Gluwein
Ingredients:
4 qts. dry red wine (such as zinfandel, pinot, burgundy, etc.)
1 qt. dry white wine
1 pt. Marc (or heavy brandy)
1 c. white sugar (more to taste)
6 sticks cinnamon
12 whole cloves
1/8 tsp. allspice
1/8 tsp. mace
2 oranges
1 lemon
Directions:
Mix wines into a 3 gallon pot (or larger) and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add Marc (or brandy) and all remaining wine. Heat thoroughly but do not allow to boil! Add thinly sliced lemon and 1 orange and allow mix to steep for about 1 hour over low heat. Add more sugar during this time if desired, but do it slowly and ensure it dissolves. Serve hot and garnish with orange slices. A stick cinnamon could also be used. Serve about 12-15.
Gluwein
1 bottle red wine
4 whole cloves
1 cinnamon stick
1/2-1 lemon, rind of
1/4 cup sugar, to taste
1. Pour wine and sugar into deep pot and heat until just before boiling.
2. Do not boil
3. Wrap Cinnamon, Lemon Peel and cloves in Cheesecloth and tie off tightly.
4. Add to wine and sugar mixture and simmer for about 15 minutes.
5. Serve immediately in coffee or tea mugs.
Cheese Log
8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
2 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/2 teaspoon dried Mediterranean oregano, crumbled
1/8-1/4 teaspoon cayenne pepper (depending on your taste)
1/4 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes
Garnish
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley
1. Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
2. Shape into a 10-inch-long log (mixture will be soft).
3. Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
4. Wrap in plastic wrap and refrigerate for atleast 5 hourse before serving to allow flavours to blend.
5. Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.
OMG! I missed this last week when you posted it.
THANK YOU! THANK YOU!! THANK YOU!!!