Recipes

Cake:

• 4 eggs
• 1 cup sugar
• 1 tsp of vanilla sugar or 1/8 tsp vanilla extract
• 3/4 cup all-purpose ·our
• ¼ cup of potato starch*
• 1 tsp baking powder

To moisten cake:

• ½ cup of milk or apple juice
• 1 tsp vanilla sugar or 1/8 tsp vanilla extract

Filling and topping:

• 2 lbs fresh Strawberries, divided evenly (for lling and topping)
• 2 cups heavy cream, divided evenly
• 2 tbs sugar
• 1/8 tsp vanilla extract

Preheat oven to 350 F. Grease and flour a 9-inch springform pan with unflavored breadcrumbs or regular flour. Combine eggs and sugar; beat with an electric mixer until the mixture turns white and fluffy. Add vanilla extract. Mix both flours and baking powder in a separate bowl. Carefully fold the flour mixture through a sieve into the egg/sugar batter and mix only until smooth. Pour the batter into baking pan. Bake for 30 minutes until cake starts pulling off the sides of the cake pan and the top is brown.

Let the cake cool and use a serrated knife to cut into 2 or 3 layers (depending on size). Mix milk/apple juice with vanilla extract. Moisten the cake layers with the mixture, but avoid soaking them.

Whip half of the cream, sugar, and vanilla sugar together until it forms soft peaks. Cut half of the strawberries in slices. Add a little whipped cream on the bottom layer of the cake and top it with a layer of sliced strawberries. Add the middle layer of the cake and top it with whip cream and strawberries as before. Place remaining layer on top and wrap cake in plastic wrap. Refrigerate for couple of hours.

Whip remaining cream, sugar and vanilla sugar together. Spread cream over the top and sides of the cake. Place whole strawberries on top to finish.

Notes:
* You can use slightly less cornstarch the same way to achieve the same result.

The Quarterly
Vol 27, No. 3

Bread:

• 1 liter (4 c) buttermilk
• 2 envelopes of active dry yeast
• 3 dl (1 ¼ c) dark molasses
• 3 dl (1 ¼ c) malted barley
• 3 dl (1 ¼ c) rye bran or ground flax
• seed
• 3 dl (1 ¼ c) dark rye flour
• 1 tbsp salt
• 10 dl (4 ¼ c) white flour

Salmon tartar:

• Cold smoked salmon diced
• Saaristolaisleipa diced
• Mayo
• Sour cream
• Chives
• Horseradish
• Lemon zest
• Whole grain mustard

The Bread

Warm the buttermilk to about 110 degrees F and mix in yeast.
Mix all dry ingredients together well. Warm molasses slightly and mix in
with the buttermilk and the yeast. Don’t overheat!

Mix in the flour mixture. Mix well to make sure all the flour is evenly mixed in. There is no kneading this bread. The consistency at this point is similar, or slightly thicker than zucchini bread or banana nut bread dough.

Cover the bowl with a clean cloth and let rise in a warm draft-free place for about 1 ½ hours.

Once the dough has risen for the first time mix it gently and divide it into oiled loaf pans (it tends to stick so be sure to oil your pans well) and let rise in the pans an additional 30 minutes.

Bake in a 340-350 degree (F) oven for 1 ½ hours.

Carefully remove from oven and brush the tops with molasses-water mixture. Return to the oven for an additional 30 minutes. Remove from oven and from pans. Cool on a rack covered with a clean cloth.

Once cooled, place in plastic bags and store in a refrigerator. This bread tastes best after settling for 2-3 days. It also tolerates freezing well.

Notes:
1/4 cup molasses mixed with
3/4 cups warm water for basting the bread.
Three loaf pans for baking the bread.

The tartar

Mix incredients. Serve with Archipelago bread.

