Navajo Fry Bread & Blue Corn Mush

cropped-navajo-recipe-raw-header1.jpgNavajo Fry Bread is a staple of every Navajo diet. It is very easy to make, and the ingredients are easy to come by. Recipes are different with each person, especially with other tribes, because they have their own version of the fry bread.

The Navajo Blue Corn Mush is also a traditional delicacy. It is a main fiber source for the Navajo and can be mixed with mutton stew or any kind of stew. The mush also serves as a laxative preferred by most elder Navajo, which is why it’s mixed into stews.

These are recipes of The Rev. Catherine B. Plummer, priest-in-charge of St. Mary’s of the Moonlight Episcopal Church, Oljato, UT, submitted by her daughter Cathlena.

Jesus said to them, ‘I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty. ~ John 6:35


Navajo Fry Bread

Ingredients:

  • 4 cups of flour
  • 2 tbsp powdered milk
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup lard

Mix flour, powdered milk, baking powder, and salt together

Add 1 1/2 cup of warm water and mix with hands. Mix until soft.

Take a ball of soft dough, pat back and forth and knead until flat and round

Put 1 cup of lard in large frying pan or skillet.

Carefully lay flattened dough into hot fat.

Let dough cook until golden brown flipping over to brown both sides.


Navajo Blue Corn Mush

Mix 1 cup of juniper leaves ash (dried and burned) with 1 cup of boiling water

Add 3 cups of water to ash and water mixture in a pot. Bring to boil then strain ashes into water.

Stir and add 4 handfuls of blue cornmeal.

Boil for 30 minutes. Stir.

Take off heat and stir.

Serve with Fry bread.

Submitted by: The Rev. Canon Cathlena A. Plummer, Canon for Communications, 1271 Mission Ave. Box 720, Farmington, NM 87499

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Southern Pralines

Prepare the Way for a Creole-style Christmas Eve Réveillon

cropped-reveillon-raw-header.jpgThe First Mass of Christmas is always an exciting time, and in the old days New Orleaneans continued to celebrate once home and on through the night.  The Lord is here!  A special spread of food would be laid out to enjoy leisurely through the small hours of Christmas morning.  This was the Christmas Eve Réveillon, a custom the Creoles brought from France.

There would always be champagne, and in short time Daube Glacé became a standard item.  “Daube”, for a boiled stew, and “glacé”, as in frozen or jellied.  It would be prepared from the remnants of a Boeuf Daube enjoyed several days earlier.  Other favorite and festive food items would round out the menu, along with more champagne.

By the 1990s many restaurants in the city began to feature special fix prix “Réveillon Dinners” for the month of December.   While not entirely in the spirit of the original réveillon (which, like many other New Orleans celebrations, requires a religious observance – think Mardi Gras followed by Ash Wednesday, or Hallowe’en followed by All Saints), these dinners are popular and good.  They reflect the modern movement of the Christmas season into Advent.

Some notes about the menu from Brian Reid:

  1. Beef Stock is best made at home. To make five quarts of stock, the extra of which will make hearty soups during the cold months ahead, you will need five pounds of beef and bones.   I use about 3½ pounds of the cheapest soup shanks – not the pretty ones, but the more fatty ones from the ends.   I also use about 1½ pounds of bone in stew meat.   Place the meat and bones into a roasting pan and the pan into a 425˚ oven for two hours.   After one hour of roasting I add to the pan and its meat four onions, unpeeled and quartered; the ends of several stalks of celery; and five carrots, unpeeled and in half inch lengths.   After the two hour roasting I dump the meat and vegetables into a large stockpot, and pour in five to six quarts of water.   Bring this to a boil, then reduce to the barest simmer, and simmer like this for 10 to 12 hours.   Do not stir and do not salt the stock at any time.  After the simmering time is up I strain it through a cheesecloth lined colander placed over a second stockpot, quickly chill the strained stock, then bottle it for use.   It will keep for a week in the refrigerator, and a year or more in the freezer.
  1. I like to make the Boeuf Daube for the fourth Sunday of Advent (that’s today), a special dinner to mark the imminent arrival of Christmas.  Of course, this requires having a few days between Fourth Advent and Christmas Eve.  You’ll want about a pound of the cooked roast to remain for the Daube Glacé.
  1. The remaining foods are favorites of my household for réveillon. The meal is really like a table of snacks and appetizers, a rich affair that comes only once each year.  Christmas sweets can round out the meal, and I usually slice the fruitcake for the first time on Christmas Eve.

