[Inez] Rosinboller

Sorry this is coming so late, this is the thing we both made from November. Aaaaand just getting around to posting it. When I visited Elise in Denmark, the number one food item I bought were cardamom teboller (tea buns), usually with raisins. Partly I bought them because they weren't horrendously expensive (like most things in Denmark) and partly I bought them because they are completely, delightfully scrumptious. They were lighter than air and just enough cardamom to give them a complex, slightly sweet flavor.

This is my attempt to make the buns. I'm sorry I was slacking with the pictures -- the truth is I was a little disappointed with how mine came out, due partly I think to using 1/4 whole wheat flour. Note to self: when the desired effect is "lighter than air," whole wheat flour is not the way to go. I wish I had put texture and density before healthiness this time around.

The recipe does not ask you to knead the dough, but that seemed silly to me. I kneaded half and left half unkneaded. In the end, the kneaded ones were prettier because they didn't have the slightly knobbled drop biscuit look, but there wasn't a huge difference in flavor or texture.

Though they didn't turn out as delicious as the ones in Denmark, they were pretty good. I think there was too much cardamom in the recipe though, I think the flavor of the Danish teboller was more subtle than the final result with this recipe. It's definitely worth another go, with reduced cardamom and no whole wheat flour.

p.s. Thank you to Elise for giving me the tip that if I use pictures from my Picasa web album for the blog they end up enormous and beautiful!

[Elise] Rosinboller

When Inez came out to Denmark, we discovered that in every single bakery there is this wonderful (cheap) amazingly light , subtly spiced pastry called teboller or tea buns. They are lighter than normal buns here and the taste has just the slightest hint of spice that makes it nearly indescribable. They would come plain, or with dried currants, or sometimes with small chocolate chips.

In the quest for the perfect teboller recipe, I tried a few different recipes and the one I had the best luck with was a recipe for Norwegian rosinboller (raisin buns) translated from Norwegian in The Transplanted Baker. The first step is boiling the dried currants in port, sherry or apple juice. I chose apple juice, however, rescuing some currants from the aftermath of glögg making probably wouldn't be a half bad idea.

The recipe calls for adding the wet indgredients to the dry ones, but I'm faily set in my ways and found that adding the flour/currant mixture slowly to the wet ingredients worked just fine.

I've had yeast trouble in the past, so this time I made sure to proof the dough. All was well and rising went prefectly.

before rising

after rising

It took three different batches (one with a different recipe, and one with a typo in the translation, and the one linked to above, typo free) before I came out with this result. And while I think I may have waited too long, and can't, for the life of me, tell whether this recipe is even close to what I had in Denmark, it is absolutely wonderful. One think I know is different though, is that the cardomom is much more noticable in these buns than how I remembered. For a more subtle bun I woould try halving the amount of cardamom.

[Elise] A Swedish Christmas

Normally, every year for Christmas Eve we drive down to Northfield, MN where we spend a lovely evening with my Dad's family. This year, however, it snowed. And snowed. And snowed. So we stayed home. This was my first Christmas Eve not spent in the presence of a room full of relatives, and while I was somewhat relived to put off the perpetual "So what are your plans for next year?" conversation, they are my family, and being stuck at home with no plans for holiday cheer, I wanted to do something special. So I orchestrated a nice Scandinavian dinner. Meatballs with mashed potatoes, gravy, lingonberry jam, and peas, while perhaps a very stereotypical Swedish meal (in fact because of the last minuteness of it all, the meatballs were frozen köttbullar from IKEA that we always seem to have on hand) it is a meal that I have seen some variation of in just about every Swedish restaurant I've ever been to. And who could blame them, the sweet and savory mixture of gravy and lingonberry complements the meat so nicely.

My Dad made the mashed potatoes, peas, and gravy. I got the honor of microwaving meatballs while my mom fixed salad, but where I really decided to make home feel like Christmas was with dessert: rice pudding and glögg. Rice pudding (risgrynsgröt) is super simple to make. For one cup of rice (preferably a stickier rice than the jasmine rice we had on hand) use one quart of whole milk and a little bit of salt. I made do with a quart of 1% and maybe a third of a cup of cream, and have also been told to use a small can of evaporated milk and the rest 1% (or skim or 2%) to fill out the quart. Also lots of recipes I've been finding call for 2-3 quarts of milk, without specifying the fat content. This recipe is most definitely not picky. You simmer (either in a double boiler or on the lowest possible heat (if you have it heated directly, watch it, without a double boiler I almost always have it boil over on me at least once) this all for about an hour (if you're using one quart of milk, longer for more) but I never time it, I always just stir occasionally and stop when it looks like delicious rice pudding.

