Sunday, May 10, 2009

Dessert via V

Vanessa recommended this dessert - it was scrumptious, and reminded me of my Dad's traditional black-forest cake in many ways! Please note, it takes a while for the cakes to bake but there is no time recommended for them. I spent about a half an hour watching cakes bake...sort of like watching water boil, but it's much slower!

Danish Hazelnut Torte (Hasselnødlagkage)
 
Makes 1 torte 
9 egg yolks  
2/3 cup sugar  
¾ cup blanched almonds -- ground  
¾ cup hazelnuts -- ground  
9 egg whites  
¼ cup cherry brandy  
¼ cup raspberry jam  
1 pint whipping cream  
24 whole hazelnuts  
Powdered sugar 


Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.  

Beat the egg whites until stiff. Fold into the yolk mixture.  

Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.  

Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.  

Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar. 

Even with all the food, Rob got a little hungry and tried to snack on Tigger...luckily, he'd lulled him into a false sense of security prior to the snacking....

Rolls - buttery and fine


Forgot the Butter Rolls! 

Smørdejgssnitter (Butter Rolls)

¼ C. boiling water

½ C. butter

¼ C. cream

½ t. salt

3 eggs (beaten)

1 t. vanilla

2 pckages (approx. 4 t.) dry yeast

1T. sugar

3 C. flour

1 C. nuts (ground)

½ C. sugar

 

We made these without the nuts because of the savory nature of the meal, but according to the Dane, these are also nice shaped as coissants filled with ham or bacon and onion (sautéed)

Pour water over the butter, cool.  Add cream, salt, eggs, vanilla and yeast mixed with the T. of sugar.  Let stand 10 minutes

Add the flour Dough will be stiff (not sticky).

Let rise until doubled. Punch down. Cut off pieces with a spoon, roll in nuts and sugar.  Twist each into a figure 8.  Place on greased baking sheets, rest 10 minutes

Bake in preheated 450° oven 10-15 minutes (till golden).

The table

Danish mains...


This was just pure heaven!

Danish Chicken Fricassee 

 Ingredients  
 3 slices bacon, chopped 
 5-pound dressed-weight fowl, cut in pieces 
 1 large onion, chopped 
 1/4teaspoon powdered cloves 
 1 teaspoon Acc

ent, Adobo, or preferred flavour enhancer (I used adobo because it doesn’t h

ave MSG and I like the garlic powder and pepper combination)
 1/4 teaspoon pepper 
 1 teaspoon salt 

4 cups cooked rice 

 Sauce:

 1 cup half and half cream (or ½ c. cream plus ½ c. cream cheese)
 1 teaspoon cornstarch 
 2 egg yolks 
 2 teaspoons fresh-squeezed lemon juice 

Steps:

  1. Fry bacon in a large sauce pan or Dutch oven until nearly crisp. 
  2. Remove and reserve bits. 
  3. Brown chicken in bacon fat. 
  4. Add onion during last 5 minutes of browning. 
  5. Sprinkle with seasonings, bacon bits and 1/2 cup water. 
  6. Cover and steam over low heat for 2 hours. 
  7. Transfer chicken to a warm platter. Surround with fluffy hot rice. 
  8. Beat cream, cornstarch, egg yolks and lemon juice over low heat until very smooth. Pour over chicken and serve immediately.

 

Danish Meatballs with Gravy

 Meatball In

gredients: 

1 lb. lean ground beef or veal (preferred by the Danes)

1 lb. ground pork

1-2 eggs, lightly beaten

1 medium onion, finely chopped

½ cup fine bread crumbs

1/8 teaspoon allspice

½ cup of milk

Salt and fresh ground pepper to taste

E.V.O.O. for frying

Gravy Ingredients:

1 T. butter

¼ cup flour

1 cup sour cream (or cream cheese)

2 T. meat drippings

28-ounces of chicken broth (low sodium of course)

1-2 teaspoons dill weed and salt and black pepper to taste

Instructions:

 Finely chop onion, mix into meat and milk.  Add seasonings and mix.

