Dark and White Chocolate Mousse with Fruit

Chocolade mousse is always a popular dessert, as well as white chocolate mousse. Why not serve both to your guests. It is not hard to make this attractive serving, but it may take a little more time than usual. Using a water bath, or bain-marie, means to place an ingredient, such as chocolate, in a pan, bowl, or baking dish in water. It is a way to melt chocolate without exposing it to direct heat, which might cause it to burn or separate. To make a water bath, fill a pot with a few inches of hot water and place a container, here a bowl, inside the pot and cook over very low heat to keep water warm

Dark and White Chocolate Mousse

Serves 6

3 0z./90 grams White Chocolate

3 egg yolks

1 tbsp. sugar

3/4 cup/1½ dl heavy cream

2 egg whites

Dark Chocolate Mousse

3oz./90 grams dark chocolate

3 egg yolks

1 tbsp. sugar

2 egg whites

3/4 cup/1½ heavy cream

Garnish: berries, such as blackberries, raspberries

To make white mousse, chop white chocolate, place in bowl, and melt over a water bath*. Stir egg yolks and sugar i. Whip heavy cream and egg white separately. Fold first the whipped cream and after that, come the whipped egg whites in the mousse. Fill a pastry bag with the white mousse.

Place 6 pretty glasses (not too big) on a egg carton. They should be almost lying down. Pipe the mousse into the glasses so that they are almost filled up. Let dem sit on the egg karton and place them in the refrigerator.

To make dark mousse, repeat with chocolate mousse as white mousse. Place chocolate mousse in a pastry bag and when the white mousse is stiff, after 2 hours, place them upright and pipe the dark mousse over the white mousse. Place glasses in the refrigerator. After two hours, take them out of the refrigerator and garnish with berries or if you like whipped cream.

Oysters Soup with Spinach

We love oysters in our family and serve them often to our guests. We are always looking for new ways. This one is quick and easy and can be made in the last minute.

Oyster Soup with Spinach

Serves 6

18 oyster

18 large spinach leaves

½ cup/1 dl white wine

1 qt /liter fish fond

3 tbsp. Pernod

3 large egg yolks

1½/3 dl heavy cream

salt

Cayenne pepper

Garnish:

10 basil leaves

To make soup, with an oyster knife, carefully open the oysters, pouring the liquor into a cup as you shuck. Bring a pot water to boil and blanch spinach leaves. Take them up and wrap each leaf around an oyster.

In another pot bring wine to boil and cook oysters with spinach 1 minute. Take them up and set aside. Come oyster juices, and Pernod i vinen let simmer 5 minutes. I a lille bowl, pisk egg yolks and cream and pisk ½ cup/1 dl of the warm soup into the egg mixture. Pour this mixture back into the soup and reduce the heat. It must not boil. Season with salt and cayenne pepper.

To serve, divide soup in 6 bouillon cups or small bowls and place 3 oysters in each bowl. Sprinkle basil leaves that have been chopped. Serve with a little bread.

Tip The soup can be made in the morning and reheated when you serve it. Be careful not to let it boil. However, the oysters should be poached just before serving.

Spinach Pancakes with Danish Caviar /lumpfish roe, Sour Cream and Red Onions


Lumpfish roe are the eggs of the Lumpfish and can be found in Denmark and a few other countries. The Lumpfish itself can’t be eaten, but it’s roe is sold fresh in the fish shops of Denmark during the spring months and in jars over most of the world all year round. The season for fresh lumpfish roe is from March to May. Of course, other roe, such as real caviar from sturgeon (very expensive), salmon roe can also be used. I don’t like herring roe, but if you do, it is much cheaper than any of these roe.

It is often used as a first course served with toasted bread or blinis, sour cream, finely chopped red onions and lemon wedges. It is also used as a garnish for fish, such as fried plaice, and other sandwiches. Today I have made spinach pancakes for a nice change.

How to clean fresh roe, open the sac and press the roe out into a bowl. Remove the largest membranes. Pour cold water over and with an electric mixer, beat the roe. Let stand for 5 minutes.

Pour off the impurities that have floated to the surface. Repeat this process. Drain the roe and season with salt, pepper and lemon juice. Add 1 cup/8 oz. finely chopped onion if the roe is to be served plain with toast and sour cream.

Spinach pancakes with Lumpfish roe, Sour Cream and Finely Chopped Red Onions

Pancakes with Spinach:

Approx. 12 pancakes

400 grams/approx. 1 lb. fresh spinach or 6 oz./180 frozen spinach

2 eggs

1½ cups (12 oz.)flour

¼ tsp. salt

2 cups (16 fl. oz.) milk

butter for frying

3-4 oz./90-120 g lumpfish roe, seasoned with salt, pepper and lemon juice

sour creme and finely chopped red onion, as much or as little as you like

lemon wedges

To make spinach pancakes, rense spinach and place in a large pot with a little water, and over high heat cook spinat until it has wilted. Cook a little more if there is water in the bottom of the pot. Add a little salt.

