Rhubarb juice

Rhubarb Juice

As summer is finally winding down I wanted to make just one more recipe with Rhubarbs. This is a wonderful Rhubarb juice which I have been enjoying with my bubble water (Perrier water) and I also mixed it with some champagne or you could use your favorite sparkling wine, all very delicious. This late in the season it gets more challenging finding good Rhubarbs so when you shop for it, make sure the stalks are bright in color and crisp (no bending stalks here).

Fun Rhubarb fact: did you know that back in the 1940s a New York court decided that Rhubarbs should be referred to as a fruit rather than a vegetable, due to fact that its usually paired with other fruits when cooking (guilty by association)

Rhubarb juice (makes 2 3/4 cups)

Ingredients:

5 rhubarb stalks (580 grams or 20.5 oz)

200 grams sugar (7 oz or 1 cup)

4.5 deciliter water (or 2 cups)

Directions:

Wash bottle or other glass container in hot soapy water, rinse well. Bring a kettle of water to a boil and poor into cleaned class container, allow to sit until rhubarb juice is ready.

Rinse and chop rhubarbs into 2 cm (3/4 inch) pieces. Place rhubarb into a cooking pot, add sugar and water. Bring up to a slow boil and simmer uncovered for 15 minutes. Strain through a fine mesh sieve into a bowl. Return juice back into cleaned cooking pot, bring back to a simmer and poor into sterilized glass container. Store in refrigerator for up to 1 month. Enjoy!

Source: inspired by Downton Abbey Cooks

About these ads

Via: Rhubarb juice

---

9 Rockin' Rhubarb Recipes - Fresh Juice A classic ingredient enjoying a rise in popularity again, rhubarb has a tart taste that's delicious in almost anything. Here are nine recipes ranging from classic ... Making Fresh Rhubarb Juice - Step by Step Instructions with Pictures Rhubarb juice is delicious when mixed with other fruit juices. Rhubarb Juice Recipe - delicious easy summer drink - sugar free ... http://www.thisblogisforwomen.com Rhubarb growing tips grow it all summer long!: http://www.youtube.com/watch?v=SeU-3n... Looking for ideas on what to make ... Rhubarb Juice - Recipes - Cooks.com 1. RHUBARB JUICE: Mix rhubarb and sugar and ... let stand for a little while. Drain ... 2. RHUBARB JUICE: Cut and wash fresh rhubarb . Cut in ... overnight. Drain off ... Rhubarb - Frank Farms Home Frozen Rhubarb. We now have Rhubarb available in 5 lb. bags. It is washed and cut into 1-inch long pieces then placed into a bag and frozen. One bag will make 4 ... Rhubarb Juice Serious Eats : Recipes [Photograph: Carolyn Cope] This is one of those deceptively simple recipes, passed down through friends of friends, that everyone adores. Once chilled, the juice is ... Diabetic Strawberry-rhubarb Jam Recipe - Group Recipes. We Food. A wonderful and "fake" way to make Strawberry-Rhubarb jam diet- and diabetic friendly! Vary amounts of Splenda to taste, I often use less. Rhubarb - Wikipedia, the free encyclopedia Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large ... Calories in Rhubarb Nutrition and Health Facts Curious about how many calories are in Rhubarb? Get nutrition information and sign up for a free online diet program at CalorieCount. Rhubarb Juice Wine - YouTube How to make wine from fresh rhubarb wine ... Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to add HousholdFarmer 's ...

Blackberry Bars

Blackberry Bars

Growing up back home in Denmark my father always had an elaborate garden with berry bushes, fruit trees, a vegetable garden and a green house. Needless to say he has always had a very green thumb. As for myself, I do well with herbs and I have tried my hand at growing tomatoes which turned out pretty good and this summer my blackberry bush actually gave me beautiful, juicy berries. The bush didnt quite give me enough berries for these delicious Blackberry bars but it did give me about half of the amount I needed. I have to say, that there is something very satisfying about being able to use produce that you have grown yourself.

Cut butter into dry ingredients, pulse until only small pieces of butter remain and mixture is crumbly.

As for these gorgeous little bars they are a wonderful summer treat. I think they taste best when chilled and then cut up and served. The cake itself is soft, yet firm, a little sweet with a great crumb on top and the berries give a nice tartness to the cake.

Baked crust, topped with berries and filling, topped with crumble mixture and baked until golden.

Blackberry Bars (makes 16 bars)

Ingredients for crust and topping:

1 1/2 cups all-purpose flour (190 grams or 6.7 ounces)

3/4 cup sugar (160 grams or 5.6 ounces)

pinch of salt

zest of 1/2 lemon

3/4 cup unsalted butter, cold (12 tablespoons or 170 grams or 6.0 ounces)

Ingredients for filling:

2 large eggs

1 cup sugar (205 grams or 7.2 ounces)

1/2 cup plain greek yogurt or sour cream (135 grams or 4.8 ounces)

6 tablespoons all-purpose flour (52 grams)

pinch of salt

juice of 1/2 lemon

1 teaspoon pure vanilla extract

16 ounces fresh blackberries (453 grams), if using frozen berries thaw and drain of excess juices

Directions:

Line a 9 x 9 inch (22 x 22 cm) pan with foil and spray lightly with baking spray. Preheat oven to 350 degrees F (176 degrees C).

In the bowl of a food processor or electrical mixer, combine flour, sugar, salt and lemon zest. Give a quick stir to combine. Cut cold butter into 1/2 inch slices (1.3 cm), add to dry ingredients and pulse/mix until only small pieces of butter remain and the mixture is crumbly. Reserve 3/4 cup of mixture for topping the bars. Add the remaining mixture to prepared pan and gently press to form and even layer of crust at the bottom of the pan. Bake 12-15 minutes or until light golden. Let crust cool for 15 minutes before proceeding.

In a medium bowl combine eggs, sugar, yogurt (or sour cream), flour, salt, lemon juice and vanilla extract. Beat until smooth. Gently fold in the blackberries. Pour filling over baked crust and spread evenly. Sprinkle evenly with remaining 3/4 cup topping mixture. Bake for approximately 45 minutes or until the filling is set and the top is starting to brown a little. Let cool completely on a wire rack at room temperature. Chill in refrigerator before cutting into bars. Enjoy!

