A year ago I lived in a collective on the other side of Sweden. The best part about that was, of course, the people. And yes, I miss all of my old roomies like crazy sometimes. One of my best memories was when Stacey, who is from the US, arranged a real vegetarian Thanksgiving dinner for us. It was awesome. I'd never had american classics like mac & cheese, or pumpkin pie. Needless to say, I loved it.
And since Thanksgiving is coming up soon, I though I'd share some photos and recipes from a year ago!
Sweet potato pie with marshmallows, perhaps the strangest thing I have ever eaten - but it tasted like heaven.
Our great host and master chef - Stacey!
Mac & cheese
Cook 1 1/2 cups elbow macaroni in boiling salted water til tender, drain. In saucepan melt 3 tablespoons butter, blend in 2 tablespoons all purpose flour, 1/2 teaspoon of salt and a dash of pepper. add 2 cups milk (use whole or 2 % but NOT SKIM!) cook and stir til thick and bubbly. add 8 ounces sharp ameircan cheddar cheese, cubed (or i grate mine) --about 2 cups if your package doesn't indicate ounces. stir til cheese is melted. put macaroni in a 1 1/2 quart casserole dish. pour cheese sauce over macaroni and stir a tiny bit to even out sauce. i usually lay a few more slices of cheese on top. bake at 350 for 30 to 40 mins til heated thru. let it sit on the counter a few mins. before serving if you can. serves 6.
Granny's Pie Crust
- 1 c flour
- 1/3 c shortening (crisco) you can look recipes up online that use butter instead if you can't find crisco in sweden
- a pinch of salt
- a pinch of cinnamon
- a pinch or so of sugar
- as little ice cold water as possible. i set out a glass and start adding by a tablespoon at a time.
first mix all the dry ingredients together. then cut the shortening into the flour mix with a pastry cutter or i think you can use a fork. then pour in a bit of the water and try to make the dough into a ball. you don't want it to be super wet but you have to get it together into a ball of sorts altho there might be a little crumbling and cracking going on. then put out a large piece of waxed paper on the counter top, sprinkle a little flour on it. put the ball of dough on the top and press a little to flatten. then roll into a circle, starting from the center and rolling out to the edges, large enough so that it will fit inside and over the lip of your pie tin. slide your hand under the wax paper and flip into the pie tin, carefully peeling off the wax paper. refrigerate pie crust while you make the next one or while you are putting together the pumpkin mix. there are videos to watch online to see the process and other recipes that may not require rolling--pressing instead directly into the pie tin.
Original Recipe Yield 1 - 9 inch deep dish pie
Ingredients for pie:
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Candied Sweet Potato Pie
1. bring 6 to 8 sweet potatoes and water to a boil. cook 20 to 30 mins. or til tender, drain. peel and place in a large mixing bowl. you can either mash them now or cut them into 1/2 inch slices.
2. butter the inside of a 1 1/2 quart casserole. layer the potatoes in the casserole dish with 3/4 cup brown sugar, 1 tsp. salt, 1/4 c butter, ending with sugar and butter. bake uncovered at 375 about 30 mins. or until glazed. add 1/2 cup miniature marshmallows last 5 minutes and brown slightly. serves 6 to 8.
some recipes i've seen call for adding cinnamon and nutmeg to the sugar/salt layer (maybe 1/4 tsp. of each) if you want to add those spices.
Small Boiler Onions
Peel them. score a cross in the ends lightly with a sharp knife. then cook in a little salted/peppered/rosemary and buttered water til they're soft. 15 minutes.
Boil water, toss in green beans for 5 minutes. Drain and rinse in ice cold water. Roast some almonds in olive oil, set aside. Saute thinly sliced onions and garlic, add the green beans. Season with half a lemon, olive oil, thyme, pepper, salt, rosemary and red pepper. Add the almonds in.
Cooks in about 10 minutes.
Mostly location independent, originally from Sweden, calls Berlin home and travel more than I intend to. See what I’m up to at the moment here.
For fun I also write, take pictures and have a newsletter.