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Friday, 18 October 2013
Gluehwein and Savory Strudel: Get ready for cold!
Topic: Entertaining/Party

Mulled Wine (Gluehwein) and Savory Strudel

This is unquestionably the time of the year when you will get a chill you just can't shake...

Maybe you were out raking leaves with the blowing wind, or just running through the mist to the mailbox for the mail, or taking the kids out for trick-or-treating in the cold, or you just got your flu shot and you're one of those who feels a “mini”flu hit them.

Or-maybe you were lucky and “no chill for you” but you'd like a recipe for the imminent Winter months or to reward one of those hard-workers doing yard chores on the weekend--

How about making mulled wine, which is called “Gluehwein” in Austria and Germany? And, because you should never drink on an empty stomach—make a savory strudel to accompany it?

I can just see you calling your hubby and the mini-army of guys raking leaves on the block over to your front porch—and serving this “hot toddie” and its accompanying snack! A well-deserved "thank you" for keeping the neighborhood beautiful!

As always, you can adapt these recipes to your tastes and your ingredients!



  "Gluehwein" or 

Mulled Wine

1-750 ml. Bottle of red wine (any will do, including that sweet red wine you want to get rid of!)

Make a sachet or “Tea ball” filled with assorted spices—including: crushed cinnamon stick, star anise, cloves, dried orange and/or lemon peel)

2 tbsp honey (acc. to your taste)

Optional: ¼ c dried raisins, ½ tsp almond extract (this is a nod to Swedish glugg and yes, I used it in my batch)

Also Optional (though I did put it in my batch): Additional 1 cup brandy or Schnapps (this is a nod to German holiday festivals)

Heat to warm, cut off the heat and allow the spices to permeate the liquid for several minutes before serving as a warm beverage. Reheat as needed but keep under boiling. You can also put this in a small crockpot.

Serve in punch cups or small thermal hot cups.

Savory Strudel

Keep it simple !

Defrost a sheet of premade Puff Pastry, roll it out on a floured board.

Fill with your choice Cheese slices and sauteed vegetables.




I used: Swiss cheese, 8 slices.

1 onion, sauteed in olive oil until translucent

then added:

2 cans of sliced mushrooms, drained and cooked with the onion

1 tbsp. Flour

Italian blend seasonings, salt and pepper to taste

Preheat oven to 400 degrees.

Line a pan with parchment paper.

Roll out your sheet of puff pastry. Layer 4 slices of cheese down the middle.

Top with vegetable mixture. (You can use the equivalent amount of ANY cooked and drained vegetables or –even try something wild like sauerkraut and shredded corned beef—use your imagination!!!)

Top with remaining slices of cheese.

Rollover the sides of the puff pastry. Cut slits on top as shown in the picture above.

Bake at 400 degrees until the crust is browned about 18-20 minutes.



Let it set outside the oven about 5-10 minutes.

Cut into slices and serve with that amazing warm wine drink you made!

Posted by Karen at 18:33 CDT
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