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Blutw÷lfin
Monday, October 3rd, 2005, 08:12 AM
Kj÷ts˙pa - Mutton Soup
1 kg (2 lbs) mutton, cut in chunks
1 1/2 l (3 pints) water
1 onion, coarsely chopped
1/2 head 500g (1 lbs) white cabbage, chopped
4-5 carrots, sliced
500 g (1 lbs) rutabaga, peeled and cut into chunks
1/2 cup rice
1 tablespoon salt

Cover the mutton with the water in a large casserole, add salt and bring to a boil. Skim off the fat and cook for 30 minutes, then add the vegetables and rice. Allow to simmer for about 45 minutes, stirring occasionally. Remove the mutton, serve separately with potatoes. You will need a large serving bowl for the soup.


Jˇlagrautur - Yule Porridge
1/4 l (1/2 pint) water
1 1/2 l (3 pints) milk
150 g (6 oz) rice
1 teaspoon salt
70 g (2 1/2 oz) raisins
cinnamon and sugar
milk
1 almond

When the water comes to a boil, stir in the rice and cook for 10 minutes. Add the milk to the pot and cook over a low heat for 1 hour. Add the raisins in the last 10 minutes. Add salt to taste. Add milk, sugar, and cinnamon to taste. The skinned almond is added and the porridge poured into a bowl. The housewife deals portions out and whoever finds the almond receives a small gift.

Hangikj÷t - Smoked Mutton
1 kg (2 lbs) Hangikj÷t
1 l (2 pints) Water

Put the Hangikj÷t and water in a pot. Slowly, over a period of a half hour, heat to boiling. Boil the Hangikj÷t for 45 minutes to 1 hour for each kg (2 lbs). Allow to cool in the broth. Hangikj÷t is usually served cold with mashes potatoes, or potatoes in Bechamel (white sauce), and accompanied by green peas.

Rj˙pa - Rock Ptarmigan
2-3 Rock Ptarmigan
50 g (1 1/2 oz) bacon
50 g (1 1/2 oz) butter
2 dl (1 cup) boiled water
30 g (1 oz) margarine
3 tablespoons flour
2 dl (1 cup) milk
Caramel coloring, salt
Redcurrant jelly
3-4 tablespoons whipped heavy cream

Clean the Ptarmigan as for other fowl. Soak in half milk, half water for several hours. Pat dry and insert the bacon pieces into the breast of the Ptarmigan. Heat the margarine, then place the Ptarmigan into the pan and brown well. Remove from the saute pan and place them in a pot, breast side down. Add hot water and milk. Simmer for 60 to 90 minutes. Strian the stock, allowing enough to remain in the pot with the Ptarmigan to prevent drying. Melt the butter in the saute pan and add the flour. Cook the roux until golden, then add enough of the Ptarmigan stock to make a rich veloute. Add caramel coloring to taste, then add the seasoning and redcurrant jelly. Fold the whipped cream into the sauce just before serving. Ladle over the Ptarmigan.
Serve with boiled or caramel potatoes, cooked, halved apples, and redcurrant jelly.

Laufabrau­ - Leaf Bread
1 kg (2 lbs) Flour
1/4 teaspoon Baker's Ammonia
1 teaspoon Salt
6-7 dl (3 pints) milk
Fat for deep frying

Heat the milk just to the boiling point. Sift the flour together with the hartshorn and the salt. The milk is stirred into the flour mixture and the whole is kneaded into a glistening, rather tough dough, then formed into a long roll. Cut the roll into pieces and roll out very thin. This is best done on a well-floured pastry cloth. The bread is formed with a round dish and then decorated. As each piece is completed, place between linen towels to prevent drying. Just before cooking, prick with a fork, being careful not to disturb the design. Deep fry on high heat, decorated side down, until golden-brown. Serve with butter or margarine.

