Text 28248, 91 rader
Skriven 2009-09-04 07:02:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Swedish
===================
-=> Dale Shipp wrote to Ruth Hanschka <=-

 RH> I have a Swedish cookbook in the house that's actually in Swedish.
 RH> Your Time Life books are probably more useful.  On the other hand I
 RH> don't do much Scandinavian stuff.

 DS> When we lived in Wisconsin, there was a restaurant that had a genuine
 DS> Swedish Smorgasbord.  It was at a reasonable price for us at the time
 DS> and we went to it multiple times.  I don't remember all that was on it,
 DS> but it was far above the quality of typical buffet restaurants of
 DS> today. One centerpiece would be a large fish (salmon?), probably
 DS> poached and set in an aspic mold.  There would also be a lot of very
 DS> good sausages and cold cuts and cheeses.

How can smorgasbord be Swedish? The origin of the word and "tradition" is, in
fact, Danish.

"Smørrebrød (originally smør og brød; Danish for "butter and bread") usually
consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread.
Pålæg (literally "on-lay"), the topping, then among others can refer to
commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads.
This daily practice is the base on which the art of the famous Danish open
sandwich, smørrebrød is created: A slice or two of pålæg is placed on the
buttered bread, and then pyntet (decorated) with the right accompaniments, to
create a tasty and visually appealing food item." Cuisine of Denmark

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Danish Pastries
 Categories: Pies, Desserts, Fruits
      Yield: 24 Servings
 
      2 pk Active dry yeast
      2    Cakes compressed yeast
    1/4 c  Water; * 
    3/4 c  Milk; scalded
           Sugar
      2 ts Salt
  1 1/3 c  Butter; divided
    1/2 ts Lemon extract
      3 lg Eggs; beaten
  4 1/2 c  All-purpose flour
     20 oz Can sliced apples
      3 ts Cinnamon
 
  * Use very warm water (105-115øF) for dry yeast; use lukewarm
  water (80-90øF) for compressed yeast. Sprinkle dry yeast or
  crumbled cake into water. Let stand a few minutes, then stir
  until dissolved.

  Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter.
  Cool to lukewarm. Add the yeast mixture. Stir in the lemon
  extract and eggs. Add the flour gradually. Place the dough
  in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn
  the chilled dough out onto a floured surface. Roll into a
  rectangle 16x12-inches. Spread 1/3 cup butter over 2/3 of
  the dough.

  Fold the unspread portion of the dough over half the covered
  portion. Fold the 3rd section over the first 2.

  Roll the dough to its original size, and repeat this process
  twice, using the remaining butter. Return the dough to the
  refrigerator, and chill overnight.

  Next day, divide the dough in half. Roll each half into a
  rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist
  and form each strip into a spiral roll. Put a few drained
  apple slices in center of each. Sprinkle with the cinnamon
  mixed with 1/2 cup sugar. Cover. Let rise in a warm place,
  free from draft, until doubled in bulk. Bake in preheated
  375øF oven for about 12 minutes.

  Makes about 2 dozen
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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