Combine flour and salt in a large bowl. Beat eggs and mix them with flour and a little milk. Whisk in remaining milk, beat until smooth. When the spinach is cool, chop it and add to the pancake mixture.

Melt butter and brush a little on the bottom of a small skillet, or a blinis pan.. 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.

Serve the warm pancakes with lumpfish roe, sour cream and finely chopped red onions.

Grandmother’s Tosca Cake with Salt Karamel and Almonds

Danes like to bake and although it is Spring, it is still cold and raining a lot. This cake is quick and easy and taste wonderful. It is a modern version of an old classic cake.

Grandmother’s Tosca Cake with Salt Karamel

Serves 8

4 eggs

1 cup/240 g suger

1 cup/240 g flour

1 tsp. baking powder

2 tsp. vanilla extract

8 oz./225 g melted butter

4 tbsp. heavy cream

Salt Karamel:

3 oz./90 g blanched, coarsely chopped almonds

1½ oz./ 45 g butter

½ cup/3 oz. suger

½ cup/3 oz. syrup

1 tbsp. flour

½ cup/3oz. heavy cream

½ tsp. salt

Preheat oven to 300°F.

To make cake, whisk eggs with sugar until smooth and fluffy. Combine flour, baking powder and vanilla extract and fold this mixture into the eggs/sugar together with melted butter. Add heavy cream and stir a few times. Pour cake batter into butter baking pan 8 x 12 inches/20 x 30 cm or two spring forms. Bake cake 20 minutes and take it out of the oven. (It won’t be finished.)

To make salt karamel, come all ingredients in a pot and cook 3-4 minutes, stirring all the time. Spread salt karamel over the unfinished cake and bake 20 minutes more. Sprinkle chopped almonds over the finished cake.

Cod with Mustard Sauce

Cod must be one of most popular fish in Denmark. Nutritionists recommend eating fish at least once week. With the immense variety of fish available at fish markets and supermarkets, this should be quite easy. However, because fresh seafood is quite perishable, its regional availability is often limited. If you cannot find the specific type of fish that a recipe calls for, substitute with a species that is similar in taste and texture.

Cod with Mustard Sauce

Serves 4

4 cod steaks or 3 lbs./1400 g fillet

water

1 tbsp. salt

4-5 whole peppercorns

2 bay leaves,

Fish Mustard Sauce 

1 oz. (30 g) butter

1 tbsp. flour

1½ cups (l2 fl.oz.) fish stock (water from cooking the fish)

Milk or cream

1 tbsp. fish mustard

salt and freshly ground pepper

Accompaniments: fish mustard sauce, chopped hard-boiled eggs, bacon, pickled beets and boiled potatoes.

Garnish: chopped parsley

To make fish, rinse fish under cold running water. Place in a pan large enough to accommodate the fish. Add enough water just to cover fish. Add salt, peppercorns, and bay leaves. Bring fish slowly to boil. Skim, and simmer fish gently for 2 minutes, and turn off the heat. Let the cod stand in the water 10-15 minutes. Remove fish with a slotted spoon and place on a warm dish.

To make fish mustard sauce, melt butter in a saucepan, stir in flour and add about 1½ cups fish stock. Add a little milk or cream, fish mustard and let the sauce simmer 2-3 minutes. Season with salt and pepper.

To make accompaniments, fry bacon crisp on a warm skillet and transfer to paper towels. Peel eggs and chop. Dice beets. Boil potatoes.

To serve, place cod on four warm plates. Crumble bacon and sprinkle over cod. Sprinkle egg and beets over cod. Serve with boiled new Potatoes sprinkled with parsley. Serve fish sauce in a separate bowl.

Buns with Cremé, Danish Fastelavnsbolle


It’s time for Fastelavn-Fat Tuesday in English this coming Sunday. Forty days before Easter, on  the eve of Lent, Danish children dress up in costumes. One traditional event is to hit a barrel filled with candy, apples and oranges. The tradition originated in Holland around the 15th century. In the Middle Ages, cats were superstitiously considered to be a symbol of evil, and instead of candy, a live cat was put inside the barrel. The children would then beat against the barrel until it fell apart, at which point the cat escaped and ran away. The idea was to chase away any evil spirits before spring planting. The Danes stopped this tradition around 1880 and nowadays the person who breaks open the barrel is the “Queen of Cats” and the last stick of wood is down, that person is the “King of Cats”. ” After beating on the barrel, the children go from house to house singing: “Fastelavn (Fat Tuesday) is my name, buns are what I want. If I don’t get buns, I’ll make trouble. Buns up, buns down, buns in my tummy. If I don’t get buns, I’ll make trouble.” Years ago, the children would get buns, but now people give them money. On this occasion, Danes of all ages eat custard or crème buns, locally called “fastelavnsboller”. Now mom and dads and grandmothers give the children Buns with Vanilla.

