Anna Sultana’s Lemon Blueberry Muffins and Fried Green Tomatoes

Happy October first!
COVID-19 has been with us for over six months.
It’s been a half year like no other.

But some things have stayed the same, such as tonight’s Full Harvest Moon.
It got its name because the Autumn Equinox happened on September 22nd.
The full Moon that comes nearest to the equinox is the one called the Harvest Moon, and it can occur in either September or October.
The full moon rises above the horizon around sunset, about 30 minutes later each night.
This extra light gave farmers extra time for harvesting, giving it the name Harvest Moon.

Here in Manitoba we’re also at risk of getting more frosty nights.
I harvested the tomatoes that were still on the vine.
Some were ripe, but most weren’t.
No problem - I’ll just make some Fried Green Tomatoes.


Last April I posted the recipe for Anna Sultana's Lemon Cranberry Muffins.
They’re delicious, but since we’ll be having cranberries as a side dish with a holiday meal - or two - it’s time to make muffins with blueberries.

Stay safe and well!

Hints:

You don’t have baking powder? Save yourself a trip and make your own.
Cream of tartar combined with baking soda is an excellent baking powder substitute.
For 4 teaspoons baking powder:
Combine 1 teaspoon baking soda with 2 1/2 teaspoons cream of tartar.
To make it shelf-stable add 1 teaspoon of cornstarch to the mixture.

These muffins, unglazed, also freeze well.


                        Lemon Cranberry Muffins

Line 24 muffin cups with paper muffin liners, or grease them

Melt
1/2 Cup butter
Set aside and allow to cool slightly.

Sift together in a medium bowl
3 Cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Place in a medium bowl
1 1/2 Cups frozen blueberries
Coat the berries with
1/4 Cup flour

Place in a larger mixer bowl
1 1/3  Cups sugar
1 1/4 Cups milk
1 Cup sour cream
the melted butter
2 large eggs
1 teaspoon lemon extract
Beat with an electric mixer on low speed until blended.
Fold in the flour mixture until batter is just moistened.
Fold in the coated blueberries
Stir just enough to blend. Do not over mix.

Preheat oven to 350º F
Fill the prepared muffin cups 3/4 full.
Bake in preheated oven 30 minutes, or until golden brown.
A toothpick inserted into a muffin should come out clean.
Cool for 10 minutes before removing from the pan to a wire rack.

If you want to dress up your muffins you can makes this lemon glaze:
Combine in a small bowl
1 Cup confectioners’ sugar
2 Tablespoons lemon juice
Stir until smooth.
Place the muffins on a plate and drizzle with the glaze.

                                  ~~~
                        Fried Green Tomatoes

Combine in a shallow bowl
1/2 cup flour
salt and pepper to taste

Slice 1/2-inch thick
4 to 6 firm green tomatoes

Place in a skillet
1/2 cup vegetable oil or shortening
Heat over medium high heat.

Dip tomato slices in flour and place in hot skillet.
Brown tomato slices thoroughly on both sides.
When tomatoes are finished, add to the skillet
1/2 cup milk
Stir to make a gravy.

Pour gravy over tomatoes and serve as a side dish.

Folklorama: Janson’s Temptation and Kjotkaker

Janson’s Temptation

In 1980 the Scandinavians did something a little different from the approaches used by the Irish and Ukrainians.

Instead of two pavilions about the same country, or two pavilions representing two different locations in the same country, they decided to present a pavilion focusing on one country, Sweden, and another pavilion giving a small taste of Iceland, Denmark, Finland, Sweden and Norway.

A cultural smorgasbord, so to speak.

The Swedish pavilion was at the Vasalund retirement home at 5429 Roblin Boulevard, and was sponsored by the United Swedish Canadians.

Along with displays of ethnic costumes, handicrafts and artifacts, there were demonstrations of rya making, Dalamoining and straw weaving.

They had trays and other household items that had been decorated with rosmålning, which is called rosemaling in Norway.

I still have a couple of trays and a cutting board we had bought there, and they are quite pretty.

There were folk dancers, songs, and a live band to provide music for dancing.

The Smorgasbord table was laden with hot and cold dishes, sandwiches, coffeecakes, waffles and cookies.

And then there was the The Scandinavian Pavilion, which extended a hearty Velkommen, Terve Tuloa, Välkommen and Velkominn to all!!

It was sponsored by St. Stephen’s Lutheran Church’s Action 70’s Group and was set up in the St. James Civic Centre.

That was quite a busy place that week, packed with folk songs and dances.

