Lögberg-Heimskringla - 13.12.1996, Blaðsíða 7

cHallvs Kítchen
'Lögberg-Heimskringla • Föstudagur 13, desember 1996 • 7
Hello everyone. Another year is
almost over, and thoughts of the
holiday season are in our minds. Almost
everyone loves this time of the year,
starting with Halloween, till the New
Year. The foods of this season are my
favourite thing.
Anticipation starts to grow as I start
baking and making the rúllupylsa. It
wouldn’t be Christmas at our house
without rúllupylsa, hangiköt, jólakaka,
kleinur and vínarterta.
Memories of Christmas past also
come back, where we got dressed up in
our best clothes for church, where we
would see friends and family. The candle-
light service with the singing of Christmas
carols brought special meaning and
virtue. The gathering of family, as well
as loved ones you didn’t see very often
during the year, for holiday dinners made
for a most memorable day.
If you are Canadian, you celebrate
Boxing Day, dropping in on friends,
exchanging gifts, and bringing news of
your family and finding out about theirs.
I could ramble on about the holiday
season, but lastly I would remind every-
one to take some time to remember shut-
ins, with a little bit of the goodies you
have made.
The next three recipes are from the
Icelandic Cookbook by Hulda Emils-
dóttir. Hulda lives in the Seattle area and
is very active in our Icelandic community.
Vienna Layer Cake (Vínarterta)
4 cups flour
4 tsp. baking powder
1 tSD. cardamom
1/2 cup coconut
10 oz. butter
2 cups sugar
3 eggs
1/2 tsp. lemon extract
1 tsp. vanilla
Preheat oven to 400°F. Sift together flour,
baking powder and cardamom. Add
coconut. Cut in butter. Add sugar, eggs^
lemon extract and vanilla. Knead. Divide
dough into 4 portions. Roll portions out
into similarly sized squares. Grease a
baking sheet. Cover with wax paper.
Grease lightly. Put each square on baking
sheet and bake 10 minutes. Remove from
oven and remove wax paper. Let cool.
Spread three squares with jam. Put layers
together to form a cake. Top with the plain
layer. (In Iceland, rhubarb jam is used, as
rhubarb can be grown there.)
Boiled Rye Bread (Seitt Rúgbrauð)
10 cups dark rye flour
2 cups flour
2 cups whole wheat flour
(instead of flour, 4 cups of whole wheat
can be used)
2 packs yeast (1.5 oz.)
4 tsp. salt
3-4 cups water (3 cups first, then add
water as needed)
1 1/2 cups brown sugar
Mix together yeast and the different
flours. Stir in the rest of the ingredients
until all blends well and is easy to stir.
Dough is baked in greased big cans (I use
can from 46 oz. tomato juice.) Fill cans
between 1/2 or 3/4 full. Put aluminum foil
over opening and tie with string. Put water
in a big pot to reach around the middle of
the cans. Put lid over Dot and cook over
low heat for 10-12 hours or ovemight.
(Recipe can easily be halved.)
coop\ Riverton Co-Op
Association Ltd.
GROCERIES — MEATS — PRODUCE
FISHING & HUNTING SUPPLIES — APPLIANCES — HARDWARE
General Store
378-2251
Riverton, Manitoba
é/UNNUR <£LDAR
CHRISTMAS EVE
DINNER MENU
Smoked Pork or Lamb Chops
Take 2 cm. thick, smoked pork or lamb
chops and fry lightly in some butter, about
3 minutes on each side. Place in an oven-
proof baking dish in a warm oven while
the rest of the meal is prepared. It might
be good to put some red wine on them so
they don’t dry out.
Browned Potatoes
Cook some medium size potatoes. Peel
and set aside. Put some white or brown
sugar on a pan (about 3-4 Tbsp., for 4-6
potatoes) and heat until sugar melts and
browns slightly. Add 2 tsp. of butter.
Add potatoes and roll around in the
melted sugar mixture, until lightly
browned. Place potatoes in a bowl.
(Potatoes can be cut in half or quartered
if too Iarge.)
Red Cabbage
1 small head red cabbage
3 Tbsp. raspberry jam
2 red apples
1-2 Tbsp. red wine vinegar
1 Tbsp. sugar
3 cloves
30 g. butter
1 cup chicken broth.
1\2 cup red wine
Slice the red cabbage thinly. Place in a
pot. Cut apples into chunks. Add all other
ingredients except the red wine. Cook for
45 minutes. Add red wine. Take off heat.
AFruitSalad
Use: kiwi, grapes, bananas, pears, dates,
walnuts. Slice as desired. Mix with some
whipped cream.
Mushrooms
Fry sliced mushrooms in butter. Add
aromat (Knorr) and fresh ground pepper.
Christmas Rice Pudding
2 cinnamon sticks
1 egg
2 pieces fresh lime zest
2 egg yolks
1 tsp. vanilla
1 c. converted rice
1\2 tsp. Thompson raisins
4 c. milk (1 percent)
1 Tbsp. butter
1\2 c. sugar
salt to taste
1) Bring 2 c. water to boil and simmer
cinnamon sticks and lime zest for 5 minutes.
2) Add rice and bring to boil. Simmer for
20 minutes or until water is absorbed. Stir
in milk, sugar and salt and cook for
another 20 minutes, stirring occasionally.
Remove from heat and discard the
cinnamon sticks and lime zest.
3) In a bowl, whisk the egg, egg yolks,
and vanilla. Stir in about l\4c. of hot rice
mixture. Stir in raisins.
4) Spoon the pudding into a shallow 2-
quart baking dish. Dot the surface with
bits of cold butter and broil until the top
begins to brown, about 2 minutes. Do not
bum. Sprinkle the top with almonds and
broil another minute. Serve warm or at
room temperature.
* In the Scandinavian countries it is
customary to put one whole almond in the
pudding at Christmas. The person who
gets the almond receives a prize. The
pudding may be served with a lingenberry
preserve, or cinnamon, sugar and milk □
Gleðilegjól og Farsœlt Komandi Ár — froin Dennis Johnson & l amily

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