----- Original Message ----- From: GregTo: phaedrusSent: Friday, July 18, 2003 10:12 AMSubject: History of Fattigman> Dear Uncle Phaedrus,>> I'd like to know the origin of the Norwegian fried Christmas cookie,> fattigman. How old a recipe is it? Is it hundreds of years old or less?> Why the threading of the tip through the slit? What is the shape supposed > to symbolize?> And why, with such a rich recipe, is it called "poor man.s"?>> Thanks very much for your help.>> Sincerely,> Greg > Hello Greg, The true, contextual origin of the name "poor man's cookies", which is what"fattigmann bakkels" means, may be lost in the mists of time. Even theAmericans of Norwegian ancestry over on the Roots-web genealogy messageboard haven't been able to pin it down. I could find nothing about anysignificance of the shape nor about exactly how old the recipe is. It wasbrought to the US in the 1800's. The general opinion is that the ingredients for this rich cookie were quiteexpensive, so that after buying the ingredients, one would be a "poor man",thus the name. Perhaps the shape somehow also represents the fact that thecookies were expensive to make. I'm wondering if at some point the diamondshape with one end inserted in a slit might have resembled some sort of coinpurse in common use. See below for a reader's take on the subject. Some recipes below. Phaed Hi I am a third generation Norwegian,My Grandmother was from Kristansund, my grandfather from Vadu. My mom and I would make Fattigman every year for Christmas along with her friend whose family was from Norway. She is now 84 years old. I was looking at your site to get a more in depth understanding of the history of this cookie, but guess what! I can explain "poor man" to you that refers to these cookies. Realizing that in a large batch of Fattigman, it uses about 12 egg yolks, 1 pint of Heavy Cream, but only a 1/2 cup of sugar. The farmers called it "Poor Man's Cookies", because sugar was hard to get, expensive for the average person in the inlets where food supplies had to come from far away. So, because of ready available milk (cream), hens (eggs), butter, and mills for wheat, the cookies were quite cheap because they used almost no sugar. Cardamom is cheap in Norway, so the end result: 120 cookies without high cost! Maybe this will help your readers, SincerelyMary Fattigman5 egg yolks5 T. sugar5 T. cream1 T. cognac1/4 tsp. cinnamon1/4 tsp. cardamom1 egg white1 1/2 cups flourBeat together egg yolks and sugar. Whisk in cream. Stir in cognac andspices. Beat egg white until it's stiff and carefully stir into otheringredients.Mix in a little more than half of the flour. Let dough stand, covered and ina cool place, overnight. Use the remaining flour-as little as possible-forrolling out the dough; the less flour you use, the more tender the fattigmanwill be. Roll the dough out a little at a time and as thinly as possible.Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cutin the center of each diamond, and "thread" one point of the diamond throughthe cut. Heat lard to 350º F. Fry fattigman until golden brown.-----------------------------Fattigman BakkelsCredit: Family RecipeDate: December 20th, 1999Submitted By: DDees This ethnic recipe was brought to the U.S. in the 19th century and hasbeen passed down for generations. It's easier if two people prepare it, onedoing the cutting and rolling, and the other deep-frying. 3 eggs3 Tbsp. cream or milk1/4 c. sugar1 1/2 Tblsp. melted shortening1 Tblsp. brandy or whiskey1/2 tsp. salt1/2 tsp. crushed cardamom seeds (see note)3 c. all-purpose flourOil for deep-fat fryingPowdered sugarIn a large mixing bowl, beat eggs slightly. Beat in cream, sugar, meltedshortening, brandy, salt and cardamom. Add flour gradually to form a stiffdough. On a lightly floured board, roll out as thin as possible. (The doughis very springy and takes considerable rolling - it has a tendency to 'snapback'). Using a sharp knife, cut into diamond shapes about 4 inches long.Cut a lenghtwise slit in the center of each and pull one end through theslit.Heat the oil for frying to 365 degrees. Fry the pastries, 5 or 6 at a time,for 1 or 2 minutess on each side, until lightly browned. Drain on papertowels. Cool and store (or freeze) in covered containers. Just beforeserving, put powdered sugar in a bag and shake a few cookies at a time in itto coat lightly. Yields about 100 cookies.***NOTE: Traditionally, Norwegian cooks buy cardamom seeds in the husks,peel off the soft, light-colored husks and crush the dark-colored seeds witha mortar and pestle. The seeds may also be ground in an electric blender. ---------------------------------------------- Fattigman Bakkels (poor mans donuts/cookie) Here is a Fattigmand recipe from my grandmother, who was born in Kragerø,Telemark, Norway in 1871. It's a lot of work, especially pulverizing theCardamon seed to a fine powder. I do it by putting the seeds in a a pieceof cloth, like an old sheet, and beating the heck out of it with a hammer onan anvil. Cardamon needs to be fresh for the best taste effect.FattigmanCream together:1/4 pound butter 9 tablespoons sugarAdd:6 well beaten eggs 1 wineglass brandy (optional)9 tablespoons whipping cream 4 to 5 cups flour (or enough to make a stiff dough)1/2 to 3/4 ounce whole cardamon seed (remove seed from pod and crush)4 pound lard (for frying - we use cooking oil)Mix dough and chill overnight.Roll dough very thin, a small portion at a time. Cutdiamond shapes with a cutter, make a small slit incenter and pull one point through it. Fry in hot oiluntil golden, drain on brown paper (or paper towels).
