A Natural Foods Wedding Feast

(Page 2 of 3)

May/June 1985
 
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Either of these cakes can be topped with the following frosting.

RELATED CONTENT

CREAM CHEESE FROSTING

5 packages cream cheese
2 sticks real butter
4 teaspoons vanilla
2 teaspoons almond extract
1 cup honey

Cream these ingredients together and spread them on the cooled cakes. Then decorate with fresh flowers and fresh fruit, toasted almonds, walnuts, coconut, raisins, cinnamon, date sugar, fresh mint leaves, dates, or cut-out cookies.

SWEDISH RYE BREAD

4 tablespoons dry yeast
2 cups warm water
4 tablespoons butter
1-1/3 cups hot water
2/3 cup molasses
2-1/2 tablespoons salt
2 tablespoons caraway seed
2 tablespoons fennel seed
3 tablespoons freshly grated orange peel
6 cups rye flour
6 cups whole wheat pastry flour

Dissolve the yeast in the warm water. In a large bowl, melt the butter in the hot water and add all of the ingredients except the flour. In a separate bowl, sift together the rye and whole wheat pastry-flour.

Add most of the flour to the liquid, stirring well to make a stiff dough. Put some of the ... flour on a lame board, and knead the dough until it's smooth and elastic. Place it in a greased howl, cover it with a Wilk towel, and let it rise in a warm place until double in size

(about 1-1/2 to 2 hours). Punch the dough down, form it into 4 loaves, place them on a well-greased baking sheet or into 1 loaf pans, and cover them. When the dough has once again doubled in sire, bake the loaves in a preheated oven at 350°F for about 45 to 50 minutes.

CHEESE TRAYS

At least one loaf of the Swedish rye bread should be set aside (along with bowls of whipped butter and homemade mayonnaise) to be enjoyed with sliced cheeses. (Place these snacks on trays garnished with slices of fresh fruit.) Cube some of the other loaves and slice some fresh vegetables to be dunked in the following fondues and dips.

CURRY FONDUE SAUCE

12 tablespoons flour
6 cups milk
12 tablespoons butter
2-1/2 teaspoons salt
1 tablespoon curry-powder
1 teaspoon granulated garlic
1/4 teaspoon pepper

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