Daily Archives April 10, 2015

cream of salmon soup

Cream of Salmon Soup (Lohikeitto ? Finland)

4 cups water
3 medium potatoes, pared and cut into 1/2-inch pieces
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon white or black pepper
1 bay leaf
2 pounds skinless salmon fillets, cut into 1-inch pieces
1 cup whipping cream
Minced dill weed (optional)

Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat...

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krumkake

Krumkake (Norway)

5 cardamom seed pods
2 eggs, beaten
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Dash of nutmeg
1/4 cup butter
1 cup sifted flour

Crush cardamom seeds after removing from pods. Gradually add sugar to beaten eggs and beat until fluffy.

Add cream, vanilla extract, cardamom, nutmeg and half of the butter. Beat until blended. Add flour and mix until smooth...

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ukrainian cherry charlotte

Ukrainian Cherry Charlotte

Posted by Olga at recipegoldmine.com 7/25/02 7:49:58 am

The Ukrainians make a variety of cherry liqueurs. For the charlotte, they use a sweet ratafia. If you aren’t in the habit of making your own cherry liqueur, you can use kirsch or cherry brandy.

Serves 4 to 6

1 1/2 pounds pitted cherries
1/2 cup vanilla sugar (divided)
1/2 cup cherry liqueur or kirsch
1/2 pound (abou...

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shrimp in coconut milk

Shrimp in Coconut Milk (Ginataang Hipon)

2 cups coconut milk (sold in Oriental food stores)
2 pounds shrimp, shelled and deveined
1 cup water
Salt and freshly ground pepper to taste
1 cup pepper leaves or any green leafy vegetable in season

In a medium pot, bring coconut milk and water to a boil. Add shrimp. Season with salt and pepper...

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coconut candy

Coconut Candy (Guam)

3 cups granulated sugar
1 cup milk
3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it becomes a thin syrup (232 degrees F to 240 degrees F on a candy thermometer).

Add coconut, stirring constantly to prevent burning. Color should be a nice golden brown. Spread over a flat plate and let cool. May be eaten warm or chilled.

Makes 24 pieces.

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