The Quarterly
Vol 21, No. 2

• 4 slices white bread
• 2 Tbsp. butter
• 400 g (1 lb.) Greenland shrimp in their shell
• 2 Tbsp. mayonnaise
  (make your own!)
• 2 Tbsp. chopped baby dill and
  some sprigs
• for decoration
• 50 g salmon roe
• Juice of ½ lemon

Peel shrimp and chop coarsely. Place the mayonnaise in a bowl and mix in the lemon juice, chopped dill and cayenne. Fold in the shrimp. Place in a refrigerator for ½ hour. Make round disks of the bread and fry the slices until nicely brown in butter. Place a disk of bread on each plate, add a tablespoon of shrimp mixture and decorate with a shrimp tail, dill sprig, salmon roe, and a small thin wedge of lemon.

The Quarterly
Vol 23, No. 4

• 1 package active dry yeast
• ¼ cup warm water
• ½ cup light molasses
• 1 tbs grated orange peel *
• 1 ½ teaspoons salt
• 2 tsps caraway or fennel seed **
• 2 cups buttermilk
• 3 cups rye flour
• 3-3 ½ cups white flour ***

Dissolve the yeast in the ¼ cup warm water (¼ tsp sugar helps the proof); set aside. Mix the molasses, orange peel, salt, and caraway seed in a saucepan and bring to a boil. Pour into a large mixing bowl and add the buttermilk. Cool to lukewarm. Add the yeast and blend well. Add the rye flour gradually and beat well. Add the white flour, beating well after each addition. When the mixture is stiff, let it rest for 15 minutes before kneading.

Turn the dough out onto a floured board and knead until satiny smooth, then place in a lightly greased mixing bowl, turning to grease the top, cover with Saran wrap and let rise in a warm place until double in bulk (about 1 hour). Turn out again onto a floured board and divide into 2 parts. Shape each half into a round fat ball or into a rectangular loaf about 4 by 8 inches. Place (covered with Saran wrap) on a greased baking sheet and let rise until almost doubled (about 30 minutes).

Before baking, brush the loaves with beaten egg. Bake in a moderate oven (350 degrees) for 45-50 minutes (Maybe less. Watch carefully). Makes two large loaves. The basic recipe is from Beatrice Ojakangas’ book, The Finnish Cookbook, with adjustments to make it taste like my mother’s bread.

Notes:
* I use a tablespoon+ of cheap orange marmalade
** I use 2 tablespoons!
*** Add 1 tablespoon gluten here as well

By Syrene Forsman

• 1 package active dry yeast
• ½ cup warm water
• 2 cups milk, scalded and cooled to luke warm
  (I heat the sugar, salt and cardamom in the milk as well)
• 1 cup sugar
• 1 tsp salt
• 2 tbs ground cardamom pods
  (grind with a clean coffee grinder)
• 4 eggs, beaten
• 8–9 cups sifted white flour
  (Add 1 tablespoon of wheat gluten here. Don’t beat or knead the bread too long, because the gluten gets tough. But it seems to help the bread rise).
• ½ cup melted butter
  (Don’t add it HOT to the batter)

Observe carefully the order of combining the ingredients.  Dissolve the yeast in warm water. I stir in ¼ teaspoon sugar before adding the yeast. It seems to help it proof. Stir in the milk, sugar, salt, cardamom, eggs, and enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be quite smooth and glossy in appearance, add the melted butter and stir in well. Beat again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.

Turn out onto a lightly floured board and cover with an inverted mixing bowl. Let the dough rest 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly (I use Saran wrap). It keeps the yeast gases in and assists the leavening], and let rise in a warm place (about 85 degrees) until double in bulk (about one hour). Punch down and let rise again until almost doubled (about 30 minutes).

Turn out again onto a slightly floured board, divide into 3 parts, then divide each of these parts into 3. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid the 3 strips together into a straight loaf, pinch the ends together, and tuck under. Repeat for the second and third loaves. Lift the braids onto lightly greased baking sheets. Let rise for about 20 minutes (the braids should be puffy but not doubled in size).

