Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Swiss Cuisine

Gluhwein Parve
Recipe Ingredients:
  • 2 cups water
  • 1/2 cup sugar
  • 1 stick of cinnamon
  • 2 whole cloves
  • juice of 2 lemons
  • 1 bottle of Kosher light red wine
  • Does not need a hechsher:
  • Need a hechsher: Wine
Bring water, sugar, and spices to a full boil in a casserole.

Add lemon juice and red wine and bring it right up to the boiling point.

Don't let it boil as the alcohol will evaporate. Add more lemon juice or sugar according to your personal taste.

Remove the cinnamon and cloves. Keep casserole on the stove at low setting. Serve in a mug piping hot.

Recommends this to be served with Aebleskiver.

Gluhwein is sold throughout Germany and Austria when the weather gets cold and every ski lodge in the Alps offer it.

Enjoy with your next batch of aebleskiver!

Kosher Drinks -- Swiss Cuisine

 
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods