pot, set to low.
2. Using cheesecloth, make two little spice packets of the cardamom, cloves, and 3-4 cinnamon sticks.
3. Slice a Satsuma in half and stick cloves in the skin. This part is really satisfying. Drop these and the spice packets into the murk.
4. Simmer for 25 minutes, and turn the heat up enough to make sure it’s hot, while not boiling the alcohol away.
5. Serve in mugs garnished with a cinnamon swizzle stick, and a sprinkling of almonds & raisins if you like. Float another slice of orange too.
You can spike this with some cranberry juice to cut the macho flavor, but if you brew it right, the spices should make it drinkable without having to go there. Another popular way of making this is to use brandy instead of vodka, crystallize some sugar and then set the whole pot on fire. Let me know if you’ve ever tried it this way, and how it compares!