Brunch. I love that word. For me it’s tied with fun times with friends on a lazy Sunday afternoon. Almost festive. This Swedish oven baked pancake is a wonderful option next time you have friends staying for the weekend. Traditionally chunks of bacon are added to the batter before baking, although I prefer it without. The reason being has nothing to do with taste or flavour. Serving it plain gives you the opportunity to consume it savoury or sweet. A side of fried bacon or sausages drizzled with maple syrup is a mouth watering salty option. Whipped cream and strawberry or blueberry jam with a dusting of icing sugar is ideal for the sweet tooth. It’s easy to make and its moon landscape surface is sure to make a longer lasting impression than the more common flat pancake.
3 cups milk
1 1/3 cups flour
pinch of salt and sugar.
Pre-heat the oven to 425F.
In a large bowl, sift the flour into the milk and whisk together until a smooth mixture forms.
Add the eggs, salt and sugar and keep whisking until well blended.
Pour into a buttered 11”X17” baking tray and bake in the middle of the oven for about 30 minutes or until browned and bubbles have formed. Serve immediately. Serves 6.
Drömtårta, or Dream Cake is a real classic at the Swedish coffee table. Did you know that traditionally, Fika, the Swedish word for coffee with dip, includes seven different kinds of cookies? More about that in another post. Drömtårta is often made sure to make an appearance as one of the seven. This was one of my favourites growing up. Traditionally it is served in a rolled-up version, just like the Budapest Roll in an earlier post, then cut into 1″ pieces. Today I decided to turn it into bite size squares for a change. A very decadent, hint of vanilla filling, wrapped in a fluffy subtle chocolate cake. It is as good with a glass of milk as with a nice hot cup of java. Your choice. This recipe calls for all purpose flour but feel free to substitute it with potato flour for a gluten-free version. It works just as well.
1 cup sugar
1/2 cup all purpose flour
2 tbsp cacao
1 tsp baking powder
100g butter, room temperature
2/3 cup icing sugar
1 tsp vanilla extract
Preheat oven to 480F.
With a blender, whisk eggs and sugar until light and fluffy. Sift flour, cacao and baking powder into a bowl then slowly, while whisking on medium-low speed add to the egg mixture. Blend well but make sure not to over beat the batter.
Line a 11″x17″ baking sheet with parchment paper then pour batter.
Bake in the middle of the oven for about 5 min, or until cake is set.
On a rack, place another sheet of parchment paper, sprinkle with sugar and flip the cake on top of the sugared paper. Carefully peel off the parchment paper from the cake. Let cool.
Meanwhile, whisk together the ingredients for the filling. Spread evenly over the cooled cake. Cut the cake in half, crosswise, then flip on side over the other – filling agains filling. Cut into bite size squares. Dust with icing sugar just before serving.
A few nights ago we had some friends over for dinner. One of the guests was a vegetarian and the other ones loves meat. It was a pretty cold and chilly night, so I thought lasagna would be lovely. To please everyone around the table I decided to split things up. Instead of your traditional meat lasagna, I made this vegetarian version filled with mushrooms, spinach, ginger and nutmeg. For the meat lovers I slow cooked a beautiful prime rib in red wine, beef stock, a couple of chopped onions and carrots along with a few bay leaves. The lasagna itself however, is filling enough and is perfect as a meal on its own.
1 tbsp butter
2 tbsp truffle oil
One medium size fennel
Fresh ginger, about a 2″ piece
4 cloves of garlic
15 sage leaves
200g shiitake mushrooms
200g crimini mushrooms
4 baby bok choy
350g fresh spinach
1/2 cup vegetable broth
1-2 tsp sambal oelek (hot chili paste)
pinch of tarragon
1/2 tsp nutmeg
Salt & Pepper
3 tbsp butter
3 tbsp flour
3 cups milk
3 tomatoes, thinly sliced
1 1/2 cups grated gruyère cheese
Preheat the oven to 400F.
