Lime Ice Cream - Farven Metallic

Lime flødeis i metallic klæder.

Jeg meldte mig under fanerne på madbloggerudfordringen#8, denne gang skulle der laves mad og/eller drikkevarer i en af følgende farver: Grøn, brun, rød, hvid og metallic. 😳 Og ja jeg fik selfølgelig metallic, hvilket er blevet deffineret som glitter, glimmer og funklende. Men hvor meget glitter og glimmer er der i min mad til hverdag og fest? Not much.

Jeg brainstormede og kom frem til at der rent faktisk er funklende fødevarer, der omgiver os til dagligt. 

Marineret sild, der er ofte en skinnende sølv hinde på toppen af filleterne - nem løsning.

Mange fisk har metallisk skind, her tænker jeg især på en røget sild og markrel - en fiske dip/hjemmerøget markrel.

Skaldyr, muslinger har perlemor i skallen - det kunne være sjov at lave noget med abalone, den er lokal og i sæson.

Kager - vandbakkelser dyppet i karamel, ligesom da jeg lavede sportskagen.  Måske lave noget med en spejlblank glace.

Ideerne var mange og temmelig blandede, men så ramte hverdagen og rygsmerter mig. Jeg måtte finde på noget, der ikke krævede timer i køkkenet. Så jeg måtte ty til tilført metallic farve, intet naturligt her. 

Jeg fandt ud af, den farve jeg havde købt så fantastisk ud på en lime. Limen blev nærmest electric.  Så limen blev mit omdrejningspunkt, og da sommeren jo har indfundet sig her i Caliornien, så faldt valget på en is.

Super skøn lime flødeis serveres i metallic klæder.

Giver lidt over ½ liter is

Ingredienser:

• 240 ml piskefløde
• 240 ml sødmælk
• 4 æggeblommer
• 125 g sukker
• 1 knivspids salt (sydesalt fra Læsø, selvfølgelig)
• 3 limes, skal og saft

Ekstra:

• is-kræmmerhuse
• Wilton Pearl Dust™  

Fremgangsmåde:

Hæld fløden i en skål, og sæt skålen oven i en større skål fyldt med is, så fløden holdes iskold. 

Riv den grønne del af de 3 limes ned i en skål, og pres saften ud af dem, ned i en anden skål.

Mix 25 g sukker med den revne limeskal, så limesmagen blander sig med sukkeret. Pisk æggeblommerne med limesukker til massen er let og luftig.

Varm mælk, 100 g sukker og salt i en tykbundet gryde indtil sukkeret er smeltet. Hæld den varme mælk i æggemassen lidt af gangen, mens der piskes, indtil al mælken er iblandet. Hæld det hele tilbage i gryden, og lun det indtil cremen er tyknet lidt. Pas på at ikke varme det for meget, da æggeblommen vil koagulere, dette sker ved 68℃. Kom cremen over i den kolde fløde, og afkøl den. Enten i køleskabet i 3-4 timer eller over isbadet.

Kør cremen i ismasinen ifølge instruktionerne til maskinen, indtil isen er begyndt at dannes. Kom limesaften i og forsæt med at køre iscremen indtil den er tyk og cremet. Frys isen i en fryseberegnet beholder i et par timer inden serveringen.

Servering:

Pensel kræmmerhusene med Wilton Pearl Dust™ så de får et metallic skær.

Kom en kugle is i hvert kræmmerhus og server.

Velbekomme!

The English version:

Lime Ice Cream

Ingredients:

• 1 cup (240 ml) heavy whipping cream
• 1 cup (240 ml) whole milk
• 4 egg yolks
• 125 g sugar
• 1 pinch salt
• 3 limes, zest and juice

Extra:

• Ice cream cones
• Wilton Pearl Dust™  

Directions:

Making the custard:

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

Zest and juice the limes, into separate bowls. Mix 25 g of the sugar with the lime zest, making lime sugar.

Warm milk, 100 g sugar, and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.

In another bowl, whisk egg yolks with the lime sugar. 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 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 custard starts to form ice crystals, pour in the lime juice, and keep freezing the ice cream. 

