Yummy doughnuts

Doughnuts are one of the seven traditional Christmas bakes in Norway and there are many different doughnut recipes out there but this is my favorite. They are quite similar to the ones sold at food trucks you used to find outside shopping mall here in Norway. I haven’t seen one for a while, but no matter I can make the my self 🙂 This recipe came with the doughnut dispenser I bought but with a few adjustments.

For this recipe you get about 60 doughnuts

3 egg
225 g sugar
2 dl whole milk
2 dl kefir or soured milk
1,25 dl cream
1.5 tsp ammonium bicarbonate
1/1 tsp baking soda
3,5 tsp cardamom
650 g flour
Lard and oil for frying

Beat the eggs and sugar white, whip the cream and sift the dry ingredients in a bowl and add the rest. Mix all the ingredients together and fill your doughnut dispenser and fry the doughnuts in a mixture of lard and oil for frying 50/50 on medium heat.

I had a little troubble getting the batter out of the dispenser, but a quick telephone call to the producers they understood what the problem was. I had not clicked the handle properly in place. This time I just had to figure out how much batter ro let out of the dispenser.

It took a few tries to figure out how much batter to dispense, but I did manage in the end.

When the doughnuts are done they will float up to the surface and have a nice golden color.

Place the doughnuts on a tray with kitchen towels to drain.
Eat them as is, dip them in chocolate or sprinkle some sugar and cinnamon on them

Apple gløgg consentrate

Gløgg is Norway’s equivalent of mulled wine. The traditional Gløgg is dark with a red wine base and seeped with a wide range of dried fruits and spices. This version is more like spiced apple cider and a little lighter than the traditional one and not as sweet. A bottle of this would be a nice addition to any food hamper you give away for christmas or just as small hostess gift for when you visiting.
I dried apples slices to serve with this drink and also to give away with a bottle of this concentrate.
1 liter good quality apple juice
1 bottle of white wine
1 dl sugar
3 cinnamon sticks
8-10 whole cloves
4  quarter inch slices of fresh ginger
1 vanilla pod
For garnish
Dried apple slices
Dried cranberries
Cinnamon sticks
If you want to make more just adjust the recipe.
Putt all the ingredients in a pot and cook to a boil, then reduce the heat and let it simmer until the liquid is halved. Strain the drink and pour it in sterile bottles.
When serving this drink I take one part of the concentrate and one part juice or white wine or a mix of both.
Heat up the mixture and pour the warm liquid into glasses and garnish with dried apple slices, dried cranberries and cinnamon.
How to dry apple slices
Cut the apples in fairly thin slices and put them on a rack in the oven or a dehydrator.
In the oven you can leave them overnight on 50-60 C.
Super easy to make:)

Auntie B’s krumkaker

Auntie B’s Krumkaker are brittle yummy cone shaped pastry/cookie. As long as I have known her she has been making krumkaker every Christmas for us. This is very sweet of her and we are very grateful, but there is a little problem. They seem to disappear long before Christmas. I had to ask her for the recipe so I could make them myself.
Krumkaker means curved cakes, but they are coneshaped. These cookies are one of the 7 traditional kakes that the Norwegians make for Christmas and other special occasions. Sometimes the cookies are shaped as little bowls and filled with rice cream and berries, specially cloudberries.
This recipe yelds about 30 cookies
250 g butter
4 eggs
250 g sugar
200 g wheat flour
1/2-1 tsp cardamom
Melt the butter and let it cool to room temperature.
Beat the eggs and sugar fluffy, add the cooled butter little by little while beating the eggs. Sift flour and cardamom into the batter and as soon as the flour is well incorporated stop beating the batter, you do not want to activate te gluten in the flour.
 Place a spoonful of the batter in the iron and bake for about 10-15 seconds.
While the cookies are soft and warm roll them around a wooden cone shaper or place them over a small bowl to shape into small dessert bowls.
One of the most important equipment making these cookies are gloves, to protect your fingers from getting burnt when shaping the cookies. It is easier and faster to work with the gloves on and as you can se I double glove, I use a pair of thin cotton ones underneath the latex ones.

