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Archive for January, 2000

Bruna Bönor – Swedish Brown Beans

22 Jan

Brought to us by Jeanette

Cook Time: 10 hours

2 cups Swedish brown beans (Navy beans or pinto beans may be substituted in this traditional Scandinavian recipe if you cannot find Swedish brown beans.)
5 cups water
1 cinnamon stick
1/2 cup brown sugar
3 Tbsp. molasses
1/4 cup distilled white vinegar
1/4 cup water plus 1/4 cup cornstarch (optional)

Preparations

Place brown beans in bowl, add water to cover, and soak overnight.

Drain beans, then place in slow cooker with 5 cups water and cinnamon stick. Cook on low heat for 8-10 hours or until beans are tender.

Once beans are tender, and at least one hour before serving, stir brown sugar, molasses, and vinegar into the beans. If there is still a lot of liquid in the beans, whisk together water and cornstarch and mix into beans to thicken sauce. Cover and allow to simmer for an additional hour. Remove cinnamon stick and serve warm.

Yield: 8-10 servings of Swedish Brown Beans.

Source: ScandanavianFood

 
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Posted in Side Dishes, Swedish

 

Roasted Pumpkin Slices

05 Jan

1 small sugar or pie pumpkin
pinch kosher salt
1/2 cup (100g) brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
4 tablespoons butter, melted

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Preheat oven to 400 degrees (200 degrees celsius). Using a sharp knife, cut the pumpkin in half and remove the seeds and stem. Cut each half into wedges and use a knife to cut off the pumpkin fibers. Line up slices in a glass baking dish. Sprinkle with salt.

In a small bowl, combine sugar, spices, and melted butter. Spoon over pumpkin wedges and roast for 25-30 minutes, removing halfway through baking time and brush the pumpkin slices with the sugar mixture that has melted and collected in the bottom of the dish.

Return to the oven and bake until pumpkin is fork tender. Garnish with whipped cream.

 
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Posted in Side Dishes

 

Desiree’s Delightful Creamy Dill Cucumber Salad

04 Jan

1 c sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 c minced dill
Salt and black pepper
3 medium cucumbers (1.5 lbs)
1/2 medium red onion (very thinly sliced)

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Halve each cucumber lengthwise, pel and scoop out the seed cavity with a spoon. Turn the halves upside-down and slice into 1/4-inch slices.

Toss he cucumber and red onion slices with 3 teaspoons salt in a colander and weight them down with a ziploc bag with a quart of water in it. Let sit at room temp for an hour.

When the cukes have drained, whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers and onions; toss to coat.

Serve chilled, adjusting the seasoning if necessary.

 
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Posted in Farmers Market, Salads

 
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