Bumbleberry Pie
Fruit pies are American comfort food. Summertime is when the abundance of berries and fruits call for the pie baker to get busy! With the rainbow of fruits and berries before us there is no lack of combinations to try.
If you opt to skip baking a pie only because the crust is a challenge, here is a simple recipe for a “press-in" pastry shell. It hardly takes more time and effort than pressing a commercial refrigerated pastry shell into a pie pan. What's lost in flakiness is gained in flavor (not to mention the comfort of knowing what's IN the crust itself!)
When you bake this type of crust, it doesn't shrink or change shape when you need a pre-baked pie shell. For a double-crust pie, I just press half the crumbs into the pie pan, and pour in the filling and top the filling with the remainder of the crumbly mixture.
A while ago I received a request for "Bunbleberry Pie". I had never heard of such a thing, but after some research discovered that this is a category of pie which mixes fruits and different kinds of berries. I've tested the recipe with a variety of fruit and berry combinations, including blueberries, blackberries and strawberries, with or without rhubarb, with or without apples all with delicious results. Just be sure to have a total of 5 cups of fruit.
The idea of bumbleberries fascinated our grandkids so much that they asked for bumbleberries and cream for breakfast almost every morning. We just combined different berries in a bowl and they were perfectly satisfied! Now I’m thinking – maybe a bumbleberry coffeecake or a bumbleberry cheesecake would be fun. But, here’s the pie for starters.
BUMBLEBERRY PIE
Pastry for a double crust pie, either your own recipe or Press-In-Pastry (recipe follows)
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 small cooking apples, peeled, cored and diced
1 cup raspberries
1 cup blackberries or blueberries
1 cup rhubarb, cut into 1 inch lengths
Water and about 1 tablespoon additional sugar for top of the pie
Preheat the oven to 425*F. Roll or press pastry into a 9 inch pie plate. Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with top pastry (either crumb pastry as described in the Press-In Pastry recipe, or with your own rolled-out pastry). Seal the edges. If you use a rolled-out top crust, slash vents onto the top crust, if using crumb pastry, this is not necessary. Bake for 45 minutes, or until browned and filling bubbles. Makes one 9-inch pie, about 8 servings.
MIXED BERRY PIE
1 recipe Press-in Pastry
2 cups fresh blackberries
2 cups blueberries
1/2 cup fresh gooseberries or raspberries
1/8 teaspoon almond extract
1/4 cup sugar
3 tablespoons cornstarch
Preheat the oven to 425*F. Prepare the filling and press half of the crumbly pastry evenly into a 9-inch pie pan. Combine the berries, almond extract sugar and cornstarch in a large bowl; toss to mix well. Turn into the unbaked crust. Sprinkle with the remaining pastry crumbles, or press the remaining crumbs together to make a dough. Turn out onto a lightly floured board and using a cookie cutter, cut into leaf, flower or other shapes and arrang on top of the fruit filling. Bake for 40 to 45 minutes or until the filling in the center is bubbly and the crust is golden brown. Cool until barely warm or to room temperature before serving.
PRESS-IN PASTRY
2 cups unsifted all-purpose flour
1 tablespoon sugar
3/4 cup (1-1/2 sticks) butter, or 3/4 cup vegetable oil
1 whole egg
Mix flour and sugar together. Cut in the butter (you can do this in the food processor) until the mixture resembles coarse breadcrumbs. Stir in the egg until well blended. Press half of the mixture into the bottom and sides of a 9-inch pie pan, pushing it firmly to make an even layer. For a pre-baked pastry shell, preheat the oven to 300*F. Bake for 25 to 30 minutes or until the pastry is lightly browned. Cool completely before filling.
For a double-crusted, filled pie, pour filling into the unbaked crust. Sprinkle the second half of the pastry mixture over the top. Bake as directed for a double crust pie.
Thursday, July 23, 2009
Bumbleberry Pie
Bumbleberry Pie
Fruit pies are American comfort food. Summertime is when the abundance of berries and fruits call for the pie baker to get busy! With the rainbow of fruits and berries before us there is no lack of combinations to try.
If you opt to skip baking a pie only because the crust is a challenge, here is a simple recipe for a “press-in" pastry shell. It hardly takes more time and effort than pressing a commercial refrigerated pastry shell into a pie pan. What's lost in flakiness is gained in flavor (not to mention the comfort of knowing what's IN the crust itself!)
When you bake this type of crust, it doesn't shrink or change shape when you need a pre-baked pie shell. For a double-crust pie, I just press half the crumbs into the pie pan, and pour in the filling and top the filling with the remainder of the crumbly mixture.
A while ago I received a request for "Bunbleberry Pie". I had never heard of such a thing, but after some research discovered that this is a category of pie which mixes fruits and different kinds of berries. I've tested the recipe with a variety of fruit and berry combinations, including blueberries, blackberries and strawberries, with or without rhubarb, with or without apples all with delicious results. Just be sure to have a total of 5 cups of fruit.
The idea of bumbleberries fascinated our grandkids so much that they asked for bumbleberries and cream for breakfast almost every morning. We just combined different berries in a bowl and they were perfectly satisfied! Now I’m thinking – maybe a bumbleberry coffeecake or a bumbleberry cheesecake would be fun. But, here’s the pie for starters.
BUMBLEBERRY PIE
Pastry for a double crust pie, either your own recipe or Press-In-Pastry (recipe follows)
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 small cooking apples, peeled, cored and diced
1 cup raspberries
1 cup blackberries or blueberries
1 cup rhubarb, cut into 1 inch lengths
Water and about 1 tablespoon additional sugar for top of the pie
Preheat the oven to 425*F. Roll or press pastry into a 9 inch pie plate. Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with top pastry (either crumb pastry as described in the Press-In Pastry recipe, or with your own rolled-out pastry). Seal the edges. If you use a rolled-out top crust, slash vents onto the top crust, if using crumb pastry, this is not necessary. Bake for 45 minutes, or until browned and filling bubbles. Makes one 9-inch pie, about 8 servings.
MIXED BERRY PIE
1 recipe Press-in Pastry
2 cups fresh blackberries
2 cups blueberries
1/2 cup fresh gooseberries or raspberries
1/8 teaspoon almond extract
1/4 cup sugar
3 tablespoons cornstarch
Preheat the oven to 425*F. Prepare the filling and press half of the crumbly pastry evenly into a 9-inch pie pan. Combine the berries, almond extract sugar and cornstarch in a large bowl; toss to mix well. Turn into the unbaked crust. Sprinkle with the remaining pastry crumbles, or press the remaining crumbs together to make a dough. Turn out onto a lightly floured board and using a cookie cutter, cut into leaf, flower or other shapes and arrang on top of the fruit filling. Bake for 40 to 45 minutes or until the filling in the center is bubbly and the crust is golden brown. Cool until barely warm or to room temperature before serving.
PRESS-IN PASTRY
2 cups unsifted all-purpose flour
1 tablespoon sugar
3/4 cup (1-1/2 sticks) butter, or 3/4 cup vegetable oil
1 whole egg
Mix flour and sugar together. Cut in the butter (you can do this in the food processor) until the mixture resembles coarse breadcrumbs. Stir in the egg until well blended. Press half of the mixture into the bottom and sides of a 9-inch pie pan, pushing it firmly to make an even layer. For a pre-baked pastry shell, preheat the oven to 300*F. Bake for 25 to 30 minutes or until the pastry is lightly browned. Cool completely before filling.
For a double-crusted, filled pie, pour filling into the unbaked crust. Sprinkle the second half of the pastry mixture over the top. Bake as directed for a double crust pie.
Fruit pies are American comfort food. Summertime is when the abundance of berries and fruits call for the pie baker to get busy! With the rainbow of fruits and berries before us there is no lack of combinations to try.
If you opt to skip baking a pie only because the crust is a challenge, here is a simple recipe for a “press-in" pastry shell. It hardly takes more time and effort than pressing a commercial refrigerated pastry shell into a pie pan. What's lost in flakiness is gained in flavor (not to mention the comfort of knowing what's IN the crust itself!)
When you bake this type of crust, it doesn't shrink or change shape when you need a pre-baked pie shell. For a double-crust pie, I just press half the crumbs into the pie pan, and pour in the filling and top the filling with the remainder of the crumbly mixture.
A while ago I received a request for "Bunbleberry Pie". I had never heard of such a thing, but after some research discovered that this is a category of pie which mixes fruits and different kinds of berries. I've tested the recipe with a variety of fruit and berry combinations, including blueberries, blackberries and strawberries, with or without rhubarb, with or without apples all with delicious results. Just be sure to have a total of 5 cups of fruit.
The idea of bumbleberries fascinated our grandkids so much that they asked for bumbleberries and cream for breakfast almost every morning. We just combined different berries in a bowl and they were perfectly satisfied! Now I’m thinking – maybe a bumbleberry coffeecake or a bumbleberry cheesecake would be fun. But, here’s the pie for starters.
BUMBLEBERRY PIE
Pastry for a double crust pie, either your own recipe or Press-In-Pastry (recipe follows)
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 small cooking apples, peeled, cored and diced
1 cup raspberries
1 cup blackberries or blueberries
1 cup rhubarb, cut into 1 inch lengths
Water and about 1 tablespoon additional sugar for top of the pie
Preheat the oven to 425*F. Roll or press pastry into a 9 inch pie plate. Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with top pastry (either crumb pastry as described in the Press-In Pastry recipe, or with your own rolled-out pastry). Seal the edges. If you use a rolled-out top crust, slash vents onto the top crust, if using crumb pastry, this is not necessary. Bake for 45 minutes, or until browned and filling bubbles. Makes one 9-inch pie, about 8 servings.
MIXED BERRY PIE
1 recipe Press-in Pastry
2 cups fresh blackberries
2 cups blueberries
1/2 cup fresh gooseberries or raspberries
1/8 teaspoon almond extract
1/4 cup sugar
3 tablespoons cornstarch
Preheat the oven to 425*F. Prepare the filling and press half of the crumbly pastry evenly into a 9-inch pie pan. Combine the berries, almond extract sugar and cornstarch in a large bowl; toss to mix well. Turn into the unbaked crust. Sprinkle with the remaining pastry crumbles, or press the remaining crumbs together to make a dough. Turn out onto a lightly floured board and using a cookie cutter, cut into leaf, flower or other shapes and arrang on top of the fruit filling. Bake for 40 to 45 minutes or until the filling in the center is bubbly and the crust is golden brown. Cool until barely warm or to room temperature before serving.
PRESS-IN PASTRY
2 cups unsifted all-purpose flour
1 tablespoon sugar
3/4 cup (1-1/2 sticks) butter, or 3/4 cup vegetable oil
1 whole egg
Mix flour and sugar together. Cut in the butter (you can do this in the food processor) until the mixture resembles coarse breadcrumbs. Stir in the egg until well blended. Press half of the mixture into the bottom and sides of a 9-inch pie pan, pushing it firmly to make an even layer. For a pre-baked pastry shell, preheat the oven to 300*F. Bake for 25 to 30 minutes or until the pastry is lightly browned. Cool completely before filling.
For a double-crusted, filled pie, pour filling into the unbaked crust. Sprinkle the second half of the pastry mixture over the top. Bake as directed for a double crust pie.
It's the Year of the Casserole
The Year of the Casserole
Yes, it is! True, the glamour factor isn’t there, but I have read this headline more than once this year: “Casseroles make a comeback as easy, quick meals for the cash-strapped.” At least in our neck of the woods, exotic ingredients like truffles, fois gras, chestnut jam, wakami and the like, much as we’d like to use them, just don’t fit into the budget. It's almost a year now since my casserole cookbook's pub date, and I've had wonderful response to it.
Published by Chronicle, The Best Casserole Cookbook Ever includes 500 comfort-worthy recipes, and each one is made with ingredients you can find in Duluth. In fact, I have tried to go beyond that. The first chapter “Basics” includes recipes for sauces that can take the place of the “cream of – “ series. Of course, I have to acknowledge that cream soup manufacturers and their creative recipe development departments should be honored for bringing casseroles to the forefront of family acceptance and they did that shortly after WWII.
If you are curious about what the original cream of mushroom soup tastes like, start by making your own beef broth (page 26). It’s not as tough as you think, as you simply simmer beef bones (they can be leftovers from a pot roast), with onion, carrots, and celery, and add salt, pepper, garlic, if you like, and herbs. Then go ahead and make the Basic Mushroom Sauce (page 22), which is what you’d use in place of the cream of mushroom soup in any favorite casserole. But, thin it with a little more of the broth and then enjoy the best tasting mushroom soup ever.
Even though we think of casseroles as wintertime comfort food, there are plenty of ideas for summer, too. June, July and August are the times when we are likely to have overnight guests, and to think of how to serve good and simple breakfasts can be a challenge. So, I thought “How about breakfast casseroles?” The beauty of breakfast casseroles is that they can be assembled the night before and popped into the oven in the morning. Here are two from my book that feature fresh blueberries that come into the market about now (or that we will soon be picking in the wild.)
Fresh Blueberry-stuffed French Toast Casserole
Assemble this simple casserole 12 to 24 hours ahead, or just before baking. For other flavors check the variations below.
Serves 4
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.
2. Top with the remaining bread cubes.
3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
Blueberry Maple French Toast
You definitely need to use fresh blueberries with this one! I made it with frozen blueberries and in baking, the blueberry juice turned the French bread and custard a sickly shade of purple.
Serves 8
1 large (1 pound) loaf of French bread, crust removed
1 package (8 ounce) cream cheese
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/3 cup maple syrup
1. Cut bread into 1-inch cubes and spread half in a 9 by 13-inch baking dish. Cut the cream cheese into cubes and sprinkle over the bread. Sprinkle blueberries over evenly and top with second half of bread cubes.
2. Mix the eggs, milk and maple syrup and pour over the bread mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3. Preheat oven to 350 degrees F. Bake for 30 minutes covered, then uncover and bake 30 minutes longer until set. Slice and serve warm with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
1cup blueberries
1. Combine sugar, water, cornstarch and butter in a 2-quart saucepan. Place over medium heat and boil 3 minutes, stirring constantly.
2. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries burst.
Yes, it is! True, the glamour factor isn’t there, but I have read this headline more than once this year: “Casseroles make a comeback as easy, quick meals for the cash-strapped.” At least in our neck of the woods, exotic ingredients like truffles, fois gras, chestnut jam, wakami and the like, much as we’d like to use them, just don’t fit into the budget. It's almost a year now since my casserole cookbook's pub date, and I've had wonderful response to it.
Published by Chronicle, The Best Casserole Cookbook Ever includes 500 comfort-worthy recipes, and each one is made with ingredients you can find in Duluth. In fact, I have tried to go beyond that. The first chapter “Basics” includes recipes for sauces that can take the place of the “cream of – “ series. Of course, I have to acknowledge that cream soup manufacturers and their creative recipe development departments should be honored for bringing casseroles to the forefront of family acceptance and they did that shortly after WWII.
If you are curious about what the original cream of mushroom soup tastes like, start by making your own beef broth (page 26). It’s not as tough as you think, as you simply simmer beef bones (they can be leftovers from a pot roast), with onion, carrots, and celery, and add salt, pepper, garlic, if you like, and herbs. Then go ahead and make the Basic Mushroom Sauce (page 22), which is what you’d use in place of the cream of mushroom soup in any favorite casserole. But, thin it with a little more of the broth and then enjoy the best tasting mushroom soup ever.
Even though we think of casseroles as wintertime comfort food, there are plenty of ideas for summer, too. June, July and August are the times when we are likely to have overnight guests, and to think of how to serve good and simple breakfasts can be a challenge. So, I thought “How about breakfast casseroles?” The beauty of breakfast casseroles is that they can be assembled the night before and popped into the oven in the morning. Here are two from my book that feature fresh blueberries that come into the market about now (or that we will soon be picking in the wild.)
Fresh Blueberry-stuffed French Toast Casserole
Assemble this simple casserole 12 to 24 hours ahead, or just before baking. For other flavors check the variations below.
Serves 4
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.
2. Top with the remaining bread cubes.
3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
Blueberry Maple French Toast
You definitely need to use fresh blueberries with this one! I made it with frozen blueberries and in baking, the blueberry juice turned the French bread and custard a sickly shade of purple.
Serves 8
1 large (1 pound) loaf of French bread, crust removed
1 package (8 ounce) cream cheese
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/3 cup maple syrup
1. Cut bread into 1-inch cubes and spread half in a 9 by 13-inch baking dish. Cut the cream cheese into cubes and sprinkle over the bread. Sprinkle blueberries over evenly and top with second half of bread cubes.
2. Mix the eggs, milk and maple syrup and pour over the bread mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3. Preheat oven to 350 degrees F. Bake for 30 minutes covered, then uncover and bake 30 minutes longer until set. Slice and serve warm with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
1cup blueberries
1. Combine sugar, water, cornstarch and butter in a 2-quart saucepan. Place over medium heat and boil 3 minutes, stirring constantly.
2. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries burst.
It's the Year of the Casserole
The Year of the Casserole
Yes, it is! True, the glamour factor isn’t there, but I have read this headline more than once this year: “Casseroles make a comeback as easy, quick meals for the cash-strapped.” At least in our neck of the woods, exotic ingredients like truffles, fois gras, chestnut jam, wakami and the like, much as we’d like to use them, just don’t fit into the budget. It's almost a year now since my casserole cookbook's pub date, and I've had wonderful response to it.
Published by Chronicle, The Best Casserole Cookbook Ever includes 500 comfort-worthy recipes, and each one is made with ingredients you can find in Duluth. In fact, I have tried to go beyond that. The first chapter “Basics” includes recipes for sauces that can take the place of the “cream of – “ series. Of course, I have to acknowledge that cream soup manufacturers and their creative recipe development departments should be honored for bringing casseroles to the forefront of family acceptance and they did that shortly after WWII.
If you are curious about what the original cream of mushroom soup tastes like, start by making your own beef broth (page 26). It’s not as tough as you think, as you simply simmer beef bones (they can be leftovers from a pot roast), with onion, carrots, and celery, and add salt, pepper, garlic, if you like, and herbs. Then go ahead and make the Basic Mushroom Sauce (page 22), which is what you’d use in place of the cream of mushroom soup in any favorite casserole. But, thin it with a little more of the broth and then enjoy the best tasting mushroom soup ever.
Even though we think of casseroles as wintertime comfort food, there are plenty of ideas for summer, too. June, July and August are the times when we are likely to have overnight guests, and to think of how to serve good and simple breakfasts can be a challenge. So, I thought “How about breakfast casseroles?” The beauty of breakfast casseroles is that they can be assembled the night before and popped into the oven in the morning. Here are two from my book that feature fresh blueberries that come into the market about now (or that we will soon be picking in the wild.)
Fresh Blueberry-stuffed French Toast Casserole
Assemble this simple casserole 12 to 24 hours ahead, or just before baking. For other flavors check the variations below.
Serves 4
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.
2. Top with the remaining bread cubes.
3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
Blueberry Maple French Toast
You definitely need to use fresh blueberries with this one! I made it with frozen blueberries and in baking, the blueberry juice turned the French bread and custard a sickly shade of purple.
Serves 8
1 large (1 pound) loaf of French bread, crust removed
1 package (8 ounce) cream cheese
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/3 cup maple syrup
1. Cut bread into 1-inch cubes and spread half in a 9 by 13-inch baking dish. Cut the cream cheese into cubes and sprinkle over the bread. Sprinkle blueberries over evenly and top with second half of bread cubes.
2. Mix the eggs, milk and maple syrup and pour over the bread mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3. Preheat oven to 350 degrees F. Bake for 30 minutes covered, then uncover and bake 30 minutes longer until set. Slice and serve warm with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
1cup blueberries
1. Combine sugar, water, cornstarch and butter in a 2-quart saucepan. Place over medium heat and boil 3 minutes, stirring constantly.
2. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries burst.
Yes, it is! True, the glamour factor isn’t there, but I have read this headline more than once this year: “Casseroles make a comeback as easy, quick meals for the cash-strapped.” At least in our neck of the woods, exotic ingredients like truffles, fois gras, chestnut jam, wakami and the like, much as we’d like to use them, just don’t fit into the budget. It's almost a year now since my casserole cookbook's pub date, and I've had wonderful response to it.
Published by Chronicle, The Best Casserole Cookbook Ever includes 500 comfort-worthy recipes, and each one is made with ingredients you can find in Duluth. In fact, I have tried to go beyond that. The first chapter “Basics” includes recipes for sauces that can take the place of the “cream of – “ series. Of course, I have to acknowledge that cream soup manufacturers and their creative recipe development departments should be honored for bringing casseroles to the forefront of family acceptance and they did that shortly after WWII.
If you are curious about what the original cream of mushroom soup tastes like, start by making your own beef broth (page 26). It’s not as tough as you think, as you simply simmer beef bones (they can be leftovers from a pot roast), with onion, carrots, and celery, and add salt, pepper, garlic, if you like, and herbs. Then go ahead and make the Basic Mushroom Sauce (page 22), which is what you’d use in place of the cream of mushroom soup in any favorite casserole. But, thin it with a little more of the broth and then enjoy the best tasting mushroom soup ever.
Even though we think of casseroles as wintertime comfort food, there are plenty of ideas for summer, too. June, July and August are the times when we are likely to have overnight guests, and to think of how to serve good and simple breakfasts can be a challenge. So, I thought “How about breakfast casseroles?” The beauty of breakfast casseroles is that they can be assembled the night before and popped into the oven in the morning. Here are two from my book that feature fresh blueberries that come into the market about now (or that we will soon be picking in the wild.)
Fresh Blueberry-stuffed French Toast Casserole
Assemble this simple casserole 12 to 24 hours ahead, or just before baking. For other flavors check the variations below.
Serves 4
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.
2. Top with the remaining bread cubes.
3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
Blueberry Maple French Toast
You definitely need to use fresh blueberries with this one! I made it with frozen blueberries and in baking, the blueberry juice turned the French bread and custard a sickly shade of purple.
Serves 8
1 large (1 pound) loaf of French bread, crust removed
1 package (8 ounce) cream cheese
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/3 cup maple syrup
1. Cut bread into 1-inch cubes and spread half in a 9 by 13-inch baking dish. Cut the cream cheese into cubes and sprinkle over the bread. Sprinkle blueberries over evenly and top with second half of bread cubes.
2. Mix the eggs, milk and maple syrup and pour over the bread mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3. Preheat oven to 350 degrees F. Bake for 30 minutes covered, then uncover and bake 30 minutes longer until set. Slice and serve warm with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
1cup blueberries
1. Combine sugar, water, cornstarch and butter in a 2-quart saucepan. Place over medium heat and boil 3 minutes, stirring constantly.
2. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries burst.
Tuesday, July 7, 2009
The Best Lefse Recipe Ever
This recipe makes a large amount of lefse - about 100 rounds. If you like you can easily cut the recipe in half or even in quarters. Just a couple of things I would like to emphasize. 1) That you refrigerate the mashed potato mixture UNCOVERED overnight or at least 8 hours until it is really cold. 2)That you do NOT add flour until just before you're ready to start rolling out the lefse. If it stands too long, either at room temperature or in the fridge, it will water down and you'll have a mess on your hands. However, this makes delicious lefse.
Oh, I know - many people have their own favorite recipe, but this one works!
I will be teaching lefse lessons at First Lutheran Church in Duluth, Minnesota in November. This is to be able to make enough lefse to serve some 1200 guests at our annual Lutefisk, Salmon and Meatball dinner, which is always held on the first Wednesday in December (Hours go from noon to seven P.M. - we're not really sure of the price, yet, for his year as it depends on the costs incurred.)
Ingredients:
10 pounds Russet/Burbank or Russet potatoes (very important that they are Russets!)
1 pound butter (not margarine)
1 pint (2 cups) whipping cream
1 and 1/2 tablespoons salt
3 tablespoons sugar
Flour (added later)
Utensils you will need:
Lefse grill
Lefse sticks
Rolling pin and sock
Pastry cloth covered board
Potato ricer
Potato masher
Ice Cream Scoop that measures about 1/3 cup
Large piece of plastic, like a garbage bag split open
Terry Towels
Ziplock bags for storing the finished product
Peel, boil (just until done, don’t let the potatoes get mushy), drain, rice, and mash the potatoes.
Mash in the butter, whipping cream, salt and sugar until no lumps remain. Turn into a large bowl, smooth the top and cool, UNCOVERED, in the refrigerator overnight.
Next day, preheat the grill to 480 to 500*F. (You don't grease it, it must be dry.)
Place a large plastic bag on the counter and lay a terry towel on top – you will stack the cooked lefse on one end and fold the towel and plastic over. The towel absorbs moisture, the plastic keeps it just moist enough.
Rub the rolling surface with flour. Rub flour into the sock-covered rolling pin.
Cut cold mashed potato mixture into quarters. Remove one quarter into a bowl and put the rest back into the fridge.
Working with one quarter at a time, mix in 1-1/2 cups all-purpose flour.
Using your hands, mix the flour into the potato until well blended. Once you add flour to the potatoes, you are committed to that batch of dough – if you let it stand too long it will get soft and sticky. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.)
With an ice cream scoop, scoop out balls about the size of a golf ball and form quickly into a ball. Dust the ball with flour and flatten it out.
Place onto the floured, cloth-covered, pastry board and with a floured sock-covered rolling pin, roll the dough out evenly into a large circle. Don't hesitate to use plenty of flour at first. Wet spots can become a problem. (If you do get a wet spot, rub flour onto it and with the straight edge of a plastic dough cutter, scrape carefully to remove as much of the wet spot as possible.)
Using a lefse stick, transfer the round onto the heated grill. The lefse will begin to bubble. Peek at the grilled side – you’re looking for nice, light brown spots. Slide the stick under it and carefully flip it over.
If edges of the lefse begin to get dry, brown and curl, you are grilling them too long. If it is not browning well, but remains light, your grill temperature is to low.
Stack the cooked rounds one on top of the other and cover with the towel and plastic. You’ll need a towel and plastic for each quarter of the dough. Cool 4 to 5 hours, then carefully, fold each lefse into quarters and place into ziplock bags (I usually put a dozen in a bag). Refrigerate up to 2 days or freeze. Makes about 100 lefse
Oh, I know - many people have their own favorite recipe, but this one works!
I will be teaching lefse lessons at First Lutheran Church in Duluth, Minnesota in November. This is to be able to make enough lefse to serve some 1200 guests at our annual Lutefisk, Salmon and Meatball dinner, which is always held on the first Wednesday in December (Hours go from noon to seven P.M. - we're not really sure of the price, yet, for his year as it depends on the costs incurred.)
Ingredients:
10 pounds Russet/Burbank or Russet potatoes (very important that they are Russets!)
1 pound butter (not margarine)
1 pint (2 cups) whipping cream
1 and 1/2 tablespoons salt
3 tablespoons sugar
Flour (added later)
Utensils you will need:
Lefse grill
Lefse sticks
Rolling pin and sock
Pastry cloth covered board
Potato ricer
Potato masher
Ice Cream Scoop that measures about 1/3 cup
Large piece of plastic, like a garbage bag split open
Terry Towels
Ziplock bags for storing the finished product
Peel, boil (just until done, don’t let the potatoes get mushy), drain, rice, and mash the potatoes.
Mash in the butter, whipping cream, salt and sugar until no lumps remain. Turn into a large bowl, smooth the top and cool, UNCOVERED, in the refrigerator overnight.
Next day, preheat the grill to 480 to 500*F. (You don't grease it, it must be dry.)
Place a large plastic bag on the counter and lay a terry towel on top – you will stack the cooked lefse on one end and fold the towel and plastic over. The towel absorbs moisture, the plastic keeps it just moist enough.
Rub the rolling surface with flour. Rub flour into the sock-covered rolling pin.
Cut cold mashed potato mixture into quarters. Remove one quarter into a bowl and put the rest back into the fridge.
Working with one quarter at a time, mix in 1-1/2 cups all-purpose flour.
Using your hands, mix the flour into the potato until well blended. Once you add flour to the potatoes, you are committed to that batch of dough – if you let it stand too long it will get soft and sticky. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.)
With an ice cream scoop, scoop out balls about the size of a golf ball and form quickly into a ball. Dust the ball with flour and flatten it out.
Place onto the floured, cloth-covered, pastry board and with a floured sock-covered rolling pin, roll the dough out evenly into a large circle. Don't hesitate to use plenty of flour at first. Wet spots can become a problem. (If you do get a wet spot, rub flour onto it and with the straight edge of a plastic dough cutter, scrape carefully to remove as much of the wet spot as possible.)
Using a lefse stick, transfer the round onto the heated grill. The lefse will begin to bubble. Peek at the grilled side – you’re looking for nice, light brown spots. Slide the stick under it and carefully flip it over.
If edges of the lefse begin to get dry, brown and curl, you are grilling them too long. If it is not browning well, but remains light, your grill temperature is to low.
Stack the cooked rounds one on top of the other and cover with the towel and plastic. You’ll need a towel and plastic for each quarter of the dough. Cool 4 to 5 hours, then carefully, fold each lefse into quarters and place into ziplock bags (I usually put a dozen in a bag). Refrigerate up to 2 days or freeze. Makes about 100 lefse
Tuesday, June 30, 2009
Blueberry French Toast Casserole
Summer is a time when we are likely to have overnight guests and thinking of how to serve good and simple breakfasts can be a challenge. So, I thought, “How about breakfast casseroles?” The beauty of breakfast casseroles is that they can be assembled the night before and popped into the oven in the morning. Here are two from my new The Best Casserole Cookbook Ever book featuring fresh blueberries that come into the market about now (or that we will soon be picking in the wild).
Fresh Blueberry-stuffed French Toast Casserole (classic favorite)
Here’s another idea for breakfast or brunch. Assemble this casserole 12 to 24 hours ahead, or just before baking. For other flavors check the variations below.
Serves 4
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.
2. Top with the remaining bread cubes.
3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
Blueberry Maple French Toast
You definitely need to use fresh blueberries with this one! I made it again with frozen blueberries and in baking, the blueberry juice turned the French bread and custard a sickly shade of purple.
Serves 8
1 large (1 pound) loaf of French bread, crust removed
1 package (8 ounce) cream cheese
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/3 cup maple syrup
1. Cut bread into 1-inch cubes and spread half in a 9 by 13-inch baking dish. Cut the cream cheese into cubes and sprinkle over the bread. Sprinkle blueberries over evenly and top with second half of bread cubes.
2. Mix the eggs, milk and maple syrup and pour over the bread mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3. Preheat oven to 350 degrees F. Bake for 30 minutes covered, then uncover and bake 30 minutes longer until set. Slice and serve warm with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
1cup blueberries
1. Combine sugar, water, cornstarch and butter in a 2-quart saucepan. Place over medium heat and boil 3 minutes, stirring constantly.
2. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries burst.
Baked Pecan Stuffed French Toast
Great for a weekend with house guests as this casserole can be made a day in advance, covered, and refrigerated.
Serves 8
1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons honey
1 cup chopped pecans, toasted
1 (1-pound) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1 teaspoon pumpkin pie spice*
Maple syrup for serving
1. Preheat oven to 350*F. Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into ungreased 9 by 13-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
2. Combine eggs, milk and vanilla in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
3. Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.
4. Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Baked Cinnamon Maple French Toast
Remember this simple dish when you have house guests. Put it together the night before and refrigerate it, covered.
Serves 8
1 loaf two day old French bread, cut into 1 inch thick slices
12 large eggs
2 tablespoons real maple syrup
1 quart whipping cream
1 1/2 tablespoons vanilla
Cinnamon
For serving:
Soft butter
Warmed maple syrup
1. Place the bread slices into a 9 by 13-inch baking dish.
2. In a large bowl, whisk the eggs, maple syrup, whipping cream and vanilla together. Pour over the bread and let set for 1 hour. Turn slices, cover and refrigerate overnight.
3. In the morning, turn the bread once again and sprinkle with cinnamon.
4. Preheat oven to 350 degrees F. Bake for 40 to 45 minutes. Serve with soft butter and warmed maple syrup.
Fresh Blueberry-stuffed French Toast Casserole (classic favorite)
Here’s another idea for breakfast or brunch. Assemble this casserole 12 to 24 hours ahead, or just before baking. For other flavors check the variations below.
Serves 4
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.
2. Top with the remaining bread cubes.
3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.
Blueberry Maple French Toast
You definitely need to use fresh blueberries with this one! I made it again with frozen blueberries and in baking, the blueberry juice turned the French bread and custard a sickly shade of purple.
Serves 8
1 large (1 pound) loaf of French bread, crust removed
1 package (8 ounce) cream cheese
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1/3 cup maple syrup
1. Cut bread into 1-inch cubes and spread half in a 9 by 13-inch baking dish. Cut the cream cheese into cubes and sprinkle over the bread. Sprinkle blueberries over evenly and top with second half of bread cubes.
2. Mix the eggs, milk and maple syrup and pour over the bread mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3. Preheat oven to 350 degrees F. Bake for 30 minutes covered, then uncover and bake 30 minutes longer until set. Slice and serve warm with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
1cup blueberries
1. Combine sugar, water, cornstarch and butter in a 2-quart saucepan. Place over medium heat and boil 3 minutes, stirring constantly.
2. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries burst.
Baked Pecan Stuffed French Toast
Great for a weekend with house guests as this casserole can be made a day in advance, covered, and refrigerated.
Serves 8
1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons honey
1 cup chopped pecans, toasted
1 (1-pound) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1 teaspoon pumpkin pie spice*
Maple syrup for serving
1. Preheat oven to 350*F. Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into ungreased 9 by 13-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
2. Combine eggs, milk and vanilla in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
3. Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.
4. Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Baked Cinnamon Maple French Toast
Remember this simple dish when you have house guests. Put it together the night before and refrigerate it, covered.
Serves 8
1 loaf two day old French bread, cut into 1 inch thick slices
12 large eggs
2 tablespoons real maple syrup
1 quart whipping cream
1 1/2 tablespoons vanilla
Cinnamon
For serving:
Soft butter
Warmed maple syrup
1. Place the bread slices into a 9 by 13-inch baking dish.
2. In a large bowl, whisk the eggs, maple syrup, whipping cream and vanilla together. Pour over the bread and let set for 1 hour. Turn slices, cover and refrigerate overnight.
3. In the morning, turn the bread once again and sprinkle with cinnamon.
4. Preheat oven to 350 degrees F. Bake for 40 to 45 minutes. Serve with soft butter and warmed maple syrup.
Friday, November 7, 2008
The Best Casserole Cookbook Ever
My new book, "The Best Casserole Cookbook Ever" has just been published by Chronicle Books. It's going extremely well. It was a monumental work - 500 plus casseroles with a Basics chapter in the beginning giving the reader recipes to use to replace such things as cream soups.
There are 17 chapters in the book, categories from Appetizer Casseroles, Casserole breads, Casseroles for Breakfast, for large groups, for small groups, for vegetarian, for kids and even for desserts.
The book sells for $24.95 and is available everywhere including the Chronicle Books website, and eventually I will even get it on my site.
There are 17 chapters in the book, categories from Appetizer Casseroles, Casserole breads, Casseroles for Breakfast, for large groups, for small groups, for vegetarian, for kids and even for desserts.
The book sells for $24.95 and is available everywhere including the Chronicle Books website, and eventually I will even get it on my site.
Tuesday, September 16, 2008
LAMB RECIPES
Lamb Recipes
Lamb is one of our favorite meats. In my new cookbook “The Best Casserole Cookbook Ever” I have included several recipes for lamb.
Our son, Greg, raises lamb in Springfield, Missouri, and if you are lucky enough to be able to buy lamb from him here are eight recipes for starters. I will be adding more recipes later.
Casserole Braised Lamb Shanks
When you cook lamb shanks with moisture, long and slow, they almost “melt” into tenderness. Add Rice and Tomato Pilaf (page xxx) to the menu and bake it at the same time.
Makes 4 servings
4 (1 pound) lamb shanks, cracked
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups dry red wine
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 or 4 sprigs (4 inch long) fresh rosemary
1. Preheat the oven to 300 degrees F. Rinse lamb shanks and pat dry with paper towels.
2. In a paper bag, combine the flour, salt and pepper. Add the lamb shanks and shake until the meat is coated evenly.
3. Place lamb shanks into a heavy 2-3 quart Dutch oven. Add the wine, garlic, basil, oregano, and rosemary sprigs. Place a piece of parchment over the top of the lamb shanks and press down to tuck the edges in around the meat. Cover with tight lid.
4. Bake for 3 1/2 hours or until meat is very tender. Spoon drippings over meat to serve.
Lamb and Artichoke Stew
Here’s a stew that is reminiscent of Greek Avglemono because it is thickened with egg yolks and lemon juice.
Serves 4
1 pound boneless lean lamb, cut into 1-1/2 inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, thinly sliced
1 clove garlic, minced
1 teaspoon dried dill weed
1/2 cup water
1 package (8-ounce) frozen artichoke hearts, thawed
1 fresh tomato, diced
3 egg yolks
3 tablespoons fresh lemon juice
Chopped fresh parsley
Cooked rice for serving
1. Preheat the oven to 350 degrees F. In a heavy 2-quart casserole, brown the lamb over medium heat in 1 tablespoon of the olive oil.
2. Sprinkle with the salt and pepper. Push meat to one side and add the onion and garlic; cook, stirring, until onion is limp, about 5 minutes.
3. Mix onion and garlic into the meat and add the dill and water. Cover and bake for 1 hours until meat is very tender. Add the artichokes and tomato. Bake, covered, another 20 minutes. Remove from the oven.
4. In a small bowl, beat the egg yolks with the lemon juice until light. Whisk in about 3 tablespoons of the broth from the casserole and then stir into the casserole juices. Sprinkle with parsley and serve over cooked rice.
Lamb and Eggplant Moussaka
There are lots of variations to this popular dish that is originally from Greece, some versions include a variety of vegetables and others just eggplant and onion.
Serves 8
4 (12-ounce) eggplants, peeled and cut into 1/2-inch slices
Salt
2 tablespoons butter
1 large onion, chopped
2 pounds lean ground lamb
2 teaspoons salt
1 teaspoon paprika
Freshly ground pepper
1 teaspoon dried oregano leaves
Olive oil
4 tomatoes, sliced
1 cup plain yogurt
4 egg yolks
1/2 cup all-purpose flour
1. Sprinkle eggplant slices lightly with salt. Place on a double layer of paper towels; let stand 1 hour to release bitter liquid.
2 In a large heavy skillet, melt butter. Add onion; sauté 10 minutes over low heat. Add meat, 2 teaspoons salt, paprika, pepper and oregano. Cook and stir 5 to 10 minutes or until meat is crumbly and no longer pink
3. Preheat broiler. Pat eggplant slices dry and sprinkle with olive oil. Broil about 3 inches from the heat until lightly browned on one side; turn over and broil on the other side.
4. Preheat oven to 350 degrees F. Rub a shallow 3-quart casserole or 13 x 9-inch baking dish with olive oil. Arrange alternate layers of meat mixture and eggplant in the casserole. Top with tomato slices. Bake, uncovered 1 hour.
5. In a small bowl, blend yogurt, egg yolks and flour. Pour over the tomato layer in the casserole. Bake, uncovered, for 15 minutes longer or until the custard is golden. Let stand 15 minutes before serving.
