June 16, 2017

Baiser Rose

With inspiration from my first Summer vacation this year I hereby share this recipe on a cocktail, which were served at the hotel, where my mother and I stated in Alsace, called Basier Rose. We did not taste this appetizer at the hotel, but I noted down the ingredients mentioned on the menu card and based on this, I have created my version of Baiser Rose using both rose liqueur and cremant produced in Alsace.

My mother and I have just enjoyed this cocktail on our return from our Summer holiday. We really did enjoy this drink. The rose flavour is delicate, so my good friends in Horses should be able to relax, if they read this post :-) The level of Martini should not be increased, as it otherwise will dominated the taste.

Baiser Rose: - 1 cocktail

  • 5 ml grenadine
  • 7.5 ml rose liqueur
  • 60 ml Martini bianco
  • Cremant or other dry sparkling wine
  • Ice cubes
  1. Pour grenadine, rose liqueur and Martini into a cocktail glass.
  2. Add into the ice cubes
  3. Fill up the glass with sparkling wine.
  4. Enjoy and have a nice week-end :-)

June 01, 2017

Cream cake with rhubarb compote and white chocolate cream

For the birthday lunch I did also make a cream cake with rhubarb compote and white chocolate cream using this recipe.

The taste was great, however I could not get the white chocolate cream to work at all as it should. It took forever to whip the cream, which was cold enough to be whipped. And suddenly the cream turned into butter spread !!!, so I had drained off the "buttermilk" part. Therefore I did not have enough chocolate cream for the final decoration of this cake. Instead of I made an icing from icing sugar and rhubarb cordial.
Upon serving of this cream cake, the butter spread has set like a chocolate !!!! Stupid cake recipe, which I will NOT try out again never !!!!

Cream cake with rhubarb compote and white chocolate cream: - 1 cake

  • 3 cream cake layers
  • 250 g white chocolate - roughly chopped
  • ½ l dairy whipping cream
  • 500 g rhubarb stems - chopped into 1-2 cm pieces
  • 200 g sugar
  • 100 g water
  • 1 vanilla pod - corn and pod
  1. Bring the dairy whipping cream to the boil. 
  2. Place the chopped white chocolate in a mixing bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted.
  3. Store the chocolate cream cold in the refrigerator for minimum 5 hours.
  4. Meanwhile make the rhubarb compote. 
  5. Add rhubarb, water, sugar, vanilla corn and pod into a cooking pot.
  6. Bring the compote to the boil, and let it simmer gently until the rhubarb pieces are soft.
  7. Cool down the rhubarb compote.

  8. Before putting the cream cake together, strain off water/liquid of the rhubarb compote, so the texture does not become to runny. Remove the vanilla pod from the rhubarb compote and blend the compote together.
  9. Whip the chocolate cream in a cream foam.
  10. Start by placing one cream cake layer bun on the serving plate.
  11. Spread the rhubarb compote on the cream cake layer, followed by some of the whipped chocolate cream.
  12. Place the second layer on top, and repeat with a layer of rhubarb compote and whipped chocolate cream.
  13. Place the third layer on top. Decorate the entire cake with the rest of the whipped chocolate cream. If you do not have enough chocolate cream, you can also make an icing from icing sugar and rhubarb cordial.

May 31, 2017

Rhubarb cake a la Camilla Plum

I found this recipe in the cake book "Helt i kage" by Camilla Plum, and as the rhubarbs in my little garden are doing their best to make a jungle, this recipe on rhubarb cake was the obvious choice for me to bake for my birthday coffee.

Instead of star anise for the sugar sprinke, I decided to mix plain sugar with home-made chai sugar.

Rhubarb cake a la Plum: - 1 cake

  • 250 g butter (soft)
  • 250 g sugar
  • 1 organic lemon - only the zest
  • 3 eggs
  • 160 g (cake) wheat flour
  • 40 g rice flour
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 800 g rhubarb stems - cut into 1-1½ cm pieces
  • 100 g sugar
  • 50 g chai sugar
  1. Heat up the oven to 175'C.
  2. Whip the butter and sugar into a foamy white mass on a stand-alone mixer.
  3. Add the eggs one by one, whipping in between.
  4. Add in the flour, ginger and baking powder.
  5. Afterwards stir in the rhubarb pieces.
  6. Add the cake dough into a round form (22-25 cm).
  7. Cover the surface of the cake dough with the mixture of sugar and chai sugar.
  8. Place the cake form in the middle of the oven, and bake the cake at 175'C for 1-1½ hour. The baking time is a little tricky to figure out due to the high water content coming from the rhubarb pieces.
  9. Cool down the cake, before it is remove from the form.
  10. Enjoy the cake together with a cup of tea/coffee.

