Salad with Duck, Apples and Walnuts

In Denmark, the month of October is the beginning of the hunting season. Danes enjoy hunting and eating venison, pheasant and wild ducks. I prefer to buy my duck, and I am especially glad for duck breasts. There are many ways to prepare them and they really good with apples. This is one of my favorite ways to eat them.

Salad with Duck, Apple and Walnuts

Serves 4 as appetizer or a lunch serving

1 10 oz./300 gram boneless duck breasts with skin (more if this is going to be a lunch serving)

2 tbps. walnut oil/or another oil if you don’t want to spend the money, but the dressing is made with walnut oil and it is fantastic

salt

red salad, or a blanding of mixed salad leaves

2-3 apples, peeled and cut into dice

1 oz./30 grams chopped walnuts

Marinade:

1 oz./30 grams finely chopped walnuts

½ cup/1 dl walnut oil

2 tbsp. apple cider vinager

½ tsp. salt, and freshly ground pepper

To make duck, trim of any extra skin and score fat in a cross-hatch pattern. Heat a sauté over high heat until hot, add duck, skin side down, and cook for 8-10 minutes (depending on thickness of breast). Turn duck over, and cook 5-8 minutes. Remove duck from hat and let rest 3 minutes. Add apples to the pan and cook 2-3 minutes. Sprinkle with salt.

To make marinade, combine walnuts, oil, vinager, salt and pepper.

To make salad, rinse salad leaves and arrange on 4 plates. Slice duck in thin slices and divide on top of the salad leaves. Divide apples over the duck and salad, sprinkle chopped walnut over and pour a little of the marinade over.

Suggested accompaniment; flutes or a whole wheat bread

White Beans with Carl Johan Mushrooms

I wrote last week that beans are filled with protein. They are also inexpensive when you buy them in larger portions of uncooked pulses. And they taste great. Most pulses, not lentils however, should soak 3-4 hours or until the next day in three times as much cold water as their own weigh. There should be 2 tsp. salt added to make sure pulses absorb the water better. After you drain pulses for water, they should be cooked in a new portion of water for 2 hours. The cooking time can vary depending on where they were grown. It is bedst to cook all the pulses at one time and then freeze what you don’t need. After walking in the woods yesterday, I was so lucky to find a few Carl Johan mushrooms. So I decided to make this dish today, Monday.

White Beans with Carl Johan Mushrooms

6 – 8 oz,/180-240 grams Carl Johan Mushrooms

3 tbsp. butter

1 large onion, chopped

2 garlic cloves, peeled and finely chopped

10 oz./300 grams cooked white beans (you can always buy them in cans)

5-6 sage leaves

Garnish:

1-2 oz. chopped parsley

To make, slice larger mushrooms so they are all roughly the same size except for two. Cut them down the center as they are very decorative to garnish the dish with. In a large frying pan, melt butter, then add onion, garlic and mushrooms and fry 5 minutes until golden. Be sure not to overcrowd pan or mushrooms will not take a nice color.

Add cooked beans, or a can of cooked beans with a little of the water they were cooked in, sage and gently warm for a couple of minutes.

To serve, divide beans and mushrooms into 4 warmed bowls. Place a half mushroom on top of each plate. Garnish with parsley and pass a good crusty bread around. This dish would be nice with lamb or beef.

Orange Pork with Rice Pilaf

Denmark is a pork eating country and we are very proud of our pork. Pork supplies zinc, phosphorous, potassium and copper. Pork adds B vitamins such as niacin, riboflavin, thiamine and B 12 to our diet. In fact, fresh pork is by far the best source of thiamine – it contains more than twice as much per serving as any other food. One of the main concerns about pork is the amount of fatty meat. Denmark has, however, reduced the amount of fat by a full 50%. Another concern emission of greenhouse gases caused by agriculture. One kilo of pork produces 6.35 kilo CO2e where beef produces 34.6 kilo, lamb 17.4 kilo and chicken 4.57 kilo. A 90 gram/3 oz. serving of pork provides one quarter of protein for an adult male, and one third for a woman. Most people need not worry about getting enough protein. Instead they should be learning how to prepare meals using smaller amounts of meat and poultry.

