Pulling an insanely busy all-nighter must be exhausting, so we imagined Santa would want a healthy and hearty meal before departing on his sleigh. A hot, thick broth and warm homemade bread would be the perfect way to start off his big night. This delicious broth recipe comes Chef Marco Canora and the bread comes from Chef Morten Sohlberg of Scandinavia House. The bread can be dipped in the broth or served with the gravlax.
Smörgås Chef Limpa Bread
3 CUPS WATER
⅔ CUP DARK MAPLE SYRUP
¾ CUP BROWN SUGAR
1 TABLE SPOON GROUND FENNEL
4 CUPS SCREENED RYE FLOUR
5.5 CUPS SCREENED ALL-PURPOSE FLOUR
3 TEA SPOONS KOSHER SALT
¼ CUP LARD FROM PORK
2.5 OZ YEAST
- Preheat oven to 350F.
- Mix maple syrup, 2 ½ cups of the water, brown sugar, fennel, and salt.
- Boil briefly and, then simmer for 5 minutes. Remove from stove and mix in the lard and let rest until luke warm to the touch.
- Mix yeast in the remainder ½ cup luke warm water and blend with maple syrup and lard mix (both must be similar temperature/luke warm when you mix together).
- Whisk in rye flour until mixture is completely even, let rest overnight or about 8 hours under a kitchen cloth.
- Then mix in 5 cups white flour and put the remaining ½ cup of white flour on wooden cutting board and knead the mixture well.
- Put the dough in a buttered pan and let rise for 2 hours or until approximately double in size.
- Make one large bread or divide dough in two, and place in any suitable buttered baking container (you can use lard too in the pan), that is big enough to let it rise again for 1.5 hours and then bake for 50 minutes at 350F buttering it on the top towards the end for good sheen and color.
Marco Canora's Broth with Escarole and Chicken Dumplings
1 WHOLE CHICKEN
2 POUNDS OF BEEF STEW MEAT ON THE BONE (OR SHORT RIBS)
TURKEY DRUMSTICK (OR TWO WINGS)*
2 ONIONS, DICED
12 OUNCE CAN OF TOMATOES
1 TEASPOON OF PEPPERCORNS
½ BUNCH OF FLAT LEAF PARSLEY
* Note: We could not find any turkey at our local butcher, so we substituted in about 2 cups of store bought turkey broth so that flavors would not be lost.
1 POUND OF GROUND CHICKEN
2 TEASPOONS OF FINELY CHOPPED ROSEMART
¼ TEASPOON OF GRATED NUTMEG
KOSHER SALT AND GROUND BLACK PEPPER
¼ CUP OF HEAVY CREAM
SOUP AND CHICKEN DUMPLINGS
12 CUPS OF BROTH (see above recipe)
2 TABLESPOONS OF OLIVE OIL
2 CUPS DICED ONIONS
1 CUP OF DICED CARROTS
1 CUP DICED CELERY
1 MEDIUM HEAD OF ESCAROLE, WASHED AND LEAVES CHOPPED
2 CUPS OF PEARLED FARRO
- Fill a large bowl with water. Set aside.
- Put the whole chicken, beef, and turkey in a large stockpot and cover with about 4 inches of water (you’ll need about 7 quarts total).
- Bring to a boil over high heat.
- Once boiling, put the heat down to medium, and pull the pot to one side of the burner.
- This forces the broth to boil in a circuit from top to bottom, circulating the liquid over and around the meat.
- As the broth boils, you’ll notice some scum at the top of the water. This is fat and other impurities from the meat. You need to skim this every 5 minutes or so.
- It’s important to “be finicky” about how you do this. Barely dip a ladle at the center of the pot and keep it still. The fat and foamy broth will stream into the ladle. Use the large bowl of water you set aside to get the fat off your ladle easily. Repeat for about half an hour until the broth looks clear.
- Once clear, add in your aromatics (onions, carrots, celery, canned tomatoes, peppercorns, and parsley).
- Simmer until the broth for about two hours (you might need to skim a few more times after adding in the aromatics).
- Strain vegetables, but save the meat (meat can be enjoyed as bollito misto and served with Dijon mustard, salt, and/or salsa verde. The chicken can also be shredded and thrown into a salad).
- Place the chicken, egg, rosemary, Parmigiano, and nutmeg in a food processor.
- Season with salt and lots of pepper and pulse until mixed, adding in the cream gradually.
- Spoon the mixture into a resealable plastic bag and chill the mixture for up to 2 hours
SOUP & CHICKEN DUMPLINGS
- Heat the oil in a large pot over medium heat and add in the onions, carrots, and celery. Season with salt and pepper and mix well.
- Cover and “sweat the vegetables”, meaning you cook them until they are soft but have not yet begun to color. Stir occasionally, about 10 minutes.
- Add in the escarole, reduce the heat to low. Cook until escarole wilts, about 5 minutes.
- Rinse and drain your farro.
- Add in the broth and the farro. Bring to a boil over high heat. Once again lower the heat. Simmer until escarole is very soft, about 20 minutes. Season with salt and pepper.
- Remove your dumplings from the fridge and snip a corner off the bottom of your plastic bag.
- Squeeze small dumplings (about the size of the tip of your thumb) from the bag into the simmering broth.
- Cover and let the dumplings poach until they are firm, about 10 minutes.
- Serve topped with Parmigiano, pepper, and olive oil.