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My Recipes @ Chef Kedar |
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Smoggersboard
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SCANDINAVIAN COLD BUFFET- SMORGASBORDIn most European countries a cold buffet is served for important reception, dances, late night suppers or similar functions and on such holidays as Easter, Whitsun and Christmas. The Scandinavian smorgasbord is a national heritage
and a way of life. No outsider will ever quite understand its function nor grasp the respect and love with which the average
Scandinavian views a good smorgasbord. The buffet includes small Baltic herrings, served
hot or cold and present in various sauces and pickles with such flavour as tomato, mustard and dill, on the normal salted
herring dressed in a sweet pickle of varying flavour must never be omitted. Smoked and warm smoked salmon, as well as cod,
herrings and buckling are must and a raw pickled salmon, (gravid lax) pickled in even amount of salt and sugar plus some pepper
and dill, is a favorite spatiality. Many types of local game birds, various types of
venison, as well as smoked reindeer or elk are also standard fare, together with local and foreign cheeses, as well as delicious
plain and mixed salads. Last but not least, the bread. at least a dozen
or more varieties of breads are provided from an almost black, to beautiful white, crisp or soft, and from a deep sour to
an almost sweet in flavour. The sight of an good smorgasbord is mouth wateringly attractive
– the presentation simply by classical standard but most effective. Only those who have simple and actual smorgasbord
in The privilege of preparing and presenting a smorgasbord
in During this time, several dishes were emptied and
replaced more then a dozen or so times, especially the hot ones. The provision of hot or cold dishes is the most striking
difference between the smorgasbord and the normal cold buffet. Smorgasbord
A smorgasbord is a buffet table consisting mainly of cold dishes of herrings, fish, meat, salad and cheeses.
Smorgasbord literally means bread and butter table. A selection of food is accompanied by slices of buttered bread. A smorgasbord begins with cured herring's and is followed by cold fish and meat dishes including roasted meats
with hot or cold vegetables and a salad. The smorgasbord ends with a selection of cheeses. Accompanied by a selection of breads
including rye, white and crisp bread. Beer and snap's are served with the food. A snap is served from a "klukflask" (burglar)
named after the noise it makes when the snap is poured from it. Drinks are never served before the food as an aperitif; they
are to be enjoyed with the meal. Fish
In the winter months between January and April cod makes up the main part of the Norwegians diet. Cod is
dried by hanging in the cold wind; this is known as "stockfish". Cod has been prepared in this manner since the Vikings. Norwegian
salt cod is exported to Smoked and cured fish eg. Herrings, mackerel, cod, salmon and eel are produced commercially for both the
domestic market and for exporting. Smoked herrings are known as "Bornholmer" after the island they are produced on Eels in eel is smoked and is good baked, skinned and served cold with scrambled eggs on rye bread. Cured Cod "lukefish" is traditionally prepared for Christmas in Meat
With such a large selection of seafood it may surprise many that the Scandinavian's are great meat eaters.