 

Spiced candied almonds

In my houshold there is no Christmas without candied nut, specially candied almonds.
For variation I add different flavours as spices and salt. For these almonds I have used cloves, ginger, cardamom and cinnamon, typical spices for traditional goods.
I make these treats in small batches in order to be able to work fast before the hot sugar sets and hardens. Working with melted sugar is needless to say quite dangerous, it is easy to burn yourself if you are not causious. I double glove in order to protect my hands from the burning sugar, latex or vinyl disposable gloves over knitted gloves cotton or wool.
This yealds about 200 grams of candies almonds.
1,75 dl powdered sugar
0,25 dl water
2 dl almonds
1 tsp ground cinnamon
0,5 tsp ground dried ginger
0,5 tsp ground cloves
0,5 tsp ground cardamom

3 ss grape seed oil or other taste neutal oil

Give the almonds a quick rinse and dry them off with paper towels.

Prepare a tray with or without baking paper and coat it with the oil.

Put the powdered sugar, spices and water in a pan stir this mixture together and bring to a boil.
Add the almonds to the boiling mixture and stir the almonds around so they get a nice coating of sugar as soon the water evaporates.
Stirr the almonds around and after a short while the sugar will start to melt, remember to keep stirring so the melting mass won’t burn. the candied almonds are done when they start to give a popping sound.
Place the hot almonds on the prepared tray, cover your gloves with a little bit of oil as well and start separating the almonds with your hands.
If you want to make more just repeat and make some more to make this batch takes about 15 minutes. Play around with other types of nuts as well.

Eggnog

Whenever I get an eggnog in hand I get a  little nostalgic and dream about Christmas in California, a different christmas than what I was used to. Back then an American christmas to me was an overflow of lights and decorations compared to the more sober Norwegian celebration and I guess it still is.
The few Christmas holidays I spent away from home was with my room mates family, at their ranch in Sacramento. Northern California can be chilly around the Holidays, but I can still remember running arround i shorts and t-shirts.
Those were the days, young and carefree. My first Christmas there I did a little attempt on herding the little calves on an ATV, but I just spread them arround 😀
Riding around on an old docile Saddleback and remember getting the poor old thing to gallop. “Analiza, was that the old Saddleback and you I saw speed along by the old tree? I haven’t seen the old gal gallop that fast in a long time” Oops.  It was a fun and different Christmas, but it was not all just rosy, I went back to San Fransisco with a huge bruise on my shoulder. It was my own fault for not holding the shot-gun properly when skeet shooting.
Eggnog is a creamy and sweet drink full of holiday cheer. To get as much flavour out of this drink, starts with infusing milk and cream with cinnamon, nutmeg, and vanilla beans. Then slowly stream the warm infused milk into beaten eggs and sugar, before you add the bourbon and brandy. After a cool-down in the refrigerator for all of these delicious flavors to marry, add fluffy egg whites before serving to give i an airy lift. This drink can be served warm or cold.

1000 ml/4 cups whole milk

250 ml/1 cup  heavy or double cream

3 cinnamon sticks

1 vanilla bean pod

1 teaspoon freshly grated nutmeg, plus more for garnish

8 eggs, separated

2/3 cup granulated sugar

3/4 cup Whiskey/Bourbon

1/2 cup Brandy/Cognac

Combine milk, cream, cinnamon, vanilla bean, vanilla seeds and nutmeg in a saucepan, bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

Beat egg yolks and sugar in a large bowl or in a mixer until thick ribbons form when the whisk is lifted. Slowly whisk in the infused milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.

If you want to serve this warm, heat the eggnog up in a double boiler or very carefully in a sauce pan.

A little suggestion, what if you use coffee or chocolate liquor instead of Bourbon and Brandy instead.