Source: Annies Eats via The Pastry Queen

About these ads

Via: Blackberry Bars

---

Brandy's Baking: Blackberry Bars Blackberry Bars! Oh yes--buttery, crumbly and fruity. I love these things. Sometimes...I make a whole pan of them, lovingly wrap up each of the cut squares in plastic ... Blackberry Bars - Blackberry Bar Recipes - Southern Food and ... Blackberry bars, made with fresh blackberry recipes, butter, brown sugar, sour cream, and spices. Lattice Blackberry Bars Recipe Taste of Home Lattice Blackberry Bars Recipe. Prep: 45 min. + chilling Bake: 40 min. + cooling; Yield: 20 Servings; 45 40 85 Ingredients Blackberry Crumb Bars Recipe Cooking How To Martha Stewart ... Make Martha Stewart's Blackberry Crumb Bars recipe. How To and Step-by-Step Instructions from Martha Stewart. Blackberry Bars Serious Eats : Recipes [Photograph: Carrie Vasios] These thick, buttery bars are topped with chunky blackberry jam and toasted almonds. Note:I like to use slightly chunky jamand homemade ... Blackberry Bars - Recipes - Cooks.com 1. BLACKBERRY BARS: Combine flour and ... Spoon in blackberries and stir gently ... 2. BLACKBERRY UGLY BARS: Heat oven to ... the ingredients into eggs. Spread over ... Blackberry Bars Blackberry Bars Recipes Blackberry Bars Recipe Blackberry Bars recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to ... Blackberry Bars Recipe The Diary Of DavesWife This past week as I was doing a little grocery shopping, I came across the most BEAUTIFUL Blackberries at our local Sprouts Market. And at 88cents/6oz container, I ... Amazon.com: blackberry bars Jackery Bar 5600mAh (Orange) External Battery Pack Portable Power Bank Charger (Premium Samsung Battery Cell and Aluminum Enclosure Design) with 5V/2.1A Output and ... BlackBerry 10 Bars I know you don't like ads, me neither. But they are what keeps this site alive. So please make an exception in your Ad-Blocker for this domain.

Strawberry Rhubarb Champagne Jam And Thoughts On Safe Canning

Strawberry Rhubarb Champagne Jam

Let me tell you about this perfectly delicious Strawberry Rhubarb Champagne Jam. This jam has a really intense flavor, a fabulous bright red color and a slightly loose set (which I like). It reminds me of a perfectly clear and sunny September afternoon with no humidity, simply perfect! My husband, who never really cared for jam before, is going crazy over this jam and it has now become his favorite special treat.

Strawberry Rhubarb Champagne Jam

I have been interested in making my own jam for a long time but it always seemed really complicated. There is a lot to learn about canning, enough to write a book, which is not my intention in this post. So I am going to recommend that you invest in one or two books to help you understand the entire process and to be able to obtain a product that is safe to eat and has a long shelf life.

Making Jam

I dont have all the equipment that is suggested but after having made this jam a couple of times, I now know what equipment is essential to make the process easier for myself. Ideally you want a canning pot which comes with a rack that holds the jars, however, a large stock pot can do the same job but it must be large enough to cover jars with 1 inch of water and to prevent the jars from cracking you can place a small folded clean dish towel or a stainless steel trivet at the bottom of the pan. You also need a wooden spoon, a small stainless steel ladle, stainless steel tongs to lift hot jars in and out of the boiling water, rubber coated jar lifter to transfer filled jars upright back into boiling water and finally glass Mason jars, screw-top rings and lids. You can reuse Mason jars and screw-top rings but the lids must always be new to ensure a proper seal.

Jam Test

There are numerous rules when you are canning and many of these rules should not be altered. To prepare myself for this adventure I went out and purchased a couple of books to learn from. The first one is Southern Living Little Jars, Big Flavors and what I love about this book is the very clear layout of the entire canning process. It explains why all of these steps are so important to follow and it points out which ingredients and methods should not be changed. Of course the book also has a lot of small-batch recipes with gorgeous pictures to get you inspired.

The second book I purchased is called Get Started Preserving. This book does a great job explaining how the natural pectin and acid content in fruit help achieve a jelly or set. It has some great charts which show pectin and acid content of key fruit, vegetables and fruit freezing times and a chart which shows water bath heat processing times for key fruits. The book also has an easy to read section on how foods spoil and the science of preserving. The book is loaded with photographs and it covers a wide variety of preserving from simply freezing fruit and vegetables, to bottled fruit in alcohol, salt preserves, pickling, fruit cheese, jams and jelly, fruit curd, cured fish and cured meats. The downside to this book is that the entire canning process is not as clearly laid out, when compared to the first book I mentioned.

Now that I have managed to completely turn you off to preserving your fruit, let me say this. Yes, there are a lot of rules to follow in order to keep you and your family safe when eating your wonderful canned goods. But if you set out to learn about the process (which is what I recommend) before attempting the process, and you know the steps involved, it is really a fun afternoon activity and the result is so much better than the store-bought jams. Now go do some canning and try not to kill anyone in the process, just kidding.

Strawberry Rhubarb Champagne Jam (makes approx 3 small 8 oz jars, depending on how much tasting you do along the way)

Ingredients:

460 gram strawberries (16.2 oz or about 3 cups), washed, hulled and quartered

140 gram rhubarb (4.9 oz or about 1 cup), washed and sliced

390 gram sugar (13.8 oz or 2 cups)

1 1/4 cup champagne (or sparkling wine)

4 tablespoons lemon juice

1 tablespoon pectin

Directions:

Wash mason jars and lids in hot soapy water and rinse thoroughly.

Place a couple of small saucers in the freezer to do the jam test on later.

To sterilize jars you can use a canning pot which comes with a wire rack, or if you dont have a canning pot, you can use a large stock pot and place a trivet or a folded up clean towel in the bottom of the pot. Fill the pot with hot water and place clean jars upright into the water making sure they are covered by 1 inch (2.5 cm) of water. Bring water to a rolling boil over high heat. Boil for 10 minutes, then reduce heat and continue to simmer until you are ready to fill jars. Note: jars must be hot when the hot jam is filled into them. Place lids and rings into a heatproof dish making sure to spread them out so they dont clump together. Fill dish with hot water and let the lids sit in water until ready to use.

Combine strawberries, rhubarbs, lemon juice and champagne in a heavy-bottomed pan. Stir over low heat and let fruit simmer for 5 minutes. Mash fruit with a potato masher if desired. Stir pectin into sugar and add to the fruit all at one time. Stir until sugar has dissolved and simmer for another 15 minutes. Then bring the jam up to a rapid, rolling boil for 5 minutes. Start testing for set when the bubbles become larger and start to plop.

Take the pan off the heat while you test for set. To test for set, remove one of the saucers from the freezer and pour a tablespoon of jam onto the cold plate. Let it cool for a minute then run a finger through the jam. If the jam wrinkles and your finger leaves a trail, the jam is set. If jam is still runny, continue to boil and test again.

Once your jam is set, remove from heat and skim off any foam that settles on the surface. Remove hot sterilized jars from simmering water, one at the time, and fill with hot jam leaving 1/4 inch (6 mm) head room between jam surface and lid. Wipe the rims clean of any spilled jam using a paper towel dipped in hot water. Quickly place a lid, rubber side down on top of each jar. Place a ring onto each jar and screw on until just fingertip tight, do not over-tighten. Then heat process the jam by placing the sealed jars upright back into the simmering water and heat proof for another 10 minutes. Make sure jars stand upright the whole time and the lids are covered with 1 inch (2.5 cm) of water. Use tongs to remove processed jars, making sure to continue keeping them upright. Transfer them to a clean towel-lined surface where they can sit undisturbed 12 to 24 hours. Lids may make a popping sound as the jars cool, this is a sign of an airtight seal. Test the seals 24 hours after heat processing by pressing down on the center of each lid with your finger. If the lid does not move or pop, the jar is sealed. Label and store in a cool, dark place and refrigerate after opening.