Orange Pork with Rice Pilaf

Serves 4

Rice Pilaf:

1½ cups/3 dl rice

2-3 garlic cloves, crushed

2 tbsp. almonds, chopped

Pork:

300 gram/10 oz. pork tenderloin, trimmed or 4 small pork chops

½ tsk salt

2 tbsp. flour

1 tbsp. oliven oil

2-3 garlic cloves, finely chopped

1 tbsp. grated orange peel

1 cup/2 dl orange juice

2 cups/4 dl chicken bouillon

2 tsp. cornstrach mixed with a small amount of water

To make rice pilaf, cook rice 12 minutes in 3 cups/6 dl water with garlic and salt. Set aside.

To make pork, if using a tenderloin, cut into 2 inch thick slices and lay them on a work surface with the cut side up. Pound them a few times with your hand. Combine salt and flour and dredge tenderloin/port chop in this mixture. Heat the oil and fry meat 2 minutes on each side. Take them up and set aside.

Come garlic in pan and fry 1 min. Add created orange peel and orange juice and stir a few times and let simmer 2 minutes. Add bouillon and bring to a boil. Add cornstrach mixture and let simmer 1 minute. Come the meat back in pan with orange mixture and simmer 1 minutes.

To serve, place meat or pork chops on four warmed plates beside a large spoonful of rice. Sprinkle almond over and parsley.

Beef Stew with Corn and Kidney Beans.

When I first came to Denmark in 1968, the Danes were not eating corn on the cob. Now, the farmers markets and supermarkets are almost giving it away. We even have fields with loads of corn that you can pick yourself for even cheaper than at the supermarket. The same goes for beans, Danes have just recently discovered how wonderful beans are. They are full of protein. On average these pod-borne seeds when mature (or dried) contain about 22 per cent protein, more than any other plant food. And unlike animal- derived protein, the protein in pulses is free of cholesterol and low in fat. The protein you get from most pulses comes with fewer calories compared to meat. A 150 grams /5 oz. serving of cooked pulses average only 130 calorie; a lean 150 grams/5 oz. serving of topside beef supplies approximately 220 calories. Right now, it is very popular to eat plant mixtures substituting for meat. As for me, I prefer to eats lots of beans, lots of vegetables and less meat. Here’s a quick every day dish with lots of protein. If you use a good quality of meat, you can be finished in less than 30 minutes.

Beef Stew with Corn and Kidney Beans

Serves 4

½ lb./225 grams beef, cut into strips

1 large onion, sliced in thin slices

1 red pepper, cut into strips

1 green pepper, cut into strips

2 stalks of celery, chopped

10-12 cherry tomatoes

1 tbsp. olive oil

1 tbsp. chili powder

1 cup/2 dl chicken broth

2 tbsp. ketchup

10 oz./300 grams corn, frozen or fresh

1 can red kidney beans (13 oz./400 g)

To make, heat oil in a large frying pan over middle warm heat and frymeat 1-2 minutes. Take meat up and come vegetables plus chili powder and fry 1 minute. Add the broth, ketchup, corn and beans and bring to a boil. Turn down the heat and let simmer 3 minutes. Add the meat and the cherry tomatoes. Let simmer 2-3 more.

To serve, divide among 4 warm bowls. You can add a large tbsp. of sour cream if you like. Give a good crusty bread to this dish.

Brisket with Root Vegetable Mash and Horseradish Sauce

Suddenly it is cold in Denmark and time to make a delicious dish that simmers for hours. Just right for a cold rainy day. Here is a dish that takes a little planning as you have let it sit in the refrigerator a few days before making it. Brisket is an inexpensive piece of meat and is really quite easy to make. It just needs a little time. Horseradish is the north´s answer to chili or ginger. It has a strong taste and can really enhance a dish. However, be careful to not over cook and don’t rewarm it, as cooking destroys the strong flavor.

Brisket with Root Vegetable Mash and Horseradish Sauce

8 main course servings

Brine:

5 oz. coarse kosher salt

1½ oz. sugar

2 bay leaves

1 tsp. whole black peppercorns

2-3 sprigs of parsley

1 cup celery leaves

2-3 sprigs of thyme

1 3½-to 3¾ lb. flat-cut beef brisket

Braising liquid:

water

1 onion

1 carrot

1 leek

1 sprig of thyme

Horseradish Sauce

1 tbsp. prepared horseradish

2 tbs. butter

1 tbsp. flour

Cooking water from the Brisket

Salt and freshly ground pepper   

Vegetable Mash:

1 large celery root, peeled, cut in 1-1½ inch cubes

3-4 peeled carrots, cut in 1 inch cubes

1 lb. potatoes, peeled, cut in 1½ inch cubes

3 oz. butter

salt and freshly ground pepper

To make brisket, bring 1 cup of water to boil with salt and sugar. Place brisket in a heavy wide pot. Add salt/sugar mixture, bay leaves, peppercorns, parsley, celery leaves, sprigs of thyme and enough water to cover meat. Place a small plate on top of brisket in order to keep meat in the brine. Set brisket in the brine in the refrigerator or someplace cold. The meat should stay in the brine 4 days.

