Swedish wines

JAQK CELLARS WINE LABELS

Wine Bottles Labels & Packaging

Bar Menu

• 
• 
• 
• 
• 
• 
• 
  
• 
  
• 
  
• Alternative version
• 
• 

Swedish Glogg

Swedish Christmas Glögg (Sweet Christmas Wine)

Posted on December 20th, 2010 by Delishhh

 

Around the first Sunday of Advent, the glögg parties move into high gear in Sweden.  Everyone loves the idea of warming themselves with a glass of hot glögg.  It is my favorite warm drink after tea that is.  What is glögg? Glögg can we compared to the German Gluhwein.  But what makes glögg is its spices, cinnamon, cardamom and sugar, some also add gloves and orange peel.  Then raisins and almonds are always the standard accessories poured into the cup with the hot glögg itself. 

The tradition of drinking glögg at Christmas goes back more than hundred years.  It those days you added spices to conceal the bad wine.  In addition due to other diseases spices were added to help cure them. 

The actual name glögg some from an old method of making the drink: you “glowed” it. First you put a sugarloaf on a closed-mesh grille, over a cooking pot containing the mixed spices, and then over this you poured wine and spirits.  When the sugar was saturated you struck a flame, were upon the spirit caught fire and the sugar melted. 

Then there can be no glögg party without the Swedish Pepparkakor “ginger snaps,” the spics for which are very much the same as those in the glögg. Today you can find “ginger snapps” in almost all grocery stores. 

 

Swedish Christmas Glögg (Sweet Christmas Wine)

Yiels: 1 bottle of red wine | Prep: 15 minutes 

1 bottle of red wine
5-7 whole cardamoms, peeled
1-2 cinnamon sticks
1 small piece of fresh ginger (about the size of a quarter)
1/2 cup of sugar
Few orange peel pieces
Vodka or dark rum (optional) 

For Serving:
Raisins
Chopped almonds 

Pour wine into sauce pan, on low to medium heat, do not bring to boil. Stir in sugar and whisk lightly until sugar is dissolved. Add spices and orange peel and bring almost to a boil. Pull off heat and let cool overnight. Best results if you let it sit for 3 days. 

Remove spices, and if desired, add vodka or dark rum to taste.  Reheat (do not boil!) and serve in cups with raisins and almonds. 

Post titleThe Roof at Waterhouse

• Branding, Identity & Menu Design
• The identity of The Roof bar is very much inspired by wheat-paste-glued posters on the streets of old Shanghai back in the days, plus elements from the current architecture of the hotel. The idea of such posters is replicated with the vintage newspaper adhering to recycled wood using a modern version of the wheat-paste-like glue. The use of the wood takes cue from the hotel’s windows and wooden decks of the rooftop – which are wood reused from these 1930s old buildings & warehouses in Shanghai.
• 
• 
• 
• 
• 
• 

Riso8 Restaurant

• 
  Branding / Comunication / Illustration / Interior Design
• Brief
  
  - The restaurant: "Riso 8" tries to make a pun with the naming indicating risotto, Italian restaurant and at the same time "riso" means "smile" in Portuguese;
  
  - Target: People between 25-50 years old, average purchasing, academic culture;
  
  - Environment: Relaxed, valuing different spaces.
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

Swedish Pickled Herring

Herring spoils so fast it is almost always eaten salted, pickled or smoked. I’ve eaten (and made) herring in all these forms, but there is something special that makes pickled herring so popular, especially in Northern Europe. I think it’s because the acidic twang of the vinegar and lemon counteract the rich fattiness of the herring fillets — these fish are among the foods highest in healthy omega-3 fatty acids. The addition of spices, sugar and onion add a personal touch.

This particular recipe is for Swedish glasmastarsill, or glassblower’s herring. Why it is called that I have no idea. Best I can tell it is because this pickle is always put up in glass jars, with the silvery skin of the herring facing outward. Let’s face it, folks: For a pickled little bony fish, this is as pretty as it gets.

Most pickled herring recipes start with pre-salted herring — the kind that come in cans. If you use these, skip the salt in the initial brine and soak the fish in fresh water overnight. They’ll still be plenty salty.

Having some salt in the fish is important: I once made this recipe with fresh herring that I failed to brine, and they turned to mush within 2 weeks. A disaster. You need the salt to extract extra moisture from the fish and keep them firm.

I like these just as a snack, with pumpernickel or rye bread, potatoes of any kind, hard-boiled eggs — or just on a cracker.

Swedish pickled herring recipe

SWEDISH PICKLED HERRING

A classic recipe for Swedish pickled herring called glasmastarsill, or glassblower’s herring. Herring, sardines, smelt or whitefish can all be pickled this way.

Makes 3 pints

Prep Time: 1 day, 1 hour

Cook Time: 5 minutes

• 1/4 cup kosher salt
• 5 cups water, divided
• 1 pound herring fillets
• 2 cups distilled or white wine vinegar
• 1/4 cup sugar
• 1 teaspoon mustard seed
• 2 teaspoons whole allspice
• 2 teaspoons black peppercorns
• 3 bay leaves
• 3 cloves
• 1 lemon, thinly sliced
• 1 medium red onion, thinly sliced

Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.

When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.

PACKAGE- Pickle Jars

Due to the distinct lack of sunlight and very long cold winters, we quickly got used to the idea of pickling stuff to preserve it as well as smoking and curing meats to make sure we had enough to last the winter months. 

PACKAGE PICKLED FISH?