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Stovetop Popcorn

Makes 4 quarts

Stovetop popcorn is a must have if you’re looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but… well… sometimes it’s more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this – me, Mr. Picky, or Miss Ava – it might have been me. I spent most of the time squealing while I waited for the first few to explode… I mean… pop.

Also? I ate the most.

Ingredients:

3 Tbsp vegetable oil
1/2 cup popcorn kernels
salt

Method:

Popcorn needs to be made in a large pot, so there’s room for all the kernels to pop into white, fluffy snack goodness.

It’s a lot like the heart – the bigger our hearts, the more room for all of 0ur emotions to … well… pop into white, fluffy bursts of life. With an open heart we experience so much more.

Never let your heart run out of room.

Or your popcorn.

Gather a large pot and lid. Ours was about 4 1/2 quarts. To find out how much your pot can handle, pour popcorn into the bottom of the pot…

Then measure how much coats the bottom of the pan in a smooth layer. In our case it was 1/2 cup.

Return the kernels to the pan and add about 3 Tbsp vegetable oil per 1/2 cup.

Sprinkle with salt and heat over medium heat.

Cover the pot … unless you want popcorn and hot grease to hit you in the face. Ouch.

That’s what happened when we took this picture.

Keep the pan shaking and moving once the kernels start popping. When 2-3 seconds go by without any popping, the popcorn is done. Remove from heat and eat immediately. Preferably with Ethiopian coffee and friends. Or while watching an Ethiopian movie.

Enjoy these little bursts of life.

Stovetop Popcorn
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Stovetop popcorn is a must have if you’re looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but… well… sometimes it’s more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this – me, Mr. Picky, or Miss Ava – it might have been me. I spent most of the time squealing while I waited for the first few to explode… I mean… pop.
Servings
34 quarts
Servings
34 quarts
Stovetop Popcorn
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Stovetop popcorn is a must have if you’re looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but… well… sometimes it’s more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this – me, Mr. Picky, or Miss Ava – it might have been me. I spent most of the time squealing while I waited for the first few to explode… I mean… pop.
Servings
34 quarts
Servings
34 quarts
Ingredients
  • 3 Tbsp vegetable oil
  • 1/2 cup popcorn kernels
  • salt
Servings: quarts
Units:
Instructions
  1. Gather a large pot and lid. Ours was about 4 1/2 quarts. To find out how much your pot can handle, pour popcorn into the bottom of the pot. Then measure how much coats the bottom of the pan in a smooth layer. (In our case it was 1/2 cup) Return the kernels to the pan and add about 3 Tbsp vegetable oil per 1/2 cup.
  2. Sprinkle with salt and heat over medium heat. Cover the pot.
  3. Keep the pan shaking and moving once the kernels start popping. When 2-3 seconds go by without any popping, the popcorn is done. Remove from heat and eat immediately.

How to eat Raw Meat like an Ethiopian (Kitfo)

If one must eat meat raw it is surely best done in this way, for the sauce gives the impression of being hot enough to cook the meat right on the tongue.

– Laurens Van Der Post (as quoted in Ethiopia, Cultures of the World by Steven Gish, Winnie Thai, and Zawiah Latif)

Van Der Post is talking about an Ethiopian raw beef dish called kitfo (kit-foh).  The sauce is made almost entirely of berberé – the crazy, smoke alarm hot spice blend we made recently – as well as lemon juice and a buttery-good mixture of sautéed peppers, onions, ginger, garlic, and cardamom. And, of course, raw beef.

Now, for the moment of truth… would you eat it? Why or why not?

Photo: Diádoco

DIY Ethiopian Coffee Ceremony | Bunna Ceremony

Coffee is said to have originated in Ethiopia. Today Ethiopian coffee ceremonies are common after large meals, even at restaurants. Women will roast beans in front of the guests. Then she’ll grind the beans, perfuming the room, and brew them in a clay coffee pot, or jebena. The coffee is served in small cups called si’ni. Diners have their choice of salt or sugar.

Traditionally, every guest is offered 3 cupfuls- the same grounds being brewed each time, making each consecutive cup weaker.

My Rendition

At best, I was ill-prepared to perform an Ethiopian coffee ceremony. #1, I live in Tulsa, Oklahoma. #2, I lack every single piece of traditional Ethiopian coffee-making equipment there could possibly be. In fact, the only proper element I have is a bag of green coffee beans. Tilda’s parents brought them all the way over from Ethiopia, known as the birthplace of coffee.

