2 quarts water
1/4 cup coarse salt
1/3 cup white sugar
5 sprigs dill
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon minced dill
1/4 teaspoon salt
1/4 teaspoon pepper
• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Scandinavian Beer Bread (1 1/2 pound recipe)
1/3 cup of water (70º to 80ºF)
3/4 cup of light or dark beer
2 tablespoons of vegetable oil
2 tablespoons of light molasses
1 teaspoon of salt
1 teaspoon of grated orange peel
1/2 teaspoon of fennel seed
1/2 teaspoon of anise seed
2 1/4 cups of bread flour
3/4 cup of medium rye flour
1 tablespoon of gluten (optional), * see note
2 teaspoons of Fleischmann's® Bread Machine Yeast
Measure all ingredients into bread machine in the order suggested by the manufacturer :).
Process in basic/white bread or whole wheat cycle: medium/normal crust setting. Timed-bake feature can be used. Remove baked bread from pan and cool on wire rack.
To make Crisp Bread Slices: Cool bread at least 2 hours. Thinly slice. Remove crusts and cut into squares or triangles. Or use cookie cutters to cut out holiday shapes. To crisp, place slices on baking sheets. Brush lightly with melted butter. Bake at 375ºF for 5 to 10 minutes or until lightly browned. Remove to wire racks to cool. Serve with fruit- or herb-flavored cream cheese or thinly sliced meats and cheeses.
We didn't have crisp bread, but for a nice lunch this would be a great idea!