It's the Most Wonderful Time of the Year

The Pigtailed Baker Goes Rouge (ditches the apron and pigtails, gets gussied up and actually joins her own party)

I love December! While not a traditional Christmas celebrator, I do enjoy the festive season. As the days grow shorter and darker, the decorative lights and tantalizing "holiday" aromas wafting from many a kitchen become welcome reminders of love, warmth, and fellowship. My kitchen has been a hub of activity (and said holiday aromas) lately. I've been cooking and "baking myself very happy", as they say. In keeping with my non-traditionalist holiday stance, I invited a lovely group of friends and neighbors to a Post-Thanksgiving/Pre-Lucia cocktail party. 

The menu for this festive occasion (December 1st) included many of my favorite dishes: Swedish mulled wine, cured salmon and hints of saffron.

The Post-Thanksgiving/Pre-Lucia Menu (intentionally blurred for that authentic look)

Swedish Mulled Wine (glögg) is a delightful holiday drink and perfect start for any December get-together. Cinnamon, cardamom, cloves, ginger and orange zest are infused with vodka and then combined in harmony with a trio of wines (red, white and rosé), creating a magical wintery elixir.  My inspiration for this recipe comes from a fellow Swede, Marcus Samuelsson (chef extraordinaire and dapper dresser). 

Glögg - Swedish Mulled Wine, served in a 4 oz. Mason jar glass (you can take the girl out of the country, but you can't take the country out of the girl)

Glögg - Swedish Mulled Wine

Ingredients:

4 cinnamon sticks

2 teaspoons green cardamom pods

One 2-inch piece peeled fresh ginger, chopped

4 teaspoons finely grated orange zest

12 whole cloves

1 cup vodka

2 bottles dry white wine

2 cups dry rosé

1 bottle red wine (a heady Merlot)

1 cup granulated sugar

2 tablespoons vanilla sugar (Dr. Oetker’s vanilla sugar is available at World Market)

1/2 cup blanched whole almonds

1/2 cup raisins

Crush the cinnamon and cardamom in a mortar. Transfer to a 1 quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours (or up to five days).

Strain the vodka into a large saucepan; discard the solids and save for a stovetop poupurri. Add the remaining ingredients (save the almonds and raisins for later) and stir over moderate heat until bubbles form around the edges. Do not boil. 

Serve hot in small glasses/cups with the almonds and raisins. 

Next up: Shrimp Cheesecake - don't miss it!

Shrimp Cheesecake with Pumpernickel Crust