Kerstin och Catharinas glögg

Ingredienser

• 5 flaskor rött fylligt vin (75:or=3 liter)
• 1 flaska madeira (billigaste sorten)
• ca 8-10 kanelstänger (ca 6-8 cm långa)
• ca 8 bitar ingefära
• 25 gram hel kardemumma (som stötts lite så den är sönderdelad)
• ca 15 gr hela nejlikor

Metod

Låt allt detta sjuda upp i en stor kastrull. (Obs bör inte koka, då försvinner alkoholen). När det sjudit upp häll i sc 5 dl strösocker och skalet av en citron ( obs bara det gula , inget av det vita det är beskt). Så får det efterdra några timmar och sen silas drycken och tappas på flaskor igen.

Så var det klart. Serveras med russin och mandel. Med pepparkakor. Gärna med grönmögelost på.

Chokladbollar

Ingredients

• 1 stick of butter (100g)
• 1 cup of sugar
• 2 cups of oats
• 1 tbs vanilla
• 4 tbs cocoa
• 2 tbs cold coffee

Method

Mix all the ingredients together, until the oats become soft. Make little balls, and roll them in pearl sugar (from ikea) or coconut flakes. Refrigerate till they set. Eat.

Hearty gulash

This one we created from the combination of a number of recipes we found online. It's really good with dark bread. We had it with buttered pumpernickel.
Ingredients

• 1 ½ onions
• 1 ½ lbs beef chuck
• 2 carrots
• ¾ lbs potatoes
• 1 parsnip
• 1 leek
• 1 bell pepper
• caraway seeds
• 1 can crushed tomatoes
• 3 cups of water
• buttermilk
• sour cream
• parsley
• hungarian paprika
• salt
• pepper

Method

1. Chop onion. Fry it in pressure cooker with the caraway seeds. Then chop the meat. Fry it in cooker.
2. Add all the other chopped ingredients. Add the tomatoes, paprika, salt and pepper, the add the water.
3. Put on the lid and pressure cook for 12-15 minutes.
4. Add appropriate amounts buttermilk and sour cream, and some chopped parsley.
5. Eat with bread. Yum.

Leek and Swiss Chard Tart

We got this from Martha Stewart's website, here.
Ingredients

• 1 medium disk Pate Brisee
• 2 tablespoons extra-virgin olive oil
• 4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
• 1/4 cup dry white wine
• 1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour, plus more for surface
• 1/3 cup whole milk, warmed
• 2 tablespoons Dijon mustard
• 1 large egg, lightly beaten
• Coarse salt and freshly ground pepper
• 1 cup grated Gruyere cheese

Directions

1. Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
2. Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
3. Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
4. Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
5. Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
6. Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

Pecan pie

We got this from the back of Karo Corn Syrup.
Ingredients

• 1 cup light corn syrup and molasses
• 3 eggs
• 1 cup sugar
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecans
• 1 unbaked pie crust
• 1 tsp bourbon

Preheat the oven at 350. Stir the ingredients with a spoon. Mix in pecans. Pour into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for two hours. Store pie in fridge.

Magnificent Turkey

The turkey this year was amazing. We first brined it (using one recipe, here) and then roasted it using another (here), which we modified.

Brine

• Zest (in wide strips) and juice of 5 oranges
• Kosher salt
• 1 cup sugar
• 12 black tea bads
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
Unwrap the turkey and remove the neck and giblets (reserve for broth later). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.

Turkey

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 bunch fresh sage, leaves finely chopped
• 1 cup pure maple syrup
• 1/4 cup hot water
• 1 lb bacon

Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
Remove the turkey from the brine; rinse and pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Take an aluminium can and cut it in half, fill the resulting cup with broth and butter and put it deep in the cavity. Fill the rest of the bird with the stuffing and onion without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and cover it with generous amounts of bacon, cover the bacon with whatever butter remains. Put the turkey into the oven.
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired, or thicken with cream and flour.