Note: if you end up having some left-over jam, ladle it into a jar, place in refrigerator and use within a few days.

Source: adapted from Downton Abbey Cooks

About these ads

Via: Strawberry Rhubarb Champagne Jam And Thoughts On Safe Canning

---

Food & Drink - How To Information eHow Need help in the kitchen? eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Channel 4 Food - Food shows, recipes, tips and top chefs ... Welcome to 4Food from Channel 4. Get all the best recipes from Channel 4's chefs; including Jamie Oliver, Gordon Ramsay and Hugh Fearnley Whittingstall. Plus, loads ... Rhubarb - Wikipedia, the free encyclopedia Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large ... 100+ Homemade Jam, Jelly & Marmalade Recipes : TipNut.com [Updated for 2012] Here are over 100 hand-picked recipes featuring homemade jams, jellies & marmalades made from fruits, berries, herbs, flowers and produce harvested ... Pickles, Jam and Preserves A blog full of hints and tips for making jam and preserves, using traditional pickle and jam making recipes. Jam recipes at their very best. Peach Vanilla Bean Jam Annie's Eats Canning and preserving is something that has long baffled me. All the boiling water, sterilization, pH balance, differences in elevation and more confounded me and ... Welcome to VegWeb.com The World's Largest Collection of ... VegWeb is the world's largest vegetarian recipe community. Get ready for an incredible food experience! Food.com - Thousands Of Free Recipes From Home Chefs With Recipe ... Welcome to Food.com, the biggest recipe resource and food community on the web. Whether you?re interested in searching for and saving recipes or connecting with other ... Preserving rhubarb recipes include canning, pickling, drying ... There are a surprising number of ways to preserve rhubarb, including canning, pickling, making jam or jelly, drying, freezing, or fermenting into wine. How to Make a strawberry bellini Beverages Yummy! In this tutorial, learn how to make a strawberry bellini. Strawberry belinis are a nice twist on a classic glass of champagne. Bellinis are deliciously sweet ...

Granola And Raspberry Parfait

Raspberry and Granola Parfait

Recently I went on a short trip to Fort Myers, Florida and I stayed at the beautiful Sanibel Harbour Marriott Resort. The hotel was gorgeous, the weather was hot and most importantly, the pool was refreshing.

Ahh lounging at the pool.

The trip was all-inclusive and so of course the food was plenty. I have to say that their breakfast spread was amazing with anything from traditional American breakfast to a more European style breakfast with salmon and various lunch meats to plenty of fresh fruit. My favorite breakfast item was a Parfait which was layered with granola, yogurt and fresh berries. I had the Parfait on the morning of my departure, which was very early, and so I brought it with me to the airport. It made for a great on-the-go breakfast but it could also be a refreshing snack or even a light lunch or dessert. With yogurt, fresh fruit and granola made with honey, you just cant go wrong.

Granola made with oats, coconut, almonds and honey.

Ingredients for Granola:

2 cups old fashioned quaker oats

1/3 cup shredded unsweetened coconut

1/4 cup slivered almonds, chopped

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1/4 cup honey

Directions:

Preheat oven to 350 degrees F. Cover a 15 x 10 inch baking sheet with parchment paper, set aside.

Combine oats, coconut and almonds in a small bowl. Place honey, brown sugar and cinnamon into a cup and stir to combine. Pour honey mixture over the oats and stir until completely moistened.

Spread oats out onto baking sheet and bake for 15 minutes, stirring twice. Turn oven off and let the oats sit in the oven for another 10 minutes. Place baking sheet on a cooling rack and allow to cool completely. Store in an airtight container.

Ingredients for Parfait:

Vanilla flavored greek yogurt

fresh raspberries, or fruit of your choice

Granola (see recipe above)

To assemble Parfait:

In a tall glass, start with a layer of yogurt, then granola and then fresh berries. Repeat layers to fill glass. Serve immediately and enjoy!

Florida sunset.

Source: adapted from Better Homes and Gardens

About these ads

Via: Granola And Raspberry Parfait

---

Calories in McDonald's - Fruit 'n Yogurt Parfait (without granola ... Curious about how many calories are in Fruit 'n Yogurt Parfait (without granola)? Get nutrition information and sign up for a free online diet program at CalorieCount. Kelloggs NutriGrain Cereal Bars Take Care of You Kellogg's Nutri-Grain helps take care of you so you can take care of everything. Wholesome whole grain, fiber and real fruit wrapped in a soft, golden baked crust ... Fruit, Yogurt & Granola Parfaits Annie's Eats Okay people, Im super excited. Im doing a cookbook giveaway tomorrow and I am positively thrilled about it. You see, I get an obnoxious amount of inquiries ... Easy Granola Bars - Recipes - Cooks.com 1. GRANOLA BARS: A mixture of ... variety. Taste the granola and add more ... to make ... 2. HEALTHY GRANOLA BARS - EASY!: Pre-heat oven to ... flavor. Alternatively ... Homemade Granola Recipe : Ina Garten : Recipes : Food Network Get this all-star, easy-to-follow Food Network Homemade Granola recipe from Ina Garten. Leenee's Sweetest Delights Apparently, I have been into baking with oatmeal lately! This is the third recipe in a row that I have baked where oatmeal has been the main ingredient. Healthy Granola Bars No Sugar Recipes Yummly Find Quick & Easy healthy granola bars no sugar Recipes! Choose from over 390 healthy granola bars no sugar recipes from sites like Epicurious and Allrecipes. Yogurt Parfait with Fresh Raspberries and Dark Chocolate ... Watch Dr. Wendy Bazilian, author and registered dietitian, prepare a great tasting yet easy to make recipe. Wendy will highlight the nutrition benefits of ... Granola Bar Recipes SparkRecipes - Free Diet Plans at SparkPeople Top granola bar recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Mocha Granola Annie's Eats You know what sounds even better to me than regular granola mixed with yogurt for breakfast? Mocha granola mixed with yogurt for breakfast. In other words, granola ...

Rhubarb Muffins With Orange Zest

Rhubarb Muffins with Orange Zest

Its Rhubarb season! Well actually, the season is almost over and I have been wanting to bake something special with my wonderful tart Rhubarbs that I picked up at the store. This recipe has two of my favorite ingredients in it, marzipan and rhubarb, yum! It also has orange zest which can sometimes be a little potent. The recipe calls for 2 teaspoons of orange zest and I think maybe next time I make these scrumptious muffins I may scale it back to 1 1/2 teaspoon, allowing the Rhubarbs to shine a little more. If you are looking for some more Rhubarb recipes check out these posts: Rhubarb Granita, Rhubarb Koldskl and Rd Grd Med Flde. Enjoy your Rhubarbs!

