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Recipes

Fried Avocado Slices With Spicy Lime Crema

avacodo fries

There are so many different ways of using this wonderful mexican fruit! One cannot grow up in Texas without eating avocado! People only think of it usually with mexican food, guacamole sauce for example. But the avocado has multiple uses! Even in sweet deserts! Yes! For example in sherberts and ice creams, milkshakes, delicious!

The oil has many benefits also. It is used in hair-dressings, facial creams, hand lotions and fine soaps.

For example in Italy and "home" in France, there is much interest for the oil of the avocado...

Christian charles de Plicque

I have always loved to cook as a child, enjoying growing up with my grandmother who was one of the great french chefs, who for some 30 years was Head Chef for the late great american entrepreneur Stanley Marcus of Dallas (Founder of Neiman-Marcus).
www.neimanmarcus.com

avacado

Ingredients

  • 1 1/2 cups buttermilk
  • 3 tablespoons hot sauce
  • 4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces
  • 1 1/2 cups sour cream
  • 1/4 cup fresh lime juice
  • 1/4 cup plus 2 tablespoons chopped cilantro leaves
  • 1/4 cup diced red onion
  • 1 Serrano pepper, seeded and minced
  • 1 1/2 teaspoons salt, divided
  • Vegetable oil, for frying
  • 1 1/2 cups fine yellow cornmeal
  • 3 tablespoons flour
  • 3/4 teaspoon Essence, plus more for seasoning, recipe follows
  • 3/4 teaspoon baking powder
  • Lime wedges, for garnish

Directions

In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.

In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.

Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.

Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.
ESSENCE Creole Seasoning
(also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.

Yield: 2/3 cup

This is a great summer dish! but works year round. Trust me!

Risto-Kalle's = Christian-Charles' Texas Rattlesnake Chili

chili

Risto-Kalle's Rattlesnake Chili with delicious fresh oven-baked creamed sweet corn & butter cornbread!!!!

  • 2 tablespoons oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 clove garlic, minced
  • At least a tablespoon of Cumin! 8 cups
  • (2 16-ounce cans) tomatoes, undrained
  • 2/3 cup (6-ounce can) tomato paste
  • 1 pound lean ground beef
  • 2 cups cubed rattlesnake
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 2 cups water
  • 2 cups (6 ounces) uncooked macaroni

In 5-quart saucepan or Dutch oven, heat oil and saute onion, green pepper, and garlic until tender but not brown. Add ground beef and rattlesnake; brown and cook until done, about 5 minutes. Stir in spices, tomatoes, and tomato paste.

A secret of mine!: The final touch from the Texas/Mexican tradition: Always pour in one can of beer on top of this all. The flavor and aromo while cooking this chili is worth it! Bring to a boil, then reduce heat and simmer about 2 hours.

Before serving, add water and return chili to a boil. Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is tender. Most of all, DO NOT FORGET TO SPRINKLE ON THE TOP OF THE CHILI, GENEROUSLY, EXTRA SHARP CHEDDAR CCHEESE! It ain't chili without this! Makes 6 servings.

MY NOTES: Reduce the simmering time if you must, but if you don't give it at least half an hour, your results won't be as good. The pasta added at the end significantly reduces the spiciness of this dish; don't be timid when adding the hot stuff. If you fancy crackers with or in your chili, you might want to try popcorn instead. It's a delightful change of pace!

Easy Peach Cobbler

peach cobbler

I used fresh peaches in this recipe, but fresh ripe nectarines or drained canned peaches will work as well. Serve this cobbler with a scoop of vanilla ice cream or drizzle with a little cream.

Ingredients:

  • 1 stick (4 ounces) butter, melted
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 to 4 ripe peaches, peeled, pitted, thinly sliced
  • 1/2 teaspoon cinnamon

Preparation:

Heat oven to 375°. Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square).

In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter.

Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream. Serves 6.

peach cobbler

Soft Christmas Sugar Cookies

(From the ancient Neiman-Marcus Cookbook of French Grandma Myrtille de Plicque

sugar cookies

Some of my favorite cookies over the decades...

I really like these!

christmas sugar cookies

These above are the ones I usually make, fast and easy!

more sugar cookies

Humm...visions of reindeers and so on... Poor Rudolph!

Christmas tree cookies

Little works of art!

Myrtille de Plicque's classic Christmas Soft Sugar Cookies:

Makes around 25-30 medium sized cookies.

  • (200 grams) of sugar (OR 100 grams sugar and 100 grams of confectioners sugar)
  • 2 large eggs.
  • 1 tsp of vanilla (or nutmeg if you perfer).
  • (450 grams) of all-purpose flour, sifted.
  • (200 grams) of unsalted butter, diced.
  • 400 grams of sour cream
  • Extra flour for kneading and rolling.

Step 1:

In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla (or nutmeg) and the egg. Add the flour and the butter and keep mixing just until the dough comes together.

Step 2:

Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours. I always roll out my dough on a sheet of parchment paper lightly dusted with flour and I set my oven to 325F (170C) when I bake cookies and place the baking tray in the middle of the oven. Depending on size I bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.

Decorating cookies before baking

Cookies can be decorated before baking with materials that withstand the heat of baking. Some things that you can place on your cookies before baking are:

  • colored sugars or natural sugars such as pearl sugar
  • jimmies, non-pareils, silver and gold dragées, and other sprinkles
  • raisins and dried fruits such as cranberries
  • nuts

These items can be placed on top of almost any cookie to dress it up a bit and give it a more festive appearance.

Paint a masterpiece

You can also paint your cookies before baking them. Make an edible food paint out of an egg yolk mixed with a few drops of food coloring and paint the cookies with a clean paintbrush. The paint will dry while baking and give the cookie a colorful, glazed appearance. This is a fun activity for kids!

Christmas Divinity....

This is oh so good... And it is not just for the Holidays, but for any day. Truly Divine!

When I was a kid, this was my most favorite candy. What a name! And rightly so! It tastes what I would imagine something in Heaven might taste! Of course the real thing I am waiting for! In the meantime here in a recipe that will give you heavenly thoughts!

The first reference to divinity candy in an American cookbook appeared around 1915. According to this particular recipe, the cook beats the ingredients and then drops the mixture by spoonfuls for cooling. However, a recipe for divinity fudge appeared in The New York Times about eight years earlier. This particular fudge recipe included cold milk and chopped nuts and instructed the cook to spread the mixture in a pan to be cut in squares after cooling.

meringue

Although references are made to divinity candy being a Southern food, it seems to be a dessert made and enjoyed in all areas of the U.S. The southern reference could be attributed to the version of divinity that is garnished in the center by a pecan half.

Although it’s not verifiable, food historians believe that the candy got its name from the taste: most likely someone referred to the confection as “divine.”

Christmas bauble

If you choose to make your own divinity candy, keep a few things in mind. It is difficult for the candy to harden on a humid day, so choose a dry day for candy-making. You’ll also need a candy thermometer to determine exactly when the mixture of sugar, salt, syrup and water is ready for the addition of the egg whites.

fudge

How to Make Divinity

  1. Cook sugar, corn syrup and water in a saucepan until reaching 260 degrees.
  2. Beat egg whites with an electric mixer until stiff peaks form.
  3. Pour hot syrup, continuing to mix with the electric mixer.
  4. Add vanilla extract, continuing to beat until mixture holds it's shape.
  5. Optionally, add nuts to the mixture at this point.
  6. Drop mixture onto wax paper using a buttered spoon.
  7. Allow to cool for at least 12 hours, until firm.
  8. Store in an air-tight container to avoid moisture causing the candy to stick. 

christmas bells

Tips

  1. Divinity will be difficult to harden in humid weather; Candy making days should be dry days.
  2. Divinity must reach a specific temperature; A candy thermometer is necessary for a proper consistency.
  3. Divinity hardens quickly; Quickly place on wax paper to avoid sticking or add several drops of water to help moisten. 