Buns with Creme and Jelly

1 portion pastry dough:

1 lb./455 grams flour

3 tbsp. sugar
1 tsp. salt

1 oz. fresh yeast

1 cup milk/8 fl. oz.

1 egg

12 oz./360 grams butter

3 oz./90 grams butter

3 oz./90 grams sugar

1 portion vanilla crème:

1 egg yolk

1 tbsp. sugar

1 tbsp. flour

3/4 cup/6 fl. oz. milk

½ tsp. vanilla extract

3 tbsp. confectionary sugar mixed with a few drops of warm water

jelly

Preheat  the oven to 425 F.

To make pastry dough, sift flour and mix with sugar and salt. Dissolve yeast in half of the milk. Add yeast, the rest of the milk and the beaten egg to the flour and sugar. Beat until smooth. On a lightly floured surface, roll out the dough to a thickness of ½ inch Spread small pieces of butter on 2/3 of the dough. The butter must have the same consistency as the dough; if it is too soft it will melt into the dough. Starting on the right, fold 1/3 of the dough over the middle part of the dough and then fold the left side over the dough. So now you have  three layer. Roll out the dough and fold again. Repeat three or four times. Leave in a cold place for 30 minutes.

To make butter filling, combine butter with sugar. Set aside.

To make vanilla crème, beat egg yolk with sugar, flour and milk. Cook over low heat while beating the whole time until thick. Remove from heat and add vanilla extract; then cool, stirring occasionally.

To make bun, roll out dough, spread with butter filling and cut into squares of 4 x 4 inches. Place  crème in the middle. Fold corner to center and press down. Place on a them on a baking sheet lined with parchment paper. Leave in a cold place to rise for 15-20 minutes, then brush with egg white and bake 10 minutes.

When cool, spread  frosting on top and drop 1 tsp. of jelly in the center of half of the rolls leaving crème exposed in the other half of the rolls.

Potato Open-face Sandwich with Tomato and Bacon


It may seem strange to many who live outside of Scandinavian  to make a sandwich with cold potatoes. I know I certainly thought it was astonishing  the first time I saw a friend eat her potato sandwich at work. I assumed she was very poor and had nothing else to eat. How wrong could I be. Now I know that open-face sandwiches with potatoes are so wonderful and people eat them all the time. You can even order them at resaturants.  The classic potato sandwich is just with a little mayonnaise and freshly cut chives. Left-over potatoes are prefect. Be sure and take them out of the refrigerator a few hours before making them. Do not use old baked potatoes, the smaller the better.  When I fry bacon for breakfast, I always save some for my lunch. Here is a great, inexpensisve sandwich you can serve for yourself, but also for guests.

DSC_0175 (2)

Potato, bacon and tomato open-face sandwich

makes 4 sandwiches

4  small, cooked potatoes, (fingerling or new baby potatoes)

4 slices of buttered dark rye bread,

handfull salad leaves,

4 tbsp. mayonnaise

8 slices of bacon, fried and crumbled

1 tomato, cut into 8-12 wedges

To assemble,  peel potatoes if they are not already peeled and slice them in thin slices. Place slices on buttered bread covered with salad leaves. Place a spoonful of mayonnaise on top of thep otatoes, sprinkle crumbled bacon on top of the mayonnaise and garnish with tomato wedges.

Open-face Sandwich with Chicken with Curry Mayonnaise and Bacon


Poultry is always popular on an open-face sandwich. It is reasonably priced, widely available and sold in all kinds of cuts. Eating more chicken, which contains less fat than red meat, is a good solution to the fatty meat-dilemmas . Chicken has many of the same nutritional benefits as meat, In fact, chicken and turkey breast has more niacin/vitamin B3 than lean meat which improves cholesterol levels and lowers cardiovascular risks. Chicken breast is tremendously versatile and relatively easy to cook. The cheaper cuts such as thighs and drumstick which are present in whole cooked chicken have a more intense flavor than breast meat. Leftover duck is also good as an open-face sandwich. Turkey can be used instead of chicken. Left-over chicken or a purchased roast chicken can be used.

