Posts Tagged With: Sweden

Baked Maple-Covered Doughnuts Recipe

Posted on February 4, 2013 by pauldelancey

American Dessert

BAKED MAPLE-COVERED DOUGHNUTS

INGREDIENTSMapleDo-

DOUGHNUT

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil

MAPLE GLAZE

1 cup confectionary sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
3 tablespoons maple syrup

SPECIAL UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION – DOUGHNUT

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and blend with whisk until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and bake at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula and put on plate.

PREPARATION – MAPLE GLAZE

Combine confectionary sugar, milk, vanilla extract, and maple syrup.. Use blend setting on electric beater to mix these ingredients. Use ladle or large spoon to pour glaze over the doughnuts. Use spoon to smooth the glaze on the doughnuts. Cool doughnuts in refrigerator until glaze sets.

Eat your share before your family or friends do.

TIDBITS

1) Canada’s new $50 and $100 bills smell like maple syrup. Way cool.

2) It’s part of the bills’ anti-counterfeiting measures.

3) The maple leaf symbolizes Canada and appears on the Canadian flag.

4) Swedish meatballs smell great and symbolize that nordic nation.

5) It would be great if Swedish currency smelled like that.

6) I like the idea of baking money.

7) “Patty cake, patty cake, baker man, bake me a bill as soon as you can.”

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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I Again Invite Fidel Castro Over For Dinner

Posted on October 27, 2012 by pauldelancey

A year ago, I offered Fidel Castro a retirement dinner to celebrate stepping down  as the ruler of Cuba after about only 52 years. I, the Powegian Chef, offered it to him at my humble home. Did he RSVP? Heck no? So, I’m offering one last time. What about it Fidel? I offered President Obama a dinner at my home. He didn’t bother to reply either. What happened? I’m running against him on the Bacon & Chocolate Party. All polls that I follow show B&C’s popularity surging, carrying me into the White House in November. So I suggest your RSVP “yes.” After all biting into a sandwich with hidden lutefisk in it fills the eater with severe depression. Just saying.

So, Fidel, do you like Swedish cuisine? My grandmother was from Sweden and passed on a great, authentic recipe. Or would you prefer a fine Cuban sandwich, Cuban stuffed peppers? I’ll leave the menu to you. Just let me know.

We could watch reruns of Gunsmoke after dinner. Sorry, no post-prandial cigars at this home, but wouldn’t you really rather have a peanut-butter milkshake?

We have a fold-out sofa bed if you’d care to stay the night. For the first ten minutes of the next day we could visit the cultural sites of Poway, twenty if we’re lucky enough to see street repair.

And my wife could shave off your unruly beard. She’s really good.

C’mon over Fidel, we’ll treat you right.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Swedish Sliders

Posted on September 30, 2012 by pauldelancey

Swedish Entree

SWEDISH SLIDERS

INGREDIENTS

1 onion
1 parsnip
1 beet
3 tablespoons butter
1 tablespoon olive oil

1 pound ground beef
1/2 pound ground pork
4 egg yolks
1/2 cup heavy cream
1 teaspoon capers
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon allspice

1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
1 1/2 tablespoons butter

8 slices potato bread

PREPARATION

(Sweden is at peace with the world, but not with the culinary community as you will see.)

Mince onion, parsnip, and beet in food processor. Melt butter. Add olive oil. Saute onion, parsnip, and beet in frying pan on medium heat for about 5 minutes.

Put sauteed onion, parsnip, and beet in large mixing bowl. Add beef, pork, yolks, heavy cream, capers (diced), mustard, salt, pepper, and allspice. Mix thoroughly with fork.

Make patties about 1 1/2-inch to 2-inches wide. Melt butter in large frying pan. Add olive oil and cider vinegar. Cook on medium heat for 4 to 6 minutes or until done. Turn over every 90- to-120 seconds. (Be sure to use a spatula bigger than the patties as they are more “liquidy” in the first few minutes than a traditional American burger patty.)

Toast 8 slices of potato bread. Put a patty on one side of the bread, fold over the bread, and voilà, you have a Swedish Slider.

TIDBITS
1) How did the Swedes come up with idea of putting beets and heavy cream in hamburgers? I don’t know.

2) As far as I know the first Swede to put a beet in a hamburger patty did so in 1862.

3) Sweden has been at peace since 1862.

4) America’s first known hamburger was served sans beets in 1826 and has been beet free ever since. We’ve also had the Mexican-American War, the Civil War, Spanish-American War, two World Wars, Korean War, Vietnam, and two Gulf Wars. We are currently fighting in Afghanistan.

5) Might we not try making our hamburgers like the Swedes? All I am saying is give beets a chance.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Swedish Meatballs

Posted on September 20, 2012 by pauldelancey

Swedish Entree

SWEDISH MEATBALLS

INGREDIENTS

1 pound lean ground beef (not the leanest, it sticks.)
2 slices dry bread
milk (optional. If used, enough to cover bread crumbs or at least 1/2 cup.)
1 egg
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons allspice
1/4 teaspoon sugar

PREPARATION

Use dried bread, let bread dry out overnight, or toast bread. Let bread soak in milk overnight. This last step is a matter of preference and can be omitted. (Do this part after your spouse has gone to bed, if the two of you disagree on the inclusion of milk.)