On the fourth day, take brisket up and run it under cold water. Discard brine and place meat in pot, add enough water to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to the surface. Reduce heat and add onion, carrot, leeks and thyme. Cover; simmer until meat is fork-tender, about 2 hours. Save the cooking liquid.

To make horseradish sauce, melt butter in a large pot an stir in flour, add the cooking liquid at little at a time and let simmer 5 minutes. Whisk the horseradish in and season with salt and pepper. Don´t let the sauce cook after the horseradish comes in.

To make the mash, bring cooking liquid to boil; add the celery root, carrots and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving 1½ cups cooking liquid. Return vegetables to pot and stir over low heat 1 min. to dry. Mash vegetables with potato masher to a coarse puree. Add 1 tbsp. of cooking liquid at a time until mash has the right consistence. Mash in butter. Season to taste with salt and pepper.

To serve, transfer meat to work surface. Thinly slice across grain. Place on platter. Drizzle sauce around. Serve with vegetable mash and additional horseradish sauce.     

Barberry Duck Breast with Savoy Cabbage and Black Current Jam

In Denmark, the last days of September can still be warm, and it doesn’t get dark until 8.00 o´clock in the evening. The Danes spend time outside enjoying the last rays of sunshine and watching the leaves turn from bright green to shades of yellow, red and brown. Danish farmers are busy harvesting their crops. It is a wonderful time to walk in the woods, picking berries and apples and gathering wild mushrooms. Many Danes can and perserve the produce and berries of the season in preparation for a long winter.

Duck Breast with Savoy Cabbage and Black Current Jam

Serves 4

1 medium savoy cabbage, cut into thin strips

8 oz./250 g mushrooms, sliced into thin strips

1 medium onion, chopped

½ cup/1 dl walnut oil

2 Barberry duck breasts

Garnish:

1 cup/2 dl black currant jam or blackberry jam

To make savoy cabbage, place cabbage, mushrooms and the chopped onions in a bowl and pour walnut oil over and set aside.

To make breasts, trim of any extra skin and score fat in a cross-hatch pattern. Heat a large sauté pan over high heat until hot, add duck, skin side down, and cook for 8-10 minutes (depending on thickness of breast). Turn duck over, and cook 5-8 minutes Remove duck from heat and let rest 3 minutes before slicing.

To make savoy cabbage mixture, sauté in duck fat 5-10 minutes over medium heat.

To serve, divide the savoy cabbage mixture on four warm plates and place slices of duck on top on cabbage. Garnish with black currant jam

Grilled Chicken with Grilled Peaches and Red Currant Chutney

Red currants are in the supermarket now. I am lucky to have lots of them in my garden and have been making jams, jellies and a lovely sommer drink. Red currants have a very large portion of pektin and together with sugar they are perfect for jellies. All though they are very sour, they can also be eaten in small amounts and used in desserts, cakes and meat dishes. I like making a chutney with them and serve them with grilled chicken and grilled peaches.

Grilled Chicken with Grilled Peaches and Red Currant Chutney

4 large peaches

1 spring onion, chopped

3 tbsp. brown sugar

3 tbsp. orange juice

1 tbsp. grated orange rind

2 tsp. Pressed fresh ginger

3 tbsp. white wine

1 tsp. curry powder

1 large chicken cut into 6-8 pieces

Chutney

1 cup redcurrants

1 tbsp. sugar

To make peaches, blancher peaches in boiling water 2 minutes. Take the up and remove skin. Cut them in two halves. Set 4 halves aside. Chop the rest of peaches and mix them with spring onion, brown sugar, orange juice, orange rind, ginger, white wine and curry. Place mixture in a little casserole, bring to a boil, turn down for the heat and let simmer for 15 minutes. Be careful that it doesn’t burn.

Heat the grill.

