Another recipe from our Executive Chef .. also another winter warmer and really really easy to make .. instead of cognac, I have also thrown in other liquors which are normally sweet ...
GLUHWEIN
Ingredients
12 bottle red wine (Beaujolais)
1.2 liter water
0,3 liter cognac
7 pieces whole cinnamon
8 pieces of whole lemon sliced
5 pieces cardamom
4 pieces cloves
300gram sugar
This is a special drink you serve during Christmas in Switzerland and Germany and is available at the ski slopes around those countries, the drink will be served in a cafe latte glass with a small piece of cinnamon and a piece of sliced lemon.
Method
Add all ingredients in a suitable pot and heat up the wine. Simmer for 5 mins. and switch off the heat. Then cover the pot with a lid and keep it aside for 30 mins. DO NOT remove the lid.
Once the 30 min.are over, remove the lid and heat up the wine, till you reach nearly the boiling point before it becomes to boil strain it through a strainer.
To serve:Add one thin slice of lemon and 1-2 pieces of cinnamon stick into the glass and pour the wine over, serve it immediately.
GLUHWEIN
Ingredients
12 bottle red wine (Beaujolais)
1.2 liter water
0,3 liter cognac
7 pieces whole cinnamon
8 pieces of whole lemon sliced
5 pieces cardamom
4 pieces cloves
300gram sugar
This is a special drink you serve during Christmas in Switzerland and Germany and is available at the ski slopes around those countries, the drink will be served in a cafe latte glass with a small piece of cinnamon and a piece of sliced lemon.
Method
Add all ingredients in a suitable pot and heat up the wine. Simmer for 5 mins. and switch off the heat. Then cover the pot with a lid and keep it aside for 30 mins. DO NOT remove the lid.
Once the 30 min.are over, remove the lid and heat up the wine, till you reach nearly the boiling point before it becomes to boil strain it through a strainer.
To serve:Add one thin slice of lemon and 1-2 pieces of cinnamon stick into the glass and pour the wine over, serve it immediately.
I don't normally add recipes but this is from our Executive Chef and it's really really yummy ...
it's his personal recipe ...
Egg-Nog Recipe
Ingredients
3 egg yolk
18.5 gram fine sugar
1 pinch of salt
0, 25 liter liquid cream
0, 75 liter cold milk
0.5 dl sherry cream (use Harvey's Bristol sherry cream) or "Baileys cream" as an option
3 egg white
Garnish:Cinnamon powder, fine chopped nuts (hazelnuts, pecan nuts, walnuts), and a pinch of nutmeg
Method:
Add the egg-yolk to a mixing bowl and whisk till white in color, add in 12, 5 gram of the sugar slowly step by step (keep the rest of the sugar for later) and whisk again.
Once combined well, add the milk, cream, and salt and place it in a suitable whisking bowl and whisk it above a hot Bain Marie till it will be creamy. Then remove it and cool it down.
In the meantime, whisk the egg white till firm then add slowly the remaining sugar, eventually add the egg white mix to the cooled mix and combine slowly (with a wooden spoon) or a rubber spatula, make sure the egg white is well added under the mix to make it as fluffy as possible. At the end add the sherry cream and adjust seasoning
Serve it in pre-organized cold punch glasses and sprinkle with cinnamon, mixed chopped nuts and a pinch of nutmeg.
it's his personal recipe ...
Egg-Nog Recipe
Ingredients
3 egg yolk
18.5 gram fine sugar
1 pinch of salt
0, 25 liter liquid cream
0, 75 liter cold milk
0.5 dl sherry cream (use Harvey's Bristol sherry cream) or "Baileys cream" as an option
3 egg white
Garnish:Cinnamon powder, fine chopped nuts (hazelnuts, pecan nuts, walnuts), and a pinch of nutmeg
Method:
Add the egg-yolk to a mixing bowl and whisk till white in color, add in 12, 5 gram of the sugar slowly step by step (keep the rest of the sugar for later) and whisk again.
Once combined well, add the milk, cream, and salt and place it in a suitable whisking bowl and whisk it above a hot Bain Marie till it will be creamy. Then remove it and cool it down.
In the meantime, whisk the egg white till firm then add slowly the remaining sugar, eventually add the egg white mix to the cooled mix and combine slowly (with a wooden spoon) or a rubber spatula, make sure the egg white is well added under the mix to make it as fluffy as possible. At the end add the sherry cream and adjust seasoning
Serve it in pre-organized cold punch glasses and sprinkle with cinnamon, mixed chopped nuts and a pinch of nutmeg.