May 30, 2017

Birthday coffee for the rowers 2017

After the birthday lunch it was time for my rowing friends to come around for equal traditional birthday coffee. A classic Danish birthday coffee contains three key ingredients: freshly baked bun served with plenty of butter, cream cake and hot chocolate. Hot chocolate or chocolate has no space inside my kitchen, as I DISLIKE the taste of hot chocolate and cocoa milk !!! I still recall my dislike, when I as a child was served hot chocolate at the other children´s birthday :-(

This year I had not selected rhubarb as a specific theme as last year, but two of the four things served did contain rhubarb, as the rhubarbs in my garden is almost a jungle.

We started with the usual glass of sparkling wine to the talk running, before we sat down and enjoyed the saffron buns. These buns more or less equal birthday celebration for me, as the use of saffron in huge amount is a great way to celebrate life/birthdays.

Afterwards it was time for the first rhubarb cake in the form of rhubarb cake from the cake book "Helt i kage" by Camilla Plum. For one cake 800 g of rhubarb pieces was required ! This is a quiet big amount of rhubarb, however a great way of controlling my rhubarb "jungle" :-)

The first rhubarb cake was followed by the second cake in form of a cream cake, where ½ l dairy whipping cream was mixed with 500 g rhubarb compote, this gives a fantastic taste.

For those of my guests still having room in their stomach they could enjoy a sweet treat in form of strawberry-champagne marzipan in white chocolate. I will be sharing the various recipe from this birthday lunch in the very near future.

I received some very nice birthday gift in form of a water-proff seabag, a green glass vase (Lyngby) for my glass window and a small green ceramic bird by Anne Black. Thank you very much to my rowing friends for some great gifts and your excellent company :-)

May 24, 2017

Rhubarb 75

To start off the birthday lunch we enjoyed a cocktail with inspiration from French 75, however with a big twist of rhubarb :-)

Instead gin, sugar and lemon was used rhubarb gin and rhubard cordial. The sparkling wine was still sparkling wine !

Rhubarb 75:- 1 cocktail

  1. Add the ice cubes into a champagne glass.
  2. Pour in the rhubarb gin and rhubarb cordial.
  3. Fill the rest of the glass with sparkling wine
  4. Cheer :-)

May 21, 2017

Birthday lunch for the girl friends

I have been celebrating my upcoming birthday today with a lunch for the girl friends and my mother (could be referred to as the extended family). 

We started off the lunch with a sparkling cocktail, a rhubarb version of French 75, where the plain gin and lemon juice had been replaced with rhubarb gin and rhubarb cordial. A glass of bobbles always get the talking going :-)
The lunch menu was skagensrører, patty shell with asparagus and scrimps and pie with bacon, mushrooms, spinach and Gryere cheese.

Afterwards a cheese board followed by cream cake with rhubarb compote and white chocolate cream  and strawberry-champagne marzipan sweet treat. I will be sharing the various recipe from this birthday lunch in the very near future.

As birthday gifts I got Haute Couture Tea from TWG Tea and a green ceramic vase. And as you can see, my girl friends have a great grip of my favourite colour :-)

May 20, 2017

Strawberry-champagne marzipan in white chocolate

As a little sweet treat I have been making strawberry-champagne marzipan coated in white chocolate and sprinkled with freeze-dried raspberries as preparation for my up-coming birthday.

The strawberry-champagne marzipan has been brought at Odense Marcipan as a special marzipan. So I did only have to cut the marzipan into smaller pieces, which were rolled into small bread shape follwed by coating in white chocolate.

Strawberry-champagne marzipan in white chocolate: - approx 20 pieces

  • 450 g strawberry-champagne marzipan
  • 300 g white chocolate
  • freeze-dried raspberries
  1. Cut the marzipan into smaller pieces, which is rolled into bread shape by hand.
  2. Temper the white chocolate to 29-31'C.
  3. Dip one piece of marzipan by the time into the melted white chocolate. Let the chocolate drip of, before the pieces in placed on a piece of baking paper, while it hardens.
  4. Sprinkle the white chocolate with freeze-dried raspberries.
  5. Store the marzipan sweet in an air-tight container, perhaps in the refrigerator.


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