Gløgg Glögg Glögi!

As has happened for the 13th December in a row (save one), I held a gløgg (read: mulled red wine Scandi-style) party chez moi this past weekend. I could write volumes about the tradition, but suffice it to say, my Gløggfest is primarily an attempt to cultivate a "hyggelig" vibe. This word, which exists in all of the Scandinavian languages, refers to a sense of coziness or, alternatively, the "complete absence of anything annoying, irritating, or emotionally overwhelming, and the presence of and pleasure from comforting, gentle, and soothing things."

As those familiar with Scandinavian custom are aware, gløgg is indeed a potent brew! Done right, a pot of gløgg consists of simmering cheap red wine spiced with cardamon, cinnamon, and cloves, sweetened with sugar, and then spiked with a little vodka for good measure. On the side are bowls of blanched almonds and raisins to be added only to individual drinks. Gløgg is consumed with a spoon in hand for to reach the tasty nibbles. In short, it's deliciousness in a cup! (Here's Petworth frontman AT showing ya how it's done.)

The fun doesn't stop there, though, as no Scandi party is complete with a smörgåsbord of sweets and savories! On the sweet side of table I served cookies (spice and walnut-hazelnut), pastries (Danish braids filled with apricot/marzipan and berry/confectioner's cream, as well as saffron almond snails), cakes (poppy seed and flourless chocolate walnut), and candies (Daim!). On the savory side there was surf (home-cured gravlax with mustard sauce and dilled shrimp salad Skånsk style) and turf (open-faced cucumber sandwiches, Scandi cheeses, and some latkes in honor of Chanukah).

Since you're now ready to throw your own festive gathering, here's my very own gløgg recipe (as previously published in the Washington Post).

Gløgg (Serves 9)

Ingredients:
3 cardamon pods
1.5 litres red wine (2 bottles)
1 cinnamon stick
6 whole cloves
3/4 cup sugar
1/4 cup vodka
1/2 cup blanched almonds
1/2 raisins

Technique: Using the flat side of a knife, carefully smash the cardamon pods and reserve the shells and seeds. In a large pot, mix the wine, cinnamon stick, cloves and cardamon pieces. Simmer 5 minutes, then turn off the heat and let steep for at least 2 hours. Strain, if desired. Return pot to a low simmer, then slowly add the sugar, stirring constantly. Stir in vodka. To serve, put a scant tablespoon each of almonds and raisins into a mug, then pour 6 oz. of gløgg on top. Serve with a teaspoon so revellers can eat the almonds and raisins as they drink.

Add a sprinkling of candles, a heap of Abba tracks, and a mound of your nearest and dearest to the pot and - bam - you have yourself a pretty cozy party!

In a later post I will discuss the merits of making your very own Danish pastries! In the meantime, here's another gløgg recipe that has some elements that I'm not psyched about, but check it out nonetheless.