This time of the year is filled with celebration and traditions, that I cherish truly.
One of my favorites from my childhood Christmas meal, was a cold salad called Rosolli. I'm not sure why I liked it so much, maybe because of the dressing, it gets, but I have to say, for me, that salad is the one that brings the Christmas to my taste buds.
This salad comes from generations ago, and when you think about the Nordic about hundred years back, it is understandable, that they would use what they had, and make the best out of it. There are many versions of this salad. I am sure every family has their own twist to it. Many serve it with herring, some add apples, onions, you name it.
Over the years, for me, it has come in this form it is here - with boiled potatoes, boiled carrots, pickled beets, pickled cucumbers, and spring onion. It has a fresh, surprisingly light taste, and with the savory cream, it is lovely. My mother always served with patè, it was served after the fish, and before the main course, ham with three different kinds of vegetable casseroles. I made this as a lunch, and served it with a lovely patè, like at home, but also some Serrano ham, to round it up to a meal. I absolutely love this, the taste, the texture, and not least all the memories over the years it brings.
So, with these thoughts, I thank you for this Christmas food journey you have taken with me, this December. I enjoyed spreading out the different Christmas dishes over the month, and enjoy each flavor on its own. I hope you did as well.
This will also be the last post on the food blog before Christmas. I want to thank all the readers for this wonderful food year, we have had together, and wish you and yours a joyful, tasteful, and peaceful end of the year.
~ Merry Christmas
There are only few more days to Christmas, and many are trying to get everything done at the last minute. Or you might be like me, that you want to enjoy the Advent time, and get most everything ready by the beginning of December, and then just enjoy for the rest of the month.
Were you here or there, there's few things I like more, than the scent of of fresh baked goodies. I have baked something just about every week, just to get the scent lingering in my home.
The recipe makes, give or take, about 40 cookies. Depending on how big you make them, of course. Also, the baking time will be depended on the size. It took me about an hour all together, from start to finish, with the recipe, and the longest time I used to form the doug balls into the cookie tray.
I hope you enjoy these as much as I do! Now get a cup of coffee, couple of freshly baked cookies, and be gracious towards yourself.
Yesterday I posted the Apple Crumble recipe, that was served with Mascarpone cream, and I promised you a dessert idea for any extra cream. Then again, this might be something, that you want to do anyway, extra or not. It is so good, it looks pretty, and is a crowd pleaser, for sure.
When you are getting ready to serve the dessert, take it out of the freezer, and decorate it.
Lots of different combinations of fresh berries and fruit will work. What you like and prefer, is the key. I dusted the plate with powdered sugar, and shaved a little gingerbread cookie dust on top of it. It has such fresh, light, and lovely Christmassy taste, and was ready to be served in no time at all! A winner in every way!
You might get the idea, that dessert is all I have in my mind, as the holidays are approaching. Well, possibly close to it, since I think the ending of the meal, dessert, is so important. It will be on the diner's mind, as they leave the table.
I run into this great, simple, and absolutely lovely apple crumble pie recipe. It looked so good, that I had to try it. But I wanted to try it just as a cobbler, without the bottom crust. My favorite way to have apple dessert.
I served it with Mascarpone cream. Basically just half Mascarpone cheese and half whipped sweetened cream. This gives the cream more stability, and the taste gets more layers, and isn't so very sweet. (I wouldn't substitute with a ready bought imitation cream)
For the apples, if you want more moist consistency into the apple part of the dessert, I use apple preserve with the fresh apple slices. I smother a thin layer of the unsweetened apple preserves at the bottom of the pie pan, and arrange the apples on top of them, gently pushing them into the preserves. So they will bake together, and make just a perfect apple texture into this, or any other, apple crumble.
I got a question about flaky pie crust, and the possibility of not using lard, to get that crispy, flaky loveliness of a great pie crust. Instead of answering in private, I decided to write the answer here, in case someone else is wondering the same matter.
Yes, it is possible to get into the same results, without using lard. Just use Greek Yogurt in its place! I know, who would have thought, right?! Here is one recipe I have had success with, hopefully this works for you, too.
There are so many different traditions, what to eat and prepare for Christmas, as there are people and families.
Everyone has their own favourites, and the way they have celebrated the season for ever.
I love traditions, I think they are an important part of the life, giving its sense of continuity, and belonging, no matter where you find yourself in during the holidays.
Salmon is the one protein, that I could eat daily, I just love the texture and taste of it, the lightness of it.
Warm smoked peppered salmon is tasty, and a fast favorite in my Christmas, as is Waldorf salad. The fresh taste of the salad, with the apples and celery, is so welcomed. I know the salad is often paired with turkey, but I love it with the warm smoked salmon.
I am not a big fan of mayonnaise. I actually would rather pass it all together, so instead of using mayonnaise in the Waldorf salad, I use half sour cream and half unsweetened, whipped cream. I think the taste and texture of that combination wins the heaviness of the mayonnaise.
Recently, I have seen all kinds of fruit added to the salad, or used instead of apples. Of course, go wild and be creative. I like my Waldorf salad with apples, the traditional way, I mix three apple flavors, Granny Smith, Red Delicious, and Golden.
I hope you are enjoying the anticipation of the Christmas as much as I am.
Until next time
Christmastime is one of my favorite times of the year, the traditions, generosity, being together, and food... It all just makes me smile just thinking about it.
I have lived and celebrated Christmas on two continents and three different countries for an extended time, and from every country I have taken my favorite traditions with me, and integrated into my Christmas celebration. That has meant in the previous years, that over Christmas, I have had three days of the feast, and like many other over the holidays, over shopping for food, and eating way too much in a short period of the time.
So last weekend, I had one of the Finnish traditions, hot rice porridge, for breakfast. Also turkey dinner was a was served, part of the American Christmas tradition.
On the side of the turkey, I served roasted Beetroots and steamed cauliflower. The beets were roasting in the oven in a separate dish, with the turkey, and took the same time to be ready, as the large turkey breast I had going with them.