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

Serving:

Dust the cones with Wilton Pearl Dust™  to get a metallic glare. Put a scoop of ice cream in the cones and serve immediately.

Enjoy!

Marzipan Brioche

Marzipan Brioche

Making a classic brioche is time consuming, but well worth the effort. The best thing, it's not hands-on all the time, so you can get a lot of thing done, while making this. Brioche is made from an enriched dough with eggs and butter.  By all means it's not a health food, more likely a comfort food for special occasions.

I wanted to add some more flavor to the rolls, and added some pistachio marzipan. This gave a slightly flaky brioche with a hint of sweetness from the marzipan. 

Makes 10-12 rolls

Ingredients:

Dough Starter (Sponge):

• 30 g (2 tablespoons) water, room temperature

• 12.5 g (1 tablespoon) sugar

• 70 g all-purpose flour

• 1 g (¼ teaspoon) dry active yeast

• 1 large egg, room temperature

Dough:

• 155 g all-purpose flour

• 30 g sugar

• 4 g dry active yeast

• ¼ teaspoon  salt

• 2 large eggs, cold

• 115 g butter, salted and soft

Remonce:

• 100 g pistachio marzipan (ODENSE Dessertmasse med pistaciesmag)

or

• 50 g butter room temperature

• 50 g sugar

• 50 g marzipan

Directions:

Dough Starter (Sponge):

Whisk the ingredients together  in a bowl and keep whisking for about 2 minutes to incorporate air.  Cover the bowl with plastic wrap.

Sift together flour, sugars and yeast, then stir in the salt. Sprinkle this mixture on top of the dough starter, do not mix it in. Cover the bowl with plastic wrap again and let it sit to ferment for 2 hours at room temperature.

By now the dough starter will have bubbled through the layer of flour. Add the 2 eggs and knead the dough for about 5-6 minutes, scraping down the sides, until the dough is soft, elastic and shiny. Add the butter a little at a time, making sure to get the butter fully incorporated. The dough will end up very soft and it is meant to be like that. Lightly coat another bowl with some vegetable oil. Using a oiled spatula to scrape the dough into the prepared bowl. Lightly coat the dough with a small amount of oil. Cover the bowl with plastic wrap, and let the dough rise until doubled in size, about 2 hours.

Put the dough in the refrigerator for 1 hour, to prevent the butter from separating. 

Deflate the dough with a spatular, and return it to the refrigerator for another hour.

Letter fold

Turn the dough out onto a floured surface, and roll it into a rectangle, and make a letter fold, like the one used in laminating a puff pastry dough. 

Carefully brush off any excess flour, to avoid hardening the dough.

Make the letter fold three times, before placing the dough in a plastic bag in the refrigerator. 

Let the dough mature in the refrigerator for 6 hours or up to 2 days. I left mine overnight. 

Remove dough from the refrigerator and let it warm for about 1 hour. Make the Remonce, if using, I used a flavored marzipan instead.

Remonce:

Mix the sugar and marzipan well. Add butter little by little until it’s just incorporated.  Be careful not to over mix or the remonce will be runny when baked.

Forming the rolls:

On a lightly floured surface roll the dough into a good sized rectangle, gently spread the remonce on two thirds of the rectangle. Fold the part without remounce over half the part without, then fold the last part over this. Like the letter fold earlier. Make another letter fold. 

Roll the dough into a rectangle, and roll it up, so you end up with a long log. Cut the log in slices, and place the slices in muffin pans looking like cinnamon rolls.

Let the rolls rise for 60-90 minutes, until doubled in size.  (You can brush off any excess flour)

Preheat the oven to 325℉ (160℃).

Bake the rolls for 15-25 minutes until dark golden.

Serve the brioche warmed and with a nice cup of tea.

Enjoy!

Mushroom Lentil Salad

Mushroom Lentil Salad

The perfect filling meaty salad for a meatless Monday. We had the salad as a side, but it would be great as lunch. The texture was really great and the pop of tartness from the lemon, and the nuttiness from the arugula worked perfect with the mushrooms.