Rhubarb Muffins With Orange Zest (makes 12-14 muffins)

Ingredients:

125 grams butter (4.5 oz), at room temperature

175 grams sugar (6.2 oz)

150 grams all-purpose flour (5.3 oz)

2 teaspoons orange zest, organic

1 1/2 teaspoon baking powder

2 eggs

100 grams shredded marzipan (3.5 oz)

200 grams rhubarb (7.0 oz)

2 tablespoons sugar

Directions:

Preheat oven to 100 degrees C (390 degrees F). Cut rhubarbs into 1 cm slices (0.4 inch). Place into small oven-proof dish and sprinkle with 2 tablespoons sugar. Bake for 15-20 minutes, set aside.

Preheat oven to 175 degrees C (345 degrees F). Place muffin liners into muffin tin, set aside.

Beat together butter and sugar until smooth. Combine flour, orange zest and baking powder. Add flour mixture to butter and mix until combined. Add eggs and mix until smooth. Fold in marzipan and baked rhubarbs. Scoop batter into muffin liners and bake for 25-30 minutes or until golden. Allow to cool completely before enjoying.

Rhubarb Muffins with Orange Zest

Source: hendesverden.dk

About these ads

Via: Rhubarb Muffins With Orange Zest

---

Rhubarb and Orange Muffins recipe All recipes Australia NZ If you don't like your breakfast super sweet, try these muffins which have a delicate flavour from orange zest and rhubarb. Rhubarb Orange Coconut Muffins Eyes Bigger Than My Stomach I knew I wanted to make rhubarb orange muffins but I couldnt find my recipe so I had to hit the web. ... 2 tsp orange zest and orange juice; Food Recipe Rhubarb Muffins - Recipes - New Zealand Woman's Weekly 1 tbsp freshly grated orange zest; 2 cups chopped rhubarb (1.5cm) 1. ... Fold in the rhubarb. 5. Spoon the batter into muffin cups, filling them two-thirds full. Rhubarb Muffins I Recipe - Allrecipes.com "These muffins are very moist and have a nice flavor from the orange juice and orange zest." WSHARRIS62 + Verna's Walk: Verna's Rhubarb Orange Muffins Rhubarb Muffins Ingredients: 2 & 1/2 cups whole Wheat Pastry Flour; ... 2 & 1/2 teaspoon orange zest; 3/4 cup fresh squeezed orange juice; 3/4 cup unsweetened applesauce; Strawberry Orange Rhubarb Muffins - Fresh Fruit Delivery Organic ... Strawberry Orange Rhubarb Muffins. INGREDIENTS 1 cup white flour ... 1 tablespoon orange zest 2 tablespoons freshly squeezed orange juice 1 egg, slightly beaten Rhubarb Orange Muffins recipe - All recipes UK Although they are not overly sweet, these dairy-free muffins are deliciously moist and have a nice flavour from the orange juice and zest. Mennonite Girls Can Cook: Orange Rhubarb Muffins 2 c. flour 3/4 c. sugar 1 1/2 tsp. baking powder 1/2 tsp. soda 1 tsp. salt 3/4 c. chopped pecans 1 egg 1/4 c. vegetable oil 2 tsp. grated orange zest

Vandbakkelser aka Profiteroles With Chantilly Cream And Chocolate Sauce

Vandbakkelser aka Profiteroles

Vandbakkelser has a reputation of being difficult to make, that they collapse easily. I personally have never experienced that problem. I think the most important thing to remember when making Vandbakkelser is not to open the oven door during the first 20 minutes of baking. When you start researching Vandbakkelser youll find that there are many different theories out there on how to make them. Some go into great detail about starting the oven at a high temperature and then finish baking at a lower temperature. Some bake and then cut a slit into the vandbakkelse to allow steam to escape. Some bake and then turn off oven and let Vandbakkelser sit in the oven for another 10 minutes (this sound like a good idea if your having trouble with your Vandbakkelser being too moist on the inside). Or you can bake, then turn off oven and crack open door and allow to cool inside oven. And finally, some simply just bake and place the baking sheet with Vandbakkelser on a cooling rack, which is what I did today. To test for doneness remove one pastry from the oven and if it does not collapse the remaining pastries should be done as well, just remember not to open the oven door during the first 20 minutes of baking.

Butter and water brought to a simmer. Add all flour at one time, stir vigorously.

There are also several different ways to place the Vandbakkelser onto the baking sheet. You can use two spoons to form a rounded ball of dough or simply just drop spoonfuls onto the baking sheet. Or you can load the dough into a piping bag fitted with a large plain round tip and pipe onto parchment paper. You could also use a small ice cream scoop, load and drop onto baking sheet. Whichever method you choose, have fun with it. If your dough ends up having a small pointy tip on it, wet a finger and gently push it down to avoid the tip baking and browning faster than the remaining dough.

Dough comes together in a ball, let cool a little. Add egg, stir vigorously. Dough will separate a little, keep stirring. Dough comes back together in a ball. Add egg, stir vigorously. Dough will separate and come together again as a smooth sticky mass.

I cut the original recipe in half so I would only get 8-10 Vandbakkelser but if you want the original larger portion its simply just a matter of doubling the ingredients up (water 2 1/2 deciliter or 1 cup, butter 100 gram or 3 1/2 oz, flour 130 gram or 4 1/2 oz, 4 eggs). Also, I did some experimenting with dropping the dough onto the baking sheet. I used two spoons (left side of picture below) and I piped the dough (right side of picture below). I prefer dropping the dough with spoons because when you pipe it, it is easy to lift up just a little with your piping bag at the end creating a small extra top of dough. As you can see on the finished pastries below (right) it forms as an extra little top on the pastry.

This recipe came from the Danish web site Kvalimad where Max has a really nice video showing the process of making the Choux pastry dough . If you are not Danish of course you wont understand the words but the video speaks for itself

Leave some space between dough balls, they will rise quite a bit.

Alternative fillings: soft ice cream, your favorite flavored jam, pudding, 50/50 Chantilly cream (fldeskum) and custard, Chantilly cream with strawberries, instead of the chocolate sauce you could also use a simple chocolate icing (glasur).

Vandbakkelse with Chantilly Cream and Chocolate Sauce

Ingredients:

Vandbakkelser aka Profiteroles: (makes 8-10)

1/2 cup water (1 1/4 deciliter)

1 3/4 ounces butter (50 grams)

2 1/4 ounces flour (65 grams)

2 eggs

Chantilly Cream:

1 cup heavy cream (240 milliliter)

1 tablespoon granulated sugar

1/2 teaspoon pure vanilla extract

Chocolate Sauce:

6 ounces semi-sweet chocolate chips (170 grams)

1/2 cup heavy cream (120 milliliter)

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit).

