Elgmørbrad med Blomkålspure

Elgmørbrad med Blomkålspure

Endnu engang deltager jeg i MadbloggerUdfordingen, denne gang nr. 10 - NytårsLøjer.

Jeg havde gruet lidt for at få tildelt "kransekagen" til kl 12, men jeg var utrolig heldig at skulle lave en hovedret. Rent tilfældigt havde jeg lige købt et par elgmørbrader, ved min tyske slagter, så det hele gik op i en højere enhed.

Til 6 personer

Ingredienser:

Kødet:

• 2 elgmørbrad

• salt og peber

Blomkålspure:

• 1 blomkålshoved

• 1 tsk smør

• 20 g parmesan

• 2 spsk creme fraiche (en fed version)

• salt

Sauce:

• 400 ml portvin

• ½-1 tsk smør

• 1 håndfuld blåbær

Tilbehør:

• 6 mellem-store faste kartofler

• 6 gulerødder

• 3-6 svampe

• et par kviste frisk timian

• smør og olie til stegning

Fremgangsmåde:

Kog kartofler i ca 10-12 minutter, de skal ikke være helt møre. Lad dem køle af, og skær dem til, så du får en stor terning pr kartoffel.

Rens svampene med en pensel, der skal endelig ikke vand på. 

Skyl gulerødderne grundigt.

Alle tre ting skal ristes godt af i en pande med smør og lidt olie. Kartoflerne skal få en god stege flade og få lidt sprødhed. Jeg har lidt frisk timian i panden, når jeg rister kartoflerne. Salt grøntsagerne.

Saucen:

Kog portvinen ind til en sirup. Dette skal gøres ved ikke for høj varme. Lige før serveringen tages siruppen af varmen og smør piskes i, dette vil tykne saucen lidt. Kom blåbær ned i den varme sauce og lad den varme igennem.

Saucen passer perfekt til al slags rødt kød.

Blomkålspure:

Kog blomkålen i 15-20 minutter i let saltet vand, til blomkålen er mør og blød. Lad blomkålen dryppe godt af, så pureen ikke bliver for vandet. Kom blomkål, smør, creme fraiche og parmesan i en blender, og blend indtil du har en glat pure. Smag til med salt.  Dette kan gøre dagen før og så bare varme pureen op næste dag. 

Kødet:

Fjern sener fra kødet. Krydr med salt og peber. Brun kødet på en varm pande med olie. Sørg for at få en god stegeoverflade hele vejen rundt. Steg videre på god varme indtil kødet er medium rare (xx℉/xx℃). I det sidste minut, kom en spsk smør på panden og vend kødet i det.

Lad kødet trække på et skærebræt, mens de ønvrige ting komme på varme tallerkener.

Skær kødet tyndt og kom det og lidt sauce på tallerkenerne. Server straks.

Velbekomme!

Til det lækre kød serverede jeg en 2013 Ridge, Pagani Ranch Zinfandel.

December 8th

Æbleskiver, ebelskiver

December 8th.  - Fourth Day of Christmas

Today my maternal grandmother would have turned wow .... 113. The whole family had the tradition to celebrate her Birthday by having Gløgg and Æbleskiver (mulled wine and Ebelskiver) at her place. It was a nice tradition getting the whole family together before the christmas stress set in.

Even though both my grandmother and mom passed away, I always use this day to remember all the good times we had, and send them a lot of love.

Please spread a little love today and enjoy some ebelskiver and mulled wine.

Cheers!

Peppermint "Snaps"

Peppermint "Snaps"

December 7th - Third day of Christmas.

Danes do like to drink, they love their christmas lunch parties, having a lot of food and a lot of beer and snaps. But frankly, most danes do NOT enjoy snaps, but this sweeter shot might be more enjoyable. AND the drink is so pretty and pink - what not to like??

I have been dissolving many different kinds of hard candy in vodka during the years. Making different shots, for parties. Nowadays this is a rare occasion, because I rarely have hard liquor. 

Making almost 1 bottle.

Ingredients:

• 500 ml vodka
• 40 small peppermint candy canes

Directions:

Dissolve the candy canes in the vodka, shaking the bottle now and again.

Serve the peppermint "snaps" at lunch or use it for shots at parties.

Enjoy!

Please drink responsibly. And please no under-ages drinking. 

