To the younger generation, the word ‘blackberry’ probably only brings to mind a variety of gadgets, but to those who remember when there were no mobile phones in sight or in hand, the blackberry is first and foremost that small, ripe, juicy fruit that makes excellent pies, jams, jellies and wines.
Over 12 species of blackberries grow in woods and clearings in Canada, mainly in eastern provinces and southern British Columbia. Worldwide, Mexico is the leading producer of blackberries, with nearly the entire crop being produced for export into the off-season fresh markets in North America and Europe.
Although nowadays blackberries are primarily used in cooking, they are known to be very beneficial to health. Having one of the highest antioxidant contents of all fruits, blackberries are good for lowering cholesterol levels, support oral health, strengthen bones, regenerate the skin and aid the digestive system.
Today, I thought I’d incorporate them in a custard tart decorated with some white chocolate. The blackberries not only add color but with their deeper, darker, more complex tart/sweetness, add something very special.
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Blackberry White Chocolate Tart
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Instructions
Pastry
In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse 3-4 times, until butter is in pea-size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate for at least an hour.
Custard
In a saucepan, cook blackberries over low heat, stirring frequently, until berries break down & sauce begins to boil. Cook until sauce begins to thicken, 7-10 minutes. Remove from heat, strain through a fine mesh sieve, pressing on solids & discarding seeds & solids. Reserve blackberry juice.
In a small saucepan, whisk together 1/2 & 1/2 cream, sugar & salt. Bring to a boil over medium heat, stirring frequently.
In a medium bowl, whisk together egg yolks, cornstarch & cinnamon (or ginger). Slowly add half of the 1/2 & 1/2 mixture, whisking constantly. Add egg yolk mixture to remaining 1/2 & 1/2 mixture in saucepan & bring to a boil over medium heat. Cook, stirring constantly, until thickened, 2-3 minutes.
Remove from heat & whisk in butter & vanilla until butter is melted then whisk in reserved blackberry juice. Pour into a heatproof bowl, cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Allow to cool completely.
Baking
On a lightly floured surface, roll chilled pastry to 1/8-inch thickness. Transfer to a 14 x 4-inch rectangular tart pan. with a removeable bottom. Freeze for 15 minutes.
Top crust with a piece of parchment paper, letting ends extend over edge of pan. Add pie weights. Bake until lightly golden around edges. Carefully remove paper & pie weights. Bake until lightly golden & surface is set. Let cool completely.
Decorating
Whisk chilled blackberry custard then place into cooled prepared crust. Smooth with a spoon or an offset spatula. Melt white chocolate & place in a small plastic baggie. Snip off the tip of one corner of the bag. Drizzle the chocolate in parallel lines. Top with a few fresh blackberries & small mint leaves, then carefully place tart on a serving tray. Refrigerate until serving.
REMEMBERING LORETTA!
Today, July 25, would have been my sister Loretta’s 81st birthday. Over the years I have shared many experiences on the blog that I had enjoyed with Loretta. She was an avid follower of the blog and always encouraged me to keep writing. In February of 2023, Loretta’s time on this earth ended. Loretta was a beautiful melody in the rhythm of my life. Her passing has left such an empty place in my heart.
The phrase ‘too much of a good thing’ is certainly not true when it comes to the many memories we shared. I will always give anything to recollect and relive the memories we created together.
She was a constant in my life during her lifetime. Loretta was so much more than just a sister to me. Only her love, kindness, and the memories we shared can bridge the gap between the departure of her passing.
Loretta was a very kind, gentle soul. She was a sister, mother, grandmother, great grandmother, friend and professional health care worker as well as many other things she did with such love and compassion.
I wanted to make something special on the blog to honor her memory. This rhubarb cream tart w/ strawberry meringue seems fitting since she loved rhubarb.
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Rhubarb Cream Tart w/ Strawberry Meringue
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Instructions
Stewed Rhubarb
Place the rhubarb, sugar, salt, & 1/4 cup of the water in a small saucepan. Bring the mixture to a boil & reduce it to a simmer. Simmer until the rhubarb falls apart.
When the rhubarb is just about done, take a small bowl & whisk to combine the remaining water & the cornstarch. Stir the mixture into the simmering rhubarb & continue to stir until the mixture becomes thick & glossy. Take it off of the heat & let it cool.
