Glogg (Finnish) Glogg, or glögi, is a widely popular winter and Christmas time drink in Finland. Yields 1 serving. 250 ml good quality red grape or blackcurrant juice (or half of both) 3 - 5 cm piece of cinnamon stick 2 - 3 whole cloves 2 allspice berries 5 - 7 whole cardamom seeds 1 very small piece of fresh ginger or pinch of ginger powder 1 - 4 thin strips of fresh orange peel for serving: 5 - 6 almonds 6 - 8 dark raisins With a vegetable peeler, peel a few thin slices of the zest of a thoroughly washed and brushed orange - preferably use organically grown fruit. Scald and peel the almonds. Pour the juice(s) in a small saucepan. Add the cinnamon stick, cloves, cardamom seeds, allspice berries, ginger and the orange peel strips. Bring the mixture just to the boil and turn off the heat. To enhance the flavour, allow the spices steep in the hot juice for a few minutes. Reheat before serving, if necessary. Drop some almonds and raisins in a serving mug or a tea-glass with a spoon in it and strain the hot glogg over. Serve immediately. Sole with lemon cream (Caribbean) 2 Tbsp butter 2 lbs sole fillets, cut to make 4 pieces 3/4 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup flour 3/4 heavy cream grated zest of half a lemon 1 Tbsp lemon juice 2 Tbsp chopped fresh parsley In a large non-stick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan. Add the cream and lemon zest to the pan. Bring to a summer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon of salt, the lemon juice, and parsley. Serve the sauce over the fish. Serves 4. Thanks to Pride News Magazine (pridenews@bellnet.ca) for permission to use. This website: Copyright © 2009 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.