Kalpudding (Swedish Meatloaf With Caramelized Cabbage)

Kalpudding - Swedish Meatloaf

Kalpudding

 

     I spotted this recipe in the NY Times and just had to make it.  It was simple, and delicious! I didn’t have any Lingonberry Preserves, so I substituted Raspberry.  It wasn’t overly sweet, no worries.  I followed the recipe exactly, but needed to bake it about 8 minutes longer than they suggested.  In a comment, someone posted that they warmed up a leftover piece of Kalpudding and served a Fried Egg on top.  I made that for Bob and he loved it.   Please note that the all the photos are Chew Wanna Eat prep and finished product photos.

Gail

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

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INGREDIENTS

FOR THE MEATLOAF:

  • 2tablespoons plus 1 teaspoon unsalted butter
  • 1head green cabbage, approximately 3 pounds, cored and shredded
  • 3tablespoons molasses
  • Kosher salt and freshly ground pepper, to taste
  • ¾pound ground beef
  • ¾pound ground pork
  • 1small yellow onion, peeled and chopped
  • 1cup heavy cream
  • 4tablespoons breadcrumbs
  • cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

  • cup lingonberry preserves (I used raspberry)
  • 1tablespoon red-wine vinegar
  • 1tablespoon unsalted butter
  • 1teaspoon Worcestershire sauce, or to taste

PREPARATION

  1. Heat oven to 350. Put a large pan over medium-high heat and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
  3. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, (I had to cook it almost 10 minutes longer because meat wasn’t done). or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
  4. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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By Tika for CHEW WANNA EAT? © 2018

Kalpudding - Swedish Meatloaf

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Kalpudding - Swedish Meatloaf

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Smoked Salmon, Homemade Sausage and Egg on a Toasted Bagel

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

Who wouldn’t love this for breakfast?  It’s so simple.  The instructions are on each photo.  Here’s the link for the Homemade Sausage.

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Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich (3)

Smoked Salmon, Homemade Sausage, and egg Breakfast Sandwich (4)

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Homemade Breakfast Sausage

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

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By Tika for CHEW WANNA EAT? © 2018

Easy Homemade Breakfast Sausage

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Bagel French Toast Casserole with Homemade Sausage

     Simple homemade Breakfast Sausage.  Start with ground pork, add seasonings, make your patties and Voilà, you just made homemade Sausage for your family!  I’ve been a “make everything from scratch” girl forever, but grinding my own meat?  Pass.  Even I have my limits.  I served this with Bagel French Toast Casserole with Strawberries, Blueberries and Bananas.  Oh my!  So good!

     If you have a little ground pork, a bowl, a wooden spoon and some seasonings, look what you can make in about five minutes! Best of all, you know what’s going into it. You can adjust the seasonings to your preference. And taste? Better than anything you can buy! They’ll make great Egg and Cheese Sandwiches on an English Muffin, serve on the side with eggs, or pancakes, or waffles or a breakfast casserole like I did. The sky is the limit.

INGREDIENTS:    Yields 10 Sausages

1 ½ lbs Ground Pork

1 tsp Garlic, minced

1 tsp Kosher or Sea Salt

1 tsp Black Pepper

¼ tsp Nutmeg

¼ – ½ tsp Crushed Red Pepper

1 ½ – 2 tsp Dried Sage

½ tsp Dried Thyme

A couple dashes Dried Marjoram

¼ tsp Dried Rosemary Leaves

1 TBSP Light Brown Sugar

 

PREPARATION:

In a large bowl, combine all the Seasonings and Brown Sugar.  Add the meat and mix well with a wooden spoon (or other heavy spoon) until ingredients are well blended.  Form into ¼” thick patties.

In a large skillet cook over medium/low heat until browned, flip and brown the other side.  6-7 minutes per side or until internal temperature reaches 160 degrees F. (No need to grease pan first).

Drain on paper toweling.

May be frozen fully-cooked.

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By Tika for CHEW WANNA EAT? © 2018

Homemade Breakfast Sausage (2)

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Bagel French Toast Casserole with Homemade Sausage

Homemade Breakfast Sausage (4)

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Bagel French Toast Casserole with Strawberries, Blueberries and Bananas

 

    Bagel French Toast Casserole (5)

I’ve seen recipes for this breakfast or brunch casserole a few times and decided it was high time I made my own version.  It was sooooooooooo delicious.  I can’t wait to make it again for company.  The grandkids will go crazy over it.  My version has less sweet than most of the recipes I found, and I used half and half instead of cream.  Is it a meal?  Is it dessert?  You tell me!

