{"id":428,"date":"2017-12-06T05:00:00","date_gmt":"2017-12-06T03:00:00","guid":{"rendered":"https:\/\/www.marjawickman.com\/mustaovi\/2017\/12\/joulun-paras-glogiresepti-2\/"},"modified":"2020-09-26T14:23:48","modified_gmt":"2020-09-26T11:23:48","slug":"joulun-paras-glogiresepti","status":"publish","type":"post","link":"https:\/\/www.marjawickman.com\/mustaovi\/2017\/12\/joulun-paras-glogiresepti.html","title":{"rendered":"JOULUN PARAS GL\u00d6GIRESEPTI"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/www.marjawickman.com\/mustaovi\/wp-content\/uploads\/2017\/12\/Copyrights_Mustaovi_mulledwine.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1067\" src=\"https:\/\/www.marjawickman.com\/mustaovi\/wp-content\/uploads\/2017\/12\/Copyrights_Mustaovi_mulledwine.jpg\"><\/a><\/div>\n<p>K\u00e4vin tutustumassa <b><i><a href=\"https:\/\/www.eckeroline.fi\/\" target=\"_blank\" rel=\"noopener noreferrer\">Ecker\u00f6 Linen<\/a><\/i><\/b>&nbsp;j\u00e4rjest\u00e4m\u00e4\u00e4n ja Aki Wahlmanin luotsaamaan <a href=\"https:\/\/www.eckeroline.fi\/webapp\/wcs\/stores\/servlet\/Content_10151_10001_-77?page=index.php%3Foption%3Dcom_content%26view%3Darticle%26id%3D935%26lang%3Dfi-FI&amp;smi=128&amp;menuid=262&amp;storeId=10151\" target=\"_blank\" rel=\"noopener noreferrer\"><b><i>Makuja merell\u00e4 ruoka-akatemiaan<\/i><\/b><\/a>. Kaikille risteilymatkustajille avoimen ruoka-akatemian ensimm\u00e4isen luennon syksyll\u00e4 piti <a href=\"https:\/\/www.satokausikalenteri.fi\/\" target=\"_blank\" rel=\"noopener noreferrer\"><b><i>Satokausikalenterista<\/i><\/b><\/a> tuttu Samuli Karjula, joka kertoi kuulijoille satokausiajattelun hy\u00f6dynt\u00e4misest\u00e4 ammattikeitti\u00f6ss\u00e4 ja sen merkityksest\u00e4 suomalaiselle ruokakulttuurille. T\u00e4ll\u00e4 kertaa \u00e4\u00e4ness\u00e4 oli Pipsa Hurmerinta, joka paljasti parhaat ruokavinkkins\u00e4 jouluun sek\u00e4 ammattikeitti\u00f6n salaisuudet jouluvalmisteluja helpottamaan. Pipsa sivusi puheenvuorossaan my\u00f6s t\u00e4m\u00e4n hetken ruokatrendej\u00e4. N\u00e4ist\u00e4 tarkemmin blogissa viel\u00e4 ensi viikolla.<\/p>\n<div><\/div>\n<div>\nYksi hivenen erikoinen trendi on shampanjan ja sipsien yhdist\u00e4minen. Toki sipsit dipataan smetanaan ja kaviaariin, mutta yht\u00e4 kaikki, yhdistelm\u00e4 on mukavan rento. Hivenen v\u00e4hemm\u00e4n glamourin yhdistelm\u00e4st\u00e4 tekee, jos kaviaarin vaihtaa ihan kotimaiseen m\u00e4tiin. Vaikka shampanja miellet\u00e4\u00e4n hyvin elitistiseksi, on hyv\u00e4n shampanjan ja hyv\u00e4n kuohuviinin hintaero yll\u00e4tt\u00e4v\u00e4n pieni tai saattaa jopa monessa tapauksessa k\u00e4\u00e4nty\u00e4 shampanjan eduksi. Esimerkiksi Andr\u00e9 Clouet&#8217;n shampanjatalo tekee laadukasta, hivenen viinim\u00e4ist\u00e4 shampanjaa, jonka pullohinta on eritt\u00e4in alhainen. T\u00e4m\u00e4 johtuu siit\u00e4, ett\u00e4 pullojen hinnoissa ei ole lainkaan markkinointikuluja, sill\u00e4 shampanjoita ei mainosteta lainkaan. Silti Andr\u00e9n shampanjat ovat vuosi toisensa j\u00e4lkeen naapurimaamme Ruotsin suosituimpia.