Thinly slice the fennel and finely chop the ginger, garlic, sage leaves and mushrooms. Roughly chop the book choy. In a large cast iron pot, heat up the truffle oil until hot but not burning. Turn the heat down slightly and add the fennel and ginger. Sauté for a couple of minutes before adding the garlic sage and mushrooms. Sauté for another couple of minutes, stirring occasionally. Add bok choy to the pot along with the spinach and the rest of the ingredients. Make sure everything is well combined, and let it simmer until the liquid is almost gone. Turn the heat off and let cool.
Melt the butter over medium heat in a medium sized sauce pan. When melted, lower the temperature and start adding the flour. Whisk constantly to prevent lumps from forming. Cook the butter/flour for a couple of minutes, whisking non stop. Add the milk, a little bit at a time. Keep stirring! Raise the temperature back to medium. As the sauce thickens add more milk. The sauce is ready when coating the back of a spoon. Season with salt & pepper.
In a large oven proof dish, start putting the lasagna together. Coat the bottom of the dish with the béchamel, cover with sheets of pasta and sprinkle some of the vegetable filling on top. Drizzle béchamel over filling. Repeat layers twice. Place the sliced tomatoes on top of the third vegetable layer before putting down one last layer of pasta. Sprinkle the cheese. Cover with the rest of the béchamel sauce.
Bake in the middle of the oven for 45-60 min, or until golden brown and pasta is soft.
I’m not a huge fan of winter. I love the snow. Hate the cold. There are many ways to stay warm. I might have tried them all. Sipping on beautifully fragrant tea with a spoonful of local honey while wrapped in a fluffy blanket is a favourite. This drink is another option for one of those cold winter days. It takes a while to make so start it early in the day. The scents from the pot will linger through the house and tease you with what is to come. As the suns last rays disappear over the horizon and darkness sets it’s time. Fill up your favourite mug with this sweet hot buttered rum, grab your book and cocoon yourself in the blanket. It will warm you up for sure!
8 cups water
1 cup firmly packed brown sugar
1/4 cup butter
1 pinch salt
2 cinnamon sticks
10-15 whole cloves
2 cups rum
Put all the ingredients except Rum, whipped cream and nutmeg in a large pot. Stir well. Bring to a boil, then lower the heat. Cover and let simmer on very low heat for 3-4 hours. Top up with more water if need to.
Pour into cups or mugs. Add Rum (about 1/4 cup/serving). Top with whipped cream and a dash of nutmeg.
Leftover base liquid (without the Rum and cream) will keep in the fridge for a few days. Take out and re-heat as needed.
Excitement and a sense of pride goes hand in hand when buying a house. A marvel that this is yours. The beginning of something new. A blank canvas for you to put your stamp on. For most people. In our case, purchasing Crandall House, not so much of the above. Really, you say? Here’s the thing. We never planned on buying a house. We weren’t even looking at properties. Crandall House sits right across the road from our heritage barn that now houses the winery and tasting room here at The Old Third. Originally part of the same property, this dilapidated 19th century remnant of a once proud greek revival home was severed off in the 1960’s. Although occupied, it was in desperate need of TLC. We stressed over who might buy it and worried about the curb appeal of our piece of heaven.
Starting a vineyard and winery from scratch is plenty of work for two people. How about adding a full fledged renovation of an old farm house? Years of hard work followed. Many were the times when lighting a match or renting a bulldozer came to mind, but persistence succeeded in the end. Today I am very thrilled that we have brought Crandall House back to life. She now sits proud.
Please enjoy this collage of photos from Crandall House – Closing Day. With many more stories and pictures to come.