The lineup was: Iceland on Monday, Denmark on Tuesday, Finland on Wednesday, Sweden on Thursday and Norway on Friday.

Sunday and Saturday featured entertainment from all five countries.

They presented Lila Platt, the Songbird of the North; the Vopnfjords and Hecla Chorus of Islandingadagurinn fame, the New Iceland Choir, Saga Dancers, and Kris Bjornson.

There was a Norwegian Folk Dance Group from Minneapolis on Friday and Saturday.

Each night’s menu depended on the featured nation.

There was also a “Tasters’ Table” of snacks from all five nations: Vinatertas, Rullesill, Rullupyisa, as well as a smorgasbord and many pastries.

The Scandinavian Pavilion will be open during Folklorama this year.

It’s still a great way to visit a few countries at one time.

Hints:

The cream and milk mixture for the Janson’s Temptation depends on how much fat you want in your recipe.

The Scandinavian Pavilion had this hint for the meatballs:

Form meatballs the easy way by wetting a teaspoon in a glass of cold water and rolling them in the palm of your hand.

                        Janson’s Temptation

Butter a baking dish.

Peel, rinse and cut into thin strips

5 - 6 medium potatoes

You’ll need 4 Cups of thin strips.

Leave the strips in cold water until needed. 

Before using wrap strips in paper towels to get the water out.

Peel and slice thin 

2 - 3 onions

You’ll need 2 Cups of thin slices.

Combine in a small dish

1 Tablespoon fine dry breadcrumbs 

salt and ground white pepper to taste

Preheat oven to 400º F

Heat in frying pan

2 Tablespoons butter or margarine

Sauté the onion slices

Spread the slices in the prepared baking dish.

Evenly distribute on top of the onion slices

10 - 12 anchovy fillets (Swedish or Norwegian, of course)

Cover with the dried potato strips.

Sprinkle the bread crumb mixture over the top and dot with

2 Tablespoons butter or margarine

Bake 15 to 20 minutes.

Reduce heat to 350º F

Remove the baking dish from the oven and pour over the potatoes

2 - 3 Tablespoons brine from the canned anchovies

1 - 1 1/2 Cups cream and milk

You want the level of the liquid to be even with the potatoes.

Bake 45 minutes until golden and the liquid is almost absorbed. 

                        Kjotkaker  (Norwegian Meatballs and Gravy)

Finely chop 

1 small onion

You want 6 Tablespoons chopped onion

Melt in a large frying pan

2 Tablespoons butter

lightly fry the onion.

This can be added to the meat mixture, or you can set it aside for the gravy, or you can use some in each.

Place in a large bowl

1 pound ground beef

1/4 pound ground lean pork

1/2 Cup soft bread crumbs

1 egg, beaten

1/2 Cup milk

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon allspice

Mix together and form into 1-inch balls.

Brown them in a large fry pan over medium heat, and keep rotating until they are browned on all sides.

Remove the meatballs to a dish and make the gravy.

Add to the fat in the pan

3 Tablespoons flour

1 teaspoon sugar

salt and pepper to taste

Heat until the mixture thickens, then remove from heat and stir in

1 Cup water

Heat 5 minutes, stirring, then add the meatballs.

Simmer for 5 minutes over low heat.

Carmela Soprano's Roast Pork Shoulder & Gravy

There's another roast recipe in Janice Soprano's Sunday Dinner chapter in Artie's The Sopranos Family Cookbook.

Roast Pork Shoulder.

No picture.

No problem.

Okay… this could be a regular Sunday dinner.

Or a special occasion dinner.

Especially if you went overboard on the Christmas gifts.

Most of us remember sitting down to overcooked pork.

Janice said Johnny Soprano called it "Partlcle board a la Livia".

Trichinosis was a big fear back then.

Nice to know Livia was scared of something.

USDA recommends cooking meat to 145ºF (well-done).

You've been warned.

                        Roast Pork Shoulder

Serves 8 to 10

Place the oven grate in the lower third of the oven

Preheat the oven to 350º F

Finely chop together

8 garlic cloves

1 Tablespoon rosemary

Place the chopped items in a small bowl and add

1 Tablespoon salt

1 teaspoon pepper

olive oil - enough to make a paste

Place fat side up in a large roasting pan

6 pound pork shoulder roast

With a sharp knife, score the skin, cutting 1/4 inch deep crosshatch lines.

Stab into the surface of the pork.

Rub the paste into the cuts.

Roast for 3 hours.

Tip the pan and remove the excess fat.

