*Today's Guest post is once again brought to you by Pam at Barefoot Pam*
Hello (again!), I’m back here on “A Little R & R” to share some of my family’s traditional holiday recipes with all of you. My mom’s side of the family originally came from Sweden...so while my maternal great-grandparents were alive, my generation knew them as “MorMor” and “MorFar”; the Swedish words for mother’s mother and mother’s father. MorMor made sure to keep some of their Swedish heritage alive through the food she cooked and shared with family, especially around the holidays.
Here is a full meal’s worth of recipes that we were bound to have at least once during a visit to their home:
Fruit Soup Fruit is exactly what it sounds like. This is a great warm breakfast or dessert dish; it’s also yummy chilled if you live in a warmer climate! This recipe yields approximately 6 servings.
8 ounces mixed dried fruit 4 cups cold water ½ cup raisins 1 cinnamon stick 1 tablespoon cornstarch ¼ cup cold water
Cut the fruit into small pieces and place them in a saucepan. Add 4 cups cold water; soak 1 to 2 hours.
Add the raisins and cinnamon stick to the fruit. Bring mixture to a boil over medium heat.
Lower heat and simmer for 30 minutes. Stir often--sugary fruit like this is not very forgiving!
Ladle the hot fruit into a serving bowl. Leave the juice in the pan.
In a small bowl, mix cornstarch with ¼ cup cold water. Stir this mixture into the juice in the saucepan.
Bring contents of saucepan to a boil, stirring constantly. When the juice reaches a honey-like consistency, pour over fruit and stir.
Want it warm? Eat it now. Want it cold? Cover and chill for at least 2 hours.
Lefsa Lefsa is basically a thin potato-based tortilla, sometimes stuffed with a slice of bacon. It is the one thing that everybody in our family misses terribly if we somehow happen to miss getting it on the menu! The yield for this recipe depends on you...just know that the dough goes much, much farther than you would think. :o)
Mashed potatoes (leftovers work well, as do box mixes) Flour Salt to taste Butter Bacon, cooked (optional but very delicious)
Mix mashed potatoes, salt and flour until a dough forms (bread dough consistency is a good measure to go by).
Take small pieces of the dough and roll out onto a floured surface to the thinness of a tortilla.
Place the “tortilla” onto a dry griddle or frying pan and watch for bubbles. (The other side should be just browning.) Once bubbles appear, flip it over and brown the second side.
Remove from grill, butter, and roll with the cooked bacon inside if desired.
Keep warm until it’s time to eat...hahaha...I may just make some of this tomorrow; I have some leftover potatoes that need to be used up!
Potato Sausage You will need a sausage stuffer for this recipe...unless you are really, really talented. ;o)
1/3 ground beef (or venison) 1/3 pork sausage 1/3 ground potatoes salt pepper pork casings(ask for these...not many people want pig intestines!)
Mix ingredients and stuff into casings. We always freeze them and then boil them when we’re ready to have them for a meal. Just make sure they are cooked thoroughly since they do have pork in them--no need for anybody to go home ill!
Kiflings(aka “Snowballs”) If memory serves me right, these cookies are also known as Mexican Wedding Cakes and Russian Tea Cakes, among other names.
½ pound butter 2 cups flour 6 tablespoons sugar 1 tablespoon water 1 teaspoon vanilla ½ cup nuts
Mix butter, flour and sugar.
Add water, vanilla and nuts.
Roll into balls; bake at 375 F for 15 minutes.
Roll warm balls in powdered sugar.
I hope you find these foods as delicious as I do...and that you don’t mind the not-so-exact method that I take when it comes to cooking!