Serves 2

Ingredients:

• ½ cup green lentils, cooked according to instructions on the package

• 1 tablespoon olive oil, for cooking the mushrooms

• 300 g baby portobello mushrooms, sliced

• 2 garlic cloves, minced

• ¼ teaspoon red chili flakes

• 1 tablespoons lemon juice

• 1 lemon, peeled and cut into filets

• 1 tablespoon extra virgin olive oil, as dressing, optional

• 2 tablespoons chopped parsley

• salt and pepper to taste

• 1-2 handful arugula

Directions:

Boil the lentils until tender according to instructions on the package. I boiled mine in a mushroom base, for flavor. Set the lentils aside to cool.

Fillet the lemon with a sharp knife. Cut the top and bottom off the lemon. Set your knife where the white meets the flesh and start cutting downward in a curved motion following the shape of the lemon. Keep doing this until you have peeled the lemon. Carefully cut the filets out. Save the juice, to use in the dish.

Heat the oil over high heat and cook the mushrooms, until tender. Lower the heat to medium high. Add red pepper flakes and the minced garlic, and cook until fragrant. Remove from heat and stir in the lentils, chopped parsley, lemon juice and oil. Add salt and pepper to taste. Just before serving toss in the arugula and lemon segments. 

Enjoy!

Grapefruit Avocado Salad

Grapefruit Avocado Salad

The healthy colorful salad contain two of my favorite ingredients: avocado and grapefruit. The slightly sourness and sweetness from the grapefruit pairs well with the creamy avocado. When I stumbled upon this recipe, I had to try it, and it was a winner for sure.  

This is how I made the salad:

This recipe is adapted from a recipe by Elise Bauer from Simplyrecipes.com.

Serves 3-4

Ingredients:

• 2 avocados, peeled and sliced
• 2 grapefruits, peeled and cut into filets
• lettuce

Dressing:

• ½ shallot, minced
• 1 teaspoon fresh oregano leaves, chopped
• 1 lime, zest and juice
• 50 ml olive oil 
• 1 teaspoon honey
• salt and pepper to taste

Directions:

Mix and emulsify the dressing in a bowl and set aside.

Fillet the grapefruits with a sharp knife. Cut the top and bottom off. Set your knife where the white meets the flesh and start cutting downward in a curved motion following the shape of the grapefruit. Keep doing this until you have peeled the grapefruit. Carefully cut the segments out as filets.

Arrange the avocado and grapefruit segments on a platter, on top of some lettuce. Drizzle the dressing on top, and serve immediately.

Enjoy! 

Bondepige med Slør - Apple/Rhubarb Dessert

Bondepige med Slør - Apple/Rhubarb Dessert

This is an old classic Danish dessert, normally made only with applesauce, rye bread crunch and whipped cream. But I wanted to add some spring flavor and freshness to the dessert. So I added some rhubarb sauce. This dessert is a keeper, for sure.

Serves 6

Ingredients:

Apple Sauce:

• 6-8 apples (Pink Lady)

• 100 g sugar (depending on how sweet you want the Apple Sauce)

• 1 teaspoon vanilla paste

• 50 ml water

Crunch:

• 200 g rye bread without seeds

• 50 g butter

• 50 g brown sugar

• 50 g sugar

And:

• 1 portion rhubarb sauce

• 250 ml heavy whipping cream

Directions:

Apple Sauce:

Peel and core the apples and cut them in small pieces. Cook the apples with sugar, water and vanilla paste, until they are very soft. Cool the Apple sauce in the refrigerator.

Crunch:

Grate the rye bread. Melt the butter in a pan and toast the rye bread in the butter over medium heat, until light crispy. Add the sugars and let it just caramelize and coat the rye bread. Spread the crispy rye bread on a piece of parchment paper, mix in the brown sugar and let the crunch cool completely.

Whipped Cream:

Whisk the cream until little over soft peak, be careful not to over-whisk the cream, because it will become grainy and eventually turn into butter. Do not add any sugar, you want the clean taste of the cream. 

Assembly:

Layer the sauces with the crunch in a serving glasses and top of with the whipped cream.

Enjoy!