Oven glazed baked Chicken Wings and Legs with Coca Cola and Heinz Ketchup! (Crazy eh?) But wow! It is so delicious!

I saw this recipe in a finnish mag recently and was surprised as it is really spicy and so unlike the food we normally eat here. So I thought: "Hey! I am a Texas boy and I love anything spicy and hot!"

The recipe is Chicken wings and legs, with Heinz Ketchup and COCA COLA! YES! Sounds crazy eh? Of course you can use chicken breasts as well...

  1. You season them with black pepper and salt. I use this American Lawry Seasoning Salt (Divine stuff!)... (My mom used it with every kind of meat it seems!)
  2. Then you flour the chicken and lightly brown it in oil on the stove.
  3. Transfer the meat to an oven dish.
  4. Pour Ketchup and Coke mixture on the meat and bake them in the oven for 45 minutes.

You would not believe how good this is and so tender! The meat just falls off the bones!

Coca Cola & Ketchup Chicken from Barbados

coke

ketchup

This recipe is from Barbados I come to find! It certainly is easy enough for even non-cooks to prepare.

SERVES 6

Ingredients

  • 4 lbs chicken, cut up into serving sized pieces
  • 1 cup Coca-Cola
  • 1 cup ketchup
  • salt & pepper

Ingredients for us hip Scandinavians and Central Europeans!

  • 1,8 kg chicken
  • 235 ml Coca-Cola
  • 237 ml ketchup
  • salt & pepper

Directions

  1. Mix together the Coca Cola & ketchup in a bowl. Place the chicken pieces in a buttered baking dish. Pour the sauce over the chicken, then sprinkle with salt & pepper
  2. Bake in a preheated 200c oven for about an hour uncovered, until the chicken is tender and has a nice glaze.

Lemon Chess Pie! True "Comfort Food"

lemon chess pie

The first time I remember hearing of a Chess pie was as a little boy at my family's house in Dallas. There was this pie on our dining room table and everyone had practically "wolfed-it-down"= (eaten it all up like a ravaging wolf!), until there was only a tiny piece left. Fortuantely, that piece went to me.

Chess Pie is a thick, custardy textured delight. It has has long been associated with Texas Southern cuisine. No one quite agrees on the actual origins of the name except for the fact that it has absolutely nothing to do with the game of Chess.

One theory is that long ago this pie kept so well in a common piece of furniture known as a pie safe or pie chest, they simply named it after that... (we southerners do have a tendency to drop our T’s when speaking with our Texas drawl!).

Another theory is around the time the pie was invented, it did not have a name and when the cook was asked what kind it was, she simply replied: “Its ‘ches pie”= (which is southern for “It’s just pie”). Try not to laugh too hard at us country folk!

Ingredients/Ingrediens 1 (9 inch) pie shell/pajskorpa (Baked and set aside)

  • 2 cups white sugar/socker
  • 1/2 cup butter/smör, softened
  • 5 eggs/ägg, beaten 1 cup milk/mjölk
  • 1 tablespoon all-purpose flour/mjöl 1 tablespoon cornmeal/majsmjöl
  • 1/4 cup fresh lemon juice/citronsaft
  • 3 tablespoons lemon zest/citron/fin hakade citronskal

Directions/Bruksanvisning

  • Preheat oven to 350 degrees F (175 degrees C).
  • (Bake your pieshell first and set it aside for later)
  • In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy.
  • Beat in eggs and milk.
  • Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth.
  • Pour mixture into pastry shell.
  • Bake for 25-30 minutes until top is golden brown.

lemons being zested

zest

adding lemon juice

Place butter and sugar in mixing bowl. Beat until light and fluffy.

separate egg yolk from white

4 yolks, 4 whites

Add yolks to sugar and butter mixture. Mix well.

Scrape down the sides with a rubber spatula and pour in lemon juice and zest.

In a separate bowl, add egg whites. Using clean beaters, mix them on medium to high speed until almost stiff…

There, these are “almost stiff”. Another way to say that is until “soft peaks form”.

Pour your egg whites into the mixing bowl with the batter. They will just slip right on in.

Fold them in with your spatula until well incorporated.

Pour that into your baked pie crust.

Like this! Now bake that at 350 until golden and set, twenty five to thirty minutes.

Fat content? Don't even go there! Just eat and enjoy!

Rödvin Köttgryta med svamp och bacon! Red Wine Beef Casserole with Mushrooms and Bacon!

This time a delicious fillet of pork with carrots, yellow onions, garlic, smoked bacon, red wine, orange peelings, butter, tomato purée, mushrooms, baby cocktail onions, bay leaf, thyme, french sea salt, peppercorns, and other stuff!

Then it has to simmer for about 2 hours on very low heat until the meat just melts in your mouth...

Serve with a good green salad and homemade olive oil and soy sauce, a good French or Italian red wine (100% Natural Grape Juice is nice too!), and some freshly baked bread with creamy garlic flavored farm butter...

This is the ultimate comfort food and it will do you well!

"i can't figure out why i'm not losing weight. All i eat is salad." (man in front of huge bowl of salad)

Scrumptious Caramelized Pear And Roquefort Tart

pear tart

For the crust:

  • 1/2 cup walnuts, toasted
  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg yolk, beaten with 4 teaspoons of water

For the filling:

  • 2 tablespoons unsalted butter
  • 7 to 8 medium-size firm pears, peeled, halved and cored
  • 3 ounces Roquefort cheese
  • 1/2 cup half-and-half
  • 3 tablespoons sugar
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
    2 cups port

roquefort

Preparation

  1. To make the crust, put the walnuts in a food processor and pulse until ground. Add the flour, sugar and salt and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until the dough begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic. Chill.
  2. To make the filling, melt the butter in a large, heavy skillet over medium-high heat. Add half the pears to the skillet and saute until browned on both sides, about 8 minutes. Remove the pears from the skillet and repeat with the remaining pears. Set aside.
  3. Preheat the oven to 350 degrees. Roll out the dough between large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom. Cover with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and bake the crust until it is golden, about 7 minutes more.
  4. Arrange the pear halves in a circle over the dough, core side down and wider end toward the edge of the pan. Fill in the center with more pears. Crumble the cheese over and around the pears.
  5. Whisk together the half-and- half, sugar, egg yolks and flour. Pour over the pears.tart
  6. Meanwhile, simmer the port in a small saucepan until it is reduced to a syrup.
    While the tart is still warm and just before serving, brush the port over the pears.

 Bake until the custard is set, about 45 minutes.

tart

 Cut into wedges and serve.

de Plicque's Killer REDHOT!!! Texas/French Chili! Not for the weak!


texas chili
Alright people!Here is another one of my spicy tasty Texas Treats!Enjoy!
chili parlor
de Plicque's Killer REDHOT!!!! Texas/French Chili! Not for the weak!