To make chicken, pat dry with a paper towel. Brush chicken with oil grill them over direct heat. Turn them every few minutes, brushing them with oil every time. This will take 10-15 minutes. To make peaches, brush peach halves with a little of the peach mixture and grill them over direct heat 3-4 minutes.   

To make chutney, mash red currants (save a few for garnish) with sugar and serve with grilled chicken and grilled peaches. Garnish with red currants.

Red Berry Dessert with Cream/Rødgrød med fløde

I have done this recipe before, maybe even two times . I think it worth repeating now that blackberries and other berries are just now starting to come on the market. And if you are lucky, in the garden. This dessert is one of the most popular one in the summer and can be made with all kinds of berries, even rhubarb.

The name of this dish in Danish is also the most common phrase in the Danish language used to test foreigners on how good they are to pronounce the dessert’s name in Danish “Rødgrød med fløde”. I was often teased by the Danes when I first came to Denmark, but now, after many years in Denmark, have mastered this difficult phrase. I was on television on two stations and the Danish radio on two different programs in order to promote my book “Modern Danish Cooking”.. I was asked two out of four times to pronounce Red Berry dessert in Danish. I passed with flying colors, but then I have been here in Denmrk many, many years.

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Red Berry Dessert with Cream

2 lbs./32 oz. mixed fresh strawberrie, red currents, black currents, blackberries

½ lb./16 raspberries

½ cup water

8 oz./240 g sugar

4-5 tbsp. cornstarch

1½ cups/2 dl ice cold heavy cream

To make the berries, put mixed berries in a pot and simmer gently for 5-6 minutes. Add sugar and cook briefly before adding raspberries. Bring to a boil and stir, remove pot from heat. Dissolve cornstarch in a little cold water and mix it into the boiling hot mixture. Pour into a serving bowl and sprinkle a little sugar over to keep skin from forming.

To serve, divide dessert into 6 bowls and pour a little cream onto each bowl or let the guests pour as much cream as they want. Milk can also be used.

Paëlla with Norway Lobster

Paëlla is without a doubt not a Scandinavian dish, but the Danes have taken the dish to them because of the many Scandinavian seafood used in it. Paëlla may seem to be difficult, but if you plan it right, it can be make for guests and even on a grill. If you have a round grill and a large paëlla pan, it can be made while guest watch while some set the table and make the salad. Or maybe just enjoy their welcome drinks.

Paëlla with Norway Lobsters

serves 6

½ lb./200 g chorizo sausage other another spicy sausage, chopped

½ lb./200 gram chicken breast, sliced in thin strips

2 onions, chopped

3 large garlic cloves, chopped

2 red pebers, chopped

1½ lbs./ 600 grams fresh mussels, scrubbed and debearded

1 cup/1 dl olive oil

1 lb./400 grams rice

1qt. 1 liter chicken bouillon

a few threads of saffron or as much as you can afford or ½ tbsp. turmic

1 lb./400 grams small shrimps

½ 1b./200 grams fresh or frozen shelled peas

1 Norway Lobster per person, cooked in let salted water with lemon 5 minutes, let lobster stand in the water until the paella is finished

To make Paëlla, set a large paella pan on a gas grill or the stove. Warm 2 tbsp. of olive oil and fry the sausage 2 minutes. Take them up and add chicken breast 5 minutes. Take them up and come the rest of the oil to the pan. Add onions and garlic and fry 5 minutes. Add red peber and fry and fry them 2-3 minutes together with the onions. Add rice/gurkemeje combine with bouillon and stir a few times. Season with salt and pepper. Bring to a boil, turn the heat down and let simmer 15-20 minutes. Watch carefully. Come more bouillon in if it seems dry. Add chicken, sausage, mussels, shrimps and pea. Let these ingredients lay on top of the rice. Place a lid and let simmer 15 minutes. When done, stir and garnish with Lobsters.

To serve, place the paëlla pan directly on the table. Serve with a large salat and lots of bread.

Pancakes with Buttermilk Mousse and Blackberries

In the summer, gardens are filled with berries, all kinds of them. If you don’t have them in your garden, the supermarket has lots of them. So eat them in your salads and desserts. The Danes uses gelatine sheets to make the mousse. The sheets, need to be melted in warm water. The water should be to cold, it shouldn’t be to hot. It can be very difficult and form lumps in many desserts. Since I have been living in Denmark, I use powered gelatine. It is much easier.