----- Original Message ----- From: JuddTo: phaedrusSent: Friday, July 18, 2003 5:35 PMSubject: Germknudel Recipe> Phaedrus,>> I was wondering if you can help me. I am looking for a recipe of an> Austrian dessert, which I believe is called a Germ Noodle or Germknudel or> Germknodel. When I was 10 years old my family went to Austria skiing and> the ski lodge had this "Germ Noodle" thing, which is a softball sized> dumpling with a chocolate or plum (lekvar) type filling and it was served> drizzled with melted butter. Holy cow was it good.>> Unfortunately most people have never heard of it and the only place I know> of to get one is in Austria at a ski lodge, which is, of course, not> practical. Now I consider myself a decent web surfer, but I just can't> seem to find this recipe anywhere, and I've been looking for the past> several months using various search engines. Actually, I did find one,> but since the recipe is, I think, in Swedish I have no idea what it's saying.> Here is a link to the Swedish one in case you want to check it out:>> https://hem.bredband.net/ingpos/germknodel.htm>> I checked your archives and I didn't see anything. I'm not sure if you> can help, but if so then I'd sure appreciate it.>> Thanks,>> Judd.>> P.S. - You were great in Zen and The Art of Motorcycle Maintenance> Hello Judd, Thanks, but I can't take credit for ZAMM. That book is one reason I chosethe handle, though. Below is a recipe from an Austrian cuisine site. Phaed Germknödel(Yeast Dumplings)500 grams wheat flour30 grams yeast1 teaspoon sugar250 milliliters warm (not hot!) milk30 grams sugar2 eggs30 grams melted, warm butter1 teaspoon salt3 drops lemon flavorplum preserves1 tablespoon vanilla sugarFor yeast dough it is important that all ingredients have basically thesame, warm temperature. So, put eggs, flour and all that stuff out of yourfridge into your warm kitchen at least on hour before you want to start.Sieve the flour into a bowl and create a little depression in the middle.Put the teaspoon of sugar, the yeast and 5 tablespoons of the warm milk intothe depression (if you use 'wet' yeast, crumb it with your fingers intolittle pieces) and use a fork to gently mix them with some of the floweruntil you get something that looks very much like an old vulcano that has agrey, muddy see in its crater. Let the bowl (covered with a kitchen towel)rest at a warm place for about 15 to 30 min.Add the sugar, the eggs, the molten butter, the salt and the aroma to thedough, but put them at the side of the vulcano mountain, don't throw 'em inthe middle. Starting from the center and using your hands, mix the yeastwith the flour and the other ingredients. Add as much of the milk asnecessary to get a non-sticky, kind of dry dough. Again, let the coveredbowl rest at a warm place for about 45 to 60 min.Take the dough, knead it well and form the dumplings. One dumpling hasroughly the size of a snow ball. You can create Bavarian Germknoedel and putplum preserves into the center of each dumpling. The same warm place: putthe finished dumplings at rest for a short time.To cook the dumplings, put them into cooking salt water and let them boilfor 20 min. The pot has to be covered all the time. Serve them with brownbutter and vanilla sugar, or ground poppy and sugar.