Now begin with...
 2 ounces beef suet (may substitute vegetable oil)

suet

3 pounds lean beef, preferably stewing meat

stewing beef

3 to 6 ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tablespoons chili powder or ground chile)

ancho

These are hard to find in Finland, but you can use these red pepper below. I think even those are "killer HEAT body -melter" chilis!

red chilis

1 teaspoon oregano

oeregano

1tablespoon crushed cumin seed

cummun seeds

1 tablespoon salt 1 tablespoon cayenne pepper

cayenne pepper

1 tablespoon Tabasco sauce

tabasco


obs!/Huom.!:Hello Finns! This is a NORMAL size bottle! Not the baby "souvenir" bottles that we have in Finland!
2 to 4 minced garlic cloves, to taste

garlic

2 to 4 extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired

red and green chili peppers


4 large yellow onions!

onions

2 tablespoons masa harina or cornmeal
maize flour

Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for lower cholesterol, less grease.)

completed meal
Place meat in large pot with ancho chile pepper pods and as much pepper liquid as needed to keep meat from burning (about 2 inches of water above the meat).
Bring to boil, then simmer for 30 minutes. Add remaining ingredients except masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease.

texas chili



Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods that have been stemmed and seeded but not chopped. Add masa harina to thicken liquid. Simmer another 30 minutes until meat is tender. Makes 6 to 8 servings. 

texas red chili

texas special

truly texas chili mix


Now there are several things you can serve with Texas chili, but YOU MUST HAVE EXTRA STRONG CHEDDAR CHEESE.No other cheese will do and not even mild cheddar.If you can get it, get the best (that is my opinion: EXTRA STRONG ENGLISH CHEDDAR!)You should grate the EXTRA STRONG cheddar all over each person's bowl of chili until you can no longer see the chili itself and there is about a mountain of cheese on top Also:Grate some onion to sprinkle on top of the chili too.
More of everything is better isn't it Then to compliment this dish you can have:
Texas Homemade cornbread, drenched in butter of course! Or flour or corn tortillas, that are kept warm in the oven in aluminum for example.. Then of course you drench these too with butter!
Always have extra MONSTER SIZE green jalepenos! If you can get them whole, and in a can from Texas or Mexico, those are the best. They are famed for giving your stomach 3rd degree burns.. There was a test done to prove this! But for us Texans, it has no effect on us since our mothers give us the jalepenos juice in our baby bottles as soon as we are born...
Then the final touch .... A few tablespoons of Smetana/Sour Cream on the top of the cheddar!
And there you have a very very low fat meal and you will lose weight with every bite!
Bon apetit!

de Plicque's Old Fashioned Slow Oven-Baked Christmas Rice Pudding (But good anytime of the year!)

ricepudding

COOK TIME 2 Hrs 30 Min

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! I like it best because it is oven-baked and not made on the stove top.
de Plicque

Metric Measurement

  • 2 eggs, beaten
  • 950 ml milk
  • 100 g white sugar
  • 100 g uncooked white rice
  • 15 g butter
  • 5 ml vanilla extract
  • 80 g raisins (optional)
  • 0.4 g ground nutmeg

US Measure:

  • 2 eggs, beaten
  • 4 cups milk
  • 1/2 cup white sugar
  • 1/2 cup uncooked white rice
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/8 teaspoon ground nutmeg

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C).
    Grease a 2 quart baking dish.
  2. Beat together the eggs and milk.Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  3. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Come spend the holidays with me at home in Finland!

christmas scene

Encore une recette inoubliable la Cuisine de Plicque en Finlande! Grilled Cheese Melba! (à la française bien sûr!)

cheese melba

Amazing what a little Polish horseradish,
Sweet thinly gourmet sliced pickles,
Krafts' natural or your own homemade Mayonnaise,
Butter
English Strong Cheddar cheese can do!
Italian thinly sliced smoked Procuitto... (or similar smoked thinly sliced ham if you cannot find the real thing!)

Simply spread the mayo on two pieces of white bread (yes! In this case it is good!)
Then layer one side of the bread with good strong horseradish. I prefer Polish Horseradish.
Put the sweet pickles on, as to cover the horseradish.
Then the one slice of italian smoked brochusta
Then a slice of Strong English Cheddar Cheese to over the side of the bread.
Put the other slice of bread on top.

Melt gently some creamy butter in a a skillet.
Place the "sandwiches" into the skillet and brown them on both side until they are "toasted" and you can see that the cheese is oozing out on the sides.

Garnish with fresh green salad.
Drizzle some homemade cranberry jam on top and voilà!

Then it is ready and wow!
It simply melts in your mouth.

Your lips are smackin' and your mouth is watering for this simple, quick but oh so delicious treat.

Serve with:
a good demi-sweet du vin blanc
Or a freshly squeezed fruit 100% smoothie (healthy!)
Effervesant Spring Water

Or like with me because of my 100th birthday, Champagne!

Bon apetite!

More more of my recipes and others go to:
www.deplicque.net

click on: "recipes" on the left side of the main page and you are in heaven. Well almost!

The Faroe Island and Icelandic Cuisine! Mjólkursoðinn lundi - Puffin in milk sauce!

Mjólkursoðinn lundi - Puffin in milk saucepuffins

Yes! These cute birds are eaten as well! I know I know! But I would rather eat them than them eat me!

This recipe resembles the recipe for rock ptarmigan, in that the birds are cooked in milk.

  • 4 ea. puffins50 g smoked bacon
  • 50 g butter 300 ml milk
  • 300 ml water to taste salt

Puffins should be skinned or carefully plucked and singed. Remove the innards and discard.

You can use the breasts alone, or cook the whole birds.

Wash well in cold water and rub with salt, inside and out.

If you are using whole birds, truss them. Draw strips of bacon through the breasts. Brown the birds on all sides, and stuff the birds tightly into a cooking pot.

Heat the milk and water and pour over the puffins.

Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasionally.

Remove from the cooking liquid and keep warm while you prepare the sauce.

  • The sauce:
    30 g butter
  • 4 tblsp flour
  • 400-500 ml

cooking liquid to taste

  • salt and pepper as needed
  • caramel/sauce colouring to taste
  • red currant jelly (optional) to taste
    whipped cream

Melt the butter and stir the flour into it like you were making white sauce.

Strain the cooking liquid and gradually add to the butter/flour mixture.

Add colouring and spices to taste, and redcurrant jelly/cream, if using.

Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas and brussels sprouts.

Find more delicious and exotic recipes at:

www.deplicque.net

de Plicque's scrumptuous Gourmet Fresh Summer Strawberries with Italian Mature Aged Balsamic Vinegar!

The French/American lover of French Cuisine says:

"This is a unique, gourmet way to serve this fantastic summer fruit!

The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor.

Great served with a simple pound cake (en français: "Pain de gênes" (to die for...well almost!), over creamy vanilla bean ice cream, or simply by themselves."

pound cake

strawberries

Ingredients:

  • 450 g fresh strawberries, hulled and large berries cut in half
  • 30 ml balsamic vinegar
  • 50 g white sugar
  • 0.5 g freshly ground black pepper, or to taste


Directions

1. Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

strawberries

Aretha's "Respect getting" Soul Chicken Recipe!

The one and only
Undisputed Queen of Soul!
Sister Aretha's
"R-e-s-p-e-c-t getting"
Soul Chicken Recipe!!!

www.go.to/arethafranklin

Aretha on cover of Time magazine

Front cover of TIME Magazine

www.sodamnhappy.com/

cover: So Damn Happy

Her latest cd.
She has over 50-60 lps and cds...

Alright! Here we go!

  • One whole cut-up chicken
    (or use as many as you need as this recipe can be changed to fit your needs.)
    I personally prefer to only use chicken breasts.

Gospel Greats

  • 2 large cans of tomato sauce. You can use any kind.
  • 1/2 cup of butter

LP: Young Gifted and Black

  • Rosemary to season
  • Lawry's Original Brand Seasoning Salt or other spicy seasoning salt
    (But for us Europeans, this can't be found. So I suggest mixing, garlic powder, some chili powder, salt, pepper, other spicy spices together and then coating the chicken with this. It won't be as soulful as Lawry's Original, but still pretty tasty! If you have friends that live in England or the States, you should get them to send you some of this special seasoning salt. Then all of your food will be soul food!)

