Semla
February 28, 2012
Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: http://www.redstartyeast.com Preheat oven 400°
- 3/4 C milk
- 4 TB butter
- 1/4 C water or milk
- 1 oz yeast or 1 pkt (1/4oz) dry yeast
- 1/4 C sugar (use 1 tsp sugar to mix with yeast packet).
- 1/2 tsp salt
- 1 egg (slightly beaten)
- 1 tsp cardamom (can add more)
- 3 C sifted All- purpose unbleached baking flour
Gradually stir in salt, remaining sugar,egg,cardamom & most flour to yeast & milk mixture. Work dough until smooth and elastic on floured board, add more flour as needed.
- put in greased bowl, cover, let rise 30-40 min.
- cut dough into 12 pieces, roll into balls, place on baking paper on cookie sheet. Cover and let rise 30-40 min.
- brush with lightly beaten egg
- Bake at 400°, 10-15 min. cool on wire rack
FILLING (Make almond mixture or use store bought almond paste.)
- Grate 1 C blanched almonds/ or use almond meal
- whip 1 egg white until stiff, beat in 3 TB sugar.
- Mix egg whites with almonds.
Just before serving cut bun in half or cut off top, make a slight hollow & fill with almond paste. Add whipped cream, replace top. Dust with powdered sugar. Serve in deep bowl with warm milk.
Glazed Corned Beef
February 12, 2012
San Francisco a la Carte. Serves 8-12. Cook time 4 hours.
- 6-10 lbs corned beef brisket, trimmed of fat.
- 12 peppercorns lightly crushed
- 2 bay leaves
- 1 large onion studded with 8 whole cloves
- 2 cloves garlic bruised
Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).
Glazing: preheat oven 300°.
- 3/4 C firmly packed dark brown sugar
- 1 TB dry mustard
- 1 Tb cider vinegar
Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.
VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.
- small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.
Christmas Snow Pea Salad
February 5, 2012
Serves 8, nice red, green, white colors. 1987 Betsy Bowersox.
- 1 1/2 LB fresh snow peas (boil 30 sec, cool in ice water bath to stop cooking)
- 1 can 4 oz sliced water chestnuts
- 1 basket (2C) cherry tomatoes cut in half
- 4-6 green onions, sliced diagonanl
- Fresh shrimp (optional)
Dressing:
- 1/3 C salad oil
- 1/4 C rice wine vinegar
- dash salt & pepper (I use white pepper)
Turkey stuffing
January 26, 2012
- 1 loaf sourdough bread sliced, cubed & dried.
- 1/2 C chpd parsley
- 1 can sliced black olives, save juice
- 1 C pecans/walnuts cut into bite sizes
- 1 C sliced, browned mushrooms
- 1 stalk celery finely chopped
- 1 large onion, chopped and sauteed
- dash garlic, white pepper & salt
- 1 tsp fine herbs
- 1/2 tsp thyme
- 1/2 tsp tarragon
- Madiera or 1/2 C sherry
- moisten with beef broth
Saute bread crumbs in butter, mix all ingredients together. until bread slightly moist. Heat covered in moderate oven.
Herb Butter Turkey
January 26, 2012
Tom Colicchio’s recipe in Bon Appétit/Epicurious. Served Thanksgiving 2011.
Mormor’s gravy base:
- Turkey giblet, liver & neck (cut into 3 pcs)
- 4 C beef broth
- bunch parsley
- 1 tsp bouquet garni
- 1/4 tsp white pepper
- 2 med carrots cut into large pcs
- 2 TB flour
- 3 TB butter
- 2 T Grand Marnier and 1 TB cognac (add liquors last, after cooking)
Brown giblets, etc with 1 TB butter in frying pan, set aside. Use 2 qt sauce pan, melt 2 TB butter until starts to brown, add 2 TB flour, stir constantly. Add 3 C beef broth. Add giblets, then in frying pan, add 1 C beef broth to deglaze bits from frying pan, add to sauce pan. Add all remaining ingredients, barely simmer 2 hrs. Strain through fine sieve. Add liquor to taste. When turkey is done, add gravy base to turkey gravy (see end of recipe).