Glaze the loaves by brushing with beated egg. I use sugar bits made in Scandinavia called pearl sugar. Sprinkle with sugar and almond slices. Bake in a hot over (400 degrees) 25 to 30 minutes. Do not overbake or the loaves will be too dry. Remove from the oven when a light golden-brown to racks. Makes 3 braids. Slice to serve. Can be frozen if tightly wrapped in foil after cooling. The big Kitchenaid stand mixer really saves me from a lot of kneading. It has a dough hook.

This is a combination of my farmor’s recipe, brought back to Seattle from Finland in 1947 and the recipe from Beatrice Ojakangas’ book, The Finnish Cookbook. First: make sure the flour, yeast, and eggs are room temperature. This bread is NOT fluffy. It’s rich and moist. If you want denser bread, for a lunch while skiing or hiking, add 1 cup more flour.

by Syrene Forsman

• 1 pint buttermilk
• 1/2 cup sugar
• 1/2 cup shortening, melted
• 1 teaspoon salt
• 7/8 teaspoon baking soda
• Coarse rye flour

Mix ingredients to make a thick dough and shape into 24 balls, dipping them in flour. Roll out very thin with a special peg rolling pin (a barbed pin which pricks dough as it rolls). Bake on a cookie sheet in hot oven (425 F.) until browned, about 15 minutes. These are very crisp and tender.

by Debbie Halinen Santelli

• 2-lb boned filet from a salmon
• weighing 10-15 lbs.
• 2 T. coarse sea salt
• 2 tsp. granulated sugar
• 2 tsp. coarsely crushed white
• peppercorns
• ó cup of chopped baby dill
• lemon wedges

Combine salt, sugar, pepper, and dill. Place salmon filet skin-side down in stainless steel or porcelain dish. Spread mixture over filet. Cover with plastic wrap and refrigerate for 24 hours. 

Scrape off dill-pepper mixture. Place filet on cutting board. Use a very sharp knife and cut filet into thin slices, moving knife blade parallel with cutting board surface. Start from tail end. You may find it useful to have a shallow dish of water in which to dip the knife blade from time to time.

Garnish with some dill and lemon wedges. Some people like to have mustard dressing with the salmon.

• 8 boiled potatoes
• 1 apple
• 1-2 pickled cucumbers
• 2 tbsp capers Green onions

Dressing

• 200 g sour cream
• 2 dl mayonnaise
• 1 garlic clove
• ½ tsp salt
• ½ tsp black pepper

Cut the peeled potatoes, apple, and cucumbers into small cubes. Chop the onion. Mix all the ingredients together in a bowl. Mix the dressing ingredients together and combine with the salad. Allow to settle in a cool place before serving.

The Quartely Vol.21, No.3

• 2/3 lbs (300 g) of chuck roast beef
• ½ lb (200 g) lamb loin
• 2/3 lbs (300 g) pork shoulder or neck (kassler)
• 4 sections of marrow bone, about 1” each
• 8 small yellow or boiling onions
• 4 small carrots (alternative: small parsnips)
• 4 small yellow potatoes, skin on
• 8 all-spice pepper corns
• 1 bay leaf
• 1 tbsp coarse salt
• 2 tbsp butter

Cut each piece of meat (beef, lamb, and pork) into four equally sized chunks. Place in a jar and sprinkle with the coarse salt. Let stand covered at room temperature for one hour. Peel the carrots and onions (parsnips if you use them).

Place the marrow bone sections in a large pot, so that the marrow cone faces upward.
Carefully wipe off any excess salt from the meat. Melt the butter in a heavy cast iron frying pan over medium-high heat. When the butter starts fuming, brown the meat a few chunks at a time. Place in the pot. Add the bay leaf, allspice, onion, carrots, and 4 tbsp water. Cover and cook at 215°F (100°C) for at least 6 hours in either the oven or a crockpot. Boil the potatoes until soft. Drain and add to the pot one hour before serving.

To serve, place one of each component on preheated dishes, pour on some broth and sprinkle on some chopped parsley.

Surprise, surprise! the stew looked kind of dry when last you saw it, did it not? Where did all that gorgeous broth come from?