Aretha Franklin - Amazing Grace

Directions:

Season the chicken well with Lawry's or your own special soul seasoning .

Melt the butter in a large deep pot

Then put in the seasoned cut up chicken pieces and turn them, browning well on both sides.

Pour in the tomato sauce over the browned chicken.

Then add the rosemary.

Cover and let simmer for about 25 minutes until the meat falls off the bones.

LP - Aretha in Paris

Serve with rice (pouring the sauce from the chicken over it)

And you need some piping hot green jalepenos "on the side" of course...

Start the meal with a fine soul food salad
Some hot corn bread drenched in butter
and you are in soul food heaven!

LP - Aretha, One Lord One Faith One Baptism

But if you are too lazy to attempt soul food cooking, ring me up and come on over! I love cooking for others!

For more yummy recipes, go to:
www.deplicque.net
click on "links" on the left side of the main page and there you see: "recipes"

"TO DIE FOR" Cheesecake,
à la Christian-Charles
or: "Lo-Bolek": or "Risto-Kalle"
or: "Crille" or: whatever his name is!

cheesecake

Recipe

  • 400g plain sweet biscuits (cookies, finely crushed)
    You can use any plain kind of cookie. My grandma, Myrtille used graham crackers but they are hard to find in Finland. And for me, they really make the best crust for this particular recipe.
  • 300g butter
  • 500 ml evaporated (condensed sweetened) milk, chilled
    This is hard to find in some countries in Scandinavia for example. But if you cannot find it, it is easy to make with powdered milk for example. You can get a quick and simple recipe for evaporated, condensed sweetened milk, on the net! In many countries you can buy it in cans already prepared. It is also yummy poured on ice cream and often comes in a variety of flavors.
  • 200g sugar
  • 1 tablespoon of cinnamon
  • 2 lemons rinds & juice
    (grate the lemon rinds). Makes the cheesecake really fresh tasting!)
  • 4 teaspoons gelatin
  • 2/4 cup of boiling water
  • 400g Philadelphia brand cream cheese

Melt the butter and add to the crushed cookie crumbs.
Be sure to crush them finely.

Add cinnamon.

Press crushed cookie crumb mixture in the base and up the sides of a greased 22cm baking pan.

Refrigerate the cookie "crust", while preparing the creamcheese filling.

Cream together: sugar, cream cheese, lemon juice and rind until light and fluffy.

In a separate bowl, whip the evaporated (condensed sweetened) milk until it forms soft peaks.

Dissolve the gelatine in boiling water, allow it to cool slightly, then beat into the cream cheese mixture until well combined.

raspberry cheesecake

Pour the cream cheese filling into cookie "crust" base and refrigerate until set... (approximately 3 hours).

Garnish with slices of mango, strawberries, any kind of berry, or chocolate curls. A large tablespoon of whipped cream on the top and you really might die after eating it, but a sweet way to go!

Divine!

more cheesecake

Serves: 12 or 24 if they take small pieces, but ok, I never do!

Quick recipe for Condensed sweetened milk

Here is a quick recipe for Condensed sweetened milk if you cannot buy it in your country in cans:

Sweetened Condensed Milk

Servings:4

INGREDIENTS:

  • 3/4 cup boiling water
  • 6 tablespoons butter
  • 400g white sugar
  • 500g nonfat powdered milk

DIRECTIONS:

Combine water, butter, sugar and milk powder in a blender and blend until thickened, 2 minutes. Store in refrigerator.

This is good also on any cakes pies, fresh fruit, etc.
But beware! This is a calorie-loaded dream dessert

Recipe for: Cloudberry Cream

cloudberry cream

A member of the rose family, cloudberry bushes produce delicious orange berries that are highly prized in Scandinavia. Smaller than blackberries and raspberries, cloudberries are picked at the end of July and the beginning of August.

In a good year, Finns alone, buy and sell about a 1,000 tons of them. The cloudberry is almost exclusively sold fresh or made into jam, but it's also used in liqueurs and as a filling in sweets and chocolates. Rich in vitamin C, it contains benzoic acid which enhances its keeping qualities. In the 18th and early 19th centuries, people ate cloudberries to combat gout and scurvy.

Makes: 6 servings
Preparation time: 15 minutes

Needed:

1 pint of whipping cream
Sweetened cloudberries

Lightly whip the cream. Fold in the berries, which should be a little too sweet.
Add additional sugar, if necessary.
Serve in individual bowls.
Top with fresh or sugared cloudberries
and serve with almond cookies or rosettes.

Out of this world! And YOU KNOW I KNOW! (Smile!)

For Your Information series:
Angel House International Missions Ministries Association
Karleby Finland 2006

www.deplicque.net

 

Killer Guacamole

3 avocados (very ripe)
1/2 med sized onion, diced finely
2 finely chopped tomatoes
2 Tablespoons of salsa
garlic salt/ or I prefer freshly chopped garlic
white pepper to taste
cilantro 2 Tablespoons fresh or 1 teaspoon dried
1 freshly squeeze lime, but lemon will do. (lime I think is better though!)
A dash of Tabasco sauce would not hurt it either!

Mix avocados and stir in remaining ingredients.
Refrigerate for about an hour, then serve!

This is a great dip. You can serve it with spicy mexican crunchy tortilla chip or with soft flour and corn tortillas... It is also delicious simply as a snack on fresh dark bread. It is a great appetizer before your full course mexican meal of tacos, burritos, enchiladas, etc.!

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Oaxacan Chicken Mole Recipe

Whoever thought that chicken and chocolate would taste good together!
Well those ancient tribes of mexicans did and it is true! Lip-smackin' DELICIOUS!

Oaxacan Chicken Mole

Simple recipe:
Oaxacan Chicken Mole Recipe

6 boneless skinless chicken breast halves
6 1/2 teaspoons chili powder, divided
4 tablespoons olive oil
2 teaspoon ground cumin
1 1/2teaspoon ground cinnamon
3 cans stewed tomatoes, with juices
2 ounces of unsweetened chocolate

  1. Using 6 tsps of the chili powder, season the breasts, along with salt and pepper to taste.
  2. In a heavy skillet that comfortably holds both breasts, heat the oil over medium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
  3. Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
  4. Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
  5. Taste sauce; add salt and pepper if desired.

Serve with wild rice and butter corn and flour tortillas!
Out of this world!

Bon apétit!
Christian-Charles

grinder boy

 

More complicated Basic Mole Paste
But most definitely worth the effort!

In many countries you can buy Mole paste already made.
But for us here in Finland, it is very unlikely!

Ingredients 10 dried ancho chiles
6 dried pasilla negro (or negro) chiles
4 dried guajillo or mulato chiles
6 T black raisins
1/2 cup almonds
6 T raw sesame seeds
1/4 cup raw pumpkin seeds
1 slice French bread
1 corn tortilla
One 3-inch piece of Mexican Canela (soft-bark cinnamon)
OR 1 1/2 t ground cinnamon
6 whole cloves
1 t black peppercorns
1 1/2 t dried oregano
1 round of Ibarra Mexican Chocolate (3.1 oz.)

Add this to the above paste to make the sauce!
Ingredients 3 large tomatoes
1/2 onion
4 cloves garlic
2 t olive oil
2 cups (1/2 recipe) Mole Paste #1
1 to 2 cups chicken broth for thinning

Oaxacan Chicken Mole

Instructions:

Place tomatoes in a small pan and roast in a preheated 375 (175c.) degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 (175 c.) degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Attention! / Obs! Huom.! :
Add the puree to the Mole paste along with
1 cup of chicken broth.
Bring to a simmer in a cooking pot.
If the Mole seems too thick, add more broth in small amounts until it is the consistency of heavy cream.

