The diva cooks a goose, p.27
The Diva Cooks a Goose, page 27
Glühwein
1 bottle inexpensive red wine (750 ml)
2 cups orange juice
3 cinnamon sticks (or 2 teaspoons cinnamon)
½ teaspoon cardamom
4 whole cloves (or 1 teaspoon cloves)
3 tablespoons sugar (add more to taste, if necessary)
The key to glühwein is to let it steep so the flavors mingle. Put everything into a pot and heat, but do not bring to a boil. Stir occasionally. Let steep at least 30 minutes or up to 1 hour. Feel free to add what you like and have on hand. It’s an evolving recipe that changes!
Berkley Prime Crime titles by Krista Davis
THE DIVA RUNS OUT OF THYME
THE DIVA TAKES THE CAKE
THE DIVA PAINTS THE TOWN
THE DIVA COOKS A GOOSE
Krista Davis, The Diva Cooks a Goose
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1 bottle inexpensive red wine (750 ml)
2 cups orange juice
3 cinnamon sticks (or 2 teaspoons cinnamon)
½ teaspoon cardamom
4 whole cloves (or 1 teaspoon cloves)
3 tablespoons sugar (add more to taste, if necessary)
The key to glühwein is to let it steep so the flavors mingle. Put everything into a pot and heat, but do not bring to a boil. Stir occasionally. Let steep at least 30 minutes or up to 1 hour. Feel free to add what you like and have on hand. It’s an evolving recipe that changes!
Berkley Prime Crime titles by Krista Davis
THE DIVA RUNS OUT OF THYME
THE DIVA TAKES THE CAKE
THE DIVA PAINTS THE TOWN
THE DIVA COOKS A GOOSE
Krista Davis, The Diva Cooks a Goose
