VOLUME 1 - Kilimanjaro Foods

7. Mix fennel green with the lemon melisse and sprinkle that and
the crumbs evenly over the vegetables.
8. Pour reminding oil overall and bake 10 -15 minutes until golden
brown.
Feuerzangenbowle
8 Servings
3 bottles of red wine
1 piece of orange peel
1 piece of lemon peel
5 cloves
1 small sugar hat
1 bottle of golden rum at -
least 108 p,roof
Put orange peel, lemon peel and cloves into a tea filter bag, tie
shut with white yarn. Hang into a copper kettle, pour in wine. Heat
up close to boiling point, but make sure it never gets to boil. Put
the kettle in the middle of your table so all your guests can watch
the ceremony :-). You normally use a "Feuerzange", but as I supect
this might be hard to get outside Europe I guess you can also use a
grid from your barbecue set - especially the ones you normally use
to barbecue herrings in should work pretty well. The point is that you
should be able to put the sugar hat on it (lying on its side) and
place the whole thing safely over the kettle. Once you've got that far,
you're ready for the ceremony. First, dim your lights. Then pour some
rum onto the sugar hat, best using a ladle, and light it (this
is why the rum has to be at least 108 proof). Keep the flames burning
by ladeling more rum on the sugar hat, until the sugar has completely
melted and dripped into the wine. Remove the "Feuerzange" and the
bag with the spices. Serve in heat-proof glasses.