Makes about 6 cups.

http://www.fiery-foods.com/dave/moles.asp#Oaxacan Black Mole

 

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Pain Perdu= (French name)= French Toast
A delight for brunch or afternoon delight!

INGREDIENTS:

  • 2 eggs
  • 1/4 cup milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • dash nutmeg
  • 8 slices French bread, sliced on diagonal

PREPARATION:

In a shallow bowl, whisk eggs until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.

heat oven to 200°.

Heat butter in heavy skillet over medium-low heat.

Place coated bread slices in hot skillet.

Cook, turning, until both sides are nicely browned, about 2 minutes each side.

Transfer to a warm plate and keep warm in oven.

Repeat with remaining bread and egg mixture.

To serve, sprinkle with cinnamon sugar and powdered sugar, if desired.

Serve with maple syrup.

 

Pain Perdu

Pour: 4 personnes

Durée: 25 minutes

Il vous faut

  • 1/2 litre de lait
  • 2 œufs 50 g de sucre
  • 2 cuil. à soupe de sucre vanillé
  • cannelle (facultatif)
  • 100 g de beurre
  • 8 tranches de pain de mie ou de pain rassie

Points Essentiels

Fouetter les œufs avec le lait et le sucre vanillé.
Tremper les tranches de pain.
Les égoutter légèrement et les cuire à la poêle dans le beurre bien chaud sur les deux faces.
Lorsqu'elles sont bien dorées, les retirer et les saupoudrer de sucre et cannelle.
Servir avec le Maple sirop.

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Risto-Kalle's (Christian-Charles')
grandmother's (Myrtille de Plicque's)
"Neiman-Marcus Class" Waffles

1 1/2 cups of All purpose flour
1 Egg
1 cup of milk
1/2 tsp. baking soda
1 teaspoon of Brandy or of Imitation Brandy liquid flavoring
1/4 tsp. ginger
1/2 cup plus 1 tablespoon granulated sugar
1/2 tsp. salt
1/2 cup of half & half
1/4 cup of buttermilk
2 tablespoons of softened butter
2 tablespoons of shortening
1/4 tsp vanilla

Mix the dry ingredients separately and then mix the wet ingredients.
Then add the dry mix to the wet.
Mix until smooth.
Chill overnight in the refrigerator.
Take out mixture about a half hour before making your waffles.

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Ginger's African Peanut Butter Oven Baked Chicken Recipe (Ghana)

A friend of mine from Ghana, who has lived in Italy for many decades, made this for me during a tour of Italy and I just fell in love with it. To some, the sound of putting peanut butter in chicken sounds awful maybe. But believe me, people from Africa know how to use peanut butter for much more than making sandwiches. It works beautifully with this traditional Ghanan dish. Try it. I think you will agree.
Christian-Charles de Plicque

  • 1000 g chicken (I prefer boneless chicken breast). But any part of the chicken works
  • 6 tablespoons of extra virgin Olive Oil
  • 2 large thinly sliced onions
  • 6 large cloves of garlic
  • 3/4 to one cup ( 500 g) of Peanut Butter (Nötpasta or: Maapahkina levite)
  • 1 tablespoon of crushed Coriander seeds or powder
  • 2 tablespoons of red hot chili pepper flakes
  • Salt to taste. I like sea salt the best for flavor!
  • 2 tablespoons of black pepper. Whole black peppers are nicer to the eye I think!
  • 300 g Canned tomato sauce or crushed tomatoes
  • 2 tablespoons of Red Balsamic Vinegar
  • 3/4 cups (3-400 g) raisins (russin)/rusinoita)

Directions:

Hint: Because of the time for preparation for this dish (about 20-30 minutes), you could prepare the sauce, the night before, and just refrigerate it for the next day. Then simply pour over the chicken and bake before your dinner time.

Arrange the chicken, breasts, thighs or drumsticks in a deep baking pan.

Pre-heat the oven to 375 degrees (around 175-190 c)

In a deep casserole pan or deep skillet, on top of the stove, add the olive oil, the onions, and chopped garlic. Cook them gently, stirring often.

Once this mixture has cooked down and the onions are soft and yellow, add the peanut butter, the ground coriander, read pepper flakes to the mixture. Mix well and let cook a bit longer, around 10 minutes should do.

Then pour the mixture over the chicken, that is in a deep baking pan.

Place it, covered (I prefer), but uncovered is alright, just watch it closely to make sure that it does not quickly dry out while baking. You can add a bit of cream or milk if it seems too dry while cooking.

Bake for 40-50 minutes.

Afterwards, it is best to keep the chicken in it's baking dish and place on the table before serving, keeping it covered so it stays warm.

Serve the chicken and sauce, with Wild Rice (Uncle Bens for example)

Top this with a heaping tablespoon or two of Sour Cream (Smetana)

Serve with a fresh salad
Enjoy!

I have even seen some of my most "sophisticated" guests, actually smacking' their lips and licking their fingers once they begin to eat this. They always ask for more!

This recipe can also be frozen. It seems to even taste better after freezing, as the sauce marinates all the more with the chicken.

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Risto-Kalle's
Deep Dish Heavenly Creamy Cheesecake

  • 2 pkgs of 300 g (each) Philadelphia Cream Cheese
  • (at room Temperature)
  • 6 eggs
  • 4 dl sliced almonds
  • 2 small pkgs of Sour Cream (not creme fraiche but thick sour cream)
  • 300 g of whipped cream
  • 2 tablespoons of vanilla extract
  • 5 dl sugar (or sweeten to your own taste)
  • You can also use liquid or powdered sugar substitute that works well with high temperature baking)

For the yummy Graham Cracker crust:
Instructions:

Combine 800 g graham cracker crumbs (it varies according to your deep dish casserole)
and 300 g of butter at room temperature;
then add 300 g of crushed pecans;
add 100 g sugar

Mix well and press the crust mixture into a deep casserole baking dish.
Bake the crust at 115 c for about 10 minutes.
Cool and place to the side.

While the crust is baking you can prepare the cheesecake mixture:
 After the crust is out of the oven, raise the oven heat to: 175c.

Place all ingredients in a blender and blend for 15 minutes.
You can also use your mixing box and electric mixer if it is easier.

Pour mixture into a deep dish baking pan. (A casserole dish is often best)
Place it in a pan filled with hot water
If the water evaporates during cooking, just replace with more hot water.

Bake for about 45 minutes.
 Turn off the oven and leave cheesecake in the oven for about 30 minutes longer.
(I leave the oven door a bit open)

After you have refrigerated the cheesecake (about an hour)
Whip 1/2 liter of whipping cream , adding sugar and vanilla to taste.

Then "frost" the cheesecake with the whipped cream.
Decorate with whole and sliced Strawberries
Sprinkle baker's Confectioner's sugar on the strawberries... to give it that "professional look".

Yields about 12 large servings.

Treat yourself like the royalty that you are and
Serve this delight on your family's finest porcelain! Let's face it, you are worth it!
 But of course if you are like me here in Finland, my plastic plates do just as well!

An added touche Français... before serving:
 sprinkle some sliced almonds and a place a sprig of fresh mint on the side.

Good with a cup of freshly brewed coffee!

Bon apetit!

