Lögberg-Heimskringla - 03.06.2005, Qupperneq 15

Lögberg-Heimskringla • Föstudagur 3. júní 2005 »15
Endless possibilities for serving rosettes
We have been producing lceiandic foods for 25 years and practice makes perfect
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FORYOUR TRADITIONAL
ICELANDIC DINNER
Slátur (blood sausage)
Skyr (yogourt type dish)
Mysuostur (tangy dairy spread)
Rúllupylsa (rolled seasoned lamb)
RúllupylsaSalami
Lifrarpylsa (liver sausage)
Harðfiskur(hardfish)
Hangikjöt - leg & shoulder
(heavy smoked mutton)
Lamb - legs, shoulder, etc.
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The Best Homemade lcelandic Foods... Period
flrchieand lanPalsson
Tel: (204) 376-5339
Fax: (204) 376-5398
Email: ipalsson@mts.net
265 Main Street ARBORG, MB
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
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 gamished
with a dollop of caviar. Savoury
2 eggs
1 cup milk
ltsp. sugar
1/4 tsp. salt
1 cupjlour
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. Gamish
with a dab of jam or jelly in the
centre or fruit such as mandarin
orange segment, berries, or kiwi
slices.
Tips: For crispier rosettes,
cover and refrigerate the batter
for at least two hours before us-
ing.
Use a good vegetable oil that
can withstand prolonged heat. I
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
serving.
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, Intema-
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 June 21 to 25.
PHOTO: STEINÞÓR GUÐBJARTSSON
Cold Front is: Björn Thoroddsen,
Steve Kirby and Richard Gillis.
Rosettes can be savoury or sweet
PHOTO COURTESY OF KRISTIN OLAFSON-JENKYNS
— one possibility is strawberries with whipped cream.

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