Meat and Potato Moussaka
Even though this Middle Eastern dish is usually made with eggplant, it is sometimes made with potatoes as well. You can substitute beef for the lamb for a less authentic flavor.
Serves 4
4 large potatoes, peeled and diced
3/4 cup minced onion
3 tablespoons butter
1 pound ground lamb
2 tablespoons minced parsley
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups sour cream
Fine dry breadcrumbs
1. Preheat the oven to 350 degrees F. Butter a 2 1/2-quart casserole.
2. Put the potatoes into a –quart saucepan, add water to cover and bring to a boil. Parboil the potatoes for 6 or 7 minutes; drain.
3. Cook onion in butter until wilted, add the ground meat and stir over medium heat for 5 minutes. Add the parsley tomato sauce, water and salt and pepper to taste. Break up the meat and simmer for 15 minutes.
3. Sprinkle the casserole with breadcrumbs. Arrange the potatoes and meat in layers over the crumbs and top with the sour cream and more crumbs.
4. Bake for 30 minutes or until browned.
Lamb Chop and Vegetable Casserole
Shoulder lamb chops need to be cooked longer than tenderloin chops and this is a homey and flavorful way to cook them.
Serves 4
Cooking spray
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, peeled and cut into 2-inch pieces
4 medium onions, peeled and quartered
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup beef broth
1. Preheat the oven to 375 degrees F. Coat a 2-quart shallow casserole with cooking spray.
2. In a heavy non-stick skillet, brown the lamb chops over medium heat on both sides.
3. Arrange chops in the casserole. Add the carrots, onions, bay leaf, thyme, oregano, pepper and beef broth.
4. Cover with greased foil and bake for 45 minutes. Uncover and drain off fat. Bake 20 minutes longer. Pour juices into the skillet and bring to a boil; reduce by half by boiling. Stir often. Pour juices over the lamb and vegetables and serve hot.
Lamb Stew with Potatoes and Thyme
6 servings
12 medium, red-skinned potatoes, unpeeled
4 large onions, quartered
3 pounds lamb stew meat, cut into 1 inch cubes
1/2 pound bacon, diced
1 teaspoon dried thyme leaves
3 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon pepper
3 cups beef or lamb broth
1 bay leaf
1. Preheat oven to 350*F. Slice 1/2 of the potatoes and layer in the bottom of a deep 3-quart Dutch oven or casserole. Slice onions 1/2 inck thick; layer half of the onions over the potatoes. Arrange lamb and bacon over the onions. Sprinkle with thyme, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Cover with remaining onions and potatoes and pour broth over all. Sprinkle with remaining salt and pepper. Tuck bay leaf into the center.
3. Bake, covered, 2-1/2 hours or until meat is very tender and bottom potatoes have cooked down into a sauce. Remove and discard the bay leaf.
Moroccan Lamb Casserole with Mint Dressing
4 pounds boneless leg of lamb cut into 2-inch chunks
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced fresh garlic
1 tablespoon harissa (Moroccan chili paste)
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
1 large onion, coarsely chopped
Mint Sauce (recipe follows)
Cooked cousous
Dry roasted peanuts
Raisins
Shredded sweetened coconut
1. Place meat into as heavy 2 2/3 to 3 quart lidded casserole. Sprinkle with salt, pepper, olive oil, lemon juice lemon zest, garlic, harissa, coriander seeds, and cumin. Mix well.
2. Cover and refrigerate 2 hours or overnight. Remove from refrigerator and spread onions over the top of the meat. Press a piece of parchment paper onto the meat and tuck the edges around the sides of the casserole. Meanwhile prepare the mint sauce and cook the couscous according to package directions.
3. Preheat oven to 300 degrees F. Place casserole in the oven and bake for 4 hours until meat is very tender. Spoon the meat and juices over each serving of couscous. Top with the mint sauce, peanuts, raisins and coconut to spoon plus more harissa, if desired.
Makes 8 to 10 servings.
Mint Sauce:
2 cups tightly packed fresh mint leaves, washed and dried
2 tablespoons chopped shallots
1 small clove garlic, minced
2 teaspoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt or to taste
Freshly ground black pepper to taste
Combine all of the ingredients in a food processor and process until almost smooth. Taste and add more salt and pepper if needed.
Makes 1 cup
Oven Braised Lamb Shanks with Peppers and Garlic
When you cook lamb shanks with moisture, long and slow, they almost “melt” into tenderness. Add Rice and Tomato Pilaf (page xx) to the menu and bake it at the same time.
Makes 4 servings
4 lamb shanks, about 1 pound each
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups dry white wine
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1. Preheat the oven to 300 degrees F. Rinse lamb shanks and pat dry with paper towels.
2. In a plastic or paper bag, combine the flour, salt and pepper. Add lamb shanks and shake until meat is coated evenly.
3. Place lamb shanks into a heavy 3-quart Dutch oven. Add the wine, garlic, basil and oregano. Place a piece of parchment or waxed paper over the top of the lamb shanks and press down to seal, tucking the edges in around the meat. Cover with a tight lid.
4. Bake for 3 1/2 hours or until the meat is very tender. Spoon drippings over the meat to serve.
Lamb is one of our favorite meats. In my new cookbook “The Best Casserole Cookbook Ever” I have included several recipes for lamb.
Our son, Greg, raises lamb in Springfield, Missouri, and if you are lucky enough to be able to buy lamb from him here are eight recipes for starters. I will be adding more recipes later.
Casserole Braised Lamb Shanks
When you cook lamb shanks with moisture, long and slow, they almost “melt” into tenderness. Add Rice and Tomato Pilaf (page xxx) to the menu and bake it at the same time.
Makes 4 servings
4 (1 pound) lamb shanks, cracked
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups dry red wine
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 or 4 sprigs (4 inch long) fresh rosemary
1. Preheat the oven to 300 degrees F. Rinse lamb shanks and pat dry with paper towels.
2. In a paper bag, combine the flour, salt and pepper. Add the lamb shanks and shake until the meat is coated evenly.
3. Place lamb shanks into a heavy 2-3 quart Dutch oven. Add the wine, garlic, basil, oregano, and rosemary sprigs. Place a piece of parchment over the top of the lamb shanks and press down to tuck the edges in around the meat. Cover with tight lid.
4. Bake for 3 1/2 hours or until meat is very tender. Spoon drippings over meat to serve.
Lamb and Artichoke Stew
Here’s a stew that is reminiscent of Greek Avglemono because it is thickened with egg yolks and lemon juice.
Serves 4
1 pound boneless lean lamb, cut into 1-1/2 inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, thinly sliced
1 clove garlic, minced
1 teaspoon dried dill weed
1/2 cup water
1 package (8-ounce) frozen artichoke hearts, thawed
1 fresh tomato, diced
3 egg yolks
3 tablespoons fresh lemon juice
Chopped fresh parsley
Cooked rice for serving
1. Preheat the oven to 350 degrees F. In a heavy 2-quart casserole, brown the lamb over medium heat in 1 tablespoon of the olive oil.
2. Sprinkle with the salt and pepper. Push meat to one side and add the onion and garlic; cook, stirring, until onion is limp, about 5 minutes.
3. Mix onion and garlic into the meat and add the dill and water. Cover and bake for 1 hours until meat is very tender. Add the artichokes and tomato. Bake, covered, another 20 minutes. Remove from the oven.
4. In a small bowl, beat the egg yolks with the lemon juice until light. Whisk in about 3 tablespoons of the broth from the casserole and then stir into the casserole juices. Sprinkle with parsley and serve over cooked rice.
Lamb and Eggplant Moussaka
There are lots of variations to this popular dish that is originally from Greece, some versions include a variety of vegetables and others just eggplant and onion.
Serves 8
4 (12-ounce) eggplants, peeled and cut into 1/2-inch slices
Salt
2 tablespoons butter
1 large onion, chopped
2 pounds lean ground lamb
2 teaspoons salt
1 teaspoon paprika
Freshly ground pepper
1 teaspoon dried oregano leaves
Olive oil
4 tomatoes, sliced
1 cup plain yogurt
4 egg yolks
1/2 cup all-purpose flour
1. Sprinkle eggplant slices lightly with salt. Place on a double layer of paper towels; let stand 1 hour to release bitter liquid.
2 In a large heavy skillet, melt butter. Add onion; sauté 10 minutes over low heat. Add meat, 2 teaspoons salt, paprika, pepper and oregano. Cook and stir 5 to 10 minutes or until meat is crumbly and no longer pink
3. Preheat broiler. Pat eggplant slices dry and sprinkle with olive oil. Broil about 3 inches from the heat until lightly browned on one side; turn over and broil on the other side.
4. Preheat oven to 350 degrees F. Rub a shallow 3-quart casserole or 13 x 9-inch baking dish with olive oil. Arrange alternate layers of meat mixture and eggplant in the casserole. Top with tomato slices. Bake, uncovered 1 hour.
5. In a small bowl, blend yogurt, egg yolks and flour. Pour over the tomato layer in the casserole. Bake, uncovered, for 15 minutes longer or until the custard is golden. Let stand 15 minutes before serving.
Meat and Potato Moussaka
Even though this Middle Eastern dish is usually made with eggplant, it is sometimes made with potatoes as well. You can substitute beef for the lamb for a less authentic flavor.
Serves 4
4 large potatoes, peeled and diced
3/4 cup minced onion
3 tablespoons butter
1 pound ground lamb
2 tablespoons minced parsley
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups sour cream
Fine dry breadcrumbs
1. Preheat the oven to 350 degrees F. Butter a 2 1/2-quart casserole.
2. Put the potatoes into a –quart saucepan, add water to cover and bring to a boil. Parboil the potatoes for 6 or 7 minutes; drain.
3. Cook onion in butter until wilted, add the ground meat and stir over medium heat for 5 minutes. Add the parsley tomato sauce, water and salt and pepper to taste. Break up the meat and simmer for 15 minutes.
3. Sprinkle the casserole with breadcrumbs. Arrange the potatoes and meat in layers over the crumbs and top with the sour cream and more crumbs.
4. Bake for 30 minutes or until browned.
Lamb Chop and Vegetable Casserole
Shoulder lamb chops need to be cooked longer than tenderloin chops and this is a homey and flavorful way to cook them.
Serves 4
Cooking spray
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, peeled and cut into 2-inch pieces
4 medium onions, peeled and quartered
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup beef broth
1. Preheat the oven to 375 degrees F. Coat a 2-quart shallow casserole with cooking spray.
2. In a heavy non-stick skillet, brown the lamb chops over medium heat on both sides.
3. Arrange chops in the casserole. Add the carrots, onions, bay leaf, thyme, oregano, pepper and beef broth.
4. Cover with greased foil and bake for 45 minutes. Uncover and drain off fat. Bake 20 minutes longer. Pour juices into the skillet and bring to a boil; reduce by half by boiling. Stir often. Pour juices over the lamb and vegetables and serve hot.
Lamb Stew with Potatoes and Thyme
6 servings
12 medium, red-skinned potatoes, unpeeled
4 large onions, quartered
3 pounds lamb stew meat, cut into 1 inch cubes
1/2 pound bacon, diced
1 teaspoon dried thyme leaves
3 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon pepper
3 cups beef or lamb broth
1 bay leaf
1. Preheat oven to 350*F. Slice 1/2 of the potatoes and layer in the bottom of a deep 3-quart Dutch oven or casserole. Slice onions 1/2 inck thick; layer half of the onions over the potatoes. Arrange lamb and bacon over the onions. Sprinkle with thyme, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Cover with remaining onions and potatoes and pour broth over all. Sprinkle with remaining salt and pepper. Tuck bay leaf into the center.
3. Bake, covered, 2-1/2 hours or until meat is very tender and bottom potatoes have cooked down into a sauce. Remove and discard the bay leaf.
Moroccan Lamb Casserole with Mint Dressing
4 pounds boneless leg of lamb cut into 2-inch chunks
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced fresh garlic
1 tablespoon harissa (Moroccan chili paste)
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
1 large onion, coarsely chopped
Mint Sauce (recipe follows)
Cooked cousous
Dry roasted peanuts
Raisins
Shredded sweetened coconut
1. Place meat into as heavy 2 2/3 to 3 quart lidded casserole. Sprinkle with salt, pepper, olive oil, lemon juice lemon zest, garlic, harissa, coriander seeds, and cumin. Mix well.
2. Cover and refrigerate 2 hours or overnight. Remove from refrigerator and spread onions over the top of the meat. Press a piece of parchment paper onto the meat and tuck the edges around the sides of the casserole. Meanwhile prepare the mint sauce and cook the couscous according to package directions.
3. Preheat oven to 300 degrees F. Place casserole in the oven and bake for 4 hours until meat is very tender. Spoon the meat and juices over each serving of couscous. Top with the mint sauce, peanuts, raisins and coconut to spoon plus more harissa, if desired.
Makes 8 to 10 servings.
Mint Sauce:
2 cups tightly packed fresh mint leaves, washed and dried
2 tablespoons chopped shallots
1 small clove garlic, minced
2 teaspoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt or to taste
Freshly ground black pepper to taste
Combine all of the ingredients in a food processor and process until almost smooth. Taste and add more salt and pepper if needed.
Makes 1 cup
Oven Braised Lamb Shanks with Peppers and Garlic
When you cook lamb shanks with moisture, long and slow, they almost “melt” into tenderness. Add Rice and Tomato Pilaf (page xx) to the menu and bake it at the same time.
Makes 4 servings
4 lamb shanks, about 1 pound each
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups dry white wine
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1. Preheat the oven to 300 degrees F. Rinse lamb shanks and pat dry with paper towels.
2. In a plastic or paper bag, combine the flour, salt and pepper. Add lamb shanks and shake until meat is coated evenly.
3. Place lamb shanks into a heavy 3-quart Dutch oven. Add the wine, garlic, basil and oregano. Place a piece of parchment or waxed paper over the top of the lamb shanks and press down to seal, tucking the edges in around the meat. Cover with a tight lid.
4. Bake for 3 1/2 hours or until the meat is very tender. Spoon drippings over the meat to serve.
Tuesday, August 5, 2008
Two Finnish Cheeses
I was victim to a "trojan horse" - a virus brought in by some blogger. I promised two Finnish cheese recipes at FinnFest, and I did post them earlier. Now, I can't seem to find them on my own siite, so I will post them again.
Leipäjuusto (Sqeaky Cheese or Bread Cheese)
The formula for this recipe is based on one that Lauri Sauko (director of Salolampi language camp) talked about. It enhances the milk with extra milk powder and heavy cream. The dry milk adds a great deal of bulk to the cheese. Rennet can be ordered through the internet from cheesemaking supply houses.
1 gallon skim milk
3 cups Carnation instant dry milk (Lauri says Carnation works best)
1 quart heavy cream
1 rennet tablet
1/4 cup water
1 teaspoon salt
Mix milk, dry milk and cream well in a large, heavy pot and place over lowest heat until milk reaches 110 degrees F.
Crush rennet into the water and add to the milk; stir in the salt. Cover and do not stir anymore. Turn off the heat and let stand 1 hour until milk curdles and looks like a custard. It is okay to let it stand 2 to 3 hours, in fact some recipes call for putting the pot into the refrigerator at this point to stand overnight.)
With a long spatula or knife, cut the curd into 1 inch squares. The curd and whey should separate. If curd is very soft, place over low heat again for about half an hour.
Line a colander with dampened cheesecloth. Place over a large bowl or pan to collect the whey. Pour milk mixture into the cloth lined colander. Drain well.
Transfer curds to a large rimmed cookie sheet or pizza pan. Press into a firm, evenly thick round cake.
Broil until cheese shrinks from sides of the pan. Pour off whey. Invert cheese onto another pan and broil to golden brown. (I had to invert mine several times onto another pan and broil again).
This recipe makes a large squeaky cheese, which can be cut into portions, wrapped, and refrigerated until you’re ready to eat it.
Basic Munajuusto (Egg Cheese or Buttermilk Cheese)
This is a quick and easy way to make cheese. It does not require rennet. Use a Finnish handmade wooden cheese mold. Its carved design makes a beautiful, decorative cheese when unmolded. You will need cheesecloth to line the mold and a weight for the top. It needs to drain several hours or overnight.
3 quarts whole milk
1 tablespoon salt
1 quart buttermilk
3 eggs
1. Pour milk into a large kettle and heat slowly to a boil. Stir in sald. Keep stirring continuously to keep the milk from sticking to the bottom of the pan.
2. Mix the buttermilk, eggs and stir into the hot milk. Bring mixture back to a boil to separate the cheese curds. Remove from heat, cover, and let cool to room temperature.
3. Line a sieve with damp cheesecloth and transfer the cheese curds into it using a slotted spoon. Turn into a bowl and mix in the salt.
Line a wooden mold, or a colander with cheesecloth. Turn cheese mixture into the mold. Fold cheesecloth over the top and place a weight on top (about 1-2 pounds of butter will work). Chill as it drains, several hours or overnight.
Invert onto a serving dish and serve surrounded with berries, if desired.
Or, Place on clean straw and bake in a 500 degree oven until golden brown crust develops.
Garlic and Herb Munajuusto: Add 2 tablespoons chopped fresh basil, 5 minced cloves garlic, pinch of tarragon, pinch of oregano and pinch of thyme to the milk. (step 1)
Add the juice of 2 lemons (abut 1/3 cup) to the buttermilk mixture (step 2) and proceed as directed above.
Leipäjuusto (Sqeaky Cheese or Bread Cheese)
The formula for this recipe is based on one that Lauri Sauko (director of Salolampi language camp) talked about. It enhances the milk with extra milk powder and heavy cream. The dry milk adds a great deal of bulk to the cheese. Rennet can be ordered through the internet from cheesemaking supply houses.
1 gallon skim milk
3 cups Carnation instant dry milk (Lauri says Carnation works best)
1 quart heavy cream
1 rennet tablet
1/4 cup water
1 teaspoon salt
Mix milk, dry milk and cream well in a large, heavy pot and place over lowest heat until milk reaches 110 degrees F.
Crush rennet into the water and add to the milk; stir in the salt. Cover and do not stir anymore. Turn off the heat and let stand 1 hour until milk curdles and looks like a custard. It is okay to let it stand 2 to 3 hours, in fact some recipes call for putting the pot into the refrigerator at this point to stand overnight.)
With a long spatula or knife, cut the curd into 1 inch squares. The curd and whey should separate. If curd is very soft, place over low heat again for about half an hour.
Line a colander with dampened cheesecloth. Place over a large bowl or pan to collect the whey. Pour milk mixture into the cloth lined colander. Drain well.
Transfer curds to a large rimmed cookie sheet or pizza pan. Press into a firm, evenly thick round cake.
Broil until cheese shrinks from sides of the pan. Pour off whey. Invert cheese onto another pan and broil to golden brown. (I had to invert mine several times onto another pan and broil again).
This recipe makes a large squeaky cheese, which can be cut into portions, wrapped, and refrigerated until you’re ready to eat it.
Basic Munajuusto (Egg Cheese or Buttermilk Cheese)
This is a quick and easy way to make cheese. It does not require rennet. Use a Finnish handmade wooden cheese mold. Its carved design makes a beautiful, decorative cheese when unmolded. You will need cheesecloth to line the mold and a weight for the top. It needs to drain several hours or overnight.
3 quarts whole milk
1 tablespoon salt
1 quart buttermilk
3 eggs
1. Pour milk into a large kettle and heat slowly to a boil. Stir in sald. Keep stirring continuously to keep the milk from sticking to the bottom of the pan.
2. Mix the buttermilk, eggs and stir into the hot milk. Bring mixture back to a boil to separate the cheese curds. Remove from heat, cover, and let cool to room temperature.
3. Line a sieve with damp cheesecloth and transfer the cheese curds into it using a slotted spoon. Turn into a bowl and mix in the salt.