Combine meat, bread (soaked or not, did you win the argument?), eggs, salt, black pepper, allspice, and sugar. Make small meatballs, not more than 1-inch wide.

Cook in electric skillet at 340 degrees. Turn occasionally. Meatballs should be at least dark brown all over.

These meatballs are great. They disappear fast. They can be rewarmed in a little water.

TIDBITS

1) This recipe comes from my Grandma Anna. According to her, these are the authentic Swedish meatballs.

2) She said the big gravy-covered meatballs served at buffets were not.

3) Grandma Anna served these meatballs to my Dad’s parents when they came over to meet my mother’s parents for the first time. Upon seeing the meatballs, my Dad’s father said, “What are these little black things?” Fortunately, Grandma Anna laughed, my parents married, and I was born. Whew!

4) Grandma Anna used to say, “Be useful as well as ornamental.”

5) Whenever my brother or I did something to displease her she’d say, “You’re in bad trouble.”

6) This  has been a much anticipated dish at Thanksgiving and Christmas.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Swedish Pizza Salad

Posted on September 10, 2012 by pauldelancey

Swedish Entree

SWEDISH PIZZA SALAD

INGREDIENTS

1/2 cabbage
1 shallot
1 red bell pepper
1 medium carrot

1/2 cup olive oil
1/4 cup white vinegar
1/4 cup water
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon allspice

PREPARATION

Shred cabbage. Dice shallot, red bell pepper, and carrot. Mix together in big bowl.

Combine olive oil, vinegar, water, salt, pepper, and allspice in a sauce pan. Stir occasionally as you bring it to a boil. Pour it immediately into bowl with cabbage and fixings.

Eat right away or allow a few hours in the refrigerator for the salad to cool and marinate and to, of course, engage in arm wrestling with your athletic guests.)

Wow! This is so simple. It’s tasty. So exotic. Well, as exotic as Sweden gets.

TIDBITS

1) Sweden was home to the Vikings who raided, killed, and pillaged all over Europe from the 9th to the 13th centuries.

2) Now Sweden mainly terrorizes the world with the weird toppings on its pizzas.

3)Perhaps Sweden’s rampaging Vikings would have been content to stay at home if they had eaten this dish instead of lutefisk.

4) Lutefisk is the worst mass-produced food in the world.

5) Lutefisk is cod soaked in lye. Yes lye, the poisonous substance. While minimally tolerable in its brick-like state, lutefisk becomes truly vile when boiled.

6) Lutefisk tastes horrible, has a glue-like texture, and looks like … well, I won’t tell you. I’m grateful that it doesn’t assault the sense of hearing.

7) Kin and loved ones gave the Vikings lutefisk whenever they left for foreign lands to go raiding. They knew more lutefisk would be waiting for them when they returned. So, they often settled in foreign lands, like the Normans who sensibly preferred Coq au Vin and pastries.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Greek Hamburgers

Posted on August 6, 2012 by pauldelancey

Greek Entree

GREEK HAMBURGER

INGREDIENTS

3/4 pounds ground beef
2 tablespoons feta cheese
1/4 teaspoon oregano
1/4 teaspoon parsley
1/8 teaspoon pepper
1/8 teaspoon salt
1 egg
1/3 cup bread crumbs

1/4 cucumber
1/4 cup mayonnaise
1/4 cup plain yogurt
1 garlic clove

4 hamburger buns

PREPARATION

Crumble the feta cheese. Mix beef, cheese, oregano, parsley, pepper, salt, egg, and bread crumbs. Make four patties. Cook on grill until meat is no longer pink.

Mince cucumber and garlic clove and add to yogurt and mayonnaise. Mix with whisk to make sauce.

Toast the hamburger buns. Put patties in buns. Top patties with sauce. Yum.

TIDBITS

1) As far as I know, Greek hamburgers might be an invention of Greek Americans.

2) Florida leads America in cucumber production.

3) Cucumbers are 95 percent water.

4) Feta is a bad word in Western Sweden.

5) Garlic gloves hung around the neck are supposed to ward off vampires. We have no vampires in Poway, California, so I don’t wear them.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , | Leave a comment

Lutefisk Recipe From Forthcoming Cookbook “Eat Me”

Posted on April 18, 2012 by pauldelancey

Swedish Atrocity

LUTEFISK

INGREDIENTS

dried codlutefis-
lye
water
other stuff

PREPARATION

No! No, a thousand times, no. I will not give you a recipe for lutefisk. You got my cookbook. I have a warm and fuzzy feeling for you. So, look at the ingredients. Lye is a poison.

Furthermore, lutefisk assaults the senses as no other widespread dish. It looks like glue or broiled phlegm; there is no debate on this. It smells like, like, a rat died under the furnace supplying central heating. It has the texture of boogers. It tastes like fermented cod-liver oil. Fortunately, lutefisk cannot speak.

When I was little, my mother made me eat lutefisk to show what she had to go through when she was small. My grandmother fed lutefisk to my mother to show what she had to go through when she was little girl. My grandmother’s parents left Sweden in the 1880s to get away from lutefisk.

Vikings raided Europe with unparalleled ferocity stoked by lutefisk meal after lutefisk meal in the homeland. Many thousands of them never came back.

There are more disgusting dishes than lutefisk, but they are little known and regional. Let’s pray they stay that way.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, Uncategorized | Tags: , , , , , , , , , , | Leave a comment

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