Braised Red Cabbage
December 27, 2021
From Time/Life series. 325º oven, 2 hours. (Best served next day)
Ingredients
Small 2 lb red cabbage finely cut/shredded
4 TB butter
1 TB salt
1/3 C water
1/3 C red vinegar
1/4 C red currant jelly (or lingon berry)
1 small apple minced
DIRECTIONS
Add butter, salt, sugar,water & vinegar to large stainless steel dutch oven/pot. Bring to a boil on stove.
Add shredded cabbage, cover, bring back to a boil.
Remove covered pot from stove, move to oven, braise 2 hours. ( In the last 10 minutes add jelly and minced apples.)
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
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)
Olsson Recipes 