Chicken salad w aspargus musrooms jpeg_0086

Chicken with Curry Mayonnaise and Bacon

Makes 4

2-3 baked or cooked chicken breast with skin (left-over from the day before is fine), 4 slices of buttered white bread, 4 lettuce leaves, 4 tbsp. mayonnaise with 1 tbsp. curry, 4 slices of  fried bacon, ½ of a tomato cut in wedges Garnish: cress

To assemble, remove skin from chicken. Slice chicken in cubes and mix with mayonnaise and of curry. Place this mixture on a slice of bread covered with  a lettuce leaf. Arrange one or two slices of bacon on top of  chicken. Place a wedge of tomato on top and garnish with cress.

Smoked Salmon with Asparagus

This both an open-face sandwich you can enjoy with a glass of white wine at lunch or a popular appetizer at dinner parties. It should be served on sour dough bread or white bread. These past few days I have been writing a lot about Danish open-face sandwiches. These delicious sandwiches are eaten for lunch, late night snacks, as a part of a buffet and many of them can be served as appetizers at dinner parties. When asparagus is in season and if you are lucky enough to get ahold of  white asparagus, it  is  fantastic with smoked salmon. A few slices of smoked salmon, two freshly cooked asparagus with a drys of black pepper served on a slice of butter white bread and it just doesn’t get any better or easier. If you can’t get ahold of white asparagus, green asparagus can also be used. Fresh asparagus is preferred, but a jar of cooked asparagus can be used. Make sure they are patted dry. If all the water is not removed, it will ruin the sandwich.

Smoked Salmon w asparagus jpeg_0101 (2)

Smoked Salmon with Asparagus

Makes 4

8 fresh white asparagus,  4 slices of buttered sour dough or white bread, 8 slices of freshly smoked salmon

Garnish: freshly ground black pepper

To prepare  asparagus, remove  the skin of white asparagus just under the head and downwards with a vegetable peeler. Cut or break  off the hard part at the bottom of the asparagus. Bring a large pot of salted water to a boil and add the asparagus. Don’t overcrowd the pot; cook in batches if necessary, as you will want the water to return to boil as quickly as possible. Cook them 6-8 minutes depending on size. Transfer to a paper towel and gently pat dry.

To assemble, place 1-2 slices of salmon on each piece of buttered bread. Place 2 pieces of asparagus in the middle of salmon. Sprinkle with black pepper.

TIP: If serving as an appetizer, you may want to leave out the bread. However, it is not necessary, buy remember, it can be very filling.

on sour dough bread or white bread, but never on rye bread.

Veterinarian’s Evening Sandwich

To make this sandwich, you have to have some liver paté which I gave the recipe for the day before. This  sandwich is called Dyrlægens Natmad in Danish and is one of the few named Danish open-face sandwiches. A veterinarian who worked for the Danish king would stop by  a well-known restaurant in Denmark every evening  after he finished his day at the royal stables. He wanted this sandwich.  After placing liver pate on the buttered bread, thin slices of salted veal is placed on top of the liver pate. Then slices of jellied consommé (recipe follows) and then garnished with slices of red raw onions and cress is placed on top.  As you can see, the sandwich is quite large and can be very filling.  All you need is a little cheese to make a nice lunch.

veterinarians-evning-sandwich-jpeg_0122

First you must start a few days before and make the salted veal. Salted veal is vital part of the Veterinarian’s Evening sandwich, but can also be eaten warm with boiled potatoes and a vegetable or served cold on buttered bread with jellied consommé and thin slices of raw onions.

Salted Veal

2 lbs. rump veal, Brine: 7 oz. coarse salt, 3 tbsp. brown sugar for every 2 pints of water

To make veal, place meat in a bowl and measure amount of water needed to cover it. Dissolve salt and sugar in water and pour brine over meat. Refrigerate for 2-3 days. Place meat in a large pot and cover with fresh water. Simmer gently for 30-45 minutes. Now the meat can be served warm with boiled potatoes and a vegetable or salad. Or, chill the meat and serve it the next day on a sandwich.

The Veterinarian*s Evening Sandwich – makes 4

4 slices of buttered dark bread, 4 oz. liver pate (see the recipe above or December 2016) 4 slices of jellied consommé (recipe at bottom of page), 8 thin slices of salted veal

Garnish: 8-12 slices of raw red onions rings, cress or sprigs of dill

To assemble, place one thick slice of liver pate on each pieces of buttered bread, two or three slices of salted veal on top of pate and a strip of jellied consommé on top if meat. Garnish with rings of raw onions and cress or dill.

