Homemade Liquorice Fudge

Homemade Liquorice Fudge

December 21th.

Making the last few treats for the holiday celebration. 

Makes about 60.

Ingredients:

• 397 g (1 can) sweetened condensed milk
• 150 ml milk
• 115 g (1 stick) butter (I used salted butter)
• 450 g sugar
• 4-5 teaspoons fine liquorice powder
• 1-2 teaspoons raw liquorice powder

Directions:

Line a square baking pan with parchment paper.

In a large saucepan on a medium heat, heat the condensed milk, milk, butter and sugar, stirring regularly, until the sugar has melted. Let the fudge simmer until it reaches 240℉ (115℃) or until soft ball stage. You have to stir constantly, otherwise the fudge will burn and you end up with bitter fudge.

Transfer the fudge to the stand mixer bowl, add the liquorice powder, and beat for about 10 minutes, until it loses the glossy caramel sheen and you have a thick but soft fudge. 

Scoop the fudge into the prepared baking pan and press it into the corners and even out the top. Let the fudge cool completely. Cut it into squares.

The fudge will keep in a sealed container at room temperature for several weeks. I have never tested this, because the fudge always seems to disappear in the first few days, in my house.

Enjoy!

The Perfect Roasted Duck and Pork Roast.

A duck roasting in the oven.

December 20th.

Every year we look for guides to roasting duck and danish pork roast. Here is my take on how to make christmas dinner. We serve both duck and pork roast, but we only have one oven. A lot of people has this issue, and therefore they roast the duck the day before, but not in the house, that would be way to easy. ;0)

Danish Pork Roast

We make the pork roast in the grill/BBQ, on indirect heat, with a pan under to save the drippings, and this pan has to be refilled with water a couple of time while roasting. Other than that, its the same recipe as here:

Danish Pork Roast

By slow roasting the duck you get the most juicy duck ever. 

Slow-roasted Duck.

For the traditional Danish Christmas dinner serve with caramelizes potatoes and pickled red cabbage.

Gingerbread Ice Cream

Gingerbread Ice Cream

December 19th.

My aunt is known for her homemade ice cream. Every year she will serve ice cream for dessert at her christmas dinner. This is not the traditional Christmas dessert in Denmark, but there is nothing wrong with being a little rebellious. This gingerbread ice cream could be a new addition to my aunts ice cream repertoire, it screams christmas. You can serve it with a swirl of gingerbread cookies or as a gingerbread affogato. 

Makes a small pint.

Ingredients:

• 120 ml milk

• 240 ml heavy whipping cream

• 25 g sugar

• 50 g brown sugar

• 50 g dark syrup or molasses

• 1 pinch salt

• ¼ teaspoon vanilla paste

• ½ teaspoon cinnamon

• ⅛ teaspoon cloves

• ⅛ teaspoon allspice

• 2 pinches ginger

• 4 egg yolks

Directions:

Making the custard:

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

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

In another bowl, whisk egg yolks. 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 until ice is cold. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. Add the cookie pieces when the ice cream is ready to scoop out, and let them get mixed in. Scoop the ice cream into a freezer safe container, and freeze overnight before serving.  

Enjoy!

Æbleflæsk - Apple Pork

Æbleflæsk - Apple Pork

Æbleflæsk, or apple pork, is one of the oldest dishes in Denmark. It is rooted in the pre-industrial era, dated before 1860's. Back then, the diet consisted mostly of rye bread, smoked or salted pork, beer and more local ingredients like herring. 

Nowadays æbleflæsk is a lunch dish, mostly served at christmas time. As a child I didn't like it, but as I got older, I learned that the smoked, salty flavor from the bacon pairs perfectly with the sweet apples. 

Serves 4-6.

Ingredients:

• 500 g apples, peeled and cored
• 550 g thick sliced bacon, fried 
• apple cider
• sugar
• salt & pepper

Directions:

Peel and core the apples, and slice them up. Let them sit in some cider, to prevent the browning.

Fry the bacon in the oven or in a pan, until crisp, and it has rendered a lot of fat. 

Use some of the bacon fat to sauté the sliced apples, put the lid on, and steam the apples until tender. Season with sugar, salt and pepper. 

I like the apple to still have some texture, and not to be like an applesauce. 

Serve the steamed apples with the bacon on the side and a slice of good rye bread. 

Enjoy!

Royal Icing

The perfect icing for gluing and decorating gingerbread houses. 

Ingredients:

• 450 g (1 pound) confectionary sugar 
• ¼ teaspoon cream of tartar
• 3 egg whites

Directions:

Put all the ingredients in the bowl of the stand mixer. Whip the icing for 2 minutes, until it has an uniform consistency and is crisp white color. It starts of with a grayish hue.

Use icing to glue and decorate gingerbread houses.