14-16 LB Turkey, preheat oven 425°, use lowest rack position.
- 1/2 C butter (1 stick, room temperature, divided into pieces)
- 2 tsp minced fresh thyme plus 15 sprigs
- 2 tsp minced fresh tarragon plus 5 large sprigs
- 2 tsp minced fresh rosemary plus 5 sprigs
- 2 tsp minced fresh sage plus 5 sprigs
- 4 TB butter (for inside cavity)
- 4 TB butter to add to pan during roasting (1 Tb at a time)
- 4 C chicken broth
- Salt and pepper
Mix 1/2 C butter and all minced herbs in small bowl. Season with salt & pepper. (Reserve 2 TB herbed butter for gravy) Rinse turkey inside & out, pat dry. Starting at neck end, rub 4 TBs herb butter under skin over breast meat.Place turkey on rack in roasting pan. Sprinkle main cavity generously with S&P. Place 4 TB plain butter and all herb sprigs in cavity. Tuck wing tips under. Tie legs together loosely. Rub herb butter over outside of turkey. Sprinkle with more S&P.
Roasting times for turkey; place turkey in oven.
- Roast 20 min at 425°
- Reduce to 350°, roast 30 min
- Pour 1 C chicken broth over turkey; add 1 TB plain butter to pan
- Roast another 30 min, baste with pan juices; then pour another 1 C broth over turkey and add 1 TB butter to pan. Cover turkey loosely with foil.
- Baste turkey with pan juices and add 1 C broth and 1 TB butter to pan every 45 min (about 1 hr 45 min longer) until thermometer in thickest part of thigh is 175°F.
- Transfer turkey to platter, let stand 30 min (internal temp will rise 5-10 degrees more)
Gravy
- Strain juices from pan, use fat separator and mix into gravy base.
- Melt reserved 2 TB herbed butter in heavy saucepan on medium heat. Add 1/4 C flour (wondra) and whisk constantly until roux is golden brown about 6 min. Gradually add gravy base mixture, increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to med, boil gently to reduce volume. Season with S&P.
Baked Fingerling Potatoes with Bacon & Cream
January 25, 2012
Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°
- 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
- 12 oz red pearl onions
Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.
- 2 Tbs unsalted butter, melted
- 2 Tbs extra virgin olive oil
- 1 tsp salt (Maldon flakes)
- 1/2 tsp pepper
Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.
- 1/4 C Crème fraîche
- 1/4 C heavy cream
- 1/4 C chopped chives
- 4 oz bacon (cooked until crisp, chpd fine)
- 1/4 tsp salt and 1/8 tsp pepper
Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.
Jansson’s Temptation
January 2, 2012
Holidays in our house mean it’s time for Jansson’s Frestelse aka “Jansson’s temptation”. Enjoy! (note, 2 recipes listed here)
svgs 4-6
Preheat oven 350°F
- 7 medium boiling potatoes (ex: Yukon Gold), peeled, cut into 2-inch strips 1/4″ thin. Put into cold water to keep from discoloring.
- 2 onions, thinly sliced, sautéed in 2 TB butter 10 minutes until soft. Do not brown.
- 1 can/flat anchovy-style sprats fillets (herring), drained. Save the juice.
- white pepper to taste.
- 2 TB bread crumbs (preferably Panko).
- 2 TB butter, not melted.
- 1 C heavy cream, whipping cream or half-and-half.
- 5 large potatoes – peel, slice into narrow fries
- 1 med onion – slice thin
- 2 cans Swedish anchovy sil
- 1 C whipped cream
- butter
- 4 TB soy sauce
- bread crumbs
- Saute sliced onion in butter, add soy sauce and remove from heat to cool.
- Put half of sliced potatoes into bottom of buttered baking dish. Add all of onions, anchovies, top with rest of potatoes plus juice from cans of anchovies.
- Top with dabs of butter, add half of cream.
- Bake 350° for 20 minutes then add remainder of cream. Continue baking uncovered until golden brown 20-25 minutes more)
Olsson Recipes 