Winter Supper:  Swedish Meatballs, Rot Kraut, Creamy Mashed Potatoes, Fennel and Green Apple Salad with Juniper Berries, & Swedish Rice Pudding with Spiced Sour Cherry Compote

Dinner Tips
The Swedish meatballs and gravy freeze well.  Make them up to a month ahead, thaw them in the refrigerator, and warm them gently on the lowest heat possible, stirring frequently.

When you make the gravy, add the liquids very gradually and stir vigorously to avoid lumps.  If you do get lumps, strain the gravy before you add the meatballs.

You may cook the potatoes and hold them in the hot water until you are nearly ready to serve dinner.  Then drain them and mash them.

The salad is simple and very quick to assemble.  You may make it at the last minute just before you are ready to serve dinner.  A benriner is an inexpensive Japanese mandoline.  Coincidentally, “Benri ne?” means “Isn’t it convenient?” in Japanese.  If you don’t have a benriner or a mandoline, you may slice the fennel and apples with a knife.  Just plan more time to do so.

The Rot Kraut may be made up to a week ahead and kept in the refrigerator.  In fact, its flavor improves a bit over a couple of days.

The Swedish rice pudding and compote may also be made a few days ahead and kept in the refrigerator.

Swedish Meatballs

Ingredients:
2 pounds ground pork
2 pounds ground beef (80% lean)
12 slices white bread
6 eggs
salt and pepper
1 scant c. whole milk
pinch or two of allspice
pinch or two of ground ginger
pinch or two of freshly grated nutmeg
pinch or two of freshly ground cardamom
butter for frying the meatballs

Method:

• In a large bowl, mix together all of the ingredients until they are just blended.

• Roll the meat into balls the size of a pingpong ball.

• Heat a very large skillet over medium heat.  When it is hot, melt a good knob of butter and fry the meatballs until they are golden brown on all sides.  Alternatively, preheat your oven to 350 degrees and bake the meatballs in a glass or ceramic dish for 45 minutes.  Frying produces better flavor, but is more labor intensive.

• While the meatballs cook, make the gravy.

• Place the cooked meatballs into the gravy and simmer for 30 minutes.

Gravy for the Swedish Meatballs

Ingredients:
8 T. (1 stick) unsalted butter
8 T. all purpose flour
1 heaping T. grainy mustard
8 c. beef stock (preferably homemade)
4 c. whole milk, divided
½ c. flour

Method:

• In a large Dutch oven over medium heat, melt the butter.

• Stir in the 8 T. of flour and cook for a minute or two.

• Stir in the mustard.

• Very gradually add the broth, stirring constantly.

• Shake one cup of the milk with ½ c. flour until you have a smooth paste.  Stir it into the gravy.

• Add the remaining 3 c. milk and stir.

• Simmer until thickened, stirring contantly.

• Add the meatballs and simmer for 30 minutes.

Rot Kraut

Ingredients:
1 head red cabbage, sliced on a benriner or mandoline into paper thin slices
3 slices bacon, diced
1 large onion, sliced thinly
½ c. natural apple juice
½ c. red wine vinegar
3 T. brown sugar
½ c. red wine (not cooking wine)

Method:

• In a very large pan, sauté the bacon until it is crisp.

• Add the onions and sauté them until they are soft.

• Add the cabbage and all of the other ingredients and stir it all together.

• Bring to a simmer over medium heat.  Lower the heat to lowest possible, cover the pan, and cook for about 30 minutes, stirring often, until the cabbage is soft and fragrant.

Creamy Mashed Potatoes

Ingredients:
5 pounds Yukon gold or waxy potatoes
6 T. unsalted butter
2 c. heavy cream (I love Cedar Summit Farms.)
salt and pepper

Method:

• Peel the potatoes and place them in water to cover in a large pan.

• Bring the water to a boil over high heat and reduce it to a simmer.

• Simmer the potatoes for 20 minutes, or until they are very tender when pierced with a fork.

• Drain the potatoes in a colander.

• Place the butter and cream in the pan and warm them.

• Add the potatoes and mash them with a potato masher until they are very smooth and creamy.