How precious is your steadfast love, O God! All people may take refuge in the shadow of your wings. They feast on the abundance of your house, and you give them drink from the river of your delights. For with you is the fountain of life; in your light we see light.  ~ Psalm 36:7-9


Boeuf Daube
(6 to 8 servings – often best when made the day before)

Ingredients: 

  • ¼ pound sliced salt pork, cut into strips 2 inches long and ¼ inch on the sides
  • Salt and pepper
  • 16 to 20 cloves garlic, minced, to make ¼ cup
  • 5 pound beef shoulder roast, or a 5 to 5½ pound bottom round roast
  • ½ cup bacon drippings or vegetable oil, or a mixture of the two
  • 2 medium-large onions, chopped
  • 4 stalks celery, chopped
  • 1 large bell pepper, chopped
  • 1 8-ounce can tomato sauce
  • 3 to 5 carrots, chopped, to make 2 cups
  • 1 cup dry red wine
  • 1 quart brown beef stock, plus ½ quart more if needed

Mix together pork, salt, pepper, and half of garlic cloves (1/4 cup) in a medium bowl and set aside.

Cut 6 to 8 one inch slits into the beef shoulder roast, and stuff the slits with the salt pork and garlic mixture.  Season the outside of the roast with salt and pepper.

Heat bacon drippings/oil in a large, heavy Dutch oven over medium-high heat.

Brown the roast on all sides and remove to a platter.

Add onions, celery, bell pepper, and additional garlic (1/4 cup) to the hot drippings and sauté this mixture (often called the “Trinity and the Pope’s head”) until the vegetables are wilted.

Blend tomato sauce, carrots, wine, and beef stock into the “Trinity” mixture, bring to a rolling boil, then reduce the heat and add the roast.

Add stock if needed to mostly cover the roast.  Cover the pot and simmer until roast is tender, about 2½ hours.  Correct seasoning with salt and pepper.

Remove the cooked roast and allow to sit on a cutting board while you strain a good portion of the cooking liquid into a fat separator.  Let the fat rise to the top in the separator, then pour the sauce into a gravy boat.  Slice the roast and serve with the defatted sauce.

Serve with mashed potatoes.

Place all the leftovers (roast, strained sauce, the vegetables, and the cooking liquid) into one container and refrigerate to make the Daube Glacé (recipe below) the next day.


Daube Glacé

Ingredients:
¼ cup finely chopped parsley
1 envelope unflavored gelatin
¼ cup warm water

Remove the remains of the roast from the refrigerated container and place on a cutting board.   Strain the liquid left in the container, leaving the cooking vegetables in the strainer and the liquid in a pot.   As the vegetables strain, finely mince or shred one pound of the beef.   (Any remaining roast can be used for sandwiches.)

Place the strained cooking liquid in a fat separator, working in batches if your separator is not large enough.   Place the defatted cooking liquid into a large saucepan and boil it down to 2 cups.  (If the defatted liquid is already at 2 cups, or is less, then add a cup or two of fresh brown beef stock, the fat removed from its surface, and boil the combined liquid down to 2 cups.)   Remove the liquid from the heat once it reaches 2 cups.

Add parsley to the reduced liquid, and correct the seasoning with salt and cayenne.

Dissolve the gelatin in the warm water in a small bowl, then whisk it into the reduced liquid. Allow this to cool slightly.

While the liquid cools combine the minced meat with about half the vegetables from the strainer and place them in an eight by four inch mold (such as a glass loaf dish), or Le Creuset’s 1½ quart pate mold.  Do not pack the meat and vegetables into the mold.