I was quite spoiled growing up. Having a stay at home mom who baked and cooked everything from scratch had its perks. I’m sure I wasn’t always appreciative about it though. I mean, why couldn’t we have tasteless store bought loaves of bread like most of my friends? I do now, however, look back at it all with very fond memories and a lot of gratitude. Breads, cookies, cakes and jams as well as all kinds of food. One of my all time favourites and a real treat was “Budapestrulle”. A melt-in-your-mouth meringue and hazelnut roll with whipped cream and mandarins. Originally created by Swedish pastry chef Ingvar Strid in the 1950’s. It has, surprisingly, no resemblance to Hungary’s capital Budapest. It is quite easy to make although you might need to take a deep breath before rolling it up. I guarantee you will love it. In this recipe I have substituted the hazelnuts with almonds which works just as well.
6 egg whites
1 1/3 cup sugar
150g ground almonds
1 1/2 tsp vanilla essence
1 1/2 cup whipping cream
2 cans mandarin oranges
Preheat oven to 350F.
In a large bowl, whip egg whites until stiff peaks form. Slowly add the sugar while beating the egg whites on low speed. With the use of a spatula, carefully fold in the ground almonds and vanilla with the egg whites. Spread evenly on a baking sheet lined with parchment paper. Bake in the middle of the oven for about 20 min, or until set. You can check by poking it with a toothpick. If it comes out dry, it’s ready. Move meringue and parchment paper to a drying rack and let cool completely. While meringue is cooling, drain the mandarin slices. They need to be fairly dry before being put on the cake.
Flip the cake upside down onto a new sheet of parchment paper. Carefully peel off the parchment paper (brush it with warm water if it doesn’t loosen). Spread the whipped cream over the bottom of the cake. Place the mandarin slices evenly on top of the cream.
Now comes the tricky part. The rolling. Don’t panic if it cracks or start to break. Place the long side of the cake in front of you and start rolling it. Don’t press too hard (you’ll end with an empty roll of meringue and a pile of whipped cream and mandarines in front of it if you do.) I find using the parchment paper helps the rolling ones you get started (hold on to the paper rather then the cake). Remember not to press too hard. Once rolled up make sure the edge of the roll is facing down.
Melt the chocolate and drizzle on top. A dusting of icing sugar is pretty as well. Cut diagonally in a zig-zag pattern so that you end up with triangular pieces.
I adore pasta. Perhaps I was Italian in a previous life? Who knows. Something I would bring to a deserted island? Definitely. It’s convenient. Something to fall back on when peeling a pot of potatoes seem like an enormous task. It comes in a large varietal of shapes and forms. I have my favourites of course. Orecchiette is being one of them. Bruno gets his fair share of pasta when I’m cooking although he is not as fond of it as I am. Don’t take me wrong, he likes it. I love it. In this recipe I use ground pork rather than ground beef. The more subtle flavours of the pork allows the other ingredients to pop. A great dish whether it’s snowing or sweltering outside. It goes amazingly well with our Golden Russet Apple Cider!
2 stalks celery
3 green onions
1 tbsp butter
1 tbsp olive oil
1000g ground pork
4 tbsp soya sauce
2 tbsp Worcestershire sauce
1 1/2 tbsp white wine vinegar
1/2 cup creme fraiche
2 tsp sambal oelek (chili paste)
500g pasta of your choice
Finely chop the vegetables and put aside.
In a large pot, bring water to a boil for the pasta.
In a frying pan, heat up the butter and olive oil. Fry the ground pork on medium heat until cooked. Add the soya and Worcestershire sauce along with the vinegar. Let simmer until liquid is reduced by half.
In the meantime cook the pasta until Al Dente. Drain.
Add the creme fraiche and sambal oelek along with some ground pepper to the pork and stir well. Toss with pasta, or serve separate. Sprinkle celery, radishes and green onions on top. Serves 4.
