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RECIPES |
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At Friendship Farm we enjoy cooking as much as we like good eating...and we're always excited to share recipes with others of similar interests. Over the years we've collected a few that we find really good, and not too difficult to put together. If you have one to share, please send it along, and space permitting, we'll include it, with the appropriate credit, in our recipe file.
Lingonberry Roll Up (with modifications for lighter, sugar-free diets)
Petite Lingonberry Cheese cakes
Swedish Cream with Lingonberry (with modifications for lighter, sugar-free diets)
Pork Tenderloin with Lingonberry-Balsamic Sauce
Quickly prepared Sauces and treats
(use Sugar-free products and low fat ingredients for low-sugar diets)
Lingonberry Horseraddish Sauce A unique sauce for wild game, turkey, or roast
Lingonberry Sour Cream Sauce use as a dip for Swedish meatballs
Lingonberry Stuffed Croissants
Lo Carb Lingonberry tortilla (developed for lo-carb sugar-free diets)
2 Eggs (or an egg substitute)
1 C. Milk (1% or skim)
½ C. Sugar (or SplendaÒ sweetener)
1 C. Flour
½ tsp. Salt (try Lite salt)
Whipped Cream or Fat Free Cool Whip
Lingonberry Jam or Syrup (try Friendship Farm Sugar-Free products)
Stir the first five ingredients until smooth. Cover and let stand for 30 minutes, or refrigerate overnight. Stir again. The batter should be just thick enough to coat a spoon dipped into it. If it’s too thick add milk.
Heat a medium size frying pan that has been oiled or sprayed with non-stick spray.
Pour a small amount of batter into the pan then tip the pan and spread the batter to coat a little up the sides.
Cook on one side then turn and brown the other. Roll-ups may be kept warm in a low oven or reheated for use later. Just before serving spread Lingonberry Jam or Syrup along the center of the roll-up and, as the name suggests, roll it up.
Top with whipped topping and drizzle with a little more Lingonberry syrup or jam.
This light chilled soufflé, made well in advance, provides a grand finale to an occasion, while allowing the host/hostess to feel serene and enjoy the guests and the moment.
2 envelopes unflavored gelatin 1/2 tsp. lemon rind (optional)
2 C. sugar, divided 1/4 tsp salt
1 C. water 1 tsp cream of tarter
10 eggs, separated red food coloring
1 cup Lingonberry Syrup Lingonberry jam (for topping)
Separate eggs.
In a saucepan stir together the gelatin and 2/3 cup of sugar.
Stir in the water and let the mixture rest.
Beat the egg yolks with the lingonberry syrup and lemon rind if desired.
Add syrup/eggs to the gelatin mixture.
Place mixture over low heat and cook stirring constantly until the gelatin is dissolved and the mixture is slightly thickened (about 5 to 7 minutes).
Stir in a few drops of food coloring and chill only until it mounds slightly when dropped from a spoon, but has not set firmly.
Add salt and cream of tartar to egg whites and beat until stiff but not dry.
Gradually beat in remaining 1 1/3 cups of sugar and continue beating until very stiff.
Fold in previously prepared gelatin mixture.
Turn into prepared soufflé dish and top lightly with lingonberry jam.
Chill until firm, or overnight.
Before serving remove collar from soufflé dish.
NOTE: To prepare the soufflé dish, use a straight-sided casserole that measures 7 cups to
the top. Make a collar for the dish by folding foil or wax paper into four thicknesses about 3 inches wide and long enough to go around the dish with a generous overlap. Tape the band to the dish and wrap around to form the collar, taping the end securely.
Petite Lingonberry Cheese Cakes
9-oz cream cheese (3 packages)
1/4 pound butter or margarine
2 Tbs sugar
1 Tsp vanilla
1 egg
Sour cream
Friendship Farm Lingonberry jam
Cream together until smooth cream cheese and butter
divide into 24 balls and place one ball in each of 24 small muffin tins
Press against the sides to line each tin evenly.
Prepare filling and spoon evenly into each lined muffin tin
FILLING:
Crush 6 oz cream chees.
Beat in sugar, vanilla and egg
Bake filled muffin tins 20 minutes at 350 deg.(F)
Cool then spread each with sour cream and top with jam.