Kashmiri Chicken Curry

This turned out really awesome with rice and kachumbar.
Ingredients:

• 1 small chicken abt 750-800g - skinned and cut into 8 pieces 
• 2 tsp oil
• 1 inch cinnamon stick
• 4 black peppercorns
• 1 bay leaf
• 2-3 cardamoms
• 2 cloves
• 1 large onion - diced
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder
• 1 tbsp ground almonds
• 3/4th cup yoghurt
• 2 green apples, peeled, cored and sliced
• 1 tbsp chopped fresh coriander
• A handful sliced roasted almonds and chopped cilantro for garnish

Method

1. Heat the oil in a thick-bottom nonstick wok.
2. Fry the onions to pink and then add the whole spices and cook for 1-2 mins.
3. Add the chicken pieces and stir fry for 3-4 mins.
4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chili powder - stir fry for 2-3 mins.
5. Beat the yoghurt and add it in, stir cook for another few mins.
6. Add the apples and chopped coriander, cover and cook for 10-15 mins.
7. When the chicken is cooked, transfer into a serving dish and garnish beautifully with toasted almond flakes and chopped coriander leaves.

Harpal Singh Sokhi's Chicken Biryani

This we got from Sanjeev Kapoor's Youtube channel.

Rice:

• Rice 1-1.5 cups soaked for 30 minutes
• In cheese cloth:
• Black cardamom 3
• Green cardamom 6
• Cloves 6
• Black Pepper 6
• Bay Leaf 2
• Cinnamon Stick 1 inch

Tie up bag, add to boiling water. To water, add shahi geera (caroway seeds 1tsp), salt to taste, and then cook the rice till it's 3/4 done.

Marinade:

• Chicken 800 g (w bone for extra taste)
• Ginger garlic paste 2 tbsp
• Red Chili Powder 1 tbsp
• Salt to taste
• Yoghurt 1 cup
• Garam Masala 1 tsp
• Green Cardamom powder 1 tsb
• Brown Onions 1 cup
• Pure Ghee 4 tbsp
• Freshly chopped coriander 2 tbsp
• Mint leaves 10-12
• Green chili 2 broken ones
• Turmeric
• Lemon juice from 1 lime

Massage chicken with marinade and let sit for 1 hour.

When the rice is 3/4 done, layer the half rice over the chicken (and let some of the water come along). Sprinkle some coriander (1 tbsp) , mint leaves (6-8), brown onions (2 tbsp), garam masala (1/4 tsp), green cardamom powder (1 tsp) over the rice, and then layer the rest of the rice on top after straining it. On top, add brown onions (1 tbsp), garam masala (1/4 tsp), cardamom (1/4 tsp), saffron soaked in milk (1 strand). Finally, 5 tbsp of melted ghee on top!

Put the biryani on the stove, and seal the pot using dough. Once the steam escapes from the dough seal (about 15 minutes) the biryani is done.

Tom Kha Pladuk

There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating rather than the fiery prik (chili) of the tom yam. Because it is milder tom khas are often made with chicken or pork, but most common in Thailand are varieties using seafood (especially shrimp, squid, or fish such as red snapper or catfish) or vegetables (especially medleys of mushrooms, tom kha hed). The catfish can be "crisped" by quickly, and briefly, deep frying it in very hot oil, but this variation is based on simply poaching the fish in the soup.

In Thailand the fish is cleaned and then poached whole (with the head), then removed from the soup and cut into bite sized pieces which are returned to the soup for serving. The method here is a little simpler, in that it doesn't involve handling the hot fish.

Thais eat the galangal, which is cut into thin matchstick pieces. However it has been noticed that many Americans prefer to discard the galangal and so it may be wiser to leave the galangal in thin slices. Similarly the lemongrass is eaten, but you may prefer to cut it into 2" lengths, and crush them with a mallet. These may then be discarded by the diner.

Ingredients

• 1 catfish (about half a pound prepared weight)
• 2 cups fish stock
• 1 cup coconut milk
• 1 tablespoon galangal, julienned
• 1 tablespoon lemongrass, thinly sliced
• 1 tablespoon coriander/cilantro leaves
• 1 tablespoon Thai chile peppers, thinly sliced
• 4 tablespoons fish sauce
• 4 tablespoons lime juice

Method

Bring the stock to a simmer. Add the galangal, lemongrass, coriander, chilis, fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut it into 1" steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 3-4 minutes (until just cooked).

