December 11, 2017

Christmas Calendar 2017 - Cookies with pickled ginger

I have found this recipe on Christmas cookies with pickled ginger in the weekly magazine "Søndag". I made a few modification, as I did not have all the required ingredients in my kitchen. The taste of these cookies is just great.

Christmas cookies with pickled ginger: - 20 cookies

  • 75 g  milk chocolate - roughly chopped
  • 50 g pickled ginger - finely chopped
  • 170 g butter
  • 220 g brown sugar
  • 3/4 dl dark syrup
  • 1 egg
  • 275 g (cake) wheat flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 cloves - mined in a molter
  1. Heat up the oven to 180'C fan oven.
  2. Whip the butter together with the brown sugar, dark syrup and egg.
  3. Add in the wheat flour, baking soda, cinnamon and cloves, and whip until homogeneous.
  4. Stir in the chopped chocolate and ginger
  5. Use two teaspoon to place dough in a size of walnuts on baking tray covered to the baking parchment with a distance of 5-6 cm.
  6. Bake the cookied at 180'C for 12 minutes. After 6 minutes shift around with the baking tray to obtain an even baking.
  7. Cool down the cookies, before they are placed in an airtight container.

December 10, 2017

Christmas Fair 2017 at Trapholt

The annual Christmas Fair at Trapholt has become a real most/have-do-thing for me, as the level of the different art booths is at a very high quality level. You can find "old" well known crafts people from previous years as well as new crafts designers.

Vases by Rikke Elgaard

Glass vases for flower onions

A good tip is to arrive from the very beginning in the morning, or perhaps even 10-15 minutes, before the museum and fair begins, so you are able to get a parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.

Aoife Soden Glass                                                                                                  Loise Maagaard

The entrance is now ½ entrance free to the museum (it used to be free entrance), but for 55 DKK you get access to both the fair as well as the museum.

So what could I "not live without" ?

Candle light holder by Louise Maagaard

Small vases by Jytte Lysgaard - Højer Keramik

Green glass decoration by Aoife Soden Glass

Green vase by Louise Maagaard

Christmas Calendar 2017 - Seared duck breast with persimmon fruit

During my latest course at Denman College with focus on Christmas Afternoons Teas we were making sandwiches with various fillings. One of these fillings were Seared Duck breast with plums on white bread. This gave me the inspiration to serve these duck breasts as a main course for a Sunday dinner for my mother. I could not locate plums, so instead of I used persimmon and as the "bulk vegetable" potatoes.

Seared duck breat with persimmon fruit: - 2 servings

  • 2 duck breasts
  • 30 ml soy sauce
  • 100 ml port wine
  • 1 shallot, thinly - sliced
  • 15 g fresh ginger - finely minced
  • 1 1/4 teaspoon ground cumin
  • 1 persimmon - cut into medium pieces
  • salt and pepper
  • 15 g butter
  • potatoes - to be served boiled
  1. Add the soy sauce, port wine, shallot, ginger and ground cumin into a small bowl.
  2. Trim the duck breasts for excess skin and fat along the edges. Cut the surface of the skin making diagonal cuts just through the skin.
  3. Place the duck breasts skin side up in the marinade. Marinade the duck breast for 60 minutes turning them once or twice during the process.
  4. Season the persimmon with salt and pepper.
  5. Place the duck breasts on a cold frying pan on medium heat with the skin surface down to the pan.
  6. Let the duck breasts cook in the melting fat from the breasts. It is important, that the surface does not burn (when reduce the heat of the frying pan). Cook the duck, until the skin skin side is dark and crispy, approx 12 minutes. Turn the duck around and let is flesh side cook another 5 minutes.
  7. Meanwhile, heat the butter the in small cooking pot, add the persimmon fruit pieces, when the butter is fizzing. Stir them occasionally for around 5 minutes.
  8. Pour the marinade from the duck breasts on top of the persimmon, and let the marinade reduce until half. 
  9. Continue to heat the persimmon until, it is tender.
  10. Serve the duck breast with persimmon fruit and boiled potatoes.

December 09, 2017

Christmas Calendar 2017 - Pepper nut scones

When I was baking these pepper nuts and smelling to the wonderful flavour of the many different spices, I decided to twist this recipe on orange and cranberry scones replacing the orange and cranberry with a pepper nut spice mix.

When baking these scones the kitchen became full of amazing Christmas smells :-)

Orange & Cranberry Scones: 20-12 scones
  • 350 g wheat flour
  • 85 g sugar - diced into small pieces
  • 85 g butter
  • 1 organic lemon - only the zest
  • 1½ tablespoon pepper nut spice mixture
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  • 1-2 tablespoon brown sugar
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the flour, lemon zest, pepper nut spice mixture and sugar together in a mixing bowl.
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  6. Roll out the scone dough in a thickness of 2 cm.
  7. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  8. Turn the scone up side down, when it is placed on the baking tray.
  9. Let the scones raise for 15-30 minutes prior to baking.
  10. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). Sprinkle with demerara sugar.
  11. Bake the scones at 200'C for 15 minutes, until golden.
  12. Cold down prior to serving.