Pastry Cream
Pour the 1/2 & 1/2 cream, sugar, & salt into a small saucepan & place over medium-low heat. Heat the cream until steam begins to gather on the surface & it's on the verge of boiling.
While the cream is heating up, whisk to combine the egg yolks & cornstarch. Once the cream is hot, add a few ladlesful of the cream mixture to the yolk mixture while whisking constantly to temper the eggs. Pour the yolk mixture into the saucepan & cook over low heat until the cream thickens & becomes glossy.
Take the pastry cream off of the heat & add the butter. Stir until the butter melts. Pour the cream into the tart shell & add the stewed rhubarb on top. Cover & let chill for 3 hours or until set.
Strawberry Meringue
Place the water, sugar, & strawberry powder in a small saucepan and bring it to a boil. Once the mixture is boiling don't stir it anymore. Heat the mixture until it registers a temperature of 230-240°F on a candy thermometer.
While the sugar mixture is heating up, whisk the egg whites & cream of tartar on high using a hand mixer or a stand mixer until soft peaks form.
With the mixer running, stream the hot sugar mixture into the egg whites. Continue to whisk until stiff peaks form.
Place the strawberry meringue on top of the set rhubarb custard tart. Toast the meringue with a kitchen torch or leave to as is.
CELEBRATING GOOD FRIDAY!
Bread pudding always gives me reason to remember good things. Truly a comfort food for those of us that recall it from childhood days. It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands. The perfect embodiment of the virtues of frugality and indulgence: day old bread, too precious to waste, is bathed in a mixture of milk and eggs and made into either a sweet or savory bread pudding (with a few other additions) and baked into something sublime. What makes it special is the blend of spices mixed into it and the sauce.
The chai spice baking blend, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.
This bread pudding combines hot cross buns with spices inspired by the world’s love affair with Indian chai. The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend.
Bread pudding, when done right, should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread/buns are important. The bread needs a degree of crunch otherwise you will have ‘mush pudding’. For additional flavor, the pudding is served with a vanilla sauce. Who says bread pudding has to be boring!
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Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce
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Instructions
Bread Pudding
Place cubed hot cross buns in a greased 9 x 9-inch baking dish.
In a large bowl, combine the milk, brown sugar, eggs, vanilla, spices & salt. Pour over buns, making sure that the bread is completely covered by the milk mixture.
Cover & refrigerate for at least an hour or overnight.
Set out the chilled bread pudding while you preheat the oven to 350 F.
Bake 40 - 45 minutes, or until a knife inserted into the center of the pudding comes out clean. Remove from oven & serve with vanilla sauce.
Vanilla Sauce
In a small saucepan, melt butter & add flour. Stir until mixture has a nutty aroma.
Add salt, cream & sugar; stir until mixture becomes thick. Remove from heat & stir in vanilla.
Spoon over servings of warm bread pudding.
Recipe Notes
- You will notice I have only used 2 Tbsp sugar in the vanilla sauce to offset the sweetness of the pudding.
The best quality of an omelet is its versatility. Not all omelet recipes are made in a pan & rolled, you can bake and fill them, much the same as you would a cake roll.
Every country has its own combination of ingredients and flavors. Your probably familiar with many of these omelet creations such as Western, Coastal, BBQ, Veggie, Greek, Arizona, Mediterranean, Creole, Lorraine & Spanish.
This recipe makes an easy alternative to the traditional omelet. The eggs bake in the oven so you don’t have to keep a constant eye on them like an omelet made in a pan. A perfect choice for a hardy main dish entree.
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Zucchini Omelette Roll w/ Chicken & Cheese
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Instructions
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Cut zucchini into thin slices & lightly salt. If zucchini is quite 'wet', dry on paper towel.
Line a baking sheet pan with parchment paper, grease it lightly with olive oil or cooking spray. Arrange zucchini slices in rows.
In a bowl & using a hand mixer, whisk eggs, salt & pepper, baking powder & 2 Tbsp milk. Pour egg mixture over zucchini slices & bake for 10 minutes.
In a saucepan, melt butter & add red onion & garlic; cook until JUST tender. Add chicken & cook for about 5-8 minutes. Stir in the flour; cook briefly, add chicken broth & cream; bring to a simmer. Add sour cream & salt & pepper to taste; mix well.
