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2006

TODAY's CASES:

Blod Klub

On 7 Feb 2006 at 5:21, buzz wrote:

> the ingredients as I remember were Blood, flour, suet.It was a firm
> sausage--maybe finished in a muslin bag & boiled.  Always seerved
> fried or poached in milk Was made in a small meat market in a small
> town in North Dakota--both are basically gone
> 
> thanks for any help
> Buzz 
> 

Hello Buzz,

This is a Norwegian specialty, aka "blod klub" or "blodklub". I could only find one recipe, and it's kind of vague. You might find a better recipe in a Norwegian cookbook such as this one:

Norseland Lutheran Church's "Give Us This Day Our Daily Bread" cookbook

Phaed

Blod  Klub

 Ingredients :
 A couple quarts pork or beef blood
 3 or 4 potatoes, grated
 Salt, pepper & spices to suit one's     own taste
 Flour to make a cake like batter     (quite thick)

 Preparation :
  (Blood  Sausage)  First use salt according to amount of
 blood and ice cubes to cool and keep blood from clotting.  
 May be baked in cake tins 45 minutes to an hour, topped 
 with diced lean pork, timing depends on amount in pans 
 or may also be cooked in bags like Blod Rolse for 1 1/2 
 to 2 hours depending on size of bags.
============================================================
-----Original Message----- 
From: Wayne 
Sent: Wednesday, January 07, 2015 9:30 PM
To: phaedrus@hungrybrowser.com
Subject: How to prepare blood for klub

Hello Wayne,

None of the recipes that I can find for this give much detail on how to 
prepare the blood. See below for recipes.

After researching this, I am still a bit confused as to whether "blod klub" 
is "blood sausage" or "blood dumplings". I am also a bit mystified about 
what, if any, is the difference between "blod klub" and "blod p°lse". Both 
appear to have similar ingredients and both appear to be traditionally 
cooked in a cloth bag. "P°lse" is "sausage", but the literal translation 
of "klub" is quite evasive, although it is used for "dumpling" in some
parts of Norway.

The first recipe below gives a bit of info on handling the blood, but not a lot.

Phaed
-----------------------------------------------------------------
Blod  Klub

Ingredients :
A couple quarts pork or beef blood
3 or 4 potatoes, grated
Salt, pepper & spices to suit one's     own taste
Flour to make a cake like batter     (quite thick)

Preparation :
  (Blood  Sausage)  First use salt according to amount of
blood and ice cubes to cool and keep blood from clotting.
May be baked in cake tins 45 minutes to an hour, topped
with diced lean pork, timing depends on amount in pans
or may also be cooked in bags like Blod Rolse for 1 1/2
to 2 hours depending on size of bags.
-------------------------------------------------------------
Blod Klub
"Farm Recipes and Food Secrets from the Norske Nook"
 By Helen Myhre

3 quarts	blood (see note)
1 cup 		water
1 tablespoon	salt
4 to 5 cups	flour
enough cream to cover (or not)
side pork, fried crisp (or not)

1. Strain the blood through a cloth, then add the water, salt and flour;
mix well (this must be real thick, thicker than pancake batter).
2. Sew some good linen or other white cloth to make a sack 12 inches long
and 5 inches wide.With rough seams to the outside, fill the sack with
batter to three-quarters full.Tie securely, and place it in a large kettle 
of slightly salted boiling water. Boil 2 1/2 hours, or until done (when a
fork comes out dry).
3. Remove the klub from the sack when ready to serve. Slice, and serve it
hot with butter, or cut into pieces and place them in a heavy skillet.
4. Pour in the cream and stir over medium heat until the creamforms a gravy.
5. Serve as is or with crisply fried side pork.(If stored in the refrigerator,
this will keep for several days;see Note.)

Note: Pork blood is best.
  Klub can be frozen, but slice or cube it before you store it in freezer bags
or else it will be impossible to cut when frozen.

