Currant Cake

March 28, 2012

Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.

  • 210 g unsalted butter (≤ 1 C)
  • 210 g sugar (1 C)

Beat (cream) sugar and butter until light and fluffy.

  • 3 eggs
  •  200 g flour (1 2/3C)

Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.

  • 200 g flour dusted currants (½ package currants)

Last, fold in the dusted currants.

Pour into floured bundt pan. Cover first 20 min of baking.

(If 325° – 340°, ~ 1 hour) bake until dry.

Cumberland Sauce

March 28, 2012

Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…

  • 1 orange zested and juice squeezed
  • 1 lemon, zested and juice squeezed

Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.

  • 1 tsp sugar
  • 1/3 C ruby port wine or madeira
  • 2 TB red currant jelly
  • 2 tsp cornstarch

Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.

(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)

Johan’s Chocolate Cake

March 28, 2012

From Astrid’s cousin Johan 1980s. Served a bit gooey in the middle. Bake at 400°

15-20 min. Grease and dust with flour a 2 qt spring cake pan.

  • 8 oz semi sweet chocolate (~ 58% chocolate)*** ( I used Scharffen Berger 62% Cacao  – delicious.)
  • 2 sticks (8oz) unsalted butter

Melt butter and chocolate over low heat, let cool.

  • 4 eggs
  • 3/4 C sugar

Whip sugar and eggs until fluffy. Mix chocolate into egg mixture.

  • 1 C Sifted all purpose flour (4 oz/115g)
  • 1 tsp baking powder
  • dash salt

Fold in the flour & baking powder into chocolate mixture. Pour into floured spring pan, Bake 15-20 min.Cake should be only 3/4 baked (still runny/wet in the center). Serve warm with cold whipped cream.


*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

  • 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g or 1 ounce of chocolate in original recipe.
  • 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
  • 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
  • 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.



March 24, 2012

Since Tilapia is a pond fish, get from a good source/country of origin. Recipe from Vestkusten. Serve with mashed potatoes.

Wine mixture (mix in cup or bowl)

  • 1 crushed garlic
  • 1 C dry white wine (or vermouth)
  • 2 TB lime juice
  • 1 tsp lime zest
  • 1 fish boullion cube (or other chicken or fish flavoring)

Prepare fish:

  • 1 1/2 LBs tilapia (or sole) fillets, dredge in flour, salt & white pepper and pinch chili powder. Shake off and cook fish in 2 TB olive oil, med hi heat. Remove fish from skillet.

Pour wine mixture into skillet, simmer over high heat, reduce by half.  Add butter and green onions and stir until butter melted. Pour over Tilapia fillets.

  • 1 TB butter
  • 4 green onions sliced



March 24, 2012

Only need five ingredients: salmon, salt, dill, sugar, pepper

For every LB (480g) salmon fillet with skin(bones removed), mix:

  • 2 TB kosher salt
  • 2 TB  sugar
  • 1 tsp black pepper
  • 20 sprigs dill weed

OR Bobby Flay’s/Food Network version

  • 3-4 LB salmon fillets
  • 1/3 C kosher salt
  • 1/2 C sugar
  • 3 tsp white peppercorns crushed with mortar
  • 20 sprigs/bunch fresh dill

Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.

SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.

Serve with knackabrod or  pumpernickle

Sole Meuniere

March 24, 2012

Inspired by Julia Child, EASY recipe.

  • 1 lemon sliced for garnish
  • 1 LB sole fillets
  • about 1/4 C flour, with white pepper & kosher salt
  • 4-5 TB butter
  • 2 TB drained capers (optional)
  • 3 TB lemon juice
  • 1/4 C minced parsley

Coat fillets in flour. Heat 2 TB in fry pan high heat (reduce to med-hi if butter begins to scorch). Cook 1 1/2 to 2 minutes per side (4 min if whole flounder or sole). Remove from pan when done.

Add 2TB  butter and capers to pan, stir until butter is melted. Add lemon juice, remove from heat, stir in 3 TB parsley. Pour mixture over fillets and serve. (Great with peas & carrots & rice.)


Buffalo Chili

March 23, 2012

From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven.  8-10 servings

  • 3 lbs ground or minced lean or buffalo meat
  • 1 Tb salt

Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).

  • 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
  • 2 large onions chopped
  • 8 cloves garlic chopped
  • 3 jalapenos chopped

Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat,  stirring occasionally without browning about 10 min.

  • 1/3 c (3oz/90 g) mild, powdered red chili
  • 2 TB ground cumin
  • 1 TB dried Mexican oregano
  • 1 TB ground black pepper
  • 1 tsp ground corriander
  • 1/2 tsp red pepper flakes

Add spices to pot, stirring constantly for 2 min.

  • 5 C (40 oz) beef stock
  • 1 can (28 oz) chopped tomatoes with juice
  • cooked meat from frying pan

Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.

  • 2 TB cornmeal
  • 2 cans (15 oz each) black beans, drained & rinsed

Sprinkled  and stir in corn meal, add beans and heat.

TOPPINGS – optional

  • sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)