random stuffs mostly vintage and found
Swedish Beer Rye Bread (Vort Limpa) 1 ¾ cups beer ½ cup warmed molasses 2 cakes yeast (dissolved in 1/4 cup warm water) ⅓ cup butter 2 tsp salt 3 cups rye meal or flour 3 cups white flour 1 tbsp caraway seed Combine beer and molasses and add the dissolved yeast. Beat in […]
RABBIT (ZAJĄC PIECZONY) Rabbit Flour for dredging 4 tbsp. butter 1 cup Chopped mushrooms 1 onion (chopped) 1 clove garlic 3 pinches dry thyme 3 bay leaves ⅔ cup meat stock ⅔ cup tart white wine Salt and pepper to taste Cut rabbit in desired pieces, dredge with flour, and brown in butter. Add […]
MOSTER HILMA’S SOCKERKAKA ¾ cup sugar 2 eggs ½ cup sour cream 3 tsp. lemon juice 1 tbsp. grated lemon rind 1 tsp. baking powder (sifted with 1-1/3 cup flour) 2 tbsp. butter Dash salt Beat sugar and eggs, add cream and flour, lemon juice, and rind. Lastly add melted butter. Bake 350°, 50 […]
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.Before cooking, the raw meat […]
Isabel de Vargas’ Folar da Páscoa (Portuguese Easter Bread with Eggs) Decorated with eggs and crosses, this golden sweet bread from the Azores is served with coffee or sweet wine for dessert on Easter Sunday. 1 pkg. active dry yeast ½ cup lukewarm water 1 tsp. sugar ⅓ cup flour 3 eggs 1 cup […]