Tag Archives: prunes

Joulutorttu – Finnish Christmas Tarts

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My grandmother was phenomenal in the art of making puff pastry, so good that she made several batches every year that she portioned out to everyone in the family, neighbors and near by acquaintances that took the advantage of her skill. I’m sure she loved it and occasionally she tried to pass her technique along but to my knowledge nobody really understood how she did it with such grace and no fuss.

Every Christmas as long as I can remember my grandmother and later my mother have been treating me with Joulutorttu (Finnish Christmas Tarts). Joulutorttu are pinwheel shapes puff pastries filled with prune jam dusted with powdered sugar. Traditionally the tarts are shaped like fig. 2 in the diagram but they can be shaped as simple as a classic Danish (fig 1).

Well, last year I figured it was about time for me to learn the art of puff pastry and obviously much of it get shaped into joulutorttu. My version here is filled with jam where the prunes is simply cooked with just port. I’m sure my grandmother would have liked my progress, especially if shared with a strong cup of tea and a game of canasta.  

Both jam and puff pastry can be made beforehand so you can assemble just as many as you want and need all through the holiday.

Happy holiday everyone.

kokblog-joulu-method

Joulutorttu (Finnish Christmas Torts)
makes about 14

1 batch of puff pastry

prune jam
1 cup (about 200 grams) pitted prunes, cut in half
½ cup (120 milliliters) sweet Marsala wine (or port)

to finish
1 egg, beaten
powdered sugar

Cut the prunes in quarters and soak them in port for 1 to 2 hours. The prunes should become soft.

In a small pot, cook the prunes with the port on medium low heat until thick and the fruit has fallen apart, about 10 minutes. Add more wine (or water) if the jam seems too dry. Let cool slightly before placing the jam into a food processor. Pulse until smooth and thick.

Leftover jam can be stored in a clean glass jar in the refrigerator for up to a week. This jam is also awesome on on toast together with cheese.

Preheat oven 425°F (220°C).

Roll out portions of puff pastry until just over 1/8 inch (approximately 0.5 centimeter) thick. Cut out 3 by 3 inch (8 by 8 centimeters) squares, place a spoonful of jam on each square. Shape each square by cutting each corner, like in fig. 2 or shape them as shown in fig. 1. Brush corners with a little water before closing the shape.

Brush each tart with the egg and bake for 10 to 15 minutes. Serve slightly warm, dusted with powdered sugar, with heavy whipped cream.

*

Links to other traditional Nordic holiday baking:

Joulutorttu with a ricotta puff pastry – by Peggy Saas

London Eats Joulutorttu

Ginger Spice Cake by Anna Brones and Johanna Kindvall

Glögg – Swedish Mulled Wine

How to host a glögg party by Madame Fromage

Pepparkakor with diagram on how to build a gingerbread house
recipe & text by Anna Brones  – diagram & illustrations by Johanna Kindvall

Lussebullar by Anna Brones (illustrated by Johanna Kindvall)

Scalded Rye Bread with Raisins – kokblog recipe

More Swedish holiday baking in the Fika book.

Slow Roasted Pork with Caraway Seeds, Prunes & Chili

My favorite meat this summer is this simple slow cooked pork shoulder. Its perfect as there is almost no work to it. In the oven the meat takes care of itself while I work in the garden, draw or just enjoy the sunshine (in the shade).

Rub about 1 kilo (enough to feed 4-6 people) with caraway seeds, salt & pepper. Mix together prunes, dark sugar, a little water and chili in a food processor (I use dried chilies such as ancho or pasilla, pre-soak in hot water until soft). Spread the paste all over the meat. Bake the meat at 125°C (just above 250°F). After 1 hour you can place onion wedges and whole cloves of garlic to the side of the meat. Add some water to the bottom of the pan so it doesn’t get stuck. Baste the meat now and again. After about 5-6 hours the meat is probably ready, it should feel soft and almost fall apart if you poke a fork in it. The onions by this time are gorgeously caramelized.

Slice or just pull the meat apart with a fork. Serve together with the caramelized onions, a tomato sauce*, salad and bread (such as homemade tunnbröd, soft Swedish flatbread).