At least the coffee was right. I got to work, putting my college nickname “MacGyver” to good use. What follows are the results of a free-spirited, improvisational coffee ceremony, done in the spirit, but perhaps not the likeness of a true Ethiopian coffee ceremony. I recommend you follow along in the spirit of discovery – no worries about equipment, make due with what you have. I promise you’ll have a blast.

Before we get started, let’s watch an Ethiopian woman prepare coffee.

Ingredients:

1/4 cup green coffee beans (makes about 4 Tbsp coffee grounds)

Method:

First, get your hands on some green coffee beans – a.k.a. unroasted coffee beans. Try calling your favorite local coffee shops – they might have the hook up.

Green coffee beans smell remarkably like any other raw bean – rather grassy. Aren’t they stunning?

Next, wash the coffee beans in cool water. Pick through them like just like you would any other bean, removing any yucky looking specimens. They are very small.

Pour off extra water and roast the beans in pan over medium/medium-low until popping and dark brown. Stir continuously with a wooden skewer or keep shaking the pan. Do not use a nonstick pan.

At first the moisture will steam off…

Then the pan will dry out and the beans will start turning golden brown… keep stirring.

The color will deepen …

growing more and more brown with each shake or stir.

Eventually the beans start to take on a familiar dark brown color. About this time they’ll start to pop.

Go as dark as you’d like – there is no wrong answer, only what you like. Mine were nice and dark – the photo makes them look black but they were more of a deep brown.

Here it is … homemade roasted coffee, at a glance:

Now, let’s get serious. Pass the beans around and deeply breathe in the aroma. Take the time to celebrate… ooh and ahh over the wonderful scent. Try not to burn your nose. Don’t worry, they do this in the authentic ceremonies too.

The next step? Grind the beans. In urban parts of Ethiopia, restaurants now use coffee grinders, although traditional ceremonies continue to grind the beans by hand.

Gorgeous.

Next, pass the coffee around again and breathe in deeply.

I rather loved it.

Mr. Picky? To put it delicately, he wasn’t so sure. Then again, he hates coffee.

I guess that just means more for me!

Would you like a whiff? Full bodied coffee, freshly roasted.  I’m pretty sure there’s nothing better.

Next? In Ethiopia they use a jebena, or special clay coffee pot to brew the coffee. In a pinch, simply brew the coffee as you normally would. Some suggest that for every tablespoon of coffee grounds, you use  1 cup of water. I found this to be rather weak – not very suitable for Ethiopian coffee. Play around with works for you. Leave your recommendations in the comments.

Also, when you go to pour the coffee, you should try and pour it from very high up – maybe 8-10 inches. This traditional method makes a beautiful stream of dark coffee into the mug. Getting the pour can take … ahem… practice. Use water. I’ll spare you those pictures.

P.S. Be sure to serve in small cups with tons of sugar, a smile, and… oh, yes… popcorn. Tilda’s parents tell me when there is Ethiopian coffee, there is popcorn. Stay tuned. We’ll have that recipe up this weekend.

Enjoy!

DIY Ethiopian Coffee Ceremony | Bunna Ceremony
Votes: 5
Rating: 2.8
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Coffee is said to have originated in Ethiopia. Today Ethiopian coffee ceremonies are common after large meals, even at restaurants. Women will roast beans in front of the guests. Then she’ll grind the beans, perfuming the room, and brew them in a clay coffee pot, or jebena. The coffee is served in small cups called si’ni. Diners have their choice of salt or sugar.
Servings
4 people
Servings
4 people
DIY Ethiopian Coffee Ceremony | Bunna Ceremony
Votes: 5
Rating: 2.8
You:
Rate this recipe!
Print Recipe
Coffee is said to have originated in Ethiopia. Today Ethiopian coffee ceremonies are common after large meals, even at restaurants. Women will roast beans in front of the guests. Then she’ll grind the beans, perfuming the room, and brew them in a clay coffee pot, or jebena. The coffee is served in small cups called si’ni. Diners have their choice of salt or sugar.
Servings
4 people
Servings
4 people
Ingredients
  • 1/4 cup green coffee beans - OR -
  • 4 Tbsp coffee grounds
Accompaniment
  • popcorn kernels (popped)
Servings: people
Units:
Instructions
To prepare the coffee
  1. Wash the coffee beans in cool water. Pick through them like just like you would any other bean, removing any yucky looking specimens. They are very small.
  2. Pour off extra water and roast the beans in pan over medium/medium-low until popping and dark brown. Stir continuously with a wooden skewer or keep shaking the pan. Do not use a nonstick pan. At first the moisture will steam off…then the pan will dry out and the beans will start turning golden brown… keep stirring until dark brown and beginning to pop.
  3. Grind the beans. In urban parts of Ethiopia, restaurants now use coffee grinders, although traditional ceremonies continue to grind the beans by hand.
To cook:
  1. Next? In Ethiopia they use a jebena, or special clay coffee pot to brew the coffee. In a pinch, simply brew the coffee as you normally would. Some suggest that for every tablespoon of coffee grounds, you use 1 cup of water. I found this to be rather weak – not very suitable for Ethiopian coffee. Play around with works for you. Leave your recommendations in the comments.
  2. Also, when you go to pour the coffee, you should try and pour it from very high up – maybe 8-10 inches. This traditional method makes a beautiful stream of dark coffee into the mug.
  3. Be sure to serve in small cups with tons of sugar, a smile, and… oh, yes… popcorn.