Pour the slightly cooled liquid and gelatin mixture over the meat and vegetables.   Cover this with plastic wrap and refrigerate at least 24 hours.

Unmold the Daube Glacé onto an oblong serving plate and serve with thin slices of garlic toast.


Cheese Ball

Ingredients:

  • Two 8 ounce packages cream cheese, softened
  • 10 strips bacon, fried crisp, then chopped
  • 5 green onions, minced fine
  • ½ cup mayonnaise
  • ⅓ cup grated Parmesan cheese
  • About ¾ cup finely chopped pecans or walnuts

Combine thoroughly in a medium bowl with your hands.   Chill in the bowl for a couple hours, or overnight, then form into a ball.

Place the nuts in a pie plate, then roll the ball in the nuts to coat.

Serve with assorted crackers.


Eggs Stuffed with Crabmeat
Makes 1 dozen

Ingredients:

  • 6 hard-boiled eggs
  • ¾ cup (4 ounces) crab meat
  • ⅓ cup mayonnaise
  • 2 celery ribs, finely minced
  • 1 teaspoon dry mustard
  • ½ teaspoon salt, or less
  • ⅛ teaspoon cayenne
  • paprika

Cut each hard-boiled egg in half lengthwise, and remove the yolks to a medium bowl.

Set the whites aside, and mash the yolks.

Drain and flake crab meat, checking for shell bits and cartilage. Add to the egg yolks.

Add mayonnaise, celery, mustard, salt, and cayenne to the egg yolks and crabmeat.   Stir to combine well, then spoon into the egg whites.

Sprinkle paprika over the eggs.

This recipe is easily doubled. A small container of crab meat is 8 ounces. Use 3 celery ribs if doubling.

There may be more filling than the eggs can hold, in which case the surplus is great on crackers!


Brie en Croute
8 servings

Ingredients:

  • 1 sheet frozen puff pastry
  • 1 tablespoon butter
  • ½ cup whole walnuts
  • ⅛ teaspoon cinnamon
  • 8 ounce wheel Brie cheese
  • ¼ cup light brown sugar
  • 1 egg, beaten

Preheat the oven to 375˚.

Defrost puff pastry at room temperature for 15 to 20 minutes, then unfold onto a large rimmed baking sheet.

Sauté the walnuts in the butter in a saucepan until they turn golden brown, about 5 minutes.

Stir cinnamon into the mixture and set it aside.

Unwrap Brie and place on the puff pastry.

Sprinkle brown sugar over the Brie wheel.

Top Brie with the walnut mixture.

Gather up the edges of the puff pastry, pressing them around the coated Brie. Gather the corners of the pastry at the top, squeezing the edges together.  Tie the four corners at the top with kitchen twine.

Brush egg over the top and sides of the Brie package.

Place in the oven and bake at 375˚ for about 20 minutes, until the pastry is golden brown.

Serve with assorted crackers.

Submitted by: Brian Reid from St. George’s Episcopal Church, New Orleans. Brian has contributed recipes that have appeared in The Times-Picayune and other local publications. (With thanks to Karen Mackey, Communications Coordinator, The Episcopal Diocese of Louisiana

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Navajo Fry Bread & Blue Corn Mush

Apricot Jam

Few jar full of homemade apricot jamIf you’re looking for a sweet taste of summer during Advent, you might try to track down some apricots and stir up some jam to go with your winter morning toast or muffins. Kathy Funk of The Episcopal Community shares her memory of making jam with her mother:

“When I was a young girl about 7 year old, my mother had me start helping  with the summer canning season. We always made several types of jams and preserves.

During the Christmas season we would deliver to neighbors and friends a jar of jam with either a loaf of homemade bread or muffins, or sometimes cookies with the jam in the center.

When my mother past away in 2003, I found some of her jam recipes. I now make the jam in the summer and store in a cool place. During the time leading up to Christmas, I will deliver one or two jars of jam with fresh baked muffins.”