Line a wooden mold, or a colander with cheesecloth. Turn cheese mixture into the mold. Fold cheesecloth over the top and place a weight on top (about 1-2 pounds of butter will work). Chill as it drains, several hours or overnight.
Invert onto a serving dish and serve surrounded with berries, if desired.
Or, Place on clean straw and bake in a 500 degree oven until golden brown crust develops.
Garlic and Herb Munajuusto: Add 2 tablespoons chopped fresh basil, 5 minced cloves garlic, pinch of tarragon, pinch of oregano and pinch of thyme to the milk. (step 1)
Add the juice of 2 lemons (abut 1/3 cup) to the buttermilk mixture (step 2) and proceed as directed above.
Sunday, July 27, 2008
Two Finnish Cheese Recipes
Whew! Finn Fest 2008 in Duluth was a huge success! As promised, I am posting two Finnish cheeses here so that you can enjoy them.
The first is:
Leipajuusto or Squeeky Cheese
1 gallon skim milk
1 quart of whipping cream
3 cups instant dry milk (Carnation works the best)
1 tablespoon salt
1 rennet tablet
1/4 cup water
1. In a large pot, mix the milk, cream, dry milk and salt. Heat to 110 to 115 Degrees. Meanwhile disolve the rennet in the water.
2. Stir the dissolved rennet into the warm milk and remove from the heat. With a long spatula or knife, cut through the curds to make squares from the top of the milk to the bottom. Cover.
3. Let stand at least an hour. Line a colander with cheesecloth or a thin gauze. Pour the milk curds and whey into the colander and let drain several hours or overnight.
4. Turn curds out onto a rimmed pizza pan or cookie sheet and pat into a round about 12 to 14 inches in diameter.
5. Place under the broiler and broil until golden brown; during this time the cheese will drain more whey. Pour whey off from the pan. Turn the cheese over (easiest way is to invert the cheese onto another rimmed pan). Return to the broiler until golden brown.
6. To serve, cut into triangles or squares. This can be wrapped and refrigerated to be consumed within a week.
Basic Munajuusto
1 gallon whole milk
1 tablespoon salt
1 quart buttermilk
3 eggs
1. Pour milk into a large pot. Heat to boiling. Meanwhile, mix the salt, buttermilk and eggs.
2. When milk comes to a boil, remove from heat and stirin the buttermilk mixture. Stir until mixed. Remove from heat and cover. Let stand until cooled to room temperature.
3. Line a colander with cheesecloth. Pour curds and when into the colander. Let stand until whey has drained away from the curds, about 1 hour.
4. Line a wooden mold or another mold that has a drain hole with cheesecloth or a thin gauze. Pour the curds into the mold. Place a weight on top. Place into a pan tht can catch the whey that drain away. Refrigerate at least 2 hours or overnight.
5. Remove from the refrigerator. Invert onto a serving plate and remove the cheesecloth. Serve with fresh fruit or berries.
Garlic and herb Munajuusto: Add 2-3 tablespoons chopped fresh basil, 5 minced cloves oif garlic, a pinch of tarragon, pinch of oregano and pinch of thyme to the milk in step one. Add the juice of juice of 2 lemons (about 1/3 cup) in the butermilk mixture im step 2, and proceed and proceed as above.
The first is:
Leipajuusto or Squeeky Cheese
1 gallon skim milk
1 quart of whipping cream
3 cups instant dry milk (Carnation works the best)
1 tablespoon salt
1 rennet tablet
1/4 cup water
1. In a large pot, mix the milk, cream, dry milk and salt. Heat to 110 to 115 Degrees. Meanwhile disolve the rennet in the water.
2. Stir the dissolved rennet into the warm milk and remove from the heat. With a long spatula or knife, cut through the curds to make squares from the top of the milk to the bottom. Cover.
3. Let stand at least an hour. Line a colander with cheesecloth or a thin gauze. Pour the milk curds and whey into the colander and let drain several hours or overnight.
4. Turn curds out onto a rimmed pizza pan or cookie sheet and pat into a round about 12 to 14 inches in diameter.
5. Place under the broiler and broil until golden brown; during this time the cheese will drain more whey. Pour whey off from the pan. Turn the cheese over (easiest way is to invert the cheese onto another rimmed pan). Return to the broiler until golden brown.
6. To serve, cut into triangles or squares. This can be wrapped and refrigerated to be consumed within a week.
Basic Munajuusto
1 gallon whole milk
1 tablespoon salt
1 quart buttermilk
3 eggs
1. Pour milk into a large pot. Heat to boiling. Meanwhile, mix the salt, buttermilk and eggs.
2. When milk comes to a boil, remove from heat and stirin the buttermilk mixture. Stir until mixed. Remove from heat and cover. Let stand until cooled to room temperature.
3. Line a colander with cheesecloth. Pour curds and when into the colander. Let stand until whey has drained away from the curds, about 1 hour.
4. Line a wooden mold or another mold that has a drain hole with cheesecloth or a thin gauze. Pour the curds into the mold. Place a weight on top. Place into a pan tht can catch the whey that drain away. Refrigerate at least 2 hours or overnight.
5. Remove from the refrigerator. Invert onto a serving plate and remove the cheesecloth. Serve with fresh fruit or berries.
Garlic and herb Munajuusto: Add 2-3 tablespoons chopped fresh basil, 5 minced cloves oif garlic, a pinch of tarragon, pinch of oregano and pinch of thyme to the milk in step one. Add the juice of juice of 2 lemons (about 1/3 cup) in the butermilk mixture im step 2, and proceed and proceed as above.
Saturday, May 10, 2008
FINN FEST 2008
Finn Fest 2008 will be in Duluth, Minnesota on July 23rd. It promises to be a wonderful program with everything from cooking demonstrations to lectures on various aspects of Finnish and Finnish-American life to a "tori" if you want to buy things and spend your money. To get more information, log on to www.finnfest.com and get the whole schedule. I will be presenting two talks, one on "viili" the true Finnish culture, and the other on "fusion, confusion and finnish foods."
SALADS FOR SUMMERTIME
SALADS
Even in Minnesota, summer’s the time for quick, cool meals. Who wants to slave in the kitchen all day when there’s sun to be absorbed and outdoor things to enjoy? Just about now we’re seeing a rich display of locally grown vegetables at the farmer’s markets, and maybe even in our own back yards. It’s truly time for salads!
Now is when I turn to the microwave, that magical tool that cooks food quickly without heating up the kitchen. I especially love cooking vegetables in the microwave, their color is better, their flavor is better and you can cook and serve them in the same dish. Most frozen vegetables have microwave instructions on their packages. For fresh vegetables, I start with three minutes on high power for two servings. You can always add time, but you can’t take it away is my theory. The reason for this unspecific timing is because microwave ovens vary in their wattage.
Back in the 70s I wrote a weekly column for the newspaper called “The Liberated Cook,” featuring the microwave and food processor as the liberators. In 1981, we compiled the articles into a book by the same name. As the microwave takes on new interest today, when energy (both personal and plug-in) is at a premium, it is a good time to turn to it again for quick meals.
There were a lot of old favorite recipes in that collection. One that I particularly liked was Harriet’s German Potato Salad. Rather than boiling the potatoes, I cook them in the microwave oven. Because it is so easy to do, I add fresh green beans to the salad, too, also poached in the microwave. Harriet, by the way, is a retired German professor from UMD, and would entertain her students, and serve this salad with German Bratwurst.
Because this potato salad tastes better when it has had a chance to chill, I like to make it in the morning, then let it sit all day, refrigerated. Supper is easy. Heat the barbecue, throw on some brats or burgers –or even a fish. Mmm.
HARRIET’S GERMAN POTATO SALAD REVISED A LITTLE
Makes 6 servings
2 pounds small red skinned potatoes, skin on, scrubbed and cut into eighths
1 bunch green onions, trimmed and sliced, including green tops
1 1/2 cups chicken broth
1 tablespoon German-style grainy mustard
1/4 cup cider vinegar
1/2 cup olive oil
1 teaspoon salt
Freshly ground pepper
8 ounces green beans, ends trimmed
Chopped fresh parsley
Rinse and drain the potatoes and place into a microwave-safe dish. Cover and microwave on high for 8 to 10 minutes until potatoes test done. Check once halfway through the cooking time and stir to redistribute. Cook until potatoes test done. Turn into a serving bowl.
Combine the onions, chicken broth, mustard, vinegar, oil, salt and pepper in a microwave-safe dish and cook on high power for 3 to 5 minutes until mixture boils; stir. Pour hot liquid over the cooked potatoes and stir to blend. Rinse the green beans, place into a microwave-safe dish, cover, and cook for 3 to 6 minutes until beans are tender crisp. Drain. Arrange the beans around the edge of the potato salad. Cover and refrigerate. Before serving, drain the oily marinade and sprinkle with chopped parsley.
QUICK AND EASY, HEALTHFUL AND TASTY SALADS:
Here is a list of quick, easy, healthful, and tasty salads that you can just throw together freehand.
1. Quickly stir-fry broccoli florets, cool and toss with soy sauce and rice vinegar; add arugula, cucumber, red onion and sesame seed.
2. Whisk soy sauce, oil, honey, lemon peel and juice and grated fresh ginger. Spoon over orange and grapefruit segments arranged on lettuce leaves.
3. Dress cooked whole green beans, canned kidney beans and chopped onion with soy sauce, honey, mustard, white vinegar and vegetable oil.
4, Toss cubes of jicama with sliced radishes and cucumbers with a mixture of lime juice, and thai style chili sauce and cilantro. Garnish with cucumber strips, cut lengthwise using a potato peeler.
5. Mix hoisin sauce with ranch dressing and drizzle over avocado and ruby grapefruit segments.
6. Mix soy sauce, a drop of truffle oil and balsamic vinegar and toss with watercress and roasted beets, top with crumbled fresh goat cheese.
7. Layer slices of orange and shaved fennel with arugula, red onions and black olives. Dress with olive oil, orange and lemon juice and soy sauce.
8. Waldorf salad, made with celery apples, golden raisins and walnuts mixed with mayonnaise, grainy mustard and soy sauce.
9. Bake pecans until toasted, tossed with teriyaki marinade and toss over endive and arugula with vinaigrette and top with sliced pears, shaved Parmesan; sprinkle pecans over the top.
Even in Minnesota, summer’s the time for quick, cool meals. Who wants to slave in the kitchen all day when there’s sun to be absorbed and outdoor things to enjoy? Just about now we’re seeing a rich display of locally grown vegetables at the farmer’s markets, and maybe even in our own back yards. It’s truly time for salads!
Now is when I turn to the microwave, that magical tool that cooks food quickly without heating up the kitchen. I especially love cooking vegetables in the microwave, their color is better, their flavor is better and you can cook and serve them in the same dish. Most frozen vegetables have microwave instructions on their packages. For fresh vegetables, I start with three minutes on high power for two servings. You can always add time, but you can’t take it away is my theory. The reason for this unspecific timing is because microwave ovens vary in their wattage.
Back in the 70s I wrote a weekly column for the newspaper called “The Liberated Cook,” featuring the microwave and food processor as the liberators. In 1981, we compiled the articles into a book by the same name. As the microwave takes on new interest today, when energy (both personal and plug-in) is at a premium, it is a good time to turn to it again for quick meals.
There were a lot of old favorite recipes in that collection. One that I particularly liked was Harriet’s German Potato Salad. Rather than boiling the potatoes, I cook them in the microwave oven. Because it is so easy to do, I add fresh green beans to the salad, too, also poached in the microwave. Harriet, by the way, is a retired German professor from UMD, and would entertain her students, and serve this salad with German Bratwurst.
Because this potato salad tastes better when it has had a chance to chill, I like to make it in the morning, then let it sit all day, refrigerated. Supper is easy. Heat the barbecue, throw on some brats or burgers –or even a fish. Mmm.
HARRIET’S GERMAN POTATO SALAD REVISED A LITTLE
Makes 6 servings
2 pounds small red skinned potatoes, skin on, scrubbed and cut into eighths
1 bunch green onions, trimmed and sliced, including green tops
1 1/2 cups chicken broth
1 tablespoon German-style grainy mustard
1/4 cup cider vinegar
1/2 cup olive oil
1 teaspoon salt
Freshly ground pepper
8 ounces green beans, ends trimmed
Chopped fresh parsley
Rinse and drain the potatoes and place into a microwave-safe dish. Cover and microwave on high for 8 to 10 minutes until potatoes test done. Check once halfway through the cooking time and stir to redistribute. Cook until potatoes test done. Turn into a serving bowl.
Combine the onions, chicken broth, mustard, vinegar, oil, salt and pepper in a microwave-safe dish and cook on high power for 3 to 5 minutes until mixture boils; stir. Pour hot liquid over the cooked potatoes and stir to blend. Rinse the green beans, place into a microwave-safe dish, cover, and cook for 3 to 6 minutes until beans are tender crisp. Drain. Arrange the beans around the edge of the potato salad. Cover and refrigerate. Before serving, drain the oily marinade and sprinkle with chopped parsley.
QUICK AND EASY, HEALTHFUL AND TASTY SALADS:
Here is a list of quick, easy, healthful, and tasty salads that you can just throw together freehand.
1. Quickly stir-fry broccoli florets, cool and toss with soy sauce and rice vinegar; add arugula, cucumber, red onion and sesame seed.
2. Whisk soy sauce, oil, honey, lemon peel and juice and grated fresh ginger. Spoon over orange and grapefruit segments arranged on lettuce leaves.
3. Dress cooked whole green beans, canned kidney beans and chopped onion with soy sauce, honey, mustard, white vinegar and vegetable oil.
4, Toss cubes of jicama with sliced radishes and cucumbers with a mixture of lime juice, and thai style chili sauce and cilantro. Garnish with cucumber strips, cut lengthwise using a potato peeler.
5. Mix hoisin sauce with ranch dressing and drizzle over avocado and ruby grapefruit segments.
6. Mix soy sauce, a drop of truffle oil and balsamic vinegar and toss with watercress and roasted beets, top with crumbled fresh goat cheese.
7. Layer slices of orange and shaved fennel with arugula, red onions and black olives. Dress with olive oil, orange and lemon juice and soy sauce.
8. Waldorf salad, made with celery apples, golden raisins and walnuts mixed with mayonnaise, grainy mustard and soy sauce.
9. Bake pecans until toasted, tossed with teriyaki marinade and toss over endive and arugula with vinaigrette and top with sliced pears, shaved Parmesan; sprinkle pecans over the top.
SPRINGTIME CELEBRATIONS
SPRINGTIME CELEBRATIONS
April First and May First are two springtime holidays we often don’t have a chance to celebrate. Actually, April Fool’s Day or the “Feast of the Fools” dates back to Medieval times according to some sources. The timing of the holiday seems to be related not only to old and new calendars but with the vernal equinox when nature fooLs us with sudden changes in weather.
May First, on the other hand is a holiday celebrated especially in Northern Europe. We experienced the celebration in Finland, where they celebrate “Vappu”, the eve that marks the first day of summer. Although the day was much longer, it wasn’t much warmer. University students dance through the streets and place a white cap on Havis Amanda, the statue of the goddess of the Baltic Sea on the waterfront in downtown Helsinki. It is a day for picnics, with sparkling “sima” , a home brew varying in alcoholic content, and tippaleipa, a deep fried pastry reminiscent of bird’s nests in shape, being consumed everywhere. Colorful balloons, carried by vendors up and down the streets, beckon to every child.
Growing up in Floodwood, we knew about May Day, but the only association was with the cowslips that sometimes began to bloom about then. We made cone-shaped paper baskets and filled them with wild posies and hung them on the doors of our friends.
So, I offer two recipes here. One is an “April Fresh Strawberry Fool” and the other for “Tippaleipa”, the Finnish May Day Pastry. Both are really easy to make and if you want to make the strawberry dessert ahead – I mean, way ahead, freeze it to make a Fresh Strawberry Fool. Just be sure to wrap it well and use it within a week or so.
April Fresh Strawberry Fool
Here’s a simple dessert that can be made in minutes, but needs to be chilled for at least 4 hours using sweet, juicy strawberries. Use this as a basic recipe throughout the summer months with raspberries, blueberries, peaches and other soft fruits.
Makes 4 servings
3 cups fresh strawberries, hulled and halved
1/2 cup sugar
1 teaspoon fresh lemon juice
1 cup whipping cream
Combine the berries, sugar and lemon juice in the food processor with the steel blade in place. Process until berries are pureed.
Whip the cream until it holds stiff peaks. Stir the puree into the cream until blended. Taste and add sugar if needed. Refrigerate 3 to 4 hours before serving.
Fresh Strawberry Frango: Just spread the April Fresh Strawberry Fool into an 8-inch cake pan, cover well, and freeze. Scoop out like ice cream when you want to serve it.
Finnish May Day Tippaleipa
Tippaleipa, the crispy, curled nest of pastries can be found in bakeries through out Finland on May Day. They are not difficult to make, though. Similar to the Pennsylvania Dutch funnel cakes, the thin batter is drizzled into hot oil to cook.
Makes about 36 pastries
2 eggs
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups all-purpose flour
Vegetable oil for frying
Powdered sugar
In a large bowl, mix the eggs, sugar, salt and milk. Blend in the flour until batter is smooth.
Heat three to four inches of oil in a heavy kettle or deep-fat fryer to 370 to 380 degrees F.
Pour about half of the batter into a heavy-duty zipper-lock plastic bag*. Clip 1/4 inch off one corner. Press the batter through the hole in the bag into the hot fat, twirling it to make a bird’s nest-type shape. Cook until golden brown, about 30 seconds on each side. With a slotted spoon, remove pastry from the oil and drain on paper towels. Repeat until all the batter is used. Dust with powdered sugar.
*It’s best to work with only half the batter at a time even if it seems like the whole amount would fit into the bag to prevent the bag from bursting.
April First and May First are two springtime holidays we often don’t have a chance to celebrate. Actually, April Fool’s Day or the “Feast of the Fools” dates back to Medieval times according to some sources. The timing of the holiday seems to be related not only to old and new calendars but with the vernal equinox when nature fooLs us with sudden changes in weather.
May First, on the other hand is a holiday celebrated especially in Northern Europe. We experienced the celebration in Finland, where they celebrate “Vappu”, the eve that marks the first day of summer. Although the day was much longer, it wasn’t much warmer. University students dance through the streets and place a white cap on Havis Amanda, the statue of the goddess of the Baltic Sea on the waterfront in downtown Helsinki. It is a day for picnics, with sparkling “sima” , a home brew varying in alcoholic content, and tippaleipa, a deep fried pastry reminiscent of bird’s nests in shape, being consumed everywhere. Colorful balloons, carried by vendors up and down the streets, beckon to every child.
Growing up in Floodwood, we knew about May Day, but the only association was with the cowslips that sometimes began to bloom about then. We made cone-shaped paper baskets and filled them with wild posies and hung them on the doors of our friends.
So, I offer two recipes here. One is an “April Fresh Strawberry Fool” and the other for “Tippaleipa”, the Finnish May Day Pastry. Both are really easy to make and if you want to make the strawberry dessert ahead – I mean, way ahead, freeze it to make a Fresh Strawberry Fool. Just be sure to wrap it well and use it within a week or so.
April Fresh Strawberry Fool
Here’s a simple dessert that can be made in minutes, but needs to be chilled for at least 4 hours using sweet, juicy strawberries. Use this as a basic recipe throughout the summer months with raspberries, blueberries, peaches and other soft fruits.
Makes 4 servings
3 cups fresh strawberries, hulled and halved
1/2 cup sugar
1 teaspoon fresh lemon juice
1 cup whipping cream
Combine the berries, sugar and lemon juice in the food processor with the steel blade in place. Process until berries are pureed.
