Category Archives: vintage
Rabarbragrøt (Rhubarb Compote)
In honor of the Norwegian Curling Team I am going to mix things up and add a few Norwegian recipes.
Rabarbragrøt (Rhubarb Compote)
To server 6 or 8
2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½” pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water
Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered for 20 to 30 minutes, or until the rhubarb shows no resistance when pieced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.
In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring to it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.
WHIPPED CREAM (optional)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.
You may blend the rabarbragrøt with the whipped cream or squeeze the whipped cream through a pastry tube in decorative swirls.
Kotleti (Meat Balls)
Kotleti (Meat Balls)
1½ lb. Hamburg steak
1 medium onion chopped
½ cup water
½ lb pork (ground)
1 egg
salt & pepper
½ loaf white bread soaked in water (crust off)
butter
Knead well meat and bread. Add onion, egg, salt & pepper. Add water to make smooth paste. Take 2 Tbs.of this mixture and roll in a ball putting inside of each ball ¼ tsp of butter. Roll in bread crumbs and fry in butter. Serves 10
*Mme. Olga Galooshko
Rulet: Russian Meatloaf
Rulet: Russian Meatloaf
1½ lb. Hamburg steak
½ lb pork (ground)
¼ loaf white break soaked in water (crust off)
Chop one medium onion- mix with beef, pork and bread. Add salt and pepper to taste. Add ¾ cup water gradually and mix into a smooth paste. Halve 2 or 3 boiled eggs. Grease long meat loaf dish and put in one layer of meat, then halves of egg. Cover with layer of meat. Put 2 or 3 slices of bacon on top and bake in 350′ oven for 45 minutes. Serves 10.
Mme. Nathalie Berestneff
Razsolnik- Soup with Beef Kidney
Razsolnik- Soup with Beef Kidney
2 lbs soup meat and extra bone
1 bunch soup vegetables
1 beef kidney
2 dill pickles
1 cup juice from pickles
2 potatoes
½ cup barley
salt
pepper
Cook in 4 qts of water for 2 hours. Boil kidney separately. When cooked, wash in cold water and cut into pieces. Add kidney and pickles (diced) with juice. Cook 1 hour. Serves 8.
*Mme. Nathalie Berestneff