Diary
Flora Yukhnovich’s Gløgg
An Old Family Recipe
Flora Yukhnovich’s Gløgg ©️ Flora Yukhnovich. Courtesy of the artist and Hauser & Wirth Publishers
Looking ahead to the holidays, Ursula offers a special libation from the kitchen of artist Flora Yukhnovich, one of many personal recipes included in the new publication A Cookbook for Iwan, a project conceived by Manuela Wirth for Iwan Wirth's fiftieth birthday. Yukhnovich’s gløgg, an aromatic mixture of wine, port, akvavit, cardamom, peppercorns, cinnamon, cloves, brown sugar, raisins, orange juice and almonds, is a surefire crowd-pleaser.
– 1 bottle full-bodied wine
– 10 cardamom pods
– 15 peppercorns
– 4 cinnamon sticks
– 25 cloves
– 100 g brown sugar
– zest of 1 orange
– juice of 1 orange
– ½ cup raisins
– ½ cup flaked almonds
– 1 glass port
– 1 glass Danish akvavit
Soak the raisins in the port for one hour.
Place all the spices in a spice bag, and combine with the orange juice, orange zest, sugar and wine in a saucepan. Bring to just below boiling point, then let stand for one hour.
Remove the spice bag, add the raisins, port and almonds.
Heat to serving temperature, then stir in the akvavit.
Enjoy!
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A Cookbook for Iwan is now available from Hauser & Wirth Publishers.
Flora Yukhnovich’s art flows between representation and abstraction, exploring materiality and process as vehicles for meaning. She has attracted critical admiration for paintings in which glimpses of historical styles, from French Rococo to Abstract Expressionism, are spliced with references drawn from contemporary mediums and consumer culture.