Dutch Baby with Lemon and Blueberries

Dutch Baby with Lemon and Blueberries

A Dutch baby is also called a German pancake or Dutch puff. It’s a mix between a pancake, popover and  a crepe. The traditional Dutch baby is baked in a cast iron skillet. The Dutch baby puffs up, but deflate as soon as it is taken out of the oven. This dish is not labor intensive, you can easily make this when you have people over for sunday brunch. The Dutch baby hangs out in the oven, and compared to pancakes you don’t have to flip it. The cast iron skillet makes the dish very forgiving too, because it keeps the Dutch baby warm for quite some time. 

I like that the Dutch baby is not overly sweet, but if you have a sweet tooth you can always pour some maple syrup over it.

Makes 1 large or 4 small

Ingrediets:

• 4 large eggs

• 1 cup (240 ml) whole milk

• 1 cup (95 g) all-purpose flour

• ¼ cup (50 g) sugar

• 1 lemon, the zest of (grated)

• ¼ teaspoon salt

• ½ teaspoon vanilla paste

• 125 g blueberries, save some for topping

• 1-2 tablespoons butter

• confectionary sugar, for sprinkling

Directions:

Preheat the oven to 400℉ (205℃). Heat the cast iron skillet over high heat.

Blend eggs, milk, flour, sugar, lemon zest, and salt in a blender. 

Add butter to the hot skillet, and pour in the batter, when the butter is melted, and scatter the blueberries on top, (save some for topping).

Put the Dutch baby in the oven, and bake until it's puffed and cooked through for about 20-25 minutes. 

Serve the Dutch baby with blueberries and sprinkled with confectionary sugar.

Enjoy!

The Danish version:

Tysk pandekage

Ingredienser:

• 4 store æg

• 240 ml sødmælk

• 95 g hvedemel

• 50 g sukker

• 1 citron, revet skal fra

• ¼ tsk salt

• ½ tsk vanilla paste eller kornene fra ½ vanillestang

• 125 g blåbær, gem lidt til pynt

• 1-2 spsk smør

• flormelis, til pynt

Directions:

Varm ovenen op til  205℃, og varm støbejernspanden op på komfuret på højeste blus.

Blend æg, mælk, mel, sukker, citronskal og salt i en blender.

Kom smørret på panden, og kom dejen i når smørret er smeltet. Fordel blåbærrene over dejen, og sæt panden i ovnen. Bag den tyske pandekage indtil den er gennembagt og er hævet op, det tager ca. 20-25 minutter.

Server pandekagen med resten af bærrene og et drys flormelis. Du kan også servere pandekagen med ahornsirup.

Velbekomme!

Champagnebrus - Lime/Caramel Popsicle

Champagnebrus - Lime/Caramel Popsicle

Champagnebrus is a one of the most famous popsicles in Denmark. You can buy it in almost every store.

I had to try to make this popsicle and I believe I got pretty close.

Makes 6 popsicles.

Ingredients

• 3 limes,the juice from
• 15 key limes (or another 3 limes), the juice from
• 200 ml water
• 125 g sugar
• 2-3 tablespoons caramel syrup (Starbucks)
• 1 small drop green food color
• dark chocolate for topping

Equipment

• Popsicle mold, I used a Zoku
• Ice cream maker optional, I used a DeLonghi

Directions

Juice the limes and mix the juice with sugar, syrup, water and food color. Pour into the ice cream maker and run the machine until the mixture is partly frozen. Pour the mixture into the mold, and insert the sticks in the mold. You can cool the mixture in the refrigerator instead of using an ice cream maker. When completely frozen, dip the tip in melted chocolate.

Enjoy.

Koldskål - Cold Sweet Buttermilk Soup

Strawberry Koldskål - Cold Sweet Strawberry Buttermilk Soup

Koldskål, or kærnemælkskoldskål, is a sweet cold soup made from buttermilk. Koldskål is mostly eaten in the summer months. It's normally a dessert, but is also served as a light and fast dinner on a hot day.

My mom made koldskål with eggs, sugar, vanilla and buttermilk, but I make mine without eggs, and I think it's just as good. Sometimes I add some whipping cream to make it more creamy. Serve the koldskål the traditional way with lemon juice, kammerjunker and an iceberg (raw meringue), or with a sprinkle of granola. Koldskål is easy to change up by adding your favorite fruit, I used Strawberries here.

This is my first time making koldskål in my vitamix, and I think I got way to much air incorporated this time, Next time, I'll mix the koldskål at a lower speed, to avoid all the bubbles. 

Ingredients:

• 1 quart buttermilk

• 170 ml (6 fl oz) yogurt with vanilla

• 1 dl whipping cream (optional)

• 1 lemon, the juice of, (I used the juice of 2 meyer lemons)

• 85 g sugar (start with a little less, and add more if needed)

• 1 vanilla pod, the seeds from, or 1 teaspoon vanilla paste

For Strawberry koldskål, add 6-12 strawberries.

Directions:

Put all the ingredients into a blender, and blend until you have a homogenous mixture. Add more sugar and/or lemon juice if needed.

Serve the koldskål cold and with the topping of your liking.

Enjoy!

