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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Aquavit

December 9, 2014

“Mock Aquavit” by Andreas Viestad 2014

Fylgia #119 Norcal scandi.

try playing with spices to get that OP Anderson taste for a Julbord

  • 2 tsp caraway seeds
  • 1 TB coriander seeds
  • 2 tsp dill seeds
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 star anise
  • 1 whole clove
  • 2 tsp cumin seeds (optional)
  • 1 750 ml /liter bottle potato or other good vodka

Open the vodka bottle, add all the remaining ingredients and cover tightly (Note: option  to warm all the spices in a dry frying pan until they begin to release their essence)

Let stand in a cool, dark place for 1 to 2 weeks, gently shake every 2 or 3 days. How long you let it sit depends on how strong you want it, so taste it after 7 days to see if you want to let it go longer. Strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle.  If it becomes too strong, you can dilute it with a little plain Absolut or other vodka. (optional- add dash Marsala wine)

You can add a little orange or lemon rind.  A little goes a long way.

To serve: place your aquavit in the freezer until chilled.

Baked Ham

March 4, 2012

Ham can be served, Easter, Christmas, anytime. This one was a precooked,  spiral cut (Niman Ranch) ham.

  • Warm in oven, tightly wrapped in foil for an hour (350°)
  • Turn up heat to 400°, mix a mustard glaze. Glaze the ham, bake 1/2 hour without foil, at 400°.
  • Either serve on a cutting board or slice and serve on a platter. Decorate around edge of serving bord/platter with parsley & red apples sliced (Julbord).

Mustard Bread crumb glaze: mix egg white, mustard & sugar and brush onto ham. Sprinkle with Bread crumbs.

  • 1 egg white whipped
  • 1 TB mustard powder
  • 2 tsp sugar
  • 1 C bread crumbs (panko)

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.

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!

Holidays in our house mean it’s time for “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.
Directions:
Butter the baking dish, drain and dry potatoes.
Layer bottom of dish with: potatoes, then sautéed onions and anchovy, repeat, end with top layer of potatoes. Sprinkle first layer with some white pepper.
Add cream and anchovy juice.
Top layer: scatter bread crumbs on top and dot with 2 TB butter broken into pieces.
Bake 45 min or until potatoes are soft and the liquid is absorbed. Let cool. Serve warm.
[can do day ahead and reheat]
Ulla Sabelstrom’s 2009
  • 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
  1. Saute sliced onion in butter, add soy sauce and remove from heat to cool.
  2. 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.
  3. Top with dabs of butter, add half of cream.
  4. 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!