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Pancakes wirh Buttermilk Mousse and Blackberries
4-6 dessert servings
Buttermilk mousse:
2 tbsp. powdered gelatin, 2 tbsp. water, 2½ cups buttermilk, 3 tbsp. sugar, 1 tsp. Vanilla extract, 1 cup heavy cream
Pancakes: approx. 12 pancakes
1 cup flour, 1 tbsp. sugar, 1/4 tsp. salt, 3 eggs, 2 cups milk, grated peel of a lemon, 3 tbsp. water, butter
Elderflower syrup: 1 cup eldersflower concentrated juice
Garnish: Blackberries
To make buttermilk mousse,  pour 4 tbsp. water into a small saucepan. Sprinkle powdered gelatin in. Heat the mixture over low heat, stirring continously until gelatin has dessolved. Let cool. Stir buttermilk with sugar and Vanilla extract. Pour gelatin into buttermilk mixture. Place mousse in refrigerator until almost stiff, 15-20 minutes. Beat cream until stff eaks form and take mousse out of the refrigerator.
Fold carefully whipped cream into mousse and pour mousse into a bowl. Set mousse in refrigerator until dessert should be assembled.
To make pancakes, combine flour, sugar, salt and grated lemon peel. Beat eggs and mix them with flour and a Little milk. Whisk in remaining milk together with beer and beat until smooth.
Melt butter and brush a little on the bottom of a small skillet. Pour enough batter to thinly cover the bottom and Cook the pancakes until underside is brown, turn and  brown the other side. Repeat until all the batter is used. Place pancakes on a plate.
To make the elderflower syrup, cook juice in a small saucepan 15 or until it is thick. Not too thick, as it will thicken when it is cooled.
To serve, place 1 or 2 large spoonfuls of mousse in the middle of pancake and fold one side over and the second side over the mousse inside. Drizzle elderflower syrup over pancakes and garnish with blackberries





Grillet Veal with Asparagus and Blue Cheese Sauce

Summer is here and we all want to be in the garden grilling. Hot dogs and burgers are fine, we want something special once in a while.

Veal, Asparagus and Blue Cheese Sauce

Serves 4

8 very thin slices of veal

16 spears of asparagus

8 slices of dry cured ham

2 tbsp. olive oil

Blue Cheese Sauce:

2 tbsp. butter

1½ tbsp. flour

½ cup/1/4 dl white wine

3 oz./90 grams blue cheese

½ tsp. salt

fresh ground pepper

Pasta with lemon and parsley:

1 lb./16 oz.  fresh pasta or ½ lb./8 oz. dry pasta

green olives

chopped parsley

1 tbsp. lemon juice

2 tbsp. olive oil

3 tbsp. butter

Prepare a fire in a charcoal grill or preheat a gas grill.

To make veal and asparagus, season veal slices with salt and pepper. Place a piece of folie over them, and pound them meget thin with a meat hammer. Rense and cook asparagus i let saltet water 3 minutes. Place a slice of cured ham and two asparagus on each piece of veal and roll them into a tube. Fasten them with a toothpick and brush them with olive oil.  Brush the grill with oil and grill the veal/asparagus 3-4 minutes depending on how thick they are.

To make sauce, melt butter  in a sauce pan and stir flour in. Add wine and milk a little at a time. Cook sauce 5 minutes and stir blue cheese in. Season with salt and pepper.

To make pasta, cook the pasta in let salted water according to the package instructions. Combine pasta with olive, parsley, lemon juice, olive oil and butter.

To serve, place veal and asparagus on top of the pasta and pour blue cheese sauce over.

Strawberry Carpaccio with Balsamic Syrup and Vanilla Creme

Denmark has a relative cool growing season compared to other countries such as Spain and Italy, and that means our strawberries grow slowly. We do not have hours and hours of sunshine and high temeperatures which helps fruits and vegetables to ripen quicker. We do have, however, long cool evenings where the sun sets around  ten or eleven. Temperatue definitely has influence on the growing process and the plants of the North use longer time to ripen. Therefore, we have some of the best strawberries in the world. Unfortunataely, the season for strawberries is short and intense.  

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Strawberry Carpaccio with Balsamic Syrup and Vanilla Creme

½ cup balsamic vinegar

2 tsp. sugar

1 tsp. lemon juice

1½ lb. sterawberries, hulled and sliced

Vanilla Creme:

½ cup heavy cream

2 tbsp. powder sugar

½ tsk. vanilla powder

1 oz, chocolate

To make the balsamic syrup, combine vinegar, sugar and lemon juice in a small pot and cook for 3 minutes. Let the syrup cool but don’t wait to long.

