Recipes Tagged ‘cloves’

glühwein / mulled wine

Wednesday, January 27th, 2010 | 2 Comments

preparation: 10min | cooking: 15min | difficulty:

© 2010 Tony El Batal

serving portion: 7-8 persons


  • 1 cinnamon stick, broken in four

  • 4 cloves

  • 1 lemon peel

  • 1 orange peel

  • 2 spice bags / tea bags

  • 1.5 L bottle dry red wine

  • 100g sugar


  1. Ground the cinnamon stick and cloves with the food processor; Place 2 tsp of this mixture in a spice bag.

  2. Cut the peels of orange and lemon into small pieces; Place them in the second spice bag.

  3. Pour the wine in heavy large saucepan; Add sugar; Add spice bags; Heat it, stirring until sugar dissolves. Reduce heat and simmer 15 minutes to blend flavors.

  4. Remove spice bags, cool, cover and refrigerate overnight.

  5. Warm gently before serving and spoon out into a heatproof glass.

joe’s tips

  1. This recipe can be executed in an electric kettle.

  2. The English translation of glühwein is “glow wine.” The mulled wine got its name because it radiates heat and gives the drinker a glow.

  3. Glühwein effect and flavor keeps people celebrating.


  • Joseph Arayess (My Uncle)

chestnut soup

Friday, January 22nd, 2010 | 4 Comments

preparation: 20min | cooking: 50min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 2 L chicken stock

  • 1 kg chestnuts, peeled

  • 2 medium onions; chopped

  • 4 cloves

  • 1 bay leaf

  • 1/2 cup cream

  • 3/4 teaspoon white sugar

  • salt to taste

  • ground black pepper to taste


  1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

  2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

  3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

  4. To serve with cooked chopped chestnuts.