Danish Caramelized Potatoes

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             FOOD FUNNY
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Jean B. of Forked River, NJ writes:

Dear Chef and fellow Recitopians,

I have personally tested this recipe and it will be on our cookie
platter on Christmas Day. In fact I brought them to a neighborhood
cookie swap and won the prize for the most delish cookie out of dozens.
Sweet and chunky with just a little bite to let you know that Jose is there. Happy Holidays to all.

Jose Cuervo Christmas Cookies

1 cup of water
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
4 large eggs
1 cup nuts
2 cups dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
again, to be sure it is of the highest quality, pour one level cup and
drink. Turn on the electric mixer. Beat one cup of butter in a large
fluffy bowl. Add one peastoon of sugar. Beat again. At this point it's
best to make sure the Cuervo is still ok, try another cup just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck
in the cup of dried fruit. Pick the fruit off the floor. Mix on the
turner. If the fried druit gets stuck in the beaters just pry it loose
with a drewscriver. Sample the Cuervo to check for tonsisticity. Next,
sift two cups of salt, or something. Check the Jose Cuervo. Now shift
the lemon juice and strain your nuts. Add one table. Add a spoon of
sugar, or somefink. Whatever you can find. Greash the oven. Turn the
cake tin 360 degrees and try not to fall over. Don't forget to beat off
the turner. Finally, throw the bowl through the window, finish the Cose
Juervo and make sure to put the stove in the wishdasher. Cherry Mistmas.

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             TODAY'S RECIPE
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This unusual potato dish is considered a "must have" on the Christmas
dinner table in many homes in Denmark and Iceland.

Danish Caramelized Potatoes (Brunede Kartofler)

24 small new potatoes
1/2 cup (125 ml) sugar
1/4 lb (125 g) unsalted butter, melted
Salt and freshly ground pepper to taste

Boil the unpeeled potatoes in enough salted water to cover for 15 to 20
minutes, until tender. Drain and allow to cool a little, then peel. Melt
the sugar in a heavy skillet over low heat until it turns to a light
brown caramel. Be careful not to let the sugar become too dark, which
can happen very quickly, as it will become bitter. Stir in the melted
butter and add as many potatoes as will fit without crowding the pan.
Shake the skillet constantly to roll the potatoes around and cover them
completely with the caramel. Remove the potatoes to a heated serving
dish and repeat until all the potatoes are coated. Season with salt and pepper.
Serves 6 to 8.

Red cabbage is a traditional accompaniment to the Christmas meal in most
of northern Europe and Scandinavia. I hope you'll enjoy this version from Germany.

Sweet and Sour Cabbage

A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup (160 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 tsp (10 ml) salt
2 Tbs (30 ml) lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup (125 ml) finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups (1.25 L) boiling water
3 Tbs (45 ml) dry red wine
3 Tbs (45 ml) red currant jelly (optional)

In a large mixing bowl combine the cabbage, vinegar, salt and sugar,
tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole
melt the lard or bacon fat over moderate heat. Add the apples and
chopped onions and cook, stirring frequently, for 5 minutes or until the
apples are lightly browned. Add the cabbage, the whole onion with the
cloves, the bay leaf, and the boiling water. Bring to a boil over high
heat, stirring occasionally, and reduce the heat to its lowest possible
point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make
sure the cabbage is moist, adding a few tablespoons of water if
necessary. When the cabbage is done there should be almost no liquid
left in the casserole. Before serving remove the onion and bay leaf, and
stir in the wine and currant jelly.
Serves 4 to 6.
Received on Tue Dec 23 09:12:17 2008