Monday, November 30, 2009

Swedish Osta Kaka

Low-Bush Cranberry, Alaska

Osta Kaka (Swedish Cheesecake)

Traditionally this delectable dessert is eaten on Christmas eve following a meal of lutefisk. Personally I'd go right for the Osta Kaka topped with lingonberry jam because I'm not too crazy for fish cured in lye, plus I'm an admitted sweet tooth. Please enjoy Grandma Katie's recipe.

1 Rennet tablet (Junket)
1 cup flour
1 gallon milk; lukewarm

Dissolve rennet tablet in a little warm water. Slowly stir a cup of the milk into the flour. In a large mixing bowl stir rennet and flour into remaining milk, let set for a few minutes. Now stir until flour and milk are well blended and let stand for several hours or until firm. The cake should be the size of a pint bowl. Drain off whey. Preheat oven to 350 degrees.

3 eggs; beaten
1 cup sugar
1 cup milk or cream
1  teaspoon cardamom

Add and stir eggs into the cake, then blend in sugar, milk, spice and mix well. Pour into pan, bake until firm and browned; about one hour. Serves 12. Enjoy with a dollop of jam (recipe follows).

Ligonberry Jam

1 quart fresh lingonberries (also known as; cowberry, low-bush cranberry, or mountain bilberry)
1 quart sugar

Add together in a large saucepan and cook on medium to medium/low heat to consistency of jam. Cool
and serve.

Until next time.

Reblog this post [with Zemanta]

4 comments:

  1. This is beautiful, healthy, and warming for a winter.sounds delish!

    ReplyDelete
  2. Enjoy! Thanks for stopping in.

    ReplyDelete
  3. I just made Osta KaKa for my Leander Garden Club today here in Leander, Texas. My Swedes came to Texas about 1870.

    ReplyDelete
    Replies
    1. I bet the garden club loved the osta kaka. Thanks for the nudge, I think I'll give this a try before the New Year too.

      Delete

Thanks for stopping by today!