Risto-Kalle (Christian-Charles)

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Christmas Coffee Recipes

coffe beansTECHNO MUDSLIDE

Place a shot of chocolate sauce in the bottom of a latte glass or mug.
Fill with warm frothed milk.
Slowly pour a shot of espresso on the frothed milk taking care not to disturb the chocolate sauce in the bottom.
Complete like a cappuccino with more forth and some chocolate sprinkles.

EUROPEAN

1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
Beat the egg white until it forms soft peaks, Gently add vanilla, and continue to beat until stiff peaks are formed.
Place into 2 coffee mugs, Pour coffee over egg white, Top with cream.

MEDITERRANEAN

8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 tsp aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists
Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan, Heat to 125 c. over medium heat.
Strain into mugs, top with whipped cream and twists.

CAFÉ FRANCAIS - Serves Four

1 cup well chilled heavy cream
1/4 cup sugar
1 tsp vanilla extract
3 cups hot coffee freshly brewed (French roast preferred)
Beat the cream until fluffy. Gradually add sugar, continuing to beat until stiff.
Divide mixture among 4 coffee cups.
Stir vanilla extract into the hot coffee. Fill all four coffee cups with the coffee mixture.
Do not stir.

You will like them all and a nice way to spice up the Holiday season, for for that matter, year round!

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Myrtille de Plicque's (my grandmothers'):
1930's Upgraded! Christmas Gingerbread

  • 5 C. Flour
  • 1 t. Baking Soda
  • 1 t. Salt
  • 2 t. Ginger (crystallized if possible)
  • 1 t. Nutmeg
  • 1 t. Cloves
  • 1 t. Allspice
  • 500 grams Solid White Shortening
  • 300 grams Sugar
  • 250 grams Unsweetened Applesauce
  • 300 grams Molasses or Dark Syrup
  • 300 grams Brown Sugar
  • 300 grams of soft Butter
  • 4 Eggs - beaten
  • 1 t. vanilla
  • Some freshly grated Lemon zest (peeling from the lemon)
  • 300 grams whole milk

Preheat oven to 300° F.

Sift together flour, all spices, brown sugar and crystallized ginger.
Place milk in a saucepan and heat slightly, add baking soda and stir.

Blend together applesauce with syrup, and oil.
Heat slightly in the microwave until well blended.

Add to milk mixture.

Beat eggs together. Add egg mix to applesauce mix and stir together. Then add to flour mix.

Pour into greased or sprayed pan.

Bake for 50 - 60 minutes.
Be sure to test middle of pan for doneness.

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Bread Pudding

My family loved bread pudding when I was a child, and this recipe is one that I have fine tuned now-a-days to my own taste. It's great for a french continental breakfast (without the whipped cream etc...)... or for a fabulous dessert and is delicious with milk poured on top with your french continental breakfast!

INGREDIENTS:

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 300 grams raisins (optional)
  • 4 eggs, beaten
  • 600-700 grams or so of light cream or whole milk
  • 400 grams white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (if you can get fresh vanilla beans, then this is the piéce de résistance!)
  • 1 teaspoon nutmeg
  • Brown sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
  5. Whip fresh whipping cream (at sugar to taste)
  6. Plop heading tablespoons of whipped cream on each individual serving..

Then Sprinkle extra cinnamon and brown sugar on top before serving.

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Very Traditional de Plicque Family'
Christmas Holiday Eggnog!
Une Boisson de Noel: Les Oeufs a la creme fraiche, sucré et glacée
Äggtoddy (på svenska)
Munatoti (suomeksi)

Ingredients. For: 8 servings (This recipe can be doubled for more guests)

Fresh Eggs (separated into yolks/whites) 6

Sugar (divided into 2 equal parts) 250g (x2)

You can use "White Rum" or "whiskey" flavoring that does not contain any alcohol) 6 tablespoons Obs!/Huom.!: Found at any regular local grocery store: Prisma / Anttila / KKK Market / City Market...

Heavy/Whipping Cream 1/2 liter
Ground Nutmeg (also before serving, sprinkle a bit more in each cup!)

Eggnog Recipe Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness. You need a good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.

  1. Separate eggs into yolks and whites in separate bowls.Put the whites into the mixer bowl and the yolks into another bowl.
  2. Beat egg-yokes with 250 g of sugar, set aside. (You can use less sugar if you like)
  3. Then: Beat egg-whites until stiff, then immediately mix in the other 250 g of sugar.
  4. Pour the beaten egg yokes and sugar into the beatened egg whites and mix (with whisk preferably) together slowly.
  5. Stir in the 6 tablespoons of white rum or whiskey flavoring )
  6. Then: Whip in another bowl with electric blender at fast speed, the 1/2 liter of cream. You can use a bit more if you like...
  7. Afterwards, fold in all ingredients together and place in a sealed container in the refrigerator.

After about 2 hours in the fridge, mix briefly with a whisk immediately before serving:

Then Serve, very chilled, (and if possible in frozen cups), by ladling the eggnog into cups and sprinkle nutmeg and a few sliced almonds, with a sprig of fresh mint on the top!

This concoction is naturally totally creamy, definitely fattening (but who cares?! IT'S CHRISTMAS!)

This is an oh so yummy/nam-nam/nami-nami drink for the holidays!
The de Plicque family (Bordeaux), has had it it our traditional feasts for almost a century now...

This drink is equally enjoyable on New Years Eve to welcome in the New Year!

Joyeuse Noël et Bonne Année â tous!
Glad Jul och Gott Nytt År!
Merry Christmas and Happy New Year To You All!!
Hyvää Joulua ja Hyvää Uutta Vuotta kaikille!

Christian-Charles de Plicque
Karleby Finland 2005

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Happy Holidays to all my friends around the world!

Have you ever wondered what Christmas time is like in Finland and what we eat in the Arctic? Well maybe not! (Smile!) But anyway, here are two sites that will fill you in on how to make delicious traditional Finnish Christmas food!

Christmas food on table

http://www.finnguide.fi/finnishrecipes/cat.asp?c=1

FINNISH CHRISTMAS RECIPES

Apple Bread(Omenalimppu) yummy, especially when it comes fresh from the oven!)

Baltic Herring Roll (Silakkarullat)

Baltic Herring with Garlic (Valkosipulisilakat) (one of my favorites!)

Baltic Herring with Mustard (Sinappisilakat) ANOTHER one of my favorites!

Beetroot Casserole (Punajuurilaatikko) (tasty!)

Beetroot Pate (Punajuuripatee)

Black Current Glogg (Mustaherukkaglögi)

Cabbage Salad (Kaalisalaatti)

Caramel-Almond Candies (Nekut)

Carrot Casserole (Porkkanalaatikko)Yeah!

Christmas Bread (Joululimppu) Yeah again!

Christmas Bread with Lingonberries (Puolukkainen joululeipä) Oh man! Am I flippin' out just reading about this stuff or what?!

Christmas Cake (Jouluinen täytekakku)

Christmas Mustard (Joulusinappi)

Christmas Prune Tarts (Luumutortut) MY ABSOLUTE FINNISH CHRISTMAS FOOD FAVORITE OF ALL TIME!

Christmas Rice Porridge (Joulupuuro) This ain't bad either!

Christmassy Marmalade Candies (Jouluiset marmeladit)

Cinnamon Slices (Kaneliviipaleet)

 

http://www.recipezaar.com/r/245/259

Finnish Christmas Recipes

Rice Porridge With Raisin Sauce by DIryshe

Finnish Prune Tarts by LiisaN

One of my favorite Christmas treats, and very popular with the Finnish community with coffee. I know, you're thinking prunes.. ewww... but they are very good. (the bake time does not include the overnight dough chill time).