My child, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste. Know that wisdom is such to your soul; if you find it, you will find a future, and your hope will not be cut off. ~ Proverbs 24:13-14


Apricot Jam
Makes 12 6 oz. jars

Ingredients:

  • 5 ½ cups apricots (roughly chopped)
  • ¼ cup of lemon Juice
  • 1 tablespoons of grated lemon rind
  • 1 package powdered pectin
  • 7 ½ cups of sugar

Combine apricots & lemon juice; mash apricots.

Add pectin and stir well.

Place pot over medium to high heat and bring to a boil, stirring constantly.

Add sugar and grated lemon rind.  Mix well and continue stirring to a full rolling boil. Boil hard for exactly 4 to 5 minutes.

Remove from heat. Skim.

Ladle into hot, sterilized jars, leaving about 1” space at the top.  Seal with two piece lids, tighten bands and invert jars 5 minutes, then turn upright., or use USDA water bath method.

Submitted by: Kathyleen Funk, Treasurer, The Episcopal Community

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Recipes for a Creole-style Réveillon

Filipino Chicken Arroz Caldo

Arroz Caldo“Simbang Gabi,” a Filipino Christmas tradition, is a series of nine dawn masses that begin on December 16 and end with midnight mass on Christmas Eve in spiritual preparation for Christmas. After the daily mass traditional delicacies await church goers, including bibingka, puto (rice cakes), puto bungbong, suman sa pasko, suman sa ibos, and today’s recipe: arroz caldo.

Used as fellowship dinner dish during “Simbang Gabi,” Arroz Caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that’s a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

He will feed his flock like a shepherd; he will gather the lambs in his arms, and carry them in his bosom, and gently lead the mother sheep. Jesus said to them, ‘I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty. ~ Isaiah 40:11


Filipino Chicken Arroz Caldo (Chicken Porridge)
Serves 4

Ingredients:

  • 2/3 cup canola oil, divided
  • 1/4 cup freshly minced garlic (about 12 medium cloves), divided
  • 1 medium onion, thinly sliced
  • 1 tablespoon freshly minced ginger
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup uncooked jasmine rice
  • 6 cups homemade chicken stock or low-sodium broth
  • 1 tablespoon calamansi, key lime, or lime juice
  • Kosher salt
  • 4 scallions, thinly sliced
  • 2 hard-boiled eggs, cut into 1/4-inch slices (optional)
  • 2 fresh limes or calamansi, quartered

Place 1/2 cup of oil and two-thirds of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.

Heat remaining oil in a large dutch oven or soup pot over medium-high heat until shimmering.

Add onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes.

Add ginger and remaining garlic and cook for 1 minute longer.

Add chicken and cook until browned all over.

Stir in fish sauce and pepper and cook for 1 minute.

Add rice and stir until well coated.

Stir in chicken stock, running spoon along bottom of dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 20 minutes.

Stir in lime or calamansi juice and season with salt and pepper to taste.

Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

Submitted by: The Rev. Dr. Winfred B. Vergara, Asiamerica Ministries, The Episcopal Church

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Apricot Jam

Haitian Fried Pork with Fried Plantains

cropped-fired-pork-raw-header.jpgAnother traditional Haitian dish is fried pork. Go easy on the Scotch Bonnet pepper if you want the recipe less spicy. Add a side of fried plantains, and you’re in for a treat!

Bring the full tithe into the storehouse, so that there may be food in my house, and thus put me to the test, says the Lord of hosts; see if I will not open the windows of heaven for you and pour down for you an overflowing blessing. ~ Malachi 3:10


Fried Pork with Fried Plantains
Serves 6

Ingredients:

  • 2 lbs pork loin or boneless pork chops
  • 1 large orange (a sour orange is best, rather than a sweet one)
  • 1 lime
  • 1 Scotch Bonnet pepper
  • 2 cups water
  • 2 cups oil
  • 3 Plantains

Pork:

Cut meat into medium chunks, clean thoroughly with lime and sour orange, and rinse with cold water.

In large bowl, marinate meat with sour orange and lime halves, salt, and hot peppers for at least 1 hour.

In cast iron pot, put pork bits along with juice of the sour orange, salt, hot peppers, add 2 cups water, cover and cook on medium heat until fork tender (40 minutes).

