Swedish meringue torte
For the base;
3/4 cup butter, softened
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
½ teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
½ teaspoon cardamom
Pinch of salt
6 tablespoons whole milk
Cream butter and sugar in a large mixing bowl until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla and almond extract.
Whisk together flour, baking powder, cardamom, and salt in a medium mixing bowl. Add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans that are buttered on bottom only; set aside.
For the meringue;
6 large egg whites
¼ teaspoon cream of tartar
1-1/2 cups superfine sugar
1/2 teaspoon almond extract
1/2 cup plus 3 tablespoons finely chopped almonds, divided
Add egg whites and cream of tartar to a large very clean bowl. Beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time. Increase speed to high and beat until stiff glossy peaks form and sugar is dissolved. Add vanilla and almond extract. Fold in 1/2 cup almonds. Spread meringue evenly over cake batter; sprinkle with remaining almonds.
Bake in preheated 325° for 30-35 minutes or until meringue lightly browns. Cool on wire racks for 10 minutes (meringue will crack).
Loosen edges of cakes from pans with a knife. Use 2 large spatulas to gently remove cakes to a serving plate and wire racks, meringue sides up.
For the filling:
2 to 3 cups heavy whipping cream
1/4 cup confectioners' sugar
¼ teaspoon cardamom
Zest and juice from half an orange (or several tablespoons orange liqueur)
2 cups fresh(or frozen, thawed) raspberries
Add cream to a large mixing bowl and beat until it begins to thicken. Gradually add confectioners' sugar and cardamom; beat until stiff peaks form. Fold in orange zest and juice.
Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake.
Store in the refrigerator.
Deep-Fried Swedish meatball
hotdish-on-a-stick
Makes 14 skewers
*Batter recipe adapted from Valerie Bertinelli corndog recipe at foodnetwork.com
For the batter;
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1 cup buttermilk
For the skewers;
14 Swedish meatballs, cooked through (use your favorite recipe, or grab a package of frozen)
14 tater tots, thawed but still cold
7 chunks pickled cucumber (use your favorite quick pickle, or jarred)
7 chunks pickled beets (use your favorite quick pickle, or jarred)
7 short wooden skewers
Vegetable oil for deep-frying
In large mixing bowl whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda. In separate bowl whisk together eggs and buttermilk. Add the flour mixture to the liquid and whisk to combine. Pour batter into tall drinking glass.
Insert each skewer into a meatball, a pickle, a tot, a meatball, a pickle, a tot.
Heat oil in a deep-fryer according to manufacturer’s instructions (Alternatively, heat 2 inches of oil in a large heavy pot to 375-degrees). Line a plate with paper towels.
When the oil is hot, dip a skewer into the batter to coat thoroughly, then place it in the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with remaining skewers, returning the oil to 365-degrees between batches.
Serve immediately with lingonberry hot sauce (add several tablespoons of your favorite hot sauce to jarred lingonberry preserves) or lingonberry mustard (combine equal portions of your favorite mustard to lingonberry preserves).