Whip the cream until it holds stiff peaks. Stir the puree into the cream until blended. Taste and add sugar if needed. Refrigerate 3 to 4 hours before serving.
Fresh Strawberry Frango: Just spread the April Fresh Strawberry Fool into an 8-inch cake pan, cover well, and freeze. Scoop out like ice cream when you want to serve it.
Finnish May Day Tippaleipa
Tippaleipa, the crispy, curled nest of pastries can be found in bakeries through out Finland on May Day. They are not difficult to make, though. Similar to the Pennsylvania Dutch funnel cakes, the thin batter is drizzled into hot oil to cook.
Makes about 36 pastries
2 eggs
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups all-purpose flour
Vegetable oil for frying
Powdered sugar
In a large bowl, mix the eggs, sugar, salt and milk. Blend in the flour until batter is smooth.
Heat three to four inches of oil in a heavy kettle or deep-fat fryer to 370 to 380 degrees F.
Pour about half of the batter into a heavy-duty zipper-lock plastic bag*. Clip 1/4 inch off one corner. Press the batter through the hole in the bag into the hot fat, twirling it to make a bird’s nest-type shape. Cook until golden brown, about 30 seconds on each side. With a slotted spoon, remove pastry from the oil and drain on paper towels. Repeat until all the batter is used. Dust with powdered sugar.
*It’s best to work with only half the batter at a time even if it seems like the whole amount would fit into the bag to prevent the bag from bursting.
Visiting India
VISITING INDIA
When we left Duluth, it was just about 32 degrees F. but wondered if I’d need my coat in the tropical weather of south India. I decided I’d take it anyway. Detroit was cold, Paris was chilly, but when we stepped off the plane (30 hours later) onto the tarmac in Bangalore, in the middle of the night it was about 80 degrees. Off came the coat!
India has the reputation of “exciting all the senses” you know, of sight, sound, taste, smell and touch. It’s true. But if fright could be one of the “senses”, I would put it right on top of the list. The feel of warm air, the smell of exhaust, the lights, were all topped off by the traffic: Three-wheelers and motorcycles wove through cars, busses, trucks, a tractor pulling a wagon, oxen pulling a cart, sometimes six abreast on a two-lane street with no traffic signals. They drive on the left side of the road and the pace was not slow. It was a game of “chicken!”
But the warm cooking aromas of spices – ginger, coriander, cardamom, cinnamon, cumin, peppers and chilies permeated the guest house we entered as well as the homes we visited. These are the flavors and aromas I was the most interested in.
So here I have attempted to offer simplified Indian recipes to complete one meal. As a guest in Indian homes, I quickly discovered that a full meal took just a few minutes to prepare because the efficient cook toasts and grinds her own favorite spice combinations ready to use. so that cooking can be quick (they need to conserve on fuel), and food brought to the table is really fresh.
Spiced Cauliflower appetizer (Gobi Manchurian)
We had this several times, an example of Indo-Chinese fusion cooking. This is especially popular in southern India and Bangalore.
Serves 4
4 cups fresh cauliflower florets, cut into 1-inch pieces
2 to 3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon red chili powder
1/2 teaspoon salt
2 teaspoons freshly grated ginger
2 cloves garlic, pressed
Oil for deep frying
1 cup diced onion
1/2 cup diced red bell pepper
1 can (4 ounces) chopped green chilies, drained
4 tablespoons tomato paste
1 teaspoon soy sauce
5 to 6 fresh chopped basil leaves (optional)
Rinse the cauliflower in cold water; set aside. Combine the flour, cornstarch, chili powder and salt. Mix the ginger, and garlic and add half to the flour mixture. Toss florets in the seasoned flour. Heat about 1 inch of oil in a small pan or skillet. Add the florets and fry in batches until golden brown. Drain and set aside.
Remove all but 2 tablespoons of the oil and add the onions, bell pepper and chilies. Saute over medium heat until vegetables are tender-crisp, about 2 minutes. Mix the remaining ginger-garlic mixture with the tomato paste and soy sauce and add to the pan. Stir-fry for 2 minutes over medium heat. Toss the fried cauliflower into the mixture and cook until heated through. Turn into a serving bowl and garnish with basil leaves.
Carrot, Spinach, and Coconut Soup (Gaajar Palak Rasam)
This is a creamy, smooth soup infused with Indian spices. To make removal of the spices easy, either wrap them in a piece of cheesecloth or put them into a tea diffuser.
Serves 4
8 cups vegetable stock or water
1/2 teaspoon crushed black peppercorns
8 green cardamom pods, crushed (include pods in the mix)
4 whole cloves
1-inch stick cinnamon
2 bay leaves, crushed
1 1/2 cups peeled, chopped carrots
1 package (5-ounces) baby spinach leaves
1/2 teaspoon cayenne pepper
Juice of 1 lime (about 2 tablespoons)
Salt to taste
1/4 cup coconut milk or cream
2 tablespoons chopped fresh cilantro leaves
Heat the stock in a large saucepan. Tie the peppercorns, cardamom pods, cloves, cinnamon and bay leaves in a piece of cheesecloth. Place into the boiling stock along with the carrots, spinach, cayenne pepper, lime juice and salt to taste. Bring to a boil; reduce heat and simmer until the liquid is reduced by half. Remove from the heat and discard the spice bag. Puree the soup in a blender until smooth. Turn into a saucepan and add the coconut milk or cream; heat to simmering and serve garnished with chopped cilantro.
Lentils with Cumin and Chilies (Dal)
I think we had lentils at each and every meal for two weeks. Normally, all foods are eaten with a torn off piece of chapatti, or flat bread. Utensils are not usually offered, and you use your right hand to tear off a piece of the bread. You use this piece to pick up your food in the fold of the bread, Dal varies from simple to complex. This is a simple version.
Serves 4
1 cup lentils, preferably pink, washed and drained
1/2 teaspoon turmeric
1 teaspoon salt, or to taste
4 cups water
2 1/2 tablespoons vegetable oil
1 1/4 teaspoons cumin seeds
2 whole dried red chilies
1/2 teaspoon cayenne pepper, or to taste
Juice of 1/2 lime (about 2 tablespoons)
In a medium saucepan, combine the lentils, turmeric,salt, and water. Bring to a boil and simmer, covered, until the lentils are soft, about 25 minutes. Add more water if necessary.
Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon. Return to the pot and stir. Continue cooking 5 minutes to thicken.
Heat the oil in a small skillet over medium-high heat. Add the cumin seeds and cook, stirring until they turn a light brown color 1 to 2 minutes. Add the whole chilies and cook, stirring, for about 30 seconds. Remove from the heat and add the cayenne.
Stir half of the oil mixture and all of the lime juice into the dal and simmer gently, uncovered, for 5 minutes. Transfer to a serving bowl and pour remaining oil mixture over the top. Serve hot.
Chicken Tikka Masala
Although we mainly ate vegetarian, this is one of the more delightful chicken dishes, aromatic with spices, and quick to prepare.
Serves 4
3 boneless, skinless chicken breasts, about 1 pound
4 tablespoons vegetable oil
5 whole cardamom pods
1 3-inch stick cinnamon
1 1/2 onions, chopped
2 teaspoons freshly grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Garam Masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)
1 medium tomato, chopped
2 tablespoons tomato paste
1/2 cup water
1 can (14 ounces) coconut milk or 1 cup plain yogurt.
Hot Basmati rice for serving.
Cut the chicken breasts into 1-inch cubes; set aside. In a large, shallow skillet, heat the oil and add the cardamom pods and cinnamon stick; heat for a few seconds until aromatic, remove and discard the cardamom and cinnamon.
Add the onions, ginger, garlic, cumin, coriander, Garam Masala, paprika, turmeric and pepper to the pan. Cook over medium-low heat until onions are tender. Add the tomato and tomato paste along with the water. Simmer and stir until blended, then add the chicken cubes and cook, stirring, about 10 minutes until chicken is cooked through. Add the coconut milk or yogurt and stir until blended. Serve hot with Basmati Rice.
When we left Duluth, it was just about 32 degrees F. but wondered if I’d need my coat in the tropical weather of south India. I decided I’d take it anyway. Detroit was cold, Paris was chilly, but when we stepped off the plane (30 hours later) onto the tarmac in Bangalore, in the middle of the night it was about 80 degrees. Off came the coat!
India has the reputation of “exciting all the senses” you know, of sight, sound, taste, smell and touch. It’s true. But if fright could be one of the “senses”, I would put it right on top of the list. The feel of warm air, the smell of exhaust, the lights, were all topped off by the traffic: Three-wheelers and motorcycles wove through cars, busses, trucks, a tractor pulling a wagon, oxen pulling a cart, sometimes six abreast on a two-lane street with no traffic signals. They drive on the left side of the road and the pace was not slow. It was a game of “chicken!”
But the warm cooking aromas of spices – ginger, coriander, cardamom, cinnamon, cumin, peppers and chilies permeated the guest house we entered as well as the homes we visited. These are the flavors and aromas I was the most interested in.
So here I have attempted to offer simplified Indian recipes to complete one meal. As a guest in Indian homes, I quickly discovered that a full meal took just a few minutes to prepare because the efficient cook toasts and grinds her own favorite spice combinations ready to use. so that cooking can be quick (they need to conserve on fuel), and food brought to the table is really fresh.
Spiced Cauliflower appetizer (Gobi Manchurian)
We had this several times, an example of Indo-Chinese fusion cooking. This is especially popular in southern India and Bangalore.
Serves 4
4 cups fresh cauliflower florets, cut into 1-inch pieces
2 to 3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon red chili powder
1/2 teaspoon salt
2 teaspoons freshly grated ginger
2 cloves garlic, pressed
Oil for deep frying
1 cup diced onion
1/2 cup diced red bell pepper
1 can (4 ounces) chopped green chilies, drained
4 tablespoons tomato paste
1 teaspoon soy sauce
5 to 6 fresh chopped basil leaves (optional)
Rinse the cauliflower in cold water; set aside. Combine the flour, cornstarch, chili powder and salt. Mix the ginger, and garlic and add half to the flour mixture. Toss florets in the seasoned flour. Heat about 1 inch of oil in a small pan or skillet. Add the florets and fry in batches until golden brown. Drain and set aside.
Remove all but 2 tablespoons of the oil and add the onions, bell pepper and chilies. Saute over medium heat until vegetables are tender-crisp, about 2 minutes. Mix the remaining ginger-garlic mixture with the tomato paste and soy sauce and add to the pan. Stir-fry for 2 minutes over medium heat. Toss the fried cauliflower into the mixture and cook until heated through. Turn into a serving bowl and garnish with basil leaves.
Carrot, Spinach, and Coconut Soup (Gaajar Palak Rasam)
This is a creamy, smooth soup infused with Indian spices. To make removal of the spices easy, either wrap them in a piece of cheesecloth or put them into a tea diffuser.
Serves 4
8 cups vegetable stock or water
1/2 teaspoon crushed black peppercorns
8 green cardamom pods, crushed (include pods in the mix)
4 whole cloves
1-inch stick cinnamon
2 bay leaves, crushed
1 1/2 cups peeled, chopped carrots
1 package (5-ounces) baby spinach leaves
1/2 teaspoon cayenne pepper
Juice of 1 lime (about 2 tablespoons)
Salt to taste
1/4 cup coconut milk or cream
2 tablespoons chopped fresh cilantro leaves
Heat the stock in a large saucepan. Tie the peppercorns, cardamom pods, cloves, cinnamon and bay leaves in a piece of cheesecloth. Place into the boiling stock along with the carrots, spinach, cayenne pepper, lime juice and salt to taste. Bring to a boil; reduce heat and simmer until the liquid is reduced by half. Remove from the heat and discard the spice bag. Puree the soup in a blender until smooth. Turn into a saucepan and add the coconut milk or cream; heat to simmering and serve garnished with chopped cilantro.
Lentils with Cumin and Chilies (Dal)
I think we had lentils at each and every meal for two weeks. Normally, all foods are eaten with a torn off piece of chapatti, or flat bread. Utensils are not usually offered, and you use your right hand to tear off a piece of the bread. You use this piece to pick up your food in the fold of the bread, Dal varies from simple to complex. This is a simple version.
Serves 4
1 cup lentils, preferably pink, washed and drained
1/2 teaspoon turmeric
1 teaspoon salt, or to taste
4 cups water
2 1/2 tablespoons vegetable oil
1 1/4 teaspoons cumin seeds
2 whole dried red chilies
1/2 teaspoon cayenne pepper, or to taste
Juice of 1/2 lime (about 2 tablespoons)
In a medium saucepan, combine the lentils, turmeric,salt, and water. Bring to a boil and simmer, covered, until the lentils are soft, about 25 minutes. Add more water if necessary.
Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon. Return to the pot and stir. Continue cooking 5 minutes to thicken.
Heat the oil in a small skillet over medium-high heat. Add the cumin seeds and cook, stirring until they turn a light brown color 1 to 2 minutes. Add the whole chilies and cook, stirring, for about 30 seconds. Remove from the heat and add the cayenne.
Stir half of the oil mixture and all of the lime juice into the dal and simmer gently, uncovered, for 5 minutes. Transfer to a serving bowl and pour remaining oil mixture over the top. Serve hot.
Chicken Tikka Masala
Although we mainly ate vegetarian, this is one of the more delightful chicken dishes, aromatic with spices, and quick to prepare.
Serves 4
3 boneless, skinless chicken breasts, about 1 pound
4 tablespoons vegetable oil
5 whole cardamom pods
1 3-inch stick cinnamon
1 1/2 onions, chopped
2 teaspoons freshly grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Garam Masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)
1 medium tomato, chopped
2 tablespoons tomato paste
1/2 cup water
1 can (14 ounces) coconut milk or 1 cup plain yogurt.
Hot Basmati rice for serving.
Cut the chicken breasts into 1-inch cubes; set aside. In a large, shallow skillet, heat the oil and add the cardamom pods and cinnamon stick; heat for a few seconds until aromatic, remove and discard the cardamom and cinnamon.
Add the onions, ginger, garlic, cumin, coriander, Garam Masala, paprika, turmeric and pepper to the pan. Cook over medium-low heat until onions are tender. Add the tomato and tomato paste along with the water. Simmer and stir until blended, then add the chicken cubes and cook, stirring, about 10 minutes until chicken is cooked through. Add the coconut milk or yogurt and stir until blended. Serve hot with Basmati Rice.
Tuesday, November 6, 2007
autumn desserts
Autumn Desserts
Apples, pears, and pumpkin desserts always taste the best in the fall. I’ve often wondered why that is so. Maybe it is because they blend right in with the spicy aromas of turning leaves piqued by the smell of evergreens about to take over the “green scene” for winter. More likely, it is because this is the time of year when tree-ripened apples and pears show up in great variety in the market and pumpkins – well, they fill huge bins just waiting to be selected.
Thinking of autumn desserts, I couldn’t decide between an old-time Finnish favorite – a simple to make, buttery, apple-sugar cake, and pumpkin cheesecake. So I decided to include them both.
But here’s an idea for seckle pears, too. Seckle pears are those tiny little pears that show up for a brief period of time in the fall. Usually locally grown, they are sweet little fruits, no taller than three inches.
I got this idea also in Finland, when a friend served it for dessert. I asked her for the recipe and she just said, “There’s no recipe,” she replied, “you just wash the pears, stand them up in a pan and bake them for about an hour.” What temperature (anything from 325 to 350 degrees F. depending on what else you are roasting. Try that for a no-fuss dessert when you are really busy! When the pears are soft, just sprinkle them with powdered sugar and serve with whipped cream flavored with a little crème de menthe, one pear per person.
This next recipe is a simple Finnish one, too, perfect with any of the fresh apples of fall. It was first published in The Finnish Cookbook in 1964.
FINNISH APPLE SUGAR CAKE (Omenasokerikakku)
Makes 12 servings
1/4 cup (1/2 stick) softened butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
dash salt
3/4 cup light cream or undiluted evaporated milk
2 medium apples, peeled, cored and sliced about 1/2 inch
Cinnamon sugar: 2 tablespoons sugar mixed with 1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch cake pan.
In a large bowl, cream the butter and sugar together; add the eggs and beat until light. Stir the flour, baking powder and salt together and add to the cream mixture alternately with the cream. Mix until batter is smooth and spread into the prepared pan.
Insert the apple slices so that the outer edges of the apple slices are up. Sprinkle evenly with the cinnamon sugar and bake for 45 to 50 minutes or until a toothpick inserted into the cake comes out clean and dry. Serve warm.
Pecan Crusted Spiced Pumpkin Cheesecake
This needs to chill overnight so that it will cut easily, so plan accordingly.
Makes 16 servings
Pecan Crust
1 cup all-purpose flour
1/4 cup (1/2 stick) butter, softened
1 cup pecans
1/2 cup firmly packed brown sugar.
Filling:
4 packages (8-ounce) cream cheese
1 1/2 cups sugar
3 large eggs
1 can (15-ounce) pumpkin
1 cup whipping cream or undiluted evaporated milk
2 teaspoons vanilla
1 1/2 tablespoons pumpkin pie spice
Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
In a food processor with the steel blade in place, combine the flour, butter and pecans. Process until pecans are finely chopped and blend in the brown sugar. Press mixture evenly over the bottom and about 1/2 inch up the sides of the pan. Bake for 10 minutes or until lightly browned. Remove from oven and set pan on top of a rimmed cookie sheet.
Meanwhile, make the filling: In a large bowl with an electric mixer, beat the cream cheese and sugar together until well blended. Beat in the eggs, pumpkin, cream, vanilla and pumpkin pie spice. Pour mixture into the crust in the pan. Bake for 1 to 1 1/2 hours or until a knife inserted just slightly off center comes out clean. Be careful not to overbake the cheesecake. Cool on a rack, then chill overnight before cutting into wedges to serve.
Apples, pears, and pumpkin desserts always taste the best in the fall. I’ve often wondered why that is so. Maybe it is because they blend right in with the spicy aromas of turning leaves piqued by the smell of evergreens about to take over the “green scene” for winter. More likely, it is because this is the time of year when tree-ripened apples and pears show up in great variety in the market and pumpkins – well, they fill huge bins just waiting to be selected.
Thinking of autumn desserts, I couldn’t decide between an old-time Finnish favorite – a simple to make, buttery, apple-sugar cake, and pumpkin cheesecake. So I decided to include them both.
But here’s an idea for seckle pears, too. Seckle pears are those tiny little pears that show up for a brief period of time in the fall. Usually locally grown, they are sweet little fruits, no taller than three inches.
I got this idea also in Finland, when a friend served it for dessert. I asked her for the recipe and she just said, “There’s no recipe,” she replied, “you just wash the pears, stand them up in a pan and bake them for about an hour.” What temperature (anything from 325 to 350 degrees F. depending on what else you are roasting. Try that for a no-fuss dessert when you are really busy! When the pears are soft, just sprinkle them with powdered sugar and serve with whipped cream flavored with a little crème de menthe, one pear per person.
This next recipe is a simple Finnish one, too, perfect with any of the fresh apples of fall. It was first published in The Finnish Cookbook in 1964.
FINNISH APPLE SUGAR CAKE (Omenasokerikakku)
Makes 12 servings
1/4 cup (1/2 stick) softened butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
dash salt
3/4 cup light cream or undiluted evaporated milk
2 medium apples, peeled, cored and sliced about 1/2 inch
Cinnamon sugar: 2 tablespoons sugar mixed with 1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch cake pan.
In a large bowl, cream the butter and sugar together; add the eggs and beat until light. Stir the flour, baking powder and salt together and add to the cream mixture alternately with the cream. Mix until batter is smooth and spread into the prepared pan.
Insert the apple slices so that the outer edges of the apple slices are up. Sprinkle evenly with the cinnamon sugar and bake for 45 to 50 minutes or until a toothpick inserted into the cake comes out clean and dry. Serve warm.
