Rullapylsa Recipes

RULLAPYLSA

Steps:

• BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
• MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
• Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.

INSALATA DI RUCOLA E PERA

Steps:

• Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan.
• Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified.
• In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool.

RULLAPYLSA

Steps:

• You can mix any quantity of spice to have available for the next time you make Rullapylsa.
• Lay out the lamb flank or shoulder (the shoulder may be butter flied to make as flat as possible) and sprinkle
• liberally with spice mixture.
• Place a layer of onions on the spiced meat and roll like a jellyroll.
• Tie the roll tightly with butcher cord and place in salt brine or in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days you boil it at a slow boil for 2 hours.
• The Rullapylsa is then removed from the water and cooled and lightly pressed
• (you can use two plates and a 4 litre milk jug to press the Rullapylsa).
• After the Rullapylsa has cooled you slice and serve on Icelandic brown bread and butter (open faced)

RULLEPOLSE

Steps:

• Place steak between 2 sheets of plastic wrap, and flatten to 1/4 ince thickness, using a meat mallet or rolling pin.
• Sprinkle steak evenly with salt, allspice, pepper and onion.
• Place pork on narrow end of steak, and roll steak around it.
• Secure at 2 inch intervals with heavy string.
• Place seam side down, in a large Dutch oven. Add water, broth, and pickling spice; cover and bake at 350 degrees for 3 hours or until tender.
• Remove from cooking liquids; let cool, and wrap in heavy duty plastic wrap.
• Discard cooking liquid.
• Place wrapped meat in an 8 1/2x4 1/2x3 inch loar dish. Place a weight on top of meat (a foil wrapped brick works well).
• Chill 8 hours. Remove string; cut into 1/4 inch thick slices.
• Arrange on lettuce lined plate, if desired.

RUGELACH

Steps:

• Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
• Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
• Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
• Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
• Preheat oven to 350 degrees F (180 degrees C).
• After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
• Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

RUGELACH

Steps:

• Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
• Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
• Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.