Check out this delicious gluhwein recipe, courtesy of ck verbier......
GLUHWEIN
Serves 4–6
1 orange, 2 x 750ml bottles of red wine such as a Merlot or
Zinfandel, 250g sugar, 10 cloves, 1 lemon, 3 cardamon pods3 cinnamon sticks, 3 bay leaves, 2 star anise, Slivovitz,kirsch or rum to taste
Zinfandel, 250g sugar, 10 cloves, 1 lemon, 3 cardamon pods3 cinnamon sticks, 3 bay leaves, 2 star anise, Slivovitz,kirsch or rum to taste
Like Pimms, Glühwein is a ritual drink denoting a particularly
British progress through the seasons. As that warm spicy citrusy scent curls beguilingly from the first hot glass, you know you are in the right place doing the correct thing. Skiing.
Pierce the orange with the cloves like an old fashioned
pomander. Sliver off the zest from the lemon, and squeeze the juice. Tie up the rest of the spices and herbs in a piece of clean muslin. Use a heat diffuser over a gas flame or a very low heat. Pour the wine into a large pan, add the pierced
orange, the muslin bag, the lemon juice and zest and the sugar, stirring to dissolve. Heat gently until the flavours infuse the wine. Never boil Glühwein, it defeats the object. At CK Verbier, we like to add a shot of rum, Slivovitz or kirsch to each glass before serving.
British progress through the seasons. As that warm spicy citrusy scent curls beguilingly from the first hot glass, you know you are in the right place doing the correct thing. Skiing.
Pierce the orange with the cloves like an old fashioned
pomander. Sliver off the zest from the lemon, and squeeze the juice. Tie up the rest of the spices and herbs in a piece of clean muslin. Use a heat diffuser over a gas flame or a very low heat. Pour the wine into a large pan, add the pierced
orange, the muslin bag, the lemon juice and zest and the sugar, stirring to dissolve. Heat gently until the flavours infuse the wine. Never boil Glühwein, it defeats the object. At CK Verbier, we like to add a shot of rum, Slivovitz or kirsch to each glass before serving.
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