Koldskål - Cold Sweet Buttermilk Soup

Lemon Curd/Liquorice Ice Cream

Lemon Curd/Liquorice Ice Cream

This is yet another lemon/liquorice dessert. I have been longing to make this ice cream combination since my trip to Denmark in September last year. We went to have ice cream at Ismageriet, my favorite ice cream place in Copenhagen. Ismageriet makes the most fantastic lemon/liquorice ice cream, and I knew I would try to copy it. 

This is my first try, and I know I didn't nail it, but I think I made a very good ice cream.

Ingredients:

• 300 ml (1¼ cup) heavy whipping cream (use a good organic one with only cream in it)
• 180 ml (¾ cup) whole milk
• 4 egg yolks
• 100 g (½ cup) sugar
• a pinch salt
• 1 vanilla pod or 1 teaspoon vanilla paste
• 3 tablespoons lemon curd
• 1-2 teaspoons raw liquorice powder

Toppings:

• 1 tablespoon lemon curd
• 1 teaspoon passionfruit juice
• 1 tablespoon sweet liquorice syrup

Directions:

Making the custard/ice cream:

Pour the cream into a metal bowl placed in a larger bowl of ice, set aside.

Warm milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.

In another bowl, whisk the egg yolks until they’re foamy and pale yellow, add the vanilla seeds or paste. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens. Stir constantly in this process, and make sure to scrape the bottom of the saucepan. 

Pour the egg/milk mixture through a sieve into the cold cream. 

Cool the custard in refrigerator. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. When the Ice cream is almost ready to scoop out, add the lemon curd. Sprinkle with raw liquorice powder just before you scoop out the ice cream.

Freeze the ice cream in the freezer a couple of hours before serving.

Toppings:

Mix lemon curd with the passionfruit juice, before drizzling it over the ice cream.

Serving:

Scoop ice cream in a nice bowl and drizzle the passionfruit/lemon curd + liquorice syrup on top, and sprinkle with raw liquorice powder.

Enjoy

The making of the custard is a basic step in ice cream making. You can flavor your ice cream to you're liking after the custard is made. It's also possible to add flavor to the milk while heating.

The Danish version:

Lemon Curd/Lakrids is

Ingredienser:

• 3 dl  piskefløde 
• 1, 8 dl mælk
• 4 æggeblommer
• 100 g sukker
• 1 knivspids salt
• Kornene fra en vanillestang 
• 3 spsk lemon curd (engelsk citronsmør)
• 1-2 tsk raw liquorice powder (Bülow lakridspulver)
•  

Topping:

• 1 spsk lemon curd (engelsk citronsmør)
• 1 tsk passionsfrugt saft
• 1 spsk sweet liquorice syrup (sød lakridssirup)

Fremgangsmåde:

Isen:

Hæld fløden i en metalskål, som du sætter ned i en større skål med is.

Varm mælk, sukker og salt i en gryde, det skal ikke koge. Vær sikker på, at salt og sukker er helt opløst før du går videre i processen. 

Pisk æggeblommerne lyse og skummende i en seperat skål. Kom vanillekornene heri. Hæld lidt af den varm mælk i æggemassen, men du pisker, og tilføj langsom mere og mere mælk, indtil det hele er kommet i. Kom det hele tilbage i gryden, og varm cremen forsigtigt op under konstant omrøring, indtil massen tykner lidt. Det skal ikke koge og sørg for, at cremen ikke brænder på i bunden af gryden. 

Hæld cremen igennem en sigte ned i den kolde fløde, og rør rundt. Afkøl cremen yderligere i køleskabet inden den kommes i ismaskinen.

Frys isen som der står i vejledningen til din ismaskine. Lige før isen er helt færdig tilføj lemon curden og lakridspulveret. 

Frys isen et par timer i fryseren før servering. 

Topping:

Bland lemon curd og passionsfrugtsaften.

Servering:

Server isen i kugler og hæld lakridssiruppen og lemon curd/passionsfrugt "saucen" ud over, og slut af med at drysse lidt lakridspulver på toppen.

Velbekomme.

Nutella Latte

Nutella Latte

This is a dangerous coffee, the sweet, salty, chocolaty coffee is a dessert in itself. It is a dessert coffee you don't have to go to the coffeehouse to get. If you can heat and froth your milk, and if you can make an espresso, you are good to go. No need to run out of your house to get your afternoon mocha fix.

Makes 1.

Ingredients:

• 2 shots of espresso
• ¾ cup (180 ml) milk (fat-free, whole milk or soy)
• 1-2 teaspoon Vanilla syrup (homemade* or store bought)
• 3 teaspoon Nutella (hazelnut spread)
• sprinkle of sea salt flakes

* Vanilla syrup:

• 1 cup (240 ml) water
• 1 cup (200 g) sugar
• ½ vanilla pod or 1 teaspoon vanilla paste

Directions:

* Vanilla syrup:

Heat the water with sugar and vanilla until the sugar is dissolved. Let the syrup cool down. This syrup will keep for 1-2 weeks in the refrigerator, stored in a clean container, rinsed with boiling water. 

Latte:

Make the espresso and stir in the syrup and Nutella. Heat and froth the milk and pour it in the cup on top of the espresso. Sprinkle with sea salt.

Enjoy.