The Recipe: A thoughtful wine party with Christmas drinks and snacks

Serve a cooked wine dish at a wine party. Photo: Stefan Idetoft

gloglobelini

4 cups

Almost like a spicy variant of sangria. Choose a tasting wine to taste, I think a strong wine with hints of raisins, orange and Christmas seasoning is best.

4 deciliters of strong wine, such as Tegnér & Son

1 organic orange

1 bottle of Prosecco, frozen

He is

Distribute strong wine into four glasses. Wash the oranges and cut long strips of peel with a sharp potato peeler. Squeeze the juice and distribute it in the cups. Mix and add ice and orange peel. Top with ice cold prosecco. Feet it right away.

Read more: Expert tip: Test wine with different taste

Apple cocktail with Calvados.  Photo: Stefan Idetoft

Apple cocktail with Calvados. Photo: Stefan Idetoft

Apple and Calvado Cocktail

4 cups

Not too sweet fruit drinks are very tasty. Here with a classic combination of cinnamon and apple. The strong ingredient comes from the French apple brandy, Calvados. It is preferable to choose unsweetened apple juice made from Swedish apples.

1/2 lemon

1 teaspoon ground cinnamon

2 tablespoons raw sugar

4 dl unsweetened apple juice

8 cl Calvados

1 bottle of Champagne or Prosecco, chilled

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Rub the edge of four cups of lemon. Sprinkle the cinnamon mixed with sugar on a plate and dip the rim of the cup into the sugar mixture. Add a few ice cubes to each cup. Fill with applesauce and calvados, distribute among cups. Mix with a spoon and put a frozen bubble on top. Feet it right away.

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Christmas drinks, among other things, include sherry, cognac and raspberries.  Photo: Stefan Idetoft

Christmas drinks, among other things, include sherry, cognac and raspberries. Photo: Stefan Idetoft

Christmas punch

4 cups

Punch is a fun word for a drink that you can also serve in a large bowl, use smaller mugs and serve a little theatrical with a nice scoop. Sweet British sherry is mixed here with cognac and grape liqueur. I’ve also added cinnamon, vanilla, and juice from the sweet clementines that are in season.

5 clementines

1 dL Cherry TX Ventre Royal Cream

2 dl cognac

3 dL Lingonberry, iced cold

frozen cranberries or frozen cranberries

1 vanilla bean

2 cinnamon sticks

He is

Squeeze the juice of four clementines and pour it into a jug. Add sherry, cognac and cooled gooseberry liqueur. Mix and add ice and cranberries or cranberries. Slice the vanilla bean lengthwise, scrape out the seeds and add the bean along with the cinnamon sticks. Cut the clementines into thin slices and add them. Mix and let it soak for five minutes. Pour into cups and serve immediately.

Read more: The best recipes for a successful Advent wine party

Mont d'Or bread can only be made a few months out of the year.  Photo: Stefan Idetoft

Mont d’Or bread can only be made a few months out of the year. Photo: Stefan Idetoft

Mont d’Or bread

4 servings

Mont d’Or has been available for a few months and is easy to get in select shops such as the Great Market Hall in Gothenburg. Dip a baguette or boiled potatoes in the cream cheese and butter.

Half a kilo of thin potatoes

1 mont d’Or, about 500g

3 tablespoons white wine, dry

To apply:

1 baguette

Corniche

Boil the potatoes soft in lightly salted water.

Heat the oven to 200 degrees. Remove the cover on the box. Place the cheese on a baking sheet and spread the wine over the cheese. Place in the middle of the oven and bake for 15-20 minutes until the cheese takes on a little color and is soft. Cut the baguette into slices and put the cucumbers on a plate. Serve hot cheese with all the good accessories for dipping into the hot cheese.

Read more: Simple, vegan recipes for fall dinner

Tart with goat cheese, figs and fried sage.  Photo: Stefan Idetoft

Tart with goat cheese, figs and fried sage. Photo: Stefan Idetoft

Tart with goat cheese, figs and fried sage

4 servings

Sprinkle pie dough with aged cheese and blue poppy seeds. You can prep it and then fill it with all the goodies and bake it ready before the wine party. in good health!

