[Magdalen] Heather Cook

[Jay Weigel]

Carolyn's gløgg was a thing of beauty and a joy forever, not to mention
hellishly intoxicating while tasting fairly innocent. She said she had
grown up eating the raisins from the bottom of the pot so was used to it.
Her kids never seemed to be bothered by it either. I still have the recipe
but nowhere to serve it, as we don't entertain.

On Thu, Nov 5, 2015 at 4:15 PM, Jim Guthrie <jguthrie at pipeline.com> wrote:

> From: Cantor03--- via Magdalen
>
> Oh, that Swedish glogg business.  That's frequently served at  Christmas
>> parties around the Twin Cities of MN, and attendees get drunk to the
>> pass-out stage.
>>
>
> Frankly, I find it really vile tasting.
>>
>
> I used to make it for my Christmas parties each year, both  in State
> College and later in Philadelphia.  Some of the people from my office could
> manage to get drunk on the fumes.
>
> But everyone really liked the stuff, even as I had to tell some to take it
> easy, because it’s not something one can whip up another pot in a jiffy.
>
> Maybe not all gloggs are created equal?
>
> In those days, it was the only thing I ever used Cardamom in the recipe.
>
> Cheers,
> Jim
>