Swedish Kanelbullar

Kanelbullar or cinnamon buns are a classic at Swedish fika or coffee parties. 

To make Swedish Kanelbullar, you will need : 

4 tsp yeast
3/4 cup milk
1/4 cup sugar
1/4 cup warm water
1/4 tsp vanilla extract
1 egg
1 tsp salt
1/4 cup butter, melted
4 cup flour
1/4 cup melted butter for brushing before baking

FILLING
1/3 cup butter, softened
1 cup brown sugar
1 1/2 tbsp cinnamon powder

In a small bowl mix sugar and cinnamon. Set aside. 

In another bowl mix warm water + 1 tsp sugar + yeast. Let sit for 5 minutes until bubbly. In another bowl, mix egg,milk,salt, sugar and melted butter. Add 2 cup flour,water,vanilla and yeast mix. Mix until blended and slowly add remaining flour. Mix until you have a smooth dough. Form into a ball and place in oiled bowl. Let rise for 2 hours.   

 When dough is doubled in size, roll out in well floured surface into 15×9″ rectangle.

Spread softened butter and sprinkle cinnamon.( If you don’t have big work area, cut dough into three portions and roll into manageable size rectangles)

 Tightly roll into jellyroll form. Cut 14-16 slices and place cut side down in a greased baking pan. Cover with damp cloth and let rise for 1 hour.  Preheat oven 350F. 

Once rolls has risen, brush with melted butter and bake 30 minutes until golden brown. 

Serve warm. ( You can also pour your favorite sugar glaze before serving)

  

Moelleux Au Chocolat

Moelleux au chocolat is a French dessert which has a soft and sweet center,

 hence its name moelleux, which means “soft” in English.

To make Moelleux Au Chocolat you will need : 

100g  dark chocolate (a bar of dark chocolate)
1/3 cup butter
1/3 cup powder sugar
1/4 cup flour
2 eggs

Preheat the oven to around 200C. Melt the chocolate and butter in a bain marie. Mix together the icing sugar and flour in a separate bowl. Then add the eggs and mix well. Butter  four ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely. Pour mixture into the ramekins about 3/4s full. Cook for approx 7-8 minutes, or until they have risen about an inch. Serve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream. 

Make Your Own Crème Fraîche

Crème Fraîche  is a velvet-textured cream with a tarty and nutty flavor. A staple of French Cuisine, Crème Fraîche can be used as an ingredient for sauces, pastry, custard, or as a topping on pie, fruits and soups. 

There are time when your recipe calls for Crème Fraîche and you don't have any in your pantry, or they don't sell it in your local supermarket.  Crème Fraîche is not easily available everywhere and can cost a little too much. Why go over your budget or spoil a nice dessert or dinner, when you can make your own Crème Fraîche in advance.  The thing about making a good tasting Crème Fraîche is always use the thickest, best-quality cream. 


Crème Fraîche Substitute Recipe1

Use 2 cups heavy cream and whisk in 2 tablespoons sour cream. Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible. You can also use buttermilk instead of the sour cream. Keeps for a couple of weeks in the fridge. 

Crème Fraîche Subsitute Recipe2


You will need 1 cup heavy cream, ¼ cup buttermilk and 1 tablespoon of lemon juice. If possible, allow the cream and buttermilk to sit out at room temp for an hour or two to take the chill off. Whisk everything together in a glass or ceramic bowl or a mason jar. Cover with plastic wrap, a tea towel, or a lid and let sit about 8 hours in a warm spot. It should look like the consistency of pancake batter and smell fresh and a little sour (like buttermilk). Refrigerate before using to let it finish thickening up. Use within two weeks.

Ribeye with Creamed Forest Mushroom and Baby Potatoes

With all the rush and merriment during the holidays, this is definitely an impressive and sumptuous dish to prepare. Tops this took 30 minutes to cook, and off the plate in a much lesser time.

 two slabs of marbled ribeye , cream and butter

a cup of forest mushroom

pan fried forest mushroom

Fry baby potatoes in butter

  

Pan seared ribeye seasoned to your taste 

Dinnertime!