Stonewater is giving away its Cleveland Glogg, other goodies for sale for the home – the News-Herald
Flavors from other places are accepted by many as holiday gifts.
Stonewater Golf Club Chef Kathryn Neidus has bottled some of the Highland Heights estates Rustic grill‘s popular sauces and lingerie, and this year an aromatic Swedish spicy mulled wine is available. The inspiration for the bottling of the sauces came from her Sticky Sesame Cauliflower, popular with visitors to the restaurant.
Cleveland Glogg, a mulled wine full of citrus flavors, comes from an old family recipe. Served warm, it is a pleasure on a cold winter day. Sauces, Rubs and Glogg can be purchased at StoneWater.
A 750-milliliter bottle of Cleveland Glogg costs $ 29 with a 10 percent discount on the purchase of the box.
We also found a recipe for making our own Glogg.
Three Stonewater sauces (12 ounces each) are Sticky Sesame, Sriracha Honey and Kung Fu Barbecue, costing $ 12.99 each or $ 35 for a gift set of three packs. Three blends (4 ounces each) for rubbing (cajun, pork and beef) are $ 8.99 each or $ 24 for a three-pack gift set.
Everything can be purchased in person or by calling StoneWater at 440-461-4653 for pick-up at the edge at StoneWater. Send questions or requests to [email protected].
And Slovenian chef Špela Vodovc has collected 100 family recipes and tips for cooking traditional Slovenian dishes in her cookbook. “Cook Eat Slovenia,” which is available on her website.
Joe Valencic, who invited me to judge at the Slovenian Sausage Festival earlier this year, claims that the Cleveland area has more Slovenians than many cities in Slovenia. He knows about my interest in food and has helped me make contact with Vodovec, who lives in Slovenia and runs cooking classes there.
Today we offer her recipe for a stew of pickled beets and beans for those who would like to make them themselves. Sauerkraut can be used by those who cannot find sauerkraut.
“Cook Eat Slovenia” can be ordered on the form found at kulinarikaslovenia.com. Its price, including postage translated from euros, is $ 38.09.
Recipes
Swedish Glogg
(Makes about 1½ liter)
Ingridients
2 cinnamon sticks, broken into pieces
1 teaspoon cardamom pods
1 small piece of ginger, peeled
Peel ½ oranges
6 whole cloves
½ cups of vodka
1 750 ml bottle of dry red wine
1 cup ruby port or Madeira
1 cup granulated sugar
1 tablespoon vanilla sugar
½ cups of blanched whole almonds
½ cups of dark raisins
Instructions
Crush the cinnamon and cardamom in a mortar (or place them on a cutting board and crush with the bottom of a heavy pot).
Transfer to a small glass jar and add the ginger, orange peel, cloves and vodka.
Let stand for 1 day.
Drain the vodka through a fine sieve into a large skillet; discard spices.
Add the wine, port, granulated sugar, vanilla sugar, almonds and raisins and heat over medium heat – until bubbles start to form at the edges.
Pour the glögg into cups and a few almonds and raisins in each. Keep the rest of the glögg warm on a very low heat until ready to serve. (Don’t let it boil.)
– Adapted from recipe in Bon Appetit
Jota (sour beets and bean stew)
(4 servings)
Ingridients
3.5 ounces of dried brown beans
2 bay leaves (1 for beans, 1 for turnip)
6 cloves garlic (4 for beans, 2 for turnips)
1 small onion (for beans)
Salt, to taste
1 pound, 9 ounces of sauerkraut or sauerkraut
14 ounces smoked dry dried pork ribs or smoked pork neck
9 ounces of potatoes
Roux
5 tablespoons sunflower oil or 2 tablespoons lard
1 medium onion
2 cloves garlic
1 tablespoon flour for soft pastries
Instructions
Sort and wash the beans and place 5 fingers wide above the level of the beans in a container filled with cold water.
Soak overnight.
The next day, put the beans and water in a cooking pot. If necessary, add water to a width of 4 fingers above the level of the beans.
Add bay leaf, 4 peeled garlic cloves, peeled onion, cut into quarters and salt.
Cook for 40 minutes or until beans are al dente. When we add them to the turnips, they will cook.
Drain the beets or sauerkraut without washing them to retain their bitterness.
Put it in a large pot and add water to about 2 fingers wide above the level of the beets.
Add the bay leaf, 2 peeled garlic cloves and cook for 45 minutes or until softened.
Add smoked pork ribs to the cooking for 20 minutes.
Peel a squash, wash it and cut it into cubes.
Cook in salted water for 15 minutes.
Mash some cooked beans with a fork and add to the beets along with the water in which they were cooked.
Once the potatoes are cooked, drain them, leaving 5 tablespoons full of water in the pot.
Using a fork, mash some potatoes and mix them with water in the turnip.
Fry the finely chopped onion in the heated oil or fat until yellow.
Add crushed garlic.
When it releases the aroma, add a tablespoon of flour and cook until brown, stirring constantly.
Pour the roux into the jota, mix well and cook for another 15 minutes on a moderate heat to mix the flavors.
Season to taste and serve with bread.
– Adapted from “Cook Eat Slovenia”