Jellied Consommé – makes 1½ cups

1½ cups of strong, clear consommé, 1 package (1 oz.) powdered gelatin,

To make, heat   consommé and sprinkle with powdered gelatin. When the gelatin is dissolved, pour into one large or several smaller molds. Refrigerate to thicken. To serve, loosen jellied consommé around the edge. Dip mold a second or two in boiling water and unmold jelled consommé. Slice in strips to serve. It can also be diced.

Warm Liver Paté with Mushrooms and Bacon

Here is another popular open-face sandwich that can be eaten warm or cold. It is a baked mixture of liver, pork or kalve, some times both, lard, egg, onions, milk, anchovy, salt and pepper. It is baked in a form, but unlike French patéer or terrine, spreadable making it very popular with children. If it is difficult to get ahold of lard, pig’s lard, ask you butcher. If they have pork, they will have lard. They may even give it you for free. If not, it doesn’t cost much.

warm-liver-pate-w-moshrooms-bacon-jpeg_0115-2

Warm Liver Paté with Mushrooms and Bacon.  Makes 8-10 portions

l1 lb. pork or calf liver, 7 oz. lard, 2 tbsp.flour, 1 cup milk or light cream, 1 egg, 1 coarsely chopped onion, 1 tsp. salt, 1/4 tsp. pepper, a pinch of cloves, 1 oz. anchovy.

Preheat the oven to 425°.

To make liver paté, mix all ingredients in a blender or food processor until the liver is reduced to a coarse purée. Pour this mixture into a greased oven-proof terrine. Cover with lightly oiled foil and bake for 60 minutes, removing foil the last 20 minutes. Let cool, wrap in foil and freeze.

On the day you want to eat the liver paté, take it out of the freezer a few hours before you want to serve it. Heat the liver paté in the Micro oven a few minutes or in the oven 10-15 minutes.

Mushrooms and Bacon

12 pieces of bacon, 10 oz. thinly sliced mushrooms, 8-10 slices of dark rye bread or if you prefer, white bread

To make the bacon and mushrooms, fry bacon on a warm pan. Transfer bacon to paper towels to drain. Lightly fry mushrooms in the bacon fat.

To assemble, spread liver paté on bread (no butter necessary) and place mushrooms and bacon on top of liver paté. Serve this dish warm. Or let each guest serve themselves and build their own open-face sandwich.

How to make an open-face sandwich

 It is no secret, I am a big fan of Danish open-face sandwichs, also known as smørrebrød. These sandwiches are one of the most prominent features of the Danish kitchen. These delicious sandwiches were not found anywhere else, not even in the neighboring countries of Norway and Sweden until recently. Now they are popping up all over the world. A slice of rye bread or a slice of white bread with a little butter, and you can make all kinds of interesting sandwiches. The problem is, not everyone know how to make a sandwich. Some say that you can put whatever you want on them. This is true, but if one follows a few simple steps, the results will be outstanding. I will be writing again about these wonderful sandwiches as I want the world to enjoy our sandwiches. Some of you that have joined in on my blog, may not have seen the instructions on how to make these sandwiches. So I will do some of the popular sandwiches again. This one is a must for the Danish luncheon  – egg with shrimps, mayonnaise and dill.

jpeg_0034

 Start with speading a thin layer of butter on bread. It keeps the bread from absorbing to much moisture.

jpeg_0038

 Place a leaf of lettuce on the buttered bread.

jpeg_0045

Cut the hard-boiled eggs into even slices with an egg slicer or knife. Arrange slices of egg on the buttered bread.

jpeg_0052

Place a handful of shrimps on top of the egg slices. Place  ½ tbsp. of mayonnaise in the center and garnish with a sprig of dill.

EGG WITH SHRIMPS, MAY0NNAISE AND DILL 

Makes 4

Fresh shrimps are best, but a package in the freezer is always nice to have.

4 slices of white bread buttered with 1 oz. butter

4 leaves of butter lettuce

4 hard- boiled eggs

2 tbsp. mayonnaise

12 oz. baby shrimps

Garnish: dill

To assemble, place a leaf of lettuce on the buttered bread. Peel the eggs and slice them with an egg slicer or knife. Arrange the slices decoratively on the bread. Place ½ tbsp. mayonnaise in the center of the egg slices. Top with 3-4 oz. of shrimps.

Garnish with a sprig of dill.  

This sandwich is eaten with a knife and a fork. Enjoy.

Smoked Eel with Scrambled Egg

Smoked eel is a delicacy of Europe and a favorite of the Danes. Some hate it, others love it. I for one love it and try to eat as much as possible. Unfortunately, it is very expensive. Most eels in Denmark are farmed and that means that swim in clean water. It is a fatty fish, and as I wrote last week, eel is good for you. Eel has, like salmon, lots of fat in the form of oil and is highly polyunsaturated and is rich in vitamins A and D. So, if you are so lucky to get some smoked eel, you must try this sandwich.