Baggage:

3 dl of wheat flour

125g butter, chilled, cut into smaller pieces

1 deciliter of coarse grated cheese, such as Västerbotten or cheddar

1 tablespoon poppy seeds

filling:

2 yellow onions

4 tablespoons olive oil

1 tablespoon butter

1 teaspoon raw sugar

1 teaspoon liquid honey

1 pinch flake salt

1 dl sour cream

150 gm low fat goat cheese

2-3 pcs of fresh figs

2 tablespoons balsamic vinegar

black pepper

1 pot sage

Pour the flour into a bowl and add the butter in small pieces. Squeeze the mixture into a crumbly mass, add grated cheese and poppy seeds. Quickly work together into a dough. Cover the dough and put it in the fridge to rest for at least 30 minutes.

Heat the oven to 200 degrees. Take out the dough and roll it into a circle, about a centimeter thick. Put it on a plate covered with parchment paper and prick the bottom with a fork. Fold in about one edge.

Peel the onions and cut into thin slices. Fry them with a tablespoon of oil and butter until they soften and get a beautiful golden brown color. Add raw sugar and honey and let the onions caramelize and season with a little salt. Spread the fresh cream over the pie crust. Divide the cheese into small pieces and distribute. Add onion mixture. Cut the figs into slices and place them outside. Sprinkle over the vinegar, season with a little black pepper and bake the pie in the middle of the oven until nicely colored, 15 minutes. Pick the sage leaves and heat a few tablespoons of oil in a frying pan. Roast the leaves until crispy, then place on a plate with a pinch of salt. Spread sage leaves over the pie and serve immediately.

Read more: Half Special Recipe, Special Code, and Shrimp Sandwich

A quick-cooked dessert with dulche de leche, gingerbread, vanilla cream and praline.  Photo: Stefan Idetoft

A quick-cooked dessert with dulche de leche, gingerbread, vanilla cream and praline. Photo: Stefan Idetoft

Vanilla cream with dulce de leche and praline

4 servings

The solution provided for quick sweetening. Praline, or nougat, as it is also called, is made of caramelized sugar mixed with almonds or nuts. When it cools down, you can break it or chop it fine.

Praline candy:

1 dl Almonds, toasted, toasted and peeled

1 deciliter of sugar

2 tablespoons orange juice

To apply:

1 dulce de leche burger *, about 400g

3 dl whipping cream

1/2 teaspoon real vanilla

2 tablespoons powdered sugar

8 ginger biscuits

Finely chop the almonds and pour sugar and orange juice into a pan. Let the mixture melt over low heat until it turns golden. Add chopped almonds and mix. Pour onto a baking sheet to cool. Finely chop when cool.

Heat a few tablespoons of dulce de leche until it becomes liquid. In a bowl, whip the whipped cream with the vanilla and powdered sugar. Roll cream with gingerbread, dolce de leche and top with chopped praline in fours.

*advice! Try to get the dulce de leche which is a caramelized milk that is similar to caramel cream. Otherwise, buy condensed milk and do it. Put the container of condensed milk in a saucepan and cover with water. Leave it to boil for two hours. It is important to refill so that the jar is covered with hot water during cooking. Lift the jar and let it cool. Open and blend around.

Read more: How to bake good sourdough bread – the best tips

Maria’s tips for a wine party

Praline candy: My sweet glass wine snack is a refined creation with delicate cream, gingerbread, dulce de leche and praline. It can be a little tricky to get the attached pralines, because the sugar must first be caramelized and burns easily in the pan. Don’t use too much heat and be patient until the sugar turns golden amber. Almonds or nuts are added at the end and it is also important to be careful.

Seasonal baked cheese: Have you ever tried the seasonal oven-baked Vacherin Mont d’Or? It’s one of my favourites. Partly because it’s cheese you have to wait so long because it’s only available for a limited time. The cheese is made from whole-body, unpasteurized cow’s milk and comes from the Jura Mountains in eastern France. It is buttery in smell and becomes irresistibly creamy when heated, dipped in a baguette and eaten with cucumbers.

A little bit about table setting: I tend to love the dramatic, slightly dark and deep contrasts of nature and precious metals. It becomes special when my old heirloom cutlery is allowed out and I can serve food and drinks in fancy antique glasses and light a lot of candles in the gold candelabra.

Read more: Festive Brunch Recipe: Pancakes, Scrambled Eggs and Croque Madame

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