When I received a review copy of The Troll Cookbook, by Karima Cammell and Clint Marsh, it sat on my shelf for a few days – it was a busy season. Although I thought the subject was intriguing, I didn’t think I would find anything the “Trolls” had to say about cooking of much interest to me. I had however, promised to look at it and maybe try out a few of the recipes. With a teenager eager to help me with any food related endeavors, this book went in the pile of my son, Kazden’s, Things To Do. “Just pick out a recipe,” I suggested, “and make sure we have all the ingredients on hand.” Little did I know, this was already an element of Troll Cooking, as Trolls use what they have on hand to create their meals. Kazden chose Rhubarb Bread, due to the fact that we had an abundant plant that was ready to harvest. The bread was delicious, right from the oven, as well as the next morning for a mid-morning snack with a cup of tea. Everyone in the family loved the bread, even my other son who doesn’t think he likes rhubarb. I attribute this to the fact that Kazden followed the recipe to the letter. There is only a cup of fresh rhubarb which keeps it from being overpowered by rhubarb flavor. When I make this again, I will likely double the amount of rhubarb which after reading the book, I know the Trolls would approve of. The texture of the bread was light but moist with a soft crumb. Kazden liked it so much, he made the same bread a few days later substituting fresh picked raspberries for the rhubarb, it was equally delicious. He left the walnuts out of both breads as none of us are fond of nuts in our baked goods. With the success of the first recipe, the book went on my “To Read” pile. I was intrigued and wanted to find out what else The Troll Cookbook might have in store. With a few hours off and the hammock calling my name one sunny Sunday afternoon, I snuggled up with my critters to find out what the Troll world had to offer. An hour later, I moved from the hammock to the back porch and after that, brought the cookbook to bed to finish up. I couldn’t put the book down, find out why in my detailed review.
RHUBARB OR RASPBERRY BREAD
- 2 1/2 cups flour
- 1 1/2 cups dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk (or milk with 1 teaspoon vinegar)
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 tablespoon grated orange rind
- 1/4 cup orange juice
- 1 cup chopped fresh rhubarb or raspberries
- 1/2 cup chopped walnuts, optional
- Butter, Cinnamon, Sugar
Mix together in a large bowl the flour, brown sugar, soda and salt. In another bowl whisk together the egg, buttermilk, oil, vanilla, orange rind and juice. Stir wet ingredients into dry ingredients, and thoroughly combine. Stir in the rhubarb or raspberries and nuts, then divide batter between two loaf pans. (We used 1 large, greased, 8 x 11 pan). Top with small pats of butter (optional) and sprinkle with cinnamon and sugar. Bake at 350º 1 hour for loaf pans, 30-35 minutes for a cake pan. This recipe was adapted from page 190 in The Troll Cookbook.