Meat is prepared in many ways not only is it roasted, boiled and fried it is also prepared into a farce. This is used in an
endless selection of dishes including the famous Swedish meatballs as well as stuffing cabbage leaves and poaching. Traditionally
cured and smoked pork, beef and lamb make some of the most delicious dishes. These are often simply boiled and served with
seasonal vegetables. Cured baked or glazed ham is a traditional Christmas dish in The Danes are the greatest lovers of meat. The most popular meat is pork and beef while lamb and veal are
considered a delicacy. Spring lamb is only eaten making it uncommon and expensive. Veal is prepared in the Dutch way by keeping
the calves in the dark and feeding it milk resulting in a pale white meat. Offal is also widely eaten in Game
Game is popular in Scandinavia In the Autumn pigeon is popular and is often roasted. Some other game birds that
are popular are pheasant and partridge. Venison and hare are also popular meats which are often accompanied with redcurrant
jelly and cream. Reindeer is farmed in Vegetables
Scandinavian's are not meat and two vegetable eaters. Meat and fish dishes are often only accompanied with potatoes
and pickled beetroot or gherkins. In winter a wide selection of potatoes are boiled or baked and served as a side dish. Cabbages,
leeks and root vegetables are also popular in the winter. The summer months brings with it white asparagus, peas, beans and
salad dishes. Cheese
Scandinavian's love cheeses. Cheese is usually served uncooked for breakfast, lunch as a topping for buffet
and after dinner. Cheese trays are an important part of smorgasbord and many varieties appear on buffet. A selection of cheeses
is served with fresh fruit eg. Apple and grapes, nuts, celery, radishes, rye and white bread and crisp bread. Smørgåsbord
Baked Eel
Serves 10
Coat halves with mixture of all ingredients except crumbs. Place in shallow, buttered baking dish. Sprinkle
with crumbs. Bake in moderate (375ºF) oven 30-40 minutes. Add dabs of butter if eel is too dry. Garnish with lemon sections;
serve hot or cold with Skarpsås, tartare sauce or mayonnaise. Brandied Peaches - Fersken I
Pour boiling water over the peaches. Let stand a few minutes. Peel off the loosened skin. Put the peaches in
a large bowl and cover with water to which the lemon juice has been added to keep the fruit from turning brown. Cook sugar and water together until boiling. Drop the peaches in the syrup and cook slowly for 20 minutes. Add
more water and sugar if necessary to make sure the syrup covers the fruit. Loft the peaches out of the syrup carefully with
a slotted spoon. Pack in sterilized jars. Pour 4 tablespoons of brandy into each jar, add syrup to overflowing and seal at once.
Store at least 2 weeks before using. Caraway Cabbage - Hvidkål med Kommen
Cover the cabbage with cold water. Chill 2 hours. Drain. Cover with boiling water and simmer 5 minutes. Drain
well. Combine the rest of the ingredients and milk lightly with the cabbage. Bake in a buttered baking dish 30 to
40 minutes in a preheated 350º oven, or until browned on top. Caviar & Potato Slices
Preheat oven to 500ºF. Spread ¼ cup oil in each to 2 jelly-roll pans. Cut cleaned potatoes into
¼" slices. Dip both sides of potato slices in oil in prepared pans, then arrange in pans in a single layer. Bake 10 to 12
minutes or until potatoes are crisp around edges and lightly browned. Arrange on platter and top each with a dollop of sour
cream and about ¼ teaspoon caviar. Serve immediately. Caviar-stuffed Eggs
Mix egg yolks with butter and mustard. Top with red or black caviar. Cheese Sponge Cream - Ostefromage
Cream butter. Press cheese through a sieve twice and add to butter. Cream well. Whip cream until stiff and fold into above mixture. Butter a small mold and line wtih alternate very thin slices of white and dark bread. Fill with the butter and
cheese mixture, and chill throroughly. Unmold it onto a cold serving plate and garnish with anything you wish. This is supposed
to be not only a taste treat but a delight to the eye of the beholder. Chicken Liver Balls I
Serves 16 Meats and Fowl
Melt butter in saucepan. Sauté liver, covered to cook thoroughly. When cooked, mash fine and cool. Add gherkins
and seasoning. Add mayo to form balls. NOTES : Use as garnish on aspics, smoked fish or meat, or other cold meats. Chicken Liver Balls II
Serves 20
Sauté livers (covered); mash. Mix with remaining ingredients. (Fold in stiff egg white. Deep fry
small balls. Serve hot on toothpicks. Cold Roast Pork - Kold Svinesteg
Cut cold roast pork in small, thin slices. Place on serving platter with rolled anchovy fillets on each slice. Surround with beets and crab apples, and garnish with sprigs of parsley.
Danish Monkey Food
Serves 12
Cut up fruits and mix. Combine egg yolks and sugar, whipping with fork until light yellow. Add
whipped cream to egg-sugar mixture. Add to fruits and stir gently. Add chocolate chips. All of this mixed together gives you
a bowl of monkey food! Eel in Aspic with Creamed Horseradish - Ålgelé med Flødepe
Serves 6
Skin and clean the eel and cut into 1-inch pieces. (Get your favorite fish market to do this, if you can. These
members of the fish clan have a habit, disconcerting to most housewives, of wriggling and leaping long after their heads have
been cut off.) Remove all bones and replace with chopped parsley. Tie each piece with thread. Cook in salted water until tender.
