From Yu's
julestue 2005
Gløgg - hot red wine (6-7 glass)
0,25 l water
3-4 spoon sugar
1 stick of cinnamon
3 whole cloves
1 lemon
1 orange
0,75 l red wine
75 gram raisins
50 gram blanched almonds (sliced to small pieces)
0,05 l rum or port wine (not necessary)
Water, sugar, cinnamon, cloves and grated lemon rind boils for approx. 10 minutes.
Pick up spices and lemon rind.
Put in juice from orange and lemon and red wine.
Add raisins and almonds.
Warm up but dont boil the 'gløgg'
Add eventually rum or port wine
Vanilla cookies (Vanille kranse)
250 gram wheat flour
0,5 teaspoon ammonium carbonate
Seeds from one stick of vanilla (or vanilla sugar)
50 gram blanched almonds (sliced to small pieces)
200 gram butter (not very cold)
125 gram sugar
½ whipped egg
Mix wheat flour, ammonium carbonate, vanilla seeds (or vanilla sugar) and sliced almonds.
Cut butter in small pieces and ad it to the flour (have to look like parmesan)
Add sugar
Unite the dove with the whipped egg
The dove must rest in a cold place for ½ an hour
Make ½ cm thick sticks of the dove and form rings and put them on a baking sheet
Bake for 8 minutes at 200 0 C (degree Celsius).
'Jewish' cookies (Jødekager)
250 gram wheat flour
0,5 teaspoon ammonium carbonate
0,5 teaspoon powdered ginger
Grated lemon rind from one lemon
200 gram butter (not very cold)
125 gram sugar
½ whipped egg
Egg, sugar and powdered cinnamon for glazing the cookies
Mix flour, ammonium carbonate, powdered ginger and grated lemon rind.
Cut butter in small pieces and mix it with the flour (have to look like parmesan).
Add sugar
Unite the dove with whipped egg
The dove must rest in a cold place for ½ an hour
Roll out the dove to a thin plate
Cut out figures or round cookies (eventually by a glass)
Put cookies on a baking sheet
Glaze the cookies with egg
Sprinkle with sugar and powdered cinnamon
Bake for 5 minutes at 200 0 C
Brown cookies (Brune kager)
125 gram butter
100 gram sugar
100 gram syrup
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
½ teaspoon powdered cloves
Grated lemon rind from one lemon
50 gram blanched almonds (sliced to small pieces)
½ teaspoon potassium carbonates (potash)
250 gram wheat flour
Melt butter, sugar and syrup in a pot and boil for a minute
Add the spices and grated lemon rind
Add the blanched, sliced almonds together with potash
Cool down the mass
Add wheat flour and knead
Roll in thick sticks and keep a cold place
When the dove is totally stiff cut in thin slices and put on baking sheet
Bake for 5 minutes at 180 0 C.
Ris á l´amande (Dessert)
½-1 Stick of vanilla
0,5 liter milk
0,075 liter rice for porridge
Split the vanilla stick
Boil milk, rice and vanilla stick at very low temperature until it becomes like porridge
Take up the stick
Cool down
50 gram blanched almonds
1 dinning spoon sugar
0,2 liter whipping cream
Pour boiling water over the almonds
Wait for some minutes
Peel off the skin, if it is still difficult pour boiling water over again
Cut the almonds to pieces,- remember to keep one whole almond
Mix the rice porridge with almonds and sugar
Whip the cream
Mix the whipped cream with the rice porridge
Put in one whole almond - the one who gets it will have the gift ï
The dish can be served with some kind of fruit sauce.
Sources:
Gløgg: Brugsen, Jul mad og pynt p.6
Vanillekranse, Jødekager og brunkager: Frøken Jensens kogebog p. 205, 206 and 207
Ris á l´amande: From the package Økologisk natura, Grød ris