December 08, 2017

Christmas Calendar 2017 - Small Christmas tableaus

It takes no time to locate my various items for Christmas decoration, but it takes some time to find the right place for the individual items, so it be at this "usual" place or should it be placed differently this year ? All those small questions, and when you move it around around again and when back to the original positions.


December 07, 2017

Christmas Calendar 2017 - Marinaded herrings with cranberries and red onions

I have found this recipe on marinaded herrings with cranberry and red onion last Christmas in the weekly magazine "Alt for Damerne". However, it is first now, that I have had the time to actually made these herrings.

Marinaded herrings in all different types of flavourings is MUST on the Danish Christmas lunch table for a lot of people me included. However, believe it or not, some Danes do not likes herrings, they really dislike herrings!!! When describing marinaded herrings to foreigners, I refers to marinaded herrings as Danish sushi :-)

Marinaded herrings with cranberries and red onions: - 3 glasses

  • 5 dl plain vinegar
  • 480 g sugar
  • 4 red onions - peeled and diced into 8 boats
  • 10 cloves
  • 1 star anise
  • 100 g fresh cranberries
  • 500 g marinaded herrings drained from their marinade
  1. Start by adding boiling water to the storage glasses.
  2. Drain the herrings from it original marinade. Divide the herring pieces between the 3 glasses.
  3. Pour vinegar and sugar into a medium size cooking pot. Bring the liquid to the boil, so the sugar is dissolved.
  4. When boiling slightly, add the red onion boats, star anise and cloves to the liquid. Let is boil gentle for 4 minutes.
  5. Afterwards add the cranberries to the marinade. Remove the marinade from the heat, and let it cool down.
  6. Add the red onions, cranberries equal between the storage glasses. Pour the marinade liquid up top of the herrings.
  7. Close the glasses.
  8. Store the herrings cold in the refrigerator for minimum 1-2 days.
  9. Enjoy these herrings for your Christmas lunch :-)

December 06, 2017

Christmas Calender 2017 - Stollen

Stollen is one of my favourite Christmas cakes, which I like to bake during Christmas time, and I have been sharing various Stollen recipes with you during previous Christmas Calendars: German Christmas cake -StollenChriststollenStollen with marzipan and cranberries & Stollen with fromage frais.

This recipe is from the Christmas Afternoon Tea Course.

Stollen: - 4 pieces

  • Dough:
  • 500 g strong wheat flour
  • 10 g fresh yeast
  • 25 g sugar
  • 250 ml milk
  • 100 g butter - melted and cooled
  • 2 large eggs (110 g egg)
  • Filling:
  • 90 g sultanas
  • 50 g glacé cheeries
  • 100 mixed peels - roughly chopped
  • 40 g roasted almond flakes
  • 2 tablespoons rum
  • ½ teaspoon ground cinnamon
  • 125 g marzipan - cut into small pieces
  • Creme d´amande:
  • 75 g butter - at room temperature
  • 75 g sugar
  • 75 ground almonds
  • 20 g wheat flour
  • 1 medium egg - beaten
  • 4 tablespoon dark rum or brandy
  • Glaze:
  • 50 g butter
  • 1 tablespoon rum
  • icing sugar for dusting
  1. Add the wheat flour in a mixing bowl and crumble the fresh yeast into the dough. Afterwards add in the sugar.
  2. Add in the liquid part in form of milk, melted butter and eggs, using a spoon to combine.
  3. When the dough comes together, knead the dough together by hand for 10 minutes.
  4. Put the dough back into the mixng bowl, and let the dough rest at room temperature for 1-1½ hour.
  5. Put all the filling ingredients together in another mixing bowl except the marzipan.
  6. Flatten the dough with your fingers into a rough square shape. Pour the filling on top of the dough. 
  7. Fold the dough in thirds, make a square turn, flatten the dough, before folding in thirds again. Place the dough into the mixing bowl for ½ hour raising.
  8. Meanwhile make the creme d´amande by beating the soft butter in a mixing bowl. Gradually add in the lest ingredients little by little to make a good emulsion.
  9. Cool down the creme d´amande in the refrigerator for 15 minutes.
  10. Cut the dough into 4 equal pieces, place each piece smooth-side down on the counter top. Flatten the dough into rectangles (20 x 15 cm). Place 3 teaspoons creme d´amande on top of the dough, psreading it leaving a 2 cm border. Scatter the marzipan pieces on top.
  11. Fold one side of the dough over the creme d´amande filling, then fold the other dough over, so the dough is overlapping. Press down all around the edges to seal in the filling. Roll the dough into baguette shapes.
  12. Place the dough on the baking tray covered with baking parcement. Let the dough raise for a final 2-2½ hours.
  13. Heat up the oven to 170-175'C (fan oven), bake the stollen for 20-25 minutes until light golden.
  14. Meanwhile make the glazing of melted butter and rum.
  15. Take the stolle out of the oven, brush them with the melted butter-rum mixture.
  16. Cool down the stollen. Dust the stollen with icing sugar prior to serving it.


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