Lögberg-Heimskringla - 03.06.2005, Blaðsíða 15

Lögberg-Heimskringla - 03.06.2005, Blaðsíða 15
Lögberg-Heimskringla • Föstudagur 3. júní 2005 «15 Endless possibilities for serving rosettes Kristin's Kitchen Kristin Olafson-Jenkyns Dundas, ON Rosettes are wonderfully versatile crispy deep- fried treats. Recipes for rosettes are in both editions (cir- ca 1930 and 1950) of Cook Book published by the Dorcas Society of the First Lutheran Church, Victor Street, Winnipeg, Mani- toba. Their Scandinavian origin no doubt made them a natural for'us to adopt as a traditional favourite for special occasions. Rosettes are made using a rosette or timbale iron. A tim- bale iron is used to make patty shells or small cups. They gener- ally have a wooden handle with a heavy gauge metal rod and screw end that fits in the moulds. The moulds are available in a variety of shapes such as ro- sette, butterfly, snowflake, heart and even hummingbird. There are also moulds with Christmas and Easter motifs. They can be purchased at kitchen specialty stores. There are endless possibili- ties for serving rosettes. You can simply sprinkle them with pow- dered sugar or with a cinnamon- sugar mixture or as I like them best with whipped cream and fruit. As a canapé base for hors d'oeuvres they make a very el- egant presentation. I have served rosettes topped with whipped cream, sprinkled over with riced hard-cooked egg yolk and finely chopped red onion garnished with a dollop of caviar. Savoury fillings in patty shells are excel- lent for brunches and luncheons. I hope you have fun experiment- ing with different toppings and all the mould variations. Rosettes 2eggs 1 cup milk Itsp. sugar 1/4 tsp. salt 1 cupflour 1. Beat eggs. Add milk, sugar and salt. Beat together. 2. Gradually add flour, beating until it is the consistency of thick cream. 3. Deep-fry in hot oil at 365 - 375° F. Method: dip rosette mould into batter (no bat- ter should go over the top of the rim or the mould). Dip batter-covered mould into the hot oil. When the rosette has formed and it's a light golden brown, remove from the oil (you may need to loosen the rosette from the mould gently with a tap or with a knife if the mould is not hot enough). To serve: top with a spoon- ful of whipped cream. Garnish with a dab of jam or jelly in the centre or fruit such as mandarin PHOTO COURTESY OF KRISTIN OLAFSON-JENKYNS Rosettes can be savoury or sweet — one possibility is strawberries with whipped cream. orange segment, berries, or kiwi can withstand prolonged heat. I serving. slices. Tips: For crispier rosettes, cover and refrigerate the batter for at least two hours before us- ing. Use a good vegetable oil that like to use Crisco. Rosettes may be frozen. Re- crisp to serve by placing upside down on a baking sheet. Heat in 400° F oven for 2 - 4 minutes, depending on how many you are Verði ykkur að góðu. For more information on Kristin and The Culinary Saga of New Iceland see her website www. coastline-publishing. com. International jazz trio Cold Front tour from Iceland to Manitoba Recently, Interna- tional jazz trio Cold Front gave two con- certs in Iceland were the mucicians intro- duced their newly re- leased self-titled debut album. The next stop is Manitoba, where the artists will perform as individuals and as a trio at various places from June21 to25. PHOTO: STEINPÓR GUÐBJARTSSON Cold Front is: Björn Thoroddsen, Steve Kirby and Richard Gillis. The Best Homemade kelandic Foods... Períod We have been producing lcelandic foods for 25 years and practice makes perfect WE'VE EXPANDED! More great products to serve you better! N0W FEATURIN6 A jHOrDELI induding FRESH FRIED CHICKEN O ROGERS ViOEOOUTLET Archie and lan Palsson Tel: (204) 376-5339 Fax: (204) 376-5398 Email: ipalsson@mts.net 265MainStreet ARB0RG,MB EVERYTHINGYOUNEED F0RY0UR TRADITIONAL ICELANDKDINNER Slátur (blood sausage) Skyr(yogourttypedish) Mysuostur (tangy dairy spread) Rúllupylsa (rolled seasoned lamb) Rúllupylsa Salami Lifrarpylsa (liver sausage) Harðfiskur(hardfish) Hangikjöt-leg&shoulder (heavysmokedmutton) Lamb - legs, shoulder, etc. Year round availability Celebrating 25 years ofservice Come in to see us and say hello. If we are too far away, and you want to try our products or order more, call us. We ship, call for rates. SUPPÖRT A VITAL PART OF YOUR ICELANDIC HERITAGE. BE asponsorat Five different levels of sponsorship make it easy to promote your business and support Lögberg-Heimskringla. Prize Donation Hole Sponsorship — $300 • Sponsorship of one of the 18 holes • Company sign at one of the holes • Ability to send representatives from • Company recogriition on large sign at your company to the outing to distrib- the golf registration, at supper and in ute promotional material Lögberg-Heimskringla Silver Sponsorship — $1000 • Ability to send representatives from ($150 value) your company to the outing to distrib- • Dinner ticket for one ute promotional material • Large sign at golf registration, at sup- • Includes registration fee for one golfer per and in Lögberg-Heimskringla Gold Sponsorship — $2500 Ability to send representatives from ers ($300 value) your company to the outing to distrib- • Dinner tickets for tvvo ute promotional material • Large sign at golf registration, at sup- 1 Includes registration fees for two golf- per and in Lögberg-Heimskringla Platinum Sponsorship — $5000 1 Ability to send representatives from • Dinner tickets for four your company to the outing to distrib- ute promotional material ¦ Includes registration fees for four golf- ers ($600 value) • Your company logo on Tournament fleece garment • Signage at supper, at the kiosk at íirst hole, and in Lögberg-Heimskringla FORMORE INFORMATION CONTACT: Dan Johnson, Chair, husavik@shaw.ca or Don Lindal, Co-Chair, lindal@gatewest.net Visit us on the web at http://www.lh-inc.ca



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