Honey Hearts - Honningkagehjerter

Honey Hearts - Honningkagehjerter

December 5th. Second day of Christmas.

Honningkagehjerter or honey hearts, are a classic December or christmas treat. As a child I got at least one of these in my advent calendar during the month of December. Honey hearts are kinda like a gingerbread cookie, but more spongy. The chocolate adds some creaminess and sweetness. A honey heart is the taste of Christmas.

In Denmark it is the tradition to put a glossy picture of a Santa or an angel on the heart, which adds to the Christmas cheer.

You have to start up the pre-dough a little early, but the result is scrumptious, and well worth the effort. but if you want to take a shortcut make this Honey Cake instead, it's not the same thing, but a bit similar.

Makes 16-18 hearts.

Ingredients:

Pre-dough:

• 450 g honey

• 450 g all-purpose flour

Cake-dough:

• 900 g pre-dough, shredded

• 2 egg yolks

• 10 g potaske (Potassium carbonate (K₂CO₃))

• 5 g ground cinnamon

• 5 g ground ginger

• 2½ g ground ground cloves

• 2½ g ground allspice

• 1 tablespoon orange zest, grated

• 1 tablespoon water

Topping:

200 g good dark chocolate, tempered

glossy pictures or icing and sprinkles

Directions:

Pre-dough:

Pour honey in a small cooking saucepan and heat to 104-122℉ (40-50℃). Pour the warm honey into the flour and knead it until you have a smooth mixture. I did that in my stand mixer. Place the mixture in an airtight container, and place it in a cool dry place for about 4-6 weeks. The pre-dough will turn very hard. 

Cake-dough: 

Preheat the oven to 350℉ (180℃). Line 3-4 bakings sheets with parchment paper, sprayed with baking spray and lightly floured. Set aside.

Mix the egg yolks with the potaske and set aside. Shred the hard pre-dough into you bowl for the stand mixer. Mix in the egg yolks, spices and zest. Start with your mixer on low for about 3 minutes. Then increase the speed to high and keep mixing for another 3 minutes. You end up with a smooth but somewhat sticky dough. If your dough seems to dry add a little water. 

Scrape the dough out on a work surface sprinkled with good layer of flour. Sprinkle more flour on top of dough and roll dough out to about ⅕-inch (5 mm) thickness. Make sure to keep flouring your dough, so the dough doesn't stick. Using a heart-shaped cookie cutter, cut out hearts placing them on the prepared baking sheets, spacing them with about 2-inches. Keep rolling the dough and cutting out hearts until all the dough is used up.

Bake hearts for 8-10 minutes. The hearts will be done when the cookie spring back when you gently press a finger in the center of the cookies. You don't want the cookies to deflate. 

Let the hearts cool completely on a wire rack. The hearts will be crispy at this point. So to soften them up store the cookies in the refrigerator in an airtight container, with a damp towel for 3-4 days. (Place the towel, so it won't touch the hearts.) As is the hearts will keep for weeks in the refrigerator.

When ready to eat, cover the hearts with tempered chocolate. Place a glossy picture centered on the heart. Or decorate with icing and sprinkles.

Enjoy!

Sweet Rice Pancakes

Sweet Rice Pancakes

December 3rd.

I hope you all are started to get excited for Christmas. I meant to start my 12 days for Christmas yesterday, but life got in the way. So here is my first post Risklatkager, a great dessert or Sunday afternoon snack.  

Growing up I loved when we had risengrød/Danish rice poridge for dinner. My dad did not like this. I think he got it way to often, maybe because it was a cheap and easy dinner. My mom often asked my brother, what he wanted for dinner, and he had for the most part 3 replies: Risengrød, meatballs and crepes (Danish pancakes). But one thing my dad loved was the desserts my mom made from risengrød, such as risalamande and these sweet rice pancakes. 

Makes 12-16 

Ingredients:

• 1 portion risengrød/Danish rice Porridge

• 100 g all-purpose flour

• 3 eggs

• 2 tablespoons sugar

• 1 lemon, the zest from

• 1 teaspoon vanilla been paste

Directions:

Mix the cold porridge with the rest of the ingredients. The consistency of the batter will be rather thick.

Melt butter in a non-stick skillet add about ½ cup (1 dl) batter and fry until golden, then turn the pancake and cook until golden on the other side. Repeat with the rest of the batter.

Serve the pancakes warm with maple syrup and fresh berries.

Enjoy!