German Thursday August 21st
So with school just starting I completely failed at updating the blog. I made these recipes back at the end of August when Alison let to go home for a weekend. Since Alison was going to be gone I didn’t want to do anything extravagant. Also lately it had been feeling like fall outside, so I decided that I would make a warm drink and maybe some cookies.
After researching traditional forms of hot chocolate (blog to come sometime in the future) I found that mulled wine is a favorite beverage during winter, especially around Christmas and Halloween.
Mulled wine is a beverage usually made with red wine (Port and Claret are traditional choices) along with various mulling spices and raisins. It is served either hot or warm and can be alcoholic or non-alcoholic.
In 1st century Rome wine was first recorded as spiced and heated. As the Romans travelled, conquered, and traded all over Europe the legions brought their recipes to the Rhine and Danube Rivers and the Scottish border.
Mulled Wine German Style
Glühwein is roughly translated as “glow wine,” from the hot irons once used for mulling. Since Germans have only recently started celebrating Halloween this beverage has been traditionally offered during the Christmas holidays. You can find it at any of the Christmas markets. At the Christmas markets they come in holiday mugs. The oldest documented glühwein was attributed to Count John IV of Katzenelnbogen who was the first grower of Riesling grapes during the early to mid 1400s.
Glühwein is usually prepared from red wine, and then heated and spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar, and sometimes vanilla pods. Occasionally it will be drunk with a shot of rum or other liquor. In some parts of Germany instead of using grape wine fruit wines such as blueberry and cherry wine will be used. There is also a white wine variation, but it is far less popular.
Another variation of glühwein is the Feuerzangenbowle. It has the same recipe, but the only difference is that a rum-soaked sugarloaf is set on fire and allowed to drip into the wine.
So for this week I made Glühwein (non-alcoholic version) with Glühweinplätzchen. Glühweinplätzchen are a chococolate chip cake cookie that uses some of the Glühwein in the batter and icing. So if you’re making Glühwein I highly recommend using the extra drink to make these cookies. They pair very well and the cookies are extremely light and flavorful.
Glühwein (Non-Alcoholic Version)
- 4 cups apple juice
- 2 cups brewed black tea
- 2 tablespoons granulated sugar
- 1 lemon
- 1 orange
- 1 cinnamon stick
- 2 cloves
- Slowly heat the apple juice and tea in a pan.
- Squeeze the juice from the lemon and orange into the pan. Keep the fruit peels.
- Add the sugar, fruit peel, and spices into the pan and heat without boiling (about 20 minutes).
- Carefully strain the mixture through a sieve and serve.
NOTE: When I made this I put the mixture on low heat and allowed it to heat for at least an hour. That way the cinnamon and cloves could really contribute their flavors.
Makes one large cookie sheet
- 1 cup butter or margarine
- ½ cup granulated sugar
- 4 eggs
- 2 and ¼ cups flour (all-purpose)
- 2 teaspoons baking powder
- 1/3 lb chocolate, grated (NOTE: I recommend dark chocolate with 75% or higher cocoa)
- ½ cup Glühwein
- 1 cup powdered sugar
- 2 tablespoons Glühwein (for the icing)
- Preheat oven to 350°F. Add foil to line the bottom and side of a cookie sheet.
- Beat butter with sugar until creamy.
- Add eggs, one at a time, mixing well.
- Add flour, baking powder, chocolate, and Glühwein, mixing everything well.
- Spread batter onto cookie sheet.
- Bake for 12 minutes or until wooden pick inserted in center come out clean.
- Let cool.
- For icing, mix together the powered sugar and Glühwein until it is the proper spreading consistency. Brush over the cooled cookie.
- Allow for the icing to set. Then cut the cookie into bars or a traditional diamond shape and serve.