Clementine 75

Clementine 75 Cocktail

Last recipe from our new years party, and its a cocktail! As it was new year, it had to include champagne. The end result was a twist on the classic French 75 cocktail.

Recipe

  • 4 parts      Gin
  • 1 part        fresh clementine juice
  • 1 part        fresh lime juice
  • 2 part        simple sirup
  • dash of bitters
  • Dry Champagne

Shake with lots of ice (not including the champagne), top with champagne.

ENJOY !

Crème brûlée with rhubarb

Crème brûlée with rhubarb

New year dinner, course 5:  Desert time! Crème brûlée is and has always been my favorite desert. To lighten the dish a bit, I added some rhubarb to balance this otherwise quite rich desert.

Recipe (6 portions)

Rhubarb

  • Rhubarb
  • Caster sugar
  • Water

Cut the rhubarb into pieces, sweeten with sugar and cook with a bit of water until they begin to lose their firm texture. leave to cool.

Crème brûlée

  • 6 egg yolks
  • 100 gr. caster sugar
  • 500 ml Double Cream
  • 1 vanilla pod (best you can afford)
  • Demerara sugar (for the caramel)

Whisk together the egg yolks and caster sugar. Split the vanilla pod and scrape the seeds into the mixture. Add the empty pod to the double cream and heat to the boiling point. Slowly add some of the cream to the egg mixture while whisking. Then pour the egg mixture into the rest of the cream while continuing to whisk.

Heat your oven to 150 degrees celsius and prepare a bain marie.

Place a thin layer of rhubarb in 6 ovenproof ramekins, and pour the crème brûlée mixture on top filling about 2/3 of the ramekins. Place the ramekins in the bain marie and bake for about 30 minutes. Cool in the fridge for at least 3 hours.

Sprinkle a thin layer of demarara sugar on top of the crème brûlée and heat with a torch. If you don’t have a torch you can place the ramekins under a very hot grill, but it’s not nearly as mush fun 🙂

ENJOY !

Cheese with homemade oatmeal-crispbread

Cheese with rhubarb and oatmeal-crispbread

New year dinner, course 4:  Gotta’ have cheese, it’s as simple as that. To make it a bit more fancy it was served with rhubarb and home made crispbread (knækbrød here in Denmark) based on oatmeal (thanks to Mille for the great tip!).

Recipe

Rhubarb

  • Rhubarb
  • Caster sugar
  • Water

Cut the rhubarb into pieces, sweeten with sugar and cook with a bit of water until they begin to lose their firm texture. leave to cool.

Oatmeal crispbread

  • 1 part Oats
  • 2 parts Water
  • salt

Combine and cook for about 5 minutes. Spread the oatmeal thinly on a baking sheet and cook until lightly brown and crispy.

ENJOY !

Lime sorbet (palate cleanser)

Lime sorbet (palate cleanser)

New year dinner, palate cleanser:  This is a simple sorbet/granite recipe. We used it as a palate cleanser after the main curses, to ready the guests for cheese and desert.

Recipe

  • 1 part fresh lime juice
  • 1 part water
  • 1 part caster sugar

First make a simple sirup by combining water and caster sugar and heat until the sugar is dissolved.Cool the sirup and ad the lime juice. Pour into a ice cream maker and run for about 45 minutes.

ENJOY !

Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

New year dinner, course 3:  My best friend Thomas loves tenderloin beef and foie gras so it was a no brainer to include this dish in the menu. I tried to combine the main ingredients with the earthy and nutty flavors of the jerusalem artichoke and mushrooms.

Jerusalem artichoke puree

  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender. Add butter to a small frying pan, cook until golden brown. Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon. Season with salt & pepper.

Mushrooms

  • Your mushrooms of choice
  • Butter
  • Salt & pepper

Clean the mushrooms with a brush. Preheat a pan, add oil and fry for a couple of minutes. Finally ad butter and season with salt & pepper.

Tournedos Rossini & Assembly

  • Whole beef tenderloin
  • Whole foie gras lobe

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper.  Pan fry until crisp on the outside.

Create a small circle of the puree in the center of the plate, place the steak on top of the puree and the foie gras on top of the steak. Place the mushrooms around the plate and finally pour some of the tarragon butter around as well.

ENJOY !

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

New year dinner, course 2:  I was lucky enough to have a college at work that was able to supply me with pheasants straight from their latest hunting trip (thanks Henrik!). So I jumped at the opportunity and made this great “little” dish.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 °C .

Pheasant reduction sauce

  • Peasant carcass
  • Onion
  • Carrots
  • Garlic
  • Sage
  • Bay leaves
  • Red wine
  • Mustard
  • Vinegar
  • Sugar
  • Butter
  • Salt & pepper

Preheat a big pot, add oil and the Peasant carcass fry for a couple of minutes then add the chopped vegetables. Fry for a couple of minutes more then Red whine and water to cover. Cover the pan with a lid and cook for about 1-2 hours. After cooking, civ the broth and reduce to about 1/3. Season with mustard, vinegar, sugar, salt & pepper. Just before serving whisk in butter.

