Feuerzangenbowle

* Exported from MasterCook *

Feuerzangenbowle

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Bottles red wine
1 Small sugar hat
1 Piece orange peel
1 Bottle golden rum
1 Piece lemon peel
at least 108 proof
5 Cloves

Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with
white yarn. Hang into a copper kettle, pour in wine. Heat up close to boiling
point, but make sure it never gets to boil. Put the kettle in the middle of
your table so all your guests can watch the ceremony :-). You normally use a
"Feuerzange", but as I supect this might be hard to get (58 min
left), (H)elp, More? outside Europe I guess you can also use a grid from your
barbecue set - especially the ones you normally use to barbecue herrings in
should work pretty well. The point is that you should be able to put the sugar
hat on it (lying on its side) and place the whole thing safely over the kettle.
Once you've got that far, you're ready for the ceremony. First, dim your
lights. Then pour some rum onto the sugar hat, best using a ladle, and light it
(this is why the rum has to be at least 108 proof). Keep the flames burning by
ladeling more rum on the sugar hat, until the sugar has completely melted and
dripped into the wine. Remove the "Feuerzange" and the bag with the
spices. Serve in heat-proof glasses.

Variation: Many people like to add sugar and/or a little orange juice
(preferably freshly pressed).

Typed for you by Volkhart Baumgaertner (58 min left), (H)elp, More?



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