Sunday, December 03, 2006


So after wandering the Weinachtmarkt all afternoon Saturday, I headed over to some friends for Feuerzangenbowle. At the Christmas market, they sell Gl├╝hwein (hot spiced wine) sometimes with rum or other stuff. For Feuerzangenbowle, red wine with spices (definitely including zimt (cinnamon)) is heated until it is steaming but not boiling. A scoop shaped rack is placed over the pot and a zuckerhat (sugar cone/loaf) is placed on the rack. A bottle of high alcohol content (at least 45%, this was 54%) rum is opened and the sugar is bathed in rum until it is soaked through. The sugar is lit on fire ('fire makes it good!') and the sugar is continually bathed in rum to keep the fire going (by the way, the whole pot was on fire too). The flaming sugar and rum carmelizes and falls into the pot. When the sugar is gone, stir and serve. It's pretty awesome.

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