Smoked Eel with Scrambled Egg

Makes 4

1 lb. smoked eel, skin and back bones removed, cut into 3-4 inch

pieces.

Scrambled egg:

4 eggs

8 tbsp. milk or cream

salt and fresh grounded white pepper

1 tbsp. butter

4 slices of buttered rye bread

Garnish:

½ tomat, cut into wedges finely chopped chives

To make scrambled egg, beat eggs until light together with milk and salt and white pepper. Melt butter on a skillet and pour in eggs. Cook at medium heat, spreading eggs towards the middle of skillet as it sets. Turn off heat and let the scrambled eggs stand for a couple of minutes until completely set. Don’t let them stand too long or the eggs will become watery.

To assemble, place two pieces of eel on buttered rye bread. Top with scrambled egg, a wedge of tomat and sprinkle with chives.

Salmon with Vodka and Blueberries

Salmon contains protein as well as minerals and B vitamins. While most fish are relatively low in fat, salmon is not. That doesn’t mean it is not good for you. The fat in salmon takes the form of oil. Oil that is polyunsaturated, which is preferable to the fat of meat, which is mostly saturated. In fact, salmon contains a unique group of polyunsaturated fatty acids, called omege-3 acids, which appear to offer double benefifs; they not only decrease levels of the artery-choking LDL (low-density lipoprotein) cholesterol, but also may raise levels of the artery-clearing HDL (high-density lipoprotein) cholesterol. Fish oil helps to prevent hardening of the arteries by thinning the blood, making it less likely to stick to walls of blood vessels, and reducing arterial blood clots. Finny, fish oil is rich in vitamins A and D. Not only does salmon taste wonderful, it is good for you. Remember, eat fish 2-3 times a week.

Salmon with Vodka and Blueberries

Serves 4

1 lb./455 grams salmon filet with skin

2-3 tbsp. vodka

1 tbsp. salt

 2 tbsp. fine salt

½ tbsp. sugar

Blueberry Sauce:

3 oz./90 grams blueberries

1 tbsp. apple cider vinagar

2-3 tsp. lemon juice

Garnish: 2 tbsp. blueberries

mint leaves

To make fish, remove all bones and place salmon in deep dish skin side down. Mix vodka, salt and sugar and spread on salmon. Cover and refrigerate to hours, no more. Remove vodka, salt, and sugar mixture. Remove skin and slice into thick cubes. Place them in a bowls and add 1½ oz/45 grams blueberries Divide and press mixture into a four round forms. Set aside.

To make sauce, place the rest of the blueberries, vinagar and lemon juice in a small pot and cook over low heat 5-10 minutes until the berries release their juice. Strain through a fine mesh sieve.

To assemble, make a ring of blueberry sauce on each of the for plates leaving the center open. Turn the salmon onto the middle of the plate and garnish with extra berries and mint leaves.

After Eight Mousse

Tuesday is Valentine’s day and here is the dessert I promised, an After Eight Chocolate Mousse. I made the recipe for 4, because -well most of us can eat two of these desserts, or save one for a late night snack. Scientist agree, Chocolate combines both theobromine, a mild relative of caffeine and magnesium, a calmative. Recently they also found traces of phenylethylamine (PEA), a substance released by the brain when in love. Chocolate melts at a temperature near your own, so those solid morsels are transformed into into a divine liquid in the mouth. So when the two of you indulge together, be prepared for a meltdown.

After Eight Mousse

Serves 4

4 oz./120 g semisweet chocolate, chopped

nine pieces of After Eight Mints, 3 chopped

2 large egg yolks

2 large egg whites

Garnish:

2 cups heavy cream


To make mousse, place chocolate and six pieces of After Eight Mints in bowl and place bowl in a pot with hot (not boiling) water. Whisk until chocolate and mints are smooth and no lumps remain. Remove pot from heat and stir in egg yolks, one at a time, stirring well after each addition. Set aside. Beat egg whites until frothy in a clean bowl, fold egg whites into the chocolate mixture, and stir carefully until well combined. Divide the mousse among 4 glass, cover with plastic wrap, and chill until firm. Whisk the heavy cream and beat until stiff.

