Novel recipe: Tove Jansson’s fir egg wine


Usually three days before Christmas, my kitchen is filled with chutneys, jams, liqueurs and preserves that have been made in the last few months. I usually put in a row of gingerbread or pepparkakor, stacked in a jar as a gift. There will be piles of ginger and a box of fertile Turkish delight. Christmas has always been my favorite time of the year. But this year, for two months, my kitchen cabinet was empty.
This year, more than any other time, my favorite seasonal books are supporting me, because there is no usual ritual. We see in the “fir tree”, through mu Ming’s eyes, ritual and traditional strange. Usually hibernating families are woken up and told that Christmas is coming. Unaware of what Christmas would be like, deluded by a world of deep snow, mulmins was ready to be ready to appease the vengeful god. Their preparations were madness and anxiety, but they eventually played down the peace, lighting candles and decorating trees.
My favorite Christmas ritual is still behind. Tomorrow, I go back to my foster home and spend a week with my dear family. We’ll put on the tree and I’ll take the time to bake some cookies. On Christmas Eve, we will celebrate Christmas and Christmas pudding. While I was writing, I sat with a glass of eggnog. One is a new holiday ritual for me. In American sitcoms, these things always seem quaint and unattractive. But homemade version completely different: rich game, bo, and soapy, with protein, enjoy the best small, it is between dessert and cocktails, of course it looks perfect for season. I do it every year from now on.

Make 4 small glasses
Ingredients 225 ml
Whole milk
75ml cream
1/4 TSP grated nutmeg
1/2 TSP nutmeg
1/2 TSP cinnamon
2 eggs 1
Spoon white sugar
100ml of bourbon
Raster fresh nutmeg
The small pot
With egg beater
Mixing bowl
A cocktail glass
1. Slowly simmer the milk, cream, nutmeg, nutmeg and cinnamon. Meanwhile, stir the yolks and sugar in the bowl for a few minutes until very pale, and form a thick ribbon when you drop into the bowl.
Pour the milk into the egg yolks, stirring constantly, to prevent them from competing and then add the bourbon. Cover and transfer to the fridge for 24 hours (or up to three days) for flavor development. Don’t forget to hold the egg white – you need them too.
From the concise english-chinese dictionary, when you’re ready to appear, beat the egg whites to the soft peaks. Carefully pour the egg mixture and pour into the glass. Serve immediately with freshly ground nutmeg top.


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