Skip to main content

05-27 Scandia fruit and cheese board

As you know, its a Scandinavian tradition to serve this... I like it when I am not very hungry or its very hot outside.

For 6 servings, you need this amount:
feel free to substitute...
1/2 lb mild, soft cheese like Havarti
1/2 lb sharp cheese like Cheddar
1/2 lb spiced cheese like a Gouda with spices
1 lb each red and green grapes
2-3 ripe pears, sliced
water crackers or similar mild crackers (so you taste the cheese)
Serve on cutting board with a cheese slicer

Comments

Popular posts from this blog

03-24 Klarsuppe (Danish Meatball and Dumpling Soup)

This is a traditional soup served at the beginning of a feast in Denmark to celebrate a Lutheran confirmation. Great Grandpa Anderson most likely ate it many times.
It is Bri's favorite Sunday dinner. It takes time but it's worth it!

Prepare meatballs in food processor or use hand mixer. The secret to tender meatballs is to beat them into submission. (Technically, it breaks down the tissue)
Beat together until pink color is gone:
1/2 lb ground beef, turkey or pork (or combination)
1/2 c onion, finely chopped
Then add, beating well:
1 t salt
1/4 t pepper
1/8 t allspice, ground
In separate bowl, mix into paste:
3 T flour
3 T milk
Add paste to meat mixture and beat again.
Then mix in
1 egg white
Beat well and let stand at least 30 minutes to absorb liquids thoroughly.
To cook:
In skillet, bring 2 inches of water to boil and salt generously.
Using teaspoon, shape about 40 small meatballs and drop into boiling water for 4-5 minutes
Lift cooked meatballs and place in strainer, rinse with cold water…

Ribbon Salad

This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked.

Ribbons are made by using a vegetable peeler length wise on the vegetable.

Put these prepared into a large bowl:
2 zucchini, ribbons
1 carrot, ribbons
1/2 - 1 cup cherry tomatoes
1 avocado, small cubed
1/4-1/2 c corn kernels, frozen-thawed
1/2 cucumber, ribbons
1/2 c golden raisins
1/4 c pine nuts
1/4-1/2 c chèvre cheese, crumbled

Mix dressing thoroughly and drizzle over salad:
1/4 c olive oil
3 t lemon juice
1-2 t minced garlic
1/4 c fresh basil, chopped fine
2 t honey
salt & pepper

Refrigerate or let sit for about 30 minutes to let the vegetables absorb the dressing.

11-05 Pellegrino Pasta

Italian stir-fry might be the best name for this but we named it after the man who first cooked it for us about 12 years ago. So easy and so delicious. It became a favorite dish for feeding guests.
When I asked him for the recipe, he looked at me quizzically. This was just something his Italian family throws together with whatever was on hand. As I have developed my cooking skills, I find this to be true. Don't be hesitant to experiment, substitute and add to this basic recipe.
This is also the recipe that helped me learn to like colored bell peppers. =)

Prepare 1 lb of pasta, medium shapes, in boiling, salted water
Meanwhile sauté:
olive oil
1/2 chopped onion
2 cloves garlic
1/2 colored bell pepper
if adding a meat, do so here - pancetta, bacon, ham, pepperoni, etc. (chicken didn't taste as good, though its fine served next to a chicken)
stir occasionally and cook until softened and glistening, then add softer vegetables like:
2 zucchini, chopped
2 crook neck squash, chopped