This is a simple and delicious recipe for a pickled cucumber salad. I remember sitting in my Grandmothers’ kitchen as a kid. Green and orange flowery wallpaper covering the walls and a matching round dining table set. Also green. We were about to devour her amazing meatballs, potatoes, creamy gravy and these perfectly matched pickled cucumbers. On a shelf next to the table was a hand cranked coffee grinder. Simple design, yet its leavers, slots and drawers fascinated me. A perfect distraction and entertainment at the table until food arrived. I wonder what happened to it…
2/3 cup white vinegar
1/3 cup water
2/3 cup sugar
1/2 cucumber, peeled and very thinly sliced
1/4 cup chopped parsley
2 pinches salt
2 pinches pepper
In a bowl add vinegar, water and sugar. Whisk until sugar is dissolved. Add the cucumber and parsley. Season with salt and pepper.
Stir well, then place in the fridge for 2-3 hours, stirring it once in a while. Serves 4
Pies and tarts are two things I will never grow tired of. The options for the filling are endless. Sweet or savoury, it doesn’t matter. This Swedish inspired Cheese Tart is more delicate than your regular quiche. There’s no ham, so vegetarians can rejoice and enjoy. A great option for a light week night dinner or to be served at a weekend luncheon. Would you feel the need for meat, prosciutto is a great side. I serve it with a dollop of sour cream, arugula lettuce and a drizzle of balsamic vinegar glaze.
200 g sifted flour
100 g unsalted, cold butter.
pinch of salt
2 tbsp ice water
300g Shredded Cheese, such as Gruyère or other hard, nutty cheese.
3/4 cup whipping cream
3/4 cup milk
1/2 tsp finely chopped tarragon
Pinch of salt (not too much, the cheese will add saltiness as well)
Preheat oven to 400F.
Add the flour to a food processor. Cut the butter into small pieces and add to the flour along with the egg. Pulse a few times and add one tablespoon of ice water at a time. Keep pulsing until it forms a ball of dough. It shouldn’t take more than 30 to 45 seconds. You may need a third table spoon of ice water.
Remove the dough and flatten the ball somewhat. Dust with flour, and place in the fridge for a minimum of 1 hour to rest. It is important not to over manipulate the dough to ensure flakiness.
Roll the dough and line a pie shell, prick it with a fork then bake blind for 10-12 min.
Whisk all the ingredients together in a large bowl. Pour the mixture into the pie shell, and bake in the lower part of the oven for 30-35 min, or until tart is set and has a nice golden colour. Let it cool slightly before serving. Serves 6-8.
It doesn’t look like much at first, this soup. The palest green possible, almost white in colour. Poured into a white bowl you’ll hardly realize it’s there. So why am I making such a fuss over this soup you might wonder. Because it’s worth it. I want you to taste it. The velvety smooth texture and the subtle flavours of leeks, potato, cream and white pepper. You can’t help but think “This one of the best soups I’ve ever had”. It is one of the highlights from the french cuisine. Some people serve it warm, but cooled is the traditional French way. I decorate this simple, sumptuous classic with onion sprouts and a light grating of nutmeg.
6-8 medium sized potatoes, peeled and quartered.
4 tbsp butter
4 cups chicken broth
2 tsp salt
3 tsp ground white pepper
1.5 cups heavy cream
Green onion sprouts
Boil the diced potatoes in salted water until just tender. Drain and put aside.
Cut off the dark green part of the leeks. You can discard them, or save them if you are planning on making a broth. For this soup, you only need the white and light green parts. Slice the leeks in half, lengthwise. Rinse to remove any dirt. Cut the leeks in 1” pieces. Sauté them lightly in the butter in a sauce pan for a few minutes. Add the chicken broth.
Once the broth comes to a boil, lower the heat, and let it simmer until the leeks are soft, 10-15 minutes. Add the potatoes, salt and the freshly ground white pepper (it might seem like a lot, but it’s important to taste the white pepper). Let simmer for another 5 minutes before transferring the soup into a blender. Blend until smooth. You might need to do it in two parts. Pour the soup through a sieve, pushing it through with a soup spoon. It will give the soup the extra smooth, velvety texture. Taste it and add more salt or pepper if needed. Let it cool and keep it in the fridge. 30 min before serving, move it to the counter to warm up slightly and stir in the cream. Makes 6 appetizer size servings.