All Around the World

Brau 1 Recipe InsertsOn Saturday, I posted “From China to Tennessee,” which was all about the story contained in the small plastic pages of a little recipe book presumed to have belonged to Gerry (Geraldine) Brua.  The research that took place was fun and fascinating, but several of the family recipes beg to be shared! There is so much charm in the original versions that I’m choosing not to retype the recipes. Let’s get right to it, shall we?

Lefsas (from Mom Brua)

Correctly spelled, Lefse,  is a traditional soft Norwegian flatbread that is cooked on a large, flat griddle. Check out  Lefse Time‘s blog post, “Lefse, Not Just for Norwegians Anymore!” about making this delicious recipe.

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Pyracantha Jelly (from Andrea A. Brown-Lambert)

Pyracantha is a genus of large, thorny evergreen shrubs in the family Rosaceae, with common names firethorn or pyracantha. They are native to an area extending from Southwest Europe east to Southeast Asia.

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Romme Grot (from an unknown source)

Also known as Rømmegrøt (sometimes rømmegraut in Nynorsk), this is another Norwegian favorite! Another version can be found here, from the Sons of Norway.

Romme Grot

St. Michael’s Bread (from an unknown source)

A traditional Portuguese recipe, perhaps originating from the island of St. Michael.

St. Michael's Bread.jpg

Fried Squid with Marinara (from JoAnn Hettle and Al’s Son-in-Law)

Known worldwide, fried squid appears in Mediterranean cuisine. In Lebanon, Syria and Armenia, it is served with a tartar sauce. In New Zealand, Australia and South Africa. In North America, it is a staple in seafood restaurants. In Britain it can be found in Mediterranean ‘calamari’ or Asian ‘salt and pepper fried squid’ forms in all kinds of establishments, often served as a bar snack, street food or starter.

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