Creamy polenta

  • Polenta
  • Water
  • Parmesan Cheese
  • Butter
  • Cream
  • Salt & Pepper

Heat salted water, whisk in the polenta and cook for about 30 min. add butter, cream and parmesan cheese, season with pepper.

Pheasant breasts & assembly

  • Peasant (1/2 breast pr. person)
  • Oil
  • Butter

Cut the breasts from the bird and set aside. preheat a pan, ad half and half butter and oil to the pan. Cook the peasant breasts for about 3-4 minutes on each side depending on their size. Baste the breasts throughout the cooking process. Peasant quickly becomes very dry, so be careful not to overcook them.

Cut the breast at an angle into 2 pieces. Arrange side by side with the polenta in the middle of the dish. Pour over some of the sauce, add the crispy parma ham on top of the bird. Finally arrange the tomatoes around the plate.

ENJOY !

Langoustine bisque with monkfish and chervil

Langoustine bisque with monkfish and chervil

New year dinner, course 1:  This is a lovely starter, the langoustine bisque is powerful and creamy while the monkfish is sweet and firm textured. This is also a great way to use your leftover langoustine shells from this dish, Grilled langoustine

Langoustine bisque

  • Langoustine shells
  • Onion
  • Garlic
  • Thyme
  • White wine
  • Paprika
  • Tomato paste
  • Cognac
  • Double cream
  • Salt & pepper

Preheat a big pot, add oil and langoustine shells and fry for a couple of minutes. add the tomato pate, then add the cognac and flambe. When the flames have gone add the onion, garlic, thyme and paprika and fry for another couple of minutes. now add the white wine and water to cover the shells and let it simmer for about 30 – 45 minutes, removing any gathering froth form the top. Strain the soup and let it reduce by about 1/3. Finally add double cream and season with salt and pepper

Monkfish & Assembly

  • Monkfish
  • Butter
  • Lime juice
  • Chervil

Remove the skin from the monkfish and cut into portion pieces. Season with salt and pepper and fry in butter for a couple of minutes on each side, basting the fish with the cooking juices. Take off the heat and drizzle with lime juice.

Place the monkfish piece in a plate, pour the langoustine around the fish and garnish with lots of chervil.

ENJOY !

Smorrebrod - egg salad and "saltimbocca"

Smørrebrød – egg salad and “saltimbocca”

We Danes love our smørrebrød, there are many classics (not to be messed with) but essentially they are open faced sandwich’s with whatever you like. These use some of the leftovers from our christmas dinners..

Egg Salad

  • Home made mayo
  • Hard boiled eggs
  • Sour cream
  • Curry powder
  • Salt & Pepper
  • Lemon juice
  • Chervil

Mix the mayo, sour cream, curry powder and lemon juice, chop the eggs and combine. Season with salt & pepper and lemon juice. Chop the chervil and add.

“Saltimbocca”

  • Leftover roast pork
  • Leftover dried parma ham
  • Sage

Cut a nice slice form the roast pork, heat on a pan. Fry a couple of sage leaves in some oil. Spread a thin layer of mustard on the pork and layer everything together.

ENJOY !

Parma ham topped Scallops on cauliflower & jerusalem artichoke puree

Scallops on cauliflower & jerusalem artichoke puree topped with crispy parma ham, confit tomatoes and tarragon/hazelnut butter sauce

yaaaay, my longest food title yet 🙂 I made this as a starter for our christmas dinner. As It was the only thing I was coocking for the evening, I had all the time in the world to create something a bit more complicated then usual. The dish focuses on different textures. From the silky smooth puree, the slightly firm scallops, to the crunchy dried parma ham and hazelnuts.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 °C .

Cauliflower & Jerusalem artichoke puree

  • Cauliflower
  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cut a equal quantity of cauliflower into small florets. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender.

Add butter to a small frying pan, cook until golden brown.

Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon/hazelnut butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Chopped Hazelnuts
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon and hazelnuts. Season with salt & pepper.

Scallops & Assembly

  • Nice Scallops
  • Salt & Pepper
  • Lime juice

Dry pad the scallops, season with salt and pepper and fry for a couple of minutes on each side. Take them off the heat and  drizzle them with lime juice.

Create 3 little islands of the puree, sit the scallops on top and crumble a bit of the crispy ham on each one. Scatter the tomatoes around the plate, and drizzle with the tarragon and hazelnut butter. Finally garnish with chervil.

ENJOY !

Japanese cherry blossom cocktail

Japanese cherry blossom cocktail

While its not cherry blossom season in japan yet, i find this little creation of mine has the flare of christmas. It’s 2 main ingredients are sake (Japanese rice wine) and cherry heering (Danish cherry liquor).

Recipe

  • 4 parts      sake
  • 1 part        cherry heering
  • 1 part        fresh lime juice
  • 1/2 part    simple sirup
  • dash of bitters

Shake with lots of ice, and strain into a cocktail glass.

ENJOY !