Adjust oven to 325 F. Remove the omelet from baking sheet, leaving parchment paper on it. Sprinkle cheese over the zucchini omelet then spread with creamed chicken to within 1/2-inch from edges. Roll up zucchini omelet, removing the parchment paper & bake for 15 minutes.
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CELEBRATING FATHER’S DAY!
Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important, is just the act of doing it. I am very grateful to have had a father who was such a strong role model in my life. Everything he did was driven by his commitment to provide and care for the family he loved.
My father passed away in 2005 and Brion’s in 2011. Both our Dad’s loved to talk and tell stories from their lives. We often wish we could retrace that time and hear their voices again. It seems you never fully appreciate your parents until they are no longer on this earth. It is so important to appreciate every hour they are in your life.
My special meal to honor them on this Father’s Day, is a nice medley of pork, shrimp and mushrooms.
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Seafood Stuffed Pork Medallions with Peppercorn Sauce
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Instructions
Stuffed Mushrooms
Shred zucchini, sprinkle with a little salt & set aside. In a bowl, combine the cheeses, crumbled bacon, egg & seasonings. Squeeze as much liquid from zucchini as possible. Add it to the filling & mix well. Divide the filling between mushrooms. Place a small amount of Zesty Italian dressing in a cup. Dip bottom of each mushroom in dressing & allow to dip off for a few seconds. Place stuffed mushroom caps on a small baking dish making sure they will stay upright. Place in fridge until ready to bake.
Parmesan Shrimp
In a bowl, combine oil, garlic, oregano, basil, Parmesan, salt & pepper. Add shrimp & toss gently; thread onto skewers. Place on a plate & refrigerate until ready to cook.
Stuffing / Tenderloin
In a saucepan, saute garlic & shallots in 1 Tbsp olive oil for a few minutes. Add a few pinches of salt & pepper; stir in breadcrumbs. Add water; stir till all is combined & transfer to a bowl.
In a bowl, cream together butter & cream cheese. Add 1/2 of the capers, the parsley & stir thoroughly. Add the Gruyere & scallops, stirring gently. Set aside.
'Butterfly' tenderloin & pound making it all the same thickness. Spread stuffing evenly on flattened cut side. Starting with the long side, carefully ROLL the tenderloin as opposed to just FOLDING it over. On work surface, lay out bacon strips side by side. Lay stuffed tenderloin at one end & roll up in bacon strips, placing a toothpick at end of each strip.
Preheat the oven to 400 F. In a skillet, heat remaining 2 Tbsp olive oil, add the roast carefully & saute for about 3-4 minutes on each side to cook the bacon a bit. Place a rack in a shallow roasting pan & lay stuffed tenderloin on it; bake at 400 F. for 10 minutes, then reduce heat to 350 F. & bake for another 20 minutes. Remove from oven, set the roast on a cutting board, cover loosely with foil, & let rest while the shrimp & stuffed mushrooms are cooking. When ready to serve, slice into 1 - 1 1/2" thick 'medallions'.
Increase oven temperature to 400 F. Remove stuffed mushrooms from refrigerator, bake for 20-30 minutes or until filling is golden & mushrooms have softened. Meanwhile, line a baking sheet with foil, place skewered shrimp in oven for the last 6-8 minutes of cooking the mushrooms.
Peppercorn Sauce
This can be made earlier or while the last items are cooking in the oven. In a hot skillet, add butter, shallots & peppercorns; stir until shallots are golden, about 1 minute. Add broth & thyme sprigs; reduce heat & allow sauce to simmer for a few minutes. Remove thyme sprigs. Add cream & salt & pepper to taste. If you wish to thicken sauce, combine cornstarch & water in a small dish, stirring until smooth. Add a bit at a time to your hot mixture, stirring until desired thickness is achieved.
I guess its my German heritage that gives that love for anything that resembles a dumpling. Whether sweet or savory doesn’t seem to matter, filling between two thin layers of pasta or dough is just plain good to me.
Around the world, Italian ravioli has many culinary ‘sisters’ in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. In India, the dish Gujiya, has a sweet filling, rather than savory. There are many similarities between Italian ravioli and certain Chinese dumplings as well.
