Glogg + Parmesan-Rosemary Crackers = New Year’s Eve in the Making

rosemary and parmigiano crackers, stacked

My stepfather has a few tricks up his sleeve, two of which he breaks out every Christmas: cornbread stuffing and glogg. His stuffing deserves a separate post — it steals the show every year — but I imagine many of you are a little stuffinged out at the moment. Am I right?

Good, let’s focus on the glogg then. The word “glogg,” Scandinavian in origin, derives from a verb meaning “to glow” or “to warm,” which is just what this hot beverage is meant to do — warm you up, get you glowing. Coming from a land where the sun shines seldom in a long winter season, glogg is meant to work immediately, which is exactly what it does. In a sort of two-pronged attack, glogg enters the system: as vapors swirl off the hot liquid up into the nose making their way to the brain, the liquid itself — a mixture of red wine, port and brandy — pours through the blood stream. This is potent stuff. This is bone-warming, rosy-cheek inducing, party-starting stuff. It’s a beautiful thing.

In my family, it’s not Christmas without glogg. And this year, it won’t be New Year’s without glogg either. I need one more round before I start drafting my resolutions. Moreover, I need something to accompany these rosemary-parmesan crackers, my latest pre-dinner fix. I discovered these a few weeks ago when I needed to make something for a potluck hors d’oeuvres party. Never knowing what to bring to these sorts of events, I opened an old classic and soon found myself in a particularly enticing chapter: crackers.

Crackers. Why make homemade, you ask? Well, this isn’t the sort of cracker meant to be topped with cheese or pâté or any sort of party spread. This is both a cheese and a cracker in one entity meant to be enjoyed on its own. Topped with a teensy sprig of rosemary, these crackers, I worried, would be too pretty to eat. But that they were not. With both beer and wine drinkers alike, they were a hit. These salty discs beg to be washed down with a heartwarming libation, and in that sense become their own little party starters themselves. Hmmm, homemade crackers + glogg? This could be dangerous. Happy New Year everyone!

glogg and parmesan rosemary crackers

cracker dough and rosemary

rosemary and parmigiano crackers

glogg ingredients

House and Garden's Drink Guide

“Aunt Betsy’s Favorite” (Glogg)
Source: House and Garden’s Drink Guide
Serves: 6 to 8

Note: My stepfather has adjusted the original recipe over the years so feel free to adjust to your liking as well.

1 bottle dry red wine (use a bottle you like, one you would drink on its own)
2 cups Tawny or Ruby Port (Chip uses Ruby)
1 cup brandy
8 to 16 tsp. sugar*
peel of 2 oranges
13 cloves
4 cinnamon sticks

*Chip adds 16 teaspoons (which is 5 tablespoons + 1 teaspoon) but start with 8 (which is 2 tablespoons + 2 teaspoons) and add more to taste.

Combine all ingredients in a heavy saucepan and heat slowly without allowing the mixture to reach simmering point. Pour into punch glasses.

Parmesan-Rosemary Crackers
Source: Martha Stewart’s Hors D’Oeuvres Handbook, also available online here
Yield = 20 crackers

**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours.
Also: Bake these the day you serve them. They don’t keep well.

3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper (didn’t have, so didn’t use)
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
5 tablespoons sour cream
1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined.

2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.)

3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.

punch glasses


  1. says

    That’s a really excellent-looking mulled wine recipe! SO much booze! I will have to give it a run. As it happens, I have all the ingredients for those crackers too, so I have to try them at some point too!

    • says

      Joe — That makes me so happy! Also, I think congrats to you are in order! So happy for you. Wish I could be there to celebrate lots of things this New Year. Also, just a heads up, (and I should have noted this in the post itself), but the cracker dough should be made the night before… so you have work to do tonight! Kisses to Aubrey for me.

  2. says

    Oh, these crackers look lovely! But I really shouldn’t make them right now, I’m alone and would prefer not to eat the whole batch in one day. I bookmarked this recipe for someday that I have friends over!

  3. says

    Normally I don’t drink but I’ve got a head cold to beat all and I think the glogg would make me very happy! LOL!! The crackers! Oh my they look wonderful! The first thing I noticed on them was the beautiful golden brown color! Saving this recipe for sure!

  4. Samantha says

    Home made crackers-seriously!
    These look so amazing and you have made them look so easy to make, even in my
    kitchen . I can’t wait to try them. Thank you for the beautiful pictures and post!

  5. Tracy Paul says

    Love your blog. I was looking for a recipe for crackers + just by chance found your site. I wish I liked the taste of liquar, but alas no. I have heard of grogg. I will deff. be trying your yummy looking crackers

  6. says

    This’s the first time I come along you blog. I loved all I could see few minutes. You’ve got very very good recipes and photos are just amazing. I’m already sent my email so that I will not miss any of your posts. Greets from Madrid :)

  7. Emily Tate says

    Hi Alexandra! I am hoping to bake these the night before an early-morning long flight as a snack for on the plane. I know you said they don’t keep well – do you think they would work for this purpose? Thanks so much for your advice!

  8. says


    So, I made these today! :)
    I made twice as much as mentioned in the recipe. I don’t own a food processor, so I used a fork. Mine took 35 minutes to be ready and they turned out really good! I even opened a bottle of wine :)

    Thank you, Alexandra!

  9. Chris says

    Hi Alexandra,

    If you had asked me before today if I would ever make my own crackers, I would have said “no way”. But after seeing your golden crackers, and making them myself, now I say “I make amazing crackers!”. They were so simple to make, and I took your advice and popped them in the freezer for a bit to allow for slicing, and they were perfect! Thanks so much for sharing!

    • says

      Chris, I’m so happy to hear this! Aren’t homemade crackers such a treat? You are inspiring me. It has been too long since Ive made a batch of crackers — they’re such a good party trick, too.

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