Danish Seamen’s Gløgg

Day One • 12 Sips of Brooklyn


dec6THE DANISH SEAMEN’S CHURCH (Den Danske Sømandskirke), housed in a lovely brownstone with a ship’s bell in the front yard on Willow Street in Brooklyn Heights, is a religious, social and cultural center for New York’s Danes. Brooklyn Artisan’s culinary team made its way there for the smørrebrød during the church’s Traditional Christmas Fair at the end of November. In the yard behind the church, in an immense pot, we discovered Gløgg, the mulled wine that fuels Danish Christmas. It’s wonderfully warming and tastes great with spiced cookies and æbleskiver, the Danish version of the doughnut hole.

Julie Sløk, the Church’s Sømandspræst (pastor—literally “sailor priest”) has shared the recipe—although I would have thought it a closely guarded state secret. Gløgg, according to Julie, “will take about a week to make—like any good recipe it is simple but needs time. So you have to begin a week before. This is the recipe for 10 to 15 persons depending on how much you like it. Voilà and god jul!

5 sticks cinnamon
2-inch piece of fresh ginger, cut in thin slices
20 whole cloves
25 cardamom pods
2 tsp dried coriander
30 peppercorns
2 cups water

1 1/2 lbs raisins
2 1/2 cups rum
1 bottle port

3 bottles red wine (no need to spend a fortune on it but it should be on the fuller side)
1 lemon
1 orange
1/2 to 1 lb of almond splinters
2 cups of brandy or cognac
Sugar to taste

One week before the party
Create an extract by combining the cinnamon, ginger, cloves, cardamom pods, coriander, peppercorns and water.

Bring to a boil, then let it cool down and sit covered for 4 to 5 days.

Mix the rum and port together in another container, add the raisins and soak for 5 days. (Note: Don’t use aluminum containers for storing these parts.)

Day of the party
Strain the extract through a sieve and put it in a large pot along with the peel of one orange and the peel of one lemon. Simmer for 2 minutes.

Pour in the three bottles of red wine and heat it without boiling.

Add the cognac, the raisins with liquid and the almonds. Add sugar to taste (not too sweet but not too sour). Serve hot with spice cookies.

Danish Seamen’s Church
102 Willow Street, Brooklyn Heights


Photograph by Basia Hellwig. Date stamp typographic design by Joy Makon Design. The font is Avant Garde, by Herb Lubalin and Tom Carnese, ITC, 1970.



Joy’s Best of Brooklyn, November 16, 17, 18

Stanley & Sons, The Tailors, from Brooklyn Makers,
a book and photography project by Jennifer Causey.

Starting up: holiday crafts and food, plus ways to feed your head too.

BE SURE TO CONFIRM with each event or venue as schedules and availability continue to change for many things.

Friday: A good day to take advantage of Brooklyn Botanic Garden’s free weekday admission during winter hours. “Times like this remind us that plants, trees and gardens are about renewal,” from Garden News. Tuesday—Friday: 8am-4:30pm.

Urban Agriculture: United Community Centers Farm,
East New York, by photographer Rob Stephenson.
Opening exhibit Friday at BRIC Rotunda Gallery.

Friday: On Purpose: Art & Design in Brooklyn, 2012. Opening reception, BRIC Rotunda Gallery. An exhibition featuring the work of multi-disciplined designers, architects and visual artists that address the environmental challenges of contemporary urban living. Topics emphasize sustainability, diverse creative solutions, desire for beauty and working together to build community. Brooklyn Heights. 7pm-9pm.

Saturday & Sunday: Julemarked Danish Christmas Fair, The Danish Seamen’s Church. Modern and traditional Danish art, craft and delicacies: Christmas ornaments, Bodum, Dansko, as well as aebleskiver, meatballs and candy. Nearby Plymouth Church hosts a restaurant with smørrebrød, beer and glogg (Saturday only, 11am-5pm). Brooklyn Heights. Saturday 11am-5pm. Sunday 11am-3pm.

First time for the holidays in Brooklyn—The Renegade Craft Fair Holiday Market

Saturday & Sunday: Renegade Craft Fair Holiday Market in Brooklyn at East River State Park. A curated craft collection from indie makers; workshops including a DIY wrapping station; music from some of Brooklyn’s best DJs; free-to-use photobooth from Magnolia Photobooth Co., and local sweet and savory treats to round out the day. Williamsburg. 11am-6pm.

Sunday: Hands-On Pie Making: Pumpkin Pie at The Brooklyn Kitchen. This two-hour class aims to teach home cooks to make a crust—including the daunting lattice-top—and a mini-pie to take home and bake. Taught by Millicent Souris, author of How to Build a Better Pie. Williamsburg. 2pm-4pm.

Sunday: The 10th Anniversary Chili Takedown. Taste 30 chilis—“America’s favorite pot of hatred,”— mostly local and mostly from veteran Chili Takedown entrants. Park Slope, The Bell House. 2pm.

Sunday: Radio Unnameable Ciné Barbès Rewind/Replay Series. Documentary portrait of WBAI-FM radio personality Bob Fass who revolutionized FM in the 60s and 70s with free-form programming. Interviews and performances by Allen Ginsberg, Bob Dylan, Carly Simon among others. Q&A with co-director Jessica Wolfson after the screening. Park Slope, Barbès. 5pm.

Read: Jennifer Causey’s Brooklyn Makers, part of the Makers Project, features inspired photographs of 30 of Brooklyn’s self-styled creators, i.e., Brooklyn Artisans.

Sign: NYC Food Trucks Petition. We love our food trucks; we’ve all seen and heard about them during Sandy’s relief and recovery actions; they are valuable to our city and worthy of our support.

Joy Makon curates Brooklyn Artisan’s Craft & Design coverage and creates the weekend to-do lists.
Send items for listings to brooklynartisan@joymakondesign.com

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