Viking Magazine - March 2015 - 16

Lingonberry
Cardamom Rolls
If you want to prepare these
rolls the day before serving,
allow them to rise in the
refrigerator overnight. Using
freshly ground cardamom in
the dough kicks up the flavor.
Makes: 9 rolls
Prep time: 2-2 ½ hours
Dough
3 cups all-purpose flour
3 Tbsp. sugar
Zest of one lemon
2 tsp. ground cardamom
(freshly ground is best)
1 packet instant yeast or
2 ¼ tsp. active dry yeast
¾ cup warm water
4 Tbsp. unsalted butter,
melted
tsp. salt
2 eggs, lightly beaten
Filling
¾ cup lingonberry jam
Glaze
¾ cup powdered sugar
2 Tbsp. softened butter
2 Tbsp. milk
1 Tbsp. lemon juice
Mix the flour, sugar, cardamom,
lemon zest and yeast together
in a large bowl. Combine the
water, melted butter, salt and
eggs together and then add to
the bowl of flour. Stir until a soft
dough forms and then turn out
onto a well-floured board and
knead dough for a few minutes
until smooth and elastic. Cover
the dough and allow to rest for
15 minutes.
Meanwhile, butter a 9 " x 9 "
baking pan and set aside. After
the dough has rested, place
onto a well-floured board and
roll into a 8 " x 14 " rectangle.
Spread the lingonberry
preserves evenly on the dough
and roll up jelly-roll-style,
pressing the edges to seal. Cut
16 VIKING MARCH 2015
the roll into 9 equal pieces and
place the slices cut side facing
up in the pan. Loosely cover
the pan with plastic wrap and
allow to rise until double in size,
about 1 hour or so.
Preheat the oven to 375
degrees. When the rolls have
risen, place in the oven and
bake for 25-30 minutes. Allow
the rolls to cool for 15 minutes
while you prepare the glaze. Mix
the powdered sugar with the
butter and then stir in the milk
and lemon juice until smooth.
Drizzle the rolls with the glaze.
Grown-Up Grilled
Ham and Cheese with
Lingonberry Chutney
Lingonberry chutney adds a
sophisticated touch to a grilled
cheese sandwich.
Makes: 4 sandwiches
Prep time: 20 minutes
8 slices rye or sourdough
bread
8 ounces thinly sliced ham
8 ounces sliced Jarlsberg
cheese
4 Tbsp. lingonberry chutney
(recipe follows)
or lingonberry preserves
4 Tbsp. butter
Butter one side of each slice of
bread with ½ Tbsp. of butter.
Heat a griddle, cast iron pan or
electric griddle. Place four bread
slices butter side down on the
griddle over medium low heat
and top with 2 ounces of ham
and 2 ounces of cheese. Spread
1 Tbsp. of lingonberry chutney
or lingonberry preserves on
each remaining slice of buttered
bread and place chutney side
down on top of each sandwich.
Flip each sandwich over once
the bread is nicely browned
and then gently press each
sandwich with a spatula. Cook
sonsofnorway.com
until the bread is browned on
each side and the cheese is soft
and melted.
Lingonberry Chutney
This chutney will last three
months if refrigerated and
stored in a sealed jar.
Makes: 1 cup
Prep time: 15 minutes hands-on
time, 30 minutes cooking time
1 cup fresh or frozen
lingonberries
¼ cup minced red onion
1 Tbsp. minced ginger root
¼ cup packed brown sugar
½ cup apple cider vinegar
1 Tbsp. coarse ground
mustard
Simmer all ingredients except
for mustard together until
thickened and reduced to
1 cup, stirring occasionally for
about 30 minutes. Cool to room
temperature and stir
in the mustard.
Lamb Chops
with Lingonberry
Red Wine Sauce
This simple pan sauce uses
lingonberry preserves. If you
can't find frenched chops, loin
chops are a great substitute.
Serves: 2
Prep time: 20 minutes
6 lamb chops, with rib bone
(frenched)
1 Tbsp. olive oil
Salt and fresh ground pepper
¼ cup minced shallots
8 ounces red wine
½ cup lingonberry preserves
Heat the olive oil in a large
heavy skillet. Season the lamb
chops on both sides and add
to the hot skillet, searing for
3-5 minutes on each side over
medium high heat. Transfer
the lamb chops from the skillet
to a serving platter and allow
the meat to rest, covered
with aluminum foil while you
prepare the sauce.
Return the pan to the stove
and heat over medium heat.
Add shallots and a pinch of
salt and cook to caramelize,
2-3 minutes. Add the red wine
and stir to deglaze the pan and
then reduce the wine to about
half its volume while stirring
occasionally. This should take
about 3-5 minutes.
Stir in the lingonberry
preserves and simmer until the
sauce is smooth and thickened,
about 2 minutes. Drizzle each
plate with the lingonberry sauce
and top with the seared
lamb chops.
Lingonberry
Gin Fizz Cocktail
Shaking egg whites with the
other ingredients gives the
cocktail a layered effect.
Makes: 2 drinks
Prep time: 3 minutes
½ cup (4 ounces) gin
2 egg whites, or 1 tsp.
meringue powder
2 Tbsp. fresh lime juice,
(the juice of two
fresh limes)
6 Tbsp. prepared lingonberry
concentrate
1 cup ice cubes
2 ounces seltzer water
Mix the gin, egg whites, lime
juice and lingonberry syrup in a
cocktail shaker; cover and shake
vigorously for 30 seconds. Add
the ice cubes, cover again and
shake vigorously for about 1
minute. Strain the drink into
two lowball cocktail glasses and
add an ounce of seltzer water to
each glass.
http://www.sonsofnorway.com
Viking Magazine - March 2015

Table of Contents for the Digital Edition of Viking Magazine - March 2015