Serve with Baked or Grilled Salmon
2 lbs. Salmon Baked or Grilled
½ C. Pine Nuts
½ C. Lingonberry Jam or Syrup ¼ lb. Unsalted butter
Few dashes of Lemon Juice Dash of Salt & White Pepper
ü Lightly brown pine nuts in the butter using medium heat.
ü When browning is done add lingonberry jam and lemon juice
ü Wisk ingredients until smooth then add salt & white pepper to taste
Swedish Cream with Lingonberry
An elegant and unusual make-ahead dessert we have modified for a sugar-free diet.
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3 C. fat-free Half & Half cream |
2 C fat-free sour cream |
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1 C. Splenda |
Sugar-free Lingonberry Jam |
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1 T vanilla |
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1 T unflavored gelatin |
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Combine the cream, Splenda, vanilla and unflavored gelatin in a saucepan over medium heat.
Heat, stirring frequently, until hot but not boiling.
Remove from heat and stir in sour cream until smooth.
Pour into a single serving dish, or individual molds and chill until set, about 3 hours.
When ready to serve briefly dip dish in hot water and unmold onto serving plate(s). Slightly warm jar of lingonberry jam and spoon dollops of jam on cream before serving.
Note: Sugar-Free Blueberry or Sugar-free Spiced Blueberry Jams may also be substituted for the Lingonberry Jam.
PORK TENDERLOIN WITH LINGONBERRY-BALSAMIC SAUCE
2 Pork Tenderloins (1 lb. each) ¼ C. Balsamic Vinegar
6 T. Butter – divided ¼ tsp. Dried Red Pepper
2 C. Onion – chopped 1 tsp. Salt
1 tsp. Garlic - minced 2 tsp. Fresh Rosemary - chopped
1T. Cornstarch 1 jar Lingonberry Jam
Preheat oven to 375 F. Melt 3 T. Butter in a large skillet, and sauté Onions and Garlic. Transfer to small bowl and combine with Cornstarch. Add last 3 T. Butter to skillet and sear Pork, evenly browning on all sides. Transfer Pork to baking dish.
Deglaze skillet with Vinegar. Stir in Red Pepper, Salt, Rosemary and Lingonberry Jam and onion/garlic/cornstarch mixture. Cook, stirring, until the sauce thickens. Pour sauce over Pork and roast until thermometer reads 155 F. (about 25 minutes.) Baste and turn Pork every 10 minutes.
Slice and serve with sauce. Garnish with Rosemary Sprigs
QUICK SAUCES FOR FINE DINING
(contributed by Dawn Fowler of Rainier, Oregon)
Created for venison and elk, but we found it to be a favorite with turkey and roasts as well.
| 1 C fresh or frozen Lingonberries | Or, use 1 1/2 C. Lingonberry Jam rather than fresh berries, sugar and water. |
| 1/2 C sugar | 1/2 C. sour cream |
| 1 Tbs water | 2 tsp. prepared horseraddish |
Mix ingredients together, chill and serve.
A wonderful, and quickly prepared, dip for Swedish meatballs
Mix 1/2 C. Lingonberry jam with 1 C. Sour cream. Heat briefly in microwave.
Serve as a dip for Swedish meatballs (make and freeze the meatballs in advance) for an delightful and quickly prepared appetizer.
Lingonberry Stuffed Croissants
A delicious breakfast or brunch treat.
Purchase a package of pre-made Crescent Roll dough. It is available in the dairy cooler of most groceries.
Pop open the dough tube and place 1 Tbs. of Lingonberry Jam on each dough square.
Fold over to form a triangle and follow the package instructions to bake.
In no time, you'll end up with a dozen stuffed croissants for a delicious breakfast or brunch treat.
Lo-Carb Lingonberry Tortilla
Submitted by Becky Underhill
Before I swore off carbs, I loved hot pepper jelly. By using Friendship Farm sugar-free lingonberry jam I was inspired to create this odd and yummy low carb treat.
Pan fry both sides of one Mission low-carb tortilla -- you want it a little crunchy
Melt a little shredded cheddar cheese on top.
Drizzle with Louisiana hot sauce.
Add 1 TB of Friendship Farm Sugar-Free Lingonberry Jam.
Thanks Becky. We tried it and it was delicious!!!
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