SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
- Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.
LINGONBERRY RELISH
Provided by Jeff Gordinier
Categories quick, condiments
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth.
- Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes.
- Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.
- Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 4 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 44 grams, TransFat 0 grams
CRANBERRY AND DRIED-CHERRY RELISH
This easy homemade cranberry relish beats the canned version any day.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
- Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.
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- Oatmeal With Cranberry Sauce. Yes, you can eat leftover cranberry sauce for breakfast (and we'll guarantee you'll love it). A bowl of warm oatmeal is a blank slate for flavor, which is why tart cranberry sauce is the perfect accompaniment.
- No-Churn Pumpkin Ice Cream With Cranberry-Raspberry Compote. Adding a tart flavor to dessert is a great way to keep it from being cloyingly sweet. That's why we like spooning leftover cranberry sauce over vanilla ice cream (or gelato, or sorbet) for the easiest, most satisfying dessert you'll eat this holiday season.
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- Cranberry Ganache Tartlets. Here, you'll use your leftover cranberries or cranberry sauce to form the filling of a delicious bite-sized dessert. In step two, simply skip the extra sugar and simmer the sauce with the cream before using it to fill the tart shells.
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