COOKING FOR A CROWD Recipes

Eggnog is nice.

Glogi is exotic.
Here is a recipe for this Finnish spiced wine to impress your guests with.

1 1/2 c. water
1/2 c. sugar
5 whole cloves
1 cinnamon stick (3 inches long)
1 t. whole cardamom seeds
1 piece candied orange peel or 1 T. chopped candied orange peel
1 square (6 inches) cheesecloth (optional)
1 bottle (750 ml) red wine
2 T. raisins
2 T. blanched whole or slivered almonds

In nonaluminum medium-size saucepan, heat water and sugar over medium-high heat, stirring, until sugar is dissolved, about 1 minute.

If desired, tie cloves, cinnamon stick, cardamom seeds and candied orange peel in cheescloth for easy removal.

Add spice packet or loose spices and wine to saucepan; simmer, covred for 5 minutes.

To serve, stand a metal spoon in each glass. Evenly divide glogi into each glass. Add a few raisins and almonds to each - or, if desired, serve raisins and almonds separately.

Makes 5 cups

BRANDY ALEXANDERS

Brandy Alexander

Combine 2 c. brandy, 2 c. white creme de cacao and 2 c. heavy cream OR half-and-half with 1/2 c. cold water in large pitcher. Cover and refrigerate at least 4 hours. Dust each serving with nutmeg.

Mocha Alexander

Reduce creme de cacao to 3/4 c. and add 3/4 c. coffee-flavored liqueur. Sprinkle with cocoa powder.

Dreamy Alexander

Reduce creme de cacao to 3/4 c. and add 3/4 c. Cointreau. Slip half an orange slice into the rim of each glass.

Alexander Mint

Opt instead for dark creme de cacao and reduce to 1 c and add 1/2 c. white or green creme de menthe. Garnish with a chocolate covered mint leaf.