Raisin Beer Bread – Gail Frasier
2 C beer
1 pkg (15oz) raisins
5 C flour
1 1/4 C sugar
1 T baking soda
1/2 t salt
1 1/2 t ground nutmeg
3 eggs, well-beaten
2 1/2 C grated mild cheddar or American cheese
2C chopped walnuts
Heat beer to boiling. Pour over raisins, Let cool.
Mix flour with sugar, soda, salt and nutmeg.
In another bowl, mix together the beer w raisins, eggs, cheese, nuts.
Combine the wet ingredients with the dry. Mix well. The batter is stiff.
Spoon batter into 2 greased loaf pans.
Bake at 350 for 45-55 minutes or until a toothpick comes out clean.
Drink the rest of the beer.
Risalamande (Danish Almond Rice Pudding) – Kris Millard
The most popular Danish Christmas dessert Risalamande is a wonderfully creamy almond rice pudding that is served topped with a delicious cherry sauce.
Risengrød, or rice pudding, has bean a beloved dish in Denmark for centuries, a dish enjoyed by rich and poor alike. But in the 1800’s, as was the case in most of Europe, there came a point when the upper-crusted bourgeoisie wanted to further distinguish themselves from the poorer, working classes and that distinction included food.
But the bourgeoisie weren’t about to give up their beloved Risengrød. Yet to eat the common food of the poor farmers wouldn’t do either. A solution was found: They would add some luxurious items like whipped cream and almonds and then give it a new name, a French name, of course, riz å I’amande, to give it an air of elegance. To borrow an American phrase, now the bourgeoisie would have their cake and eat it too.
Oyster Stew – Mary Farrell
1 pint oysters, drain and set aside the liquor
3 TBS Butter, melted in a pan
1 LG Onion chopped, cook in butter approx 8 minutes until translucent
Stir in reserved oyster liquor, cook to reduce to 1/2 approx 10 minutes
3 cups milk and 1 cup half-and-half, simmer but do not boil or it will curdle
Add oysters and allow to cook until the oyster edges begin to curl.
Add salt & pepper to taste.
Can top in bowl with butter pat, parsley, chives, green onions , or a dash of Sherry
Serve with oyster crackers.
Enjoy!