This is a guest blog from one of our Swedish Sisters
This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!
- Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
- Cut into shapes, sprinkle with toppings if desired, and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.
Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns
Many years ago, we had a cookbook from Maine that had the most extraordinary apple pie recipe. It had a layer of crushed graham crackers and caramel sauce underneath the apples. We lost that cookbook in the move to our new kitchen, but every fall when the apples are being harvested I think back to this recipe. This year, I decided to re-create it in an apple crisp. It sure took less time than making a pie, but the flavor combination was there.
For gluten-free cooking, try substituting gluten-free cookies for the graham crackers and brown rice flour for the flour. I think you might be pleased.
Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce
- Lightly grease 8x8” square baking dish
- Filling: Toss apples together with brown sugar, cinnamon, flour, salt, lemon zest, lemon juice and the melted butter.
- Topping: Melt butter in a medium bowl and add all other topping ingredients. Mix until crumbly and evenly mixed.
- Sprinkle over apples and pat down lightly. Bake at 350º for about 30-40 minutes, until apples are soft and the filling bubbles and the crisp is golden.
- Meanwhile make Salted Caramel Sauce: Add the sugar in an even layer over the bottom of a medium saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. It's okay if the sugar begins to form clumps- keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F. Watch this step very carefully!
- Remove the caramel from the heat and add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
- Slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel or kosher salt and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into jars. The sauce can be refrigerated for up to 1 month.
- Serve crisp warm with a scoop of vanilla ice cream and salted caramel sauce.
We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!
Blackberry Balsamic Salad with Crispy Fried Goat Cheese and Grilled Chicken
Blackberry Balsamic Vinaigrette Dressing
- Mix everything well in the blender until smooth. Adjust seasonings to taste.
Fried Goat Cheese
- Dredge the goat cheese slices/balls in the flour
- Dip in the beaten egg
- Dip in panko
- Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
- Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until golden and cooked through, about 2-5 minutes per side. Set aside to cool and slice.
- Assemble the salad and enjoy!
Note: Best enjoyed while the fried goat cheese is still warm from frying!