Remove pork bits from fatty sauce and set aside. Use left-over liquid without fat for side sauce if desired.

In saucepan or deep fryer, heat 1 cup oil on medium-high heat and fry pork bits until golden brown on all side.

Remove from oil, place on absorbent paper
 
Plantains:

Preheat 1 cup oil in a large, deep skillet over medium high heat.

Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.

Fry the pieces until browned and tender. Drain excess oil on paper towels.

Submitted by: Nadyne Duverseau, Grants Officer/Finance, The Episcopal Church

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Chicken Arroz Caldo

From New Orleans, with Love: Chicken & Sausage Jambalaya, Red Beans & Rice, and Creole Seasoning

cropped-jambalaya-beans-and-rice-raw-header1.jpgQuartée red beans, quartée rice,
Little piece of salt meat to make it taste nice,
Lend me the paper and tell me the time,
When papa passes by he’ll pay you the dime.

There was once a time when the young girls of New Orleans would jump rope to this jingle, imagining a scenario of a little girl telling an amused grocer, in no uncertain terms, how the transaction was going to take place.

If there is one single important New Orleans dish, this is it.  This is a dish everyone enjoys, rich and poor, black and white. Louis Armstrong was known to sign his personal letters “Red beans and ricely yours”.

This was traditionally served on Monday – laundry day – because its long, gentle cooking did not command much attention while the ladies of the house washed the clothes in the courtyard.  In addition, the rice the beans were served over was boiled in a large pot of water, like pasta.  When the rice was cooked, it was strained and the starchy cooking water saved.  Then, any laundry items needing starch were dipped into the cooking water and ironed dry. Thank goodness we can now buy the stuff in a can (the starch, that is)!

Do not give yourself over to sorrow, and do not distress yourself deliberately. A joyful heart is life itself, and rejoicing lengthens one’s life span. Indulge yourself and take comfort, and remove sorrow far from you, for sorrow has destroyed many, and no advantage ever comes from it. Jealousy and anger shorten life, and anxiety brings on premature old age. Those who are cheerful and merry at table will benefit from their food. ~ Ecclesiasticus 30:21-25


Chicken and Sausage Jambalaya
12 to 15 servings

Ingredients:

  • 1½ pounds andouille, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1½ pounds boneless/skinless chicken breasts, or thighs, or a combination, cut into half inch cubes
  • Salt and pepper
  • 2 large onions, chopped
  • 5 stalks celery, chopped
  • 2 bell peppers, chopped
  • 1 tablespoon minced garlic
  • 5 cups chicken stock
  • 2 tablespoons Creole seasoning
  • 2 tablespoons Kitchen Bouquet
  • 4 cups rice
  • 2 bunches chopped green onions
  • ½ cup chopped parsley

Heat the oil in a large, heavy, Dutch oven.  Brown the sausage slices, then remove to a bowl and set aside.

Season the chicken with the salt and pepper, then add to the fat in the Dutch oven and brown.  Remove to a bowl and set aside.

Add onions, celery, bell peppers, and garlic (a combination known as “The Trinity and the Pope’s Head”) to the fat in the Dutch oven and cook until the vegetables begin to wilt.  Add more oil beforehand if none remains from browning the chicken.

Add stock and seasonings to the vegetables, along with the reserved sausage and chicken.  Bring to a boil.

Stir in rice and return to a boil.  Cover the pot and reduce the heat to lowest setting.

Cook, covered, 10 minutes.  Remove the lid and quickly turn the rice from top to bottom.  Replace the lid and cook 15 to 20 minutes more, until the liquid is absorbed and the rice is tender.

Stir in green onions and parsley.

Note:    Zatarains rice works best, but increase the first phase of the cooking time to 15 minutes, and after    turning the rice from top to bottom cook for a full 20 minutes.  Test for doneness.   Zatarains     takes a little longer to cook, but holds up better when the leftovers are refrigerated.   If not     Zatarains, then any long grain rice will work, and with the shorter cooking time described in the recipe.  The jambalaya does not freeze well.