Menu: Ethiopia

One of my mom’s favorite expressions is “Did you get it straight from the horse’s mouth?” She likes to ask me this when I am at my most panicked, assumption-burdened self. While the image it conjures up isn’t exactly pretty, the saying gives me perspective when I need it most.

If there was ever any doubt about the food of Ethiopia, I’m going to put it to rest right now. I cooked, I ate and I am here to tell you that the food of Ethiopia is intense, flavorful, and fit for any dinner party. You can say you got it straight from the horse’s mouth. Better yet, you can make some of the food from this menu and find out for yourself.

Eating without utensils is quickly becoming a favorite hobby of mine. If the potential mess scares you, have no fear. Ava will be happy to give you a lesson. She’s a pro (although, technically, the left hand is never used for eating in Ethiopia. It’s called the unclean hand and I’ll leave it to your imaginations what that’s all about).

Here’s our Ethiopian menu: which of these dishes would you try?

Spicy Lamb and Sweet Red Onion Stew (Awaze Tibs) [Recipe]
 When winter just won’t let go, cozy up to a big pot of Awaze Tibs. This stew is spicy and perfectly sweet – the way only two whole caramelized onions can be sweet. Fresh ginger and garlic balance out the flavors. Recipe inspired by Laura from the Silk Road Gourmet.

Ethiopian Coffee Ceremony [Recipe]
Ethiopians celebrate the entire process of making coffee, from roasting the green coffee beans, to inhaling the aroma, to drinking the intensely sweet mixture. Learn about the authentic ceremony and see how we replicated one without special equipment.

Stovetop Popcorn [Recipe]
 Ethiopian coffee ceremonies include snacks, usually plain popcorn. For this recipe I learned how to make popcorn the old fashioned way – on the stovetop.

I also used Berberé [Recipe] in the Tibs and served the meal with Injera [Recipe] … both recipes I made a couple of weeks ago for neighboring Eritrea.

As usual, all the recipes will be posted by Monday, along with the Monday Meal Review.

Travel Tuesday: Ethiopia

One of Miss Ava’s friends, Tilda, is from Ethiopia. While she’s not exactly talking yet (she turned one in December), her parents are talking and everything they’ve said about Ethiopia makes me hungry.

They adopted Tilda last year and spent some time in the country getting to know the culture and, of course, the food. Here’s the summary: if you’re into spices, you’re in luck. They brought back bags of berberé seasoning – so much, in fact, that they didn’t think twice about giving me an entire cup of their precious stash. Almost everything is spiced with berberé seasoning [Recipe], especially the standard wat (stew) made from lamb [Recipe], chicken, lentils, or beans. Be sure to enjoy Wat with Injera [Recipe], teff pancakes that are used to scoop up the food instead of silverware.

Now, for something that Tilda’s parents did not tell me – I got this little nugget from Andrew Zimmern. In his Ethiopian episode he shares that if you’re really lucky Ethiopians will offer you raw meat. Raw meat is a delicacy – the fresher it is, the greater the honor. I watched him chow down on beef and camel, both dipped into a mixture of berberé and lemon juice. Amazing.