Marinated Beet Salad

A delicious salad for any occasion. If you are lucky enough to live where you can get fresh lettuce in december this would be fantastic on a Christmas table. Don't be squeamish about onions and raisins, they go really well together.

Christmas Dried Fruit Cake

Finnish Coffee Bread (breadmaker recipe)

Finnish Pepper Cookies - Piparkakut

Finnish Beet Salad

This salad is made in Finland in two ways: either with herring (rosolli) or without (punajuurisalaatti). It's my favorite beet salad, and although I've never made it including the herring I'm sure it would be tasty that way, too!

Perunasoselaatikko

Mashed Potato Casserole (Perunasoselaatikko)

This casserole is a traditional Christmas food, eaten with ham, boiled peas, boiled dried plums and pickled beets. Names in parentheses are used in Finland.

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Risto-Kalles' "borrowed":
A "tablespoon of this and a tablespoon of that"
authentic french improvised....
Egyptian Red Lentil Soup!

Cleopatra would have loved this!

3 tablespoons of Ghee (Clarified Butter)
3 tablespoons of pure virgin olive oil.
Then add 4-5 large cloves of fresh garlic
Then one large yellow onion.
4 large bay leaves (Crushed as finely as possible with stems removed)
12 or more peppercorns (according to your own tastes),
1 tablespoon of turmuric
fresh ginger or one tablespoon of powered ginger
1 tablespoon of cinammon
4 large tablespoons of tomato paste (or one small can of it)
vegetable stock or: 2 of those vegetable flavored boullion concentrated cubes.
a large pinch of the very expensive but on so good saffron
a good amount of freshly chopped parsley,
one tablespoon of cumin, ground or seeds (I prefer the seeds),
one tablespoon of ground celery powder (but I prefer 2 chopped stalks of fresh celery if possible),
a tablespoon of red chile flakes
5 dl of red lentils,
salt to taste with natural sea salt, (But be careful, as there are so many spices already)
and you are on your way!

Preparation:

Melt 3 tablespoons of Ghee (Clarified Butter)
3 tablespoons of Pure Virgin Olive Oil
Then put in your yellow onion
After the onion is soft and golden, add your fresh garlic (put as much as you like!)
Then add your crushed Bay leaves
(Be sure and crush them as fine as you can and take the stems of the leaves off before.)
Your Peppercorns and cook for about 5 minutes.

Then add about a liter or more of water (you can adjust if you think it needs more or less, as it cooks.. It you like a thick soup, then less water, but for most, probably a bit more.

Then your red(orange) lentils
Add all the other spices

simmer under a low heat until the lentils are tender. A quick taste test will let you know.

Serve this delicious concoction with nicely fresh oven-roasted croutons
And la piéce de resistance...
a large heaping tablespoon of Creme frâiche on the top!

Voilà!!

This is indeed a meal in itself if served with a continental salad on the side, accompanied by garlic/buttered oven toasted french bread.

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Recette de la Soupe à la Tomate (Tomato Soppa /Soup Recipe)
de Christian-Charles

  • 1 quart tomatoes, raw or canned. 1 burk eller 8 stora färskar tomater
  • 2 teaspoons sugar: 2 tsk socker
  • 1 pint water: 10 dl vatten
  • 1 teaspoon salt: 1 tsk salt
  • 12 peppercorns: 12 pekkarkorn (Svartpeppar)
  • 1/8 teaspoon soda: 1/8 tsk matsoda
  • Bit of bay leaf: 3 lagerblad
  • 2 tablespoons butter. 2 matsked smör
  • 10 cloves: 10 kryddnejlikar
  • 3 tablespoons flour: 3 matsked mjöl
  • 1 onion: 1 lök
  • 4-5 tablespoons of Tabasco: 4-5 matsked tabasco

Preparering/instructions

To prepare this Tomato Soup Recipe, first cook tomatoes, water, seasonings, and sugar twenty minutes; strain,
först koka upp: tomater, vatten, soker, kryddar... ca: 20 minuter sen filrera allt. (använd ett såll)

and add salt and soda.
lägga till salt och matsoda.

add 3 teaspoons of Lemonsalt flavoring
lägga till 3 tsk citronsalt

Brown butter and flour cooked together;
smält smör och mjöl tillsammans.

strain through a strainer.
filtrera allt i ett såll.

Före severing /Before serving:

Top with a whopping tablespoon of Sour Cream and garnish with garlic and butter flavored croutons and parsley!
lägga till en jättestor matsked Smetana eller gräddfil. Sen lägga till vitlök/smör smaksatt brödtärningar och färska persil!

Serve with oven warm french garlic/butter french bread
Severa med ugn varmt viklök/smör smaksatt franska bröd

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Honey Mustard Salad Dressing

INGREDIENTS:

3 tablespoons cider vinegar
3 tablespoons honey
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon onion, finely minced
1 1/2 tablespoons fresh minced parsley
1 pinch salt
3/4 cup vegetable oil

PREPARATION:
Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil.

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Saffron Rice Pilaf - This is really yummy!

The beautiful deep orange "threads" are the handpicked stamens of saffron crocus flowers. Saffron is the most expensive spice but you need not use more than a pinch to add flavor and color to your cooking. The flavor is subtle, somewhat floral and earthy. Use it to enhance fish, rice or tomato dishes. The gem-quality color makes an attractive broth or festive grains. The following recipe for rice pilaf is a stunning addition to the dinner table thanks to the yellow rice dotted with bits of carrot orange and pea green. It is a terrific accompaniment to just about any grilled meat or fish.

Saffron Rice Pilaf

  • 1 teaspoon butter
  • 2 teaspoons olive oil
  • 3/4 cup minced onion
  • 1/2 cup diced carrots
  • 1 cup long grain rice
  • 2 cups hot chicken stock
  • 1 good pinch saffron threads
  • 1 bay leaf
  • 1/4 cup petite peas, thawed if frozen
  • Chopped parsley, for garnish, if desired

In a 2-quart saucepan over medium-high heat, melt the butter with the olive oil. Add the onion and carrots; cook, stirring occasionally, about 5 minutes or until the onions are translucent. Stir in the rice; cook and stir for another five minutes. Now pour in the hot chicken stock and add the saffron. Bring to a boil and reduce the heat enough to maintain a bare simmer. Drop in the bay leaf and add the peas. Cover with a tight-fitting lid and cook for 20 minutes without lifting the lid.

After 20 minutes check to make sure all the liquid has been absorbed. If it has not, continue cooking for about 5 more minutes. When all the liquid is absorbed, remove from heat and allow to sit, with the lid still on, for another 5 minutes. Fluff rice pilaf with a fork and transfer to a warmed serving dish. Sprinkle with chopped parsley, if using, and serve right away.

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Christian-Charles' Almond Apricot Cream Stuffed Français Croissants (ô là là!!)

1 Timothée 6:8 Tant que nous avons nourriture et vêtement, estimons-nous contents.

Ingredients:

  • 12 "Danerolles" Brand Ready-to-buy Croissants They come 6 to a package.
    (They are found in the refrigerated dairy section of the store)

If you have the time, you can make your own croissant dough like I do. They are much tastier (I think!)

  • 2 Eggs
  • 200 ml (about a cup) of Apricot Preserves (Jam)
  • 1 teaspoon of Almond flavoring
  • 1 teaspoon of vanilla flavoring (pure vanilla if possible)
  • 1 teaspoon of cinnamon
  • 200ml (about a cup) of slivered (thinly sliced) almonds
  • 6 tablespoons of orange juice
  • 1 container of soft Philadelphia Brand Cream Cheese

Whip (only a minute or so), into a creamy paste (not lumpy but smooth).
I find that my wire whisk or a handheld electric blender works well.

