Boston Baked Beans

Today's recipe comes from the United States and was sent to me by a Postcrosser in Chicago. Boston Baked Beans are common throughout the US though they originated on the East Coast in Boston during colonial times. European immigrants learned about baked beans from the Native Americans and added molasses which was imported with rum from the Caribbean then exported from Boston. Sliced hot dogs are commonly served in Boston Baked Beans throughout the US and also known as Beanie Weenies, which is a popular dish with kids. I hope you enjoy this recipe!

To make Beanie Weenies, prepare this recipe as instructed, and during the last 30 minutes of cooking, add one package of hotdogs cut into bite-sized chunks and browned in a skillet. Deglaze the skillet with some water, add to the beans, and finish cooking.

Bon Apetit and Happy Postcrossing!

Diana

Kärleksmums or Love Treats

Today's recipe comes from a Russian student in Moscow studying Swedish,. Kärleksmums is a traditional chocolate cake from Sweden. It vaguely reminds me of the espresso brownies my husband and I make, but not nearly as dense and heavy. For those of you who may be gluten-free, Pamela's Artisan Flour Blend  has works beautifully for my gluten-free cakes. *Note: I don't receive any compensation from Pamela's for the link, it is simply a personal recommendation. If you're lactose intolerant like I am, I'd also swap the heavy cream for cashew milk or even water as you would for a confectioner's sugar glaze, just use less and add in increments until you're happy with the consistency.

A bit of trivia for you, my paternal great-grandparents emigrated from Sweden to the Northern USA during the Homestead Act in the early 1900s. They were processed through Chicago and settled in Minnesota. Since then the family has moved from Minnesota to Michigan to California. From there my father moved us to Texas when I was a child. I can't find much of a history on the dessert, but I love to think of distant relatives or ancestors making this popular treat.

Here is a link for a Kärleksmums recipe:

http://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/304-love-treats

Bon apetit and Happy Postcrossing!

Diana

Egg Weight Dough

Today I received a postcard from Doris in Germany and it has a special recipe I have never heard of before called Egg Weight Dough. She said this recipe comes from her mother for when you don't have a dough recipe on hand, but you need something quick such as on holidays. I love these family recipes, they are so special!

Ingredients:

4-5 eggs
Sugar
Fat (she likes butter)
Flour

Optional:

Nuts
Fruit (she suggests raspberries)

Directions:

You weigh the eggs and give the same amount of sugar and fat, mix until it is a bit foamy. At last you whirl the same amount of flour into it. You may put some grounded nuts above before baking (also raspberry possible) or fruit after baking. Hope you like it!

I'm looking forward to trying this with various gluten-free flours to see how they work out. I love playing in my kitchen!

Bon Apetit and Happy Postcrossing!

Diana

Potato Pancakes

Today's recipe for Potato Pancakes aka Dranuku (or Russian Draniki), the national dish of Belarus and comes from a 14 year old young lady. This sounds so yummy! I love anything with potatoes. The postcard image is of Independence Avenue in Minsk. It is so beautiful!

Ingredients:

4 large potatoes
1 yellow onion
1 egg
1 teaspoon salt
2-4 tablespoons flour
black pepper
oil

Directions:

1. Finely grate the potatoes with onion into a large bowl. Drain off any excess liquid.

2. Mix in egg, salt and black pepper. Add enough flour to make mixture thick, about 2-4 tablespooons all together.

3. Turn oven to low, about 200 F or 95 C.

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Fry turning once, until golden brown.

(Note: Simply use an all purpose or your favorite gluten free flour blend to make it gluten free!)

Bon apetit and Happy Postcrossing!

Diana

Cilantro Pesto

Today's recipe for Cilantro Pesto comes from a lovely couple in Washington State, USA. They note that it comes recommended by both spouses to stay equally "kissing" sweet.

Now I've made pesto from each basil and carrot greens that I've grown in my garden, but I haven't tried it with cilantro yet and I'm very excited. I love cilantro. Now if you're still scratching your head over carrot green pesto, it reminds me a little of a curled parsley pesto. Here's a recipe: Carrot Green Pesto.

Now for the Cilantro Pesto:

Ingredients:

5 cloves garlic
1 bunch organic cilantro
1 cup sliced almonds (pine nuts are too expensive)
1/4 cup grated cheese
1/3 cup olive oil
dash cracked pepper to taste
dash sea salt to taste

Directions:

Mix ingredients in a blender until level of desired creamy or crunchy consistency.

Serve with sliced sourdough french bread, gluten-free crackers, or other medium.

Note: If you're not familiar with pesto and you're wondering what type of cheese to use, Parmesan is standard. I'm curious to try this with other cheeses though, maybe cojita?

Bon Apetit!

Diana

Peppermintcrisp Tart - A Taste From South Africa

This recipe comes from a lovely woman in South Africa who not only sent me a postcard and recipe, she sent an envelope with two postcards and stamps! The postcard with the view of the sheep grazing is what the landscape looks like in her area. It is so beautiful!

This dessert sounds amazing! I adore mint and chocolate and coconut biscuits, but I've never had them together. Here in the United States I suspect Andes Mints would work quite well as a substitution for the peppermintcrisp chocolates.

Ingredients:

1 can caramel treat (360g) (canned caramel or dulce de leche in the United States)
2x 250mL cream
2x packets of tennis biscuits (any type of coconut biscuits will do)
3x peppermintcrisp chocolate (grated, +- 150g)

Directions:

• Whip cream and add caramel treat
• Add chocolate, but leave a bit for the top
• Dip biscuits in water and put in dish - one layer
• Throw a bit of cream over and then another layer of biscuits
• Repeat cream and biscuits until you end with a layer of cream, the thinner the layers the better!
• Throw the remainder of the chocolate over. 
• Put in the fridge until set. Enjoy!

This would make a fantastic Christmas holiday dessert!

Bon Apetit and Happy Postcrossing!

Diana

Pelmeni Moscow

Today's delicious recipe comes from Russia. Pelmeni is a filled dumpling, generally with meat, fish or vegetables. The recipe does not give an amount of time to boil, so I will add that generally you boil the dumplings until they float, then add an additional 2-5 minutes.

For more information on the history of Pelmeni, here is an article from the School of Russian and Asian Studies. Pelmeni History

To make it gluten free, I would simply change the flour to rice flour or use any 1:1 all purpose gluten free flour blend.

Bon apetit and Happy Postcrossing!

Diana