A totally different honor, and much more up my alley, is the Ethiopian coffee ceremony [Recipe]. This ritual uses all the senses. Green coffee beans are roasted until brown and fragrant, then ground into an intoxicating blend that is passed around so that visitors might enjoy the aroma. The resulting grounds are brewed strong and sweet and are usually enjoyed with plain popcorn [Recipe] or other snacks.

So, let’s lift our eyes to Ethiopia, the so called “roof of Africa” (because most of the country is at an elevation of 5,000-13,000 feet), and give a few cheers of thanks.

Photos: Jialiang Gao, Giustino, and CIA World Factbook.

Monday Meal Review: Estonia

THE SCENE

I walked back and forth, haunting the spot where the rhubarb was supposed to be. The sign read “Rhubarb – $6.99/lb” but the bin was empty, empty, empty. Not even a week ago a mountain of lipstick red rhubarb overflowed from the bins, the first pick of the season.

The clerk confirmed my fears. There was no rhubarb – not here, not in the back, not in an upcoming shipment. He explained that he had to pull the rhubarb because it was starting to turn and they couldn’t sell it any more.

I was in shock, not simply because it was now gone, but also because I couldn’t believe I had expected it to be there – like mathematical certainty, like the sun would shine, or the earth rotate.

Ava was getting antsy. She squirmed around in the sportscar shopping cart, and struggled to reach a package of “booboos” (blueberries). I put the package in our cart and we took off – per the clerk’s suggestion – to the frozen fruit department. I had promised to make a rhubarb tart for our Estonian Global Table – and I had a sinking feeling frozen rhubarb might be the only way to deliver on that promise.

I pulled up to the frosted case and peered inside. Raspberries, strawberries, mangoes. I looked again. No rhubarb.

I tilted my head to the side and shut my eyes. “Now what?” I mumbled.

Ava perked up and offered “booboos?”

I smiled. “Let’s go take a picture, Ava, so they know I tried.”

We wandered back to the empty bin. I pulled out my cellphone quickly, hoping not to draw much attention. Still, a lady browsing the parsley was curious and I found myself explaining the situation.

She looked over my shoulder and pointed. “Honey, there’s rhubarb right there!”

I blinked twice. What? But hadn’t the clerk said… I turned my head slowly and there, in a cardboard box, sitting on top of a trash can, was a pile of rhubarb.

She walked right over. “It doesn’t look bad.” she said, “just snap off the ends and take what you need.”

She reached into the box and demonstrated what she meant. My cheeks burned and I flashed back 25 years, to when mom took us curbside shopping for discarded toys. I could almost hear her voice: “beggars can’t be choosers” and “waste not, want not.” Mom made trash picking an adventure. It wasn’t until years later that I realized the adventure was born out of necessity.

I peered in the box. Rhubarb, cauliflower, turnips – all dubbed “past their prime,” waiting for their final exit to the trash.

“Really – it looks ok,” the lady said and tossed the trimmed piece to me. “You’ll be saving it from the landfill.”

“I guess I will,” I said.

THE FOOD

Herring Dip [Recipe]

What I liked most about this dish:

The tin of smoked herring says that it can be substituted anywhere you’d normally use tuna. While this is a pretty decent suggestion, I think the smoked herring has better flavor, simply because it’s smoked. Adjust the amount of sour cream sauce you add to the fish. I liked the full amount, but Mr Picky said it would have been better with a drier mix.  Just for the record, I cant believe he actually tried it.

What I liked least about this dish:

This isn’t the healthiest dish, but the flavors are wonderful. I never thought I would like it, but the lemon juice makes the sour cream completely tangy, rather like yogurt. I think next time I’ll use more red onion.

Strawberry Rhubarb Pie [Recipe]

What I liked most about this dish:

The sweet strawberries and tart rhubarb is a great combiation but gets even better thanks to the creamy custard poured over top the tart. A heavy sprinkling of powdered sugar is a must – it looks so pretty and adds another dimension of flavor.

What I liked least about this dish:

Not much – this was a big hit. Make sure your berries aren’t too sweet or too sour – or you may need to adjust the sugar. Mr Picky asked what raw rhubarb tastes like which brings up a good point – you can’t eat raw rhubarb, it has to be cooked or it will make you sick.

Gingerbread Cookies [Recipe]

What I liked most about this dish:

I finally messed around enough to come up with a great, spicy gingerbread recipe. This is my new go-to gingerbread recipe.

What I liked least about this dish:

I didn’t have any vanilla ice cream to sandwich between two cookies.