Bring water and butter to a simmer. Add all flour at one time and stir vigorously with a wooden spoon until dough comes together in a ball. Remove from heat and cool down until you can keep a finger in the dough without burning yourself (about 5 minutes). Add eggs one at a time stirring vigorously after each egg until dough is a smooth thick sticky paste. Spoon or pipe dough onto baking sheet lined with parchment paper. If there is a pointy top on your dough, wet a finger and gently press it down. Bake for 20-30 minutes. Do not open oven door during the first 20 miuntes or they may collapse. Remove from oven and allow to cool on cooling rack.

To make Cantilly Cream:

Beat heavy cream, sugar and vanilla extract until desired consistency.

To make Chocolate Sauce:

Bring heavy cream and vanilla extract just to a simmer. Pour hot cream over chocolate chips, and using a submersion blender, mix until you have a smooth sauce.

The Chocolate Sauce can also be made by placing chocolate, heavy cream and vanilla extract in a heat-proof bowl over simmering water, stir until completely melted and smooth.

To assemble Vandbakkelser:

Cut cooled pastry in half and place a dollop of Chantilly cream. Place cut off pastry top, on top of cream. Pour warm chocolate sauce on top and serve. Enjoy!

Source for Vandbakkelser: Kvalimad

Follow my blog with Bloglovin

About these ads

Via: Vandbakkelser aka Profiteroles With Chantilly Cream And Chocolate Sauce

---

French Recipes, French Cooking ifood.tv Enjoy special collection of trusted french recipes submitted, reviewed and rated by ifood.tv community. Meet french chefs and french food lovers. Menu a/k/a Our Menu. AKAs menu showcases Californias blending of regional flavors from Napa and compliments these flavors with a great wine selection that will amaze you. 83 Days at Ballymaloe: October 2009 An unassuming amateurs attempt to share the culinary genius of this little known arcadia on the Emerald Isle. Photograzing: Share Your Favorite Food Photos and Find Inspiration! Photograzing is a place to share your best food photography, discover new food blogs, and find delicious inspiration. Bistro Guillaume - Victoria Park - Burswood Urbanspoon Gratin Dauphinois, Appletini & Cookies and Cream, Passionfruit Souffl with crme Chantilly, banana and passionfruit sorbet, chicken... Ristorante Da Valentino Mediterranean Restaurant Shopping Mall ... Ristorante Da Valentinos Ratings & Reviews located at The Grandstand, 200 Turf Club Road 01-19 Bukit Timah (Postal Code:28) Nutella Recipes World Nutella Day, February 5th Information about World Nutella Day in February, and a collection of recipes including Nutella-stuffed French toast, Chocolate Nutella sandwich cookies, Flourless ... AKA - An American Bistro - Pasadena - Pasadena, CA (626) 564-8111 "Came here on a Saturday night during a KCRW night (thanks to Melissa!). Great ambiance - the overall decor is simply fantastic. The Food ... Crown Hotel, Peebles - Peebles, United Kingdom - Hotel, Bar Facebook Crown Hotel, Peebles, Peebles, United Kingdom. 890 likes 2 talking about this 492 were here. DIGEST: Bon Appetit - Food Media & Arts - eGullet Forums Page 1 of 2 - DIGEST: Bon Appetit - posted in Food Media & Arts: Bon Appetit November 2003 The Thanksgiving Issue Now this is why I subscribe to Bon Appetit ...

Best Kransekage

Best Kranskage

I was making Kransekage again the other day and decided to try a new recipe. It turned out to be the best tasting Kransekage recipe I have come across so far. It is less dense than the Kransekage I posted about earlier, the dough is softer so you can pipe it out and the finished product is slightly more cake-like. That being said, if you intend on making a Kransekage tower like I did for our 25th wedding anniversary, I would not used this recipe because it does not hold its shape as nicely as the other recipe.

Pipe marcipan out with a large plain round tip and shape into triangle.

The original directions asked you to pipe it out using a triangular tip, which I dont have. So I used a large round plain tip (809) instead and shaped the marcipan into its classic triangular shape with my wet fingers. When you do this, careful not to use too much water on your fingers and keep rinsing and wetting your fingers to avoid the marcipan from sticking. Also the Kransekage cookies seemed to brown faster than the other Kranskage recipe so keep a very close eye on them (lower your oven temperature by 10-20 degrees, if needed). And finally, the original recipe called for Odense Bagemarcipan which I am not able to get here in the US so I used my regular Odense Original 60 % almonds (used to be called Ren R marcipan). These cookies are really wonderful and I hope you enjoy them.

Best Kransekager

Kransekage (makes 15 pieces)

Ingredients:

For Cakes:

250 gram Odense Original marcipan (used to be called Ren R)

125 gram sugar

55 gram pasteurized egg whites

For Glaze:

40 gram confectioners sugar (sifted),( plus more if needed)(1.4 oz)

15 gram pasteurized egg whites(0.5 oz)

For the chocolate:

55 gram bittersweet chocolate

Directions:

Double up two large baking sheets for extra insulation to avoid burning the bottom of cakes. Line baking sheet with parchment paper. Preheat oven to 390 degrees F (200 degrees C).

For the cakes: Pour egg whites into a small dish and add sugar, stir and let sit for 30 to 60 minutes. Using your stand-mixer fitted with the paddle attachment, cut the marcipan into smaller pieces and add egg whites/sugar mixture, beat until you have a completely smooth mass without any lumps (5+ minutes). Scrape dough into a pastry bag fitted with a large plain round tip and pipe out logs onto baking sheet that are finger length (about 8 cm/3 inches). Wet your fingers with a little water and gently press each log into a rounded triangle, continue to wet fingers as needed but careful not to get marcipan too wet. Bake for 14 to 18 minutes or until golden. Allow to cool completely.

For the glaze: Beat together confectioners sugar and pasteurizedegg whites on high-speedfor at least 5 minutes. The glaze should be pretty thick and no longerflow together when beaters are stopped, add more sifted confectioners sugar if needed. Load glaze into a plastic bag and snip off tip to create a very tiny opening. Begin decorating, moving the tip back and forth across the logs making sure to extend the tip out over the edge to allow the glazeto droop down the outside in a loop style fashion. Allow glaze to dry completely before dipping ends into chocolate.

For the chocolate: Chop chocolate into small pieces and melt over a water-bath of gently simmering water. Dip each end of Kransekager into melted chocolate and place on baking sheet. Allow chocolate to set (to speed up this process place Kransekager in refrigerator for 10 minutes, take out and bring back to room temperature. Store Kransekager in an airtight container. Enjoy!

