Tag Archives: holiday

Orange Almond Semifreddo with Port Wine Poached Figs

Posted on October 16, 2012 | 9 Comments

~ Orange Almond Semifreddo, Port Wine Poached Figs, Almond Praline ~

This dessert has the whiff of Christmas. The good news is that you don’t need to wait until December to taste it. It’s really a 2-part dessert, with each component stand-alone good. Fresh figs are poached in a heady reduction of Port wine, balsamic vinegar, citrus and spice yielding intense results reminiscent of Christmas puddings and mulled wine. You could stop there and serve the figs in their stew as a simple dessert soup, but why hold back? That was my thought, when I ladled the figs and their sauce over a wedge of melt-in-your-mouth semifreddo. Semifreddo is a fancy way to describe this frozen Italian concoction of whipped cream and meringue, which, in this case, is flecked with toasted almonds and orange zest. Each bite is ethereal, light and airy, disappearing on the tongue in a teasing poof. For a little structure and lasting crunch, I topped the dessert with a shard of caramelized almond praline. Like I said – why hold back?

Orange Almond Semifreddo with Port Wine Poached Figs 
Serves 8

Semifreddo:
3/4 cup whole almonds
1/2 cup granulated sugar, divided
1 teaspoon finely grated orange zest
Pinch of salt
3 large egg whites, room temperature
1 cup heavy cream, chilled
1 teaspoon Amaretto or almond liqueuer
1/4 teaspoon vanilla extract

Figs:
1 cup Port wine (or heavy bodied red wine)
1/4 cup balsamic vinegar
Zest and juice of 1 orange
2 tablespoons brown sugar
1 cinnamon stick
3 whole cloves
1/2 teaspoon black peppercorns
12 ripe medium-large figs, halved

Praline:
3/4 cup granulated sugar
1/2 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt

Prepare the semifreddo:
Line a 9-inch-by-5-inch loaf pan with plastic, leaving a 3-inch overhang. Place almonds and ¼ cup sugar in the bowl of a food processor. Pulse until finely ground. Add orange zest and salt; pulse to blend. Beat the egg whites in the bowl of an electric mixer until they begin to hold soft peaks. Add sugar, 1 tablespoon at a time, and beat until egg whites are glossy and hold stiff peaks. Transfer to a large bowl. Beat cream, Amaretto and vanilla extract in a clean mixing bowl until soft peaks form. Gently fold the egg whites into the cream until no traces are visible. Gently fold the almonds into the egg whites until evenly distributed. Spoon into prepared baking dish and smooth top. Cover with plastic. Freeze at least 8 hours or overnight.

Prepare the figs:
Bring all of the ingredients except the figs to a boil in a heavy medium saucepan over medium-high heat. Reduce heat to medium and boil until liquid is reduced by half. Strain the liquid and return to the saucepan. Add the figs and toss to coat and submerge. Simmer over medium-low heat for 10 minutes. Remove and cool completely in the liquid. (Figs may be prepared up to 1 day in advance. Refrigerate until use. Allow to come to room temperature before serving).

Prepare the praline:
Heat the sugar in a heavy small saucepen over medium heat until sugar melts, stirring occasionally with a wooden spoon. Continue to cook, stirring constantly, until sugar turns amber in color. Add the almonds and sea salt and stir quickly to coat. Pour onto a baking sheet lined with parchment and spread into a thin layer.. Do not touch with your fingers. Cool completely. Break into small pieces.

When ready to serve, remove the semifreddo from the loaf pan. Working quickly, cut in 3/4-inch slices and arrange on serving plates. Spoon figs and juice over the semifreddo and garnish with praline shards. Serve immediately.

If you like this, you might enjoy these recipes:
Cranberry Orange Trifle with Candied Walnuts from TasteFood
Pistachio Pound Cake from Oui Chef
Holiday Pumpkin Roulade from TasteFood
Fig Crostata from The Wimpy Vegetarian

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Posted in Christmas, Desserts, Fruit, gluten-free, Winter

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Ring in the New Year with these Party Appetizer and Menu Ideas

Posted on December 27, 2011 | 12 Comments

The New Year is approaching, and the holiday festivities continue. During this busy time it’s fun and easy to get caught up in socializing, so it’s important to have a few tricks up our sleeve for entertaining, drop-in visitors or an impromptu get-together. Let this blog do some of the work for you. Here are a few menu ideas for holiday bites and appetizers to have on hand or to serve for a party. Meanwhile, savor the moment and enjoy some family time, take a walk in the forest or open that new book  you got from Santa.  Best wishes for a healthy and happy New Year!

