ALMOND CAKE WITH KIRSCH CREAM AND LINGONBERRY PRESERVES
Categories Cake Berry Nut Dessert Bake Almond Winter Lingonberry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make cake:
- Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
- Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
- Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
- Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
- Make kirsch cream:
- Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
- Serve cake with kirsch cream and lingonberry preserves.
DOUGHNUTS WITH LINGONBERRY PRESERVES
Categories Breakfast Brunch Dessert Fry Winter Lingonberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 12
Steps:
- Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
- Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
- Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
- Punch down dough. Cover with plastic and towel; let rise 15 minutes.
- Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.
- Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.
SWEDISH MEATBALLS WITH GRAVY AND LINGONBERRY PRESERVES
Make and share this Swedish Meatballs With Gravy and Lingonberry Preserves recipe from Food.com.
Provided by lazyme
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Put bread crumbs and milk in large bowl.
- Stir.
- Soak 10 minutes.
- Add onion, eggs, allspice, nutmeg and pepper.
- Use wooden spoon to combine.
- Break meats into small bits with your hands.
- Add to bowl.
- Use wooden spoon to beat until mixture is well-mixed.
- Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
- Alternately, use tablespoon and moistened hands to shape mixture into balls.)
- Arrange meatballs in single layer on lightly oiled baking sheet.
- Refrigerate until firm, about 2 hours.
- Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
- Add meatballs in batches, without crowding.
- Cook until browned, shaking pan occasionally, about 5 minutes.
- Transfer to wide, shallow, oven-to-table casserole.
- Repeat with remaining meatballs, adding more butter and oil as needed.
- Reserve hot skillet, unwashed, for making gravy.
- Add onion to reserved skillet.
- Cook over medium heat until softened, stirring often, about 4 minutes.
- Add flour; cook 1 minute.
- Stir in consomme.
- Stir until thickened, about 4 minutes.
- Add cream.
- Stir until hot.
- Taste and season with salt and pepper.
- Strain gravy and pour over meatballs.
- Cover casserole with lid or foil.
- Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
- Cool 20 minutes.
- Use slotted spoon to set meatballs aside; skim fat from gravy.
- Put meatballs back in gravy.
- Reheat at 300 degrees until hot, 10 to 20 minutes.
- (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
- Serve hot, spooned over dilled noodles.
- Pass lingonberry preserves separately.
Nutrition Facts : Calories 444.4, Fat 28.5, SaturatedFat 12.2, Cholesterol 146.3, Sodium 559, Carbohydrate 21.2, Fiber 1.5, Sugar 2.5, Protein 24.8
RED CABBAGE SALAD WITH GREEN APPLE, LINGONBERRY PRESERVES, AND TOASTED WALNUTS
This seasonal salad is a great mix of colors and flavors.
Provided by Andrew Chase
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
- Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE
Categories Mustard Roast Quick & Easy Dinner Salmon Spring Lingonberry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.
- Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.
- Spoon sauce over fish and serve.
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