Variations: Partially cooked barley or plain rice may be added before the flour,
or you can add diced pork while filling the sacks. If you prefer, the batter 
can be made into dumplings by dropping large balls the size of a mixing spoon 
into boiling salted water. Cook 1/2 hour, and test by breaking one in two; it
should not be doughy.
-------------------------------------------------------------
Blood Klub (Hildeborg Olson)

14 c. ground raw potatoes
1 1/2 c. beef blood
1 c. rye flour
1 c. crushed dry bread crumbs
1/2 c. salt
3/4 tsp. pepper
14 c. flour

Mix all ingredients. For filling use lean pork, onions and salt and pepper. 
Make a patty of 1 1/2 cups dough.
Place filling in center and fold together. Parboil 10 minutes in 1 kettle, 
then move to a larger kettle and boil 1 1/2 hours.

(White Klub: Omit blood and rye flour.)
-------------------------------------------------
Blod Klub
"Farm Recipes and Food Secrets from the Norske Nook"
By Helen Myhre

List of Ingredients

1 quart blood
1 3/4 C water
3 C chopped suet
2 T salt
2 tsp pepper
2 tsp ginger
1 tsp cloves
5 C rye flour
3 C white flour

Combine all ingredients and form into large balls. In center of each place 
pieces of suet and cover well.
Place in kettle of boiling salted water and simmer for half an hour or more. 
Very good served with butter,
also with butter and syrup. Left over dumplings may be sliced and fried in 
butter.
----------------------------------------------
Blod Klub

2 qts. blood and water
1 T. salt
1/2 c. melted lard
2 c. ground potatoes
1/2 c. ground pork
2 c. coarse flour
2 tsp. baking powder
2 tsp. soda
Enough flour to make batter, as for cake.

Directions:
Usually pork blood is used for this, but can use beef blood as well. Best to 
use fresh blood immediately after butchering!
Bake 1 1/2 hours in 2 greased 9x13 pans.
-----------------------------------------------
Blod Klub

3 qts blood
1 c. syrup and 1/2 c. brown sugar
1 Tbsp. (tsp.?) each salt, cinnamon, allspice
1 1/2 c. raw rice (boil)

flour these: leaf lard and raisins

1 1/2 graham flour (white flour) till quite thick, like waffle batter.

Sew in socks and steam in tall cans about 3 hours, grease cans well.

Take out soon as done.

Serve hot. 

Three Eye Cookies

On 7 Feb 2006 at 0:21, Judi wrote:

> Hello, my name is Judi. I am looking for a recipe for I believe a
> Scottish  cookie. From what I can remember as a child, it was currant
> jam sandwiched  between two butter cookies. The top cookie has a hole
> in the center and always  had pink icing. I would so much like to
> taste these cookies again, and pass this  recipe on to others. Thank
> you for all your hard work, I hope you can find  something out for me.
> Even the name would be so helpful. The closest I have  come to finding
> anything out is Drei Augen? Thanks again.
> 
> Judi
> 

Hi Judi,

I cannot find any Scottish cookies like you describe. Sorry.

"Drei Augen" is German for "three eyes". There is a German recipe for "drei augen" cookies that is somewhat similar to what you describe. See here for a photo:

Drei Augen

There's also a recipe below.

Phaed

Drei Augen 

11/4 cups (21/2 sticks) unsalted butter, softened 
2/3 cup granulated sugar 
21/3 cups all-purpose flour 
1/2 cup whole natural (unblanched) almonds, finely ground 
1 teaspoon ground cinnamon 
1 cup confectioners' sugar 
1 cup red currant jelly (or seedless raspberry preserves) 
Put butter and sugar in large mixer bowl. Mix on medium speed 
of electric mixer until very fluffy and well blended. 

Combine flour, finely ground almonds and cinnamon in bowl; 
stir until thoroughly mixed. Stir flour mixture into butter 
mixture. 

Divide dough into thirds. Place each third between 2 large 
sheets of waxed or parchment paper. Roll out each third into 
a circle 11 inches in diameter and 1/8-inch thick, checking the 
underside of the dough and smoothing any creases. Keeping the 
paper in place, layer the rolled dough on a baking sheet and 
refrigerate for at least 2 hours or up to 24 hours. 

Grease cookie sheets or line with parchment paper or greased 
aluminum foil. 