Pecan Crusted Spiced Pumpkin Cheesecake
This needs to chill overnight so that it will cut easily, so plan accordingly.
Makes 16 servings
Pecan Crust
1 cup all-purpose flour
1/4 cup (1/2 stick) butter, softened
1 cup pecans
1/2 cup firmly packed brown sugar.
Filling:
4 packages (8-ounce) cream cheese
1 1/2 cups sugar
3 large eggs
1 can (15-ounce) pumpkin
1 cup whipping cream or undiluted evaporated milk
2 teaspoons vanilla
1 1/2 tablespoons pumpkin pie spice
Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
In a food processor with the steel blade in place, combine the flour, butter and pecans. Process until pecans are finely chopped and blend in the brown sugar. Press mixture evenly over the bottom and about 1/2 inch up the sides of the pan. Bake for 10 minutes or until lightly browned. Remove from oven and set pan on top of a rimmed cookie sheet.
Meanwhile, make the filling: In a large bowl with an electric mixer, beat the cream cheese and sugar together until well blended. Beat in the eggs, pumpkin, cream, vanilla and pumpkin pie spice. Pour mixture into the crust in the pan. Bake for 1 to 1 1/2 hours or until a knife inserted just slightly off center comes out clean. Be careful not to overbake the cheesecake. Cool on a rack, then chill overnight before cutting into wedges to serve.
Holiday Favorites
HOLIDAY FAVORITE RECIPES FROM FRIENDS AND FAMILY
Holidays, for many people are laced with a web of memories, and these memories center on “together” times, be they a cookie making session, a coffee party, a family gathering, or just a get-together of friends.
Here, four special friends share their own favorite holiday recipes, each one is connected to family or friends in a special way. I offer, also, my family’s favorite memory.
Kathryn Martin, UMD Chancellor, shares the recipe from her Dutch grandmother. Kathryn writes: “My grandparents, Katrina and John VanZutphen moved to the United States shortly after the First World War, settling first in Kimberly then Little Chute, Wisconsin which was home to a significant number of immigrants from the Netherlands. My grandfather worked in a tannery and my grandmother ran a rooming house, both in an effort to save money to buy their dairy farm in Stanley, Wisconsin. Every Friday my grandmother baked fresh cookies, fresh bread and a variety of kinds of cakes and pies. But only at Christmas time did we have “Grandma Van’s Refrigerator Cookies”. Christmas for me is not complete without my Grandma VanZutphen’s Refrigerator Cookies, both as a recollection of wonderful family events, but also for my memories of helping her and my mother stir the dough and make the cookies.”
Grandma Van’s Refrigerator Cookies
1 cup butter
1 cup lard (can substitute Crisco, but do not substitute butter for this)
1 cup white sugar
1 cup brown sugar
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup finely chopped pecans
5 cups all-purpose flour
Melt the butter and lard together. Add soda to the melted mixture and add the remaining ingredients in the order given. Form dough into sticks, either round or rectangular. (I usually make rectangular blocks about 2 inches high by 2 ½ inches wide). Wrap and chill overnight. Slice 1/8 to 1/4 inch thick and bake at 375 degrees F. until light brown. Time depends on how thick the cookies are.
Arlene Coco, restaurant owner, writer, and fellow “foodie” is of Southern heritage She says her mother would always make Jambalaya on Christmas Eve because it fed a crowd and she could keep it warm in the oven to serve when the family came home after Midnight mass.
Louisiana Jambalaya
Serves 12
Ingredients:
4 tablespoons butter (1/2 stick)
2 cups onions, diced (1 large)
2 cups celery, chopped (2-3 stalks)
1 ½ cups green pepper, chopped (1 large)
2 tablespoons garlic, minced (3 large cloves)
2 pounds of Boneless Chicken Breast, diced
1 can (28 ounce) diced tomatoes in juice
1 Tablespoon Lea and Perrins Worcestershire sauce
1 Tablespoon Cajun seasoning
2 teaspoons salt
1 pound smoked sausage, sliced thin
3 cups parboiled rice (Uncle Ben’s)
5 cups Chicken stock
1 bunch green onions, thinly sliced
½ bunch fresh parsley, chopped
Tabasco to taste
In a large Dutch oven or straight edge saucepan with a lid, melt butter over medium heat. Add onions, celery, green peppers and garlic. Cook until soft, about 5-10 minutes. Add chicken and cook slightly. Add diced tomatoes, Worcestershire sauce , Cajun seasoning and salt. Simmer 10 minutes more and add sausage and rice.
Stir until well mixed and add 5 cups of chicken stock. Stir again and heat to a boil. When boiling, turn heat to low and simmer covered for 30 minutes.. Add green onions and parsley. Season to taste with Tabasco.
Lise Lunge Larson, was born and raised in southern Norway, and brings her tradition of food and story telling to Duluth. For many Norwegians, Ribbe, Pork Rib Roast with red sweet cabbage (surkal), mashed potatoes, gravy and green peas is the traditional Christmas meal. Its status is a little like that of the Thanksgiving turkey for Americans. In other words, it’s just not Christmas without it. The fact that the roast should be seasoned and refrigerated for 1 to 3 days makes it very handy for the cook to get a large part of the meal preparation done ahead. And, the cabbage is best made a day ahead of time, too.
Norwegian Pork Rib Roast, “Ribbe”
Serves 6
One 4 pound pork rib roast with the rind and fat. The bones need to be cut every 2-3 inches by the butcher.
2 tsp. salt
1 tsp. pepper
½ -1 cup water
If you managed to get the pork rib with the rind, place it fat side up and with a very sharp knife, cut through the rind and fat in a crosshatch pattern with 1 inch diamond shaped squares. Rub the meat all over with salt. Cover and refrigerate for 1 or 3 days.
Preheat oven to 400degrees F. Place the meat fat side up in a roasting pan. Bring the water to boil and pour over the meat. Cover with aluminum foil and place the roasting pan in the middle of the oven. Bake for 10-15 minutes.
Remove the roast from the oven. Reduce oven temperature to 350 degrees, remove foil, and place the roast on a wire rack inside the roasting pan. Return to oven, this time in the lower third.
Roast for about 1 hour, basting if needed to keep it moist. It’s a little difficult to say exactly when the ribbe is done as it will depend on how thick the piece is. Use a thermometer to check for internal temperatures.
If you managed to get the ribbe with the fat and rind, move it to the middle of the oven when it is done and turn up the heat to 400-425 and roast for about 20 more minutes, checking it frequently. You want to turn the crackling crisp without burning the roast. When the rind is brown and the squares have started to separate, it’s ready.
Cut the meat into 2-rib sections and serve with mashed potatoes, gravy made from the drippings, green peas and a sweet and sour red cabbage (surkal) dish for a colorful and festive meal.
Surkal
1 head of red cabbage
2 apples
2/3 cup water
1 tsp. salt
2 tsp. caraway
2-3 tablespoons apple cider vinegar or more to taste
2 tablespoons red currant jelly
2 tablespoons maple syrup or more to taste.
Finely slice cabbage into thin, long strips. Slice apples into sections and layer the cabbage and the apples in a heavy bottomed pot with the caraway, salt, and maple syrup. Pour the water and the vinegar over and bring to a boil. Stir to mix and reduce heat to a simmer. Cook for at least one hour, till cabbage is completely tender. Add currant jelly and adjust the sweet and sour ratio to taste.
This dish is actually best when made one day ahead of time and is the perfect accompaniment to ribbe.
The talk at the Continental hair solon often centers on food, and when I mentioned this gathering of recipes for this story, Chuck immediately offered Bill’s recipe for Cranberry Pudding. This favorite of theirs was first served to them at a friend’s home, who shared it with Bill who makes it every holiday season without fail. The recipe, he thought came from an old Betty Crocker cookbook. Bill, however, always makes this steamed pudding in a metal loaf pan rather than a tube-type pan that is commonly used.
Steamed Cranberry Pudding
Serves 10 to 12
2 cups fresh cranberries
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup light or dark molasses
Sauce:
1 cup white sugar
1/2 cup (1 stick) butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla
Lightly grease a 2-quart metal pan. Pick over the cranberries, wash and drain.
Sift together the flour and salt; dredge cranberries in the flour mixture. Dissolve soda in the boiling water and add the molasses. Stir and allow to foam up.
Add molasses mixture to the flour and cranberry mixture. Mix until well blended. Spoon into the prepared pan and cover with a double layer of foil. Fasten with a heavy elastic band or string.
Place into a deep saucepan and fill with water up to about half the way up the side of the pudding pan. Cover and place over high heat. Bring water to a boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert onto a serving plate. Cut into 1/2 inch slices.
To make the sauce, mix together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of the pudding.
I think my brothers and sisters would agree that Mom’s Raspberry Sauce is our number one Christmas food memory.
Back when our parents lived on Rose road, they had a huge raspberry patch. Every summer they froze ice cream buckets full of these beautiful, juicy, berries. Mom would use them to make Raspberry Sauce for Christmas Eve dessert.
On Christmas Eve we packed into their little house – there must have been a hundred of us, or so it seemed. The buffet was potluck and varied in offerings from hamburger casseroles to wild rice salads, fruit salads, a variety of Christmas breads and cookies.
What we all looked forward to, though, was the Raspberry Sauce Mom made from her frozen berries, and served out of a huge punch bowl. The sauce was a clear red pudding, which she usually thickened with tapioca. Cornstarch would have made it cloudy. We spooned the sauce into clear glass cups or clear plastic glasses and plopped a dollop of whipped cream on top. Even the babies loved this dessert!
Today, without the advantage of having buckets of home-grown raspberries, I make the sauce using raspberries from the supermarket and cranberry raspberry juice.
Mom’s Raspberry Sauce
Makes about 16 servings
2 quarts frozen unsweetened raspberries
2 quarts raspberry cranberry juice
1 cup minute tapiocas
Sugar to taste
Sweetened whipped cream for serving
In a large 6 to 8 quart pot, combine the berries, juice and tapioca. Let stand for at least 15 minutes. Then, place over medium heat and bring to a boil, stirring at first occasionally, but when the sauce comes to a boil, stir vigorously until it is smooth and thickened. Taste and add sugar.
Cover and set aside to cool. The sauce will thicken even more when it is cold.
Serve with sweetened whipped cream for dessert.
Holidays, for many people are laced with a web of memories, and these memories center on “together” times, be they a cookie making session, a coffee party, a family gathering, or just a get-together of friends.
Here, four special friends share their own favorite holiday recipes, each one is connected to family or friends in a special way. I offer, also, my family’s favorite memory.
Kathryn Martin, UMD Chancellor, shares the recipe from her Dutch grandmother. Kathryn writes: “My grandparents, Katrina and John VanZutphen moved to the United States shortly after the First World War, settling first in Kimberly then Little Chute, Wisconsin which was home to a significant number of immigrants from the Netherlands. My grandfather worked in a tannery and my grandmother ran a rooming house, both in an effort to save money to buy their dairy farm in Stanley, Wisconsin. Every Friday my grandmother baked fresh cookies, fresh bread and a variety of kinds of cakes and pies. But only at Christmas time did we have “Grandma Van’s Refrigerator Cookies”. Christmas for me is not complete without my Grandma VanZutphen’s Refrigerator Cookies, both as a recollection of wonderful family events, but also for my memories of helping her and my mother stir the dough and make the cookies.”
Grandma Van’s Refrigerator Cookies
1 cup butter
1 cup lard (can substitute Crisco, but do not substitute butter for this)
1 cup white sugar
1 cup brown sugar
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup finely chopped pecans
5 cups all-purpose flour
Melt the butter and lard together. Add soda to the melted mixture and add the remaining ingredients in the order given. Form dough into sticks, either round or rectangular. (I usually make rectangular blocks about 2 inches high by 2 ½ inches wide). Wrap and chill overnight. Slice 1/8 to 1/4 inch thick and bake at 375 degrees F. until light brown. Time depends on how thick the cookies are.
Arlene Coco, restaurant owner, writer, and fellow “foodie” is of Southern heritage She says her mother would always make Jambalaya on Christmas Eve because it fed a crowd and she could keep it warm in the oven to serve when the family came home after Midnight mass.
Louisiana Jambalaya
Serves 12
Ingredients:
4 tablespoons butter (1/2 stick)
2 cups onions, diced (1 large)
2 cups celery, chopped (2-3 stalks)
1 ½ cups green pepper, chopped (1 large)
2 tablespoons garlic, minced (3 large cloves)
2 pounds of Boneless Chicken Breast, diced
1 can (28 ounce) diced tomatoes in juice
1 Tablespoon Lea and Perrins Worcestershire sauce
1 Tablespoon Cajun seasoning
2 teaspoons salt
1 pound smoked sausage, sliced thin
3 cups parboiled rice (Uncle Ben’s)
5 cups Chicken stock
1 bunch green onions, thinly sliced
½ bunch fresh parsley, chopped
Tabasco to taste
In a large Dutch oven or straight edge saucepan with a lid, melt butter over medium heat. Add onions, celery, green peppers and garlic. Cook until soft, about 5-10 minutes. Add chicken and cook slightly. Add diced tomatoes, Worcestershire sauce , Cajun seasoning and salt. Simmer 10 minutes more and add sausage and rice.
Stir until well mixed and add 5 cups of chicken stock. Stir again and heat to a boil. When boiling, turn heat to low and simmer covered for 30 minutes.. Add green onions and parsley. Season to taste with Tabasco.
Lise Lunge Larson, was born and raised in southern Norway, and brings her tradition of food and story telling to Duluth. For many Norwegians, Ribbe, Pork Rib Roast with red sweet cabbage (surkal), mashed potatoes, gravy and green peas is the traditional Christmas meal. Its status is a little like that of the Thanksgiving turkey for Americans. In other words, it’s just not Christmas without it. The fact that the roast should be seasoned and refrigerated for 1 to 3 days makes it very handy for the cook to get a large part of the meal preparation done ahead. And, the cabbage is best made a day ahead of time, too.
Norwegian Pork Rib Roast, “Ribbe”
Serves 6
One 4 pound pork rib roast with the rind and fat. The bones need to be cut every 2-3 inches by the butcher.
2 tsp. salt
1 tsp. pepper
½ -1 cup water
If you managed to get the pork rib with the rind, place it fat side up and with a very sharp knife, cut through the rind and fat in a crosshatch pattern with 1 inch diamond shaped squares. Rub the meat all over with salt. Cover and refrigerate for 1 or 3 days.
Preheat oven to 400degrees F. Place the meat fat side up in a roasting pan. Bring the water to boil and pour over the meat. Cover with aluminum foil and place the roasting pan in the middle of the oven. Bake for 10-15 minutes.
Remove the roast from the oven. Reduce oven temperature to 350 degrees, remove foil, and place the roast on a wire rack inside the roasting pan. Return to oven, this time in the lower third.
Roast for about 1 hour, basting if needed to keep it moist. It’s a little difficult to say exactly when the ribbe is done as it will depend on how thick the piece is. Use a thermometer to check for internal temperatures.
If you managed to get the ribbe with the fat and rind, move it to the middle of the oven when it is done and turn up the heat to 400-425 and roast for about 20 more minutes, checking it frequently. You want to turn the crackling crisp without burning the roast. When the rind is brown and the squares have started to separate, it’s ready.
Cut the meat into 2-rib sections and serve with mashed potatoes, gravy made from the drippings, green peas and a sweet and sour red cabbage (surkal) dish for a colorful and festive meal.
Surkal
1 head of red cabbage
2 apples
2/3 cup water
1 tsp. salt
2 tsp. caraway
2-3 tablespoons apple cider vinegar or more to taste
2 tablespoons red currant jelly
2 tablespoons maple syrup or more to taste.
Finely slice cabbage into thin, long strips. Slice apples into sections and layer the cabbage and the apples in a heavy bottomed pot with the caraway, salt, and maple syrup. Pour the water and the vinegar over and bring to a boil. Stir to mix and reduce heat to a simmer. Cook for at least one hour, till cabbage is completely tender. Add currant jelly and adjust the sweet and sour ratio to taste.
This dish is actually best when made one day ahead of time and is the perfect accompaniment to ribbe.
The talk at the Continental hair solon often centers on food, and when I mentioned this gathering of recipes for this story, Chuck immediately offered Bill’s recipe for Cranberry Pudding. This favorite of theirs was first served to them at a friend’s home, who shared it with Bill who makes it every holiday season without fail. The recipe, he thought came from an old Betty Crocker cookbook. Bill, however, always makes this steamed pudding in a metal loaf pan rather than a tube-type pan that is commonly used.
Steamed Cranberry Pudding
Serves 10 to 12
2 cups fresh cranberries
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup light or dark molasses
Sauce:
1 cup white sugar
1/2 cup (1 stick) butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla
Lightly grease a 2-quart metal pan. Pick over the cranberries, wash and drain.
Sift together the flour and salt; dredge cranberries in the flour mixture. Dissolve soda in the boiling water and add the molasses. Stir and allow to foam up.
Add molasses mixture to the flour and cranberry mixture. Mix until well blended. Spoon into the prepared pan and cover with a double layer of foil. Fasten with a heavy elastic band or string.
Place into a deep saucepan and fill with water up to about half the way up the side of the pudding pan. Cover and place over high heat. Bring water to a boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert onto a serving plate. Cut into 1/2 inch slices.
To make the sauce, mix together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of the pudding.
I think my brothers and sisters would agree that Mom’s Raspberry Sauce is our number one Christmas food memory.
Back when our parents lived on Rose road, they had a huge raspberry patch. Every summer they froze ice cream buckets full of these beautiful, juicy, berries. Mom would use them to make Raspberry Sauce for Christmas Eve dessert.
On Christmas Eve we packed into their little house – there must have been a hundred of us, or so it seemed. The buffet was potluck and varied in offerings from hamburger casseroles to wild rice salads, fruit salads, a variety of Christmas breads and cookies.
What we all looked forward to, though, was the Raspberry Sauce Mom made from her frozen berries, and served out of a huge punch bowl. The sauce was a clear red pudding, which she usually thickened with tapioca. Cornstarch would have made it cloudy. We spooned the sauce into clear glass cups or clear plastic glasses and plopped a dollop of whipped cream on top. Even the babies loved this dessert!
Today, without the advantage of having buckets of home-grown raspberries, I make the sauce using raspberries from the supermarket and cranberry raspberry juice.
Mom’s Raspberry Sauce
Makes about 16 servings
2 quarts frozen unsweetened raspberries
2 quarts raspberry cranberry juice
1 cup minute tapiocas
Sugar to taste
Sweetened whipped cream for serving
In a large 6 to 8 quart pot, combine the berries, juice and tapioca. Let stand for at least 15 minutes. Then, place over medium heat and bring to a boil, stirring at first occasionally, but when the sauce comes to a boil, stir vigorously until it is smooth and thickened. Taste and add sugar.
Cover and set aside to cool. The sauce will thicken even more when it is cold.
Serve with sweetened whipped cream for dessert.
Mini Indulgences
MINI INDULGENCES WHEN JUST A LITTLE BITE OF SOMETHING SWEET WILL DO
Often when we eat out, we share a dessert (one dessert, 4 forks). So I thought, this being the season for indulgent desserts it would be fun to work out some favorites out in mini versions. Desserts like crème brulee, pumpkin pie, pecan pie, chocolate mousse and truffles. Upscale restaurants and fancy day spas serve them in miniature 2 to 3-ounce sizes (or in the amount that a shot glass will hold).
The trick to making these at home is to be creative in finding little-enough dishes. Mini pies are simple – you can use miniature muffin cups. Chocolate mousse is easily served in one-ounce shot glasses (but you need to find spoons small enough to dig into them). Mini crème brulee posed a bit of a problem until I hit upon the idea of using porcelain or metal butter cups, although votive light holders might also be a choice. You just need to be sure that whatever you use can withstand the heat of the oven and the heat of a blowtorch.
