Sweet • Sour • Savory

Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Candied Almonds - brændte mandler

Christmas, Holiday, Sweets and CandyComment
Candied Almonds - Brændte Mandler

Candied Almonds - Brændte Mandler

The smell of candied roasted almonds is the smell of december in Copenhagen. Walking down the pedestrian street Strøget in the heart of Copenhagen, you will see vendors selling these almonds. 

I have never tried making candied roasted almonds, but it's really easy and you only need 3 ingredients. But be aware - they are highly addictive.

Ingredients:

  • 200 g almonds

  • 200 g sugar

  • ¼ cup water

Directions:

Line a baking sheet with parchment paper, for cooling the almonds.

Pour all ingredients in a skillet or saucepan over medium-high heat. Stir so all the sugar gets wet. Bring to a boil, stir constantly until all liquid is evaporated and you have crystallized sugar in your pan again.

When the sugar starts to melt again, turn down the heat to medium and keep on stirring. Now the almonds will be covered by the caramelized sugar. 

Pour the candied almonds onto the baking sheet. Separate the almonds if they stick together. Let them cool completely. 

Enjoy the sweet and crispy treat.

 

Liquorice Candied Almonds - Brændte Lakridsmandler

Christmas, Holiday, Sweets and CandyComment
Liquorice Candied Almonds - Brændte Lakridsmandler 

Liquorice Candied Almonds - Brændte Lakridsmandler 

Inspired of the regular candied almonds and by Johan Bülows book "Lakrids i maden" (liquorice in food) I made another batch almonds. This time I added raw liquorice powder and the sweet liquorice syrup. And oh boy, that was a brilliant idea.

Be aware - they are highly addictive.

Ingredients:

Directions:

Line a baking sheet with parchment paper, for cooling the almonds.

Pour all ingredients in a skillet or saucepan over medium-high heat. Stir so all the sugar gets wet. Bring to a boil, stir constantly until all liquid is evaporated and you have crystallized sugar in your pan again.

Turn down the heat down to medium, when the sugar starts to melt again and keep on stirring. Now the almonds will be covered by the caramelized sugar. 

Pour the candied almonds onto the baking sheet. Separate the almonds if the stick together. Let the cool completely. 

Enjoy the sweet and crispy treat.

Gorgonzola & Pear Salad

Salad, SidesComment
Gorgonzola & Pear Salad

Gorgonzola & Pear Salad

Yesterday I went to my local Olive Bar in downtown Campbell, to buy a good olive oil. And of cause it's impossible to only buy one single item in there. I came out with the most fantastic cinnamon and pear balsamic, and this is why we had to have this salad last night.

I love easy and simple salads, and this gorgonzola and pear salad is just that.

Ingredients

Salad

  • 1 pear, ripe, but still crisp
  • gorgonzola - as much as you like
  • a handful mixed baby greens
  • a few blackberries
  • a sprinkle candied walnuts

Dressing

  • half cinnamin pear balsamic
  • half canola oil
  • salt & pepper

Directions

Mix up the dressing.

Toss the salad with the rest of the dressing.

Crumble the gorgonzola, and slice the pear in thin slices.

Place the salad on a plate, arrange the pear, gorgonzola, blackberries and walnuts around the salad.

Danish Meatloaf - Forloren Hare

Dinner, Meats4 Comments
Danish Meatloaf

Danish Meatloaf

Every nation has their version of meatloaf. The danish one is called "Forloren Hare" or mock hare. The meatloaf most likely was called that, because it's cooked like you would cook game (with bacon and the sweetness of the jelly).

I always loved the danish meatloaf.  The sauce is to die for, if nobody is watching you - you can eat it with a spoon. My mom would always make a big loaf, so we had dinner for two days and a few slices for our open faced sandwich at lunch. 

This is more or less my moms recipe. My mom didn't make the bacon weave, this is my spin on her classic.

Ingredients:

  • 1 pound lean ground pork
  • 1 pound lean ground beef or veal
  • 2 eggs
  • 2 tablespoons plain breadcrumbs 
  • salt & pepper
  • 1 pack of bacon

Sauce:

  • Drippings from the pan
  • 1 cup milk or whipping cream
  • 2-3 teaspoons redcurrant jelly
  • a few drops of kulør* or gravy browning
  • salt
  • milk & all-purpose flour mixed to thicken the sauce

Directions:

Preheat the oven for 400℉ (200℃).

Weave the bacon. Lay slices of bacon side by side on a piece of parchment paper. Lift every other slice, and lay a new slice across. Lay the lifted slices back on top of the one across. Alternate lifting the slices, until you have weaved the whole thing.

Mix the meats with salt, pepper, breadcrumbs and the eggs. Form a loaf in an ovenproof pan. Flip the bacon weave on the meatloaf, and tuck the bacon under the meatloaf.

Cook the meatloaf in the oven fore about 30 minutes. Add about a cup of water to the pan, this will later be used for the sauce. Cook for 20-30 minutes more until the it reach a center temperature about 167℉ (75℃).

Pour the pan drippings into a sauce pan and heat it. Add milk and redcurrant jelly. and thicken the sauce with milk and flour.

Season with redcurrant jelly and salt.

Enjoy. 

* You can get Kulør here.