#flufffbirdcooks

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Christmas morning Challah French toast. Made a boozy berry sauce (rasp and blueberries, grand marnier, chambord, OJ and a little sugar) with it that was THE BOMB.

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Sesame panko chicken, tempura spinach, broccoli and rice with spicy thai peanut sauce.

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Pictures from our St Patrick's supper. Soda bread, corned beef and veggies, Champ (mashed potatoes with scallions and chives and lots of butter), whiskey glazed carrots and ginger, skink soup, and currant shortbread. I am so, so full... it's great.

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pan seared round steaks, roasted garlc butter, haricots verts, garlic rosemary roasted potatoes.

poached sliced pears in spiced honey cabernet sauce with cool whip cuz im cool :)

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Sherry Balls

I love to throw these together in abundance for the holidays. My mom and myself have always loved to give tins of homemade cookies as Christmas presents to coworkers and friends. Sherry Balls are always, and I mean always able to be found around our house this time of year. 

They throw together super quickly, there’s no baking needed, and the longer they sit in their airtight tin inbetween layers of powdered sugar, the flavors have more time to blend, and they become even more delicious! That is, if they last long enough!

Sherry Balls

2 1/2 c Nilla wafer crumbs

1 c sifted powdered sugar, plus extra for storage

2 T cocoa

1/4 c cream sherry

1 c finely chopped nuts (I usually use pecans or almonds, but you can substitute more wafer crumbs if you want to go nut-free)

3 T corn syrup

Combine all ingredients; mix well. Shape into round balls 1″ in diameter. Roll in powdered sugar. Store in can or jar in between layers of powdered sugar. Flavor improves with age.

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Swedish Meat Balls 3 Ways (Köttbullar)

Since I had a request for Swedish Meat Balls...

Recipes pulled from the American Swedish Institute’s cookbook, Var Så God. Swedish meat balls can be served with cream gravy, brown gravy, or dipped in lingonberry jam (one of my favorites, I love the savory-sweet contrast).

1: Swedish Meat Balls-  Margot Avey

A simple recipe, one that whips together rather quickly for an easy family dinner.

1 can (10 1/2 oz cream of celery soup

1/2 soup can water

1 lb ground beef

2/3 c fine dry bread crumbs

1 egg, slightly beaten

2 T minced onion

1 T chopped parsley

dried dill, optional

1 tsp salt

Blend together soup and water, set aside. Combine remaining ingredients and add 1/4 cup of the soup mixture. Shape into 1-inch balls. Brown in large skillet in 1 T melted shortening. Add remaining soup mixture. If desired, shake on a little dill weed, dried or salt. Cover. Cook over low heat for 20 minutes, stirring occasionally. Serves 4 or 5. 

2: Swedish Meat Balls- Ingrid Johnson

This one requires a little more effort, as it details grinding the meats together, but it lacks a lot of the added flavor from herbs and spices. Sometimes, you can find a good butcher who will do this for you, however the recipe notes “This recipe is from a little Swedish lady who learned her cooking in Sweden many years ago. Don’t let the butcher tell you he has it already ground”.

1 lb round steak

1/2 lb pork steak, lean

1/2 c cracker crumbs

pepper and salt to taste

1 small onion, grated

3/4 c milk

1 egg, beaten

butter

Grind round steak with pork; grind twice more. Combine with other ingredients except butter; mix thoroughly and brown in butter. Cover pan; add a little water and steam for one hour.

3:Swedish Meat Balls- Florence J. Peterson

My personal favorite recipe. I love the flavor of the meat with the spices, and the brown gravy this makes.

1 T Shortening

1/3 c chopped onion

1 lb ground beef

1/2 lb ground pork

1 1/2 c dried bread crumbs

2 eggs, beaten

1 T salt

1 T sugar

1/4 tsp pepper

1/4 tsp nutmeg

3/4 c water (or milk)

1/4 c melted shortening (use to brown meatballs)

Melt shortening in skillet. Add onion and saute until tender. In bowl combine all ingredients, and shape into 1 1/2-inch balls and brown in melted shortening in hot skillet. Remove meat balls.

3 beef bouillon cubes

3 c boiling water

5 T flour

1 1/2 tsp lemon juice

3 bay leaves

Dissolve bouillon cubes in boiling water. Blend flour into remaining fat in skillet. Add bouillon and lemon juice. Stir until thickened. Add bay leaves and browned meat balls. Cover and cook slowly 1 hour. 8 servings.