^Olivia Olsen is better than Mariah Carey
holiday party pics…
my resourceful take on x mas tree
^notice Marisa (on left) gorgeous vintage dress find! so adorable!
midway through the party I decided it was bedtime… found picture evidence on my camera this morning… not a very good host ;D
morning after… evidence of a goodnight!
To kick off the festivities I decided to make…
Gluhwein (Hot Spiced Wine) – a recommendation from a friend living in Germany :)!
Ingredients (for each 750 ml of wine): 1 stick cinnamon, 6 whole cloves, Rind of half a lemon, 2 Tbs sugar, 1 cardamon pod (optional)
One of: (optional) rum, brandy, vodka, schnapps
Directions: Break cinnamon sticks into three or four pieces. Remove rind from lemon in large pieces or one long piece. In saucepot over medium-low heat, combine wine, spices and 2 Tbs. sugar. Heat 1/2 to 1 hour, covered, and do not allow to boil. Longer heating brings out a warmer, more cinnamon flavor. Taste and adjust sugar. Remove spices and rind; reduce heat to low and cover if not all Wein is served.
History: One of the first signs of fall in Germany are the open air market stalls serving hot spiced wine. For an American, it’s a bit shocking to see alcohol sold on the street and drunk openly! Glühwein is particularly popular at a Weihnachtsmarkt (Christmas market). The markets open in mid-December and sell ornaments, adventcalendars, springerle molds and other Christmas items. Every city and town has a Weinachtsmarkt; the Stuttgart Markt is open every evening, but a smaller city like Nürtingen has a Markt only on weekends and long Thursdays. Many European traditions include hot spiced wine. Substitute orange rind for the lemon to make English mulled claret. Swedish glogg is a more complex recipe, but begins with a base of red wine and spices. German specialty stores offer “tea bags” of spices under the brand name Glühfix. Most modern Germans use Glühfix at home (and when selling in the Markt).