When done, take each piece from the liquid and let cool. Remove thread. Strain the hot fish liquid and add 2 cups of it to the geltain whick has been soaked in the ¼ cup of
cold water. Stir until gelatin is dissolved. Cover the bottom of a ring mold with about half of the aspic and lot cool. When it has jellied, place small
pieces of eel over the entire surface of the aspic. Cover with the rest of the jelly and allow to set. Whip the cream until stiff. Add the horseradish, salt, sugar and the vinegar. Place a dish of the creamed-horseradish
mixture in the center of the serving platter on which the eel salad has been unmolded on lettuce. As a main course, a 3-pound eel will serve 6 people. It will serve many more as one of a number of smørgåsbord
dishes. Egg Appetizers
Serves 12
Chop egg white fine. Mash yolks with Worcesterchire sauce and season with salt and pepper. Soften with mayo
to put in pastry tube. Fill each pastry shell with seasoned egg yolk. Top with minced egg white mixed with parsley. NOTES : Variation: Add a little anchovy paste to yolks, or add finely chopped green pepper or chives. Fish Balls - Fiskeboller
Serves 50
Heat butter in a saucepan but do not let it brown. Blend in the flour, salt and pepper. Heat until the mixture
bubbles. Add the cream slowly, stirring to keep the sauce from lumping. Cook as rapidly as possible until thickened. Remove
from flame and let cool. Flake fish. When sauce has cooled, blend in fish and egg yolk. Shape the mixture into small balls, about ¾ inch in diameter, and dip into the beaten eggs. Roll in fine bread
crumbs. Deep fry, uncovered, only as many of the balls as will float without crowding each other in your frying kettle.
Turn often until lightly browned. Fish in Aspic - Fisk I Aspic
Serves 12
Place fish in the boiling water with the spices, salt and pepper. Simmer 25 minutes, or until tender. Remove
fish from the liquid. Let cool. Bone and skin and cut into large pieces. Add the lemon slices, vinegar and lemon juice to the stock. Reduce over high heat until only 5 cups of liquid
remain. Remove from heat and strain through a cheesecloth while the sapic is boiling hot. Add the beaten egg whites and mix
well. Put the aspic back into the kettle and let come to the boiling point. Let stand 20 minutes without stirring. Add the wine, fold in the fish pieces. Pour into a fish-shaped mold and chill until firm. Unmold and garnish
with parsley, pickled beets and crab apples. Fried Cod's Roe - TorskerognBoil the roe in slightly salted water for half an hour or more, according to size. Leave in the
water until cold. Remove skin and cut the roe in half-inch slices. Fry brown in butter. Garnish with a quartered lemon and
serve warm with bread and butter. Frozen Fruit Salad - Frossen Frugtsalat
Pit the cherries. Drain all the fruits. Save the juice to make a dressing for other salads. Whip the cream until stiff. Fold in the marshmallows and fruits, mixing well. (Now is the time to add slivered
almonds.) Place in the salad bowl you will use on the table and set under the coil of the freezing compartment of your
refrigerator until frost appears on top. Move the bowl to a warmer spot in the refrigerator so it will not freeze, and leave
overnight. Decorate with large fresh strawberries and place in the center of your smørgåsbord table. Ginger Pears - Ingefær Pærer
Select hard, unripe pears. Peel, core and slice them. Squeeze a little of the lemon juice over the slices. Cover pears with the sugar and let them stand for several hours. Scrape and cut the ginger root into very small
pieces, and add to the pears and the remaining lemon juice. Simmer over low heat until the mixture is clear and the syrup
is thick. Put the pears in sterilized jars and pour the syrup over them. Seal. Ginger Sausages - IngefærpølseServes 4
Beat the egg yolks and mix with the sausage, pickles and ginger, blending well. Beat the egg whites until stiff. Fold into the mixture. Shape into very small sausages and fry in hot deep fat until browned. Serve at once. Ham and Potato Balls - Skinke- og KartoffelbollerServes 6
Mix mashed potatoes, ham, salt, pepper and parsley. Shape into very small balls. Roll in the bread crumbs, then in the egg, and again inth the bread crumbs. Fry in deept-fat kettle in hot oil until well browned. Drain on paper towels. Serve hot with Mustard Sauce. A true Danish smørgåsbord is not considered complete without these. Headcheese - Sylte