Arrange the strawberries on 4 plates and pour the balsamic syrup over.

Whisk cream with sugar and vanilla. Arrange spoonfuls of creme over strawberries and sprinkle with chocolate flakes. Posted by Lynn Andersen on July 5th, 2014 Posted in Desserts

Midsummer Night

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June 23rd and not the 21st of June, is the day the Danes celebrate Midsummer Night, the longest day of the year. The sun rises 4.27  in the morning and goes down  9.55 in the evening. They celebrate the 23rd of June  in order to mark Sankt Hans Eve – the night before the saint’s day of John the  Baptist. It’s celebrated with a lots of bonfires that they begin building a month in advance so that by the third week of June, Denmark’s countryside is dotted with impressive twiggy mountains. On top of these twiggy mountains usually sits a witch. Well, not a real person but  more twigs and straw dressed up with a dress, usually black and a big, floppy hat. She is sitting on a broom. The witch is the symbol of evil and they are burned and sent to Bloksbjerg in the mountains of Germany where all the witches get together. Why Germany? Nobody really knows. Maybe beer and cheese. Burning of the witches started in the 16th century when the church convicted and sentenced women to death by flames. The practice of burning witches stopped in 1693 when a 74 year old Anne Palles was burned as a sorceress for “enchanted” a bailiff, caused the sudden death of a woman her husband danced with and been responsible for a poor yield on a farm on which she had once taken a pee. Now people have  a tradition of  burning straw witches since the 1900’s.

Many Danes often eat their dinner at the beach , but if they don’t, they eat at home and many times at a restaurant. The season for Danish asparagus is over at the end of June, so many people will be serving asparagus.

White and Green Asparagus with Tuna Fish Mousse.

Serves 4

12 spears white asparagus, trimmed

12 spears green asparagus

2 cans of tuna in oil, drained

1 cup/2 dl mayonnaise

½cup/1 dl olive oil

2 tbps. capers

Garnish:

8-12 large capers

2 limes, one cut into wedges, another cut in slices

parsley

To make asparagus, place asparagus in salted boiling water and cook until just tender, white 5-6 minutes, green 3-4 minutes depending on how thick they are. Remove from boiling water and plunge them in ice water to stop cooking process. Drain and set aside.

To make Tuna Salad, mix mayonnaise, olive oil and capers in a small bowl.

To serve, place 3 white asparagus and three green asparagus on four plates. Place 1-2 spoonfuls of tuna in the middle of the asparagus and garnish each plate with a slice of lime, a wedge of lime, 2-3 large capers and a little parsley.

Suggested accompaniment: bread

Summer Dessert with Fruit

This dessert is one of the best ways to use the ripeness and bounty of summer fruit. This dessert is ideal for those who like to eat pie fillings but leave the crust. You don’t have to worry about perfect – looking fruit; the main requirements are that the fruit be ripe and taste great. You may use different types of fruit, such as nectarines, melons, mango, kiwi blackberries as well as apples. You may also use any kinds of nuts or maybe even spice the dish up with cinnamon, allspice, nutmeg and even cardamom. We served this dish to our guest with ice cream, but sour cream or mascarpone.

Summer Dessert with Ananas, Peaches, Apricots and Plums

Serves 6

½ ananas, peeled and cut into smaller pieces

6 ripe, peaches, peeled, pitted and sliced

6 apricots, pitted and slices

6 plums, pitted and sliced

2 oz./60 grams butter

1 cup/2 dl apple juice

1-2 tbsp. sugar (only if the fruit is not sweet enough)

4-5 tbsp. Cointreau

Ice cream

1 cup/2 dl fresh strawberries, hulled or another fresh berry such as blackberries, raspberries

½ cup/ 1 dl nuts such as pecans, walnuts, almonds

To make fruit, melt butter on a large frying pan over medium heat and add the fruit. Add the apple juice and stir a few minutes. Let fruit simmer 2-3 minutes. Pour Cointreau over. Serve immediately with ice cream, sliced strawberries and nuts.

Roasted Peach Soup with Berries

Cold fruit soups are an excellent way of eating fruit in a healthy way. It is important that you use ripe fruit, for both flavor and texture.

