Roasted Pork Spareribs
February 29, 2012
- 5 LBs spareribs, bones cracked (short) or [4 sides of ribs, cut in half]
- 1 1/2 TB kosher salt
- 1/2 tsp white pepper
- 1/4 tsp ginger (or powdered mustard)
- 2 C bouillon (or 1 can consumé & 1 can water)
- 20 prunes, halved
Trim meat, dry, rub with mixed seasonings. Brown in cast iron Dutch oven on both sides.
Add bouillon, heat to simmer. Remove from heat, cover and bake in oven 350° for 1 1/2 hours or until tender. Baste occasionally.
Strain pan juices, remove fat. Serve separately.
Pickled Herring
February 29, 2012
DRESSING
- 1 C white vinegar
- 4 TB water
- 1/2 C sugar
Combine sugar & water in microwave to dissolve, then add vinegar.
- 1 Quart salted herring filets (hard to count filets, since size varies so much). Soak in fresh water overnight.
- 4 TB onion sliced thin
- 6 white peppercorns crushed
- 6 whole allspice, crushed
- 2 Bay leaves
Cut filets on the bias, slide spatula under slices and arrange in glass serving dish. Sprinkle spices on first layer add onion rings and bay leaf. Repeat with more herring and spices. Pour dressing over fish and cover. Refrigerate at least a day.
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.
Belgian Stew
February 5, 2012
Carbonades a la Flamande. Bake 2 hours in covered 6-8qt cast iron casserole, 325°
In large cast iron frying pan, prepare meat. Dredge beef in flour mixture, brown meat in batches using 1/2 C oil. Move browned beef to casserole.
- 4 lbs lean beef cut into 1/2″ cubes
- 1/2 C flour
Brown onions & garlic in frying pan. Move to casserole
- 2 lbs onions either chopped or thin sliced wedge shape.
- 6 garlic cloves minced
Add liquids to frying pan to loosen bits, add to casserole.
- 2 1/2 C consome broth (2 – 10.5 oz cans)
- 3 Tb dark brown sugar
- 1/4 C red vinegar
- 2 tsp fresh thyme
- 2 small bay leaves
- 1 TB salt fresh black pepper
Add beer to casserole ( 3C or 2-12oz Chimay ale). Add 1/2 C chopped parsley.
Swedish Pancakes
February 5, 2012
From Mormor Karin. Use large flat (crepe) pan or cast iron pan with 5-6 small pancakes. Lots of butter on each pan before pour batter on!!! Let butter bubble and turn golden. Pour on batter, thinly, wait until bubbles form before turning. First batch doesn’t turn out as good as rest, so take as a sample!! For the large pancakes, fold into thirds lengthwise on side plate, keep warm. Serve with sugar or lingonberries (or other berries). Sometimes serve with “Thursday” pea soup & Swedish Punch.
Serves 4.
Mix and let sit a bit.
- 1/2 C Bisquick
- 3 Eggs
- 1 1/2 C whole milk (Beat eggs and milk together)
- 1/2 tsp salt
- 1 TB Sugar
2020 Roberth Sundell version (Pläj restaurant, pre covid)
- 2 eggs
- 1/2 C Buttermilk
- 1/4 tsp vanillla
- 1 C AP flour (all purpose)
- 1 tsp sugar
- 1/4 tsp salt
- 3/4 C whole milk
- 1/4 tsp melted unsalted butter
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)
Swedish Cucumber Salad
January 1, 2012
Traditionally served with salmon, meatballs, potatoes, either for special occasions like a Julbord, or in everyday smorgåsbords.
- 3 large English cucumbers (1 1/2 lbs)
- 1 TB salt
- 1/2 cup white vinegar (or rice vinegar)
- 2 TB sugar
- 1/8 tsp white pepper
- 2 TB chopped fresh dill
Directions:
Slice cucumbers using a 1 mm slicing disc on food processor or slicing blade of cheese slicer. Sprinkle salt over slices, press with plate to remove excess moisture (about 1 or 2 hrs). Drain off liquid, pat cucumbers dry. Mix vinegar, sugar, white pepper and pour over cucumbers, sprinkle with chopped dill (you may add more sugar if you want it sweeter). Refrigerate for 2 hours, pour off liquid and serve!
Olsson Recipes 