NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Some people think it's holding on that makes one strong; sometimes it's letting go." ~ Sylvia Robinson
Tonight is our oldest grandson's final nursery school program…our whole family will be attending to celebrate…next year he starts kindergarten!
RECIPE OF THE WEEK
This week's recipe is from a good friend…a Danish recipe for lemon souffle that has a family history. Here is her story…
My mother used to make this every year on Christmas Eve. It was something she could do ahead and everyone loved it. She'd hide one nut in the bowl, and the person who got it would receive a prize. I have lots of happy family memories that accompany this recipe, and I don't know why we only had it at Christmas time! I'm breaking the mold and serving it whenever I can!
CITRONFROMAGE (Danish Lemon Souffle)
recipe from Beata Rydeen
4 eggs, separated
- 6 tablespoons sugar
- Grated rind of 1 lemon
- 1 envelope of unflavored gelatin
- Juice of 1 or 2 lemons (according to taste)
- 1/2 cup whipping cream
Beat the egg yolks with sugar until light, then add the lemon rind. Beat the egg whites in a separate bowl until stiff. Dissolve the gelatin in the lemon juice over a very low heat. Allow to cool before adding to the egg mixture, and finally fold in the egg whites.
Pour into a glass bowl and allow to set for 1 to 2 hours in the refrigerator. Just before serving, whip the cream and spread or pipe it into the souffle. If you use the juice of 2 lemons, the sharp flavor contrasts well with the bland whipped cream. Serves 6.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