To serve, garnish the mousse with a large spoonful of whipped cream and a piece of After Eight mint. Eat the rest of the After Eight mints or take them into the bedroom and place dem on the night table. Enjoy

Beef Steak, Sautéed Mushrooms and Truffle Oil with Mashed Potatoes and Lobster Tails

Valentine’s day is coming up and here is the perfect menu for a romantisk evening (and night). A delicious dinner for two – and not to time consuming. A selection of cheese could be served or maybe an After Eight Mousse like the one I will be giving the recipe in a few days.

Steak , Sautéed Svampe and Truffle Oil

serves two

3 tbsp. butter

1 fed garlic, knust

300 grams mushrooms (chanterelles, shitakes or porcini) quartered if large

½ cup chicken bouillon

½ cup red wine

3 tbsp. heavy cream

salt and freshly ground pepper

2 tsp. truffle oil

2 (6 oz./180 grams) sirloin steaks

Garnish: mere truffle oil and estragon

Mashed Potatoes with Lobster tails

½ cup milk

6 oz./180 g lobster tails

2 tsp. estragon, chopped

1 lb./400 potatoes, peeled and cut halved lengthwise

2 tbsp. butter

To make svampe, in a large skillet, melt butter over medium-high heat. Add garlic and fry 30 seconds. Add mushrooms and fry 9 minutes. Add chicken bouillon, red wine, and heavy cream. Cover and simmer 5 min. Season with salt and pepper. Set aside.

To make mashed potatoes, warm milk and estragon and set aside. Cut potatoes into 1-inch thick pieces. Place in a pot and add water to cover. Bring to a boil, decrease heat to simmer, and cook until soft, about 10 minute; drain and mash dem. Add milk and lobster tails. Add butter and stir indtil butter is melted. Season with salt and pepper.

To make steaks, just before serving, heat a frying pan. It should be very warm before adding oil and fry the steaks 2-3 minutes on each side, depending on how thick they are. Place steaks on warm plates and drizzle more truffle oil over. Place 2-3 spoonfuls of svampe mixture on top of steaks. Place a large spoonful of mashed potatoes next to the steak and garnish with sprigs of estragon.

Quinoa Salad with Brocoli and Green Beans

Quinoa  is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop  primarily for its edible seeds. Quinoa is not a grass  like wheat or rice, but rather is  related to spinach and flowers. . After harvest, the seeds are processed to remove the bitter-tasting outer seed coat.

Quinoa is rich in various nutrients; it contains protein, dietary fiber, B vitamins and dietary minerals in amount , above those of wheat, corn, rice, and oats. It is gluten-free and virtually free of sodium, Vitamin A, and Vitamin C. Quinoa originated in the of northwestern South America, and was domesticated three to four thousand years ago for human consumption in Peru and Bolivia. It is extremely popular here in Denmark. It can be eaten instead of rice or in salads like this one.

Quinoa Salad with Brocoli and Green Beans

Serves 4

8 oz./240 grams green beans

4 oz./120 grams sugar snap peas

½ cup/2 fl.oz. olive oil

2 tbsp. apple cider vinegar or white wine vinegar

2 tsp. Dijon mustard

freshly ground black pepper

1 large head of broccoli, only florets (save the rest of brocoli for a soup or wok dish

1 cup cook quinoa (from about 1/3 cup raw)

1 cup pointed cabbage, thinly sliced

Garnish: pecan or walnuts

To make salad, cook green beans and sugar snaps peas in a pot of salted water until no longer raw, about 2 minutes. Drain and set aside.

To make dressing, blend oil, vinegar, Dijon mustard and pepper in a blender. Season with salt and pepper.

To assemble, toss beans, peas, brocoli , pointed cabbage and cabbage. Drizzle salad with dressing and toss again. Sprinkle with chopped nuts.

Rullepølse (rolled sausage) with Aspic, Raw Onions and Cress on Ryebread

Rullepølse is a traditional and one of the most popular cold cuts in Denmark. It is used in our famous open-face sandwiches. A piece of pork belly is flattened out and is spread with herbs  and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being placed in a special press, cooled, and sliced thinly. I have never done this recipe before for the blog, because it takes a few days to make. I am giving this recipe today and hope that people might want to try it. It taste wonderful and is worth all the work.

Rolled sausage with Aspic, Raw Onions and Cress

Rolled sausage: 1 pork belly 2-3 lbs./1-1½ kg

Herb mixture:

1 tbsp. salt

2 tsp. peber

½ cup chopped persille

1 tbsp. sugar

string

salt

Brine:

water

2 sprigs of parsley

2 bay leaves

1 onion

3 whole cloves

10 pepper korns

To make rolled sausage, cut the belly so it is a nice square. 10 inches x 10 (25 cm x 25 cm) Any meat that has been cut away should be placed on the thinnest part of the pork belly. Sprinkle salt and pepper over. Chop onions and spread them, parsley and sugar over meat. Loop the free end of a ball of string round the end of the meat and tie a knot. Without cutting the string, make successive loops at 1½ inch intervals along the meat; tighten each loop by pulling the string as you go. Secure the rolled sausage by bringing the string under the entire length of the meat and knotting the free end.   Rub with salt and place in a deep dish. Cover and refrigerate for 1½ days.

