Washington DC Lodge - Holiday Recipes

Washington DC Lodge

RISKREM MED RØD SAUS (RICE PUDDING WITH WHIPPED CREAM AND RED SAUCE)

Ingredients:

Rice pudding:

4 T short-grained uncooked rice

2 cups milk

2/3 cups blanched almonds, finely chopped

1 T butter

2 T sugar

1 t almond extract

1 t vanilla extract

½ oz unflavored gelatin

¼ cup water

1 cup heavy cream. whipped

Red sauce

1 cup fresh or frozen raspberries or pitted cherries

1 T cornstarch

Instructions:

For the pudding:

Rinse the rice and scald it. Boil rice in milk until soft. Add the next five ingredients. Soften gelatin in water and add it to the rice mixture while the mixture is still warm, stirring and letting it cool thoroughly. Once the cream is whipped stiff, add it to the rice mixture and stir well until toughly mixed. Chill in the refrigerator for at least four hours.

For the sauce:

Cover the berries with just enough water and bring to a boil. Mix the cornstarch with a little bot of cold water; add to the berries and boil for an additional minute. Stir well and remove from heat. Serve warm on cold pudding.

HAM BONE PEA SOUP*

Ingredients:

1 package (16 ounces) dry green split peas

1 ham bone

1 large onion, chopped

1 t salt

1/2 t pepper

1/2 t dried thyme

1 bay leaf

1 c diced carrots

1 c diced celery

Instructions:

Rinse peas well and soak overnight. Once soaked, discard water and rinse again. Add 2-1/2 quarts fresh water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Secret ingredients: try with a little bit of cream and/or pre-cooked bacon before serving.

*For the vegetarian version, omit the ham bone and substitute half of the 2-1/2 quarts water with vegetable broth.

ERIK BLÓÐØX MANDELKAKE (ERIK THE BLOOD-AXE ALMOND CAKE)

Ingredients:

Cake:

1 cup granulated sugar

1 egg

1 1/2 teaspoons almond extract

2/3 cup milk

1 1/4 cup flour

1/2 teaspoon baking powder

1 stick melted butter

For the Icing:

1-1/2 cups powdered sugar

2-3 T heavy cream

1-2 drops almond extract

sliced almonds, for topping

Instructions:

Preheat oven to 350F. Spray a Scandinavian almond cake pan generously with non-stick cooking spray, and flour the pan.

In a large mixing bowl, beat sugar, egg, almond extract, and milk until smooth. Add flour and baking powder. Stream in melted butter and beat until incorporated.

Pour batter into prepared pan. Bake for 30 to 35 minutes, until cake is golden brown, and a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool completely

Make icing: In a large mixing bowl, combine powdered sugar, cream, and almond extract. Mix until smooth.

To serve, drizzle icing over cake and sprinkle with almonds. Cut cake along ridges.

OLAF DEN HELLIGE MJUK PEPPERKAKE (ST. OLAF GINGERBREAD CAKE)

Ingredients:

For the Cake:

Baking spray such as Pam for Baking; 1 cup all-purpose flour; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ teaspoon fine salt; 6 tablespoons unsalted butter room temperature; ½ cup granulated sugar; ¼ cup light brown sugar packed; 2 tablespoons molasses; 1 large egg; ½ cup buttermilk

For the Icing:

1 cup powdered sugar; A few drops of vanilla extract; 1-2 tablespoons water

Instructions:

Preheat the oven to 350 degrees. Spray the cake pan generously with baking spray such as Pam for Baking. Place the prepared pan on a rimmed baking sheet.

Whisk flour, baking soda, cinnamon, ginger, cloves and salt together in a medium bowl. Set aside.

Combine butter, sugar, brown sugar and molasses together in the bowl of a stand mixer. Mix with the paddle attachment until light and fluffy, about 3 minutes. Add the egg and mix until thoroughly combined.

Turn the mixer speed down to low. Add one-third of the flour mixture followed by half of the buttermilk. Add the second third of the flour mixture followed by the remainder of the buttermilk. Finally, add the remainder of the flour mixture. Mix until everything just comes together.

Scrape the cake batter into the prepared pan and smooth out the top. Bake until golden brown and a tester inserted in the center of the cake comes out clean, about 35-45 minutes. Let the cake rest in the pan for 10 minutes and then carefully flip out onto a wire rack. While the cake is cooling, make the icing: Whisk the powdered sugar, vanilla and 1 tablespoon of water together in a small bowl. Add additional water as necessary to create an icing that is a pourable consistency. Once the cake has completely cooled, drizzle the icing over the top of the cake. Slice and serve.

VALDEMAR DEN STORE KRINGLA (VALDEMAR THE GREAT KNOTS)

Ingredients:

1 1/2 cups sugar; 1/2 cup butter, softened; 1 cup buttermilk; 1 (8-oz.) container sour cream; 1 teaspoon almond extract; 1 teaspoon vanilla; 4 egg yolks; 5 1/3 cups All Purpose or Unbleached Flour; 4 teaspoons baking powder;

1 1/2 teaspoons baking soda; 3/4 teaspoon salt.

Instructions:

In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.

Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.

Heat oven to 425°F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball into 10-inch-long rope; shape into figure eight (8) or pretzel shape. Place on greased cookie sheets.

Bake at 425°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

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