Glogg

1 1/2 cups Brandy
1/2 bottle Red Wine
4 whole Cloves
2 Cardamom Pods - crushed
1 Cinnamon Stick
1/2 cup Raisins
1/2 cup Blanched Almonds
3/4 cup Sugar

Combine everything in a saucepan. Warm over medium heat, stir often to dissolve the sugar.Once heated thoroughly reduce heat to low. Serve Warm.

Brining a Chicken

1 1-gallon ziploc bag per chicken
1 Gallon water
1 cup kosher salt
1/2 cup sugar
few springs fresh thyme
5 cloves garlic
1 bay leaf


Makes enough brine for 3 3-4 lb chickens.

Put all ingredients in a pot and heat until salt and sugar are dissolved. Cool. Ladle 3-4 cups of brine into each ziploc bag, add chicken, close bag, and refrigerate 8 hours or overnight. Roast as you would a regular chicken.