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Posted in Appetizers, holiday, Parties, recipe

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Ginger Spiced Molasses Cookies

Posted on December 19, 2011 | 18 Comments

~ Ginger Spiced Molasses Cookies ~

We’ve waited until very late (for us) to get our Christmas tree this year. Normally it’s up in early December, and by time the 25th arrives, we light the candles in a last hurrah, before dismantling it the next day. This year is a little different. We harvested our tree only this past weekend, on Saturday evening in the dark. As we picked it out, it felt like we were back in Denmark, searching for a tree in the darkness of the nordic winter. We spent Sunday decorating and will continue to do so over the next few days – after all, everyone has to have their way with the decorations. Then on the 24th, we will light the tree in its full glory as we celebrate julaften or Christmas eve, when we eat our big holiday dinner. In true Scandinavian fashion we use live candles, and it’s truly the most beautiful sight to behold.

Since the tree is so fresh, it will remain standing for a good week after Christmas, which is perfect, since we are home for the holidays this year and look forward to friends stopping in for wine and gløgg.  In anticipation, I’ve made an extra large batch of these Ginger Molasses Spiced Cookies to have on hand for any last minute tree tweaking and unexpected guests who might surprise us. The spice of these cookies goes very well with a glass of warm spiced gløgg.

Ginger Spiced Molasses Cookies

I was honored that Food52 selected these cookies last week as their contribution to a virtual cookie swap, hosted by Food Network and Yahoo! Shine. And Alicia, the talent behind the delicious blog Weekly Greens, has featured this recipe in her Whole Foods Market Cooking Column. Christmas has indeed come early this year!

Makes about 42 (1 1/2 inch) cookies.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling

Combine flour, baking soda, ground ginger, allspice, cloves, salt in a bowl and mix well. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes. Mix in egg and molasses and combine well.  Add dry ingredients and thoroughly combine. Stir in candied ginger. Refrigerate batter 1 hour.
Preheat oven to 375 F.  Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls.  Roll in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12-15 minutes. Remove and cool.

If you like this, you might enjoy these recipes:
Russian Teacake Cookies from TasteFood
Salted Pistachio Brittle from the Kitchn
Lebkuchen from Brown Eyed Baker
Spiced Linzer Cookies from My Baking Addiction

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Posted in Baking, Christmas, Cookies, Denmark, Desserts, entertaining

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Gløgg, Glüwein, Mulled Wine

Posted on December 15, 2011 | 16 Comments

Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if this isn’t enough to get you fired up for the holiday season, then I’m not sure what will.

Gløgg

There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive dry red wine.  When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.

Serves 8-10 friends.

For the garnish:
1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
zest of 2 oranges, cut in strips
10 cloves
2 cinnamon sticks
2 bottles dry red wine

Fresh orange slices

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices.

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Posted in Beverages, Christmas, entertaining, holiday

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Cranberry Orange Trifle with Candied Walnuts

Posted on November 21, 2011 | 21 Comments

Buttermilk Pound Cake, Cranberries, Candied Walnuts, Orange Mascarpone Cream

Here is a holiday trifle that I couldn’t wait for Christmas to make. The good news is that it’s perfect for Thanksgiving, too. This sumptuous dessert is sweet, tart, crunchy and creamy at once. Buttermilk poundcake is blanketed with layers of cranberry compote, orange infused mascarpone whipped cream and candied walnuts. (Do you see why I couldn’t wait?) Each bite is light and airy with the pop of sweet-tart cranberries and the crunch of cinnamon dusted nuts, so be sure to get a little bit of everything in each spoonful. And, even better, the trifle can rest in the refrigerator overnight, so it’s a perfect do-ahead holiday dessert.

Cranberry Orange Trifle with Candied Walnuts

While there are several components to this trifle, each one may be prepared in advance, and each one is stand alone good, so feel free to use them on their own. Serve in a trifle bowl or individual goblets. Makes 8-10 servings.

For the buttermilk pound cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Preheat oven to 325 F. (170 C.) Butter a 9-by-5 inch loaf pan. Line bottom with parchment; butter parchment. Whisk flour, baking soda and salt together in a bowl; set aside.
Beat sugar and butter in bowl of electric mixer until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add half of the flour, then the buttermilk, then the remaining flour, mixing well to combine after each addition. Pour into loaf pan. Bake in oven until wooden skewer inserted in center comes clean, about 55 minutes. Transfer to rack and cool 10 minutes. Invert cake onto rack and cool completely. Pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

For the cranberry compote:
12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until cranberries pop and release juices. Remove from heat and cool completely. Refrigerate, covered, for up to 4 days.

