As part of Mrs J’s favorite pre-Christmas foods and drinks, glögg is another top 10.

You think this top 10 list will end up having more than 10 items? …. maybe. Probably. 

Glögg and Glühwein have many aspects in common, though Mrs J would argue that the best Scando glögg is both stronger and sweeter and should therefore also be savored in much smaller mugs than those huge plastic containers that we buy from our Merkozy friends at the Christmas markets in Strasbourg or Cologne.

In Mrs J’s particular corner of Scandoland, there will be a glöggparty this Friday evening. Eating something with your glögg is a very good idea. Traditional gingerbread cookies should, and will, be available. But Mrs J and Mrs B are also whipping up a few extra savory and sweet bits and bobs.

Mrs J already freestyle-baked these muffin-buns with thyme and a savory potato and red onion filling.

First, preheat the oven (200°C) while making the filling. Peel and cut two potatoes into small cubes.

Fry the potatoes in some olive oil until golden and soft. Chop or slice two onions. Fry them as well in olive oil.

Combine onions with potatoes and add salt and pepper to taste.

Stir together 375g of flour, 22g of baking powder, 3 tsp dried thyme, more black pepper (if you like black pepper, if not, leave it out), 5g of salt and 45g of sugar in a large bowl.

Beat 2 small eggs with a fork in a small separate bowl. Stir in 3 dl of milk and 0.75 dl of olive oil.

Pour all at once into the middle of the flour mixture. Mix quickly and lightly with a fork just until it combines.

The batter should be lumpy, so don’t worry.

Spoon half of the batter into paper muffin cups. Add a spoon of the filling. Add the rest of the batter on top. Some of the filling may show through. Mrs J figures that’s how your guests will know they’re home made.

Bake for 25 minutes, or until golden. Eat them immediately or reheat them in the oven for a few minutes before serving. More glöggparty stuff later this week….