09/06/06

Recipes

Last year, we took the american visitors to Kosta Boda on a Hyttsill. For dessert we had Swedish cheesecake (very different from American cheesecake). Julie (I'm sorry but I can'r recall your lastname Julie!) asked for the recipe. Here it is.

Swedish cheescake / Småländs ostkaka

Swedes make this ancient variety of cheesecake in the springtime after the dairy cows have calved. The cows' "new milk" or colostrum milk has a natural rennet in it, which causes the milk to set when heated. It is not easy (even in Sweden) to get colostrum milk today, so this is a simplified recipe.

1 tablespoon butter
1/2 cup sugar
1 pound cottage cheese
2 tablespoons flour
5 eggs
1 quart half and half
1/2 teaspoon almond extract
3/4 cup ground almonds

• Extract as much liquid as possible from cottage cheese.

• Cream butter and sugar. Add cottage cheese and flour. Add eggs, half and half and almond extract. Beat well and add the finely ground almonds.

• Pour into a 12x8x2 inch well buttered pan. Place the pan in a larger pan with water to surround it about 1 inch deep.

• Bake at 350 F for 1 hour, or until knife inserted in the center comes out clean.

Serve it when it has body temperature, with whipped cream and strawberry jam
 

This site was last updated 08/20/06