     Here’s a little hint for you.  IF there are any leftovers, promptly put them away.  I waited a while to store our leftovers and caught myself sneaking bites while it was at room temperature.  It was still outstanding. 

INGREDIENTS:  Yields 6 Servings

3 Bagels, I used 1 ½ Blueberry and 1 ½ Cinnamon Raisin

4 eggs

¾ cup Milk

½ cup Half and Half or Heavy Cream

¾ cup Strawberries, sliced

¾ cup Blueberries

½ of a Banana, sliced

2 TBSP sugar

3 TBSP Real Maple Syrup

1 tsp Cinnamon

1/8 tsp Salt

1 tsp Vanilla

½ cup Pecans

 

INGREDIENTS FOR CINNAMON TOPPING:

4 tbsp Butter, melted

2 TBSP AP Flour

2 TBSP Wheat Flour

2 TBSP White Sugar or Brown Sugar

½ tsp Cinnamon

A couple dashes of Salt

 

PREPARATION:

Cut Bagels into cubes and lay in a buttered 8” x 11” casserole dish.  Add fruit and stir.

In a medium bowl, whisk Eggs, Milk, Half and Half, Sugar, Maple Syrup, Cinnamon, Salt, and Vanilla.  Pour over Bagels and stir.

Cover with plastic wrap and let chill for at least 2 hours, or overnight.

When you’re ready to bake, preheat oven to 350° F.  In a small bowl, mix all Cinnamon Topping ingredients and drop by small spoonfuls on top of the casserole.  Spread out as best you can with the back of a spoon.

Cover with Foil and bake 25 minutes.  Remove foil and bake another 25 minutes.  Let sit 5 minutes before serving.  You can optionally dust with sifted Confectioner’s Sugar if you want.  Serve with fresh sliced Fruit on the side.

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By Tika for CHEW WANNA EAT? © 2018

Bagel French Toast Casserole (5)

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Bagel French Toast Casserole

Bagel French Toast Casserole (2)

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Bagel French Toast Casserole (8)

Bagel French Toast Casserole with Homemade Sausage

Breakfast Sandwich

Breakfast Sandwich (2)

Around here, we love Breakfast Sandwiches. They quick to make, delicious, and portable! Hand one to a kid who is about to miss the bus, or wrap one in aluminum foil and take it to work. You can use ham, sausage, or have it meatless. Anyway you fix them, they’re always a hit.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Breakfast Sandwich (2)

Breakfast Sandwich

 

BACON BLUEBERRY WAFFLES

Blueberry Bacon Waffles

     Breakfast.  It was what was for dinner at the Westover house.  Yummy!  I use both AP flour and bread flour in my waffles, but you don’t have to.  I think it makes them a little crispier on the outside and a little lighter on the inside. 

INGREDIENTS: YIELDS 5 LARGE WAFFLES (8” x 8”)

1 stick butter, melted and cooled

2 large eggs

1 ¾ cups buttermilk

2 TBSP sugar

½ tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp vanilla extract

1 cup AP flour

¾ cup bread flour

6 slices bacon, cooked and crumbled

1 cup blueberries

 

PREPARATION:

In  a large bowl, use a whisk and beat the eggs quickly.  Add cooled butter, buttermilk, sugar, salt, baking soda, baking powder, and vanilla extract.  Continue whisking until well blended.  Add half the flour and whisk again.  Reserve 3 or 4 flour TBSP flour in a small bowl to coat the blueberries in.  Add remaining flour and crumbled bacon.  Mix only until flour is incorporated.  Don’t over-mix.  Fold the flour coated blueberries and whatever flour remains in the bottom of the bowl.

Using a silicone brush, coat the waffle iron with oil (top and bottom plates). Preheat the iron.  Add batter and cook until steam is no longer escaping from the sides of the iron.  It takes about 3 – 5 minutes, I’d guess, depending on how crispy you like them.  If you aren’t sure, take a quick peek.  The blueberries will sink to the bottom so you’ll need to give it a quick stir between batches.  You can keep waffles warm in the oven until they are all cooked.