Originally headcheese was made from a pig's head, but this method is simpler and more appetizing. Put the pork and veal in a large kettle, cover with cold water and add salt. Simmer from Line a pan or crock with a scalded white cloth roughly twice the size of the container. Cover with a layer of
small pieces of meat. Press down with a wooden spoon. Blend the remaining spices. Sprinkle about 1/3 of the quantity over the meat. Repeat in layers until all the
meat is used. Fold the cloth over the top of the container and tie securely so it is tightly covered. Press down hard on the
pan or crock with the heel of your hand, the put a heavy weight on top of it. Chill well before slicing. Liverwurst SausagesServes 18 Salads
Combine all ingredients and mix well. Chill for several hours. NOTES : Garnish cold meats, aspics and salads. Meat in Aspic - Kødaspic
Tie all the seasonings up securely in a small cheesecloth bag. Put chicken, boiling beef, veal and marrow bones in a large kettle. Add 3½ quarts of water and let boil slowly,
skimming occasionally. Cut vegetables into medium-sized pieces. Add with salt to meat mixture. Simmer 3 hours. Let cool. Strain through
a cheesecloth. Discard the bag of seasonings, the vegetables and the bones. Reserve chicken and meat pieces for use at another
time. Put the strained stock in a crock and add the beaten egg whites. Mix well. Return the stock to the kettle, and
while it is boiling slowly, beat it in a figure 8 until it comes to a full boil. Remove from heat and let stand 20 minutes
without stirring. Strain again through a double cheesecloth. Add the liqueur, which will make the aspic crystal-clear. (If the aspic seems a little limp, add 2 or 3 tablespoons of plain gelatin softened in cold water and dissolved
in some hot aspic.) Kept cold, this aspic will be usable for weeks. Mushroom DelightServes 4
Sauté sliced mushrooms in hot butter. Stir in flour. Add half and half, stirring to make a thick
gravy. Add salt, pepper and lemon juice to taste. Serve on lettuce, in patty shells or on rounds of white toast. Garnish with
tomato slices and parsley. Serve hot as a first course. Mushroom Filling for Tartlets
Mustard Herring - SenepssildServes 10
Clean herring, cut off heat and tail, split down underside and remove bones. Cover fillets with cold water and
let stand overnight. For serving, drain, cut in pieces and arrange. Cover with sauce. To make sauce: combine mustard (american) and sugar, add oil slowly and mix smoothly. Add relish and beets.
Pour over fish. Serving Ideas : Serve with small boiled potatoes & schnapps of some sort. Pearl Onions - PerleløgServes 8
Wash onions, cover with boiling water and boil 5 minutes. Drain. Cover with cold water and drain again. Peel
the onions. COver with vinegar and sugar and boil again 5 minutes. Reserve liquid. Remove onions to a earthenware crock or bowl. Pour over them the vinegar solution. May also be served as a garnish for roasts. Pickled Beets - Nedlagte Rødbeder
Leave 1- to 2-inch stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30
to 45 minutes, or until tender. Drain, saving 1½ cups of the juice. Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into
¼-inch slices. Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings.
Repeat the procedure unitl all peets and onion are used. Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors.
Pickled Beets and Onions - Syltede Rødbeder med Løg
Boil the vinegar, water, sugar, cloves and salt in a kettle for 5 minutes. Add the beets and onions and let
simmer for 8 minutes. Remove from heat and put vegetables and syrup into sterilized jars. Seal at once. Pickled Cucumbers - Syltede Agurker
Cut the cucumbers into 1½-inch chunks. Cover with boiling water and let stand overnight. In the morning drain
well. Boil the vinegar with the remaining ingredients for 10 minutes. Put the cucumbar pieces into the hot liquid
and heat through. Do not allow them to boil, or they will lbecome mushy. Put in sterilized jars with the syrup in which they were cooked, and sael at once. Pickled EelServes 16
Cut eel in small pieces and boil slowly in water to cover, flavored with all engredients except gelatin. Cook until soft, remove from water and let cool. Cook broth down a few minutes, remove from heat and add gelatin.