For the candied walnuts:
1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 F. Arrange walnuts on a baking tray. Bake in oven 10 minutes. Remove from oven. Heat sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until sugar is liquid and amber colored. Add walnuts and stir to coat. Add salt and cinnamon. Remove from heat and pour walnuts onto a baking tray lined with parchment or silpac sheet. Allow to cool completely. Break into pieces. Store at room temperature in an air-tight container for up to 1 week.

For the orange mascarpone cream:
2 cups heavy cream, chilled
8 ounces mascarpone cheese, chilled
2 tablespoons granulated sugar
1 tablespoon finely grated orange zest
1 tablespoon Gran Marnier or Cointreau
1 teaspoon vanilla extract

Combine cream and mascarpone in bowl of electric mixer. Beat until traces of whisk are visible. Add remaining ingredients and continue to beat until peaks form. Refrigerate until use. (May be made 4 hours in advance.)

Assemble the trifle:
Reserve a few whole cranberries from the compote for garnish. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual glasses. Cut the pound cake in 3/4 inch cubes. Arrange a layer of pound cake over the compote. Top with a layer of cream. Sprinkle with a few of the nuts. Repeat layering process, finishing with a layer of cream and nuts. Garnish with reserved cranberries and finely grated orange zest. Serve immediately or refrigerate, covered up to 24 hours before serving.

Optional: Brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

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Posted in Baking, cake, Desserts, holiday, Thanksgiving

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Holiday Pumpkin Pecan Roulade

Posted on November 17, 2011 | 10 Comments

Pumpkin Pecan Roulade with Orange Mascarpone Cream
(dusted off and polished up from the TasteFood archives,
because it’s that time of year again) 

The holidays are upon us, and it’s time to get dressed up. The silver needs polishing, the shoes need shining and the kids need scrubbing. Even our food gets dressed up, with stuffings and dressings, garnishes and twists. Nothing escapes scrutiny, including dessert where dustings and dollops are par for the course. And, in the spirit of fancifying, what is known as the ordinary cake roll becomes an elegant roulade at the Thanksgiving table.

What is the difference between a cake roll and roulade? you may ask. Well, nothing. Both terms describe a light cake which is rolled in a spiral with a creamy filling. Yet the blandly descriptive cake roll is what I might consider an afternoon dalliance. For my Thanksgiving dinner, I am inviting the roulade, a French term which elegantly and aptly sums up the nature of the dessert as the word itself rolls off the tongue. I want that dessert at our dressed up holiday table.

Language aside, there are other reasons to include a roulade on your menu. It’s elegant yet uncomplicated, remarkably easy to prepare with stunning results. It’s a no-fail recipe, which is a welcome relief during the holidays and frees up more time to dress ourselves up for the guests.

Pumpkin Pecan Roulade with Orange Mascarpone Cream
Inspired by a recipe from Ina Garten. Serves 8-10.

For the cake:
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin or butternut squash puree
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/4 cup confectioners’ sugar, plus extra for dusting

For the filling:
8 ounces mascarpone cheese
3/4 cup sifted confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 teaspoon finely grated orange zest

Prepare cake:
Preheat oven to 375 F. (190 C.) Butter a 12 by 9 by 1 inch sheet pan. Line with parchment paper. Butter paper and dust with flour.
Sift flour, cinnamon, baking soda, salt and nutmeg together in a medium bowl and set aside. Whisk eggs and sugar in a bowl of an electric mixer until light and thick, 2 minutes. Add pumpkin and vanilla; mix until smooth. Stir in dry ingredients until combined without over-mixing. Pour into prepared pan and spread evenly with a spatula. Sprinkle pecans over batter. Bake in oven until toothpick inserted in the center comes out clean, 12-14 minutes. Remove and cool on wire rack 5 minutes. While the cake is cooling, lay a clean kitchen towel on the work surface. Sprinkle with 1/4 cup sifted confectioners sugar. Invert cake onto the sugared towel. Carefully peel away the parchment paper and discard. Starting at the long end, carefully roll up the cake, jelly-roll style, in the towel. Cool completely on the wire rack.

Prepare filling:
While the cake is cooling, combine mascarpone, confectioners’ sugar, cream and vanilla in bowl of electric mixer. Beat until light and fluffy. Stir in orange zest.

