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.)
Oxbringa Corned Beef
March 27, 2017
2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6
Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.
Use fresh horseradish (not the vinegar pickled horseradish).
Don’t forget to make soda bread!
- 2-3 LB brisket
- 1 carrot
- 1 leek – white part
- 1 onion
- 15 peppercorns
- 2 laurel leaves
- 1 celery stalk
SAUCE
- 8 dl of strained broth from boiled brisket.
- 3 dl ( ~1 cup or 10 0z) whipping cream
- mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
- Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.
Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.
BOILED ROOT VEGETABLES
- Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.
TO SERVE
- Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .
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
Sill maka Matjes Herring
October 2, 2014
- Start with buttered bread,lettuce and sliced yukon gold potato and sliced med-hard boiled egg.
- Add Matjes herring
- Top with chopped chives and crème fraîche on the side. Var så god.
Drink with beer and snaps (aquavit) Skål!
Olsson Recipes 