Gingerbread Ricotta Tart (“cheesecake”) [Recipe]


What I liked most about this dish:

This tart is totally great because it is not overly sweet- instead it is creamy and rich and spicy. The lingonberry jam is a great addition – it tastes somewhere between strawberry jelly and cranberry sauce, it has a sweet/tart profile that is hard to beat with the ricotta filling. It also stands up to the gingerbread too.

What I liked least about this dish:

I had trouble with the ricotta pulling away from the crust on the edges but I think this is from putting it in the refrigerator too fast. Also, you might check your pans – my springform pan leaked in the water bath and needed to be wrapped in aluminum foil.

Ava’s Corner

Gingerbread Ricotta Tart/Cheesecake

Serves 8

Is it a tart? a cake? a cheese cake? All of the above? Whatever you call it, this gingerbread love-fest is the perfect combination for a winter dessert buffet. Special thanks to Nami Nami who’s ricotta cheesecake recipe inspired our version. Nami is an Estonian blogger with a great collection of recipes, both from her home country and beyond. Cheers!

Ingredients:

15 oz container whole milk ricotta
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp cardamom
3 large eggs
1/8 cup heavy cream
1/2 gingerbread dough (there will be scraps leftover to make decorative cookies to put on the top of the cake)

Garnish:

Lingonberry jam, to taste

Method:

Take a few minutes to build a snowman. If there are no snowmen to be made, sit outside and drink a cup of tea and think about building a snowman.

Ok, now you’re ready to bake this Estonian treat.

First, place a water bath in the oven (a large pan half full of hot water) and preheat it to 350F.

Meanwhile, in a medium bowl, whisk together ricotta, sugar, cinnamon, cardamom, and eggs.

Pour in a splash of heavy cream, give it a quick whisk, … and you’re done with the filling. That was easy. Why can’t my taxes be that easy?

Next, roll out the gingerbread dough to about 1/4″. Grab a 9″ springform pan. Trace a circle the diameter of the pan and cut it out. Place this circle of dough in the pan. (If you want to get some brownie points, you could also put a round of parchment paper in the very bottom of the pan, to help prevent sticking)

Use the scraps to cover the sides, going up a little over an inch.

If your springform pan leaks, now is the time to hermetically seal it was aluminum foil. I won’t tell you why I know this.

Pour the creamy batter into the pan.

Bake in the water bath for 45-50 minutes. I recommend turning off the oven after about 45 minutes. Crack open the door and let the cake cool in the oven, slowly. This will help prevent the crust from shrinking away from the cake and causing a gap. I put mine in the refrigerator too soon – hence my gap.

Cool completely. Eat with lingonberry jam, a cup of hot tea, and a kitty cat curled up on your lap.

“Meow.”

Gingerbread Ricotta Tart/Cheesecake
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Is it a tart? a cake? a cheese cake? All of the above? Whatever you call it, this gingerbread love-fest is the perfect combination for a winter dessert buffet.
Gingerbread Ricotta Tart/Cheesecake
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Rating: 0
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Rate this recipe!
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Is it a tart? a cake? a cheese cake? All of the above? Whatever you call it, this gingerbread love-fest is the perfect combination for a winter dessert buffet.
Ingredients
  • 15 ounces ricotta , whole milk
  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 3 eggs , large
  • 1/8 cup heavy cream
  • 1/2 gingerbread dough , see GTA gingerbread cookie recipe
  • lingonberry jam , garnish, to taste
Servings:
Units:
Instructions
  1. Place a water bath in the oven (a large pan half full of hot water) and preheat it to 350F.
  2. Meanwhile, in a medium bowl, whisk together ricotta, sugar, cinnamon, cardamom, and eggs.
  3. Pour in a splash of heavy cream, give it a quick whisk.
  4. Roll out the gingerbread dough to about 1/4" thick.
  5. Grab a 9" springform pan. Trace a circle the diameter of the pan and cut it out. Place this circle of dough in the pan.
  6. Use the scraps to cover the sides, going up a little over an inch.
  7. Pour the creamy batter into the pan.
  8. Bake in the water bath for 45-50 minutes.
Recipe Notes

I recommend turning off the oven after about 45 minutes. Crack open the door and let the cake cool in the oven, slowly. This will help prevent the crust from shrinking away from the cake and causing a gap.

