Ingredients
1/2 pt. grain alcohol
1 bottle brandy
2 bottles Port wine
2 bottles Claret
25 cloves
20 cardamon seed
1 lb. sweet almonds
1 lb. seedless raisins
2 oz. cinnamon sticks
2 c. granulated sugar
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Put dried orange peel, cardamon seed, cinnamon sticks and cloves in a cheesecloth bag. Combine alcohol, brandy, Port, Claret and sugar in a large stock pot or kettle. Place or suspend cheesecloth bag in pot. Simmer for 15 to 30 minutes. To reduce evaporation and improve flavor, cover pot with stainless steel bowl to fit, filled with ice. Serve hot with a few raisins and almonds in each cup. Best consumed after the Christmas Eve candlelight service.
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Swedish mixer with roller — mimics hand kneading, gentle on dough
Swedish baking tradition — cardamom buns, princess cake, semla
Grow shiitake on a log — fresh shiitake in your kitchen
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon