Apple Toddy / Epletoddy

A recipe for a lovely spicy toddy found on meny.no
Apple Toddy / Epletoddy

Autumn is just around the corner here Norway now, so the evenings are not that hot anymore so this simple recipe for a tasty apple toddy can be a good idea. If you love apple and ginger, this hot drink is just the thing for you.

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Bishop / Bisp

A traditional Norwegian hot drink found on meny.no
Bishop / Bisp

Bishop is traditional Norwegian hot, alcoholic, spicey drink that reminds of gløgg, just that it also contains orange. This is really something to warm a frozen body on those rainy autumn evenings that’s coming soon. Maybe along with some gingerbread with, for example, blue cheese and figs.

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The Real Story About Irish Coffee And How It Was Invented

Before lattes and cappuccinos, before frappuccinos and espressos there was flavored coffee, ie Irish coffee, still one of the world’s most popular drinks. Yet not that much is known about why and how it became so popular.

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Margaret O’Shaughnessy, the Founding Director at Foynes Flying Boat museum in County Limerick, has written to IrishCentral to say the flying boat terminal at Foynes, 35 miles from Shannon, and not Shannon Airport was the location for the first Irish Coffee after we mistakenly said Shannon was where it was invented in a recent article.

The inventor, bartender Joe Sheridan, later moved to San Francisco and worked at the Buena Vista Cafe irish coffee_04where journalist Stanton Delaplane of the San Francisco Chronicle had brought back the secret formula from Ireland and started one of the world’s most famous drinks.

Despite it being an incredible success, Delaplane later admitted he couldn’t stand the stuff yet found his name forever linked to it.

Sheridan was a top class chef and bartender whose family had moved from the North to Dublin. When he applied for the chef’s job at Rineanna, the townland in Limerick where the Flying Boat terminal was based, his application came in to CEO Brendan O’Regan for the position of chef and it simply stated, “Dear Sir. I’m the man for the job. Yours sincerely, Joe Sheridan.

It turned out he wasn’t lying. Foynes was the first Irish transatlantic Airport when Pan Am did their first passenger commercial flights from New York to Foynes in 1939 and Joe Sheridan soon became famous.

irish coffee_03The Pan Am flying boats were based at Foynes while Shannon Airport was actually 35 miles away. Charles Lindbergh helped choose the two airports for Pan Am but no direct flights from Shannon to the US occurred until 1945, long after Irish coffee was invented

Until then passengers to the US from Europe flew into Shannon and were bussed to Foynes.

In 1943 a flying boat flight to New York turned back due to bad weather and Joe Sheridan, originally from Castlederg in Co. Tyrone – a chef and highly skilled bartender – was asked to come back to Foynes to prepare hot food and drinks for the freezing passengers.

He put some good Irish whiskey into their coffees and was asked by the passengers if he had used Brazilian coffee to which he replied ”No it was Irish coffee.” He then continued to put the coffee in a glass and topped it with pouring cream – thus the Irish coffee we know today was invented in Foynes, not Shannon Airport that night.

Furthermore, in 1952 Joe Sheridan was offered a job in san Francisco at the Buena Vista and he met Stanton Delaplane the journalist who had made his drink world famous.

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The San Francisco Chronicle reported that after sampling Irish Coffee at Foynes in 1951 Delaplane flew home and he spent a long evening at the Buena Vista Cafe near the foot of Hyde Street working out the proper balance of ingredients. Overnight Jack Koeppler, the late owner of what had been a quiet neighborhood bar, found himself the proprietor of the most prosperous saloon in the city.

irish coffee_06Five years later, Delaplane was quoted in Time magazine as saying; “I can’t stand the stuff anymore.”

Joe Sheridan was even enticed over to the Buena Vista in 1952 and worked there for ten years. He is buried in Oakland, CA. Delaplane, who was the winner of a Pulitzer Prize, died in 1988.

Today the Buena Vista serves up to 2,000 Irish coffees a day. The busiest day they’ve ever had was the Super Bowl in 1982, 49ers vs. Miami. Three bartenders served 109 bottles of whiskey between 8 a.m. and 5 p.m. The night crew served another 104. There are 29 drinks per bottle. So that means the pub served well over 6,000 drinks that day [6,177 specifically].

All because of a cold night and bad weather, all because of a storm in 1943 that forced a flight to America back to its origin at Foynes Irish coffee became the first flavored coffee drink. One wonders what Joe and Stan would make of all the flavored beans in Starbuck’s these days!

traditional strong irish coffee on wooden bar with coffee beans

Article by James O’Shea found at irishcentral.com

Everything You’ve Ever Wanted to Know About Glögg

With background info, recipes, and where to find Scandinavia’s beloved holiday drink in the Bay Area.