Kleinur
900 g (2 lbs) Flour
240 g (8 oz) white sugar
60 g (2 oz) margarine
1 teaspoon Hartshorn [US: cream of tartar]
1/2 teaspoon baking soda
5 teaspoons baking powder
1/2 l (1 pint) milk
1 egg
Cardamom extract. [US: cover 1T. crushed cardamom seed with unflavored Vodka. Cover and soak overnight. Use filtered liquid as extract]

Combine the margarine and flour and add the other dry ingredients. Make a well in the flour and add the milk, egg, and extract. Knead well to make a smooth dough. Roll out to finger thickness. Cut into diamonds. Make a diagonal slit in the middle of each and pull one end through the slit. Deep fry untill golden-brown.

LambalŠri - Leg of Lamb
1 Leg of Lamb
Salt, pepper
1 cup heavy cream
2-3 tablespoons flour

Put the leg of lamb on a grid in a roasting pan and pour 1 litre (2 pints) of water into the pan. You can also put the Leg of Lamb in a roasting bag without liquid. Place into oven. Heat oven to 150-175 deg. C (280-325 deg. F), and roast for one hour for each kilo (2 lbs) of weight. Baste occasionally with the stock form the roasting pan. For the last half hour of cooking switch on the grill, [US: broiler] and grill the Leg of Lamb on both sides. If you use a roasting bag, remove it from the bag for the last half hour and grill in the same way.

Strain the stock into a casserole and skim off the fat. Thicken the sauce with flour, or your favourite thickening, season and colour with gravy browning. Add the cream and remove from the heat. Serve with your choice of vegetables and caramel potatoes.

Hamborgarhryggur
- Smoked Rack of Pork
Smoked Rack of Pork
Place the rack of pork [Us: pork loin, bone-in] in enough wather to cover.

Braise for 30 to 45 minutes for each kg (2 lbs). You may season the liquid with whole pepper, mustard seed, or cloves. After braising, remove from liquid and roast in an oven preheated to 175 deg C (382 deg F). Glaze with brown sugar.
Serve with caramel potatoes, carrots, green peas, Brussels sprouts, cauliflower, and e.g. red wine sauce.

Br˙na­ar kart÷flur - Caramel Potatoes
Ca 500 g (1 lbs) Potatoes, medium size, cooked and peeled
40 g ( 1 1/2 oz) margarine
5 tablespoons sugar

Place the sugar in a heavy saute pan and heat until it begins to melt. Carefully stir in the margarine. When golden, remove from heat, and add potatoes, rolling them carefully around until they are coated with the caramel.

freyjaschild
Sunday, October 22nd, 2006, 10:14 PM
Hailsa,

I have another Icelandic recipe that I thought people may be interested in...
It comes from the book entitled "Christmas in Scandinavia"...

I have made it several times now, at Yule and at other times during the year, and people always ask for the recipe.

I hope you enjoy it too!

Icelandic Yule Bread

2/3 cup butter, at room temperature
1 cup sugar
5 eggs
1 2/3 cups flour
1/2 teaspoon baking powder
1/2 cup chopped dates
1/2 cup seedless raisins
2/3 cup semisweet chocolate bits

1. In a large mixing bowl, beat butter and sugar until creamy and light. Add eggs, one at a time, beating well after each addition.
2. Mix flour with baking powder and stir into butter mixture. Stir in dates, raisins, and chocolate bits. Turn batter into a greased 9-inch tube pan and spread evenly.
3. Bake at 375 degrees for about 45 minutes, or until a wooden pick inserted comes out clean.
4. Remove from oven and invert pan on a wire rack to cool for 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store a day before cutting.

Gorm the Old
Monday, October 23rd, 2006, 01:25 AM
These recipes are positively mouth-watering. Even though it is Yule food, I plan to use the recipe for Lambalaeri for Easter.

Spirit of Fire
Monday, October 23rd, 2006, 04:04 AM
Can I copy paste these splendid recipes elsewhere?
They sound so good, even I am thinking of trying them despite my laziness.