Chocolate Espresso Mousse
For mini mousses, shot glasses work well here whether glass or ceramic. Chocolate covered coffee beans are sold in coffee shops (like Starbucks), or in the coffee section of the supermarket. Remember to locate demitasse or similar little spoons for serving.
Makes 12 mini (1-ounce) desserts
1 cup whipping cream
1 tablespoon finely ground espresso
4 ounces bittersweet chocolate
3 tablespoons superfine sugar
3 tablespoons instant coffee granules
12 chocolate covered coffee beans
In a microwave-safe bowl, combine the cream and ground espresso. Microwave, uncovered, on high for 2 minutes or until cream is hot. Strain cream into another microwave-safe container to remove any little bits of ground coffee and add the chocolate sugar and instant coffee granules. Pour into 12 shot glasses. Chill for 3 hours or until firm. Top each with a chocolate covered coffee bean.
Mini Pecan Pies
Bake these pies in miniature muffin tins.
Makes 24
Crust:
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
Filling:
1 large egg
3/4 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
3/4 cup pecans, chopped to 1/4 inch pieces
Garnish:
1/2 cup semi-sweet chocolate chips, melted
In the food processor with the steel blade in place, combine cream cheese and butter. Process until blended. Add the flour and process until flour is worked into the mixture. Cover and chill for 30 minutes.
Preheat the oven to 375 degrees F. Divide dough into 24 equal pieces. Place one piece of dough into each of 24 miniature muffin pan cups. Press dough onto bottom and up the sides of the edges to form shells.
In a small bowl, mix the egg, brown sugar, vanilla and pecans. Spoon mixture into the muffin cups, dividing the mixture evenly. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes, run knife around the edges of each to remove from pans. Put chocolate chips into a heavy-duty plastic bag. Set sealed bag into hot water to melt the chocolate. Snip a very small hole in the corner of the bag and drizzle over the pies.
Mini Crème Brulee
Very easy to put together. My first batch I cooked in tiny demitasse cups, filling them by half. Then, after calling around I found 2-ounce little metal cups from a restaurant supply that cost only 49 cents each and they worked well, too. This is an easy recipe to put together. I used a dozen of them for one batch. A regular blow torch is handy for melting the sugar on top.
Makes 12 1-1/2 to 2-ounce desserts
2 cups heavy cream
5 large egg yolks
1/2 cup sugar, preferably super fine or baker’s sugar
1 tablespoon pure vanilla extract
about 1/2 cup light brown sugar
Preheat the oven to 275 degrees. Whisk the cream and egg yolks together until perfectly blended. Put through a fine strainer to remove little lumps from the egg yolks. Mix in the sugar and vanilla. Pour into 12 two-ounce cups and place in a large baking pan. Pour about 1 inch of boiling water into the baking pan. Bake for 35 to 55 minutes, then check for doneness by inserting a knife into the center of one and if it comes out clean, they’re done. Be careful not to overcook or, like a custard, the crèmes will separate.
Remove from the baking pan and set on a counter to cool. Chill at least 3 hours before serving.
Before serving, spread a thin layer of brown sugar on top of each to cover completely.
Now, with a blow torch, melt the layer of brown sugar. The point is that you need to caramelize the sugar that will melt and then harden. Theoretically, you can do this under the broiler, but I have more luck with a blow torch.
Milk Chocolate Peanut Butter Truffles
8 ounces milk chocolate, or 1 1/4 cups milk chocolate chips
1/2 cup peanut butter, creamy or chunky
1 cup whipping cream, whipped
1/4 cup powdered sugar
1 tablespoon unsweetened cocoa powder
Put chocolate into a large glass bowl and microwave on HIGH 30 seconds at a time until chocolate is almost completely melted. Stir in peanut butter and cool to room temperature. Whip cream until stiff and fold into the mixture. Refrigerate until firm.
Scoop chilled mixture into 1-inch balls. Mix powdered sugar and cocoa powder and roll the truffles in the mixture. Place into miniature bon bon cups and refrigerate to store.
Makes 3 dozen.
Often when we eat out, we share a dessert (one dessert, 4 forks). So I thought, this being the season for indulgent desserts it would be fun to work out some favorites out in mini versions. Desserts like crème brulee, pumpkin pie, pecan pie, chocolate mousse and truffles. Upscale restaurants and fancy day spas serve them in miniature 2 to 3-ounce sizes (or in the amount that a shot glass will hold).
The trick to making these at home is to be creative in finding little-enough dishes. Mini pies are simple – you can use miniature muffin cups. Chocolate mousse is easily served in one-ounce shot glasses (but you need to find spoons small enough to dig into them). Mini crème brulee posed a bit of a problem until I hit upon the idea of using porcelain or metal butter cups, although votive light holders might also be a choice. You just need to be sure that whatever you use can withstand the heat of the oven and the heat of a blowtorch.
Chocolate Espresso Mousse
For mini mousses, shot glasses work well here whether glass or ceramic. Chocolate covered coffee beans are sold in coffee shops (like Starbucks), or in the coffee section of the supermarket. Remember to locate demitasse or similar little spoons for serving.
Makes 12 mini (1-ounce) desserts
1 cup whipping cream
1 tablespoon finely ground espresso
4 ounces bittersweet chocolate
3 tablespoons superfine sugar
3 tablespoons instant coffee granules
12 chocolate covered coffee beans
In a microwave-safe bowl, combine the cream and ground espresso. Microwave, uncovered, on high for 2 minutes or until cream is hot. Strain cream into another microwave-safe container to remove any little bits of ground coffee and add the chocolate sugar and instant coffee granules. Pour into 12 shot glasses. Chill for 3 hours or until firm. Top each with a chocolate covered coffee bean.
Mini Pecan Pies
Bake these pies in miniature muffin tins.
Makes 24
Crust:
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
Filling:
1 large egg
3/4 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
3/4 cup pecans, chopped to 1/4 inch pieces
Garnish:
1/2 cup semi-sweet chocolate chips, melted
In the food processor with the steel blade in place, combine cream cheese and butter. Process until blended. Add the flour and process until flour is worked into the mixture. Cover and chill for 30 minutes.
Preheat the oven to 375 degrees F. Divide dough into 24 equal pieces. Place one piece of dough into each of 24 miniature muffin pan cups. Press dough onto bottom and up the sides of the edges to form shells.
In a small bowl, mix the egg, brown sugar, vanilla and pecans. Spoon mixture into the muffin cups, dividing the mixture evenly. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes, run knife around the edges of each to remove from pans. Put chocolate chips into a heavy-duty plastic bag. Set sealed bag into hot water to melt the chocolate. Snip a very small hole in the corner of the bag and drizzle over the pies.
Mini Crème Brulee
Very easy to put together. My first batch I cooked in tiny demitasse cups, filling them by half. Then, after calling around I found 2-ounce little metal cups from a restaurant supply that cost only 49 cents each and they worked well, too. This is an easy recipe to put together. I used a dozen of them for one batch. A regular blow torch is handy for melting the sugar on top.
Makes 12 1-1/2 to 2-ounce desserts
2 cups heavy cream
5 large egg yolks
1/2 cup sugar, preferably super fine or baker’s sugar
1 tablespoon pure vanilla extract
about 1/2 cup light brown sugar
Preheat the oven to 275 degrees. Whisk the cream and egg yolks together until perfectly blended. Put through a fine strainer to remove little lumps from the egg yolks. Mix in the sugar and vanilla. Pour into 12 two-ounce cups and place in a large baking pan. Pour about 1 inch of boiling water into the baking pan. Bake for 35 to 55 minutes, then check for doneness by inserting a knife into the center of one and if it comes out clean, they’re done. Be careful not to overcook or, like a custard, the crèmes will separate.
Remove from the baking pan and set on a counter to cool. Chill at least 3 hours before serving.
Before serving, spread a thin layer of brown sugar on top of each to cover completely.
Now, with a blow torch, melt the layer of brown sugar. The point is that you need to caramelize the sugar that will melt and then harden. Theoretically, you can do this under the broiler, but I have more luck with a blow torch.
Milk Chocolate Peanut Butter Truffles
8 ounces milk chocolate, or 1 1/4 cups milk chocolate chips
1/2 cup peanut butter, creamy or chunky
1 cup whipping cream, whipped
1/4 cup powdered sugar
1 tablespoon unsweetened cocoa powder
Put chocolate into a large glass bowl and microwave on HIGH 30 seconds at a time until chocolate is almost completely melted. Stir in peanut butter and cool to room temperature. Whip cream until stiff and fold into the mixture. Refrigerate until firm.
Scoop chilled mixture into 1-inch balls. Mix powdered sugar and cocoa powder and roll the truffles in the mixture. Place into miniature bon bon cups and refrigerate to store.
Makes 3 dozen.
Sunday, May 27, 2007
My Dude Ranch Experience
MY DUDE RANCH EXPERIENCE
Last summer I spent a week visiting Colorado Dude Ranches. I never expected to ride a horse, I was just curious about the food and what else you could do in the setting. We have a daughter who is crazy for horses, and she would have loved nothing more than to spend a week at a dude ranch where the first thing you get on Monday morning is a comprehensive, personalized horseback riding and horsemanship lesson. The rides got more complex each day, and by the end of the week, you’re just about an expert after climbing mountains, descending them, crossing rivers and winding your way through wooded terrain.
What else could you do on a dude ranch? Lots of natural things like mountain hiking and biking, fly fishing, river rafting, archery, golf, reading, relaxing, evening barbecue cookouts and dancing. The focus is on family activities with supervision for young kids as parents take off on their own. During the winter season, some of the dude ranches are located near popular ski resorts, too.
Cost? The range was from less than $200 to about $300 per day per person, and there are various discounts and family plans at different ranches. Usually, but not always, a week long stay is required. I’ve included web sites below if you’d like more information.
What about the food? Well, it’s not just baked beans and wieners anymore. Even though the meals might be labeled as chuck wagon or cookout, the fare is more likely to be an updated version of American Western with a barbecue or southwestern flair. Some of the ranches have trained chefs at the helm.
You may be looking for something sweet and gooey for Valentine’s Day about now. From the Latigo Ranch cookbook here are two really easy sweets. The Peanut Butter Cookout Pie recipe makes three pies, each one serves 10. Make three and freeze two. Or, invite friends in for coffee and dessert. The brownies are always a hit. We enjoyed them for dessert at lunchtime after spending the morning outdoors. I’ll offer more “fun” recipes from dude ranches in another issue.
PEANUT BUTTER COOKOUT PIE
(Adapted from the Latigo Ranch Cookbook)
3 Oreo cookie crumb pie crusts
2 cups creamy peanut butter
2 (8-ounce) packages cream cheese, softened
1-1/3 cups sugar
2 teaspoons vanilla
1-1/2 cups whipping cream, stiffly beaten
10 ounces semi-sweet chocolate chips
1/4 cup hot coffee
Chopped peanuts and whipped cream for decoration, if desired
Prepare the pie crusts using your own favorite recipe. Beat the peanut butter, cream cheese, sugar and vanilla until smooth. Fold in the whipped cream. Spread mixture into the three cookie crumb crusts. Melt the chocolate chips in the coffee and spread over the three pie tops. Top with whipped cream and sprinkle with the chopped peanuts, if desired. Chill until firm. These pies freeze very well, but add whipped cream after thawing, if used Each pie makes 10 servings..
DOUBLE CHOCOLATE PACK TRIP BROWNIES
(Adapted from the Latigo Ranch Cookbook)
1/4 cup (1/2 stick) butter, softened
2/3 cup sugar
1 teaspoon vanilla
1/4 cup white corn syrup
2 large eggs
2 ounces unsweetened chocolate, melted
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup chocolate chips
1/2 cup chopped nuts, if desired
Melted White Chocolate, melted, for garnish (if desired)
Preheat the oven to 350*F. (325*F. for convection oven). Grease an 8-inch square baking pan, and line bottom with parchment.
Cream the butter and sugar. Add the vanilla, corn syrup, eggs, chocolate and oil and mix well. Mix the flour, salt and baking powder and stir into the creamed mixture. Blend in the chocolate chips and nuts. Pour into the prepared pan and bake for 25 to 35 minutes or until the center of the brownies are firm to the touch. Drizzle with melted white chocolate if desired. Cool before cutting into bars.
For information, prices, photos and descriptions of six of the ranches, look them up on the internet at the following addresses:
www.drowsywater.com
www.latigotrails.com
www.barlazyj.com
www.aspencanyonranch.com
www.kingmountainranch.com
www.clazyu.com
Last summer I spent a week visiting Colorado Dude Ranches. I never expected to ride a horse, I was just curious about the food and what else you could do in the setting. We have a daughter who is crazy for horses, and she would have loved nothing more than to spend a week at a dude ranch where the first thing you get on Monday morning is a comprehensive, personalized horseback riding and horsemanship lesson. The rides got more complex each day, and by the end of the week, you’re just about an expert after climbing mountains, descending them, crossing rivers and winding your way through wooded terrain.
What else could you do on a dude ranch? Lots of natural things like mountain hiking and biking, fly fishing, river rafting, archery, golf, reading, relaxing, evening barbecue cookouts and dancing. The focus is on family activities with supervision for young kids as parents take off on their own. During the winter season, some of the dude ranches are located near popular ski resorts, too.
Cost? The range was from less than $200 to about $300 per day per person, and there are various discounts and family plans at different ranches. Usually, but not always, a week long stay is required. I’ve included web sites below if you’d like more information.
What about the food? Well, it’s not just baked beans and wieners anymore. Even though the meals might be labeled as chuck wagon or cookout, the fare is more likely to be an updated version of American Western with a barbecue or southwestern flair. Some of the ranches have trained chefs at the helm.
You may be looking for something sweet and gooey for Valentine’s Day about now. From the Latigo Ranch cookbook here are two really easy sweets. The Peanut Butter Cookout Pie recipe makes three pies, each one serves 10. Make three and freeze two. Or, invite friends in for coffee and dessert. The brownies are always a hit. We enjoyed them for dessert at lunchtime after spending the morning outdoors. I’ll offer more “fun” recipes from dude ranches in another issue.
PEANUT BUTTER COOKOUT PIE
(Adapted from the Latigo Ranch Cookbook)
3 Oreo cookie crumb pie crusts
2 cups creamy peanut butter
2 (8-ounce) packages cream cheese, softened
1-1/3 cups sugar
2 teaspoons vanilla
1-1/2 cups whipping cream, stiffly beaten
10 ounces semi-sweet chocolate chips
1/4 cup hot coffee
Chopped peanuts and whipped cream for decoration, if desired
Prepare the pie crusts using your own favorite recipe. Beat the peanut butter, cream cheese, sugar and vanilla until smooth. Fold in the whipped cream. Spread mixture into the three cookie crumb crusts. Melt the chocolate chips in the coffee and spread over the three pie tops. Top with whipped cream and sprinkle with the chopped peanuts, if desired. Chill until firm. These pies freeze very well, but add whipped cream after thawing, if used Each pie makes 10 servings..
DOUBLE CHOCOLATE PACK TRIP BROWNIES
(Adapted from the Latigo Ranch Cookbook)
1/4 cup (1/2 stick) butter, softened
2/3 cup sugar
1 teaspoon vanilla
1/4 cup white corn syrup
2 large eggs
2 ounces unsweetened chocolate, melted
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup chocolate chips
1/2 cup chopped nuts, if desired
Melted White Chocolate, melted, for garnish (if desired)
Preheat the oven to 350*F. (325*F. for convection oven). Grease an 8-inch square baking pan, and line bottom with parchment.
Cream the butter and sugar. Add the vanilla, corn syrup, eggs, chocolate and oil and mix well. Mix the flour, salt and baking powder and stir into the creamed mixture. Blend in the chocolate chips and nuts. Pour into the prepared pan and bake for 25 to 35 minutes or until the center of the brownies are firm to the touch. Drizzle with melted white chocolate if desired. Cool before cutting into bars.
For information, prices, photos and descriptions of six of the ranches, look them up on the internet at the following addresses:
www.drowsywater.com
www.latigotrails.com
www.barlazyj.com
www.aspencanyonranch.com
www.kingmountainranch.com
www.clazyu.com
Monday, March 19, 2007
Holiday Recipes
HOLIDAY FAVORITE RECIPES FROM FRIENDS AND FAMILY
Holidays, for many people are laced with a web of memories, and these memories center on “together” times, be they a cookie making session, a coffee party, a family gathering, or just a get-together of friends.
Here, four special friends share their own favorite holiday recipes, each one is connected to family or friends in a special way. I offer, also, my family’s favorite memory.
Kathryn Martin, UMD Chancellor, shares the recipe from her Dutch grandmother. Kathryn writes: “My grandparents, Katrina and John VanZutphen moved to the United States shortly after the First World War, settling first in Kimberly then Little Chute, Wisconsin which was home to a significant number of immigrants from the Netherlands. My grandfather worked in a tannery and my grandmother ran a rooming house, both in an effort to save money to buy their dairy farm in Stanley, Wisconsin. Every Friday my grandmother baked fresh cookies, fresh bread and a variety of kinds of cakes and pies. But only at Christmas time did we have “Grandma Van’s Refrigerator Cookies”. Christmas for me is not complete without my Grandma VanZutphen’s Refrigerator Cookies, both as a recollection of wonderful family events, but also for my memories of helping her and my mother stir the dough and make the cookies.”
Grandma Van’s Refrigerator Cookies
1 cup butter
1 cup lard (can substitute Crisco, but do not substitute butter for this)
1 cup white sugar
1 cup brown sugar
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup finely chopped pecans
5 cups all-purpose flour
Melt the butter and lard together. Add soda to the melted mixture and add the remaining ingredients in the order given. Form dough into sticks, either round or rectangular. (I usually make rectangular blocks about 2 inches high by 2 ½ inches wide). Wrap and chill overnight. Slice 1/8 to 1/4 inch thick and bake at 375 degrees F. until light brown. Time depends on how thick the cookies are.
Arlene Coco, restaurant owner, writer, and fellow “foodie” is of Southern heritage She says her mother would always make Jambalaya on Christmas Eve because it fed a crowd and she could keep it warm in the oven to serve when the family came home after Midnight mass.
Louisiana Jambalaya
Serves 12
Ingredients:
4 tablespoons butter (1/2 stick)
2 cups onions, diced (1 large)
2 cups celery, chopped (2-3 stalks)
1 ½ cups green pepper, chopped (1 large)
2 tablespoons garlic, minced (3 large cloves)
2 pounds of Boneless Chicken Breast, diced
1 can (28 ounce) diced tomatoes in juice
1 Tablespoon Lea and Perrins Worcestershire sauce
1 Tablespoon Cajun seasoning
2 teaspoons salt
1 pound smoked sausage, sliced thin
3 cups parboiled rice (Uncle Ben’s)
5 cups Chicken stock
1 bunch green onions, thinly sliced
½ bunch fresh parsley, chopped
Tabasco to taste
In a large Dutch oven or straight edge saucepan with a lid, melt butter over medium heat. Add onions, celery, green peppers and garlic. Cook until soft, about 5-10 minutes. Add chicken and cook slightly. Add diced tomatoes, Worcestershire sauce , Cajun seasoning and salt. Simmer 10 minutes more and add sausage and rice.
Stir until well mixed and add 5 cups of chicken stock. Stir again and heat to a boil. When boiling, turn heat to low and simmer covered for 30 minutes.. Add green onions and parsley. Season to taste with Tabasco.
