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Books & Spoons Christmas Appetiser, tradition for decades 

23/12/2015

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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.



It is so basic, root vegetables, either cooked or pickled, served with whipped heavy cream spiced with mustard and the vinegar from the beets.

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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. 

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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


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Books & Spoons Recipe: THE QUICK AND EASY PECAN COOKIES

20/12/2015

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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.
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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.



And if you are running late with your preparation, and still want to bake just something, or you just love pecans, these cookies are perfect for you!
I tried this recipe for the first time this past week, and loved it. I used a little bit less butter, because I actually didn't want it spread out as much as I Thought it would, and they worked out just perfectly for my desires. The dough is sticky, as you form the balls, so if you have something, like a cookie scoop, or melon baller, that you can use, that would be helpful, for you. 

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I used the bigger mellon baller, since my goal was to get little cookies, just little bit bigger than the pecans I had.
​You see here in the pictures how well that worked out. I love them! But they are so good, I might have to make another batch, to hold me all the way to the New Year. 


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. 

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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. 
~ Cheers!

THE PECAN COOKIES

1-1/4 cups sifted all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter
1-1/4 cups light brown sugar, firmly packed
1/2 tsp vanilla extract
1 large egg
2/3 cup pecans, chopped 
approx. 40 pecan halves for the top of the cookies (you'll need one for each cookie)



1. Preheat the oven to 350 F / 180 C

2. In a small bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a medium-sized saucepan, gently melt the butter over low heat.

4. Once melted, remove from the heat and add the sugar, stirring until smooth.

4.Add the vanilla and egg and continue stirring until smooth again.
5. Add the dry ingredients and stir until just combined, then blend in the chopped nuts.
6. Using a small cookie dough scoop or a another tool, portion the dough onto the baking sheets about 2 inches apart to allow for spreading.

7. Top each cookie with a pecan half, pressing lightly into the dough.
8. Bake for about 12-14 minutes, until golden brown
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Books & Spoons Recipe: MASCARPONE CREAM, DESSERT LIKE A DREAM

18/12/2015

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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.


During the holidays, there are often lot of things going on, people pop in for a visit, and you might want to prepare something ahead, and to be ready to serve something nice at the short notice.
Or you just want to be one step ahead, and make one dessert ready, so one thing to think about, is off your list.
This really is so easy and simple to make. Just gently fold together about equal amounts of Mascarpone cheese and whipped, sweetened cream. I use powdered sugar to sweeten the cream before whipping it. Maybe dash of vanilla in the mix, as well. A ready made imitation cream from a container is not a same thing at all, and I wouldn't use it here. 

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When you have the cream and cheese combined, just pipe it into a mold, that can be frozen. And mold, shape, or size will do. It is up to you, and your imagination, what shape you want to serve it. Then just freeze the cream into the mold. 

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! 
~ Cheers!
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Books & Spoons Recipe: THE PERFECT APPLE CRUMBLE

17/12/2015

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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)


And if you happen to make too much of the Mascarpone cream, no worries. I have a great, simple dessert idea for that one, too. I will be posting it sometime soon, most likely by end of the week. But I hope you enjoy this apple crisp recipe as much as I did. 

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​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. 
~ Cheers! 
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FANTASTIC APPLE CRUMBLE TOPPING


  • 1 cup flour
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ cup butter



  1. Combine all topping ingredients using a fork until completely mixed and crumbly.
  2. Layer apple slices in pie shell
  3. Bake at 450F for 15 minutes, reduce heat to 350F degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
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Books & Spoons Recipe: FLAKY PIE CRUST WITHOUT LARD

16/12/2015

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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. 
GREEK YOGURT PIE CRUST


2 1/4 cups unbleached All-Purpose flour (fluffed with a fork before measuring)
1/4 tsp salt
1 1/2 sticks (12 Tbls) cold, salted butter
1/2 cup of Creek Yogurt



  1. In large bowl, stir together flour and salt. Cut butter into small pieces and add to flour mixture.
  2. With your fingertips, press/squish pieces of butter into smaller flat flakes. Continue until you no longer feel any cold hard pieces of butter and all the butter has been flattened into approximate 1/2-inch or so flakes.
  3. Stir in yogurt with fork as thoroughly as possible (mixture will still be totally crumbly). Gently knead in bowl just until mixture comes together to form dough, with no more crumbly bits.
  4. Divide dough in half. Roll out each half between two sheets of waxed paper or plastic wrap, occasionally lifting off paper or wrap from both sides to release dough from creases and allow it to spread further. Alternatively, roll out on lightly floured work surface. Place in pie plate or plates as needed.
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Books & Spoons Recipe To My Holiday Favourite 

11/12/2015

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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.
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​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.



My Advent adventure with the Christmas meals continues. I have devided all my Christmas favorites to the whole Advent time, so that I have the opportunity to enjoy all of them, savor each taste, and tradition, and not over indulge during the three days of Christmas. 

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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
~ Cheers!

WALDORF SALAD


  • 1/2 cup chopped walnuts
  • 1 cup thinly sliced celery
  • 3 apples, peeled, cored, and chopped
  • 1/2 cup of mayonnaise
  • 1 TBLS sugar
  • 1 tsp lemons juice
  • ​1/8 tsp salt





  1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
  2. Stir in the apples, celery, and walnuts.
  3. Chill until ready to serve.




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Books & Spoons  The Holiday Preparations have started 

4/12/2015

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​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.


This year, I am trying to be smarter about the holidays, and do something different, and so far it has been fun. I divided all the food that I love to eat, especially over the holidays, and made sort of a food advent calendar. Yes, every weekend of December, I have taken one course of the Christmas meal, and enjoy it fully, without guilt, over the weekend. This makes the countdown to Christmas even more special in this household, and the preparations and anticipation to the next weekend meals, have so far been exciting instead of exhausting, like it often is during the holidays. 

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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. 


For a Christmas lover like myself, thus building up to Christmas has made every day this month, so far, like a Christmas week, certainly not taking anything away from the anticipation, but building it up even more. 
I hope you are enjoying the advent time, and getting excited about the holidays as well!
~ Cheers! ​​
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ROASTED BEETS (Serves six persons)


12 beets
3 TBLS olive oil
1 1/2 tsp fresh thyme leaves, minced
2 tsp kosher salt
1 tsp freshly ground black pepper
2 TBLS  raspberry vinegar
Juice of 1 large orange





1. Preheat the oven to 200 C / 400 F. degrees 

2. Peel the beets, and cut into desired size and shape

3.Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper.

4.Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

5.Remove from the oven and immediately toss with the vinegar and orange juice.
​6. Sprinkle with salt and pepper and serve warm.



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