&nbsp;<\/div>\n<div><\/div>\n<div>\n<div>\nJos ei jostain syyst\u00e4 innostu sipsi ja shampanja -yhdistelm\u00e4st\u00e4, voi 100-vuotiaan Suomen kunniaksi keitell\u00e4 my\u00f6s Pipsan rakkaimman gl\u00f6giresepin, josta innostuu varmasti. Gl\u00f6gin salaisuus piilee viidess\u00e4 mustapippurissa, jotka tuovat hivenen sangriamaiseen gl\u00f6giin mukavan vivahteen. T\u00e4ss\u00e4 siis joulun paras gl\u00f6giresepti a&#8217; la Pipsa Hurmerinta olkaat hyv\u00e4t:<\/div>\n<div><\/div>\n<div>\n<b><i>Joulun paras gl\u00f6gi<\/i><\/b><\/div>\n<div><\/div>\n<div>\n<i>2,5 dl sokeria<\/i><\/div>\n<div>\n<i>2,5 dl vett\u00e4<\/i><\/div>\n<div>\n<i>1-2 pulloa punaviini\u00e4 (viinin m\u00e4\u00e4r\u00e4 riippuu siit\u00e4, kuinka makeasta gl\u00f6gist\u00e4 pid\u00e4t)<\/i><\/div>\n<div>\n<i>1-2 t\u00e4htianista<\/i><\/div>\n<div>\n<i>2 kanelitankoa<\/i><\/div>\n<div>\n<i>2 kokonaista kardemummaa<\/i><\/div>\n<div>\n<i>2 neilikkaa<\/i><\/div>\n<div>\n<i>5 kokonaista mustapippuria<\/i><\/div>\n<div>\n<i>sitruuna ja appelsiini viipaleita<\/i><\/div>\n<div>\n<i><br \/>\n<\/i><\/div>\n<div>\n<i>1. Keit\u00e4 vesi ja sokeri siirapiksi kasarissa.<\/i><\/div>\n<div>\n<i><br \/>\n<\/i><\/div>\n<div>\n<i>2. Lis\u00e4\u00e4 kasariin pullollinen tai kaksi halpaa punaviini\u00e4 sek\u00e4 mausteet.<\/i><\/div>\n<div>\n<i><br \/>\n<\/i><\/div>\n<div>\n<i>3. Anna l\u00e4mmet\u00e4 (\u00e4l\u00e4 kiehuta).<\/i><\/div>\n<div>\n<i><br \/>\n<\/i><\/div>\n<div>\n<i>4. Lis\u00e4\u00e4 lopuksi sitruunan ja appelsiini viipaleita.<\/i><br \/>\n<i><br \/>\n<\/i><br \/>\n<i><br \/>\n<\/i><br \/>\n<i>Tools-kasari |<b><a href=\"https:\/\/store.iittala.fi\/home\" target=\"_blank\" rel=\"noopener noreferrer\"> Iittala*<\/a><\/b><\/i><br \/>\n<i>*merkitty tuote saatu osana vuosiyhteisty\u00f6t\u00e4<\/i><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>K\u00e4vin tutustumassa Ecker\u00f6 Linen&nbsp;j\u00e4rjest\u00e4m\u00e4\u00e4n ja Aki Wahlmanin luotsaamaan Makuja merell\u00e4 ruoka-akatemiaan. Kaikille risteilymatkustajille avoimen ruoka-akatemian ensimm\u00e4isen luennon syksyll\u00e4 piti Satokausikalenterista tuttu Samuli Karjula, joka kertoi kuulijoille satokausiajattelun hy\u00f6dynt\u00e4misest\u00e4 ammattikeitti\u00f6ss\u00e4 ja sen merkityksest\u00e4 suomalaiselle ruokakulttuurille. T\u00e4ll\u00e4&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[86],"class_list":["post-428","post","type-post","status-publish","format-standard","hentry","category-ruoka","tag-joulu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>JOULUN PARAS GL\u00d6GIRESEPTI : MUSTAOVI - Vuoden 2016 ja 2017 sisustusblogi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.marjawickman.com\/mustaovi\/2017\/12\/joulun-paras-glogiresepti.html\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"JOULUN PARAS GL\u00d6GIRESEPTI : MUSTAOVI - Vuoden 2016 ja 2017 sisustusblogi\" \/>\n<meta property=\"og:description\" content=\"K\u00e4vin tutustumassa Ecker\u00f6 Linen&nbsp;j\u00e4rjest\u00e4m\u00e4\u00e4n ja Aki Wahlmanin luotsaamaan Makuja merell\u00e4 ruoka-akatemiaan. Kaikille risteilymatkustajille avoimen ruoka-akatemian ensimm\u00e4isen luennon syksyll\u00e4 piti Satokausikalenterista tuttu Samuli Karjula, joka kertoi kuulijoille satokausiajattelun hy\u00f6dynt\u00e4misest\u00e4 ammattikeitti\u00f6ss\u00e4 ja sen merkityksest\u00e4 suomalaiselle ruokakulttuurille. 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