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Posts Tagged ‘party’

Easy and delicious sweet rye bread appetizers

January 30, 2011 Leave a comment
Saaristolaisherkkuja

Delicious appetizers

Here’s an easy starter and a party snack we like to do. These small appetizers look and taste great! You can make so many different variations.

Here’s an example (the ones you see in the picture):

  • chives
  • sweet rye bread
  • trout roe
  • red onion
  • Fresh cheese (leek or herb flavoring)

Use a round mold to cut round slices of the sweet rye bread. You’ll need two slices per appetizer. Smear the slices (all of them) with fresh cheese and then pile two slices on top of one another.  Decorate with a small amount of roe and finely chopped red onion. Finally you can add one or two straws of chives for a final touch.

It’s best to make these just before serving if you want to make sure the fresh cheese looks pretty when served. The taste doesn’t change if they’re stored in the fridge but the fresh cheese gets this dryish layer on top when stored. You can e.g. make the appetizers half-ready by smearing only half of the  bread slices, piling them and then smearing the top layer + decorating just before serving. This way you can win a bit of time.

You could also use gravlax, other types of roe, dill, etc for filling or decoration to create beautiful Scandinavian appetizers.

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Buckthorn cheesecake

January 28, 2011 Leave a comment
tyrnikakku

Buckthorn cheesecake

I’ve tested this cake with 20 of my friends and we all agreed it’s a winner. The recipe’s from a Finnish food magazine called Glorian Ruoka & Viini (issue 27, 2/2005).

(for 15-20 people)
Preparation and setting time 2h 30 min

Crust

  • 200 g Digestive cookies
  • 90 g butter

Filling

  • 50 g white chocolate
  • 1 dl natural yoghurt
  • 1 dl sugar
  • 1 tsp vanilla sugar
  • 1 tbsp lemon juice
  • 3 sheets of gelatine
  • 2 dl double cream

Make double portion if you’d like your cake a little bit higher than the one in the picture.

Surface

  • 1 dl buckthorn purée
  • 2 dl water
  • ½ dl sugar
  • 4 sheets of gelatine

(I actually used 1 dl buckthorn concentrate + 2 dl water, ½dl sugar and 5 gelatin sheets for the surface and it turned out great!)

Preparation
1) Crush the Digestive cookies and mix with butter. Press the cookie mixture on the bottom of a cake tin with loose edges.

2) Let the gelatin sheets soak in cold water for 10 minutes. Melt the white chocolate in a warm water bath.

3) Mix yoghurt, chocolate, sugar and vanilla sugar. Squeeze the gelatin sheets and melt them in a small amount of boiling water. Let cool for a while and add into the yoghurt mixture. Whip the double cream and add to the yoghurt mix. Spread over the crust in the cake tin and let cool for at least 2 hrs.

4) Prepare the surface while the cake is cooling. Mix the buckthorn purée, water and sugar. Soak the gelatin sheets in cold water for 10 minutes. Squeeze them dry and melt them in a small amount of boiling water. Let the mixture cool for a while and mix it with the buckthorn mixture. Spread on the cake and let the cake set in the fridge.

I used kumquats, carambola and cape gooseberries to decorate the cake before serving. The original recipe had blackberries and redcurrants on top so it’s really your choice :) Use your favorites!. I’d thought about decorating the edges with grated white chocolate but finally didn’t have time. In the original recipe they’d used almond chips for decorating the edges.

Finnish donuts

January 27, 2011 1 comment

Munkit

Donuts

In Finland we have a tradition of celebrating the first of May.. a lot. Everyone who’s graduated from high school wears their white graduation caps and in most cases will get absolutely hammered by noon. On the softer traditions’ side you can find things like making donuts and mead – a special drink that is only made around this time of the year.

I’ve never made donuts before so this was a fun experience and required a few calls to my mom ;) The recipe’s from my grandmother who used to make donuts at our summer cottage – they always tasted divine.

Ingredients
0,5 l milk
50 g yeast
1 egg
2 tsp salt
2 tbsp cardamom
2-2,5 dl sugar
250 g butter
wheat flour

And here’s how to make the best donuts ever:
Warm the milk until it’s hand temperature (if you’re using dry yeast the temperature will need to be higher) and add yeast. Mix carefully. Add the egg, salt, cardamom and sugar. Mix well. Add wheat flour little by little and knead the dough in between. Add more flour until the dough doesn’t stick to the bowl or your hands anymore. Add the butter soft and cubed and knead the dough for a while still. Add the rest of the flour until the dough is ready.
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Let the dough rise properly.
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Then for the best part:
Form the donuts as you like. You can make “piggie donuts” by rolling rectangles of the dough, folding it in half and adding some apple jam in between and then sealing the package with a bit of water and forming the tips into “feet”. We used coconut oil for frying the donuts. It’s great for frying. I took small balls of the dough, rolled them into round buns and pushed my thumb through the bun so that I got a donut shape.
Next, I fried the donuts in coconut oil and dipped them in sugar. Just a small tip: if you don’t want to make “turbo  donuts” like I did, it’s good to remember that the dough swells in the hot oil.. ;)