To cook, place in a large pot and fill with water just enough to cover the meat. Add sprigs of parsley, bay leaves, onion, cloves and pepper korns. Cook sausage over low heat 1½-2 hours. Let sausage stay in the water an hour, before it get placed in a rullepølser form. If you don’t have such a form, a baking loaf pan can be used. Place something heavy over the baking loaf. Place in refrigerator and let it stay there a few days before serving .

To serve, place a few slices of rolled sausage on buttered rye bread, a strip of aspic* on top. Garnish with rings of raw onions and cress

*JELLIED CONSOMME or Aspic

This garnish is simple and a vital part of many open-faced sandwiches.

Makes 1½ cups

1½ cups of strong, clear consommé

1 package (1 oz.) powdered gelatin

Port wine (optional)

Heat consommé and sprinkle with powdered gelatin. When the gelatin is dissolved, add a little port wine. Pour into one large or several smaller molds.

Refrigerate to thicken. To serve, loosen jellied consommé around the edges. Dip mold a second in boiling water and unmold jellied consommé. Slice (in strips) to serve. Aspic can also be diced.

Pancakes with Lemon Crème and Raspberry Coulis

Pancakes are the favorite comfort food for the Danes in the winter and it cold outside. Lemons are in season and, well, we can get fresh fruit and berries all year around, so why nut brighten up things on a dark, cold day. This is a quick and easy recipe and is popular with adults as well as children.

Pancakes with Lemon Crème and Raspberry Coulis

approx. 12 pancakes

Pancakes:

1 cup (120 g) flour

1 tsp. sugar

½ tsp. salt

3 eggs

2 cups (8 fl. oz.) milk

grated peel of 1 lemon

3 tbsp. beer or water

butter for frying

Lemon Crème:

1 cup lemon juice

3 egg yolks

2 cups sugar

2 sticks/1 cup butter

Coulis:

250 grams/8 oz. raspberries, save some for garnish

juice of a half lemon

2-3 tbsp. confection sugar

To make pancakes, combine flour, sugar, salt and grated lemon peel. Beat eggs and mix them with flour mixture and a little of the milk. Whisk in the rest of the milk together with beer or water, and beat until smooth.

Pour a little of the batter onto a well greased frying pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, turn and cook the other side.

To make lemon crème, beat lemon juice, and eggs with sugar. Cook over low heat while beating the whole time until thick. Add butter a little at a time, then cool, stirring occasionally.

To make raspberry coulis, mash raspberries with lemon juice and sugar a little at a time, depending on the berries are sweet or sour.

To assemble, lay a pancake on a flat surface and place a large spoonful of vanilla crème in the middle. With help of a fork, roll pancake so that it resembles a tube with crème inside. and place on plates. Place 1-2 tbsp. raspberry juice next to the pancakes and sprinkle with confectionary sugar.

Scallops with Baked Jerusalem Artichokes

Jerusalem Artichokes are also known as sunchokes. I made a soup a few weeks ago and now I am using them in dish together with scallops as an appetizer.

Scallops with Baked Jerusalem Artichokes

4 appetizer servings

12 scallops, side muscle removed

salt

4 large Jerusalem Artichokes

2 tbsp. oil

Vinaigrette:

½ cup/1 dl oil

2 tbsp. sukker

1/4 cup apple cider vinegar

To make scallops, heat oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt. pepper. Place them in the refrigerator. Sear until well browned, about 2 minutes. Turn; cook until just barely opaque in center, about 30 seconds longer. Set 3 scallops on a tooth pick so they can stand up on the plate.

Preheat oven to 300°F.

To make Jerusalem Artichokes, cut them into 5 piece each. Brush a little oil on them and sprinkle with salt. Bake them 25 minutes in the preheated ovnen.

To make vinaigrette, place oil, sukker and apple cider vinegar in a bowl and whisk until combined.

To serve, place Jerusalem Artichokes and scallops on 4 plates and pour vinaigrette over. Garnish with wood sorrel* or another herb.

*Wood sorrel are tender, sour leaves with a tart yellow (sometimes purple) flowers.

Suggested accompaniment: a crusty bread or flutes

To make the scallops, heat oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt and pepper. Sear until well browned, about 2 minutes. Turn; cook until just barely opaque in center, about 30 seconds longer.