Source: Odense

About these ads

Via: Best Kransekage

---

Danish Wedding Tower Kransekage) Recipe - Food.com - 314683 This best-of-the-best list has it all: dinners, ... (Kransekage) Serving Size: 1 (76 g) Servings Per Recipe: 8. Amount Per Serving % Daily Value Calories 123.6 Danish Wedding Cake Recipe ButteryBooks.com Kransekage is assembled of rings in graduating size and placed one atop the other to form a cone-shaped marzipan confection. This traditional Scandinavian wedding ... Kransekage - Welcome to Larsens Danish Bakery We only make the Kransekage with the best almond paste to ensure the rich almond flavor and we carefully decorate it with strings of royal icing. Danish My Danish Kitchen I was making Kransekage again the other day and decided to try a new recipe. It turned out to be the best tasting Kransekage recipe I have come across so far. Kransakaka Recipe at Epicurious.com This recipe for the famous Scandinavian Kransekage is from my 2nd mother Soffa. It is the best kransekage Ive ever had. Make sure that you do the final kneading ... Best Kransekage My Danish Kitchen I was making Kransekage again the other day and decided to try a new recipe. It turned out to be the best tasting Kransekage recipe I have come across so far. Kransekage Recipe by Cookies Recipes ifood.tv Kransekage; Kransekage Recipe. Previous Recipe. Next Recipe. Summary. ... Cookie Recipes brings to you a remarkable collection of the best cookies and... By Same Chef Kransekage :: $50.00 - $100.00 - Welcome to Larsens Danish Bakery We only make the Kransekage with the best almond paste to ensure the rich almond flavor and we carefully decorate it with strings of royal icing.

Strawberry Cupcakes with Strawberry Meringue Buttercream

Strawberry Cupcakes with Strawberry Meringue Buttercream

I have been soaking up the last little bit of spring here in Virginia Beach before the summer heat hits us. I went to the local Farmers Market to get fresh fruit and I came home with a couple of trays of the most amazingly fragrant and sweet Pungo strawberries. Some of the strawberries went into the freezer and a lot of them went into these beautiful cupcakes. Although this recipe for the Strawberry Meringue Buttercream is a little challenging, let me assure you that it is well worth the effort. The buttercream is silky smooth and sweet and the cupcakes are soft and fluffy. This recipe is a keeper. Enjoy!

Making strawberry cupcakes

It is important to pay attention to the details in these two recipes. When measuring out the strawberries for the cupcakes they should be finely chopped, however, when measuring out the strawberries for the buttercream they are coarsely chopped, it makes a difference in the finished weight of strawberries youll end up with. I would have measured the strawberries for you but my scale finally gave out on me. When making this frosting make sure you are accurate, not generous, with the amount of strawberries you end up using for the buttercream.

Coarsely chopped strawberries. Strawberry puree and other ingredients. Starting to beat egg whites and sugar over waterbath. Finished beating, making sure the egg whites feel completely smooth between your fingers. Beating meringue to a stiff, shiny peak. Finished buttercream.

Strawberry Cupcakes (makes 34)

Ingredients:

2 3/4 cup all-purpose flour

1/2 cup cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 1/4 cup sugar

1 1/2 teaspoon pure vanilla extract

3 large whole eggs plus 1 egg white, at room temperature

1 cup milk

2 cups fresh strawberries, rinsed, hulled andfinely chopped, plus 10 more for garnish if desired

Strawberry Meringue Buttercream Frosting (makes 5 cups)

Ingredients:

1 1/2 cups fresh strawberries (8 ounces), rinsed, hulled and coarsely chopped

4 large egg whites, at room temperature

1 1/4 cups sugar

1 1/2 cups unsalted butter (3 sticks), cut into tablespoons, room temperature

Directions for Strawberry Cupcakes:

Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.

Sift together both flours, baking powder and salt. Using an electric mixer on medium-high speed, beat butter, sugar and vanilla extract until thick and smooth. Add whole eggs and the egg white one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce mixer speed to low and add flour mixture in two batches, alternating with the milk, beating until well combined. Add chopped strawberries to the batter and fold them in by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake for 25-30 minutes, rotating tins half-way through, until golden and a cake tester inserted into the center of cupcake come out clean. Place tins on a cooling rack and allow to cool for 15 minutes, then turn cupcakes onto rack and allow to cool completely.

Directions for Strawberry Meringue Buttercream:

Puree strawberries in a blender and set aside. In the bowl of your stand-mixer, combine egg whites and sugar. Place bowl over a cooking pot with a small amount of simmering water. Whisk egg whites and sugar constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between two fingers).

Attach the bowl to stand-mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to medium-high mix until stiff and shiny (not dry) peaks form, 10 to 15 minutes. Mixture should now have cooled down (test by touching bottom of bowl). With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter have been added, scrape down sides of bowl and switch to the paddle attachment. Continue to beat on low speed for 2 minutes to eliminated air bubbles. Add strawberry puree and beat until combined.

Cupcake assembly:

Load buttercream into a pastry bag fitted with a large open star tip. Pipe the buttercream onto each cupcake. Store cupcakes in an airtight container in refrigerator. Bring to room temperature before serving. Enjoy!

Buttercream storage:

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and store in refrigerator for up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Source: Martha Stewarts Cupcakes

About these ads

Via: Strawberry Cupcakes with Strawberry Meringue Buttercream

---

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream The Most Intensely Flavored Strawberry Cupcakes with Silky, Light, and Rich Strawberry Buttercream Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream sounds so yummy and refreshing. Beautiful strawberry flavor both in the cake and in the Strawberry Cupcakes - Martha Stewart Recipes The strawberry meringue buttercream was really good too ... These cupcakes are awesome. The strawberry meringue buttercream icing puts them over the top. Strawberry Cupcakes: Grace's Sweet Life Cupcake Recipes Moist and tasty Strawberry Cupcakes with Strawberry Meringue Buttercream. Find recipe for Strawberry Cupcakes and other Cupcake Recipes at Grace's Sweet Life. Strawberry Cupcakes with Strawberry Meringue Buttercream ... The baby shower was a huge success yesterday! The star of the shower (besides my glowing sister, of course) were my Strawberry Cupcakes with Strawberry Meringue ... Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream ... Find the recipe for STRAWBERRY CUPCAKES WITH STRAWBERRY SWISS MERINGUE BUTTERCREAM and other berry recipes at Epicurious.com Strawberry Cupcakes with Strawberry Meringue Buttercream Brown ... A recipe for Strawberry Cupcakes topped with a Swiss meringue strawberry buttercream. Strawberry Meringue Buttercream Recipe Cooking How To Martha ... Strawberry Cupcakes. Jennifer Garner and Martha make White Cupcakes with Strawberry Buttercream. Part 2.

Gulerodsbrud Carrot Rolls

Gulerodsbrud

My sister Jonna is the one who brought this wonderful recipe to my attention. She shared pictures of her finished Gulerodsbrud on Facebook and it sounded and looked so good that I just had to try the recipe right away. And let me tell you, these rolls did not disappoint. Taste one of these rolls straight out of the oven, as is, its a little piece of heaven. Let them cool and you can serve them with butter, or my favorite way, with some ham and prosciutto.

Making Gulerodsbrud

Not only are these buns now one of my favorites but making them is quite an adventure. I have never encountered a process like this and it was a lot of fun. First you make your dough, its firm and elastic. Then you make a well in the center and add eggs, sunflower seeds and grated carrots. Wrap it up like a nice little present and then you chop up the dough until its in small pieces. Now its a real sticky mess and you make little piles of dough on your baking sheets, bake and voilayou have super soft, delicious rolls with a slight thew from the sunflower seeds. I hope you enjoy these as much as I did.

