Finnish Christmas Eve Recipe #3

Patrice Lyle, author

Here's the third recipe that our spies dug up from author Patrice Lyle's secret collection of tasty Finnish recipes for Christmas Eve. And although this is the last of the recipes, if you stop back on Christmas eve, we'll have one more special Finnish treat.

Here's the third secret recipe:

Rutabaga Casserole (Lanttu Laatikko)

Ingredients:

3 fresh rutabagas

4 eggs, beaten

1 TBSP butter

nutmeg

sea salt

pepper

Peel the 3 rutabagas and cut into chunks. Boil in salted water for about 45 minutes or until soft. Drain and then mash. Add the butter, and then salt and pepper to taste. Beat eggs well in a separate bowl and add to rutabagas. Mix well and pour into greased oven dish. Sprinkle with nutmeg and bake, uncovered, at 350 degrees for about 35 to 40 minutes. This casserole is really like a soufflé and could be made more like a soufflé using only the egg whites and adding a bit of milk (or Thai Kitchen Lite Coconut Milk for those who don’t do dairy like me J). It can also be mixed ahead of time, refrigerated and then baked on Christmas Eve. This is one of my favorites!

And be sure to watch for Lethally Blonde starring Morgan Skully, the blonde demon who spies for the devil. It releases February 14, but you can preorder a copy at the Leap Books store.

And don't forget to stop back for your special Christmas eve treat...

Finnish Christmas Soup for Good Luck

Patrice Lyle, author

Here's the second recipe that our skullduggery snagged from author Patrice Lyle's secret collection of luscious Finnish recipes for Christmas Eve. As we promised, we're going to post one every other day leading up to Christmas Eve.

So stop back for some more wonderful Christmas treats.

Here's the second secret recipe:

Fruit Soup over Creamed Rice w/ the “Good Luck Almond”

Ingredients for the fruit soup (note: fruit soup is delish served over ham):

1 lb mixed dried fruits
2 ½ quarts water
1 cinnamon stick (note: can sub powdered cinnamon if you don’t have a stick)
1 cup sugar
1 TBSP cornstarch
2 TBSP cold water

Simmer dried fruits in water with sugar and cinnamon stick until tender (about one hour). Dissolve cornstarch in the cold water. Bring soup to boil and stir in cornstarch mixture. Cook covered on low to medium heat until soup has thickened and is clear. Cool with cover on to prevent skin from forming on top. This is an easy recipe to make on Christmas Eve day and just keep warm on the stove. The rice (below) can be made the day before and refrigerated.

Ingredients for the creamed rice:

1 cup uncooked white rice
6 cups of milk (or nondairy substitute of Thai Kitchen Lite Coconut Milk)
½ tsp salt
2 tsp sugar
1 cup cream, whipped (or nondairy substitute Thai Kitchen Coconut Milk, not the Lite)
Cinnamon sugar mixture
1 almond to put in the bowl (very important b/c tradition has it that whoever gets the almond will have good luck in the upcoming year … but no digging through the bowl to find it allowed!)

Combine rice, milk, salt and sugar in top of a double boiler. Cook over boiling water for about 2 hours, stirring occasionally, until rice is creamy and milk is absorbed. Cool for about 30 minutes and fold in whipping cream. Then add the ‘good luck almond” and sprinkle with cinnamon sugar.

This recipe makes a lot! And people love the Good Luck Almond part!

And be sure to watch for Lethally Blonde starring Morgan Skully, the blonde demon who spies for the devil. It releases February 14, but you can preorder a copy at the Leap Books store.

Finnish Christmas Recipes

Patrice Lyle, author

Those of you who read author Patrice Lyle's blog on Julia Karr's Live Journal blog know she mentioned some delicious-sounding Finnish recipes for Christmas Eve. Luckily, for you we have undercover agents to rival Morgan Skully, the heroine of Lethally Blonde, who spies for the devil. We managed to get our hands on 3 (yep, 3 yummy recipes) and we're going to post one every other day leading up to Christmas Eve. So pop back for some more wonderful Christmas treats.

Here's the first secret recipe:

Finska Pinnars (my favorite cookie EVER!!)

Ingredients:

1 cup (2 sticks) unsalted butter, softened

½ cup sugar

1 tsp almond extract

1 and 2/3 cups sifted all-purpose flour

½ cup finely chopped blanched almonds

3 TBSP sugar

1 egg yolk

1 TBSP water

2 squares semisweet chocolate

2 teaspoons vegetable shortening

Royal Icing

Milk (or nondairy Original Rice Milk)

Beat the butter with ½ cup sugar and almond extract in a large bowl with electric mixer until light and fluffy. Stir in flour until soft dough forms. Refrigerate at least 1 hour.

Combine chopped almonds and 3 TBSPs sugar on wax paper. Beat egg yolk and water in a bowl until blended. Set both aside.

Remove dough from refrigerator. Take about 2 level teaspoons of dough for each cookie and roll (with floured hands on a floured surface) into 3-inch length “finger shaped” pieces.

Brush each cookie with egg & water mixture, then coat each cookie with chopped almonds & sugar mixture. Place 2 inches apart on an ungreased cookie sheet.

Bake at 375 degrees fro about 12 minutes or until golden. Note: cookies will flatten into ovals during baking. Cool on wire racks.

To decorate: melt chocolate with shortening; cool slightly and drizzle over cookies. Thin a small amount of Royal Icing (recipe follows) with milk (or nondairy Original Rice Milk) and drizzle over chocolate. Let set until chocolate and icing hardens. Makes about 3 dozen.

Royal Icing

Ingredients:

1 egg white

dash of salt

¼ tsp cream of tartar

¼ tsp vanilla extract

1 cup (or so) of confectioners sugar

Mix all ingredients together and drizzle over Finska Pinnars. Cover any unused portion in a bowl for later use.

And be sure to watch for Lethally Blonde, which releases February 14, but you can preorder a copy at the Leap Books store.