* I make a simple sauce by roasting fresh tomatoes, garlic, onion and chili. Mix in a blender together with herbs, such as oregano or sage. Season with salt & pepper and a little sugar. See also  Kinna Jonsson’s article about tomato sauce (in Swedish).

You may also like this post, Akvavit Cured Pork Belly

Duck in Port

I will as I always do, cook duck for Thanksgiving. The reason is the fat. A duck may look slimmer but when cooked it rarely dries out, while a turkey that’s leaner often does. To choose a leaner meat may be a good idea in general, but I definitively prefer something tastier for a holiday like this.

If you think the duck renders too much fat while baking, I suggest you spoon off the overflow for use in other treats. Potatoes fried in duck fat are heavenly and a duck fat omelet is marvelous. When done right duck fat stores really well.

I also recommend using all the parts that come with. The liver can be chopped up and sautéd with shallots, coriander and cumin. Seasoned with lime and cilantro and you have a perfect appetizer. The neck (head and feet) and rest of the giblets make a great base for a stock (see below). This week’s recipe is my own creation, but I learnt the baking method from both my mother and Elizabeth David (French Provincial Cooking, 1960). Happy Thanksgiving.

Duck in Port
4 people

one duck (about 5lb/ 2.5 kg) free range/ wild/ organic
one lemon
2-3 teaspoons salt
pepper

fig and prune stuffing
10 prunes
10 dried figs
one cup (240 ml) port
thyme

under the duck
about 2 lb (almost a kilo) small potatoes, cut in wedges
4 parsnips, cut in wedges
some sprigs of thyme
salt & pepper

for the stock (will be used to baste the duck)
duck neck and giblets (head and feet if available)
one small onion, sliced
one small carrot, sliced
small piece of celery (or any other vegetable that you may have)
one cup (240 ml) white wine
5- 6 leaves of sage (or any other herb you have at hand)
6 black pepper corns
2 teaspoons salt
water

The day before: Cut the figs and prunes into small pieces and soak them with port overnight or at least for 6 hours.

About an hour before you roast the duck you need to prepare the stock. Take out the giblets and the neck from the duck. Sauté the different parts in a saucepan. When brown add the sliced onion, carrots and pour in the white wine. Let it bubble and reduce for a couple minutes. Add thyme, sage, pepper corns and salt. Cover with water and let simmer for about an hour. Taste and season with more salt if necessary.

Rinse the bird under running cold water. Rub the duck inside and out with lemon. Rub on some salt and pepper. Fill the duck with the fig and prune stuffing (reserve the remaining juice for the sauce below or add it to the stock)

Put the duck on its side on a rack in a roasting pan. After 30 minutes in the oven @345°F (175°C), turn the bird on the other side and pour ½ – one cup of warm stock over the bird (keep some for later if making a sauce). Let it cook for another 30 minutes.

In the mean time prepare the potatoes and parsnips. Place them in a bowl and sprinkle on some thyme,  salt & pepper. Toss well together with your hands.

Take the duck out and turn the bird facing up. Place the potatoes and parsnips at the bottom of the pan. Stir around a little so the potatoes and parsnips get well coated with the duck fat and stock. If there is too much liquid or fat jut take it aside for later use. Put the bird back into the oven and cook for about 45-60 minutes. The breast should be gorgeously brown and the legs loose. Take out the bird and let it rest for about 15-20 minutes before carving. The potatoes and parsnips should be ready about the same time but depending on the duck they may need less or longer to get ready. They should be soft inside and slightly crisp on top.

While the duck is resting you can make a simple sauce (optional) to go with the bird. Heat up some butter or some of the duck fat that you have set aside. Let a couple of the stuffed figs and prunes cook with it. Add some of the remaining stock and port juice. Let simmer for a bit before adding a little cream. Season with salt & pepper.

Other nice sides are: lingonberry or cranberry sauce, gherkins, string beans, Brussels sprouts and baked cabbage (check out my own recipe at the bottom of this post).

For more Thanksgiving articles see An Alternative Menu for Thanksgiving. 