Article by By Luke Tsai posted in East Bay Express, November 26 2014

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Many Christmases ago, a coworker with a vague Norwegian affiliation first poured me a steaming hot, boozy, sweet, crimson-red concoction so loaded with the fragrance of cloves, cinnamon, and cardamom, it was as though he’d emptied the contents of his winter spice cabinet into the mug.

Glögg_02It was glögg, the traditional mulled wine beverage that’s wildly popular throughout Scandinavia. But here in the Bay Area, glögg — pronounced, roughly, like “glug” — is still largely unknown.

Slowly, though, that’s starting to change, thanks in part to the efforts of a homesick Swede, a beloved Scandinavian specialty shop, and a restaurant looking to expand beyond its typically all-American cocktail selection.

Martin Geijer started his San Francisco-based company, Geijer Glögg, which produces a glögg liqueur, in large part because he was homesick for the stuff. Geijer explained that in his native Sweden, the drink is rooted in the winter season, when everyone is chilled to the bone. “It really is bloody cold,” he said. Alcohol makes you feel warmer — and all the better if it’s served hot and infused with comforting winter spices.

Glögg_05Here in the East Bay, throwing a glögg party can be as simple as picking up a bottle of pre-mixed glögg concentrate, and it should come as no surprise that Berkeley’s Nordic House (2709 San Pablo Ave.) — the Bay Area’s repository for all things Scandinavian — is the place to go. For $7.95, you can snag a bottle of Saturnus, a popular Swedish brand. To make a batch of glögg, pour the concentrate into a pot along with the cheapest bottle of dry red wine you have on hand. (Nordic House owner Pia Klausen favors a Gallo burgundy.) While this heats up, add raisins, almond slivers, and fresh orange peel. Serve the glögg hot, providing spoons for your guests so they can scoop up the raisins, which will plump as they cook, absorbing all of the sweet, boozy goodness.

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As an alternative to the bottled concentrate, Nordic House also carries a house-made glögg spice mix ($3.95) that consists of cinnamon, cardamom, ginger, orange peel, and raisins. You add that to two bottles’ worth of wine and let the mixture sit overnight. When you’re ready to heat it up, add sugar and, if you like, some blanched almonds at the very end. This method takes a bit more advance planning, but according to Klausen, it’s worth it — the spices won’t be as intense with the pre-bottled version.

Glögg_07If you’ve had glögg before, it was probably very similar to the kind that Klausen describes. But Martin Geijer’s family recipe, passed down to him by his father, involved infusing the traditional spices into a highly concentrated neutral spirit rather than the more typical red wine base. Starting last year, Geijer has enlisted Alameda’s St. George Spirits to distill a version of his family recipe. The result, Geiger Glögg, retails for $32 a bottle and is, according to Geijer, the world’s first glögg liqueur. (Apparently, in Sweden the tax code makes producing a non-wine-based product unfeasible from an economic standpoint.)

Glögg_06According to Geijer, the benefits of drinking glögg in this liqueur form are twofold: The spices are more prominent when there’s no wine flavor to cover them up, and, at 20 percent ABV, the liqueur packs a bigger punch than a traditional mulled wine.

You can heat it up in a pot or kettle, the same way you would a bottle of sake. But Geijer said the liqueur can be treated like any other spirit — served cold or at room temperature, either neat or mixed into a cocktail such as a Stockholm Sour: one part liqueur, one part bourbon, a half part fresh lemon juice, and a quarter part simple syrup, all mixed together in a cocktail shaker.

For more ambitious glögg-inspired cocktails, you might look to the handful of Bay Area restaurants that carry Geijer Glögg, including Hutch (2022 Telegraph Ave.), a Southern restaurant in Uptown Oakland whose bar program otherwise focuses almost exclusively on American whiskey. But owner David King explained that he was introduced to the pleasures of glögg when he was working as a chef in Copenhagen.

Glögg_08“Once it’s cold as it is in Denmark in December and January, it’s one of the best things you can put in your body,” King said.

King and his bar manager, Joshua Sexton, are hoping customers will warm up to a holiday cocktail that they recently added to the menu — a milk punch, served hot, that King said will be somewhat akin to a Brandy Alexander, which is traditionally made by mixing brandy, milk, crème de cacao, and spices such as cinnamon and nutmeg. In Hutch’s version, the glögg liqueur adds an extra boost of spice, resulting in something akin to a Christmas-y hot toddy — perfect for the holidays.

Glögg_03You probably want to know how the stuff tastes. I sampled a bottle of Geijer Glögg, and the first thing I noticed was the smell of cinnamon, which was potent enough that it wafted up through the unopened cap. The liqueur had a lovely golden-amber hue and, when I drank it, a honeyed sweetness followed by a spicy kick. The overall effect was not unlike a boozy distillation of Big Red chewing gum.

