Page 26 - Buzz Magazine - Issue No 2 Winter 2021 | University of Rochester

W H AT’ S C O O K I N G?

“We make a big pot of hot cider on
my mom’s stove every Thanksgiving
morning—the aroma fills the house.
I started making glögg for when
we celebrate Christmas with my
husband’s family as a nod to their
Scandinavian heritage.”

— NORA RUBEL | Jane and Alan Batkin
Professor in Jewish Studies and chair of the
Department of Religion and Classics

Besides being a noted food, religion, and
culture scholar, Rubel is also an entrepreneur.
She and her husband, Rob Nipe, run Grass Fed
(www.grassfedrochester.com), a kosher
and vegan butcher shop in Rochester, N.Y.

Hot spiced

cider

1 gallon unpasteurized apple cider
1 sliced orange
3 cinnamon sticks, broken in half
6 whole cloves
6 whole allspice berries
4 star anise

BRING TO A BOIL cider,
orange slices, and spices, and
then drop to a very low heat.

LET SIMMER at least
20 minutes or for hours so
your home smells festive.
LADLE into mugs.

FIND MORE ALUMNI HOLIDAY RECIPES
uofr.us/URHolidayRecipes

25 | UNIVERSITY OF ROCHES TER BUZZ MA G AZINE