  1. Add just enough bread crumbs to make a moist, uniform mixture.
  2. Form into oblong meatballs in the palm of your hand.
  3. In batches, cook the meatballs in a large frying pan over medium heat and remove to rack or paper towel to drain and maintain in casserole dish in a low oven.
  4. Make a roux with 2 T. pan drippings and 2 T. butter and slowly add chicken broth.
  5. Cook gravy until thickened, adding dill and sour cream (slowly) last until heated through.  Generous sprinkle of black pepper on top!

Danish braised red cabbage

 Ingredients:

1 medium head of red cabbage (2–2 ½ lbs)

4 T. butter (cut into small pieces)

1T. sugar

1t. salt

⅓ C. water

⅓ C. white vinegar (5%)

1 small apple, diced finely

¼ C. red currant jelly or jam

 Wash cabbage thoroughly under cold running water, remove tough outer leaves and half from top to bottom.

  1. Lay flat sides down, cut away core and slice cabbage finely (yields about 9 cups)
  2. Preheat oven to 325 and roast the cabbage with butter, water and vinegar or over low heat on top of the stove, slowly cook, covered for about 2 hours. 
  3. DO NOT LET CABBAGE DRY OUT!  Add water as necessary.
  4. About 10 minutes before it is done, stir in jam to finish.  For the most flavour, let it sit overnight in the fridge and warm the next day to serve.

Baked Leeks

Ingredients:

Leeks

Butter (small pat per leek)

 Parboil well-washed leeks in water 2-3 minutes (having cut off ends and leafy green tops) Pieces should be about 8-10 cm long.

Drain water and roast with butter in a baking dish about 10 minutes at 350°

Serve in the leeks’ buttery juice.

Danish Schnapps...I mean, Apps...

Yummy appetizers, all around. Rob and I didn't get there until a bit late and by then, the apps had been pummelled. Sadly, there are no photos, but only great memories of yummy food! Alicia also had a wonderful assortment of cheeses to go with the bread and other appetizers.

Dilled Shrimp
2 quarts water 
1/4 cup coarse salt 
1/3 cup white sugar 
5 sprigs dill 
2 pounds medium shrimp, with shells 
2 tablespoons vegetable oil 
1 tablespoon white wine vinegar 
1 tablespoon minced dill 
1/4 teaspoon salt 
1/4 teaspoon pepper 

Directions:
Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.  
Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Scandinavian Beer Bread (1 1/2 pound recipe)
1/3 cup of water (70º to 80ºF)
3/4 cup of light or dark beer
2 tablespoons of vegetable oil
2 tablespoons of light molasses
1 teaspoon of salt
1 teaspoon of grated orange peel
1/2 teaspoon of fennel seed
1/2 teaspoon of anise seed
2 1/4 cups of bread flour
3/4 cup of  medium rye flour
1 tablespoon of gluten (optional),  * see note
2 teaspoons of Fleischmann's® Bread Machine Yeast 
Measure all ingredients into bread machine in the order suggested by the manufacturer :).

Process in basic/white bread or whole wheat cycle: medium/normal crust setting. Timed-bake feature can be used. Remove baked bread from pan and cool on wire rack. 

To make Crisp Bread Slices: Cool bread at least 2 hours. Thinly slice. Remove crusts and cut into squares or triangles. Or use cookie cutters to cut out holiday shapes. To crisp, place slices on baking sheets. Brush lightly with melted butter. Bake at 375ºF for 5 to 10 minutes or until lightly browned. Remove to wire racks to cool. Serve with fruit- or herb-flavored cream cheese or thinly sliced meats and cheeses.

We didn't have crisp bread, but for a nice lunch this would be a great idea!


Addition to our Canadian menu - Nanaimo Bars

Nanaimo Bar Recipe

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Yes, they also freeze well and can be eaten later!

Friday, May 1, 2009