Lax i ugn

Det här blev riktigt gott, och var väldigt enkelt att göra. Vilka rotfrukter som helst passar bra. Till örtsåsen använde jag timjan.
Ingredienser:

• 4 st portionsbitar lax
• 8 st vårlökar
• 12 st späda morötter
• 8 st rädisor
• 4 st små palsternackor
• 16 st små, halvkokta färskpotatisar
• 1 knippe hackad dill
• 1 msk pressad citron

Till örtsås:

• 2 dl majonnäs
• 2 dl creme fraiche
• 1 dl blandade hackade örter
• 2 st pressade vitlöksklyftor
• 1 tsk honung

Gör så här:
1. Sätt ugnen på 200 grader eller tänd grillen. Koka potatisen halvmjuk i lättsaltat vatten. Ansa och skölj grönsakerna, dela ev palsternackorna i mindre bitar.
2. Smöra 4 folieark. Hetta upp en stekpanna med lite olja i botten. Salta och peppra laxen ochh stek dem hastigt så de får lite färg.
3. Lägg laxen på foliearken och fördela grönsakerna och potatisen över och omkring fisken. Salta och peppra och strö över rikligt med dill. Pressa över citron och klicka på lite smör. Vik ihop till täta paket.
4. Lägg paketen på grillen eller i ugnen ca 20 minuter. Blanda samman alla ingredienser till såsen och smaka av.

Kladdkaka

Enkelt och gott recept på kladdkaka som är mångas favorit. Kladdkaka är gott till efterrätt eller som tårta med grädde till. Prova detta recept som är väl beprövat och som har tydliga steg-för-steg bilder.
Tid: 20 minuters jobb + 20 min i ugnen
6-8 portioner
Ingredienser:

• 100 g smör
• eller margarin
• 2 st ägg
• 2,5 dl strösocker
• 1 msk vaniljsocker
• 3 msk kakao
• 2 dl vetemjöl

Utrustning du behöver:
1 st form med löstagbar kant / springform eller annan form som tål ugn ca 20 cm i diameter
Utrustning som är bra att ha:
elvisp
Gör så här:
Sätt på ugnen på 175°C.

Smält försiktigt smöret (eller margarinet) i en kastrull på spisen eller i en skål i mikron. Det kan vara bra att dela smöret i mindre bitar innan så går det fortare. I mikron kan ca 400 W vara lämplig effekt för att det inte ska skvätta smör.

Låt sedan det smälta smöret stå framme och svalna.

Vispa ägg och socker pösigt med elvisp.

Tillsätt vaniljsocker och kakao och vispa med lägsta hastigheten på elvispen.

Tillsätt mjölet. Tillsätt sist det smälta smöret. Vispa försiktigt till en jämn smet och häll smeten i en rund form som man kan smöra och bröa om man vill.

Grädda i 175°C i ca 20 minuter i mitten av ugnen. Om man vill ha en kladdigare kladdkaka så tar man kortare tid i ugnen.

När kladdkakan är färdiggräddad låter man den svalna och stå kallt tills den ska serveras.

Potato gratin

Ingredienser:

• 1 kg (ca 12 st medelstora) potatis
• 2 st gula lökar
• 2-5 dl mjölk
• 3 dl vispgrädde
• 2-3 tsk salt
• 2 krm malen svartpeppar
• eller vitpeppar
• ev. 2 krm vitlökspulver
• eller 2 st pressade vitlöksklyftor
• 3-4 dl (ca 100 g) riven ost

Gör så här:

Skala potatis och skär i skivor ca 0,5-0,75 cm tjocka. Skiva upp löken och hacka i små bitar.

Häll vispgrädde och den mindre mängden av mjölken, salt, peppar och ev. vitlök i en stor kastrull. Lägg i potatis och lök. Tryck ner potatisen så den hamnar under ytan. Häll ev. på mera mjölk.

Låt koka upp, sänk plattan och koka på svag värme ca 3-5 minuter. Späd med mera mjölk beroende på mängden och tjockleken på vätskan och efter tycke och smak. Hur mycket mjölk man behöver späda med beror på hur vattnig den potatissort man använder är. När potatisen kokar upp avger olika sorters potatis olika mängd vatten. Efter 3-5 min ska potatisen fortfarande vara hård, men "böjbar", märker du att den blir mjuk tidigare så sluta koka då.

(Anledningen till att man kokar detta är att potatisgratängen går fortare att göra och att kryddorna fördelar sig bättre och potatisen och löken blir mjuka.)

Häll allt i en ugnsform. Strö över riven ost.

Ställ in i mitten av ugnen i 225°C i 20 minuter tills potatisgratängen fått fin färg.