Assemble roulade:
Gently unroll cake on work surface. Spread filling evenly over cake with a spatula. Carefully roll the cake back up in the same direction, using the towel. Arrange seam-side down on a platter. Dust with confectioners’ sugar. Cut in 3/4 inch slices to serve.

If you like this you might enjoy these other TasteFood recipes:
Apple Cranberry Crisp
Pear and Cardamom Tarte Tatin
Ginger Pear Streusel Cake

or these pumpkin dessert recipes from the food blogs:
Pumpkin Ginger Cupcakes from My Baking Addiction
Pumpkin Fudge from Brown Eyed Baker
Pumpkin Chiffon Pie from the Kitchn
Pumpkin Quinoa Cookies from Gluten-Free Goddess

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Posted in cake, Desserts, holiday, Thanksgiving, Winter

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Porcini and Rosemary Crusted Beef Tenderloin with Porcini Port Sauce

Posted on October 22, 2011 | 16 Comments

~
This recipe is worth celebrating. Porcini and Rosemary Crusted Beef Tenderloin has been selected as a finalist in this week’s Food52 contest, and it’s not just because it’s competing for Your Best Holiday Roast at one of my favorite food sites helmed by Amanda Hesser and Merrill Stubbs that it’s worthy of a party. Dried porcini mushrooms are blitzed with fresh rosemary sprigs and black peppercorns, creating an umami-rich rub for beef that forms a crust and melts into the meat as it roasts. It’s stand alone delicious, yet when napped with a luxurious port wine reduction infused with more porcini and rosemary, this dish becomes an elegant dinner worthy of any holiday celebration. So go on, name a holiday – or just call it the weekend. This is a treat that your family and friends will be sure to enjoy. And that’s worth celebrating, too.

Porcini and Rosemary Crusted Beef Tenderloin with Porcini Port Sauce

Salting the  meat in advance ensures juicy results and a crispy crust. A combination of port and red wine is used in this recipe. Red wine may be substituted with additional port. Serves 6-8.

For the beef tenderloin:
1 center cut beef tenderloin, 3 pounds
Salt
1 ounce dried porcini mushrooms
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon black peppercorns
Olive oil

For the Porcini Port Wine Sauce:
1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water
3 tablespoons unsalted butter, room temperature
1 medium shallot, finely chopped
1 cup port wine
1 cup heavy-bodied red wine
2 rosemary sprigs
1/2 teaspoon salt, or to taste

Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
Preheat oven to 400 F. Combine mushrooms, rosemary and peppercorns in spice grinder. Grind to a coarse powder. Rub beef with olive oil. Coat all over with rosemary porcini rub.
Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add beef and brown on all sides, about 8 minutes. Transfer to a roasting pan. Set skillet aside without rinsing for the sauce. Roast beef in oven until thermometer inserted in thickest part reads 125 F., about 30 minutes for medium-rare. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes.

While the beef is roasting, prepare the sauce. Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini. Add 1 tablespoon butter, shallots and porcini to the reserved skillet. Sauté over medium heat until shallots are translucent, about 2 minutes. Add port, scraping up any brown bits in the pan. Add red wine, mushroom stock and rosemary. Bring to a boil and cook uncovered until sauce is reduced by about half to approximately 1 1/2 cups. Add salt and taste for seasoning. Strain through a fine-meshed seive into a small saucepan, pressing firmly on solids. Discard solids. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.

To serve, carve meat in 1/4 inch thick slices. Serve on warm plates with Porcini Port Sauce.

If you like this you might enjoy these recipes:
Herbed Beef Skewers with Horseradish Cream from Oui Chef
Beer-Braised Chipotle Short Ribs from TasteFood
Bacon Wrapped Beef Tenderloin Medallions from Food For My Family

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Posted in entertaining, gluten-free, Main Course, Meat, Parties, Winter

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Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise

Posted on December 19, 2010 | 4 Comments

Chocolate Terrine with Orange Crème Anglaise is most worthy of the holiday table. Not only is it appropriately elegant and sinfully rich, it may be prepared up to 3 days in advance, allowing you to get on with your Christmas shopping and preparations for house guests.

Also known as a Marquis au Chocolat, this popular French dessert is like eating a truffle in the form of a brick. I first made this recipe as a finale to a cheese fondue party, when I wanted a simple yet rich chocolate dessert with a French twist. I scoured my cookbooks and found inspiration in a recipe for Marquis au Chocolat by Thomas Keller in the Bouchon Cookbook. I  paired the chocolate with orange which proved to be a match made in heaven. Slivers of dark chocolate nestled in a pool of cool orange-infused crème anglaise, studded with Gran Marnier macerated fruit. Not only did the orange add a bejeweled touch, its citrus notes brightened the chocolate, elevating this classic to celebratory status, befitting the holiday table.

