KRAMBAMBULI: FEUERZANGENBOWLE: GLUBWEIN

GERMAN KRAMBAMBULI

2 BOTTLES DRY RED OR WHITE WINE
1 CUP GRANULATED SUGAR
1 POUND CUBE SUGAR
1/2 CUP DARK RUM OR ARRACK, HEATED
1 BOTTLE UNCHILLED CHAMPAGNE

HEAT THE WINE BUT DO NOT BOIL. POUR INTO THICK CERAMIC BOWL AND STIR IN GRANULATED SUGAR UNTIL DISSOLVED. PUT A METAL GRATE OVER THE BOWL AND PLACE CUBE SUGAR ON THE GRATE. HEAT RUM OR ARRACK, IGNITE AND POUR WHILE BURNING OVER SUGAR.
WHEN MOST OFTHE SUGAR HAS MELTED INTO THE WINE, ADD CHAMPAGNE AND LADLE INTO PUNCH CUPS. MAKES ABOUT 24 SERVINGS.

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GERMAN FIRE TONG BOWL FEUERZANGENBOWLE

2 BOTTLES DRY RED WINE
1 CUP GRANULATED SUGAR
8 CLOVES
1 LONG STRIP OF ORANGE PEEL
2 SLICES LEMON
JUICE OF 1 LEMON
JUICE OF 1 ORANGE
1/2 POUND LOAF SUGAR
1 CUP RUM, BRANDY OR ARRACK, HEATED

COMBINE WINE, GRANULATED SUGAR, CLOVES, ORANGE PEEL, LEMON AND FRUIT JUICES IN AN ENAMELED SAUCEPAN AND HEAT FOR 10 MINUTES BUT DO NOT BOIL. POUR INTO A HEATED HEAVY PUNCH BOWL. PLACE A PAIR OF FIRE TONGS ACROSS THE TOP OF THE BOWL AND ON THESE SET THE LOAF SUGAR MOISTENED WITH SOME BRANDY OR RUM. IGNITE REMAINING BRANDY OR RUM AND POUR FLAMING OVER SUGAR UNTIL ALL SUGAR HAS MELTED INTO THE PUNCH. IF YOU CANNOT GET LOAF SUGAR, PREPARE THIS WITH CUBE SUGAR ON A METAL GRATE (SEE PRECEDING RECIPE) MAKES ABOUT 15 PUNCH CUP SERVINGS.

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GERMAN GLEE WINE GLUBWEIN

SERVED IN GERMANY AND SCANDINAVIA

JUICE AND RIND OF 2 LEMONS
2 CUPS WATER
8 TO 10 WHOLE CLOVES
1 (2-INCH) STICK CINNAMON
3 TABLESPOONS SUGAR
1 QUART RED BORDEAUX-TYPE WINE

STRAIN LEMON JUICE AND CUT THE THIN RIND INTO FINE SLIVERS.
PLACE IN ENAMELED SAUCEPAN WITH WATER, SPICES AND SUGAR.
BRING SLOWLY TO A BOIL, ADD WINE AND HEAT THOROUGHLY BUT DO NOT BOIL. SERVE HOT IN HEATED PUNCH CUPS. MAKES ABOUT 12 SERVINGS.

VISIONS OF SUGARPLUMS

Hedwig Maria Stuber Ich Helf Dir Kochen

NameEntered: Olga