Roasted Peach Soup with Berries

serves 4

Sauce:

1 pint strawberries or raspberries

2 tbsp. sugar

1 tbsp. lemon juice

Soup:

6 large ripe peaches with skin on

½ cup/1 dl or more Riesling wine, or other white wine

Garnish: assorted fruits (such as raspberries, peach slices, blueberries, blackberries

Preheat oven to 375°F/190°C.

To make sauce, place strawberries/raspberries, sugar and lemon in a blender or food processor and purée. Strain into a bowl and chill.

To make soup, Cut a small “x” in the top of each peach and place on a baking pan. Bake 20 to 25 minutes or until soft. Remove and let cool. Peel peaches and remove pits. Transfer to a blender or food processor and purée with Riesling enough to make thin. Chill.

To serve, ladle the chilled soup into bowls. Drizzle some of the sauce over the top of the soup and garnish with fruit.

Grilled Norway Lobster with a Sour Cream Dressing

Norway Lobster, is one of Scandinavia and Denmark’s biggest delicacy with it’s usual rich and intense taste. It is firm in it’s meat with a almost melting bite. It is very important that is it fresh. If not fresh, the taste can within a few hours start rotting and turn into an ammonia taste. Now that summer has come to Denmark, at least for a few days, we will be grilling as much Norway Lobster we can afford because the season is short.

NORWAY LOBSTER WITH PARSLEY

4 appetizer servings

1 quart water

1 tbsp. lemon juice

1 tsp. salt

8 Norway lobsters

½ cup cup chopped parsley

½ cup rapeseed oil

salt and freshly ground pepper

Garnish:

1 lemon, cut into wedges

Dill sour cream dressing:

1 cup sour cream

2 tsp. minced shallot

1 tsp. chopped fresh dill

1 tsp. freshly ground white pepper to taste

To make Norway lobster, bring water, lemon juice and salt to a boil. Place lobsters in boiling water and bring water to a boil again. Cover and remove pot from heat. Let lobsters remain in water 2 minutes before draining. Can be made the day before.

To make dill sour cream. whisk togeter sour cream, shallot, dill and lemon juice in a small bowl.. Season with salt and pepper. Cover and refrigerate until the should be served. .

To serve, place lobsters belly side up, on a cutting board and cut in halves lengthwise. Mix parsley, oil, salt and pepper and spread mixture on lobsters. Grill them 2-3 minutes under a hot grill. Serve with lemon wedges and dill sour cream. Bread is a nice accompaniment.

Spicy Sausages with Cannellini Beans, Cured Ham and Sage

Danes eat sausages all the time and although beans is not one of their common food, they are now make them a big part of their diet. Now that they know that these white beans contain lots of protein.

Cannellini Beans with Cured Ham , Sage and Grilled Sausages

Serves 6

4 slices of cured ham

10 Sage Leaves

12 oz./360 grams Cannellini (white beans)

½ tsp. cayenne pepper

6 good spicy sausages (or more if you are really hungry)

Garnish: extra sage

To make beans, fry cured ham crisp på en warm pan, take it up and set aside. Add the cook beans together with cayenne pepper and heat them 2 min. Season with salt.

To make sausage, split sausages into two parts and grill either on a grill or a grill pan. They can also be fried on a frying pan with a little oil.

To serve, place the beans on a large serving plate and place sausages next to the beans. Garnish with sage. Serve bread.

Asparagus – king of vegetables

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Asparagus is without a doubt the king of all vegetables. In Denmark, the season is only a few weeks in the spring and early summer. In our family we eat them severval times a week, both green and the white. When I lived in the States, I seldom ate asparagus. First, because they were very expensive and because my mother always cooked them to much. In fact, I had never seen a white asparagus before I came to Denmark. I know now why. The chefs at the fine resturants in all parts of the world buy all the white asparagus they can get ahold of in the short and intense season which is only 6-7 weeks. Thank goodness, we have lots of asparagus. My mother-in-law taught me how to cook asparagus shortly after I came to Denmark. After peeling the white aspargus, the green doesn’t need to be peeled, they should be cooked in a large, deep frying pan where they can lay down or a pot where the asparagus can stand up. This way one is sure they have plenty of room and won’t be crowded. White asparagus should be cooked 8-10 minutes in let salted water. The green asparagus needs only 5-6 minutes. Of course, this is depending on how thick they are. After cooking the asparagus, my mother-in-law would take them up with a special designed spoon and after making sure that most of the water had dripped off of them, placed them on a fine white linen napkin. Of course, we used the best silver to eat them with. Wow! Nobody serves them on napkins nowadays, but it is just to show you how much respect the Danes have for asparagus.

