Glögg & Gingersnaps

Chef Marcus Samuelsson likes to serve these seasonal treats on New Year's Eve.

Ingredients

Glögg
1-750ml bottle of Blaufrankisch or Spätburgunder
1/2-750ml bottle of tawny port
8 oz sugar
1 stick of cinnamon
6 cardamom pods
5 cloves
Peel of 1/2 an orange
1/2 cup raisins
1/2 cup sliced almonds

Ginger snaps:
1c shortening
1c sugar
1tsp salt
1 tbsp ground ginger
1c molasses
1 1/2tsp baking soda
1/4c water
2c flour

Instructions

Glögg
Heat wine and port to just under a boil.
Stir in sugar.
Add spices, orange rind,raisins and almonds and let steep for at least 20 minutes covered.
Reheat to desired temperature and serve.

Ginger snaps
Preheat oven to 375.
Combine all ingredients in a mixing bowl, adding the flour last.
Roll out dough on the work surface to 1/4 inch thickness. Shape with desired cookie cutter and bake on parchment lined baking pan for about 12 minutes.
Allow to cool before eating.

(Published 2011)