For all the menus from every year, go here.
Wednesday, December 11, 2013
Tuesday, December 10, 2013
I haven't cooked a Thanksgiving dinner for a few years now - not since the kids were born. I remember planning for it, when Titus was a baby, and my sister said "oh, but do you really feel up to doing all that cooking?" and I remember feeling.. no. No, I really didn't. So we cancelled, and it remained cancelled until this year when I suddenly felt excited about it again.
Thanksgiving is obviously an all-American holiday, and certainly not something most Swedes know or care about. I happen to like it, the strong emphasis on family and being thankful. And I like cooking festive meals. So it's perfect, really.
We kept it simple, though. Per wanted to try smoking the turkey in our Weber Smokey Mountain, and HEY, that was excellent. I gave the bird a simple salt rub on the day before, and kept it in the fridge. He lit up the smoker and got it to about 325-350°F, and it stayed at that temperature (which is pretty high for the smoker) the entire time. Our turkey weighed 4,2 kilos (or just under 9 pounds) and took a little less than three hours. It came out with bronzed skin and super moist interior. Delicious!
I also roasted potatoes, served a morel sauce (bought frozen from Picard!), some red currant jelly, a slaw with brussel sprouts & walnuts, brown butter carrot mash, and a very unorthodox version of creamed corn. For dessert, a saffron white chocolate cake, with warm raspberries and whipped cream.
Monday, December 09, 2013
Seriously addictive cookies. They're soft but with crunchy edges, and a slightly crispy surface from the cinnamon sugar. I've seen recipes with baking powder, but I've also read that the cream of tartar, however hard to find in Sweden, is essential so I haven't dared substitute. I found it at The English Shop in Stockholm. (It's supposedly called vinsten in Swedish and I say supposedly because I've never found it in a regular store.)
220 g butter
300 g sugar
360 g flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
75 g sugar
2 tbsp cinnamon
Cream butter and sugar until very fluffy. Add the eggs, one at a time, and mix well.
Mix the dry ingredients in a bowl and then add to the batter.
Roll balls from the dough - I use a cookie scoop that holds 1 tbsp.
Mix sugar and cinnamon and roll the cookie balls in that. Place, well spaced, on cookie sheet and bake at 200 for about 7 minutes.
Sunday, December 08, 2013
When your avocadoes are too hard and won't let themselves be mashed.. chop them into fine dice instead, and fold in a little creme fraiche. Different from both salsa and guacamole, for sure - but very good!
1-2 rather not-very-ripe avocadoes, in small dice
150 g cherry tomatoes, finely chopped
bunch coriander, finely chopped
juice of 1 lemon
1/2 red onion, finely minced
1 garlic clove, finely minced
2 tbsp creme fraiche
Stir everything together, and season to taste.
Friday, December 06, 2013
Super quick and easy for dinner, and seriously delicious. It's a bit heavy with all that cream, but serve it with lots of vegetables and you'll be fine. Dante loved this, while Titus was disapproving as he is most of the time...
Cheesy Salmon Bake
500 g salmon
100 ml crème fraiche
100-150 ml cream
50 g parmesan cheese, coarsely grated
50 g gruyère cheese, coarsely grated
10 leaves fresh basil
Place the salmon in a snug-fitting oven-proof dish, and season with a Little salt and pepper. Tear the basil into strips and sprinkle. Whisk together the Cream and creme fraiche, and add the two cheeses. Spread over the fish. Bake at 200 for about 20-25 minutes.
Serve with boiled potatoes (we had riced potatoes, yum!), and fresh tomatoes, diced. We also had some boiled cauliflower with this.