Rolf's Scandinavian Glogg - drinking.land

Rolf's Scandinavian Glogg

Rolf's Scandinavian Glogg
Cardamom - drinking.land

Cardamom

4 whole
×
Cardamom - drinking.land

Cardamom

Cardamom



Cardamom (/?k??rd?m?m/), sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Pakistan, Bangladesh, Bhutan, Indonesia and Nepal. They are recognised by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000 that country had become the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it. Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

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Cinnamon - drinking.land

Cinnamon

1/4 cup
×
Cinnamon - drinking.land

Cinnamon

Cinnamon



Cinnamon (/?s?n?m?n/ SIN-?-m?n) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".

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Cloves - drinking.land

Cloves

25 whole
×
Cloves - drinking.land

Cloves

Cloves



Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, and Tanzania. Cloves are available throughout the year.

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Orange peel - drinking.land

Orange peel

1 pcs
×
Orange peel - drinking.land

Orange peel

Orange peel



Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp, but the term exocarp does also include the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness. A fruit with a thick peel, such as a citrus fruit, is called a hesperidium. In hesperidiums, the inner layer (also called albedo or, among non-botanists, pith) is peeled off together with the outer layer (called flavedo), and together they are called the peel. The flavedo and albedo, respectively, are the exocarp and the mesocarp. The juicy layer inside the peel (containing the seeds) is the endocarp.

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Port - drinking.land

Port

2 qt
×
Port - drinking.land

Port

Port



Port wine (also known as Vinho do Porto, Portuguese pronunciation: [?vi?udu?po?tu], Porto, and usually simply port) is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, most notably in Australia, France, South Africa, Canada, India, Argentina, and the United States. Under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as port or Porto. In the United States, wines labelled "port" may come from anywhere in the world, while the names "Oporto", "Porto", and "Vinho do Porto" have been recognised as foreign, non-generic names for Port wines originating in Portugal.

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Red wine - drinking.land

Red wine

2 qt
×
Red wine - drinking.land

Red wine

Red wine



Red wine is a type of wine made from dark-colored (black) grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.

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Raisins - drinking.land

Raisins

1 1/2 cup
×
Raisins - drinking.land

Raisins

Raisins



A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word "raisin" is reserved for the dark-coloured dried large grape, with "sultana" being a golden-coloured dried grape, and "currant" being a dried small Black Corinth seedless grape.

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Brandy - drinking.land

Brandy

4/5 qt
×
Brandy - drinking.land

Brandy

Brandy



Cognac brandy in a typical snifter Brandy (from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine"[1]) is a spirit produced by distilling wine. Brandy generally contains 35-60% alcohol by volume (70-120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.

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blanched Almond - drinking.land

blanched Almond

1 cup
×
blanched Almond - drinking.land

blanched Almond

blanched Almond



The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

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Sugar - drinking.land

Sugar

2 cups
×
Sugar - drinking.land

Sugar

Sugar



Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.

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Rolf's Scandinavian Glogg - drinking.land

Rolf's Scandinavian Glogg

Rolf's Scandinavian Glogg

Rolf's Scandinavian Glogg

(Rolf's Scandinavian Glogg)




take seeds out of cardamom pods, put the seeds and the rest of the spices (1-4) in cheesecloth bag. combine 1qt port, 1qt red wine, raisins and spice bag, simmer for 15-20 minutes. add remaining port, red wine and almonds, heat through (but not hot enough to evaporate remaining alcohol). In another pan, mix sugar with 1/3 of the brandy, light brandy on fire and melt sugar. When sugar is melted add remaining brandy. Then combine with the wine/port mixture. Drink!!!




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