Rice Pudding

November 28, 2017

Serves 8, 1 hours cook time, 3 hours refrigerate  (if serving chilled)

  • 6 cups whole milk
  • 1 C Arborio or medium grain rice
  • ½ C sugar
  • 2 TB butter
  • dash salt
  • 2 tsp vanilla extract (or cook with 1 vanilla bean, scrape inside of bean) If use vanilla extract, add after cooked.
  • Optional: ¼ tsp ground nutmeg
  • 1 cinnamon stick

cover & simmer 1 hour, stir occasionally.

ADDITIONS:

top with ground cinnamon

serve with raspberry coulis (strain seeds)

*** One blanched almond ****  the one who gets almond is next to be married or….

 

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Glögg

December 31, 2015

From Nordstjernan

  • Half cup (4 oz) vodka or whiskey or brandy
  • 5 cinnamon sticks
  • 1 tsp crushed cardamom kernels
  • 1 orange peel
  • Mix vodka & spices in covered jar in refrigerator overnight, filter. Then add to wine and sugar, heat.
  • 1 bottle wine (burgundy/cab sav/merlot)
  • 1 cup sugar
  • vanilla bean (or 1 tsp vanilla extract or vanilla sugar)

VERSION 2.0 another version (change spices – like when making aquavit)

  • 4 oz vodka (or whiskey or cognac)
  • 5 cinnamon sticks
  • 20 cloves
  • 1 piece ginger (peeled)
  • 1 tsp crushed cardamom pods
  • 1 piece orange peel

Mix vodka & spices in covered jar in refrigerator overnight, filter with coffee filter. Then add to wine and  1 C sugar and 1 tsp vanilla sugar, heat.

SERVE WITH

  • blanched almond slivers
  • raisins

Ted’s Glögg

November 20, 2014

Glögg Serves 15

Need large stainless steel pot, steel strainer to flame sugar cubes, small steel pot to warm vodka to flame sugar, medium strainer to filter wine if cheese cloth not used.

Basically equal parts red wine and port, (e.g. 1 750 ml bottle wine and 1 750 ml bottle port and up to 1 bottle 750 ml vodka). Simmer with spices:cinnamon stick, cardamom seeds or pods, cloves, orange peel, vanilla bean, fresh ginger. Caramelize some sugar either flaming cubed sugar with vodka or simmer in a pot to caramelize sugar. Serve with raisins soaked in brandy and slivered blanched almonds.

WINES warm wine and spices in large stainless steel pot for 1 hour. Do not boil.

  • 1 bottle 750 ml red wine (burgundy or merlot or claret)
  • 1 bottle 750 ml ruby port

SPICES – put all (except whole orange) into cheese cloth or strain later using a medium sieve .

  • 1 tsp about 20 Cardamom seeds, crushed with pestle
  • 1 vanilla bean sliced open and scrape seeds
  • 15 whole cloves
  • 1 stick cinnamon
  • 1 inch fresh ginger (grate or slice thin)- optional
  • thin peel of an orange (save some peel to caramelize  with sugar)- stud peeled orange with cloves and put orange into pot of wine

Carmelize Sugar – Two options: use stainless strainer, small stainless pot to warm vodka OR caramelize in saucepan

  •  750 ml vodka
  • ½ LB sugar cubes
  • Option One:   Flame sugar cubes in strainer method: stack some cubes sugar in flat strainer over pot of wine. Pour warmed vodka over sugar, light with BBQ lighter. wait until all blue flames gone, repeat sugar stack, vodka, lighting flame until all sugar carmelized. OR
  • Option Two: Carmelize sugar in in pot with vodka. Warm over med-low, stir until golden syrupy. Simmer 15 min until large bubble form – now you have carmelized sugar, pour into warm wine quickly before sugar gets hard.

Garnish – serve Glögg warm, let guests add almonds & raisins.

  • 1C raisins (cover with vodka or brandy, warm in microwave, store in jar in refrigerator)
  • 1 cup slivered almonds

 

Mormor’s almond cookies

December 14, 2013

Mormor Karin’s “peasant cookies”, like shortbread.

Bake 350°, 10-12 min.

200 g Butter

200 g Sugar

1 ½ T syrup

75 g almond slivers

300g Flour

1 tsp Baking Soda (mix into flour)

  • Beat sugar & butter until fluffy
  • stir in syrup
  • mix in dry ingredients (almonds,flour, baking soda)
  • roll into 8″ long loaves, 2″ wide
  • refrigerate 24 hours (will last for weeks in refrigerator)
  • Cut into thin  1/8th inch slice
  • BAKE 350°  10-12 min

Olsson Swedish Meatballs

January 29, 2013

This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)

Basic recipe ratio 3:1 ground beef:pork.

  • ¾ LB ground beef (can use some veal)
  • ¼ LB ground pork
  • 1/3 C bread crumbs (or slice of old bread)
  • 1 C water or milk (or soda water)
  • 1 TB finely chopped onions, sautéed in 1 TB butter until golden
  • 1 ½ tsp salt
  • ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
  • 1 egg

Mix bread crumbs with water/milk, then mix all ingredients together.

Shape into SMALL balls,  dip into water to keep spoon from sticking.

Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.

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)

Julbord Menu

January 22, 2012

First Course

Cured Salmon
Pickled Herring
Sill Salad
Small boiled potatoes
Deviled eggs topped with caviar or small shrimp

Second Course

Cold cuts: Wesphalian ham, salami, Thuringer
Cheeses: Gouda, Jarlsberg, Brie, Blue, etc
Pate
Dilled Cucumber salad
Pickled beets

Main Course

Meatballs with Lingonberries
Prinskorv (small sausages)
Baked Ham
Potatis Korv
Pork Ribs
Red Cabbage
Jansson’s Frestelse (Temptation)

Dessert

Rice Pudding
Mormor’s Danish Ice Cream
Assorted Swedish Cookies

Condiments to have at all courses

Knäckebrod (hardtack) and other crackers
Orange Limpa, sourdough baguette, pumpernickle, rye breads
Butter
Mustard
Sour Cream
Lingonberries
Small boiled potatoes

Beverages

Pilsner beer
Glögg
Aquavit
Champagne, Scotch Whiskey, Port
Sparkling Water
Coffee, Tea

God Jul!