Julgrot Recipes

JULGROT(SWEDISH RICE PUDDING)

Julgrot(Swedish Rice Pudding) image

This is a rice pudding that is traditionally served at Christmas. A whole almond is put in and when served, whoever gets the almond will be married within the year! A Swedish recipe!

Provided by Sharon123

Categories Dessert

Time 1h10m

Yield 4-6

Number Of Ingredients 12

Ingredients

1 cup regular long grain rice
1 tablespoon butter
1 cup water
1 tablespoon sugar
4 cups half-and-half
1 teaspoon salt
1 tablespoon butter
cinnamon stick
1 whole almonds
warm cream
cinnamon
sugar

Steps:

In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed.
Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed.
The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness.
Before serving, hide the almond in the porridge.
Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!

Nutrition Facts : Calories 548.6, Fat 34.1, SaturatedFat 21.1, Cholesterol 104.8, Sodium 726.2, Carbohydrate 50.6, Fiber 0.6, Sugar 3.6, Protein 10.6

AUSTRIAN TAFELSPITZ

Austrian Tafelspitz image

Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.

Provided by CaliforniaJan

Categories Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs beef brisket
2 quarts water
1 teaspoon salt
2 leeks, white part only
1 onion, cut into rings
2 large carrots, peeled, cut into thin sticks
4 celery ribs, cut into thin strips
6 small red potatoes, scrubbed
6 gherkins
parsley
apple, slices
sour cream
horseradish

Steps:

Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Austrian Tafelspitz with Apple-Horseradish Sauce (Emperor's Boiled Beef) image

The Austrian emperor prior to the first World War ate Tafelspitz (boiled beef) for dinner every night. The boiling method yields itself to an inexpensive cut of beef, but I like to use a leaner cut of beef. The broth with the bones and vegetables has a depth of flavor worth the effort. The apple and horseradish sauce suits this beef beautifully. Serve with boiled vegetables. I like finger potatoes and baby carrots.

Provided by Katie

Time 3h45m

Yield 6

Number Of Ingredients 18

Ingredients

2 pounds beef soup bones
salt to taste
4 ½ pounds beef eye of round roast
2 small onions, quartered
2 medium (blank)s carrots, chopped
2 stalks celery, chopped
1 small leek, chopped
2 cloves garlic, crushed
1 bunch parsley, chopped
1 large bay leaf
1 pinch ground nutmeg
3 tablespoons chopped fresh chives
2 medium apples - peeled, cored, and grated
2 tablespoons white wine vinegar
1 teaspoon white sugar, or to taste
2 tablespoons freshly grated raw horseradish, or to taste
⅛ teaspoon salt
⅛ teaspoon white pepper

Steps:

Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 13.7 g, Cholesterol 102.7 mg, Fat 7.6 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 2.7 g, Sodium 174.3 mg, Sugar 8 g

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