Working with one portion of dough at a time (keep the remainder
refrigerated), gently peel away and replace 1 sheet of the paper. 
(This will make it easier to lift the cookies from the paper later.) 
Peel away and discard the second sheet. Use a 11/2-inch cutter to 
cut out rounds, then use the small end of a 3/8-inch plain pastry 
tip or a drinking straw to cut out 3 small holes in half of the 
rounds. With a spatula, transfer cookies to prepared cookie sheets,
spacing 11/2 inches apart and placing the top and bottom cookies 
on separate sheets, because the cookies with holes bake faster. 
Repeat with remaining dough. 

Bake, one sheet at a time, on center rack of preheated 350í oven 
10 to 15 minutes, or until pale golden. Remove sheet to a wire 
rack and let stand until cookies firm slightly. Transfer cookies 
to racks to cool completely. Sift confectioners' sugar over cookies 
with holes. 

Heat jelly in saucepan until boiling; boil 2 minutes. Let cool 
to lukewarm. Turn solid cookies over so the bottom side is up. 
Spoon 1/4 teaspoon cooled jelly onto each cookie, then top with 
a cut-out cookie. Press lightly so the jelly fills in the 3 holes. 

Yield: About 3 dozen 11/2-inch sandwich cookies. 

Bronzing Spice

On 8 Feb 2006 at 14:54, Karl wrote:
> 
> Hello,
> 
> My wife and I are nearly out of a bronzing spice mixture I picked up
> during a 2003 trip to New Orleans.  We love the flavor it provides,
> but the supply has been disrupted, as you can understand.
> 
> Do you have anything we can use to make our own bronzing spice
> mixture?
> 
> Thanks.
> 
> Karl in Richmond
> 

Hello Karl,

The only recipe for bronzing spice that I can find is part of the bronzed tuna recipe below. Should be fine, though, no matter what you use it for.

Phaed

Bronzed Tuna

Fresh 3/4-inch- to 1-inch-thick yellowfin tuna, 10 to 12 ounces per serving

Olive oil 

For the bronzing spice:

2 teaspoons salt
11/2 teaspoons paprika
11/2 teaspoons granulated onion
11/2 teaspoons dry mustard
1 teaspoon granulated garlic
1 teaspoon white pepper
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves 
1/2 teaspoon ground black pepper 

For the creole sauce:

Seasoning mix (recipe follows)
4 tablespoons olive oil
1 cup peeled and chopped tomatoes or canned diced tomatoes
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green peppers
2 teaspoons minced fresh garlic
11/2 cups chicken stock
1 cup tomato sauce
1 teaspoon sugar
1 tablespoon Tabasco or hot sauce 

For the seasoning mix:

2 bay leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves

Make the creole sauce the day before to allow the flavors to blend. 
Heat before serving.
To make the sauce, mix together the seasoning mix ingredients. 
In a large, heavy-duty sauce pan, heat the oil. SautÚ the tomatoes,
onions, celery and peppers until the onions are translucent.
Add the garlic and seasoning mix; sautÚ another five minutes, then 
add the stock, tomato sauce and sugar. Simmer for 20 minutes; add 
hot sauce to taste. Remove the bay leaves before serving.
To make the fish, mix together all the ingredients for the bronzing
spice. Coat both sides of the fish liberally with the seasonings; 
sautÚ in a heavy skillet in olive oil on medium-high heat until the
exterior turns amber-brown. 
Turn the fish over and sautÚ the other side; serve medium-rare.
Ladle the creole sauce onto a plate and top with a bronzed tuna 
fillet. 

Byrek me Spinaq

I'm writing in response to Charla's request...I know exactly what 
she's talking about and was able to find a recipe...however, this 
one is with Spinach [but can be replaced with ground beef/feta 
cheese instead]...the Dish itself is called a Byrek or Burek..it's
actually sold here in the States as well..mainly in the Bronx
[NY]..."Tina and Tony's Pizza" [in the BX] makes the Best Burek 
out there..Enjoy!!

Byrek me Spinaq

(Spinach Pie)

1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
2 eggs
salt, half teaspoon

( NOTE: A medium-sized, round baking pan is recommended because 
it's more authentic but any medium-sized baking pan will do).