When you heat the glögg up — in the office microwave, in my case — the intensity doubles or triples. By the second sip, there was a pronounced warmth in my belly. On a frigid (by Bay Area standards) winter evening, I could see myself going back for a second cup, and then a third.

How to Make Aquavit / Slik Lager Du Akevitt Hjemme

A spicy liquor recipe found on britishfood.about.com
How to Make Aquavit / Slik Lager Du Akevitt Hjemme

Comments to the recipe: Aquavit is a Scandinavian liquor with just as long traditions as Russian and Polish vodka, so please don’t offend the whole of Scandinavia by saying that aquavit is a sort of flavoured vodka. Aquavit was first mentioned in writing in 1531 and there are 91 different aquavits produced in Scandinavia today. The only thing they have in common is that both aquavit and vodka was potato based as soon as potatoes were grown here and not made from grain (grain was to valuable this far north). And by the way, the dill plants is never used to flavour aquavit, it is dill seeds that are used and real aquavit lovers never, ever drink their aquavit chilled, it kills most of the flavours.

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The Christmas Recipes – Part 16

The Christmas Recipes – Part 15

Café Brûlot – Burning Coffee / Brændende Kaffe

Café Brûlot – Burning Coffee / Brændende Kaffe

Coffee Punch / Kaffepunch

Coffee Punch / Kaffepunch

The Christmas Recipes – Part 10

The Christmas Recipes – Part 10

Juniper Liquor / Einerdram
Juniper Liquor / Einerdram

Labels For The Juniper Liquor / Etiketter For Einerdrammen
Labels For The Juniper Liquor /
Etiketter For Einerdrammen

The Christmas Recipes – Part 1

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Angel Desert / Engledessert
Angel Desert / Engledessert

Hot Mulled Cider / Varm Kryddad Cider
Hot Mulled Cider / Varm Kryddad Cider

Jane Austen’s Negus / Jane Austens Negus

A classic hot beverage recipe found at historyextra.com
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In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. Here’s a recipe for the Negus served at the balls in Mansfield Park and The Watsons.

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Dandy Shandy / Klassisk Shandy

A refreshing drink recipe found on bhg.com
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Shandy is beer mixed with a soft drink, such as carbonated lemonade, ginger beer, ginger ale, apple juice, or orange juice. The proportions of the two ingredients are adjusted to taste, usually half-and-half. Non-alcoholic shandies are known as “rock shandies”. Shandies are more popular in western Europe, particlarly in Britain, than other parts of the world.

In some jurisdictions, the low alcohol content of shandies makes them exempt from laws governing the sale of alcoholic beverages.

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Medieval Monday – Buttered Beere

A recipe for a real cockles warmer found on historyextra.com
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In every issue of BBC History Magazine, picture editor Sam Nott brings a recipe from the past. In this article, Sam recreates buttered beere – a sweet, slightly alcoholic drink that warmed the cockles in Tudor times.

This is an authentic Tudor recipe from 1588, taken from “The Good Huswifes Handmaide for the Kitchin”. It’s similar to a caudle, a drink of warm wine or ale with sugar, eggs and spices, renowned for its medicinal properties and popular at the same period.

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Colonial Hot Buttered Rum / Varm Rom Med Smør fra Kolonitiden

A classic hot beverage found on allrecipes.comColonial Hot Buttered Rum_post

This is the real thing – an authentic Colonial recipe except.. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite (Among the grown-ups that is 😉 ).

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Christmas Spiced Clemencello / Julekrydret Clemencello

A very Christmassy vodka based clementine liqueur from
TescoRealFood
 
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The Clemencello can be served chilled over ice as an aperitif or use as the base for a Champagne cocktail: pour a little clemencello into a Champagne glass and top up with Champagne or Prosecco with a twist of clementine peel to decorate.

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See this and lots of other delicious recipes on:
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Medieval Monday – Kvass

A recipe from EnjoyYourCooking with image from WikipediaMedieval Monday copy025_kvass_post

025_kvass_post2Julia who runs EnjoyYourCooking writes: I was born in USSR, the country which doesn’t exist anymore, nevertheless it is still hard for me to differentiate the dishes I prepare (and my mom prepares, and my grand mom does till now) by various countries cuisines they are supposed to be belong to. Just because all of them are the dishes I am used to eat since I was little, and I never bothered to think whatever it is Russian, or Ukrainian, or Polish, or Hungarian, or Romanian, or Georgian, or god knows which else: if it tasted good – so I liked it. And I like it till now! That is why you can find dishes from various eastern European cuisines on my website.

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See this book and lots of delicious recipes on:
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