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Recipe of the Month

Swedish Cinnamon Buns


Cinnamon BunsCrumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes. Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide.

Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.


(25 buns)
35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) B.-d. Farm Paris Creek milk
1 egg
120 g (4 oz) B.-d. Farm Paris Creek butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour

100 g (4 oz) B.-d. Farm Paris Creek butter
50 g (2 oz) sugar
2 tbs cinammon

1 egg
2 tbs water
pearl sugar

Shrimp Risotto


Shrimp RisottoIn pot, melt butter over medium heat.

Sauté garlic and onion until soft. Add rice; sauté for 1 minute.

Stir in broth, 1½ cups milk, salt and pepper; bring almost to boil, stirring.
Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20 minutes. Stir in shrimp; cover, simmer for 5 minutes.

Stir in remaining milk, then spinach, lemon juice and dill.


2 tsp (10 mL) butter
4 cloves garlic, minced
1 chopped onion
1 cup (250 mL) Arborio rice
2 cups (500 mL) no-salt-added chicken broth
2 cups (500 mL) divided milk
1/4 tsp pepper
A pinch of salt
12 oz (375 g) medium raw shrimp, peeled, deveined
1/2 pkg (142 g) baby spinach
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh dill or basil