Feuerzangenbowle Recipes

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FEUERZANGENBOWLE



Feuerzangenbowle image

This is an adopted recipe. Here's what the OP had to say: "Due to a book and a movie with the same title this drink has gained notoriety in Germany. My parents used to make it on New Years eve."

Provided by spatchcock

Categories     German

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

2 (3/4 liter) bottles light red wine
2 oranges
1 lemon
250 g sugar cane
3/8 liter rum

Steps:

  • Heat the wine and pour with the juice of the lemon and oranges in a heat resistant pot for bowle.
  • The following steps are performed at the table:.
  • Keep the pot heated over a spirit flame (as used for fondue).
  • Put the sugarcane on the holder that comes with the pot, soak with rum and light, so that the sugar starts burning and dripping into the liquid.
  • Keep adding rum.
  • Serve in glasses.

Nutrition Facts : Calories 551.6, Fat 0.2, Sodium 16.4, Carbohydrate 20.2, Fiber 2.8, Sugar 8.4, Protein 1.2

FEUERZANGENBOWLE (BURNT PUNCH, TRADITIONAL GERMAN BEVERAGE)



Feuerzangenbowle (Burnt Punch, Traditional German Beverage) image

Feuerzangenbowle has a long tradtion in our family. We used this recipe now for years and we don't change it. Feuerzangenbowle will be made every year at least once. Invite good friends, sit around the table with the Feuerzangenbowle on it, talk, laugh and enjoy the company of good friends. Very communicative and festive. When you set the "Feuerzangenbowle" on fire dim the light and enjoy the magic of this very special attraction.

Provided by Thorsten

Categories     Punch Beverage

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 oranges (unwaxed, organic)
2 lemons (unwaxed, organic)
8 1/2 cups red wine (2 litres, see note)
1 stick cinnamon, about 2-3 inches long
5 cloves
1 dash ginger, gounded
1/2 lb sugar loaf
2 cups brown rum (at least 54% alcohol)

Steps:

  • Wash the oranges and lemons thouroughly, pat dry and cut into slices or wedges.
  • In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly, but let not boil.
  • Move pot from heat and place it on a heating surface, stove or flame (which you can place on the table, like the one you use for Fondue). Add ginger.
  • Place the sugar loaf above the red wine mixture (about 1 inch above the surface). You can use a special "fire tongs", which is made for this purpose. You can also a kind of wire netting to place the sugar loaf on.
  • Soak the sugar loaf with rum and light up the alcohol. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up.
  • After the sugar loaf is used up stir gently and serve. If you like you can also use the orange or lemon wedges too.
  • NOTE on red wine: use a dry red wine. It should not be too light.
  • NOTE on equipment: there is a special equipment used in Germany, especially the fire tongs. You can make your own. It is important that the sugar can drop into the wine and that the sugar loaf can not fall down or that the hot (melted) sugar can drop outside the pot.
  • NOTE on how to light the rum: I put the rum into a small scoop and light it "outside" the Feuerzangenbowle and then pour it over the sugar loaf very carefully.
  • SAFETY: be very careful, you are handling with alcohol and fire. Take the necessary precautions.

Nutrition Facts : Calories 378.6, Fat 0.1, Sodium 9.1, Carbohydrate 33.3, Fiber 1.6, Sugar 26.4, Protein 0.7

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