Jeff Green | Dec 27, 2007
Christmas Edition - December 20, 2007
Back toHomeChristmas Edition - December 20, 2007 Recipes Christmas Rice Porridge,Marianna PaavonkallioEasy Pecan Pie, by Joyce SmithHawaiian Dreams, by Marilyn MeeksMincemeat Fruit Cake, by Barb BurleyPop Corn Balls, by Earla HortonChristmas Rice Porridge
The most essential aspect in cooking porridges is the way they are simmered. In Finnish stores there are special saucepans and pots available for simmering porridges only. Simmering should be done very slowly, using the lowest heat possible. This yields the best result: a velvety smooth porridge, which is neither too thick nor watery. It should be just pourable in consistency, not stiff or lumpy.300 ml water150 ml short grain rice 700 ml whole milk bilberry compote: 400 ml fresh or frozen bilberries (blueberries may be substituted)200 ml water100 - 150 ml sugar
Use a saucepan with a very thick bottom to prevent the porridge from burning on the bottom.
Bring water to the boil in the saucepan. Add the rice and cook, stirring, until water is wholly absorbed in it. Add the milk and bring the mixture to the boil again, stirring frequently.
Lower the heat to minimum, cover the pan with lid and simmer for about 40 to 60 minutes, or until the rice and milk have thickened into a soft-textured, velvety smooth porridge. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. Season with a little salt, sugar and a pat of butter.
To make the bilberry compote, pour all ingredients in a saucepan. Bring the mixture slowly to the boil, crushing the berries with a spoon or a pounder. Cook the mixture for a few minutes, then strain it through a fine sieve. Store covered in refrigerator.
Serve the rice porridge piping hot, topped with a pat of butter and sprinkled with sugar and cinnamon (left), or with cold or warmed bilberry compote (right).
Traditionally at Christmas time one blanched almond is "hidden" in the porridge pot and whoever gets it on his/her plate will "have good fortune".
Note: If eating bilberries for the first time, you should note that they will stain your mouth and teeth blue, though not permanently!
Thanks to Marianna Paavonkallio for sharing information and recipes with us. Visit the Nordic Recipe Archiveon her website
http://www.dlc.fi/~marianna/gourmet/xmas_a.htm.Easy Pecan Pieby Joyce Smith 3/4 cup brown sugar3/4 cup white sugar1 tbsp. flour2 eggs2 tbsp milk1 tsp vanilla1/2 cup melted butter or margarine1 cup pecan halves
Mix sugars and flour together. Add eggs, milk, vanilla and melted butter. Beat. Stir in pecans. Put in unbaked pie shell, Bake at 350 . 35 to 40 minutesHawaiian Dreams by Marilyn Meeks1/2 cup butter or margarine1/2 cup brown sugar1/2 tsp vanilla1 1/2 cups flour1 cup drained crushed pineapple.1/4 cup melted margarine3/4 cup sugar 1 egg1 tsp vanilla1 cup coconut.
Cream cup butter or margarine, brown sugar, vanilla.Mix in flour. Press into bottom of an ungreased nine inch square pan.
Bake at 350 for 15 minutes. Let cool five minutes, Spread with pineapple.
Beat together melted margarine, sugar,egg, vanilla and coconut.
Spread coconut mixture over pineapple, return to oven and bake for 30 min.
Cool in pan and cut in squares. Refrigerate.Mincemeat Fruit Cake by Barb Burley 1 jar (18 ounce) mincemeat with rum or brandy1 cup broken pecans1 cup raisins1/2 cup melted butter1 cup sugar3 egg yolks3 egg whites1 tsp. baking soda dissolved in Tbsp. boiling water2 cups flour1 tsp. vanilla
Put mincemeat, pecans, raisins, melted butterand sugar in a bowl and add egg yolks and baking soda dissolved in boiling water.Add flour.Fold instiffly beaten egg whites and vanilla. Pour in greased adn floured pans.Bake at 300 F for 1 1/2 hours.You may add 8 ounces mixed fruit and cherries.Pop Corn Ballsby Earla Horton 1 extra large bowl of popped corn2 cups white sugar2 cups butter (no substitutes)2 cups light corn syrup1 tsp. vanilla
Combine sugar, butter and corn syrup in a large saucepan. Bring to a boil over medium heat, stirring constantly. Continue to boil, stirring occasionally until mixture turns a caramel colour. Remove from heat. Stir in vanilla. Pour syrup over popped corn and form into large balls. For Christmas, add nuts and cherries.