Eggnog & Mulled Wine Tasting Dec 18
to celebrate the holiday
all current, graduated students and friends welcomed!
ask Susan for details
4:30 pm to 5:30 pm
Eggnog, also egg nog, is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture) and flavoured with ground cinnamon and nutmeg; alcoholic versions also exist with the addition of various liquors, such as brandy, rum, and whiskey.
Eggnog is a popular drink throughout The Americas, and is usually associated with winter celebrations such as Christmas and New Year. Eggnog has long been believed to be an excellent source of magnesium. Eggnog is also very popular in Central Europe, but only its cognac version, which can be bought almost everywhere, mostly in Christmas-markets, during November and December. Commercially, non-alcoholic eggnog is available around Christmas time and during the winter.
History
The origins, etymology, and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England, though it may also have been developed from posset (a medieval European beverage made with hot milk). An article[1] by Nanna Rögnvaldsdóttir, an Icelandic food expert, states that the drink adopted the nog part of its name from the word noggin, a Middle English phrase used to describe a small, wooden, carved mug used to serve alcohol. Another name for this English drink was Egg Flip. Yet another story is that the term derived from the name egg-and-grog, a common Colonial term used to describe rum. Eventually the term was shortened to egg'n'grog, then eggnog.
The ingredients for the drink were too expensive and uncommon for the lower classes, but it was popular among the aristocracy. "You have to remember, the average Londoner rarely saw a glass of milk", says author and historian James Humes (To Humes It May Concern, July 1997). "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry."
The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor coupled with plentiful farm and dairy products helped the drink become very popular in America.
Mulled wine is a beverage that ranges from alcoholic to non-alcoholic. It is usually made with red wine along with various spices and raisins, served hot or warm.[1] It is a traditional drink during winter, especially around Christmas and Halloween.[2] Port and claret are popular choices for mulled wine.
British mulled wine
Mulled wine was popular in Victorian England at Christmas. One recipe was Smoking Bishop.
Another traditional recipe can be found in Mrs Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:[3]
1961.-TO MULL WINE. INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.
Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
German and Austrian Glühwein
Glühwein (roughly, "glow-wine," from the hot irons once used for mulling) is popular in German speaking countries and in the region of Alsace in France. It is a traditional beverage that is offered during the Christmas holidays. The oldest documented Glühwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes. This gold-plated lockable silver tankard is dated at about 1420. Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and at times vanilla pods. It is sometimes drunk mit Schuss (with a shot), which means that rum or some other liquor has been added. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in some parts of Germany. There is also a variation of Glühwein which is made with white wine. However, white Glühwein is less popular than its red counterpart.
Another popular variant of Glühwein in Germany is the Feuerzangenbowle. It shares the same recipe, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into the wine.
Nordic glögg
Glögg, gløgg, and similar words are the terms used for mulled wine in the Nordic countries (sometimes misspelled as glog or glug). It is spelled gløgg in Norwegian and Danish, glögg in Swedish and Icelandic, and glögi in Estonian and Finnish.
Non-alcoholic glögg can be bought ready-made or prepared with fruit juices instead of wine. The main classic ingredients (of alcoholic glögg) are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, or brandy. In all Scandinavia, glögg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare glögg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70 °C (140-158 °F). When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine glögg (and low- or non-alcoholic varieties) is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. Glögg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.
In Sweden, ginger bread and lussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are typically served. It is also traditionally served at Julbord, the Christmas buffet. In Denmark, gløgg pairings typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. In Norway, gløgg is paired with rice pudding (Norwegian: riskrem) are common. In such cases, the word graut-/grøtfest is more precise, taking the name from the rice pudding which is served as a course. Typically, gløgg is drunk before eating the rice pudding, which is often served with cold, red cordial (saus).
Glögg recipes vary widely; variations with white wine or sweet wine such as Port or Madeira, or spirits such as brandy or whisky are also popular. Glögg can also be made without alcohol by replacing the wine with fruit or berry juices (often blackcurrant) or by boiling the glögg to evaporate the alcohol. Readymade non-alcoholic glögg is also available.[4] Glögg is similar in taste to modern Wassail or mulled cider.
Other countries
In the Netherlands, the drink is known as Glühwein - which is, in fact, a German word. During the Sinterklaas holidays, a variation of Glühwein is drunk, called "bishop's wine." It uses oranges instead of lemons as an ingredient.
