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!
Bourbon and Chocolate Pecan Pie
January 1, 2012
Let’s start with dessert, why not? And a decadent dessert at that. This is a Tyler Florence recipe from FoodNetwork, “Bourbon and Chocolate Pecan Pie.”
Ingredients bake at 350 (or hotter up to 380), 45 minutes
Pie Pastry (basic but with a twist: add ground pecans) chill 30 minutes
- 1 Cup all purpose flour
- 1/4 C ground pecans
- 1 T sugar
- pinch salt
- 1/2 C (1 stick) unsalted butter, cold, cut into small pieces
- 2 TB ice water (plus more if needed)
Filling
- 1/4 Cup (1/2) stick unsalted butter
- 2 oz unsweetened chocolate
- 3 large eggs
- 1 Cup sugar
- 3/4 Cup Dark corn syrup
- 1/2 tsp vanilla extract
- 3 TB bourbon (Maker’s Mark used)
- 1/4 tsp salt
- 1 1/2 Cups pecan halves/pieces.
Directions
Pastry: Combine dry ingredients: flour,pecans,sugar,salt – then add the butter, mix with hands or pastry blender until mixture is like crumbs. Add ice water, work to bind the dough until it holds together but not too wet or sticky. Squeeze together, if too crumbly add more ice water, 1 TB at atime. Wrap in plastic and refrigerate for 30 minutes.
Roll out dough into 12 ” circle. Lay in a 9″ pan. Press dough into pan so it fits tight, trim excess around rim.Place pie pan on cookie sheet.
Filling: Melt butter & Chocolate in saucepan on med-low, remove from heat and let cool. Beat eggs until frothym then add sugar. Stir in syrup, vanilla, bourbon,salt and then the chocolate/butter mixture.
Arrange pecans on bottom of pie crust, pour egg mixture over. Bake until filling is set and puffed, about 45 minutes (or longer) Test for doneness – stick in thin knife, if pretty clean, it’s done.
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Olsson Recipes 