Chop dough into small pieces

Gulerodsbrud, makes 12-15 buns

Ingredients:

5 1/2 dl water (18.3 fluid oz)

50 g cake yeast (4 1/2 tsp active dry yeast)

1 kg all-purpose flour (2 lb 3 oz or 35 oz)

75 g sugar (2.6 oz)

15 g salt (0.5 oz)

75 g butter (2.6 oz), at room temperature

2 eggs

150 g sunflower seeds (5.3 oz)

4 grated carrots (I got 230 g or 8 oz)

Directions:

Sprinkle yeast over warm water (100-110 degrees F) and let sit for 10-15 minutes. Combine flour, sugar and salt. Add water and yeast to flour and mix to combine, add butter and continue to mix until the dough is smooth and elastic. Place dough in a bowl and cover with a clean, dry tea towel. Allow dough to rise for one hour.

Line 2-3 baking sheets with parchment paper and set aside. Pour dough out onto your work surface and give a quick knead to deflate. Make a deep well in the center and place the eggs, sunflower seeds and grated carrots into the well. Pull outer edges of dough over the center and close like a big ball. Using a large knife or a dough scraper, cut the dough and filling into pieces. Continue to scrape the spilled eggs, seeds and carrots back into the dough and continue to cut up the dough until the dough is cut into small pieces. At this point the dough is a pretty messy affair. Take handfuls of the sticky dough and place onto the baking sheets. Let the piles of dough rise for one hour (they will not rise much).

Preheat oven to 390 degrees F (200 degrees C). Bake buns for 15 minutes or until golden in color. Enjoy!

Source: Claus Meyer

About these ads

Via: Gulerodsbrud Carrot Rolls

---

MADLOG VITA fdevaredatabase Fdevaredatabase Her finder du en komplet liste over alle fdevarer i MADLOG VITAs fdevaredatabase. Databasen opdateres dagligt. Den omfattende database gr det ... MissMuffins opskrifter: MissMuffins Opskriftindeks Efter lang tids hrdt pres har jeg nu lavet en index over alle mine opskrifter! Jeg har inddelt opskrifterne efter de kategorier, som jeg lige synes gav bedst ...

Carrabbas Razzamatini

Carrabbas Razzamatini

One of our favorite place to eat is Carrabbas Italian Grill. Since its just the two of us we always sit by the grill and watch the staff prepare the food, it makes for great entertainment. We dont usually buy alcoholic drinks with our meal but when we were dinning there with my In-laws I went outside our normal routine. I ordered the Carrabbas Raspberry Martini (Razzamatini) and it was so delicious I could have sucked the entire drink down in one mouthfulbut I behaved myself

Razzamatini

After our visit there I started searching for a recipe for the Razzamatini and I actually found one. When I first tested the Razzamatini it was a little bitter and so I did just a slight adjustment and I think its pretty much right on, at least the way it was served for me that night. I tried it first using Smirnoff Raspberry Vodka and it was very good and then I tried it with Stolichnaya Raspberry Vodka (Stoli Razberi) and it was even better, so if you can get Stoli Razberi Vodka I would recommend that particular brand. I hope you enjoy this delicious drink, Skl and Cheers!

Razzamatini, makes 1 drink

Ingredients:

2 oz Raspberry Vodka

1 oz Chambord

1 oz Sour Mix

1 oz Cran-Raspberry juice

Directions:

Pour all ingredients into a cocktail mixer with a handful of ice. Shake and pour into your glass. Garnish with fresh raspberries or blackberries if you like. Cheers and enjoy!

Source: adapted from Cincinnati Mom

About these ads

Via: Carrabbas Razzamatini

---

Svensk Plseret Swedish Hot Dog Dish

Svensk Plseret

Svensk plseret is a well-known Danish stew that I think most Danes have had on occasion. It is not a Swedish dish, as the name would have you believe, but rather it seems to have come from a summer camp experience in Sweden and was created by using up the last bits of foods in the pantry. And that is what makes this dish so great, it allows you to use up your left-over potatoes and its quick and very easy to make on a busy weeknight. I made it many years ago and then forgot about it until my family came to visit. Traditionally Svensk plseret is made with paprika but in my sisters version she is using curry instead which taste absolutely wonderful and adds a nice heat to the dish.

Making Svensk Plseret

My sister Jonna making Svensk Plseret

Svensk Plseret (6 servings)

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 medium onion, diced

6-7 hot dogs, sliced

2 1/2 lbs left-over cold cooked potatoes, cubed

1 cup ketchup

2 cups milk

2-3 tsp curry

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

Chives, for garnish

Directions:

Potatoes are peeled, cooked and drained, placed in refrigerator overnight.

Dice onion and hotdogs. Cut cold potatoes into cubes. Mix ketchup and milk together and set aside. Cook onions in a small amount of olive oil until translucent, add hotdogs and cook for another 2-3 minutes. Add curry, salt, pepper and garlic powder, cook for another minute. Add potatoes and ketchup/milk mixture, stir gently to combine. Turn heat down to low and continue to simmer very gently for another 30-45 minutes. Garnish with chives and serve with warm dinner rolls and enjoy.

Source: my sister Jonna Pedersen

Via: Svensk Plseret Swedish Hot Dog Dish

---

Sweden Facts, information, pictures Encyclopedia.com articles ... sweden location, size, and extent topography climate flora and fauna environment population migration ethnic groups languages religions transportation history ... Son Eklenen videolar - Animal Sex Galleries, Free High Quality ... private scat slave" torrent" download notzucht porn videos,torrent bondage cafe full siterip view online allungacapezzoli . bondage cafe full siterip tube, kerstin ... Avicii ft Madonna - Girl Gone Wild - UMF Mix (Full song) [HQ HD ... NO COPYRIGHT CLAIM INTENDED, promotional use ONLY. Germany is blocked for some reason (I'm sorry!) Download; http://www.youtube-mp3.org Stockholm Syndrome : How Rude Swedes Ruined My Time in Stockholm Stockholm Sweden is where I studied abroad at the Stockholm School of Economics and endured the rudest people I've ever met Best Pancakes in Chicago, IL - dishtip: What to eat and where. DishTip helps you find and discover the best dishes on the menu at restaurants to help you order the best food in chicago, il. For example: . Great for finding ... Sweden : Wikis (The Full Wiki) - Students, get citable references ... At 450,295 km, Sweden is the third largest country in the European Union in terms of area, with a total population of about 9.2 million. Sweden has a low population ... Willy's Products, LLC - Lauderhill, FL - Food/Beverages Facebook Everyone is welcomed Friends of Danmark invites SUPER BOWL 2013 Dear Members and Friends of FOD in collaboration with our Scandinavian friends we invite you to ... Sweden: Map, History from Answers.com Sweden A country of northern Europe on the eastern Scandinavian Peninsula. The region was settled by Germanic tribes probably in Neolithic times, and Midsummer - Wikipedia, the free encyclopedia Midsummer is the period of time centered upon the summer solstice, and more specifically the European celebrations that accompany the actual solstice or take place on ... AB Svensk Filmindustri - Swedish Film Institute Nyheter och nyhetsbrev Hll dig informerad om vad som hnder. Prenumerera p nyheter och nyhetsbrev frn sfi.se.