Red Beans & Rice, New Orleans-style
8 to 12 servings

Ingredients:

  • 1 pound dried red kidney beans, sorted, then soaked overnight in water to cover
  • ½ pound ham or other seasoning meat, in ½ inch or less dice
  • 1 pound andouille, in ¼ inch slices
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 bell pepper, finely chopped
  • 1 large clove garlic, minced
  • 1 large bay leaf
  • 1 to 2 teaspoons Creole seasoning (recipe below)
  • Salt and pepper to taste
  • 2 tablespoons or more chopped parsley
  • 1 bunch green onions, chopped

Drain the water from the beans, then rinse the soaked beans.  Drain again and set aside.

Sauté ham and andouille with a little oil in a heavy Dutch oven until it begins to brown.

Add onion, celery, pepper, and garlic to the ham and andouille. Sauté until softened.

Add the beans and 8 cups water.  Bring to a boil.

Add the bay leaf and Creole seasoning to the beans, then reduce to a simmer and gently cook, uncovered, for about 1½ hours, until beans are tender.  Add water while cooking, if necessary.

Add salt, pepper chopped parsley, and green onions towards the end of the cooking.

Serve in bowls over cooked white rice.  Pass pepper sauce.


Creole Seasoning

Ingredients:

  • 3 tablespoons paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • Dash of chili powder
  • Dash of ground cumin

Combine all and store in an airtight jar.

Submitted by: Brian Reid from St. George’s Episcopal Church, New Orleans. Brian has contributed recipes that have appeared in The Times-Picayune and other local publications. (With thanks to Karen Mackey, Communications Coordinator, The Episcopal Diocese of Louisiana.)

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Fried Pork & Plantains from Haiti

Celebrate St. Lucia with Swedish Rosettes

cropped-swedish-rosettes-header-raw.jpgIt’s time to break out, borrow, or buy the rosette irons for this traditional Swedish recipe. Today marks one of the biggest festivals of the season in Sweden, St. Lucia’s Day (or St. Lucy’s Day). The world needs a little light this time of year, and St. Lucia Day is a celebration of light. According to the old Julian calendar, December 13th was the Winter Solstice, the shortest day of the year, so a pagan festival of lights evolved into St. Lucia’s Day at some point .

St Lucia was a young Christian girl killed for her faith in the year 304. According to legend, St Lucia secretly brought food to the persecuted Christians in Rome living in hiding in the catacombs under the city. She wore candles on her head so she had both hands free to carry things. The name Lucia, or Lucy, means ‘light.’ Today, a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head, represents St. Lucia at the celebrations in the saint’s honor.

In honor of brave Lucy and the light she brings, here’s a recipe for a tradition of the day, Swedish rosettes. Enjoy!

The Lord is my light and my salvation; whom shall I fear? The Lord is the stronghold of my life; of whom shall I be afraid? ~ Psalm 27:1


Grandma Lund’s Swedish Rosettes

Ingredients:
• 2 eggs, beaten
• 2 tablespoons sugar
• 1 cup milk, room temperature
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup All-Purpose flour
• Oil for frying
• Powdered sugar for dusting
• Rosette Irons

Mix wet ingredients together well.

In a separate bowl, sift flour and salt. Whisk slowly into the wet ingredients until there are absolutely no lumps.

In a pot, heat frying oil that is at least 3-4 inches deep to 365°F.

Heat your rosette iron in the oil. Be sure to wipe the excess oil from the iron. Dip the iron into the batter making sure the batter only goes about 3/4 of the way up the sides of the iron.

Place the battered iron into the hot oil. Keep it in the oil until the rosette browns slightly. Sometimes the rosette will fall off the iron into the oil. Let it cook in the oil until it browns. If it does not, it may need to be gently tapped off the iron or softly pried off with a fork onto the paper towels. Be prepared to lose some rosettes this way.

Drain the rosettes on the paper towels with the hollow side down.

Serve with powdered sugar for dipping and smiles.

Submitted by: Elissa Kuchenmeister, Minneapolis, MN

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Chicken & Sausage Jambalaya, Red Beans & Rice, and Creole Seasoning