Gingerbread Cookies

Makes about 48 3″ cookies

Any time, any place. There are no rules when it comes to cookies. In fact, when I was little my mom made gingerbread cookies so often that I didn’t realize that most people only ate them in December. We ate homemade gingerbread/vanilla ice cream sandwiches in the summer – one of my all-time favorite, cry-until-you-get-another-one, crave-it-for-the-rest-of-your-life snacks.
Although gingerbread can be found all over north america and Europe, today we made them for our Estonian Global Table.
Ingredients:
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder

Spices:

1 1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp black pepper
a pinch salt

8 Tbsp softened butter (1 stick)
3/4 cup brown sugar
1 large egg
1/2 cup molasses
1 tsp vanilla extract

Method:

Get your baking shoes on. Whisk together the flour with the baking soda, baking powder, and the spices.

Gosh that’s pretty. Let’s all move to gorgeous Spice Land. Whaddya think?

In the bowl of a standing mixer, beat together the butter and brown sugar, until creamy and light.

Add in the egg, molasses, and vanilla extract. Make sure you scrape all the molasses goodness out of your measuring cup! If you don’t clouds will form and thunder will shake the skies. Or, at the very least, your cookies won’t be nearly as good.

Mix until well incorporated. Scrape the sides as needed.

Next, mix the flour mixture together with the molasses mixture…

It will form a soft, pliable dough. If you’re the kind of person who likes to nibble on raw dough, now is the time!

Shape into two flat discs and refrigerate for at least thirty minutes. Take the time to write that thank you note you’ve been meaning to write.

When you’re reading to get rolling, preheat the oven to 375F, dust the counters with flour and …

… roll out the dough as thin as you’d like (work with one disc at a time).  NOTE: If you let the dough sit overnight in the fridge you’ll probably have to let it sit on the counter a few minutes to soften from it’s rock hard state.

I rolled my dough pretty thin, as you can see. Cut out shapes and bake until just cooked. These little 3″hearts took about 5 minutes to cook. Keep an eye on the cookies when baking -your specific cookie cutter shapes will make a big difference on time. They are done when puffed slightly. They should not brown further than their natural color.

Once cool you can dust them with powdered sugar.

Stack them up…

And smile at the delicious love you just baked up.

As I mentioned, these make really great ice cream sandwiches.  Thanks mom! The dough also makes a nice crust for ricotta tart.


Gingerbread Cookies
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Any time, any place. There are no rules when it comes to cookies
Gingerbread Cookies
Votes: 1
Rating: 5
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Any time, any place. There are no rules when it comes to cookies
Ingredients
Dry ingredients
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
Spices
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp black pepper
  • 1 pinch salt
Wet ingredients
  • 8 Tbsp softened butter
  • 3/4 cup brown sugar (packed)
  • 1 egg , large
  • 1/2 cup molasses
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
  1. Whisk together the dry ingredients and the spices.
  2. In the bowl of a standing mixer, beat together the butter and brown sugar, until creamy and light.
  3. Add in the egg, molasses, and vanilla extract. Mix until well incorporated.
  4. Mix the flour mixture together with the molasses mixture.
  5. Shape into two flat discs and refrigerate for at least thirty minutes.
  6. Preheat the oven to 375F.
  7. Roll out the dough on a floured surface using cookie cutters to extract shapes.
  8. Place on a lined baking sheet and cook for about 5-7 minutes depending on cookie thickness.
Recipe Notes

Keep an eye on the cookies when baking -your specific cookie cutter shapes will make a big difference on time. They are done when puffed slightly. They should not brown further than their natural color.

Estonian Smoked Herring Dip

Makes 2 cups

Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce.

And now… for an unprecedented cooking tip from Mr Picky. First, he wants to know – how do you feel about sour cream? If you’re a little unsure, he suggests making the dip drier by using less of the sour cream mixture – perhaps as little as half.  Who is this man? What has Global Table Adventure done to my food-hating husband? I’m in love, all over again.

Ingredients:

7 oz smoked Herring

1/8 cup fresh lemon juice
1 cup sour cream
1 tsp chopped fresh dill, plus extra for garnish
1/8 cup chopped red onion, plus extra for garnish
salt & pepper

Method:

Gather your ingredients… herring, sour cream, lemon, dill, red onion… yep, we’re definitely in northeast Europe. Hello, Estonia!

In a medium bowl, combine sour cream, lemon juice,…

… fresh dill…

… and red onion, for a little crunch. I suppose you could add chives instead, if you had something against all that crunchiliciousness.

