Lögberg-Heimskringla - 03.12.2004, Blaðsíða 14

14 • Lögberg-Heimskringla • Friday 3 December 2004
Spice up the holidays
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
With Christmas just a few
short weeks away now is a
wonderful time to bake
jólabrauð (Christmas bread).
The blended aromas of car-
damom and cinnamon with
just a hint of lemon will tanta-
lize you and your family with
anticipation of the festivities
to come.
Jólabrauð does not
require a lot of kneading, mak-
ing it quite an easy bread to
do, but it does require some
time to allow for the risings of
the dough. Time being pre-
cious with the flurry of holi-
day activities, you will be
happy to know that this bread
freezes well. Warmed up or
toasted it is a fragrant accom-
paniment for another time-
honoured traditional favourite,
sœtsúpa (sweet soup). This
combination would be perfect
to serve following any special
outdoor family plans you may
have such as an outing to chop
down your own tree, a sleigh
ride or a skating party.
Jólabrauð
(Christmas bread)
1 tbsp. or 1 pkg. traditional
yeast
3/4 cup warm water
1 tsp. sugar
1/2 cup shortening*
3/4 cup milk
3/4 cup water
3/4 cup sugar
1 1/2 tsp. salt
6 cupsflour (approx.)
1 egg
1/2 tsp. finely grated lemon
peel
(and/or a little lemon extract)
1 cup raisins
1 tsp. cardamom seeds,
ground
(softened butter, sugar, cinna-
mon)
*Shortening is as the orig-
inal recipe; butter or margarine
may be substituted.
1. Soften yeast in warm water
with sugar. Let set about 10
minutes.
2. Cut up shortening in chunks
and place in large mixing
bowl. Heat milk and water
in small saucepan and pour
over shortening. Stir to melt
shortening.
3. Using a whisk, stir in sugar
and salt, then 1/2 cup flour,
softened yeast, egg, lemon
peel and/or extract, raisins
and ground cardamom
seeds.
4. Stir in 5 cups flour to make
a stiff dough. Turn out on
lightly floured surface and
knead in lightly about
another 1/2 cup flour.
5. Put dough in a large but-
tered bowl and let rise until
doubled in a warm draft-
free place. (1-1 1/2 hours)
6. Divide dough into 3 or 4
sections. Roll out each one
into a rectangle (slightly
longer than loaf pan).
Spread with butter and
sprinkle with sugar and cin-
namon. Roll up and twist
each loaf. Tuck ends under,
patting to form a nice
shape. Place in greased loaf
pans and let rise about 1
hour.
7. Bake at 350° F for 30 - 45
minutes. Remove from pan.
Optional: While warm driz-
zle with lemon glaze (juice
of lemon, icing sugar) or
plain glaze (2 tbsp. milk,
icing sugar).
Sœtsúpa
(Sweet soup)
3/4 cup dried apricots, cut in
half
1 cup prunes
6 cups cold water
1 cinnamon stick
2 lemon slices
3 tbsp. sago (seed tapioca)
1/2 cup sugar
1/2 cup raisins
1 tart cooking apple, peeled
and chopped coarsely
1. Cover apricots with 5 cups
cold water in a large
saucepan. Let soak for 30
minutes.
2. Meanwhile, place prunes in
a small saucepan and cover
with 1 cup cold water. Bring
to a boil and simmer cov-
ered for about 15 minutes,
3. Drain water into saucepan
with apricots. Remove pits
and chop coarsely.
4. Add prunes, cinnamon
stick, lemon slices, sago and
sugar. Stir, bringing to a
boil. Reduce heat to low and
simmer covered for about
10 minutes until sago
becomes clear. Stir occa-
sionally.
5. Add the raisins and chopped
apples and continue to sim-
mer another 10 minutes or
until apples are tender.
For more informadon on
Kristin and The Culinary Saga
of New Iceland see her web-
site www.coastline-publish-
ing.com.
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ties
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lceland’s institutions of
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The Iceland-Guelph
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standing relationships
between Guelph and Hólar
University College, the Uni-
versity of Iceland, Universi-
ty of Akureyri and Hvan-
neyri Agricultural Universi-
ty. It will provide faculty,
researchers and students
with additional opportunities
for exchange programs, dis-
tance education courses and
interdisciplinary research.
“I am very pleased to be
formalizing what is already
a highly successful partner-
ship,” said U of G presidenl
Alastair Summerlee during a
special event at the universi-
ty attended by Gudmundur
Eiriksson, Icelandic anibas-
sador to Canada; Gail Einar-
son-McCleery, Honorary
Icelandic Consul in Toronto;
and Skuli Skulason, rector of
Hólar University College.
The U of G has been
collaborating with Hólar and
other institutions in Iceland
for the past 20 years, said
Summeriee, who visitcd the
country this spring and met
with university and govern-
ment leaders.
The Iceland-Guelph
Institute will develop joint
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