2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
½ cup butter
SCANDINAVIAN CUCUMBER SALAD
serves 4-6
2 cucumbers, peeled, sliced thin Salt cukes. Let stand 1 hour. Drain,
2 tsp. salt squeeze dab dry with paper towel.
2 T. vinegar Mix all other ingredients. Add a few
1T. water strips pimento for color. Serve cold.
1tsp. sugar
1/4 tsp. pepper
1/3 C. onions, minced
1/2 clove garlic, minced
1-2 T. fresh dill or chives, chopped
1C. sour cream, optional
Pimento as needed, optional
Bread
Ingredients:
• 2 pkt dry yeast (4 1/2 tsp)
• 5 C bread flour - all purpose will do (unbleached) - You may need more or less
• 1/4 C sugar
• 2 tsp salt
• 1/2 /cup butter (or margarine) room temp
• 1 C hot water (120F) - optional pinch of saffron
• 3 large whole eggs
• 1 egg white
• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water
• Optional - poppy seeds
Method:
Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.
If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).
In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).
With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.
Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).
The batter will be thick. Beat on high speed for 2 minutes.
Change to the dough hook.
Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.
If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.
Knead by hard or in mixer with dough hook for 10 minutes.
Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.
After it has doubled, punch down and hand knead out the bubbles.
Follow the braiding recipe and shape a 6 braid Challah.
Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).
Allow the loaf the rise, uncovered until doubled - about 1 hour.
While the dough is rising, preheat the oven to 400F
Bake until the loaf is shiny brown, about 40 to 60 minutes.
Test with a toothpick. It should come out clean and dry.
The loaf is fragile, so be careful and place on a cooling rack.
*This recipe is meant for 2 loaves but I made it into one.
That loaf is 20" long and 6" to 8" high.
If you don't need one that big, make 2 smaller ones
__________________
Chuck Love
Pot Roast, pot roast gravy, roast potatoes, zuchinni
SLOTTSTECK
Norwegian Pot Roast
3 lbs. chuck or brisket, boneless In heavy dutch oven, heat butter and oil
2 T. veg. Oil until very hot but not browned and brown
2 T. butter meat on all sides-about 20 minutes.
1/2 C. onions, chopped Remove. Add vegs., stir until starting to
1/2 C. celery, chopped brown. Add flour. Cook a few minutes,
1/2 C. carrots, chopped + sugar, vinegar, stock, bouquet garni and
3 T. flour anchovy. Boil, cover and put in 350 oven
1 T. dark brown sugar 2 1/2 hours.
1 T. cider vinegar Transfer meat to platter, strain broth,
6 anchovy fillets squeeze juices out of vegetables.
Salt & Pepper to taste Skim oil and reduce sauce.
2 C. beef stock
Bouquet garni (bay leaf, parsley sprigs, sprigs of thyme, wrapped in a leek leaf
Squash and Onions with Brown Sugar
serves 2
1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
Potatoes just slice in two, coated with veg. oil, salted and roasted in oven on try beside roast.
And Black Forest Cake
SCHWARTZWALDER KIRSCHTORTE
Black Forest Chocolate-Cherry Cake
Serves 6-8
1 8-inch chocolate cake 1 1/2-inch thick
3 Cups heavy cream or prepared topping
4 oz. Semi-sweet chocolate
1 C. Kirschwasser
1 1/2 C. red cherries, frizen or canned, drained or canned cherry pie filling- Syrup from cherries can be uses with the liqueur to moisten cake.
Maraschino cherries as needed
8’ bottom layer of short-paste dough, baked golden brown
Shave chocolate into curls with vegetable peeler onto waxed paper and chill.
cut cake into 3 1/2-inch thick layers. Melt 2 oz. chocolate in double boiler. Cover baked short paste dough with 1 cup whipped cream mixed with the melted chocolate.
Place first layer of chocolate cake layers on top. With a pastry brush, moisten cake with the cherry liqueur, spread whipped cream and half the cherries. Repeat this step for next layer. Top with the last layer and moisten with liqueur.
Spread whipped cream on sides and top, decorate with the chocolate curls and maraschino cherries with stem. Press some chocolate curls on side. Cut onto 8 or 10 portions.
Short paste dough
Combine 2 cups flour with 3/4 cup sugar, 1 egg and 1/2 cup butter. Mix thoroughly to form dough. Refrigerate for 2 hours before using. Bake 20 minutes at 350 degrees.
