Icelandic Hot Shot Recipes

HOT SHOT

Steps:

• Carefully layer the ingredients in a shot glass, starting with the Galliano, then the espresso and finally the heavy cream.

ICELANDIC PONNOKUKUR

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
• Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
• Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).

HOT SHOT

Steps:

• Heat the brandy, apple liqueur and apple cider in a saucepan until almost boiling.
• Place a wine or cordial glass under hot running water to heat. Add the cherry liqueur and sour cherry to the hot glass and pour in the brandy mixture.

ICELANDIC CAKE

Steps:

• Pre heat the oven to 240C/fan 220C/gas 9.
• Grease a large baking tin (at least 2 inches deep)
• Mix together the oats, flour, sugar, baking powder and butter either by hand or with a food processor until like a dough in consistency. If the mixture is a little dry add a small splash of milk.
• Put half of the dough mix into the pre prepared tin, spread the mixture out and push down. Take care to make sure all the corners are covered.
• Spread the whole jar of jam over the first layer of mixture, it looks like a sandwich cake! Make sure the jam is evenly spread.
• Cover the jam layer evenly with the second half of the mixture. Push down slightly and ensure all the jam is covered.
• Cook at 240C/fan 220C/gas 9 for 10 minutes, then turn the oven down to 160C/fan 140C/gas 3 for 30-40 minutes, until the top has turned a golden colour.

THE ICELANDIC PORRIDGE

Steps:

• put the milk, water and oatmeal in a pot, heat it up. stir it a little when its begining to boil, add the salt. then when it has boiled, you are ready to eat.

ICELANDIC COCOA SOUP

Steps:

• Mix the cocoa powder, sugar and cinnamon in a saucepan.
• Add the water gradually and stir until smooth.
• Bring to boil and simmer for 5 minutes.
• Add the milk, reheat to boiling point and simmer for 2-3 minutes.
• Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
• Salt to taste and serve.

ICELANDIC FISH CAKES (FISH BALLS)

Steps:

• Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
• Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
• Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.