Brush the baking pan with some of the oil, and start laying the 
pastry leaves inside. First, lay two leaves, sprinkle or brush 
with oil, then lay two other leaves, and repeat the procedure 
until half of the leaves are laid. Make sure that they cover the 
pan by hanging them about one inch over the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta 
cheese, oil, onions, eggs and salt, and spread this mixture over 
the already laid pastry leaves. Finish by covering the spinach 
with the rest of the pastry leaves repeating the first-half 
procedure and then roll the hanging edges of the bottom leaves 
over the pie (think of a pizza crust), sprinkle top with oil and 
bake moderately at 3501_F for about 45 minutes, or until golden 
brown. Serve hot, accompanied with buttermilk, or beaten yogurt, 
thinned down in cold water or with chilled stewed prunes. 
Sometimes a green salad adds to the meal!

A Few Australian Recipes

Anzac Biscuits

Ingredients

1 cup (8oz) unbleached flour
1 cup (8oz) rolled oats
1 cup (8oz) granulated sugar
3/4 cup (6oz) shredded coconut
1/2 cup (4oz) raisins
1/8 cup (1oz) chopped dried apricots
1/4 cup (2oz) sesame seeds
2 tbsp (1oz) corn syrup
1 1/2 tsp (1/4oz) baking soda
150g (5oz) butter

Instructions

Melt the butter and the corn syrup over low heat in a medium-size
saucepan. In a cup, dissolve the baking soda in 1 tsp (1/6oz) hot 
water, and add it to the butter and syrup mixture. When the mixture
begins to foams, mix in the flour, the oats, the shredded coconut, 
the apricots, the sesame seeds, and the raisins. Add 2 tsp (1/3oz) 
water and knead lightly.

Grease your hands. Roll the dough into golf-sized balls and arrange 
them, keeping at least 2cm (3/4in) distance between them, on a 
lightly greased baking sheet.

Cook at 180C (350F) until the edges turn golden. Remove the baking 
sheet from the oven. Cover and allow to cool at room temperature. 
Using a thin, flat spatula, gently remove each biscuit from the 
baking sheet. Store at room temperature.
-----------------------------
Pavlova Cake

4 egg whites
1 cup very fine sugar
2 heaped teaspoons cornflour
1/2 teaspoon vanilla essence
1 cup whipped thickened cream
2 passion fruit
3 kiwis
2 bananas
200 g (7 oz) strawberries

Preheat the oven to 180░C (350░F). Then grease a 18 cm (7 inch) 
round baking pan and dust it lightly with a little cornflour.
Beat the egg whites until soft peaks form and gradually beat 
in the sugar. Beat until the mixture is thick and the sugar is 
dissolved. Carefully fold in the cornflour and vanilla essence. 
Spoon into the baking pan . Reduce the oven heat to 150░C ( 300░F) 
and place in oven. Bake for 1 hour. Let stand for 5 minutes before
turning onto a serving plate. Allow to cool completely before 
decorating with the whipped cream and sliced fruit.
---------------------------
Damper

2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup  milk (or 1/2 cup powdered milk and 1 cup water.)

preheat oven to 350░ F

Mix together the dry ingredients and the butter.  Add the liquid 
and mix well.  Knead for about 5 minutes.

Shape into a flattened ball, and place on a greased and floured 
baking sheet or in a greased and floured round cake tin (gives a 
better shape).Bake for approximately 30 minutes.

Notes:
serve in moderately thick slices while still fairly hot.  Golden 
syrup is the traditional thing to spread on it. It goes well with 
jam, too.
----------------------------
Mango Mousse

500g (171/2 oz) can mangoes, drained and sliced
or 4 fresh mangoes, sliced
1 tablespoon lemon juice
3/4 cup sugar
1 tablespoon gelatin
1/4 cup boiling water
21/2 cups whipped cream.

Keep some mango slices for decoration, puree the rest. Add lemon 
juice and sugar.
Sprinkle gelatin over hot water, add to mango puree. Fold cream 
into mango puree.
Spoon into small bowls, refrigerate until set.

Decorate with mango slices.

Serves 6

""


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