Although ravioli can come in many shapes, including circular and semi-circular, the traditional form is a square. The word ‘ravioli’ comes from the Italian riavvolgere, which means ‘to wrap’.
Not being someone who enjoys to eat ‘out’, its a rare occasion (when we do), for me to be really happy with my meal. I think it has a lot to do with the fact that I cooked a lot of ‘commercial’ meals in the food service industry years back. I guess I just got ‘burn out’ to that kind of cooking you might say.
Nevertheless, whenever we have chosen to go to the Olive Garden Restaurant, there is a meal I really do enjoy. It’s called ‘Ravioli di Portobello’. Today, I am re-creating those flavors in a casserole and adding some ground chicken to make it a little more interesting from Brion’s perspective.
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Ravioli di Portobello Casserole
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Ingredients
Portobello Mushroom Filling
Ingredients
Portobello Mushroom Filling
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Instructions
Ravioli Filling
In a saucepan, melt butter over medium heat. Saute onion until soft. Add mushrooms & saute for two minutes. Reduce heat & let simmer for 5 minutes or until liquid has evaporated & the mushrooms are fully cooked. Add seasonings. Set aside.
Ravioli Dough
In a bowl, combine dry ingredients with eggs. Add water a little at a time, while stirring, until it forms a soft dough. Dough should be soft but not sticky. Roll out the dough, on a floured surface, into a rectangle that is 1/4-inch thickness. Place 1 teaspoon of filling about an inch apart in even columns & rows to cover half of your dough rectangle.
Before adding the top layer of pasta to the ravioli, moisten the dough around the filling dollops. Carefully fold the dough (without any filling on it) over the half with the filling dollops. Using the side of your hand, press the dough together between the dollops, accentuating the pockets of filling in each ravioli. This is very important step to ensure your ravioli will not leak while cooking.
Using a pastry cutter (or a pizza cutter), cut straight lines through the pressed down sections between the filling dollops. In a large kettle of boiling water, drop ravioli in a few at a time, being careful that they do do touch the kettle. When the raviolis float to the top, boil for one minute & then remove them with a slotted spoon. Keep warm in a covered dish, drizzling a tiny bit of butter or oil over them to prevent sticking until you are ready for them.
Sun-Dried Tomato Sauce
In a skillet, melt butter & saute garlic, seasonings, sun-dried tomatoes for a few minutes. Add chicken broth & half & half; bring to a boil & continue to stir until thickened & creamy about 5-7 minutes. Remove from heat, set aside until ready to use in casserole.
Assemble Casserole
In a skillet, brown ground chicken until no longer pink; drain & place in a bowl. Add salt, garlic powder & pepper. In the skillet, melt butter, add onion & zucchini; saute until tender crisp. Stir in sun-dried tomato sauce.
Preheat oven to 350 F. In a buttered 9 X 13-inch baking dish, spread 1/4 of sauce, layer 1/2 of the ravioli, another 1/4 of the sauce, half of the chicken & half of the cheese.
Repeat again except OMIT cheese. Cover & bake for 35 minutes. Uncover & sprinkle with remaining cheese. Let stand 10 minutes before serving. If you wish to garnish, chopped green onion & diced tomato are nice.
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Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 14 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you at childhood. As I grow older, I see and hear my Dad living on through me.
It seems, we never fully appreciate our parents until they are gone. I’m told, ‘its a kid thing’, which doesn’t really seem to make it any better. I think my Dad would have enjoyed this meal I’m preparing today. It has an earthiness about it.
Root Vegetables, the unsung heroes of winter, sometimes have a reputation for being boring but they are anything but that. The perfect combination of hearty, satisfying and comforting, when roasted, the flavors become more complex.
Stuffing for some of us is the main event. I love to stuff anything –meat, vegetables, desserts, breads etc., etc. My goal is to push the boundaries on what filling consists of, so it changes it enough to be unique, but still reminds you of the original.
This roasted root vegetable stuffing is everything you love about stuffing with the added bonus of sweet roasted vegetables. The cracked mustard sauce drizzled over the stuffed pork tenderloin brings it all together.
