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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.

Who doesn't love orange marmalade? Sheesh, how could you even think that? It's ab fab spread on English muffins, used for a thumbprint cookie or in this Marmalade Souffle. Sometimes when I am feeling rather child-like I'll even dip a small spoon into my jar of marmalade and lick every last dab off the spoon - mmm, mmm, mmm!

For this souffle recipe make sure to follow the directions so you don't end up with an orange mush.Start it about one hour before you expect to serve dinner.

1 cup orange marmalade

6 stiffly beaten egg whites

Use a brand of marmalade that is stiff with fruit, not too much jelly. Grandma always had the King Kelly brand in her pantry. Here's a link to a recent Taster's Choice they won.

Butter the top of a large double boiler, set aside. Start boiling water in bottom of double boiler. Gently fold stiff egg whites into the marmalade, add to top of double boiler - souffle mixture should fill half way in pan. Cook, covered over boiling water for one hour. DO NOT remove cover until ready to serve. This can be kept standing for about 15 minutes, with heat turned low, if dinner is delayed. Serve with whipped cream.

Marmalade Souffle Whipped Cream

3 egg yolks

1/2 cup powdered sugar

1 teaspoon vanilla

2 tablespoons brandy

1/2 pint whipping cream

Beat yolks to lemony color. Add sugar, vanilla and brandy. In a separate bowl whip cream to soft peaks and gently fold into the yolk mixture. Dollop on top of the Marmalade Souffle.