T
Tybourne
Guest
Any suggestions? It’s purple time, so how about red cabbage casserole with smoked sausages or bacon and apple (a good winter warmer).
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T
Tybourne
Guest
Okay, here are a few more:
Svenska Pepparkakor (Swedish Gingerbread)
Ingredients
2/3 cup shortening
3/4 cup light brown sugar
2 tablespoons molasses
3 tablespoons boiled, cooled water
1 teaspoon grated lemon rind
21/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
11/2 teaspoons ground cloves
1 teaspoon ground cardamom
Method
Cream together first 2 ingredients. Add molasses, water, and lemon rind. Sift dry ingredients together. Add to creamed mixture, a little at a time, blending well. Chill overnight. Preheat oven to 350 degrees. Roll dough really thin on lightly floured surface and cut with cookie cutters. Bake on buttered cookie sheets for 9-10 minutes, or until browned.
Panelle (Chickpea Flour Fritters)
Ingredients
3 3/4 cups ceci (chickpea/garbanzo bean) flour, sifter after measuring
6 cups cold water
2 to 2 1/2 teaspoons salt
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons grated Parmesan cheese, optional
Sunflower or safflower oil for frying
Method
Gradually whisk the sifted ceci flour into the cold water in a 6-quart pot, being sure to avoid lumps. Add the salt and cook over a medium fire, stirring almost nonstop, until mixture comes away from the sides of the pot, about 15 minutes. Stir in the parsley and cheese. Working quickly, spread the mixture 1/4 to 1/2 inch thick on a moistened marble surface or wet baking sheet. Leave to cool. Cut the panelle into rectangles 3 1/2 by 2 1/2 inches. Heat the oil in a deep pan to 365 degrees F. Slide in several panelle, being sure they are not crowded and can move freely, and fry until golden brown on each side, about 5 minutes. Drain on absorbent paper and serve immediately.
Cuccia di Santa Lucia (St. Lucy’s Sweetened Wheat Berries)
Ingredients
1 cup wheat berries (available at Italian groceries)
2 cups milk
1/2 cup sugar
Grated peel of 1 lemon
1/4 cup honey
1/4 cup chopped candied fruit
Method
Place the wheat berries in a pot and cover with cold water plus 2 inches. Bring the water to the boil, cook for 10 minutes, turn off the heat, and let stand overnight. Place the milk in a pot, add the sugar and grated lemon peel. Bring to the boil, add the drained wheat berries, and simmer very gently, stirring often, until all the milk is absorbed, about 30 minutes. Cool. Spoon onto a serving platter and add the honey, stir, and top with the candied fruits.
Svenska Pepparkakor (Swedish Gingerbread)
Ingredients
2/3 cup shortening
3/4 cup light brown sugar
2 tablespoons molasses
3 tablespoons boiled, cooled water
1 teaspoon grated lemon rind
21/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
11/2 teaspoons ground cloves
1 teaspoon ground cardamom
Method
Cream together first 2 ingredients. Add molasses, water, and lemon rind. Sift dry ingredients together. Add to creamed mixture, a little at a time, blending well. Chill overnight. Preheat oven to 350 degrees. Roll dough really thin on lightly floured surface and cut with cookie cutters. Bake on buttered cookie sheets for 9-10 minutes, or until browned.
Panelle (Chickpea Flour Fritters)
Ingredients
3 3/4 cups ceci (chickpea/garbanzo bean) flour, sifter after measuring
6 cups cold water
2 to 2 1/2 teaspoons salt
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons grated Parmesan cheese, optional
Sunflower or safflower oil for frying
Method
Gradually whisk the sifted ceci flour into the cold water in a 6-quart pot, being sure to avoid lumps. Add the salt and cook over a medium fire, stirring almost nonstop, until mixture comes away from the sides of the pot, about 15 minutes. Stir in the parsley and cheese. Working quickly, spread the mixture 1/4 to 1/2 inch thick on a moistened marble surface or wet baking sheet. Leave to cool. Cut the panelle into rectangles 3 1/2 by 2 1/2 inches. Heat the oil in a deep pan to 365 degrees F. Slide in several panelle, being sure they are not crowded and can move freely, and fry until golden brown on each side, about 5 minutes. Drain on absorbent paper and serve immediately.
Cuccia di Santa Lucia (St. Lucy’s Sweetened Wheat Berries)
Ingredients
1 cup wheat berries (available at Italian groceries)
2 cups milk
1/2 cup sugar
Grated peel of 1 lemon
1/4 cup honey
1/4 cup chopped candied fruit
Method
Place the wheat berries in a pot and cover with cold water plus 2 inches. Bring the water to the boil, cook for 10 minutes, turn off the heat, and let stand overnight. Place the milk in a pot, add the sugar and grated lemon peel. Bring to the boil, add the drained wheat berries, and simmer very gently, stirring often, until all the milk is absorbed, about 30 minutes. Cool. Spoon onto a serving platter and add the honey, stir, and top with the candied fruits.
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