Stuff I Cook | VeniVidiEdi

I am giving away Gluhwein and Glogg for my dear friends in the clinic this year. Gluhwein is German mulled wine while Glogg is its Swedish counterpart. It’s amazing how different cultures come up with ways to feel warm and cozy for winter nights. There are dozens of European varieties of mulled wine. Po-tay-to, po-tah-to, they all taste the same…The Glogg I ordered is actually from Pedernales Cellar in Fredericksburg. Every winter, the city holds a mulled wine festival and that winery has been a consistent winner. We have been stocking up on it for the last two years.

Naturally, I searched for good pairings. My German friend, Hans, said that anything cheesy and savory would be perfect. Hmmmm. Cheesy and savory—-the two words that would send anyone fleeing for a liposuction. That shouldn’t be so hard. I instantly thought of gougeres. Gougeres are French savory pastries that are like cheese puffs.

Boil 1/2cup milk, 1/2cup water, pinch of salt and butter — Boil 1/2cup milk, 1/2cup water, pinch of salt and a stick of butter

Add 1 cup of flour and stir in low heat until it dries out and starts pulling away from pan.

Move the whole thing to a mixer with paddle and add 4 large eggs, one at a time. — Move the whole thing to a mixer with paddle and add 4 large eggs, beating it in one at a time.

Add 1 cup of grated Gruyere cheese. I am using one which is hickory-smoked to jazz things up

Drop 1 tablespoon, 2 inches apart in a cookie sheet

Bake at 400 for 20-22 minutes until it puffs out, looking like this:

Another really easy pairing is Home Made Cheese Straws

Grab a sheet of puff pastry, cover with parmesan cheese and Italian Blend seasoning. Pat it down, put some muscle into it, otherwise the whole delectable concoction of cheese and herb falls off.

Cut in small small strips, 1/2 inch should be perfect, then twist

Bake for 15 minutes at 350

Cheese straws! Some are fatter than I wanted it to be. I have no quality control.

So, those are two pairings so far. As mentioned earlier, anything cheesy is good. But at times when I am not inclined to whip up anything in the mixer, turn the oven on, or just when the thought of cleaning up kitchen mess fills me with so much dread, I just want to chug the whole bottle of Glogg, I go direct to the point. I pair it with plain old cheese. HEB has some good selections this season. Many thanks to Connie, Dr N’s so-much-better half.

Another good option is Pfeffernusse cookies. These are German Spice cookies. I made them in the past but Trader Joe’s started making it and as much as I hate to admit it, is so much better than mine. Hey, I am a hard-core foodie. I have no pride. If someone can make it better and will not charge me my first-born for it, I’m buying it. It’s $4.99 without pots and pans to clean, so naturally, it made it on my list.

I have to throw this in. Before you start judging me, I just urge you to try it. It is called Better Than Good Bacon Jam. It is made of onions caramelized in balsamic vinegar and bacon, then made into a jam by angels somewhere in Texas. You can spread this baby into anything and make it turn into something very decadent. Pair it with warm, spicy wine, sit by the fire, and all bacon-associated guilt disappears into thin air.

I have hoarded a couple (dozens) of these since last year, thinking that it was some limited supply thing. Fortunately, My HEB still has this stocked.Otherwise, I would have to learn how to make this myself.

I’ve been blessed with the best co-workers. They love food, they love drinks and they love football. That pretty much sums it up! Last Sunday, the said peeps, and I, congregated to celebrate the three aforementioned things that bind us together. I was making the mojitos and the queso fundido.

Queso fundido aka queso flameado is basically just flambeed (heated) cheese with lots of good things thrown into the mix. Here’s my version:

chopped red pepper, green pepper, and sweet onions, roughly about a cup each

Sauté breakfast sausage of choice. I used tomato and basil sausage from Whole Foods. If I was making this for D, i would be using turkey sausage. Use about a pound.

Drain as much oil as you can. Remember that this will be mixed with cheese and you do have loved ones who would hate to have your arteries clogging shut.

By the way, who loves the personalized stone tile in the background with my name on it? My amazing sister had that made for me. She ordered it from Etsy. I am afraid to go to that website. My credit card might have a heart attack.

Saute for about 5 minutes, just until soft.

I use a mix of Monterey and Sharp Cheddar, about one pound total

Make a abed of cheese at bottom of pan, followed by the sausage and peppers. Do this twice. — Make a bed of cheese at bottom of pan, followed by the sausage and peppers. Do this twice.

The iron skillet I’m using is 12 inches. You can actually use a any cake pan, basically anything that can go into an oven.

It is an absolute must to serve hot. Otherwise, why even call it flambeed cheese, right? Seriously, cheese can harden and it won’t be as good, as soon as it gets cold. This should have been topped with chopped tomatoes and cilantro but I forgot, in my rush to have everyone grab their share while it’s still hot. Pair with mojito and you’ve got yourself a party!!!

It was a fun Sunday. Too bad the stupid Houston Texans lost. I’m so over that team…

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Category Archives: Stuff I Cook

Gluhwein and Glogg

Queso “Fun”dido