This recipe works also with most poultry. Depending on the size of the bird, you will have to adjust the ingredients and the cooking time. I think this recipe works really well with chicken. 

Story and recipe was originally posted at EcoSalon on 10th November 2011.


Duck in Vermouth

kokblog_little_duck

So we had duck this thanksgiving and I am really happy with how this recipe turned out.

(serves about 4 people)

one duck (about 5lb/ 2.5 kg)
½ lime
2-3 teaspoons salt
pepper

2 lb small potatoes (for example fingerling), cut in small pieces
2 parsnips, cut in small pieces

prune and fig stuffing

6-10 prunes
6-10 dry figs
1 cup dry vermouth
½-one pear
thyme

for the stock (will be used to baste the duck and for the sauce)

duck neck and giblets
one small onion, sliced
one small carrot, sliced
small piece of celery (or what ever you have at hand)
½ cup dry vermouth or white wine
sage
6 black pepper corns
salt
water

The day before: Cut the figs and prunes into small pieces and soak them with dry vermouth overnight or at least for 6 hours.

About an hour before you roast the duck you need to prepare the stock. Take out the giblets and the neck from the duck. Sauté the giblets in a saucepan. When brown add the sliced onion, carrots and pour in the vermouth. Let it bubble and reduce for a couple minutes. Add thyme, sage and some salt. Cover with water and let simmer for about an hour. Taste and season with salt if necessary.

Just before you are ready to stuff the duck, chop the pear in small pieces. Add the pear and thyme to soaked fruit and blend together carefully. Wash the bird under running water. Rub the duck inside and out with lime. Rub on some salt and pepper. Fill the duck with the stuffing.

Put the duck on its side on a rack in a roasting pan. After 30 minutes in the oven @345°F(175°C), turn the bird on the other side and pour 1/2 – one cup of warm stock over the bird. Let it cook for another 30 minutes. Turn the bird facing up and place the potatoes and parsnips at the bottom of the pan. If you think there is too much fat at the bottom of the pan, you may take some out. However I really recommend keeping the fat for another occasion as it’s  fabulous to fry potatoes in.  Put the bird back into the oven and cook for about 45-60 minutes. The breast should be gorgeously brown and the legs loose. Take out the bird and let it rest for a about 15-20 minutes before carving.
Serve the duck and baked potatoes/ parsnips with the prune and fig stuffing, gravy, gherkins and cranberry sauce.

Apple and Prune Stuffed Chicken

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I am not used to celebrate Thanksgiving with all that goes with it. But as many people leave town to be with their families, we nearly always arrange something for those friends who are still here. I am not a turkey fan; I prefer goose, duck or even chicken. Last year our dear friend Russel brought two gorgeous chickens. The chickens came from Iowa, where they were brought up in a tree. Not really true, but as they were always outside, they flew up into the tree during the night so the fox couldn’t reach them. Anyway, Russel got them and the dinner was absolutely delicious.

one organic chicken
one apple
dried prunes
salt and some pepper
thyme
lemon

Clean the chicken and rub it with a piece of lemon, both inside and outside. Rub also the chicken with a mixture of salt and pepper. Fill the stomach with thyme, apple pieces and prunes. Take an oven safe string and bind the legs of the chicken. Grease an oven tin with butter and bake the chicken in the oven at 175° (350 F) for 1-2 hours. The time depends on the size of the chicken, I always count 1 hour per kilo (about 2 pounds), but with the filling it can take even longer. The chicken is done when you can easily loosen the legs. To give the chicken a great golden brown color, poor the fat over it from the bottom of the tin. Let the chicken cool down a little before cutting it.

Heat up some of the fat from the chicken. I always let some of the apples and prunes cook in the fat for a greater taste. Filter the sauce before adding some milk or cream. Heat it up again and when it starts to boil lower the temperature and season with salt, pepper and some lingonberries or cranberries. Serve with boiled potatoes, the sauce, sour pickled gherkins, lingonberries and a salad.

This recipe is from my mother, its how she would prepare a goose. I think many prepare their Thanksgiving turkey in a similar way. This year I will do duck.