Teaching Scandinavian Baking/Cooking Class at John C. Campbell Folk School

Davidson Hall at J. C. Campbell Folk School where the Kitchen, Music and Wet Studios are located.

Back in 2005 Joe and I attended a week long seminar at J. C. Campbell Folk School which is located in the beautiful Appalachian mountains in Brasstown NC. The campus is set in the most secluded environment and it is easily navigated with numerous trails for an early morning walk. Each day begins with the tradition of Morningsong which is a combination of music and folklore, a great way to start your morning. Meals are served family style in the Dinning Hall which is a great opportunity to meet new people from all walks of life. The campus also has a charming History center and a wonderful Craft Shop which features pottery, handwoven items, jewelry, wood crafts and ironwork. Back in 2005 Joe took a Viking Blacksmithing class and I took a Scandinavian baking class and it turned out to be one of those fantastic experiences that stays with you forever. So you can imagine my surprise and excitement when I was approached by Campbell Folk School to come down and teach the Scandinavian baking/cooking class during their Scandinavian Heritage week during March 2013.

Director of J. C. Campbell Folk School Jan Davidson performing Morningsong. Its a wonderful beginning to your morning and each day Morningsong is led by someone different.

I didnt catch their names but they were great. If anyone knows who they are please let me know.

David Baker taught the Kaleidoscope class and he was a riot, a real viking

Local Fireman J. D. Robinson doing Morningsong and smartly incorporating fire prevention into his routine.

The class turned out to be a really good group which meshed together very nicely. There were five wonderful ladies, all with fantastic personalities: Lucrecia, Paula B, Paula C, Roberta and Lynn Ann and then we had one gentleman named Mark which turned out to be a really funny and pleasant feller.

Our class left to right: Paula, Roberta, Lucrecia, Lynn Ann, Gitte, Mark and Paula

For the class I had prepared recipes which were Danish, Norwegian, Swedish and Finnish in origin and the class was set up to be predominantly baking with one full day of cooking savory foods.

Mark making Peberndder

Roberta and Paula carefully following a recipe

Lynn Ann making bleskiver, they were delicious!

Lucrecia and Paula made the classic Othellolagkage. They did an outstanding job.

Here are a few pictures of some of the baked goods the class made. We made a lot more than this but I didnt get pictures of everything.

Othellolagkage, a true masterpiece!

Making Hindbr Roulade

Swedish Lussekatter, before baking.

Birkes with Remonce.

Kringle pastry

bleskiver, the only thing missing is a warm glass of Glgg.

Finnish Christmas Stars.

Norwegian Krumkake, they were served with vanilla and chocolate filling. Very popular!

Scandinavian Toscakake.

Kiksekage, very decadent.

The Fiddle class stopped in and serenaded us. They were well fed.

Midweek is when we cooked the savory foods leading up to our dinner party on Wednesday evening. I wanted them to experience small samples of typical Danish foods and there were some hesitation and a lot of joking about eating Marinated Herring and Liver Pate in particular, but I think all in all, they really did like those foods. Our dinner that evening turned out to be a lot of fun and it was a real pleasure meeting everyones significant others and family members.

Our dinner party.

The menu consisted of a mixture of different food:

Smrrebrd with Danish Rye Bread (Rugbrd), Marinated Herring (Sild) and homemade Curry Salad (Karrysalat)

Smrrebrd with Rye Bread, Liver pate (Leverpostej), fried mushrooms and bacon

Meatballs (Frikadeller) with Red Sweet and Sour Cabbage (Rdkl) and Caramelized Potatoes (Brunede Kartofler)

Ris a La Mande with warm Cherry Sauce (Ris a La Mande with Krisebr Sovs)

Lucrecia stirred and stirred the Risengrd so it wouldnt burn. She deserved some sort of stirring award

Making oh so wonderful Liver Pate.

Danish Smrrebrd with Marinated Herring and homemade Curry Salad (Karrysalat).

Friday afternoon was the closing ceremony and all the different classes put on a display of what they had been making during the week. As for our class, we spent the morning baking so we could provide samples of some delicious special treats to all the other students and instructors. All of the samples were gone within fifteen minutes and we got great reviews on our baked goods. Great job Guys!

Scandinavian Baking Class at the Closing Ceremony

The Fiddle class provided entertainment at the Closing Ceremony.

Viking Style Ironwork

Thread Art

Norwegian Rosemaling

Birch Bark Basketry

Nordic Knitting

Woodturning

Kaleidoscopes

Figure Carving

Weaving

Norwegian Bentwood Boxes

Needle Felting

I wanted to say thank you to all of my students for being so pleasant and I hope you enjoyed tasting all the delicious treats we made. I also wanted to say thank you to Carla Owen who initially approached me to teach at the Folk School and to Nanette Davidson for all of your help and the generous offer you extended to me. I thank all of you!

The Easter Bunny also made an appearance at the Folk School. (David Baker in disguise)

Source: My Danish Kitchen

Via: Teaching Scandinavian Baking/Cooking Class at John C. Campbell Folk School

---

Learning Vacations at the Campbell Folk School Stephen Bugno visits the John C. Campbell Folk School in ... long Southeast Asian cooking course. The class tackled ... of the Scandinavian folk school ... John C. Campbell Folk School John C. Campbell Folk School. ... the Folk School offers year-round weeklong and weekend classes for adults in craft, art, music, ... Classic Cooking Dennis Barber. John C. Campbell Folk School Artisan Bread Baking: Cooking: January 13-19, 2008 ... Preparing dough in the Artisan Bread Baking class: ... John C. Campbell Folk School One Folk School Road Bread Making with Emily Buehler - John C. Campbell Folk School ... I vividly remember working Monday afternoon outside the cooking studio and ... to be the teacher. Teaching the class led to me ... by John C. Campbell Folk School John C. Campbell Folk School: Diary of a Class--Tinsmithing ... John C. Campbell Folk School: ... This teaching method is what the Danes called The Living Word and it ... John C. Campbell Folk School: Diary of a Class ... Norwegian Food Traditions Classes Carving class participants will have the opportunity to join the cooking class ... Scandinavian food classes for ... and at John C. Campbell Folk School ... christmas My Danish Kitchen Me at John Campbell Folk School practicing decorating a ... waffle while taking my Scandinavian baking class at Campbell Folk ... be greased and cooking ... Craft In America Comes to the Folk School! - Sing Behind the Plow At John C. Campbell Folk School Craft Shop! ... Craft in America films in the Cooking Studio ... in Featured Classes, Featured Teacher, Hear from Students, Paint it!