Crackerjack opened last night in West Van, and to help with the evening's festivities I served Stollen and Apple Gløgg. Both were such a hit that I promised to post the recipes here. The
Stollen was made following a recipe on-line with reference to the Stollen recipe in the Larouse Gastronomique. I used less than half the sugar for the marzipan, and I added the egg yolks from making the marzipan to the dough. The apple cider gløgg recipe is as follows:
Apple cider glogg (no alcohol)
1 organic orange
1 ½ liters of organic apple cider
50 g. sliced fresh ginger
4 star anis
8 cardamom pods
50 grams big light raisins
Slice the orange. Boil the cider with the spices and orange slices. Reduce the mixture to 1 liter. Strain over the raisins
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