I had a tiny taste, but that was many years ago. I remember it smelling strange, and having a gelatinous texture. Every year, Mom and Dad go to a Lutefisk Dinner, sponsored by a local church. My understanding is that processed/rehydrated Lutefisk is available in local grocery stores, in the frozen foods section.
At Thanksgiving dinner we have lingonberries, rather than cranberries, with our turkey.
I haven't had any this year, but I like that hard, caramelized, Norwegian goat cheese.
We always have store-bought lefse in the house this time of year. I have mine with butter, sugar, and cinnamon, warmed in the microwave.
Originally posted by Sheltieguy: BTW, are you of Scandinavian descent? I am, but have never had Glogg.
Yes - half. My mom is half Swedish and half Norwegian. My mom is from S.D. and Minnesota. Starbuck Minnesota... We visited once. Very small town on a lake (but aren’t all Minnesota small towns on lakes?)
I like Glogg (obviously… )
You ever had had lutefisk...? (Dried fish soaked in Lye for two weeks? ) THAT I've never had... although I would like to taste it... once. My mom used to eat it... But she has never made it... don't think that it is cold enough here. Plus it looks like a heck of a lot of work.
Herring in sour cream… Mmmmm!… forgot to buy some this year… but will on my birthday. Dh thinks it is gross… Yay! a whole jar for me. Think I'll have a jar for lunch.
Lefse, too. Can get it dry... but it isn't the same... Now I want some…
Looks like Lynn is of Scandinavian descent, also, based on the foods she ate this holiday. The rice pudding is a give-a-way.
Denise
Posts: 9221 | Location: Silicon Valley, CA | Registered: March 17, 2004
About 1/2 TBS of "Mulling spices" from Trader Joes (or some dried orange peel/zest, 1/2 a cinnamon stick, and a couple whole allspice berries, a few (4) whole cloves)
A few (about 6) cardamon pods
1-2 TBS sugar
1/4 cup raisins 1/8 cup sliced almonds
put in stainless pot and simmer... You are supposed to strain out the spices... I just pick through and pull them out.
Denise
Posts: 9221 | Location: Silicon Valley, CA | Registered: March 17, 2004
Originally posted by synesthesiac: I would think that some of the calories in any alcoholic drink are due to the alcohol, not just the sugars.
That's what I was thinking...
But even if I do boil/simmer off all of the alcohol and turn it back into "grape juice" (sort of, kind of)... "grape juice" is still pretty high in cals.
Sort of like when I tried to lighten up a this REALLY decadent cheese cake... and it was "only" 350 cals a slice instead of 600 or something...
And mags is right... boiling it kind of turns it into "grape juice concentrate".
Oh well... The glogg is a tasty thing to have at night this time of year... and at least has some healthy things going for it.
Denise
Posts: 9221 | Location: Silicon Valley, CA | Registered: March 17, 2004
I would think that some of the calories in any alcoholic drink are due to the alcohol, not just the sugars. After all, intoxication results from the body's inability to metabolize the alcohol that's hit. And why else would the brandy flambe flame? It's burning up something your body would otherwise try to metabolize.
Posts: 222 | Location: Silicon Valley CA | Registered: September 15, 2005
I would guess none. Usually simmering is done to remove water and concentrate the flavor. In this case the alcholic sugars would be left behind and that's where the calories are. I would think by simmering you are making it more calorie dense per same amount of liquid.
) THAT I've never had... although I would like to taste it... once. My mom used to eat it... But she has never made it... don't think that it is cold enough here. Plus it looks like a heck of a lot of work.
