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Issue 46

The Food Issue

Make a meal to die for
Make wine crate cabinets
Learn to screen print

Drink Glogg

Think your camp days are over? Not if Tereasa Surratt can help it. When she’s not busy as a creative director in Chicago, Surratt spends time at a former summer camp complete with shuffleboard, Adirondack chairs, horseshoes, and a tree swing. And in the winter, it’s chock-full of snow-covered fun.

Sure the temps are below zero, but that’s what down jackets are for. Instead of holing-up indoors, Surratt and her husband, David Hernandez, head for the whitewashed hills of their country getaway in Elkhorn, Wisconsin. An old resort dating back to the 1920s, the property has several cabins and a lodge near the shores of Lake Wandawega. Each year the duo gathers up a gang of friends for their annual Wanda Winter Fest party. “When we bought the place, we were focused on all the summer fun we would have,” Surratt says. “It’s not obvious that winter would be just as amazing, but it is. We spend hours outside in the snow.”

by Keith Mulvihill

Photos by Cameron Sadeghpour

Surratt’s dear friends Christine Busby and husband Mike Brooks (whose family settled in Wisconsin in the mid-1850s) insist on making this old family recipe every year. “We don’t know if the early homesteaders drank gløgg to warm the harsh winters, but we certainly like to,” says Surratt.

In a 2-qt. saucepan combine water, fruits, nuts, orange peel, and spices. Bring to boiling, then turn off heat and cover pan (keep the pan on the burner). Let sit for 1 hour.
In a 4- to 6-qt. stockpot combine port, brandy, and bourbon. Heat over medium-low heat to warm the mixture, about 15 minutes. Do not allow to simmer or boil.
Strain spiced liquid into port mixture, reserving almonds and raisins. When mixture is warmed through, ladle into thermoses or mugs. Add a few raisins and almonds to each mug (which soak up the liquid and add a punchy surprise to each cup).

Use a vegetable peeler to remove the peel from the orange. This helps to avoid getting strips with the bitter white part of the orange peel.