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Roasted Root Vegetable Stuffed Tenderloin
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Instructions
Stuffed Tenderloin
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Preheat oven to 350 F. Line a baking sheet with aluminum foil. In a bowl combine onion, potato & carrots with 1 Tbsp olive oil, 1/4 tsp salt & a dash of pepper. Toss to coat well & place on baking pan. Roast for about 35 minutes or until tender & golden. Remove from oven; set aside.
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In a medium bowl, beat eggs. Stir in the parsley, onion powder, garlic powder & 1/4 tsp pepper. Add bread crumbs, Romano cheese & chicken broth. Gently stir in roasted vegetables.
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To butterfly pork tenderloin, trim any fat & the 'silverskin' from meat. Using a sharp knife, make a lengthwise cut down the center of the pork roast, cutting almost to, but not through, the other side of the meat. Spread the tenderloin flat between 2 sheets of plastic wrap. Pound meat lightly with the flat side of meat mallet to make a rectangle. Remove plastic wrap.
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Spoon the stuffing over the tenderloin to within 1-inch of the sides. Roll up in a spiral, beginning with the short side. If necessary, tie meat with string ; place seam side down on a rack in a shallow roasting pan. Brush with 2 Tbsp olive oil or melted butter.
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Adjust oven heat to 375 F. Roast, uncovered for 45 minutes or until meat thermometer registers 160 F. Prepare Cracked Mustard Sauce; slice tenderloin & spoon sauce over meat. Serve.
Cracked Mustard Sauce
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In a small saucepan, cook garlic in butter until tender, but not brown. Stir in flour, mustard & dried thyme. Season with salt & pepper; add vegetable broth & light cream. Cook & stir until thickened & bubbly. Cook & stir for 1 minute more.
Edible bread bowls were a huge hit in the 80’s and 90’s, but the idea fizzled at the start of the 21st century. Bread has always been a main stay of any meal, from toast at breakfast to sandwiches at lunch and rolls for supper. Many restaurants used the bread bowl idea as a way to justify charging more for soup. They are an extremely versatile way to hold thick, creamy soups, spicy chili or stews as well as dips and warm melted cheese.
While its not that difficult to make a bread bowl, the kind of bread you make determines your success. Some examples would be a hearty bread like pumpernickel or a chewy, crusty sourdough. Rye, crusty white or wholewheat will work fine as well.
It’s always a good idea to match the flavor of your bread bowl to the filling used if possible. These roasted vegetable bread bowls were just perfect with the oyster stew.
Bread bowls will always hold a special memory for Brion and I. Over the course of probably the last sixteen years we have made many trips to the California coast. We always stayed in the Carmel/Monterey area and walked the coastline with our destination being Fisherman’s Wharf. It was a special treat having clam chowder in a sourdough bowl at a wharf restaurant.
I used roasted potatoes and parsnips in my dough today, which added an amazing flavor to these bread bowls. The stew is made with smoked oysters which adds a unique smoky flavor. The whole meal came together beautifully and was super good!
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Roasted Veggie Bread Bowls with Oyster Stew
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Instructions
Roasted Veggies
Preheat oven to 400 F. Line a small baking sheet with foil or parchment paper. Peel potato & parsnip & cut in uniform pieces. Place veggies in a bowl; add olive oil, garlic powder, salt, pepper & toss to combine. Spread veggies evenly on baking sheet; bake for 45 minutes, until roasted & soft enough to mash. Remove from oven, mash & cool.
Bread Bowl Dough
In a small bowl, combine yeast with warm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & cooled, mashed veggies; mix well. Add bacon & chives; mix until just combined.
Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise in a warm place until doubled in size, about 1 hour.
Line a baking sheet with parchment paper. Punch down dough & divide into 2-3 pieces. Form each piece into a ball as if you were making a large bun. Place 'buns' on baking sheet allowing enough space in between each for rising. Cover with plastic; allow to rise for about 15 minutes while preheating oven to 350 F. Brush bread bowls with egg wash; bake 25-30 minutes until golden. Remove from oven to a wire rack.
Smoked Oyster Stew
In a saucepan, fry bacon until crisp; remove to paper towel, blot off grease & crumble. Set aside. To bacon drippings, add carrot, onion, celery & potatoes. Saute, seasoning lightly with salt & pepper; add garlic, seafood seasoning & flour. Saute 1 minute more, making sure to coat everything with flour.
