Lucia and Christmas

Glögg

1 bottle red wine
1 dl brandy or vodka
5 whole cloves
5 pieces of cinnamon bark
5 peeled, whole cardamoms
1 piece whole ginger
1 pickled orange peel
2 dl sugar

Place all spices in a sealed container, add the spirit and leave for 24 hours. Drain and remove the spices. Heat gently together with the wine and sugar in a pot, but do not bring to a boil. Serve the Glögg warm with blanched almonds and raisins.

Recipes from book Things Swedish

Image: Ceramic from Larsdrejare and Placemat from Ekelunds

Ginger biscuits

Makes approx 150
300g butter or margarine
4 dl sugar
1 dl maple syrup
1,5 dl water
1 tbsp ginger
1 tbsp cinnamon
1 tbsp ground cloves
2 tsp bicarbonate of soda
12 dl flour

Mix fat, sugar and syrup until soft with a mixer or electric whisk. Add water, spices and bicarbonate and mix in the flour thoroughly. Cover with aluminum foil and let the dough rest in a cool place for at least 24 hours. Roll out the dough thinly, and use cutters to create the biscuits. Bake in 200-225°C for 5 minutes. Let the biscuits cool on the baking tray.

Recipes from book Things Swedish

Image: Ceramic from Larsdrejare Placemat from Ekelunds and cookie cutter from Nusnäs

Lussekatter - Saint Lucia Buns

300 ml milk
1 g saffron
50 g fresh baker's yeast
150 g sugar
125 g butter or margarine
700 g all purpose flour
1 egg
salt, raisins

Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 100°F.
Pour the mixture over the yeast, then add the remaining ingredients (except for the egg and the raisins), Mix into a smooth dough.
Cover the dough with a piece of cloth and let it rise for 30 minutes.
Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
Let the buns rest for a few minutes, covered by a piece of cloth.
Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S.

Image: Ceramic from Larsdrejare Towel/Tablecloth from Ekelunds and candleholder from Formtanke.