Viking Cheese Bombe Recipes

VIKING CHEESE BOMBE

Steps:

• Knead together equal quantities of blue cheese and butter along with the minced almonds. Can use a food processor.
• Form into a ball, chill, and serve with whole wheat crackers.

VIKINGS

Steps:

• Saute onion in butter until transparent and soft.
• Mix oatmeal, eggs, and canned milk until combined. Mix the beef and pork together then add the oatmeal mixture, onions and spices. Beat with a mixer until fluffy.
• Using 1/3 to 1/2 cup of meat mixture (depending on how big you want your Vikings) form a ball. Place meat balls on a baking sheet or pan. Cook in a 400°F oven for about 15 minutes until done. Remove from oven and allow to cool.
• When the meatballs are cool enough to handle, stick a wooden "popsicle" stick in each one (you can usually buy these at any craft store).
• Mix the Krusteaz pancake batter with water, make it thicker than usual so that it will coat and stick to the meatballs.
• Hold the meatball by the wooden stick and dip it into the batter, then drop it into a deep fat fryer with oil heated to 375°F Roll it around so all the sides cook evenly. Cook until golden brown. Remove from oil and drain on a plate covered with paper towels. Serve with ketchup, mustard or what ever you want!

STRAWBERRY BOMBE

Steps:

• Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
• In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
• Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
• beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
• To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
• Garnish with berries and mint.

STRAWBERRY CUSTARD BOMBE

Steps:

• Line a pudding basin with strips of foil.
• Cut each rollette into 8 slices.
• Line basin with slices (keep aside enough to use to cover the base).
• In a separate bowl, combine jelly& boiling water.
• Stir until jelly is dissolved, then stir in the custard.
• Pour into pudding basin, top with remaining rollettes.
• Cover& refrigerate overnight.
• Turn out on a serving plate.
• Serve with cream if desired.

MOCHA CAKE BOMBE

Steps:

• Beat the mascarpone until slightly softened, then beat in the sugar.
• Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
• Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
• Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
• Mix together the coffee or hot chocolate with the alcohol.
• Cut the cake into 15 slices.
• Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck) or in a bowl, which will result in a dome shaped bombe.
• If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
• If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
• Either way, start by lining the base with a few pieces of cake.
• When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
• Add some of the chocolate and almond or coconut mixture and then repeat the layers.
• Finish with a layer of cake, moistened with any remaining coffee mixture.
• Cover the top of the desert and chill for at least 4 hours and up to 2 days.
• Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
• Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
• Scatter over the remaining chocolate/almond mixture.
• You can freeze this after it's been layered for up to 3 months.
• Defrost overnight and then continue with the rest of the steps.

CHOCOLATE CAKE BOMBE

Steps:

• Thinly slice pound cake, diagonally cut each piece in half.
• Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
• Sprinkle cake with liqueur.
• Set aside remaining cake pieces.
• Whip the cream with sugar and vanilla until soft peaks form.
• Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
• Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
• Cover completely with remaining cake pieces.
• Freeze until firm about 4 hours.
• In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
• Cool slightly.
• Invert frozen cake onto serving plate.
• Remove plastic wrap and spread chocolate evenly over cake.
• Freeze about 10 minutes or until chocolate is firm.

PORK & LEEK STEW,VIKING STYLE

Steps:

• chop the meat into 2 inch cubes.
• put the chopped meat into a large saucepan along with the marrow bones and water.
• bring the contents of the saucepan to a boil.
• skim the fat from the surface.
• turn the heat down and cover pan with a lid.
• let the meat & bones simmer int the liquid for about 2 hours.
• wash & clean the leeks thoroughly.
• carefully chop the leeks into small rings.
• clean the carrots & chop them into small peices.
• peel the onion & cut in 1/2 the cut finely.
• clean celery & remove bad part of same.
• chop celery into small pieces.
• when the meat is almost cooked remove the marrow banes with a slotted spoon.
• add the chopped vegatebles and the sage or mixed herbs.
• let the stew simmer and a further 15 to 20 minuites or until the vegetibles are soft.
• skim fat ftom the stew then serve.