4-5 lb. short ribs of beef
2 tsp. salt, divided
2 c. boiling water
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 tbsp. beef stock base
2 tsp. brown sugar
3 whole allspice
1 tsp. cayenne pepper
1/2 tsp. grated lemon peel
1/4 tsp. caraway seed
2 tsp. arrowroot
1 tbsp. cold water
Heat oven to 350° F. Trim excess fat from ribs. Cut into serving size pieces. Sprinkle with 1 teaspoon salt. Arrange in large flat baking dish. Bake at 350 degrees for 1 to 1 1/2 hours, turning several times. Remove from oven. Drain off drippings. Sprinkle with remaining 1 teaspoon salt.
Combine boiling water, ketchup, Worcestershire sauce, vinegar, stock base, brown sugar, allspice, cayenne, lemon peel and caraway seed. Pour over ribs. Bake at 350 degrees for 1 hour, turning frequently. Arrange ribs on platter. Skim off fat from liquid in pan. Combine arrowroot and cold water.
Stir into liquid in pan. Cook and stir until sauce is thickened. Pour over ribs. 6 servings.
Danish Rye Bread - Sigtebrød
1 package dry yeast
½ cup warm water
2 cups rye flour -- sifted
¾ cup molasses
1/3 cup butter
1 teaspoon salt
2 cups boiling water
6½ cups white flour
Soften the yeast in the water.
Combine the rye flour, molasses, butter and salt. Add the boiling water and blend well. Cool to lukewarm. Add the softened yeast mixture. Gradually stir in the white flour to make a soft dough, mixing well.
Turn onto a floured board and cover with a towel. Let rest 10 minutes on the board. Knead the dough until smooth and satiny, about 10 or 15 minutes. Place it in a greased bowl, turning once to grease both top and bottom. Cover with a thin towel again and put in a warm place to rise until doubled in bulk, about 1½ hours.
Punch down in the bowl, turn and let rise until again doubled in bulk, about 30 minutes.
Turn out on the floured board and divide into 3 portions; shape roughly into loaves. Cover them on the board with the towel and let them rest again for 15 minutes.
Shape the 3 loaves more precisely and put them in greased pans (9×5×3). Cover with the towel and let rise about 1 hour. Brush the loaves lightly with beaten agg and bake 35 to 45 minutes in a preheated 350º F oven.
Makes 3 loaves
1. Using an electric mixer, beat the cream cheese at high speed untillight and fluffy.
2. Lower the speed and add the ricotta, cottagecheese, 1 1/2 tablespoons sugar, and the nutmeg.
3. Beat for 1 minuteat high speed, then set aside while you prepare the filo.
4. Lay the filo flat on a table and keep covered with a damp towelover waxed paper or plastic wrap.
5. By stacking 4 sheets, form abase of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
6. Then lay 2 sheets at right angles overthe center, using the"base" as a diamond, not a square, brushingthe center of each with butter.
7. Divide the filling into 3 partsand spread one part over the filo to form a 7-inch square.
8. Set the rest of the filling aside.
9. Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter.
10. With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
11. Brush the top with butter and set aside.
12. Repeat with the remaining filo, filling until all 3 square piesare folded.
13. Bake in a 350 degree oven for 15-20 minutes oruntil the filo puffs up and turns a golden chestnut color.
14. Cut into small squares and sprinkle with additional sugar.
15. Serve piping hot.