Stir and let gelatin dissolve. Strain over eel. Chill until set. Turn out on chilled platter. Garnish. Pickled Eggs - Eddikeæg36 hard-boiled eggs
Remove the shells from the hard-boiled eggs and arrange them in large, wide-mouthed jars. Boil 1 pint of vinegar, allspice, ginger and bay leaf. When vinegar has steeped long enough to extract the flavors
of the spices, add the other 1 pint of vinegar, bring to the boiling point and pour over the eggs. When cold, seal the jars
and let stand at least 48 hours before serving. Pickled Herring IServes 20
Rinse herring, let stand in cold water overnight. Mix vinegar, water. sugar, allspace and seasoning. Heat a little and stir until sugar melts. Let cool. Pour
over vegetables and dill. Drain fish, split skin and remove bones. Lay fillets in deep crock and cover with vegetable mixture. Cover and
stand in refrigerator 5 or 6 days. Pickled MusselsServes 10
Wash mussels under running water; use brush on shells. Boil water, wine, onion, parsley, bay leaf, allspice,
and salt and pepper in large kettle. When boiling, add clams, cover tightly and boil 2-4 minutes. Uncover and as shells open, remove to shallow buttered baking dish. Discard shells, but save broth. Chill in
fridge. Pour marinade over chilled mussels. Let stand 1 hour or longer. Serve iced. Pickled Ripe Cucumbers - Syltede Krydrede Agurker
Select large, firm, ripe cucmbers. Pare and remove the seeds and cut lengthwsie into strips. Cut strips into
pieces roughly 3 inches long. Soak overnight in salted water, using ¼ cup of salt to 1 quart of water. In the morning drain
well and cook in water until tender. Make a syrup of the sugar, vinegar and lemon slices. Put the spices in a small cloth bag and drop into the syrup while it is heating. Drop the pieces of cucumber
in the syrup for one minute. Remove and put in sterilized jars. Add the syrup to overflowing. Seal the jars at once. Potato Puffs - KartoffelbollerServes 6
Peel and boil potatoes. Drain and mash well. Season with salt to taste. Mix in the flour un til the potatoes
are of doughlike consistency. With floured hands form the dough into small balls. Flatten them slightly, and on top of each place a teaspoon
of brown sugar. Then sorm them into balls again. Roll each ball in sesame seeds and fry in deep fat until a rich, dark brown. Rhubarb Conserve - Rabarberkompot
Wash and cut rhubarb into small pieces. Mix all ingredients in a kettle and boil slowly, approximately 1½ hours, or until thick. Seal at once in sterilized jars. Salmon LogServes 6
Drain salmon and remove all skin and bones. Mix all ingredients, except pecans and parsley. Roll
into a log or ball. Roll in crushed pecans and parsley. Chill overnight. Serve with crackers. Salt Herring with CreamServes 20
Clean and boen fish (discard hea & tail). Stand fillets in cold water overnight. Drain, rinse, put in pairs.