Combine jam and orange juice and blend well.
Then add to this the other ingredients above.

Place carefully, a tablespoon of jam mixture inside the croissants
...and then roll them carefully into croissant form.
Spoon the remaining mixture over the croissants.

Cover well and refrigerate them in an airtight tupperware container overnight.

One hour before you are ready to serve them, take them out of the refrigerator and...
Place them on a non-stick teflon or a baking pan lined with baking paper. You can use pure butter to cover the bottom the pan with if you are a serious gourmet!

This recipe is all about flavor and don't even think calories or your head will explode!
(If you are a diabetic like me, maybe you can have one half of one of these croissants...maybe...)

I never cook such things for myself, but I love cooking for my friends who are precious to me. It is my way to bless them with something yummy for the tummy! Ok! Back to the recipe!

Preheat your oven to 200 c. Place croissants, uncovered, in the oven for about 15-20 minutes or so...

Keep a close watch on them so they don't burn!!
After removing them from the oven, wait about 10 minutes for the croissants to cool down.

Serve sprinkled lavishly with more slivered almonds and with confectioners' (powdered) sugar on the top. Thin slices of fresh cantaloupe, watermelon, grapes, strawberries, etc. go well with this also. Complete this petit déjeuner (breakfast) or early evening delight with a freshly brewed cup of Cappuccino or une tasse de café français. Champagne is nice with this too.

P.S.: You can use whatever jam base you like. Experiment!

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Risto-Kalle's (Christian-Charles') Teletubbies rip-off
Oh so fabulously creamy dessert!

Teletubbies dessertEasy as pie to make! Believe me!

The bottom layer:

  • 1 package of soft cream cheese (250 g)
  • then you need:
    2 packages of Vanilla flavored whipping cream. If you can't find it, then whip a 1/2 liter of regular whipping cream and add about 3 tablespoons of vanilla liquid extract to it.
  • Then you need:
    3 tablespoons of vanilla sugar.

For the top layer:

  • I know you won't believe this either! But Baby Food fruit!
     Yes! 4 small bottles of any kind of Baby food fruit that you like!
  • Then:
     top with freshly whipped cream ( with sugar to taste added) You can put a fresh strawberry for example on top... with slivers of almonds.

Preparation:

First whip the vanilla cream.

Then add it to the soft cream cheese.

Add the vanilla sugar. Mix well together.

Then spoon this mixture into the bottom of 4 small glasses like in the photo above. Add the Baby Food fruit of your choice.

Top with freshly whipped cream.

You can add a strawberry or two on the top and a fresh twig of mint if it grows in your area. And finally sliced almonds.

Voilà! Bon Apetit!

Refrigerate for a few hours so that it is really cold before serving.

Your guests will most assuredly be very pleased!

Recipe "history":

I got the idea from a recipe for children in fact. Then like most of us french rooted folks, I added my two cents worth... as we say, and created my own recipe for us "older folks". But I did not change the baby food fruit, as it is light and works very well. You don't have to tell folks it's baby food!

Check out more R-K recipes at:
www.deplicque.net

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Texas Peach Ice Cream

  • 3 medium size Fully-ripened peaches, peeled, stoned and chopped (approximately 1-1/2 cups) ¼ cup plus 2 tablespoons Sugar
  • 1-½ teaspoons Pure vanilla
  • 2 cups cream, or 1-½ cups whole milk plus ½ cup heavy (Creme Fraiche) cream

In a bowl, using a potato masher or wooden spoon, break up the peaches with the sugar and vanilla until coarsely mashed. Stir in the half and half. Taste and add more sugar if needed.

You can also "still-freeze" this ice cream, but it will not be as smooth (see directions below). When the ice cream is thickened and frozen, scrape it into a plastic container, cover and freeze for at least 1 hour. Let it soften slightly in the refrigerator before serving.

Lemon Custard Ice Cream

  • Finely grated zest of 3 lemons
  • ½ cup Fresh lemon juice
  • ¾ cup Sugar
  • 2 cups cream
  • 4 large Egg yolks
  • Pinch of salt
  • 2 cups Heavy cream

In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.

Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. You can "still-freeze" this ice cream, as well; it just will not be as smooth as if done with an electric ice cream maker. (But who cares?!)

When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.

"Still-Freezing" ice cream

This method can be used if you do not have an ice cream maker. Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.

Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.

As I said, these desserts will not be nearly as smooth as the ones that are churned continuously by a machine, but it is still a good way to enjoy frozen desserts with ingredients you choose yourself. This same method of still-freezing can be used to make sorbets out of fruit juices or any combination of ingredients you pick. That is part of the fun! Try flavors such as espresso, cinnamon, honey, melon, hazelnut, cappuccino, peanut butter, chocolate and even eggnog. The flavors and combinations are endless.

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Smoked Finnish (Savo Region) Salmon Soup!

We call Salmon: "Lax" in Swedish and "Lohi" in Finnish

The recipe needs a half kilo, or you could use a kilo of smoked Salmon fillet. But you can put in as much as you like. The more salmon, the more filling it is when you eat a bowl!

Add 4 large tablespoons of curry powder of all things, I like a lot of Curry! So add more if you can take it!..

  • Pepper and some salt to taste..
  • Then add one of my weight losing ingredients that I love so much, 1/2 liter of fresh cream!
  • Then add a half liter of milk (you can replace this with water if this recipe is too rich tasting for you!)
  • Add 3-4 bay leaves
  • A dash of Cayenne Pepper for added zest!
  • 4 tablespoons of pure virgin olive oil
  • 6 tablespoons of Kikkomans Soy Sauce
  • If you can get it use 2 tablespoons of Figaro Hickory Liquid Smoke Sauce (it is totally yummy!)
  • Add small pieces of potatoes. At least 3 big potatoes...
  • About 2 tablespoons of freshly chopped parsley. It looks nice and taste good!
  • Cook slowly for about an hour or so until the potatoes are completely cooked.
  • Before serving: Top with freshly chopped parsley and garlic and butter flavored toasted bread crumbs...
  • Place a heaping tablespoon of Sour cream on top before eating.

You should try it too! It is really yummy!

This recipe comes from a friend of mine's father who is an excellent finnish cook. I have made it my own however with my french version with extra additions!

Bon Appetite!
Christian-Charles

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Risto-Kalle's Gourmet "Neiman-Marcus" styled...
Pickled Watermelon Rind

Great with chicken, pork, fish.....

  • The rind of one large Watermelon ("red or yellow meat")
  • 2 cups of Vinegar
  • 2 cups of water
  • 6 cups of sugar
  • 2 sticks of cinnamon
  • 1 teaspoon of Allspice
  • 2 teaspoon of Whole Cloves
  • 1 whole lemon, sliced in thin slices.

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Risto-Kalle's (de Plicque's) Summertime "Texas Cool in the Shade under the tree" drink

This is so good.

Actually I have stolen it (again), from my grandmothers' cookbook!

Buy the red and yellow "meat" watermelons. Yellow meat watermelons are common in Texas, but are not so often seen in Scandinavia, but sometimes are found here too!

Cut a triangle in the side of it.

You can then pour slowly, Seven-Up, sparkling Tonic Water, or some other fruit juices for instance inside, until the watermelon is totally full to overflowing.

Put the triangle plug back in and keep the watermelon, in the fridge for about 5 hours or so, or until the next day when it is nice and cold. You can then take it out and put straws, for example, in holes we cut in the melon.

I tell you people that this is the way to lay under a Texas, Finnish, Swedish, French, Italian or whatever tree in the summer and get totally refreshed in a very icy cold way!

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