Recipes

Syllta

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Syllta

  • Prep 30 min. and overnight

Recipe By:Swede
“Sliced cold dish for the Christmas buffet.”

Ingredients

  • 2 chicken breasts
  • 2# pork loin
  • 1 package unflavored gelatin
  • 1/4 c. cold water
  • 1 1/2 c. broth
  • salt and pepper

Directions

  1. Boil chicken and pork in salted water.
  2. Save the broth.
  3. Cool meat and broth.  This can be done overnight.  Then skim fat from the broth.
  4. Mix gelatin and water; add broth one T. at a time.
  5. Cut meat from bones and cut in 1″ strips.
  6. Put meat, salt and pepper in loaf pan, one layer at a time, repeating layers until full.
  7. Pour gelatin mixture over meat.
  8. Press with board weighted by bottle of water.
  9. Chill, pressed, overnight.
  10. Check gelatin to make sure it is molding.
  11. Unmold and slice with electric knife.
  12. Serve with vinegar and allspice or with cranberry relish.

Janssons Frestelse

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Janssons Frestelse

  • Prep 30 min.

  • Cook 1 h

“Jannsons Temptation for the Christmas Eve luncheon buffet!”

Ingredients

  • 6 raw potatoes
  • 8-12 anchovies (Swedish whole anchovies in a jar)
  • 1 onion
  • pepper
  • 2 c. cream
  • butter and dry bread crumbs for the casserole

Directions

  1. Wash and pare potatoes.
  2. Cut into paper-thin slices or thin, narrow strips.
  3. Scrape bones and remove heads and tails from anchovies and cut into small pieces.
  4. Butter and crumb a baking dish.
  5. Place layer of potatoes, onions and pepper in dish, then anchovies.
  6. Alternate until used.
  7. Top layer should be potatoes.
  8. Pour cream over the top.
  9. Bake at 375 F. until top is delicately browned and potatoes are cooked.

Peanut Butter Cookies

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Peanut Butter Cookies

Prep  15 min.
Cook  10 min.

Ingredients

  • 1 c. butter or shortening
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 c. peanut butter
  • 2 eggs
  • 2 t. baking soda
  • 2 1/2 c. flour
  • 1/4 t. salt
  • 1/2 t. vanilla extract

Directions

  1. Cream butter and sugars.
  2. Add peanut butter and eggs.
  3. Mix dry ingredients and add to peanut butter mixture.
  4. Form into walnut-sized balls and press on cookie sheets with fork, making criss-cross patterns.
  5. Bake at 325 F. about 10 min. until done.

Cole Slaw

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Cole Slaw

  • Prep 25 min.

Ingredients

  • 1 small head cabbage, grated
  • 2/3 c. mayonnaise
  • 2 T. tarragon vinegar
  • 2 T. sugar
  • 1 t. mustard
  • 1 t. celery seed
  • 1 medium carrot (grated)
  • 1 medium onion (grated)
  • milk or cream (if needed)

Directions

  1. Blend mayonnaise, vinegar, sugar, mustard and celery seed. Add to cabbage and carrots and onions.
  2. Add milk or cream, if needed.

Pots de Crème

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Pots de Crème

  • Prep 10 min.

  • Cook 12 min.

  • Ready In 5 h

“Dark chocolate stiff mousse”

Ingredients

  • 10 ounces bittersweet chocolate (60%), chopped fine
  • 5 large egg yolks
  • 5 T. sugar
  • 1/4 t. salt
  • 1-1/2 c. heavy cream
  • 3/4 c. half-and-half
  • 1 T. vanilla extract
  • 1/2 t. instant espresso mixed with 1 T. water
  • Whipped Cream:
  • 1/2 c. cold heavy cream
  • 2 t. sugar
  • 1/2 t. vanilla extract

Directions

  1. Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl.
  2. Whisk yolk, sugar, and salt in another medium bowl until combined; whisk in heavy cream and half-and-half.
  3. Transfer mixture to saucepan and cook over medium-low, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky, 180 degrees on instant-read thermometer, 12 min. Do not let custard overcook or simmer.
  4. Immediately pour custard through strainer over chocolate and let stand to melt, 5 min.
  5. Whisk gently until smooth, then add vanilla and espresso.
  6. Divide mixture among ramekins.
  7. Gently tap ramekins against counter to remove air bubbles.
  8. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
  9. Before serving, let pots de crème stand at room temperature 20-30 min.
  10. Dollop each with 2 T. whipped cream and garnish with cocoa or chocolate shavings, if using.