Asparagus Salad with Dry Cured Ham and Mustard Vinaigrette

Serves 4

8-12 white asparagus, peeled

24 green asparagus if they are thin, 12 if they are thick, trimmed

12 slices of dry cured ham*

a mixture of green salad leaves

Vinaigrette:

½ cup/1 dl rapeseed oil

2 tbsp. white wine vinagar

½-1 tbsp. mustard

salt and freshly ground pepper

To make asparagus, place white asparagus in salted boiling water and cook until just tender. Remove from boiling water and plunge them into ice water to stop cooking process. Drain and set aside. Repeat with green asparagus. Make sure not to boil them too long. It’s depends on their thickness. Place salad greens on 4 plates and divide asparagus on each plate. Roll slices of ham up and place around the asparagus.

To make vinaigrette, whisk all ingredients together of pour over salad just before serving.

*Denmark had dry cured ham with the same quality as the Italian prosciutto and the Spanish Serrano ham.

Pasta with Smoked Salmon, Caviar and Lemon-Capers Dressing

Today is an official holiday in Denmark and all the school children and most of the work places are closed. Most people don’t want to cook and if the weather is nice, a cold pasta dish is easy and quick. The richness of the salmon, the saltiness of the caviar and the tangy acidity of the dressing creates a different flavor balance with every bite. Do not make this dish ahead of time, The pasta needs to be cooked and cooled just before tossing with the rest of the ingredients. If it sits the flavors will become muddy as the acid in the dressing breaks down the pasta. As for the Danish caviar, it can be bought in jars where there has been added black or red food coloring so that it resembles real caviar.

Pasta with Smoked Salmon, Danish Caviar and Lemon-Caper Dressing

Lemon-Capers Dressing:

2 tsp. capers

t tsp. of grated garlic

2 tbsp. extra virgin oil

2 tsp. white wine vinegar

2 tsp. freshly squeezed lemon juice

Pasta dish:

4 oz./120 grams dried capellini pasta or another very thin pasta

5 oz./150 grams sliced smoked salmon cut into smaller pieces

2 tomatoes, skins removed and seeds removed, finely diced

1 small chopped shallot

1 tbsp. chopped fresh chives

2 large tbsp. Danish Black Caviar, Salmon rogn or Sevruga caviar (if your budget can afford) or any other caviar you like

2 cucumbers, cut into thin circles

Garnish: 8 large capers (optional)

To make dressing, whisk together all the ingredients in a small bowl. Set aside.

To make pasta, cook pasta in a large pot of salted water to boil. Follow the instructions on the package. Drain and immerse it in ice water to chill. Drain again and gently press to squeeze out any excess water. In a medium bowl, combine pasta, smoked salmon, diced tomatoes, shallot and dressing. Mix well with your fingers to keep from breaking the pasta.

To serve, place 1/4 of the cucumbers in a circular pattern on 4 plates. Place an equal amount of the pasta in the center of each plate. Spoon ½ tbsp. of caviar or rogn on top of each mound.

Ice Cream Pie with Whipped Cream and Blueberries

Summer is just around the corner and we are looking forward to warm and relaxing days. That means no cooking for the most of us and here is a special ice cream pie with whipped cream and berries.

Ice Cream Pie with Whipped Cream and Blueberries

Oil spray

12 bought ice cream cones

4 tbsp. sugar

6 tbsp. melted butter

1 pint/½ l vanilla ice cream

1 pint/½ l ice cream of your choice ( I used cherry ice cream)

1 cup/2 dl whipped cream

½ tsp. vanilla pulver

3 oz./90 g blueberries or a berry of your choice

To make pie, spray a pie form with oil. Crush ice cream cones in a food processor together with sugar. Add melted butter and blend. Press crumbs into the bottom and up of the sides of pie form. Freeze 30 minutes. Come the two kinds of ice cream into the pie form, one on top of the other, it doesn’t matter if they get mixed together. Cover with folie and freeze mindst 2 hours, best overnight.

Just before serving, whip the cream stive with the rest of the sugar and vanilla pulver. Garnish pie with whipped cream and berries.