Norwegian Meatballs with Cream Sauce

Spaghetti Bolognese
Image by Lachlan Hardy via Flickr

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Makes about 30 meatballs

Meatballs 4 TBSP butter 1 small onion, chopped 2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1-1/2 cups) 2/3 cup beef stock or beef broth 1 egg 1/4 TSP ground allspice 1/4 TSP ground white pepper 1/2 pound ground beef 1/2 pound ground veal

Sauce 2 TBSP all purpose wheat flour 1 1/3 cups beef stock or beef broth 2 TBSP whipping cream Ground allspice

For meatballs: Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.) Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet. For sauce:
Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

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Chocolate Amaretto Cheesecake

6 chocolate wafers, finely crushed 1-1/2 cups light process cream cheese product 1 cup sugar 1 cup 1% cottage cheese 1/4 cup plus 2 TBSP unsweetened cocoa 1/4 cup all-purpose flour 1/4 cup amaretto 1 TSP vanilla extract 1/4 TSP salt 1 egg 2 TBSP semisweet chocolate mini-morsels

Sprinkle chocolate wafer crumbs in bottoms of 7-inch springform pan. Sed aside. In food processor bowl, add cream cheese, sugar, cottage cheese, cocoa, flour, amaretto, vanilla and salt. Process until smooth. Fold in chocolate morsels. Pour mixture over crumbs in pan. Bake at 300ºF for 65-70 minutes and until cheesecake is set. Let cool. Cover and refrigerate for 8 hours. Serve with chocolate curls or garnish of your choice.

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Chocolate Fettucine, Berries Flambé à la mode

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INGREDIENTS FOR FETTUCINE 2 TBSP Cocoa 2 TBSP Hot Water 2 TBSP Sugar 2 eggs, beaten ½ cup strong pasta flour

INGREDIENTS FOR BERRIES 1 QT. Raspberries or Strawberries, cleaned, stems removed ¼ cup sugar 1 TSP salt 2 TBSP butter

FINALE 2 QTs boiling water 1 cup sugar 1 TBSP butter ¼ cup brandy or cognac 1 QT vanilla bean ice cream

Combine cocoa, hot water and sugar and mix into a paste.  Add cocoa paste, flour and beaten egg.  Knead dough until smooth, rest 5 minutes at room temp. Roll out dough and cut into fettuccine strips with a pasta knife or machine.

For strawberries melt butter in small saucepan.  Add strawberries, sugar and salt.  Cover and cook on low heat 15 minutes.

Cook pasta in 2 qts. Boiling water with sugar for 8 minutes.  Drain pasta and mix with 1 TBSP butter.  Twirl fettucine on fork to form a ball in bottom of bowl or large plate. Top with vanilla ice cream. Turn strawberries on high heat for 1 minutes.  Add cognac and ignite with lighter or match (stand back).  Swirl alcohol around pan until flame dies down.  Spoon strawberry mixture over ice cream.  Enjoy!

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