LINGONBERRY RELISH
Provided by Jeff Gordinier
Categories quick, condiments
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth.
- Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes.
- Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.
- Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 4 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 44 grams, TransFat 0 grams
SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
- Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.
CREPES WITH LINGONBERRY JAM
Steps:
- For the filling:
- In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.;
- For the whipped cream:
- Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
- Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
- Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired
SWEDISH MEATBALLS WITH LINGONBERRY OR CRANBERRY SAUCE
Swedish meatballs must be the most famous "export" recipe from this fascinating country. I like to think that these are a little bit different, and more authentic than most recipes you see. This is REAL Swedish home cooking at its best - and if you can manage to get hold of Lingonberries, you will notice a wonderful & very subtle difference; however, cranberries will do just as well. These meatballs are perfect served with piles of mashed potatoes or broad ribbon pasta.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
- Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
- To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
- Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
- Dampen your hands and form the mixture into balls about the size of large walnuts.
- Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
- Allow to meatballs to cool slightly.
- Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
- Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
- Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
- Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.
Nutrition Facts : Calories 726.8, Fat 50, SaturatedFat 21, Cholesterol 185.6, Sodium 495.8, Carbohydrate 35.1, Fiber 0.8, Sugar 27.4, Protein 34.1
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
LINGONBERRY ICE CREAM
This is out of Avons International Cookbook and posted for RZ's World Tour 2006 - Sweden. Lingonberries, tiny and tart, are one of the most beloved of all Swedish foods. Look for the canned sauce in the gourmet sections of department and grocery stores. ***Again*** for those who don't know me, I don't include chilling time in prepartion or cooking times, as this is passive time and I am off doing something else.
Provided by Chabear01
Categories Frozen Desserts
Time 35m
Yield 4 1/2 cup scoops, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan combine egg yolks, sugar, and water. Cook over low heat, stirring constantly,till thickened. Cool.
- Fold into Whipped Cream. Fold in lingonberry sauce or cranberry orange relish. Turn into 9x5x3 inch loaf pan. Freeze 8 hours or until firm.
- Remove from freezer 10 minutes prior to serving. Top each serving with whipped cream and grated chocolate if desired.
Nutrition Facts : Calories 306.7, Fat 25.1, SaturatedFat 14.8, Cholesterol 223.1, Sodium 28.5, Carbohydrate 18.7, Sugar 16.8, Protein 3
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