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Hot Drinks from Cold Bloggers

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Gluhwein!There’s nothing we can do about the cold weather, but the effects can be ameliorated.

This past weekend I visited House Spirits‘ Holiday Booze Bazaar, and, the weekend before, Season’s Eatings at New Deal Distillery.

Now what’s a poor cold blogger to do with all the acquired booze? Make a warming cocktail of course! And I’ll be starting with these recipes from local blogs the next time an arctic blast™ approaches (or maybe sooner):

Glühwein image above courtesy Anneke Wolf

Portland Timbers Roundup, including recipes from Timber Jim! (12/11/09)

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Timbers SaleThe first thing on the Portland Timbers Roundup agenda is to remind you about the annual holiday sale at PGE Park this Saturday from 10am to 2pm. Up to 75% off Timbers and Beavers stuff, coffee and hot cocoa for sale, and Timber Joey will be there signing autographs for the kiddies.

Now to the roundup:

TimbersThe Cold Hasn’t Stopped The Timbers News! By Kip Kesgard at Oregonlive.com

Even though the weather outside is extremely frightful, there’s plenty of Timbers and USL news to read about in front of a warm, toasty computer. I have to say that this has been one of the more active offseasons I have seen in quite a long time, but under the circumstances with all the situations going on, it’s expected. [More]

Timbers sign defender Quavas Kirk for 2010 At PortlandTimbers.com

PORTLAND, Ore. – The Portland Timbers have signed defender Quavas Kirk for the 2010 season, it was announced today pending league and USSF approval. A five-year veteran, Kirk marks the Timbers’ first free-agent signing for the upcoming campaign. [More]

Scouting trip takes Wilkinson to Costa Rica At PortlandTimbers.com

PORTLAND, Ore. – Portland Timbers general manager and head coach Gavin Wilkinson recently returned from a three-day trip to Costa Rica, where he spent time visiting with some of the country’s premier clubs, observing talent and meeting with the country’s soccer federation. [More]

And now, without further adieu, a couple recipes from Timber Jim (from the Favorite Recipe thread on the Soccer City USA Message Board).

Timber Jim’s BBQ Turkey*

1 large Turkey
1 bag of Morton’s Sugar Cure
1 BBQ capable of containing Turkey and supplying indirect heat
1 Roasting pan
1 Roasting rack
1 accurate meat thermometer
Tin foil

Make sure Turkey is completely thawed
Remove neck bone and giblets
Rub down bird with sugar cure liberally (inside and out)
Place thermometer into breast
Cover Mr Turkey with foil
Place on rack inside roasting pan
Pull foil off for last hour of cooking time to brown and insure correct temp.
The drippings are to salty to use for gravy

Enjoy!

Timber Jim’s Strange Breakfast Sandwich*

1 Australian Toaster Biscuit
1 Large Fresh Egg
1 1/4″ slice of favorite ham
1 slice of favorite cheese
1 slice of pineapple

Pop split toaster biscuit into toaster
Microwave scrambled egg for 1 minute
Light application of mayo to bread
Place egg, then cheese, then ham and top with pineapple
Place bread on top and re-nuke for 20 seconds to melt cheese

Portable and tasty.
Enjoy

*These recipe titles are my inventions – in the posts Timber Jim did not supply names for the recipes

When Canada sends you arctic blasts, make Glühwein

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brrrrWinter’s official start is still weeks away, but already we are being reminded that sunny is not the same as warm.

But as I like to say, when Canada sends you arctic blasts, make Glühwein.

I made my first batch of the season last night, with a new secret ingredient, recipe below!

If you’d rather someone else prepare your Glühwein for you, note that it is available at Prost! (4237 N Mississippi), The Berlin Inn (3131 SE 12th), and other places around town.

GluehweinDave Knows’ Arctic Blast Glühwein Recipe

  • 1 bottle (750 ml) inexpensive dry red wine
  • 4 cloves
  • 2 cinnamon sticks
  • 2-3 star anise
  • 1 lemon, sliced
  • Sugar or honey (to taste)
  • 2/3 cup (approx. 150 ml) Bärenfang, aka Bärenjäger – a German honey-flavored liqueur

In a saucepan heat all ingredients except the Bärenfang.  Bring to a low simmer, then take off heat, remove half the lemon slices (unless you like your Glühwein really citrusy), and let steep for an hour (or two).

Add Bärenfang, and sugar or honey to taste. Heat to just shy of boiling.  Pour through a sieve into warmed-up mugs. Enjoy!

I perfected another recipe last winter which I call Winter Solstice Glühwein; you can find that recipe here: Glühwein conditions in Portland.


Glühwein image above courtesy Anneke Wolf

Glühwein conditions in Portland

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coldweatherI wasn’t kidding when I said if we had to postpone our move (again) I’d work on perfecting my glühwein recipe.

Citrus, cloves, and cinnamon are the common elements of virtually all recipes I’ve found. Some recipes also call for cardamom, or ginger. In our experimentation we’ve found that ginger adds a disagreeable medicinal flavor. Our corner market doesn’t have cardamom, so we went with the basics last night. With one notable secret ingredient, if you will.

In our freezer, nearly forgotten since the halcyon days of summer, I found a half-full bottle of Limoncello. While delicious, it’s too sweet for my taste. So it languished in the freezer from September until yesterday; the shortest day of the year.

Winter Solstice Glühwein Recipe

  • 1 bottle (750 ml) inexpensive dry red wine
  • 4 cloves
  • 2 cinnamon sticks
  • 1 lemon, sliced
  • Sugar (to taste)
  • 2/3 cup (approx. 150 ml) Limoncello

In a saucepan heat all ingredients except the Limoncello and sugar.  Bring to a low simmer, then take off heat and let steep for an hour (or two).

Add Limoncello, and sugar to taste.  Heat to just shy of boiling.  Remove cloves, cinnamon, and lemon slices and pour into mugs. Enjoy!

Add more Limoncello, or brandy, if you want a stronger drink. I am going to try replacing the Limoncello with (locally produced at New Deal) LOFT Tangerine-cello or Lemongrass-cello when I get the chance.