Tagliatelles a la Ratatouille

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Tagliatelles a la Ratatouille

  • Prep 40 m

  • Cook 1 h

“ratatouille and noodles (Source: L’Independent)”

Ingredients

  • 300 g. tagliatelles (or egg noodles)
  • 300 g. (1/2#)ground veal (or pork)
  • 2 eggplants, peeled and chopped
  • 2 bell peppers, sliced
  • 2 zucchini, peeled and chopped
  • 1 onion, thinly sliced
  • 1 pound tomatoes, diced
  • salt
  • pepper
  • oil
  • thyme
  • bay leaf
  • 400 g. butter
  • grated parmesan cheese

Directions

  1. Put chopped eggplant and zucchini in a colander and add salt. Let sit from about 30 minutes to an hour.
  2. Heat a little oil in a deep skillet and add the onion to soften until golden. Add meat and cook, stirring, about 10 minutes, or until browned. Remove meat and onion from skillet and set aside.
  3. Add more oil to the skillet, then add zucchini, eggplant, peppers, tomatoes.
  4. Add thyme and bay leaf, salt and pepper and cover skillet. Cook 45 minutes, then add back in the meat and onion.
  5. Cook noddles in salted boiling water.
  6. Drain and add tablespoon of butter, placing noodles in the center of each plate. Arrange the ratatouille around the noodles and top with parmesan cheese.

Escalivada

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Escalivada

  • Prep 1 h

  • Cook 1 h

“Catalan layered vegetables, served cold.”

Ingredients

  • 1 eggplant (small)
  • 1 green pepper (or 1/2 green and 1/2 red), divided into 1/4s
  • 1 onion, minced
  • 2 ripe tomatoes, divided into 2
  • 1 T. olive oil (or more)
  • vinaigrette sauce:
  • 1 dl olive oil
  • 1 T. red wine vinegar
  • 1/2 t. salt
  • 2 garlic cloves, minced
  • chopped fresh parsley

Directions

  1. Cut eggplant lengthwise, or in rounds.
  2. Put in large rectangular dish in layers, salting each layer; let sit at least 1 hour to remove bitter juice.
  3. Wring out slices with paper towels.
  4. Put vegetables in a single layer in rectangular dish and drizzle with olive oil.
  5. Put in hot oven (350 F./180 C.) and roast about 1 hour.
  6. Cool and refrigerate.
  7. Make vinaigrette by mixing ingredients together.
  8. Add vinaigrette to the vegetables.

Tuna Mold with Tomato Coulis

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Tuna Mold with Tomato Coulis

  • Prep 15 min.

  • Cook 30-60 min.

“A refreshing appetizer or entree.” Source: Tupperware

Ingredients

  • 100 ml. cream
  • 4 eggs, beaten
  • 2 t. salt
  • 1 t.pepper
  • 1 T. vinegar
  • parsley
  • 1 can tuna (400 gr.)
  • Coulis:
  • 3 tomatoes
  • 2 red bell peppers
  • 2 shallots, chopped
  • 1 T. vinegar
  • 2 T. olive oil
  • salt pepper
  • 1 t. thyme

Directions

  1. Do not drain the tuna; keep the liquid!
  2. Break up the tuna and add the ingredients.
  3. Put in a small loaf pan, buttered.
  4. Place in a bain marie (another pan filled with water) and cook for about 30 min.
  5. Serve cold with tomato coulis.
  6. Coulis:
  7. Skin the peppers.
  8. Chop the tomatoes and peppers.
  9. Mix with the rest of ingredients.
  10. Put in fridge.

Mackeral in Curry

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Mackeral in Curry

  • Prep 24 h

  • Cook 20 min.

“Fresh or canned mackeral in curry, served on a bed of sauteed leeks and zucchini.”

Ingredients

  • fresh mackeral
  • curry
  • wine
  • salt and pepper
  • herbs
  • 1 zucchini
  • 1 leek
  • olive oil
  • salt and pepper
  • 1 t. sugar

Directions

  1. Poach fish in wine, salt and pepper, curry and herbs.
  2. Remove bones.
  3. Refrigerate until ready to serve.
  4. Saute sliced zucchini and sliced leek in olive oil.
  5. Season with salt and pepper.
  6. When lightly golden, add sugar and toss.
  7. Serve pile of hot vegetables topped with cold filet of mackeral.