DOUGHNUTS WITH LINGONBERRY PRESERVES
Categories Breakfast Brunch Dessert Fry Winter Lingonberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 12
Steps:
- Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
- Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
- Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
- Punch down dough. Cover with plastic and towel; let rise 15 minutes.
- Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.
- Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.
LINGONBERRY BARS
Make and share this Lingonberry Bars recipe from Food.com.
Provided by cookiedog
Categories Bar Cookie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
- Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
- Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.
Nutrition Facts : Calories 790.7, Fat 41.8, SaturatedFat 20.6, Cholesterol 116.6, Sodium 245.7, Carbohydrate 99.9, Fiber 3, Sugar 57.1, Protein 7.1
LINGONBERRY JAM
A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).
Provided by LOTTAAN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 30
Number Of Ingredients 3
Steps:
- Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
- Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 10.8 g, Fiber 1.6 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 8 g
ALMOND CAKE WITH KIRSCH CREAM AND LINGONBERRY PRESERVES
Categories Cake Berry Nut Dessert Bake Almond Winter Lingonberry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make cake:
- Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
- Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
- Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
- Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
- Make kirsch cream:
- Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
- Serve cake with kirsch cream and lingonberry preserves.
RED CABBAGE SALAD WITH GREEN APPLE, LINGONBERRY PRESERVES, AND TOASTED WALNUTS
This seasonal salad is a great mix of colors and flavors.
Provided by Andrew Chase
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
- Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
LOGANBERRY JAM
Traditional and delicious homemade loganberry jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT30m
Yield 112
Number Of Ingredients 4
Steps:
- Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Crush berries in a bowl. Place 1/2 of the crushed berries into a sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
- Stir in sugar and add butter to reduce foaming if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam with metal spoon.
- Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.
Nutrition Facts : Calories 48 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.6 g
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DOUGHNUTS WITH LINGONBERRY PRESERVES RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 1833 per serving
- Heat lowfat milk and butter in heavy small saucepan over medium-high heat till butter melts, stirring occasionally. Transfer to large bowl. Cold to 110 F, about 15 min. Whisk in yeast; let stand till yeast dissolves, about 8 min.
- Whisk yolks and next 4 ingredients into lowfat milk mix. Stir in flour. Knead dough on floured surface 2 min.
- Lightly oil bowl. Add in dough, turning to coat. Cover with plastic wrap and towel. Let sough ride in hot draft-free area till doubled, about 1 hour.
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