FINNISH PULLA
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
Provided by Kim B.
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with sugar.
- Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Nutrition Facts : Calories 178 calories, Carbohydrate 30.9 g, Cholesterol 33.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 98.8 mg, Sugar 7 g
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'
Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.
Provided by kitty.rock
Categories < 4 Hours
Time 3h30m
Yield 6 servings stew, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
- When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
- After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
- Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
- Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
- Serve with rye or artisan bread.
- And NO Grasshoppers please!
Nutrition Facts : Calories 706.7, Fat 49.7, SaturatedFat 21.6, Cholesterol 103.4, Sodium 576.2, Carbohydrate 41.1, Fiber 6.2, Sugar 3.7, Protein 24.3
FINNISH CAULIFLOWER
After my Finnish grandmother passed away, I found a large index card in a box of her trinkets. I had the writing translated, and it turned out to be this festive casserole. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place bread in a 15x10x1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11x7-in. baking dish., In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 261 calories, Fat 18g fat (12g saturated fat), Cholesterol 158mg cholesterol, Sodium 387mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
A VEGETARIAN FINNISH MASHED POTATO CASSEROLE
I love mashed potatoes, but I've never tried them quite like this! I found this recipe at potatopatchrecipes.com and added it for Zaar World Tour 6.
Provided by Enjolinfam
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and butter a 9×13 inch glass baking dish.
- Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. Drain well. Remove the bay leaf.
- Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. Using an electric mixer, beat the vegetables until mashed but still chunky.
- Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
- Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
- Add the sliced onions and sauté until beginning to brown, about 5 minutes.
- Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. Season the onions with salt and pepper and spread evenly over the mashed vegetables.
- Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.
FINNISH LIHAKAALILAATIKKO - MEAT AND CABBAGE CASSEROLE
Absolutely delicious! It's what I make when I want creamy cabbage rolls, but is much easier to make. Good for potlucks! Adapted from a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas.
Provided by Julesong
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
- Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
- In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
- Butter a 2-quart casserole dish.
- Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
- Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
- Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
- Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.
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