In France, vin chaud ("hot wine") typically consists of cheap red wine mixed with sugar, cinnamon, and lemon. It must not be too sweet.
In Bulgaria, it is called greyano vino (Bulgarian: греяно вино) ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.
In Bosnia and Herzegovina, Croatia, Montenegro, Slovenia and Serbia, kuhano vino/kuvano vino/кувано вино ("cooked wine"), is made from red wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.
In the south and southeast of Brazil, where a large amount of European descendants live, it is called quentão or vinho quente ("hot wine"). It is typically made with red wine, cachaça, cinnamon sticks and cloves. It is served as part of the Festa Junina, celebrated during winter in the month of June.
In the Czech Republic, mulled wine is called svařené víno ("boiled wine"), colloquially svařák.
In Hungary, forralt bor ("boiled wine") is typically made from a cheap version of the country's popular Egri Bikavér and spiced with cinnamon and cloves.
In Italy, mulled wine is typical in the northern part of the country and is called vin brulé ("burnt wine").
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
In Macedonia, it is called vareno vino (Macedonian: варено вино, boiled wine) or greeno vino (Macedonian: греено вино, heated wine) and is usually served in late autumn or winter. It is made of red wine, usually from the Tikvesh region, combined with cinnamon and sugar or honey.
In Moldova, the izvar is made from red wine with black pepper and honey.
In Japan, kan zake ("heated sake") or shoga zake ("ginger sake") is made from sake with ginger and sugar. There is also a similar method for preparing Tamagozake.
In Poland, grzane wino ("heated wine") is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.
In Romania, it is called vin fiert ("boiled wine"), and can be made using red or white wine, adding sugar, cinnamon, apple and orange. Everything is boiled and served hot.
In Russia, Глинтвейн ("Glintwein") is a popular drink during winters[citation needed] and has same recipe as the German Glühwein.
In Turkey, it is called Sıcak Şarap ("hot wine") and can be made using red wine, adding sugar and fruits such as lemon and orange.
In Quebec, Canada, Red wine is mixed with maple syrup and hard alcohol and heated. The drink is called Caribou and is very popular during the Quebec Winter Carnival.
Source, Wikipedia, References:
2^ John, J.. A Christmas Compendium. Continuum. pp. 80. ISBN 0-8264-8749-1.
3^ "Mulled Wine". Wine Bottle Sizes. Retrieved 5 February 2012.
4^ "Glögg Alkoholfri: Mulled red wine, non-alcoholic". IKEA. Retrieved 2012-11-24.
all current, graduated students and friends welcomed!
ask Susan for details
4:30 pm to 5:30 pm
Eggnog, also egg nog, is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture) and flavoured with ground cinnamon and nutmeg; alcoholic versions also exist with the addition of various liquors, such as brandy, rum, and whiskey.Eggnog is a popular drink throughout The Americas, and is usually associated with winter celebrations such as Christmas and New Year. Eggnog has long been believed to be an excellent source of magnesium. Eggnog is also very popular in Central Europe, but only its cognac version, which can be bought almost everywhere, mostly in Christmas-markets, during November and December. Commercially, non-alcoholic eggnog is available around Christmas time and during the winter.
History
The origins, etymology, and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England, though it may also have been developed from posset (a medieval European beverage made with hot milk). An article[1] by Nanna Rögnvaldsdóttir, an Icelandic food expert, states that the drink adopted the nog part of its name from the word noggin, a Middle English phrase used to describe a small, wooden, carved mug used to serve alcohol. Another name for this English drink was Egg Flip. Yet another story is that the term derived from the name egg-and-grog, a common Colonial term used to describe rum. Eventually the term was shortened to egg'n'grog, then eggnog.
The ingredients for the drink were too expensive and uncommon for the lower classes, but it was popular among the aristocracy. "You have to remember, the average Londoner rarely saw a glass of milk", says author and historian James Humes (To Humes It May Concern, July 1997). "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry."
The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor coupled with plentiful farm and dairy products helped the drink become very popular in America.
British mulled wine
Mulled wine was popular in Victorian England at Christmas. One recipe was Smoking Bishop.
