GLUWEIN
1 bottel rooiwyn
1 suurlemoen, in skyfies gesny
300ml lemoensap
4 eet strooisuiker
3 heel naeltjies
2 koppies kookwater
½ koppie Lemoen Likeur(opsioneel)
½ koppie Brandewyn
Gerasperde neut.
Paar stukkies kaneel
Metode:
Verhit die wyn saam met die suurlemoen skyfies
en naeltjies, suiker en water en kaneel stukkies
voeg likeur en brandewyn by,
laat so 10 min net onder kookpunt kook
roer aanhoudend.
Syg deur n sif en bottel
Skink in glase en sprinkle met neut. Hiedie een is baie...baie lekker!!
Helena !!Junie2010 ♥http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/gluwein.html
Magda Laboff
Hou die koue weg
Glühwein
(Gloeiwyn)
1 stukkie pypkaneel (so 5 cm lank)
2 naeltjies
2 swartpeperkorrels
½ dobbelsteentjie vars gemmer
1 teelepel vars tiemie
1 bottel rooiwyn
Metode:
Bind die geurmiddels in ‘n moeseliendoekie toe en laat trek in die rooiwyn wat tot net onder kookpunt verhit is. Na so 5 minute se trek is dit reg.!!! http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/gluwein.html
Helena Kruger
Gluhwein
Martha Stewart Recipe (with some adaptations)
Ingredients:
1 large orange
2 cardamom pods
6 whole cloves
6 allspice berries
6 whole black peppercorns
1 cinnamon stick, plus 4 for garnish (optional)
1 bottle Splattered Toad Shiraz/Cabernet Sauvignon 2010
1/2 cup sugar
1/4 cup brandy
Method:
With a fine grater, zest, then juice the orange.
With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.Topbilling 30/4/13 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/gluwein.html
Martha Stewart Recipe (with some adaptations)
Ingredients:
1 large orange
2 cardamom pods
6 whole cloves
6 allspice berries
6 whole black peppercorns
1 cinnamon stick, plus 4 for garnish (optional)
1 bottle Splattered Toad Shiraz/Cabernet Sauvignon 2010
1/2 cup sugar
1/4 cup brandy
Method:
With a fine grater, zest, then juice the orange.
With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.Topbilling 30/4/13 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/gluwein.html
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