While you can make rice pudding year round (in fact, I practically lived off it while I had mono in Denmark, because it was the easiest cheapest way to make something that was soothing to my throat) it is also a special Christmas dessert. One Danish girl I lived with made fun of me for making rice pudding when it wasn't Christmas (but then later a Danish guy moved in who made it every other week as a meal). What makes Chrismas rice pudding special is the addition of one whole almond. It's said that whoever get's the almond in their bowl get's luck for the coming New Year.

After it's done gooking and cooled off a bit you dish it out in small bowls and sprinkle cinnamon sugar on top and put a pad of butter.

When the rice pudding was about 10 minutes away from being done, I started making the glögg. Glögg is a traditional Swedish holiday drink, made by mixing burgundy wine and brandy (because we only had 3 people drinking it, we did 325 mL of each, however normally you would do a whole bottle of each) You simmer this (uncovered, or else it lights itself on fire when you take the lid off, as I found out!) for about five minutes with a cup of blanched whole almonds and a half a cup of dried currants (or raisins if you don't have currants) and spoonful of mulling spices (whole cloves, some candied orange peel, a cinnamon stick, etc.) plus 10 or so cardamom seeds (not normally included in mulling spice mixes).

Next comes the fun part. Get a second pot or serving container, and put a strainer over it. Put up to a half a pound of sugar cubes in the strainer (for the full recipe, 1/4 lb. for the half recipe). Light the whole thing on fire, and pour it slowly over the sugar cubes. Serve and enjoy! If it doesn't burn for very long the whole thing comes out pretty potent, and goes down nice and warm.

Merry Christmas - God Jul

[Inez] Scones, always and forever

Yep, scones again. I used the modified Joy recipe again (no eggs, twice as much cream) and I'm totally into it. It's a really fantastic recipe. I did a slight variation this time -- dried mangos AND currants.

Also I was bored with plain old triangles so I made hearts and stars and moons.

Yum.

[Elise] _______ Bread

So, today I didn't have enough time to get to the grocery store, nor have I gotten my sister's zucchini bread recipe yet, so for my _____ bread, in the Halloween spirt, I made pumpkin bread. I found a simple recipe that worked with my sparse pantry. Instead of walnuts, like the recipe suggested, I used 3/4 c dried currants. The recipe also called for 3 small (3x7") loaf pans, so I used one 10" circular pan.

(Instead of grocery shopping, I explored an abandoned cemetery in the woods with some friends)

Because it was big and round, it was just begging to be frosted with cream cheese frosting. I whipped some up with a recipe from the Joy of Cooking, which went just perfectly.

Because the recipe only called for cinnamon and nutmeg, the currants and frosting added just enough to make the bread interesting. Perfect to curl up with to watch The Night of The Living Dead with.

Happy Halloween!

[Inez] ______ bread

Remember how we said we were going to make the same thing from our respective kitchens once a month? This month it's _____ bread. I made banana bread, and Elise is going to make zucchini bread. I'm sorry to say that the pictures aren't very beautiful because it gets dark so freaking early, but I assure you, it is delicious.

My favorite banana bread recipe -- in fact, the only banana bread recipe I use since discovering it -- is from Sundays at Moosewood. Of course, it includes the essentials to any good food item, butter and sugar.

But what I really like about it is that it calls for lime and ginger. Just a little bit, just enough to add a little complexity to the flavor.

I also usually add chocolate chips because really, what can't be improved upon by adding just a little bit of chocolate? The key though is to add just a little bit of chocolate. Too many chips and you lose the banana flavor.

Remember when we made beans and I told you to add more salt than you thought you should add? Okay, well when making banana bread, add fewer chocolate chips than you think you should add. It will make for a more well-balanced deliciousness.

*edit to include recipe -- thank you Sundays at Moosewood!*

Preheat oven to 350F. Butter a loaf pan.

• 3/4 c brown sugar
• 1/2 c butter, soft
• 2 eggs, beaten
• 1 cup mashed bananas (3 bananas)
• 3 T milk or yogurt
• 1 T lime juice
• 1/2 t salt
• 1/2 t ground ginger
• 2 c flour
• 1 t baking powder
• (chocolate chips)

Cream butter and sugar in a large bowl. Stir in eggs, bananas, milk/yogurt, and lime juice. Add salt and ginger and mix well.

Sift flour and baking powder together in separate bowl. Add the dry ingredients to the wet ingredients and mix until smooth. Pour batter into pan and bake for one hour, or until a toothpick comes out clean.

Note: the recipe calls for coconut (no thank you) and also includes a rum-lime-sugar glaze (unnecessary). I, obviously, have opted not to include these elements. (/edit)

Oh yeah, and also I went to a thrift store (Georgia Thrift, for those of you who know DC) and I found some awesome deals on sweaters. I'm particularly excited about this one:

I know it looks like junk but it's actually merino wool and angora and cashmere! Triple score!

[Elise] Happy Birthday Inez