Warm up leftovers in the toaster oven.  Waffles can be wrapped and frozen.

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recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2017

IMG_6483IMG_6476Blueberry Bacon Waffles

BACON CINNAMON SNAILS

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Imagine that you have company for the weekend and you don’t feel like serving the normal bacon and eggs.  That gets SO boring.  What could you make that will Wow them ?  Authentic  homemade Danish, fresh fruit, and an assortment of cheeses!  YES!  Perfect!  My recipe is not an all-day affair, it took a little over an hour, including rise, so you won’t have to get up at the crack of dawn. 

These Danish Bacon Cinnamon Snails are authentic, and knock-your-socks-off delicious.  (Well, they were authentic until I added the bacon.) I love the combination of sweet and savory almost as much as I love hot and sweet.  I’ll be making them often!  Please give them a try.  I guarantee you won’t have to call them to the table more than once.    And, oh what fun it will be when the kids ask, “What’s for breakfast?”  You nonchalantly reply, “Snails.”

INGREDIENTS: Yields 14 – 16 Snails

DOUGH:

1 cup warm milk (110-115 ° F)

2 packets Active Dry Yeast

2 TBSP sugar

6 ½ TBSP salted butter, room temp

2 large eggs at room temp

¼ tsp salt

2 cups Bread flour

1 ¾ – 2 cups AP flour

 

FILLING: 

Bacon, at least ½ lb

2/3 cup butter, softened

¼ cup white sugar

¼ cup light brown sugar

2 TBSP ground cinnamon

PREPARATION:

Pour the warm milk into a mixing bowl and sprinkle yeast and 2 TBSP sugar over the top.  Mix with dough hook and let sit for about 5 minutes.

Add 6 ½ TBSP of soft butter, eggs, salt, 2 cups bread flour, and 1 ½ cups of the AP flour. With mixer on low speed, mix dough until it leaves the sides of bowl. Touch it.  If it feels too sticky, add the remaining flour a few TBSP at a time.  Let mixer work for about five minutes on low.  Cover the bowl with plastic wrap and a towel.  Let rise for 30 minutes.

While dough is rising, mix together 2/3 cup butter, ¼ cup sugar, ¼ cup brown sugar, and 2 TBSP ground cinnamon.  Set aside.

Cook the bacon until nearly crisp, drain and keep warm.

Transfer the dough onto a half baking sheet or 2 cookie sheets.  I roll my dough right there.  It’s very easy to work with.  You want it to fill up the entire sheet.  Using your warm fingers and a silicone spatula, spread the filling evenly over the dough.  Place the cooked bacon on top.  Starting with the narrowest side, roll up, pressing seams together.

With a serrated knife, cut slices about ¾” – 1” wide.  Lay cut side up.  Let rest for about 15 minutes.  I wanted mine larger around and not as tall, so I flattened them with my hand before baking.  Allow a good 2” between each snail.  If you want to, brush rolls with egg/water mixture or egg, sugar, and milk mixture, although I don’t think it’s necessary.

Bake at 420° F oven for 8-11 minutes until golden brown.

Glaze the rolls with either maple glaze or standard glaze.  OR, do half maple and half standard.

MAPLE GLAZE:

Simmer ½ cup pure maple syrup until reduced to 1/3 cup, about 5 min.  Remove from heat and add 2 tsp butter.  Stir until melted.  With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.

STANDARD GLAZE:

1 ½ – 2 cups confectioner’s sugar

1 tsp vanilla extract

½ tsp almond extract

1 TBSP melted butter

In small bowl, mix all ingredients until smooth.  With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.

By Tika 1/24/17

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BLUEBERRY SCONES

BLUEBERRY SCONES

Blueberry Scones (6)

Scones are not at all hard to make.  Nor are they time consuming.  There is nothing like a hot scone straight out of the oven.  The slightly crispy edges and flaky interior are so satisfying.  I think they are best eaten warm, cut in half, spread with a little butter, and drizzle honey and cinnamon.  And then there’s Bob.  No butter, no honey or jam, no nuffin’.  He likes them just as they are. 

   I think it’s time for High Tea! Jolly good!