Cur crosswise strips ½" wide. Lay on serving dish. Garnish with bits of fresh dill. Whip sour crea slightly and add 1 tablspoon chopped dill and all chives. Serve with herring. Serving Ideas : Serve with hot boiled potatoes. NOTES : Variation: Beat cream thick, add chives and dill, 1 tablespoon vinegar and 1 teaspoon sugar. Pour over
fish. Chill 2-3 hours. Salted SalmonServes 20
Rub remaining ingredients on fillets. Chop ½ of the dill and spread over pieces. Lay 2 pieces togethed, skin
side out. Put more dill over and under. Press between 2 weighted boards in refrigerator overnight. When ready to serve, wash fish, cut in serving-sized pieces at a slant and remove any remaining skin. Arrange
on serving dish, garnish with fresh dill and sreve with french dressing. Scalloped Potatoes and Anchovies - Kartofler med Ansjos
Cut fillets into small pieces. Place half of the potatoes in a buttered baking dish and sprinkle with salt and pepper to taste, onion and bread
crumbs. Dot with butter and anchovy bits. Layer the remaining potatoes over the top. Add the milk or cream, cover and bake
30 minutes in a preheated 350º oven. Uncover, reduce heat to 325 degrees and bake for another 30 minutes or until lightly
browned. Seafood-Grapefruit MoldServes 6
Soak Gelatin in grapefruit juice for 5 minutes. Palce over pan of boiling water; stir until gelatin
is dissolved. Add white wine to make 2 cups. Chill, stirring until mixture has consistency of unbeaten egg whites. Pour ¼
cup into bottom of 3-cup ring mold. Refrigerate until set (20 minutes). Spread frapefruit over top. Cover with remaining gelatin
mixture. Refrigerate until set (2 hours). Beat cream until stiff peaks form; fold in mayo, then crab meat and asparagus. Spoon
crab salad into center of molded gelatin on serving plate. Shrimp in Beer - Rejer I ØlServes 4
Shell and, if necessary, devein the shrimp. Cook 5 mintues in the beer with the onion, salt, lemon slices, bay
leaf and parsley. Let cool in cooking liquid, then drain. Melt the butter over low heat and blend in the flour and sugar. Cook and stir until smooth. Add the shrimp and
the tomato sauce. Cook until thick, stirring continuously. Place on a serving platter. Garnish with decorative raw vegetables of your choice. Simple Relish
Mix and serve as garnish. Store, covered, in refrigerator. Smørgåsbord Fish PuddingServes 18
Clean the fish, remove all bones and cut into fillets. Cut the fillets into small pieces and sprinkle with salt.
Put through the finest blase of your food chopper. Mix the ground fish and the cream. Shape part of the mixture into small balls (will make approximately 18).
Reserve balance for alter use. Cook the balls 20 minutes in boiling salted water. Drain and keep warm. Pour the rest of the fish mixture into a buttered baking mold and place it in a shallow pan half filled with
hot water. Bake in a moderate oven preheated to 350 degrees 40 to 60 minutes. Turn out on a heated serving platter and garnish with the boiled small fish balls. Serve with Shrimp Sauce. Smørgåsbord Pickled HerringServes 10
Wash the herrings well; clean, scrape, and cut off the heads, tails and fins. Rinse several times in cold water
until water is clear. Cut the fish into 1-inch pieces. Place in layers in a crock with the onions, horseradish, carrot, spices
and bay leaves between the layers. Heat the vinegar, sugar and water just to the boiling point. Let cool. Pour over the herring. Press down firmly
with a plate, putting a weight on top, and let stand in refrigerator about 6 days. Spiced Gooseberries - Syltede Krydrede Stikkelsbær
Wash and stem fruit. Place in kettle, add remaining ingredients and cook slowly until syrup is thickened. Stir frequently to prevent
burning. Seal immediately in sterilized jars. Spiced Meat Roll - Rullepølse
Remove sinew from meat and cut it so it forms a square or rectangle. Flatten out and sprinkle with seasonings.
Lay pork slices on flank. Roll meat tightly so when it is cut it will slice across the grain of meat. Sew ends and sides.
Put in cold brine for 10 days. After 10 days, remove meat from brine, winds securely with cord and put into boiling water. Cook slowly for
2 hours or until tender. Remove from water and press between two flat surfaces until cold. Serve thin slices on bread. Spiced Peaches - Syltede Fersken
Select firm, ripe peaches. Remove skins by scalding. Insert 3 whole cloves in each peach. Put vinegar in a kettle, add the sugar and 2 sticks of cinnamon. Bring to the boiling point and let boil 5 minutes.
Drop peaches into the boiling syrup, a few at a time. Let boil 5 minutes or until the peaches are tender and transparent.
