It’s actually difficult to remember what it was like to join a large group of revelers, warmed by spiced wine, gingerbread and bratwurst on a chilly Chicago evening. We look forward to our annual trip to Chicago’s Christkindlmarket as soon as the last colorful leaf drops from the trees. Sadly, the Chicago market and others throughout the region are canceled this year, so we’ll do what we’ve been doing for months: apply some creativity to bring the experience into our homes. We’ll brew a batch of Gluhwein to fill our collection of keepsake mugs, bake some spiced nuts and traditional German Magenbrot, and adorn our home with sparkling glass ornaments and paper stars. And we’ll look forward to next year when we hope to enjoy this holiday tradition back on Daley Plaza.
Gluhwein
Ingredients:
¾ cup water
¾ cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
4 star anise
1 (750 milliliter) bottle red wine
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. Add the wine and simmer until heated. Serve in mugs and garnish with orange slices, cinnamon sticks and anise.
Magenbrot
Dough Ingredients:
3 1/2 cups flour
1 cup soft butter
1 1/4 cups sugar
2 eggs
1 tsp. baking powder
1 tbsp. cocoa powder
1/2 tsp. cinnamon
1/4 teaspoon ground clove
1/4 tsp. ground cardamom
1 pinch of ground nutmeg
Glaze Ingredients:
1 cup powdered sugar
2 tbsp. lemon juice
Instructions:
Preheat oven to 350F and line two baking sheets with parchment paper. Knead all ingredients to a smooth dough. Divide dough into 6 pieces and roll into logs. Place 3 logs on each baking sheet. Bake 10 – 15 min.
For the glaze mix powdered sugar and the lemon juice. Brush the glaze on the logs immediately after taking them out of the oven. Cut logs diagonally into 1-inch pieces and let them cool on the baking sheets.
Courtesy of All Tastes German
