Fruit and Cabbage Salad (Kal-och Appelsallad)
2 oranges, pared and sectioned
2 apples, chopped
2 cups shredded green cabbage
1 cup seedless green grapes
1/2 cup whipping cream
1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup mayonnaise or salad dressing
Place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture.
Yields 6 servings.
Fresh Mushroom Salad (Sienisalaatti, Finland)
1 pound mushrooms, sliced
2 tablespoons minced chives
1/4 cup whipping cream or half-and-half
2 teaspoons granulated sugar
1/2 teaspoon salt
Dash of pepper
Heat 1 inch salted water, using 1/2 teaspoon salt to 1 cup water, to boiling. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill.
Add chives. Mix remaining ingredients. Pour over mushrooms and chives; toss. Serve in lettuce cups if desired.
Yields 4 servings.
Finnish Summer Vegetable Soup (Kesekeitto)
Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch.
2 cups water
2 small carrots, sliced
1 medium potato, cubed
3/4 cup fresh or frozen green peas
1 cup cut fresh or frozen green beans
1/4 small cauliflower, separated into florets
2 ounces fresh spinach, cut up (2 cups)
2 cups milk
2 tablespoons all-purpose flour
1/4 cup whipping cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
Snipped dill weed or parsley
Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes.
Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.
Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.
Finnish Rye Bread (Suomalaisruisleip)
To serve this loaf, cut it into wedges, and spread with butter or soft, mild cheese.
1 package active dry yeast
1 1/4 cups warm water* (105 to 115 degrees F)
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/4 cups medium rye flour
1 1/2 to 2 cups all-purpose flour
Butter or margarine, softened
Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour. Beat until smooth. Stir in enough all-purpose flour to make the dough easy to handle. Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch down dough; shape into a round, slightly flat loaf. Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.
* Potato water can be substituted for the water. This is the water in which potatoes have been cooked. This is traditional for Finnish Rye Bread.
Finnish Cranberry Whip (Vatkattu Marjapuuro)
2 cups fresh cranberries
1 1/2 cups water
1 cup granulated sugar
1 cup water
Dash of salt
1/3 cup farina
Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes.
Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.
Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes.
Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.
Yields 4 to 6 servings.
Danish Stuffed Duckling (Stegt And)
1 (4 to 5 pound) duckling
3 cups rye bread crumbs
1 apple, chopped
1 small onion, chopped
1/2 cup cut-up prunes or raisins
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1 egg, beaten
Fasten neck skin of duckling to back with skewers Lift wing tips up and over back for natural brace. Mix remaining ingredients. Fill body cavity of duckling lightly with stuffing. Fasten opening with skewers. Place remaining stuffing in small greased baking dish. Cover and refrigerate; place in oven with duckling during last 30 minutes of roasting. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork.
Roast duckling uncovered at 350 degrees F until done, about 3 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Place duckling on heated platter. Let stand 10 minutes for easier carving. Serve with stuffing.
Yields 4 servings.
Danish Rice Pudding
1/2 cup granulated sugar
1/2 cup water
2 envelopes unflavored gelatine
1/2 teaspoon salt
2 cup milk
1 1/2 cups cooked rice
2 teaspoons vanilla extract
1 cup chilled whipping cream
Raspberry-Currant Sauce
Heat sugar, water, gelatine and salt in 2-quart saucepan, stirring constantly, until gelatine is dissolved, about 1 minute. Stir in milk, rice and vanilla extract.
Place saucepan in a bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 minutes. Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 1 1/2 quart mold. Cover and refrigerate until firm, about 3 hours.
Unmold and serve with Raspberry-Currant Sauce.
Yields 8 servings.
Raspberry-Currant Sauce
1 (10 ounce) package frozen raspberries, thawed (with syrup)
1/2 cup currant jelly
1 tablespoon cold water
1 1/2 teaspoons cornstarch
Heat raspberries and jelly to boiling. Mix water and cornstarch; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool.
Press through a sieve to remove seeds if desired.
Russian Salmon Loaf (Coulibiac)
In Russia, kasha is sometimes used instead of rice.
Pastry
1 medium onion, sliced
1 bay leaf
5 black peppercorns
2 teaspoons salt
2 pounds salmon steaks*, about 1 inch thick
1 cup water
1/2 cup uncooked regular rice
1 teaspoon instant chicken bouillon
8 ounces mushrooms, thinly sliced
3 large onions, finely chopped
1/4 cup butter or margarine
3 hardboiled eggs, peeled and chopped
2 tablespoons minced dill weed
1 teaspoon salt
1 egg yolk
1 tablespoon water
Dairy sour cream, melted butter or margarine
Prepare Pastry.
Heat 1 1/2 inches water, 1 onion, the bay leaf, peppercorns and 2 teaspoons salt to boiling in a 12-inch skillet; reduce heat.
Arrange fish in single layer in skillet. Simmer uncovered until fish flakes easily with fork, 4 to 6 minutes. Drain and cool. Remove bones and skin from fish; flake fish.
Heat 1 cup water, rice and bouillon to boiling in 1-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork. Cook and stir mushrooms and 3 onions in 1/4 cup butter until onions are tender. Gently stir rice, mushrooms, onions, hardboiled eggs and dill weed into flaked salmon. Sprinkle with 1 teaspoon salt.
Heat oven to 400 degrees F. Shape one-half pastry into flattened rectangle on well-floured cloth-covered board. Roll pastry with floured stockinet-covered rolling pin into a 16 x 7-inch rectangle. Trim edges evenly. Place on ungreased cookie sheet. Mound salmon mixture over pastry to within 1 inch of edges. Roll other half pastry into an 18 x 9-inch rectangle. Moisten edges of pastry on cookie sheet with water. Carefully place second pastry half over filling. Press edges with fork or flute to seal. Leftover pasty can be cut into shapes to decorate top of pastry.
Cut 1-inch circle in center of top crust or cut slits so steam can escape. Mix egg yolk and 1 tablespoon water; brush pastry with egg yolk mixture. Bake until golden brown, 50 to 60 minutes. Serve with sour cream. Yields 8 to 10 servings.
Pastry
1 cup butter or margarine
1/3 cup shortening
4 cups all-purpose flour
1 teaspoon salt
10 to 12 tablespoons cold water
Cut butter and shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Divide into halves; shape into 2 rounds. Cover and refrigerate until firm, about 3 hours.
* Two(16 ounce) cans salmon, drained and flaked, can be substituted for the salmon steak; omit cooking step.