Don’t forget to add the smoked herring. Hello, fishies! (Drain off that liquid, please – give it to your kitty kitty.)

Give the mixture a stir, top with sliced onion and dill, and serve chilled with rye crackers.

Don’t bother with breath mints. Then you’ll just smell like minty herring, and that’s just strange.

Serve chilled with crackers. Invite a few close friends over and tell each other shocking secrets. Then, be a good friend and keep the secrets safe.

Estonian Smoked Herring Dip
Votes: 2
Rating: 3
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Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce.
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Estonian Smoked Herring Dip
Votes: 2
Rating: 3
You:
Rate this recipe!
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Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce.
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Ingredients
  • 7 oz smoked herring
  • 1/8 cup lemon juice
  • 1 cup sour cream
  • 1 tsp dill (freshly chopped), plus extra for garnish
  • 1/8 cup red onions , chopped, pus extra for garnish
  • salt
  • pepper
Servings: cups
Units:
Instructions
  1. Combine all ingredients in a small bowl. Garnish as desired.
  2. Serve chilled with crackers.

Estonians drink their bread

Dear readers, I’d like to introduce you to Estonian black bread. The solution to long, never ending winters. The solution to short winters. And, as I like to imagine, the solution to Miss Ava’s terrible, no good, wickedly bad days.

Unfortunately, even if she wanted to eat a slice of the dark, rye-based bread, poor Miss Ava couldn’t. She is teething something terrible. She literally hurts so much that…

1. I must hold her at all times. Preferably in cradle-hold.

2. If I shift my body so much as  an inch, she cries uncontrollably. It’s not so much a wail, as extended whimpering.

3. The mere thought of eating makes her cry.

4. About every fifteen minutes her sweet hand goes up to cradle her poor cheek and she looks at me with big, wet eyes.

5. Then I cry.

Believe it or not, Estonians have a solution – Ava can have bread without eating bread.

She can drink it.

The drink is called Kali/Kvass, and is made from a mixture of black bread fermented with yeast, sugar, and other ingredients. The result can be mildly alcoholic. But, then again, didn’t our parents rub whiskey on our gums when we were teething?

Even if I don’t give her Kali, let’s send some good vibes Ava’s way … and toast like an Estonian, by uttering “jätku leiba” – which means “May your bread last,” a lovely sentiment, indeed.

“jätku leiba, Miss Ava!”

Kali Photo: Mr.Icon (Mricon)

Strawberry Rhubarb & Cream Tart

Want a bite of Estonian springtime? Go for rhubarb, the most beloved, cold-climate vegetable around. It looks like celery with lipstick, but tastes fruity and tart. Elizabeth Schneider explains the special place rhubarb has in countries like Estonia:

Imagine that you’ve spent the winter eating fruits and vegetables rationed from a root cellar and canning jars. Now imagine the first rosy rhubarb of the year, welcome as new grass. Not so long ago, rhubarb held a special place in the culinary calendar as a unique fresh food, the earliest harbinger of spring.

Vegetables from Amaranth to Zucchini

5 Fun facts about Rhubarb:

  • Never eat the leaves, cooked or raw. They are toxic.
  • Never cook rhubarb in aluminum – it will dull the fruit’s color.
  • Look for flat, deep red stalks. They have the most flavor.
  • Rhubarb can be mild or extremely tart. You may need to adjust your sweeteners accordingly.
  • Rhubarb season begins in March, but hothouse rhubarbs are available as early as January.

RECIPE

Serves 8-10

A casual dusting of confectioner’s sugar gives this treat rustic appeal. Perfect for garden parties. People should have more garden parties, don’t you think?

Ingredients:

For the dough:

2 cups flour
1 stick salted butter (8 Tbsp)
1/2 tsp baking powder
1/8 cup brown sugar
water – about 4-6 Tbsp

For the filling:

1/3 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp cardamom

2 cups rhubarb cut in bite-size pieces (about 1/2-1 inches long, depending on thickness)
2 cups strawberries (quartered)

1 cup heavy cream
2 egg yolks

Method:

Open the windows and sing with the little birdies – it’s that time of year.
If it’s too cold, keep the windows shut and hum along with a little Estonian music.

Preheat the oven to 350F.

Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor.

Drizzle water into the mixture until it comes together and can be formed into a ball of dough.