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges
Adapted from Thomas Keller’s Bouchon Cookbook

Serves 10-12

For the Chocolate Terrine:
Canola oil
12 ounces (350 grams) 70% dark chocolate
1 cup (225 grams) unsalted butter
4 large eggs, separated
4 large egg yolks
1 cup sifted confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/2 cup (125 ml.) heavy cream
2 teaspoons granulated sugar

Lightly oil a 6 cup terrine mold or loaf pan.  Line mold with plastic wrap.
Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally.  Remove from heat and cool slightly.
Add 8 egg yolks to cooled chocolate mixture, stirring to combine.  Sift together confectioners’ sugar and cocoa.  Stir into the chocolate mixture.
Beat cream in bowl of electric mixer until soft peaks form.  Transfer to another bowl and refrigerate until use.  Beat egg whites with sugar in clean bowl of electric mixer until soft peaks form.
Fold egg whites into chocolate mixture, then fold in whipped cream.
Pour into terrine mold and cover with plastic wrap.  Refrigerate 12 hours.  (Terrine may be prepared up to 3 days in advance.)

For the Orange Crème Anglaise:
Makes about 2 cups

1 cup (250 ml.) heavy cream
1 cup (250 ml.) whole milk
1/3 cup granulated sugar
1/2 vanilla bean, split, seeds scraped
2 teaspoons grated untreated orange zest
5 large egg yolks

Combine the cream, milk and 4 tablespoons sugar in a medium saucepan.  Add the vanilla bean with seeds and orange zest.  Heat to a simmer, stirring.  Remove pan from heat, cover and let sit 30 minutes to let flavors infuse.
Whisk egg yolks with the remaining 2 tablespoons sugar in a medium bowl until mixture thickens and lightens in color.  Whisking constantly, pour 1/3 cream mixture into egg mixture.  Return egg mixture to the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon, about 10 minutes.  (To check if done, run a finger down the back of the wooden spoon.  The line should remain clearly intact without the custard running.)
Strain custard through a fine meshed sieve into a metal bowl set in a larger bowl of ice water.  Cool custard, stirring occasionally.  When completely cool, pour into a container.  Place plastic wrap over surface of custard.  Cover container and refrigerate.  (May be prepared up to 3 days in advance.)

For the Gran Marnier Oranges:
2 navel oranges
2-3 tablespoons Gran Marnier or Cointreau
1 teaspoon sugar

Cut away peel and pith of oranges with a knife.
Slice oranges horizontally, about 1/4″ thick
Cut out orange segments.  Toss segments with Gran Marnier and sugar in a bowl.  Let sit at least 2 hours and up to 1 day. (Cover and refrigerate until use.)

To serve:
Remove terrine from mold.  Run a knife under hot water and wipe dry.  Slice terrine in 1/4 inch slices.  Arrange 1-2 slices on a plate.  Drizzle Orange Crème Anglaise around terrine.  Garnish with Gran Marnier Oranges.

If you like this, you might also enjoy these TasteFood recipes:
Pumpkin Pecan Roulade with Orange Mascarpone Cream
Caramelized Pineapple and Mango Napoleons
Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce

or these chocolate desserts from the food blogs:
Triple Chocolate Biscotti from Eating Out Loud
Hot Chocolate on a Stick from the Kitchn
Chocolate Babka from Smitten Kitchen

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Posted in chocolate, Christmas, cookbook, Desserts, entertaining, gluten-free, holiday

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Holiday Entertaining: Salmon Gravlax

Posted on December 7, 2010 | 16 Comments

You say Christmas, and I say Gravlax. The holiday season is not complete without executing a recipe for home-cured salmon gravlax. Don’t be daunted. This is an entertainer’s dream. The salmon is easily prepared in advance and stowed in the refrigerator to cure for 2 days. All you need to do is unwrap and remove the spice cure, slice and serve. The results are the essence of Nordic cuisine: minimal and elegant. Fennel, dill and pepper fleck the meltingly soft salmon which tastes of the sea. How can you argue with that?

Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole.  During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays it’s not necessary to bury salmon in sand, but, rather in salt and sugar and banish it to the refrigerator.  The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine.

Salmon Gravlax

Recipe adapted from the TasteFood archives, because it’s that time of year again.
Serves a party.

