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Recipes from the Tavern and Lunch at Ymir 2007
Sausage and Barley Stew
2 lbs Bratwurst (recommend Sir Gunther’s Bratwurst)
4 cups sliced onions
2 tsp minced garlic
1 pound barley
3 large carrots cut into disks
2 sprigs thyme
Salt
Pepper
32 oz Chicken stock
Cook the bratwurst in the oven till done and cooled, cut into bite size pieces. Set aside. Bring to a boil the chicken stock, onions, garlic, barley, carrots, thyme, salt and pepper and simmer for about an hour or so till the barley and vegetables are nearly done. Add the sausage and cook for about 15 to 20 minutes more. Serve.
Cooked Apples/Raisens in Honey
3 lbs Apples
1 cup Raisens
½ cup Honey
Peal and core 3 lbs of apples. Put in a large stew pot and add about 4 cups of water. Bring to a boil and simmer for about 30 minutes. Add the raisens and honey and simmer till the apples are cooked down and mushy. Serve warm.
Beef Stew
2 lbs Beef
3 large sliced Carrots
2 cups sliced Onions
3 stalks chopped Celery
32 oz Beef Broth
Salt
Pepper
Thyme
Rosemary
All Purpose Flour
Olive Oil
Cut up the beef into bite size cubes. Flour the cubes and fry in olive oil. Set aside. In stew pot add the beef broth, carrots, onions, celery, herbs, salt, pepper and the cooked beef and bring to a boil and cover the pot. Simmer on low heat for about 2 hours.
Garlic Cheese
1 lb whole curd Cottage Cheese
¼ cup softened (not melted) butter
¼ cup melted butter
½ cup sour cream
Fresh Garlic (about 4-6 cloves depending on taste more if you like garlic!)
Salt
Pepper
Parsley
Cook garlic cloves in ¼ cup melted butter till the garlic gets soft. Cool. Add cooled garlic and butter with the Cottage Cheese and other ¼ cup softened butter into a food processor. Process till smooth. Mix in sour cream salt, pepper and parsley. Chill. Serve cold.
Vegetable and Lentil Soup
3 large Carrots
2 cups chopped Onions
3 stalks Celery
2 medium Turnips
½ head of Cabbage
2 cups Peas
1 lb Lentils
32 oz Vegetable Broth
Salt
Pepper
Herbs de Provance
Mix together and simmer till vegetables and lentils are soft.
Viking Pancakes
1 cup all purpose Flour
½ cup whole wheat flour
1 ½ cups whole milk
2 tbsp melted butter
1 tsp salt
½ cup chopped prunes (or any other dried fruit)
Cooking spray
Whisk the flour, wheat flour, milk butter and salt together. Spray cooking spray into a 9x13 pan. Sprinkle the dried fruit on top. Bake in a 350’ oven for 20 to 25 minutes. Take out and cool. Cut into pieces. Serve with the cooked applesauce.
Sausage and Barley Stew
2 lbs Bratwurst (recommend Sir Gunther’s Bratwurst)
4 cups sliced onions
2 tsp minced garlic
1 pound barley
3 large carrots cut into disks
2 sprigs thyme
Salt
Pepper
32 oz Chicken stock
Cook the bratwurst in the oven till done and cooled, cut into bite size pieces. Set aside. Bring to a boil the chicken stock, onions, garlic, barley, carrots, thyme, salt and pepper and simmer for about an hour or so till the barley and vegetables are nearly done. Add the sausage and cook for about 15 to 20 minutes more. Serve.
Cooked Apples/Raisens in Honey
3 lbs Apples
1 cup Raisens
½ cup Honey
Peal and core 3 lbs of apples. Put in a large stew pot and add about 4 cups of water. Bring to a boil and simmer for about 30 minutes. Add the raisens and honey and simmer till the apples are cooked down and mushy. Serve warm.
Beef Stew
2 lbs Beef
3 large sliced Carrots
2 cups sliced Onions
3 stalks chopped Celery
32 oz Beef Broth
Salt
Pepper
Thyme
Rosemary
All Purpose Flour
Olive Oil
Cut up the beef into bite size cubes. Flour the cubes and fry in olive oil. Set aside. In stew pot add the beef broth, carrots, onions, celery, herbs, salt, pepper and the cooked beef and bring to a boil and cover the pot. Simmer on low heat for about 2 hours.
Garlic Cheese
1 lb whole curd Cottage Cheese
¼ cup softened (not melted) butter
¼ cup melted butter
½ cup sour cream
Fresh Garlic (about 4-6 cloves depending on taste more if you like garlic!)
Salt
Pepper
Parsley
Cook garlic cloves in ¼ cup melted butter till the garlic gets soft. Cool. Add cooled garlic and butter with the Cottage Cheese and other ¼ cup softened butter into a food processor. Process till smooth. Mix in sour cream salt, pepper and parsley. Chill. Serve cold.
Vegetable and Lentil Soup
3 large Carrots
2 cups chopped Onions
3 stalks Celery
2 medium Turnips
½ head of Cabbage
2 cups Peas
1 lb Lentils
32 oz Vegetable Broth
Salt
Pepper
Herbs de Provance
Mix together and simmer till vegetables and lentils are soft.
Viking Pancakes
1 cup all purpose Flour
½ cup whole wheat flour
1 ½ cups whole milk
2 tbsp melted butter
1 tsp salt
½ cup chopped prunes (or any other dried fruit)
Cooking spray
Whisk the flour, wheat flour, milk butter and salt together. Spray cooking spray into a 9x13 pan. Sprinkle the dried fruit on top. Bake in a 350’ oven for 20 to 25 minutes. Take out and cool. Cut into pieces. Serve with the cooked applesauce.