Like this…

Next, press the dough into a 10″ sprinform pan, being sure to go up the sides at least 1 1/4 – 1 1/2 inches (so the liquid doesn’t overflow). I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier. Plus, plus it’s more fun to do with a 19-month old.

Refrigerate until needed (the dough, not the 19-month old).

In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.

Add chopped strawberries and rhubarb to a large bowl.

Toss with flour mixture…

Until it looks frostbitten. Gorgeous.

Add the strawberries to the tart and pour the cream/egg yolk mixture over the top.

This tart could very well create world peace.

Mostly thanks to the heavy cream.

And the powdered sugar.

But also because of the strawberries and rhubarb.

Bake 30-35 minutes, or until the berries are softened and the cream is set.

Enjoy immediately, right now, this minute – with tons of love and your favorite person in the whole wide world.

Who is your favorite person in the whole wide world? Can such a question even be answered?

P.S. This tart is as good room temperature as it is cold, although cold is probably more traditional. I’m only saying, in case you can’t stand to wait until it cools down all the way to dive into the sweet tart goodness. In which case you are probably required to eat it with vanilla ice cream.

Strawberry Rhubarb & Cream Tart
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Print Recipe
A casual dusting of confectioner’s sugar gives this treat rustic appeal. Perfect for garden parties. People should have more garden parties, don’t you think?
Servings Prep Time
8-10 people 30 minutes
Cook Time
30-35 minutes
Servings Prep Time
8-10 people 30 minutes
Cook Time
30-35 minutes
Strawberry Rhubarb & Cream Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A casual dusting of confectioner’s sugar gives this treat rustic appeal. Perfect for garden parties. People should have more garden parties, don’t you think?
Servings Prep Time
8-10 people 30 minutes
Cook Time
30-35 minutes
Servings Prep Time
8-10 people 30 minutes
Cook Time
30-35 minutes
Ingredients
For the dough:
  • 2 cups all-purpose flour
  • 8 Tbsp butter
  • 1/2 tsp baking powder
  • 1/8 cup brown sugar
  • 4-6 Tbsp water
For the fillig:
  • 1/3 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 2 cups rhubarb , cut in bite-size pieces (about 1/2-1 inch long depending on thickness)
  • 2 cups strawberries (quartered)
  • 1 cup heavy cream
  • 2 egg yolks
Servings: people
Units:
Instructions
  1. Preheat the oven to 350F. Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
  2. Next, press the dough into a 10″ sprinform pan, being sure to go up the sides at least 1 1/4 – 1 1/2 inches (so the liquid doesn’t overflow). I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier. Refrigerate until needed.
  3. In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
  4. Add chopped strawberries and rhubarb to a large bowl. Toss with flour mixture.
  5. Add the strawberries to the tart and pour the cream/egg yolk mixture over the top.
  6. Bake 30-35 minutes, or until the berries are softened and the cream is set. Cool. This tart is as good room temperature as it is cold, although cold is probably more traditional. I’m only saying, in case you can’t stand to wait until it cools down all the way to dive into the sweet tart goodness. In which case you are probably required to eat it with vanilla ice cream.

Menu: Estonia

Winters in Estonia are decidedly predictable. The weather is cold and snowy, and it stays that way for a long while. Not so much here, in Tulsa, Oklahoma. This February we had 14 inches of snow followed – less than a week later – by 83F. Since Tulsa can’t seem to decide whether to cling to winter or jump forward to spring, our Estonian Global Table celebrates three desserts – one wintery, one that hearkens spring, and one somewhere in the middle. Help me. My pants no longer fit.

Which dish would you try?

Smoked Herring Dip [Recipe]
Herring is Estonia’s national fish. Enjoy smoked herring swimming in a sea of sour cream, lemon juice, crunchy red onion, and dill. Use rye crackers for dipping.

Strawberry Rhubarb Tart [Recipe]
Welcome spring with the sweet-tart combination of strawberry rhubarb. A splash of cream and egg yolks make this dessert especially luscious.

Gingerbread (for cookies & more) [Recipe]
Our Estonian inspired gingerbread will have bite if you use good, fresh spices. The pepper and ginger really bring this traditional winter cookie to life.

Gingerbread Ricotta Tart [Recipe]
A cheesecake of sorts, this Estonian treat  has a mild hit of sugar, cinnamon and cardamom. The gingerbread crust spells winter, while the fresh cheese filling feels like spring.