INGREDIENTS:  Yield 10 large scones

 

 

2 cups unbleached AP Flour

½ tsp salt

½ tsp baking soda

¼ rounded cup granulated sugar

1 TBSP baking powder

1 TBSP cold butter, cut into pieces

2 large eggs

1/3 cup sour cream or vanilla yogurt

½ tsp vanilla extract

¼ tsp lemon extract

1 TBSP grated lemon zest (use the lemon for sun tea)

1 cup fresh blueberries, picked over, rinsed, and drained well

2 TBSP melted butter

OPTIONAL:  ½ tsp Cinnamon, Coarse sugar to sprinkle on top

PREPARATION:

Sift the dry ingredients together in a bowl. Add cold butter and rub it into the dry ingredients with your fingers. (I like to use a pastry blender cause my hot hands melt the butter).

Whisk the eggs, sour cream, vanilla extract, and lemon extract in a small bowl.  Add zest. Add to the dry ingredients and stir just until combined. This a little dense and very easy to work with.

Preheat the oven to 375°F.  Flour your counter and place the dough on the counter.   Fold in half, press down, rotate, repeat.  Do this 6 times.  Add blueberries and knead 2 more times until they are mixed through the dough. (An alternative is to pat out the dough and then press the blueberries into the dough.  No broken or split berries this way).  Press the dough into an 8 ½” x 8 ½” square.  It should be about ½” thick.  Cut into 10 triangular scones.  (See photo).  Place on a stoneware baking sheet, or Parchment lined baking sheet, or well-greased cookie sheet.

Brush with melted butter.  You can sprinkle with a bit of a coarse sugar if you’d like. Bake for 10 minutes, rotate tray 180° and continue baking for another 9 or 10 minutes, or until lightly browned. Cool completely on a wire rack.  I always bake mine on stoneware, so baking time could differ if you use something else.

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By Tika for CHEW WANNA EAT? © 2016

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EGG IN A HOLE WITH BACON AND CHEESE

Egg in a Hole (6)

     I’ve been making Egg in a Hole for more years than I care to count. It was one of the boys very favorite breakfast. I do mine a little differently. Imagine that. While egg and toast is delicious, my way might very well knock your socks off. Really.

INGREDIENTS FOR 2:

4 slices bacon
2 slices bread, white, wheat, rye
butter
2 eggs
2 slices cheese
seasonings

PREPARATION:
In a large skillet, cook bacon until crisp. Remove and drain. Toss the grease and give the pan a quick scrub.

While the bacon is cooking, butter bread on both sides and cut a large hole in the center. Save the hats! (the holes you cut out).

Place both slices of bread in the skillet and add a dab of butter in the hole. When the butter is melted and bubbly, add one egg in each hole, seasoning with salt and pepper. Add the hats on the side.

Peek at the bottom of the bread. As soon as it’s lightly browned, flip it. Do not worry. Your egg won’t drop out. Quickly add the bacon and cheese on top. If you want to add a bit of parsley for color, do it now. Cover so the cheese melts quickly.

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By Tika for CHEW WANNA EAT? © 2016

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FRENCH TOAST, BY TIKA

French Toast

     Crispy on the outside and soft, but not wet and soggy on the inside.  The best French Toast you’ll ever sink a fork into.  I promise.  Please use real maple syrup!  -OR- honey and cinnamon.  Warming the condiments will prevent chilling your French toast. 

INGREDIENTS:

4 slices hearty white bread or cinnamon swirl bread

2 TBSP butter

¾ cup milk

2 egg yolks (make a doggie omelet with the whites)

1 tsp sugar

1 tsp vanilla extract

½ tsp cinnamon

Pinch of nutmeg

3 TBSP AP flour

PREPARATION:

In toaster oven, slightly bake bread at low setting until dried out, but not toasted.  This is one of the tricks that keeps your toast nice and crisp on the outside while retaining a nice fluffy interior.

Melt 1 TBSP butter and whisk it with slightly warmed milk, egg yolks, sugar, vanilla, cinnamon and nutmeg.  Slowly whisk in flour.

Pour batter into a baking dish and soak bread for 30 seconds per side.  Melt 1 more TBSP butter in a preheated 12” nonstick skillet over medium/low heat.  Add bread and cook until golden brown.

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By Tika for CHEW WANNA EAT? © 2016