Viking Cheese Bombe Recipes

Steps:

• Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
• Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
• Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
• Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
• Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
• When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

Steps:

• Knead together equal quantities of blue cheese and butter along with the minced almonds. Can use a food processor.
• Form into a ball, chill, and serve with whole wheat crackers.

Steps:

• Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you're short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
• Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
• Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
• To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
• Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

Steps:

• Saute onion in butter until transparent and soft.
• Mix oatmeal, eggs, and canned milk until combined. Mix the beef and pork together then add the oatmeal mixture, onions and spices. Beat with a mixer until fluffy.
• Using 1/3 to 1/2 cup of meat mixture (depending on how big you want your Vikings) form a ball. Place meat balls on a baking sheet or pan. Cook in a 400°F oven for about 15 minutes until done. Remove from oven and allow to cool.
• When the meatballs are cool enough to handle, stick a wooden "popsicle" stick in each one (you can usually buy these at any craft store).
• Mix the Krusteaz pancake batter with water, make it thicker than usual so that it will coat and stick to the meatballs.
• Hold the meatball by the wooden stick and dip it into the batter, then drop it into a deep fat fryer with oil heated to 375°F Roll it around so all the sides cook evenly. Cook until golden brown. Remove from oil and drain on a plate covered with paper towels. Serve with ketchup, mustard or what ever you want!

Steps:

• Beat together the cheese, sugar and zest. Fold in the fromage frais. Line a large sieve, colander or two new traditionally shaped terracotta flowerpots (10-12cm across the top) with muslin or a clean Jcloth and spoon in the mixture, pressing it down firmly. Set over a bowl and put in the fridge for at least 4 hours or overnight to drain off the liquid and firm up the mixture.
• Tip all the sauce ingredients into a food processor and blitz until smooth, then press through a sieve. Pour into a serving jug.
• When you're ready to serve, hull the strawberries and halve if large. Mix with the other fruits.
• Turn the cheese out on to one large or two smaller platters and remove the cloth. Surround with the fruit and dust with icing sugar. Serve the sauce in the jug for pouring over each portion.