Lise Lunge Larson, was born and raised in southern Norway, and brings her tradition of food and story telling to Duluth. For many Norwegians, Ribbe, Pork Rib Roast with red sweet cabbage (surkal), mashed potatoes, gravy and green peas is the traditional Christmas meal. Its status is a little like that of the Thanksgiving turkey for Americans. In other words, it’s just not Christmas without it. The fact that the roast should be seasoned and refrigerated for 1 to 3 days makes it very handy for the cook to get a large part of the meal preparation done ahead. And, the cabbage is best made a day ahead of time, too.
Norwegian Pork Rib Roast, “Ribbe”
Serves 6
One 4 pound pork rib roast with the rind and fat. The bones need to be cut every 2-3 inches by the butcher.
2 tsp. salt
1 tsp. pepper
½ -1 cup water
If you managed to get the pork rib with the rind, place it fat side up and with a very sharp knife, cut through the rind and fat in a crosshatch pattern with 1 inch diamond shaped squares. Rub the meat all over with salt. Cover and refrigerate for 1 or 3 days.
Preheat oven to 400degrees F. Place the meat fat side up in a roasting pan. Bring the water to boil and pour over the meat. Cover with aluminum foil and place the roasting pan in the middle of the oven. Bake for 10-15 minutes.
Remove the roast from the oven. Reduce oven temperature to 350 degrees, remove foil, and place the roast on a wire rack inside the roasting pan. Return to oven, this time in the lower third.
Roast for about 1 hour, basting if needed to keep it moist. It’s a little difficult to say exactly when the ribbe is done as it will depend on how thick the piece is. Use a thermometer to check for internal temperatures.
If you managed to get the ribbe with the fat and rind, move it to the middle of the oven when it is done and turn up the heat to 400-425 and roast for about 20 more minutes, checking it frequently. You want to turn the crackling crisp without burning the roast. When the rind is brown and the squares have started to separate, it’s ready.
Cut the meat into 2-rib sections and serve with mashed potatoes, gravy made from the drippings, green peas and a sweet and sour red cabbage (surkal) dish for a colorful and festive meal.
Surkal
1 head of red cabbage
2 apples
2/3 cup water
1 tsp. salt
2 tsp. caraway
2-3 tablespoons apple cider vinegar or more to taste
2 tablespoons red currant jelly
2 tablespoons maple syrup or more to taste.
Finely slice cabbage into thin, long strips. Slice apples into sections and layer the cabbage and the apples in a heavy bottomed pot with the caraway, salt, and maple syrup. Pour the water and the vinegar over and bring to a boil. Stir to mix and reduce heat to a simmer. Cook for at least one hour, till cabbage is completely tender. Add currant jelly and adjust the sweet and sour ratio to taste.
This dish is actually best when made one day ahead of time and is the perfect accompaniment to ribbe.
The talk at the Continental hair solon often centers on food, and when I mentioned this gathering of recipes for this story, Chuck immediately offered Bill’s recipe for Cranberry Pudding. This favorite of theirs was first served to them at a friend’s home, who shared it with Bill who makes it every holiday season without fail. The recipe, he thought came from an old Betty Crocker cookbook. Bill, however, always makes this steamed pudding in a metal loaf pan rather than a tube-type pan that is commonly used.
Steamed Cranberry Pudding
Serves 10 to 12
2 cups fresh cranberries
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup light or dark molasses
Sauce:
1 cup white sugar
1/2 cup (1 stick) butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla
Lightly grease a 2-quart metal pan. Pick over the cranberries, wash and drain.
Sift together the flour and salt; dredge cranberries in the flour mixture. Dissolve soda in the boiling water and add the molasses. Stir and allow to foam up.
Add molasses mixture to the flour and cranberry mixture. Mix until well blended. Spoon into the prepared pan and cover with a double layer of foil. Fasten with a heavy elastic band or string.
Place into a deep saucepan and fill with water up to about half the way up the side of the pudding pan. Cover and place over high heat. Bring water to a boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert onto a serving plate. Cut into 1/2 inch slices.
To make the sauce, mix together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of the pudding.
I think my brothers and sisters would agree that Mom’s Raspberry Sauce is our number one Christmas food memory.
Back when our parents lived on Rose road, they had a huge raspberry patch. Every summer they froze ice cream buckets full of these beautiful, juicy, berries. Mom would use them to make Raspberry Sauce for Christmas Eve dessert.
On Christmas Eve we packed into their little house – there must have been a hundred of us, or so it seemed. The buffet was potluck and varied in offerings from hamburger casseroles to wild rice salads, fruit salads, a variety of Christmas breads and cookies.
What we all looked forward to, though, was the Raspberry Sauce Mom made from her frozen berries, and served out of a huge punch bowl. The sauce was a clear red pudding, which she usually thickened with tapioca. Cornstarch would have made it cloudy. We spooned the sauce into clear glass cups or clear plastic glasses and plopped a dollop of whipped cream on top. Even the babies loved this dessert!
Today, without the advantage of having buckets of home-grown raspberries, I make the sauce using raspberries from the supermarket and cranberry raspberry juice.
Mom’s Raspberry Sauce
Makes about 16 servings
2 quarts frozen unsweetened raspberries
2 quarts raspberry cranberry juice
1 cup minute tapioca
Sugar to taste
Sweetened whipped cream for serving
In a large 6 to 8 quart pot, combine the berries, juice and tapioca. Let stand for at least 15 minutes. Then, place over medium heat and bring to a boil, stirring at first occasionally, but when the sauce comes to a boil, stir vigorously until it is smooth and thickened. Taste and add sugar.
Cover and set aside to cool. The sauce will thicken even more when it is cold.
Serve with sweetened whipped cream for dessert.
Holidays, for many people are laced with a web of memories, and these memories center on “together” times, be they a cookie making session, a coffee party, a family gathering, or just a get-together of friends.
Here, four special friends share their own favorite holiday recipes, each one is connected to family or friends in a special way. I offer, also, my family’s favorite memory.
Kathryn Martin, UMD Chancellor, shares the recipe from her Dutch grandmother. Kathryn writes: “My grandparents, Katrina and John VanZutphen moved to the United States shortly after the First World War, settling first in Kimberly then Little Chute, Wisconsin which was home to a significant number of immigrants from the Netherlands. My grandfather worked in a tannery and my grandmother ran a rooming house, both in an effort to save money to buy their dairy farm in Stanley, Wisconsin. Every Friday my grandmother baked fresh cookies, fresh bread and a variety of kinds of cakes and pies. But only at Christmas time did we have “Grandma Van’s Refrigerator Cookies”. Christmas for me is not complete without my Grandma VanZutphen’s Refrigerator Cookies, both as a recollection of wonderful family events, but also for my memories of helping her and my mother stir the dough and make the cookies.”
Grandma Van’s Refrigerator Cookies
1 cup butter
1 cup lard (can substitute Crisco, but do not substitute butter for this)
1 cup white sugar
1 cup brown sugar
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup finely chopped pecans
5 cups all-purpose flour
Melt the butter and lard together. Add soda to the melted mixture and add the remaining ingredients in the order given. Form dough into sticks, either round or rectangular. (I usually make rectangular blocks about 2 inches high by 2 ½ inches wide). Wrap and chill overnight. Slice 1/8 to 1/4 inch thick and bake at 375 degrees F. until light brown. Time depends on how thick the cookies are.
Arlene Coco, restaurant owner, writer, and fellow “foodie” is of Southern heritage She says her mother would always make Jambalaya on Christmas Eve because it fed a crowd and she could keep it warm in the oven to serve when the family came home after Midnight mass.
Louisiana Jambalaya
Serves 12
Ingredients:
4 tablespoons butter (1/2 stick)
2 cups onions, diced (1 large)
2 cups celery, chopped (2-3 stalks)
1 ½ cups green pepper, chopped (1 large)
2 tablespoons garlic, minced (3 large cloves)
2 pounds of Boneless Chicken Breast, diced
1 can (28 ounce) diced tomatoes in juice
1 Tablespoon Lea and Perrins Worcestershire sauce
1 Tablespoon Cajun seasoning
2 teaspoons salt
1 pound smoked sausage, sliced thin
3 cups parboiled rice (Uncle Ben’s)
5 cups Chicken stock
1 bunch green onions, thinly sliced
½ bunch fresh parsley, chopped
Tabasco to taste
In a large Dutch oven or straight edge saucepan with a lid, melt butter over medium heat. Add onions, celery, green peppers and garlic. Cook until soft, about 5-10 minutes. Add chicken and cook slightly. Add diced tomatoes, Worcestershire sauce , Cajun seasoning and salt. Simmer 10 minutes more and add sausage and rice.
Stir until well mixed and add 5 cups of chicken stock. Stir again and heat to a boil. When boiling, turn heat to low and simmer covered for 30 minutes.. Add green onions and parsley. Season to taste with Tabasco.
Lise Lunge Larson, was born and raised in southern Norway, and brings her tradition of food and story telling to Duluth. For many Norwegians, Ribbe, Pork Rib Roast with red sweet cabbage (surkal), mashed potatoes, gravy and green peas is the traditional Christmas meal. Its status is a little like that of the Thanksgiving turkey for Americans. In other words, it’s just not Christmas without it. The fact that the roast should be seasoned and refrigerated for 1 to 3 days makes it very handy for the cook to get a large part of the meal preparation done ahead. And, the cabbage is best made a day ahead of time, too.
Norwegian Pork Rib Roast, “Ribbe”
Serves 6
One 4 pound pork rib roast with the rind and fat. The bones need to be cut every 2-3 inches by the butcher.
2 tsp. salt
1 tsp. pepper
½ -1 cup water
If you managed to get the pork rib with the rind, place it fat side up and with a very sharp knife, cut through the rind and fat in a crosshatch pattern with 1 inch diamond shaped squares. Rub the meat all over with salt. Cover and refrigerate for 1 or 3 days.
Preheat oven to 400degrees F. Place the meat fat side up in a roasting pan. Bring the water to boil and pour over the meat. Cover with aluminum foil and place the roasting pan in the middle of the oven. Bake for 10-15 minutes.
Remove the roast from the oven. Reduce oven temperature to 350 degrees, remove foil, and place the roast on a wire rack inside the roasting pan. Return to oven, this time in the lower third.
Roast for about 1 hour, basting if needed to keep it moist. It’s a little difficult to say exactly when the ribbe is done as it will depend on how thick the piece is. Use a thermometer to check for internal temperatures.
If you managed to get the ribbe with the fat and rind, move it to the middle of the oven when it is done and turn up the heat to 400-425 and roast for about 20 more minutes, checking it frequently. You want to turn the crackling crisp without burning the roast. When the rind is brown and the squares have started to separate, it’s ready.
Cut the meat into 2-rib sections and serve with mashed potatoes, gravy made from the drippings, green peas and a sweet and sour red cabbage (surkal) dish for a colorful and festive meal.
Surkal
1 head of red cabbage
2 apples
2/3 cup water
1 tsp. salt
2 tsp. caraway
2-3 tablespoons apple cider vinegar or more to taste
2 tablespoons red currant jelly
2 tablespoons maple syrup or more to taste.
Finely slice cabbage into thin, long strips. Slice apples into sections and layer the cabbage and the apples in a heavy bottomed pot with the caraway, salt, and maple syrup. Pour the water and the vinegar over and bring to a boil. Stir to mix and reduce heat to a simmer. Cook for at least one hour, till cabbage is completely tender. Add currant jelly and adjust the sweet and sour ratio to taste.
This dish is actually best when made one day ahead of time and is the perfect accompaniment to ribbe.
The talk at the Continental hair solon often centers on food, and when I mentioned this gathering of recipes for this story, Chuck immediately offered Bill’s recipe for Cranberry Pudding. This favorite of theirs was first served to them at a friend’s home, who shared it with Bill who makes it every holiday season without fail. The recipe, he thought came from an old Betty Crocker cookbook. Bill, however, always makes this steamed pudding in a metal loaf pan rather than a tube-type pan that is commonly used.
Steamed Cranberry Pudding
Serves 10 to 12
2 cups fresh cranberries
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup light or dark molasses
Sauce:
1 cup white sugar
1/2 cup (1 stick) butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla
Lightly grease a 2-quart metal pan. Pick over the cranberries, wash and drain.
Sift together the flour and salt; dredge cranberries in the flour mixture. Dissolve soda in the boiling water and add the molasses. Stir and allow to foam up.
Add molasses mixture to the flour and cranberry mixture. Mix until well blended. Spoon into the prepared pan and cover with a double layer of foil. Fasten with a heavy elastic band or string.
Place into a deep saucepan and fill with water up to about half the way up the side of the pudding pan. Cover and place over high heat. Bring water to a boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert onto a serving plate. Cut into 1/2 inch slices.
To make the sauce, mix together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of the pudding.
I think my brothers and sisters would agree that Mom’s Raspberry Sauce is our number one Christmas food memory.
Back when our parents lived on Rose road, they had a huge raspberry patch. Every summer they froze ice cream buckets full of these beautiful, juicy, berries. Mom would use them to make Raspberry Sauce for Christmas Eve dessert.
On Christmas Eve we packed into their little house – there must have been a hundred of us, or so it seemed. The buffet was potluck and varied in offerings from hamburger casseroles to wild rice salads, fruit salads, a variety of Christmas breads and cookies.
What we all looked forward to, though, was the Raspberry Sauce Mom made from her frozen berries, and served out of a huge punch bowl. The sauce was a clear red pudding, which she usually thickened with tapioca. Cornstarch would have made it cloudy. We spooned the sauce into clear glass cups or clear plastic glasses and plopped a dollop of whipped cream on top. Even the babies loved this dessert!
Today, without the advantage of having buckets of home-grown raspberries, I make the sauce using raspberries from the supermarket and cranberry raspberry juice.
Mom’s Raspberry Sauce
Makes about 16 servings
2 quarts frozen unsweetened raspberries
2 quarts raspberry cranberry juice
1 cup minute tapioca
Sugar to taste
Sweetened whipped cream for serving
In a large 6 to 8 quart pot, combine the berries, juice and tapioca. Let stand for at least 15 minutes. Then, place over medium heat and bring to a boil, stirring at first occasionally, but when the sauce comes to a boil, stir vigorously until it is smooth and thickened. Taste and add sugar.
Cover and set aside to cool. The sauce will thicken even more when it is cold.
Serve with sweetened whipped cream for dessert.
Pear and Apple Cobbler
AN AUTUMN DESSERT – PEAR AND APPLE COBBLER
I have always enjoyed reading about old-fashioned desserts in my collection of old and antique cookbooks. Early American cooks were masters of fruit puddings, dumplings, cobblers, pandowdies, crisps, fruit grunts, buckles, slumps, betties and roly-polies that have doughs and batters on top or are rolled in dough. There is as much variety in the names of the desserts as there are opinions about how they should be made. It is impossible to define or distinguish, for example, a cobbler from a buckle, or a slump from a fruit grunt. Yet, among the cooks that still know the difference, there are those who would defend with their life the name of their favorite buckle or grunt. One reason for the different names is simply because we have people from many different backgrounds in our country. Many of these desserts were considered a meal in themselves, and often served as a Sunday-night supper.
Cobblers aren’t part of my background; our favorite cooked fruit dessert was a thickened “sauce” that we topped with thick, fresh cream. We probably learned this from our father who we called “Isa”, (father in Finnish). He preferred sauce for dessert to anything else. My clever mother, knowing that everybody loves a choice would ask him, “What would you like to have for dessert, blueberry pie, apple pie, custard pie or strawberry sauce?”
Isa would immediately reply “Strawberry sauce!”
She hadn’t baked any pies that day, but she knew his answer before she asked the question.
Well, my father would have preferred a Pear and Applesauce to a Pear and Apple Cobbler. Sobeit. This is a great old-fashioned fruit cobbler, which I like to think of as a hot version of a shortcake.
PEAR AND APPLE COBBLER
Makes about 6 servings
4 medium pears, peeled, cored & sliced into 1/4 inch wedges
4 medium cooking apples, peeled, cored & sliced into 1/4 inch wedges
1 cup lingonberry preserves
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3/4 cup sugar
1/4 cup all-purpose flour
1freshly ground cardamom seeds
1/4 teaspoon salt
Topping:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
5 tablespoons firm butter, cut up
1 egg, lightly beaten
1/3 cup milk
Whipped cream or vanilla ice cream for serving
Preheat the oven to 375 degrees F. Butter 3-quart shallow baking dish. In a mixing bowl, combine lemon juice and vanilla and add the pears, apples and lingonberry preserves. Toss to coat evenly. Combine the 3/4 cup sugar, 1/4 cup flour, cardamom and salt toss with the apples and pears. Pour the fruit into the baking dish and arrange into an even layer.
In a mixing bowl or food processor, combine the 2 cups flour, baking powder, salt and sugar. Cut in the butter until mixture resembles coarse crumbs. Mix the egg and milk together and add to the flour mixture, tossing until dough comes together.
Roll dough out to 1/3-inch thickness and using a cookie cutter cut desired shapes (I used leaf shapes in the photo). Place cut-outs on top of the fruit mixture in the pan. Bake for 30 to 35 minutes or until the cobbler is bubbly around the edges and the topping is lightly browned. Serve warm with whipped cream or ice cream.
I have always enjoyed reading about old-fashioned desserts in my collection of old and antique cookbooks. Early American cooks were masters of fruit puddings, dumplings, cobblers, pandowdies, crisps, fruit grunts, buckles, slumps, betties and roly-polies that have doughs and batters on top or are rolled in dough. There is as much variety in the names of the desserts as there are opinions about how they should be made. It is impossible to define or distinguish, for example, a cobbler from a buckle, or a slump from a fruit grunt. Yet, among the cooks that still know the difference, there are those who would defend with their life the name of their favorite buckle or grunt. One reason for the different names is simply because we have people from many different backgrounds in our country. Many of these desserts were considered a meal in themselves, and often served as a Sunday-night supper.
Cobblers aren’t part of my background; our favorite cooked fruit dessert was a thickened “sauce” that we topped with thick, fresh cream. We probably learned this from our father who we called “Isa”, (father in Finnish). He preferred sauce for dessert to anything else. My clever mother, knowing that everybody loves a choice would ask him, “What would you like to have for dessert, blueberry pie, apple pie, custard pie or strawberry sauce?”
Isa would immediately reply “Strawberry sauce!”
She hadn’t baked any pies that day, but she knew his answer before she asked the question.
Well, my father would have preferred a Pear and Applesauce to a Pear and Apple Cobbler. Sobeit. This is a great old-fashioned fruit cobbler, which I like to think of as a hot version of a shortcake.
PEAR AND APPLE COBBLER
Makes about 6 servings
4 medium pears, peeled, cored & sliced into 1/4 inch wedges
4 medium cooking apples, peeled, cored & sliced into 1/4 inch wedges
1 cup lingonberry preserves
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3/4 cup sugar
1/4 cup all-purpose flour
1freshly ground cardamom seeds
1/4 teaspoon salt
Topping:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
5 tablespoons firm butter, cut up
1 egg, lightly beaten
1/3 cup milk
Whipped cream or vanilla ice cream for serving
Preheat the oven to 375 degrees F. Butter 3-quart shallow baking dish. In a mixing bowl, combine lemon juice and vanilla and add the pears, apples and lingonberry preserves. Toss to coat evenly. Combine the 3/4 cup sugar, 1/4 cup flour, cardamom and salt toss with the apples and pears. Pour the fruit into the baking dish and arrange into an even layer.
In a mixing bowl or food processor, combine the 2 cups flour, baking powder, salt and sugar. Cut in the butter until mixture resembles coarse crumbs. Mix the egg and milk together and add to the flour mixture, tossing until dough comes together.
Roll dough out to 1/3-inch thickness and using a cookie cutter cut desired shapes (I used leaf shapes in the photo). Place cut-outs on top of the fruit mixture in the pan. Bake for 30 to 35 minutes or until the cobbler is bubbly around the edges and the topping is lightly browned. Serve warm with whipped cream or ice cream.
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