Add clam nectar & chicken stock, stir well to dissolve the flour & bring to a boil. Cook until veggies are cooked through. Turn heat to low & add the chopped smoked oysters, bacon & 1/2 & 1/2 cream. Stir until heated through; remove from heat.
Assembly
Using a serrated knife, carve a deep wedge out of the top of bread bowls. After the initial cut, use your fingers to pull the soft bread out to make a big enough soup bowl. Fill with oyster stew, serving the top piece on the side.
Its already late August so BBQ’s and salads are in full swing. There’s just something about cooking food outdoors on the grill that we Canadians absolutely love. If your a true BBQ lover, it doesn’t matter if its a block away, you will still catch that glorious smell.
BBQ season is not only for meat eaters. Just about any vegetable as well as numerous desserts can be cooked on the grill. For me, I love seafood, fish & chicken, for Brion, I guess I would have to add a bit of pork and beef.
This meal is a nice combination of shrimp, Parmesan zucchini and pasta salad. I kept the pasta salad real simple since we already had a vegetable. To give it some extra pizzaz, I made a roasted red pepper sauce which the little orecchietti pasta cups nicely. Nothing fancy, just plain good!
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Shrimp Kabobs with Orecchietti Pasta Salad
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Quick Roasted Red Pepper Sauce / Pasta
Ingredients
Quick Roasted Red Pepper Sauce / Pasta
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Instructions
Red Pepper Sauce
In a food processor, blend red roasted peppers along with 2 Tbsp of liquid from the jar. Puree the peppers until smooth, adding a Tbsp or two of water if needed to help it blend ( avoid adding too much liquid from the jar as it can be very acidic). Mince the garlic & add it to a skillet with the butter. Saute for 1-2 minutes or just until garlic has softened but not brown. Pour in the pureed peppers; add basil & pepper & stir to combine.
Allow sauce to come to a simmer; turn heat to low & simmer about 10 minutes, stirring often, until mixture thickens. Add cream, stirring until smooth. Meanwhile, cook pasta in salted boiling water until al dente about 12-13 minutes. Drain & add to sauce. Serve warm or cold.
Marinated Shrimp
In a bowl, whisk together all shrimp marinade ingredients; add shrimp & marinate at least 30 minutes.
Parmesan Zucchini
Prepare zucchini. In a bowl, combine Parmesan & garlic powder. Melt butter; toss zucchini slices in butter then coat with Parmesan mixture. On wooden skewers, alternate marinated shrimp with cubes of Parmesan zucchini. Roast in oven or on BBQ until shrimp is pink & cooked being careful not to overcook. Serve with orecchiette pasta salad.
Recipe Notes
- This tomato-free sauce could also be used as an alternative to a traditional pizza sauce.
With New Years Eve gatherings fast approaching, these little gems come to mind in the form of hors ‘d’ oeuvres. Of course, they are always great for a main dish as well.
The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.
The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than 3/4″(2.5 cm) across.
The cream gravy (sauce) and spices play a big part in the taste of this dish, traditionally served with lingonberry preserves, mashed potatoes and pickled cucumber salad. The ‘pressed cucumber’, as it is called, provides some crunch, saltiness and acidity to the sweet creaminess of the rest of the meal.
In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′.
Brion and I have always enjoyed these tasty little meatballs so we are having them as our main course meal today.
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Swedish Meatballs
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Instructions
Meatballs
Soak breadcrumbs in 2 cups of 1/2 & 1/2 cream. Fry onion in margarine. Combine all meatball ingredients & mix well. Shape into 1-inch balls. Preheat broiler to a high setting.
Place meatballs in a large baking dish, allowing a bit of space in between each one. Broil about 4" (10 cm) from heat until the tops are browned nicely. Watch carefully to avoid burning. Set oven to bake & reduce temperature to 300 F. Bake until meatballs are cooked through, depending on their size. If it seems they are getting too brown, cover lightly with a piece of foil to finish baking.
Cream Sauce (Gravy)
In a small saucepan, cook margarine & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Pour over hot meatballs.
Recipe Notes
- This recipe can easily be made in whatever amount you need but I find making the whole thing & freezing them in various amounts works great for quick future meals. Freezing them without any sauce also gives you the option to adapt them to other types of meals.
