Panforte
Jul 14, 2005
Creaming butter and sugar is a popular task with junior cooks. Beating the butter and sugar thoroughly ensures a light cake, but as soon as the dry and liquid ingredients are added, the less stirring, the better. This tasty loaf, dotted throughout with raisins, is perfect for teatime.
There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten.
The spices in these thin, crispy cookies reflect the Scandinavians' Viking history. At Christmas, the Finns cut these into animal shapes and accent them with piped icing.
Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.
Chutney is a piquant companion to cream cheese on a cracker, a grilled cheese sandwich, thin slices of firm cheese, such as Gouda, Jarslberg or Cheddar, and ham, pork or poultry, hot or cold.