Discard cinnamon sticks. Pack the peaches in sterilized jars, placing a small piece of a new cinnamon stick in each jar. Pour the hot
syrup over them until jars overflow. Seal tightly. Spiced Pears - Syltede Pærer
Select firm but ripe fruit. Wash and remove blossom ends only. Cover fruit with water and boil 10 minutes. Drain.
Prick skins gently with a fork. Put the spices loosely in a small bag (clean with cloth or double thickness cheesecloth) and tie closed. While pears are draining, put the water, vinegar, sugar and spice bag in a kettle. Bring syrup to a boil and
keep it boiling for 5 minutes. Remove from heat, place pears in syrup, cover and set aside to cool over night. In the morning remove the spice bag and the pears and bring the syrup to a boil. Stir frequently to prevent
scorching. Pack pears in sterilized jars, pour the hot syrup over them, filling to overflowing. Seal at once with sterilized
rubbers and lids. Stuffed CeleryServes 24
Separate hearts into individual stalks. Mash cheese, mix smoothly together, adding a little sour cream or french
dressing. Fill stalks, gargish wht thin strip pepper or pimiento, or sprinkle with paprika. Stuffed EggsServes 6
Remove yolks from lengthwise-halved eggs and combine with remaining ingredients. NOTES : Variations: Fill whites with caviar; mix mashed yolks with salt, pepper, sour cream or mayonnaise, and,
using a small pastry tube, pipe a garnish of egg yolks around the caviar. Top each with a small bit of green pepper, lemon
peel, olive, pimiento or onion. Mash yolks with 2 tablespoons finely minced smoked or pickled herring; add a few drops lemon juice and olive
oil, or french dressing; add just enough mayonniase for smoothness; fill white and garnish with a small bit of dill. Crush 1 tablespoon capers and 1 or 2 anchovy fillets; add to mashed yolks and some mayo for smoothness. Garnish
with culed anchovy fillet. Fill whites with miced cooked lobster marinated in french dressing. Garnish with yolks and mayo. Add drop of
mayo to top of lobster. Mix yolks with equal part pâté de poie gras; add Etc., etc. Tartlets
Blend flour, butter and salt until mixture resembles coarse crumbs. Next, combine agg, lemon juice
and 1 tablespoon ice water and stir into flour only until moistened. Gather dough into a ball. Wrap and refrigerate for 30
minutes. Divide dough into fourths. On lightly foured board roll each out 1/8" thick. Arrange 6 sandbakelser or tartlet tins
close together near board. Wrap rolled-out dough around rolling pin. Without stretching dough, lift and gently unroll over
tins. Gently lift and drape dough so it falls into tins. Roll rolling pin firmly over tins, cutting dough. Remove excess dough.
Refrigerate 30 minutes. Prepare filling(s) and set aside. Preheat oven to 400ºF. Bake chilled pastry shells 8 to 10 minutes
until golden. Cool 10 minutes in tins; remove from tins. Spoon fillings into shells. Traditional Relish - Remoulade
Mix all ingredients. Store, covered, in refrigerator. NOTES : This seemingly simple relish is used on many foods in Veal in Aspic - Kalv I Aspic
Wash and wipe the veal shank and shoulder. Put in a large kettle of boiling water to cover. Boil 20 minutes.
Skim now and then. Cover and reduce the heat and let simmer slowly 2 hours, or until meat is tender. Remove the meat from bones and set meat aside. Discard bones. Strain the broth through a cheesecloth bag and
return to the kettle. Bring to a boil and let boil uncovered until it is reduced to a quart. Remove from heat and set aside. Put meat through a medium blade of your food chopper and add it to the broth. Add the ginger, pepper, salt and
bay leaf and boil for a minute or two. Let cool slightly. Turn it into a loaf pan 10×6×4 inches. Chill in refrigerator until firm. Unmold on a platter garnished with pickled beets and preserved lingonberries or other colorful garnishes of
your choice. Wine Pickled Pears - Krydret Pærer I Vin
Combine honey, vinegar, cloves and cinnamon. Simmer 5 minutes. Add wine and whole, peeled pears and simmer 15 minutes, or until tender. Place in sterilized jars and fill with the syrup. Seal at once. |
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