Another traditional recipe can be found in Mrs Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:[3]
1961.-TO MULL WINE. INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste. Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
German and Austrian Glühwein
Glühwein (roughly, "glow-wine," from the hot irons once used for mulling) is popular in German speaking countries and in the region of Alsace in France. It is a traditional beverage that is offered during the Christmas holidays. The oldest documented Glühwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes. This gold-plated lockable silver tankard is dated at about 1420. Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and at times vanilla pods. It is sometimes drunk mit Schuss (with a shot), which means that rum or some other liquor has been added. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in some parts of Germany. There is also a variation of Glühwein which is made with white wine. However, white Glühwein is less popular than its red counterpart.Another popular variant of Glühwein in Germany is the Feuerzangenbowle. It shares the same recipe, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into the wine.
Nordic glögg
Glögg, gløgg, and similar words are the terms used for mulled wine in the Nordic countries (sometimes misspelled as glog or glug). It is spelled gløgg in Norwegian and Danish, glögg in Swedish and Icelandic, and glögi in Estonian and Finnish.In Sweden, ginger bread and lussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are typically served. It is also traditionally served at Julbord, the Christmas buffet. In Denmark, gløgg pairings typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. In Norway, gløgg is paired with rice pudding (Norwegian: riskrem) are common. In such cases, the word graut-/grøtfest is more precise, taking the name from the rice pudding which is served as a course. Typically, gløgg is drunk before eating the rice pudding, which is often served with cold, red cordial (saus).
Glögg recipes vary widely; variations with white wine or sweet wine such as Port or Madeira, or spirits such as brandy or whisky are also popular. Glögg can also be made without alcohol by replacing the wine with fruit or berry juices (often blackcurrant) or by boiling the glögg to evaporate the alcohol. Readymade non-alcoholic glögg is also available.[4] Glögg is similar in taste to modern Wassail or mulled cider.
Other countries
In the Netherlands, the drink is known as Glühwein - which is, in fact, a German word. During the Sinterklaas holidays, a variation of Glühwein is drunk, called "bishop's wine." It uses oranges instead of lemons as an ingredient.
In France, vin chaud ("hot wine") typically consists of cheap red wine mixed with sugar, cinnamon, and lemon. It must not be too sweet.
In Bulgaria, it is called greyano vino (Bulgarian: греяно вино) ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.
In Bosnia and Herzegovina, Croatia, Montenegro, Slovenia and Serbia, kuhano vino/kuvano vino/кувано вино ("cooked wine"), is made from red wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.
In the south and southeast of Brazil, where a large amount of European descendants live, it is called quentão or vinho quente ("hot wine"). It is typically made with red wine, cachaça, cinnamon sticks and cloves. It is served as part of the Festa Junina, celebrated during winter in the month of June.
In the Czech Republic, mulled wine is called svařené víno ("boiled wine"), colloquially svařák.
In Hungary, forralt bor ("boiled wine") is typically made from a cheap version of the country's popular Egri Bikavér and spiced with cinnamon and cloves.
In Italy, mulled wine is typical in the northern part of the country and is called vin brulé ("burnt wine").
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
In Macedonia, it is called vareno vino (Macedonian: варено вино, boiled wine) or greeno vino (Macedonian: греено вино, heated wine) and is usually served in late autumn or winter. It is made of red wine, usually from the Tikvesh region, combined with cinnamon and sugar or honey.
In Moldova, the izvar is made from red wine with black pepper and honey.
In Japan, kan zake ("heated sake") or shoga zake ("ginger sake") is made from sake with ginger and sugar. There is also a similar method for preparing Tamagozake.In Poland, grzane wino ("heated wine") is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.
In Romania, it is called vin fiert ("boiled wine"), and can be made using red or white wine, adding sugar, cinnamon, apple and orange. Everything is boiled and served hot.
In Russia, Глинтвейн ("Glintwein") is a popular drink during winters[citation needed] and has same recipe as the German Glühwein.
In Turkey, it is called Sıcak Şarap ("hot wine") and can be made using red wine, adding sugar and fruits such as lemon and orange.
In Quebec, Canada, Red wine is mixed with maple syrup and hard alcohol and heated. The drink is called Caribou and is very popular during the Quebec Winter Carnival.
Source, Wikipedia, References:
2^ John, J.. A Christmas Compendium. Continuum. pp. 80. ISBN 0-8264-8749-1.
3^ "Mulled Wine". Wine Bottle Sizes. Retrieved 5 February 2012.
4^ "Glögg Alkoholfri: Mulled red wine, non-alcoholic". IKEA. Retrieved 2012-11-24.
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