August 21, 2014

Liqueur with cherry and liquorice root a la Isabellas Countryliv


When I noticed this recipe in the magazine Isabellas CountryLiv issue 3/2014 on liqueur made on aquavita, fresh cherries and liquorice roots I knew at once, that I need to test it out in my little kitchen.

I decided to make two changes to the recipe. I replaced the plain sugar with brown sugar instead off, that I like the caramel/liquorice flavour from this type of sugar. And instead of making the liqueur in two portions I decided to pour all the ingredients into one big storage glass.

I am really looking forward to taste this liqueur.

Liqueur with cherry and liquorice root a la Isabellas Countryliv:

  • 20 fresh cherries
  • 4 whole liquorice roots
  • 1 tablespoon of brown sugar
  • 70 cl clear Brøndum (clear Danish aquavita without taste)
  1. Start by pouring boiling water into the storage glass, let the glass stand for 5 minutes, before emptying it.
  2. Cut four small cutting into each cherries. Do not remove the stone from the cherry.
  3. Bank the liquorice roots with a rolling pin to open up these roots.
  4. Place cherries, liquorice roots and brown sugar into the storage glass. Pour the aquavita into the glass as well.
  5. Shake the glass, before it is stored cold and dark for minimum 3-4 weeks, before you can enjoy the taste of it.

August 19, 2014

Dinner "sale" at Vedelsborg, Vejle

Starter
I was one of the lucky 100 people, who managed to get hold of the August dinner "sale" deals arranged by restaurant Vedelsborg located in Vejle in form of 3 course dinner for 2 persons for 400 DKK excl. drinks. I have really been looking for eat here since I enjoyed take-away Vedelsborg menu for my birthday. All my expectations were fulfilled in form of great tasting food and excellent service.

As starter we choose pea soup with pieces of Norway lobster souffle, sugar snaps, pea leafs and sour cream. Excellent taste and fantastic texture differences between the rough blended soup, soft pea leafs and cracking sugar snaps.


For the main course we selected fillet & rilette of beef, served with new potatoes, puree of root parsley, a warm salad of this beech mushrooms, spinach, summer cabbage and red currant and finally a ox glace. Uuummhhh, the rilette had the most rich fantastic taste. And the use of red currant in the warm salad gave a refreshing flavour note and texture to this salad.



After these two course we were feeling quiet filled, but we still had one more dish to enjoy in form of dessert. The dessert was an excellent combination of fresh tasting raspberry sorbet and the sweet part in form of airy dark chocolate cake, white chocolate cream served together with various fresh Summer berries. 

This three course dinner incl. one glass of white wine costed 275 DKK. And I will give this dinner six stars for it´s great taste and all the attention to the details to both flavour and texture combination combined with excellent service. This is a place, which I only can recommend for you to try out on your own.

August 17, 2014

Classic plum jam


Besides from making the annual Lønnestræde Plum in spiced red wine I also made some classic plum jam without any addition of spices, as I wanted to have the pure taste of plum.

Classic plum jam:
  • 700 g plum - without stone cut into smaller pieces
  • 4 tablespoon of water
  • 12 g pectin / gelling powder   
  • 350 g sugar
  • 1 teaspoon of white wine or apple vinegar - optional
  1. Heat up the plum pieces together with water and vinegar in a cooking pot together over low heat. Stir on a regular basis.
  2. Heat the fruit up to 80'C. Mix the pectin/gelling powder together with 50 g sugar. Add this dry-mix slowly to the plum, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the plum cook slowly for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Taste the jam. If you find it too be to sweet/matured in taste, you can add some more vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something. 
  7. Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase shelf-life of your jam. Another thing you can do is to store the jam cold afterwards.
  8. Fill the glass with jam and when close the glass.
  9. Store the jam cold.

August 16, 2014

Lønnestræde´s Plum in spiced red wine - 2014


With the arrival of a new plum season here in Denmark, it is time for me again to make this years version on plum in spiced red wine.

I continue to make modification on this recipe of mine on Lønnestrædes Plum in spiced red wine 2013, this year I have decided to twist the flavour in the direction of liquorice. I am really looking to taste these plums sometime during Autumn/Winter in the company of some good friends.

Lønnestæde's Plum in spiced red wine - 2014:
  • 1000 plums - without stone
  • 500 g red wine
  • 350 g brown sugar
  • 2 bay leafs
  • 10 cardamon
  • 6 allspice corns
  • 10 red pepper corn
  • 10 white pepper corn
  • 5 black pepper corn
  • 10 fennel seeds
  • 1 liquorice root - cut into smaller pieces
  • 1 empty vanilla pod - cut into smaller pieces
  • potassium sorbat - optional
  1. Add boiling water to the storage glass.
  2. Wash the plums and remove the stone. Cut the plum into 2 pieces.
  3. Cook up the red wine with sugar and all the different spices.
  4. Add the plums into the red wine, and let the plums cook for 5 minutes.
  5. Empty the glass for the hot water.
  6. Add the plums into the storage glass.
  7. Reduce the red wine syrup into half the amount.
  8. Fill the red wine syrup into the storage glass with the plums.
  9. Let the plums mature for minimum 2 weeks, before using them for dessert.
  10. Serve the plums together with whipped cream or ice cream.

August 15, 2014

One of the five best home-made Danish jams 2014



Yes !!! My apricot jam with lavender / abrikos marmelade med lavendel has been awarded as one of the five best home-made Danish jams of 2014 in a competition (Isabellas - laver du Danmarks lækreste syltetøj) runed by the magazine Isabellas and Dansukker.

Perhaps I should sell my remaining glasses of this apricot jam a fortune ? I am looking forward to have your bid for one of the five glasses left in my kitchen :-)


Today I have therefore received a goodie-bag from Dansukker full of various sugar products for further creations in my little kitchen.


August 14, 2014

Smørrebrød at Remouladen



After a rowing tour with some rowing friends coming from outside Vejle, we decided to have lunch at Remouladen, as it is situated more or less next door to the rowing club in Vejle. So it was an easy place to eat in this specific situation.

I decided to have two classic pieces of open Danish sandwiches: the first being egg with scrimps served on rye bread and the second being fried filet of plaice with remoulades as well served on rye bread.

Both pieces of open sandwiches are my two favourite pieces among the many type of open Danish sandwiches.

The prices for these two sandwiches was 134 DKK without any anything to drink. I think this is the price level eating lunch. The service was better this time compared to last time having dinner. However, it is not a place standing out as extra-ordinary.


August 12, 2014

Arrival of plum season


The plum season has arrived here in Denmark, meaning that you easily can get hold of plums from friends and work colleagues for free, as people with one or more plums trees during the peak period as becoming desperate to ride of their surplus of plums. And the plum season of 2014 is very rich due to warm Spring and Summer here in Denmark.

If you have no idea to use your surplus of plums I would like to share these suggestions with you:

The first option is off cause to make jam, this jam has an interesting spice twist to it in form of cinnamon and and star anise.


You could also turn your over-load of plum into plum-compote, which you can enjoy together with cheese, sausages and meat dishes. Last year I made two different compotes, the first being a more traditional plum-compote
    and the second being a plum and tomatoes


    Moving away from the savoury options to the sweet options in form of either plums in spiced red wine, which you can enjoy later on in Autumn as dessert







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