Salt and sugar are necessary ingredients for curing, however fresh or dried herbs, peppercorns, citrus or spirits are frequently added to the brine for additional flavor. This recipe adds dill, fennel, peppercorns and akavit for flavor and spice. Choose a fish which is very fresh with a firm consistency. I use an Atlantic fish, such as Loch Duart Salmon.

One side of salmon, about 3 pounds (1.5 kg) with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 teaspoon fennel seeds
10 ounces (350 g.) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs, chopped
1 cup fennel fronds, finely chopped
1/4 cup Akavit or vodka

Lightly toast peppercorns and fennel seeds in a dry skillet over medium high heat until aromatic, 1 minute. Transfer to a mortar and finely ground to a powder. Mix pepper, fennel, salt, and sugars together in a medium bowl.   Rub fish all over with salt.  Line a long baking pan or dish with plastic wrap.  Place half the dill sprigs and half the fennel fronds over the plastic wrap.  Arrange salmon, skin-side down on the herbs.  Sprinkle Akavit over salmon. Top with remaining dill and fennel. Cover with additional plastic wrap, sealing the fish.  Place a heavy pan or tray on fish.  Weigh down pan with cans or bottles.  Refrigerate for 2-3 days.

To serve, remove fish from refrigerator.  Remove plastic wrap.  Pour off collected juices and wipe off excess brine and dill.  Slice diagonally from one corner of the salmon towards the center of the fillet.

Fold a slice of gravlax on toasted brioche bread.  Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard on the fish.  Garnish with a dill sprig.

Honey Dill Mustard

1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk mustard and vinegar together in a small bowl.  Slowly whisk in oil to emulsify.  Stir in dill, pepper and salt.

If you like this, you might enjoy these recipes from TasteFood:
Smoked Salmon Tartare
Smoked Trout Mousse Canapes
Stuffed Figs with Goat Cheese and Prosciutto

and these festive dishes from the food blogs:
Smoked Herring and Ryebread Canapes from Nami Nami
Avocado and Radish Canapes with Smoked Salt from Chocolate and Zucchini
Pan-Fried Brie with Persimmon Cheese Canapes from Cookin’ Canuck

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Posted in Appetizers, Christmas, Denmark, entertaining, Fish and Shellfish, holiday, Parties

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Gløgg: Scandinavian Spiced Mulled Wine

Posted on November 26, 2010 | 7 Comments

Glogg tf

It’s nearly December which means one thing:  It’s time for Gløgg. Gløgg is the Scandinavian version of spiced mulled wine. From a corner of the world where winters are defined by brief grey days and long dark nights, fire and warmth are woven into the Nordic lifestyle and winter celebrations.  Candles provide cosiness and light, adorning windows, tables and the holiday tree. Pelts and fur soften cold surfaces and soothe the skin. Socializing and rituals enliven the home and brighten the spirit. And hearty meals with fortified drinks warm the belly and feed the soul.

From now until Christmas, gløgg is prolific in Scandinavia. Hot, spiced and boosted with wine and spirits, this liquid pick-me-up is an elixir worthy of the vikings. Served in cafes and restaurants, from city street carts and at social gatherings, it’s the season’s antidote to the cold and dark. Most home cooks will make their own brew, whether enabled by a mix or from scratch. This recipe is my version of gløgg from scratch, and I encourage you to try this method. It avoids the cloying sweetness often found with mixes and is easy to prepare. As it simmers, the aromas of wine and spice will fill your home hinting at Christmas to come. Never mind any inclement weather outdoors. Inside it will be warm and cosy – a perfect complement to the winter day.

Gløgg

Makes 8-10 servings

For the garnish:
1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg:
1 – 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
zest of 2 oranges, cut in strips
10 cloves
2 cinnamon sticks
2 bottles inexpensive dry red wine

Fresh orange slices

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins can be prepared up to one week in advance.  Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid.  Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes.
Add red wine and warm over low heat with the lid on the pot. Do not boil.
Add a spoonful each of raisins and almonds to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices.

These TasteFood recipes are a nice accompaniment to gløgg:
Ginger Pear Streusel Cake
Ginger Spiced Molasses Cookies
Mini-Dried Fruit and Nut Cakes

or try these warm drink recipes from the food blogs:
Hot Apple Ginger Toddy from the Kitchn
Warm Eggnog from No Recipes
Real Hot Chocolate from Healthy Green Kitchen


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Posted in Beverages, Denmark, Wine, Winter

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