Roast for another 1 1/2 hours.

The skin should be crisp and a nice brown.

Transfer meat to a cutting board.

Let stand 20 minutes.

Remove the pork skin and slice the meat.

Serve hot or cold with some of the skin.

Janice doesn't mention this, but while the meat is standing, 

you can prepare the juices:

Spoon off the fat from the roasting pan.

Add

2 Cups chicken broth

Place it over medium heat.

Cook, scraping up the meat bits with a wooden spoon, 

until the gravy is slightly reduced, about 5 minutes.

Strain the liquid into a heated gravy boat.

Would I make Roast Pork Shoulder again?

Sure.

It's more budget friendly and healthy than the rib roast.

And the guys in the meat department don't laugh when I buy it.

One recipe down.  Sixty-five more to go. 

Carmela Soprano's Standing Rib Roast & Gravy

Some folks have serious food traditions.

The meat and potato kind of traditions.

Fish on a holiday or holyday just won't cut it.

No problem.

There's a special meat recipe in Janice Soprano's Sunday Dinner chapter in 

Artie's The Sopranos Family Cookbook.

Standing Rib Roast.

There's even a picture of the roast all by itself.  No veggies need apply.

Yes, it's that special.

According to Janice, this was just regular Soprano Sunday dinner fare.

In those days folks knew juicy, not artery-clogging fat.
Standing Rib is juicy, fatty and a bit pricey.

Yeah, well, Johnny Soprano had his arrangements at Satriale's Market.

Most of us don't have this kind of help with our budgets.

So, this is a big deal kind of dinner.

Make sure your guests know that.

USDA recommends cooking meat to 145ºF (well-done).

Rare will give you a reading of 125ºF.

It's your call.

                        Standing Rib Roast

Serves 10

Place the oven grate in the lower third of the oven

Preheat the oven to 325º F

Place fat side up in a large roasting pan

4-rib fully trimmed beef roast (about 8 pounds)

Sprinkle it with 

salt and pepper

Scatter around the meat

2 medium carrots, peeled and chopped

2 onions, cut into wedges

Roast: rare - 12 minutes to the pound

So, an 8 pound roast will need at least 1 hour, 45 minutes.

Transfer meat to a cutting board and cover with foil.

Let stand 20 minutes.

While the meat is standing, prepare the juices:

Spoon off the fat from the roasting pan.

Add

2 Cups beef broth

Place it over medium heat.

Cook, scraping up the meat bits with a wooden spoon, 

until the gravy is slightly reduced, about 5 minutes.

Strain the liquid into a heated gravy boat.

Would I make Standing Rib Roast?

No.  It's a rather fatty cut of beef.

My doctor would not take it well.

He might act like one of Tony's boys.

One recipe down.  Sixty-six more to go. 

Allspice (whole berry or ground) - Margaret Ullrich

Allspice!  

A spice for all seasonings!

Just so you know... allspice is not a blend.

It's a fruit.

Just like a berry.

Really.

In 1493 Christopher Columbus discovered allspice in the West Indies.

It's the berry of the West Indian tree Pimenta dioica of the myrtle family.

Lucky for us.

It looks like a dark peppercorn.

It has a mildly pungent flavor.

And it goes with just about everything.

Whole allspice is a handy thing to have...

  Add 2 or 3 to the peppercorns in your peppermill for extra flavor.

  Drop 1 or 2 along with a strip of orange peel to hot tea.

  Add 6, more or less, to the pot when making soup stock.

The addition of a few allspice berries will give a flavor boost to pickling liquids, marinades, meat gravies and poaching liquid for fish.

Speaking of pickling...

If you don't want to buy bags of spices, buy a bag of pickling spices.

A few favorites are in there, including allspice.

So, if you want to have an assortment of spices, get pickled.

If you've bought a bag of whole allspice, you can have the best of both worlds.

As explained earlier, allspice can be ground in a pepper mill (or blender) 

or bruised by crushing in a pestle to release the flavor.

And the joys of ground allspice...

  Add a pinch to cherry pie filling.

  Stir into creamed or buttered spinach.

  Add to tomato sauces.

  Add to chocolate cake and puddings, as well as hot chocolate.

  Add to other baked goods, especially fruit cakes, pies and puddings.

  Sprinkle on beets, squash or other yellow vegetables.

  Add a dash to chili or tomato sauce, and to green tomato pickles.

  Allspice complements the flavor of lamb and adds a flavor touch to meat casseroles.

Allspice is quite assertive, so use it cautiously.

But do use it!