• Season them with salt and pepper to taste.

Fennel and Green Apple Salad with Juniper Berries

Ingredients:
2 bulbs fresh fennel
2 tart green apples
a small handful of juniper berries, crushed with a sharp knife
a drizzle of olive oil
2 T. white vinegar
salt and pepper

Method:

• Using a benriner or mandoline, slice the fennel and apples into paper thin slices.

• Scatter the juniper berries over the top.

• Season with salt and pepper to taste.

• Drizzle with olive oil and vinegar and toss.

Swedish Rice Pudding and Spiced Sour Cherry Compote

Recipes here.

Recipes In Concert

1. Make the rice pudding and refrigerate it.

2. Make the Rot Kraut.

3. Add the whipped cream to the rice pudding and refrigerate it.

4. Make the meatballs.

5. Make the gravy while the meatballs fry or bake.

6. Make the compote.

7. Boil the potatoes.

8. Set the table.

9. Make the salad.

10. Mash the potatoes.

11. Serve the meal.

Pork Tenderloin

Ingredients:
2 whole pork tenderloins
salt and pepper
olive oil for the pan

Method:

• Preheat your oven to 400 degrees.

• Pat the pork tenderloins dry and season them with salt and pepper.  Dry meat browns better.

• Heat a cast iron or other skillet over medium high heat.  When it is hot, drizzle in a few turns of olive oil.

• When the olive oil is hot, place the pork tenderloins in the pan.  Do not lift, move, or disturb them.

• When they have taken on a crisp brown exterior, turn them and allow them to brown.  Sear all four sides in this manner.

• Remove them from the pan and place them on a baking sheet.  Do not wash the pan in which you seared them.  You will use the pan drippings for the sauce.

• Place the baking sheet in the oven and bake the pork tenderloins for 18 minutes.

• Remove the tray from the oven, tent the pork tenderloins with aluminum foil, and allow them to rest for 10 minutes.

• Slice them thinly and serve them with the sauce.

Autumn Sauce

Ingredients:
1 small onion, sliced thinly
½ c. golden raisins
1 c. prunes, chopped roughly
¾ c. sherry
3 T. currant jelly
3 T. cold butter, cubed
salt and pepper

Method:

• Heat the pan in which you seared the pork tenderloins and drizzle a bit of olive oil into it.

• Add the onions, sprinkle them with a bit of salt and pepper, and sauté them until they begin to take on a bit of color.

• Add the sherry and scrape up the browned bits on the bottom of the pan.

• Add the prunes, golden raisins, and currant jelly,  and reduce the sauce until it is syrupy.

• Add the cold butter a cube at a time and stir the sauce until it is melted for a glossy, rich sauce.

• Serve with the pork tenderloin.

Butternut Squash and Buttercream Potato Gratin

Ingredients:
1 large butternut squash, peeled, seeded, and cubed
2 pounds buttercream potatoes
1 c. heavy cream (I love Cedar Summit Farms.)
3 T. butter, cubed
4 ounces Emmanthaler cheese, grated
salt and pepper

Method:

• Preheat your oven to 400 degrees.

• Bring the potatoes to boil in a large pot of water and cook until tender, or until a knife inserted pierces them easily.  Drain them in a colander.

• Place the buttnernut squash on a sheet pan, drizzle it with olive oil, sprinkle it with salt and pepper, toss it together, and place it in the oven.  Bake for 20 minutes, or until the cubes are tender.

• Place the squash and the potatoes in an oven-safe serving dish.  Mash them a bit with a potato masher and mix them together.  Season them with a bit of salt and pepper, drizzle them with the cream, dot them with the butter, and top them with the cheese.

• Place them in the oven and bake for 20 minutes, or until the top is brown and lovely.

Recipes in Concert

To make all of the recipes in concert:

1.     Preheat the oven.

2.     Sear the pork tenderloin.

3.     Boil the potatoes.

4.     Cube and roast the squash.

5.     Prepare the gratin.

6.     Put the pork and the gratin in the oven for 20 minutes.

7.     Prepare the sauce.

8.     Allow the pork to rest and then slice it.