​This sauce can be made ahead and refrigerated until needed.  When ready to serve, heat sauce gently and stir it well to prevent separation.

This recipe came to mind recently when a friend asked me if I remembered drinking gluhwein with her many years ago at Chicago’s annual December Christchild Market.  Indeed, I do remember.  I also remember enjoying salty warm pretzels and bratwurst.  For several years, I made gluhwein at home and drank it out of the souvenir mug in which I first enjoyed its warmth at the frosty outdoor market, the largest in the world outside of Germany.  Then one year, I dropped the mug, breaking it.  Oh well, I can still enjoy the glowing warmth of gluhwein.  Now in 2020, the Year of Covid-19, this wondrous fairytale market that has enchanted adults as well as children has gone virtual, like so many of the things we have perhaps taken for granted.
​
Literally meaning ‘glowing wine,’ this German drink will give you a glow of warmth during the lengthening days leading to the Winter Solstice.  Traditionally served at every outdoor Kriskindlmarkt (Christchild Market) that springs up during Advent in German and Austrian cities and towns, it also hits the spot indoors, especially in front of a roaring or glowing fire.

Food.com
My niece Anya wowed the family one Christmas (at the age of ten!) with this amazing Cheesecake.  Pictured is a later effort of Brian's.

INGREDIENTS
Nutrition

• FOR THE CRUST
• 1 1⁄2 cups chocolate cookie crumbs, purchased
• 4 tablespoons unsalted butter, melted
• FOR THE FILLING
• 3 (8 ounce) packages neufchatel cheese, softened
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs
• 1⁄2 cup low-fat sour cream
• 2 teaspoons vanilla extract
• 6 ounces milk chocolate chips, melted, cooled
• 1 cup canned 100% pumpkin puree
• 1 teaspoon pumpkin pie spice
• 6 ounces semi-sweet chocolate chips, melted, cooled
• FOR THE CHOCOLATE GLAZE
• 3 ounces bittersweet baking chocolate
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup

DIRECTIONS

• Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
• FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
• Press firmly over the bottom of the pan.
• Bake 8-10 minutes until set, then cool on a wire rack.
• Wrap the outside of the pan with heavy-duty foil.
• Reduce oven temperature to 300 degrees F.
• At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
• FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
• Beat in eggs, 1 at a time, just until blended.
• Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
• Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
• Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
• Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
• Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
• Add boiling water, enough to come halfway up the sides of the springform pan.
• Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
• Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
• Remove the foil & cool the cake in the pan on a wire rack.
• Cover & refrigerate at least 4 hours or overnight.
• FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
• Remove from heat, & cool slightly.
• Remove pan sides & place cake on a serving plate.
• Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
• Refrigerate until glaze sets.

Laure and I share grandchildren, Nani and Milo.  This recipe was her contribution to the family cookbook a few years back.  My brother David provided the translation that follows.  Laure lives with her husband Tomi Nikolic in Nantes France.​

Triangle  Feuilleté
 (épinards et feta)
Laure Nikolic
 
Pâte feuilletée
épinards et feta (selon le goût on met + ou – de ces ingrédients)
Sel, poivre
1 œuf
 
Bien mélanger épinards, feta et œuf, le mélange doit être sec. 
Disposer sur la pâte feuilletée en forme de triangle.
 
Pour que la pâte dore il faut la badigeonner avec du jaune d’œuf mélangé avec un tout petit peu d’eau.    Mettre à four chaud 20mn environ.

​Pastry Triangles
Spinach and Feta
Translation by David Whiting
 
Puff Pastry
Spinach and Feta – you add these ingredients according to taste
Salt, Pepper
1 egg
 
Mix spinach, feta and the egg well, the mixture must be dry.  Place on the puff pastry that has been formed into a triangle.   Cover with another piece of pastry.     To make the pastry glisten spread a mixture of egg yolk mixed with a little water
Place in a hot oven for about 20 minutes.