Glögg recipe from Niklas Ekstedt

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Niklas Ekstedt of EKSTEDT in Stockholm served up some Glögg (a Swedish specialty similar to Mulled Wine) around the fire pit at Taste of Christmas on Friday night, just after he told his story and cooked some scallops on the main stage.  The Glögg was so delicious that we asked for the recipe to re-create it for ourselves over the festive season and thought we’d share it with you too…

Glögg 

2 pieces of cinnamon

12 cloves

50g ginger, peeled and sliced

1 tsp green cardamom pods

3 strips of bitter lemon peel (Seville lemon), dried if possible

100g good quality raisins

50g almond flakes

250g caster sugar

300ml brandy

1-2 bottles of red wine (depending on how thirsty you are) Preferably a well-bodied pinot or a valpolicella.

Toast the spices together with the almonds in a cast iron pot on medium heat for a couple of minutes.

Add the sugar, stir occasionally until you have a nice golden caramel.

Add the brandy and set fire to it. Watch your eyebrows!

Pour in the wine and remove from the heat.

Cool down, Pour into bottles or jars and let sit for 3-4 days in fridge.

Strain, reheat and serve with fresh raisins and peeled almonds. Laugh!

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This entry was posted in Ekstedt, Foods Blog, London Food PR, London Restaurant PR, Spoon Blog 2013, Spoon Loves and tagged , , , , , , , , , , . Bookmark the permalink.

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