----- Original Message ----- From: StaCon To: phaedrus Sent: Friday, July 18, 2003 2:34 AM Subject: Copy Cat Soup from Macvaroni Grill for their Portobello Soup recipe When I had the intense pleasure of having the clear broth based soup with portobellows and was taken from the life as I had once known it.... Please some onn find that soup's recipe for me so that I may live again at last as the true praisers of portobellers that I am...... Pleeeessessseeeee help me unlock the key to this hidden recipe....... Stacon Awaits your answer. Hello StaCon, I have searched everywhere and by every method that I can devise, but I cannot locate the Macaroni Grill recipe. However, the below recipe from Bon Appetit is highly recommended. Phaed Portabello Mushroom Soup Recipe By : Bon Appetit 1/4 cup butter 5 leeks -- white part only, -- chopped 1 medium onion -- chopped 10 ounces mushrooms -- Portabello, chopped 1/4 cup flour 3 cups chicken broth 4 tablespoons dry sherry 2 cups half and half 1/4 teaspoon cayenne pepper Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; saute until tender, 10 mins. Add mushrooms and saute 5 mins. Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 mins. Gradually stir in stock and 2 tablespoons sherry. Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 mins. Stir in half and half. Simmer until slightly thickened, about 10 mins. Stir in cayenne pepper. Season with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.) Stir remaining 2 tablespoons sherry into soup. Bring to simmer and serve.
----- Original Message ----- From: Somer To: phaedrus Sent: Thursday, July 17, 2003 9:24 PM Subject: Soup recipe Phaedrus, Can you please help me find the recipe for Tortilla Soup that is served at Cracker Barrel Old Country Store and Restaurant? The only ingredients that I am sure of are: Monterey Jack cheese, shredded chicken, and taco seasoning. It was topped with crispy strips of tortillas. Thank you very much! Somer Hi Somer, I can't locate the Cracker Barrel recipe, but the ones below are supposed to be similar and just as good. Phaed Tortilla Soup (like Cracker Barrel)1/2 gal Water 1 cup Diced Green Chiles 2 lg Yellow Onions, Diced #10 can Chopped Tomatoes 1 tsp Black Pepper 6 Tbs Chicken Base 2 cup Sour Cream 10 ea Corn Tortillas. Diced 2 cans Creamed Corn (14oz cans) 1/2 gal Heavy Whipping Cream 3 qts Diced Cooked Chicken1. Add all ingredients thru sour cream to a stock pot and bring to a boil. Add the whipping cream to the stock and reduce heat to medium. 2. Add the chicken and tortillas. Continue to cook until the tortillas dissolve and the soup thickens. To Serve: 1. Add the soup to a bowl and top with teaspoon of sour cream, tortilla strips and cheddar cheese.To make tortilla strips, slice tortillas into 1/4x2-incg strips and fry in oil until crispy. ---------------------------------------- Tortilla Soup 2 Tbsp Olive oil 1 med onion, diced 4 cloves garlic, minced 6 cups chicken broth 4 boneless/skinless chicken breast halves 2 cups tomato salsa(see below) Salt and pepper, to taste Tortilla chips Heat oil in a large soup pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, about 15 minutes, until tender. Add broth and chicken breasts. Bring to a boil, reduce heat, and simmer 10 minutes. Remove chicken and set aside. Add salsa to broth; season with salt and pepper. Cut chicken into cubes and return to soup. Put a handful of tortilla chips into the bottom of soup bowls. Ladle soup over chips. Garnish with any of the following: lime slices, grated Monterey Jack cheese, minced cilantro, sour cream, hot sauce, minced onion, or minced jalapeno peppers. Serves 4-6
----- Original Message ----- From: Marna To: phaedrus Sent: Friday, July 18, 2003 10:26 AM Subject: Sugar Substitute Is there any way I can take the product, "DiabetiSweet", and make it usable for brown sugar? Or do you have any suggestions, measure for measure, in making a sugar free brown sugar subsititute? Hello Marna, I am not familiar with "DiabetiSweet", so I couldn't say. The only way I know of to make "brown sugar" out of either regular sugar or granulated sugar substitute is to add molasses to it. However, adding molasses, of course, adds sugar to it. However, there are sugar-free brown sugar substitutes on the market: Sugar Twin makes a brown sugar version. People say "wheylow gold" is the best tasting sugarless substitute:
Wheylow Steel's Brown Nature Sweet Crystals (Maltitol) makes the perfect brown sugar substitute for baking according to them. The Sugarless Shop sells other brown sugar substitutes:
The Sugarless Shop Phaed |