Koldskål - Cold Sweet Buttermilk Soup

Strawberry Koldskål - Cold Sweet Strawberry Buttermilk Soup

Koldskål, or kærnemælkskoldskål, is a sweet cold soup made from buttermilk. Koldskål is mostly eaten in the summer months. It's normally a dessert, but is also served as a light and fast dinner on a hot day.

My mom made koldskål with eggs, sugar, vanilla and buttermilk, but I make mine without eggs, and I think it's just as good. Sometimes I add some whipping cream to make it more creamy. Serve the koldskål the traditional way with lemon juice, kammerjunker and an iceberg (raw meringue), or with a sprinkle of granola. Koldskål is easy to change up by adding your favorite fruit, I used Strawberries here.

This is my first time making koldskål in my vitamix, and I think I got way to much air incorporated this time, Next time, I'll mix the koldskål at a lower speed, to avoid all the bubbles. 

Ingredients:

• 1 quart buttermilk

• 170 ml (6 fl oz) yogurt with vanilla

• 1 dl whipping cream (optional)

• 1 lemon, the juice of, (I used the juice of 2 meyer lemons)

• 85 g sugar (start with a little less, and add more if needed)

• 1 vanilla pod, the seeds from, or 1 teaspoon vanilla paste

For Strawberry koldskål, add 6-12 strawberries.

Directions:

Put all the ingredients into a blender, and blend until you have a homogenous mixture. Add more sugar and/or lemon juice if needed.

Serve the koldskål cold and with the topping of your liking.

Enjoy!

Koldskål - Cold Sweet Buttermilk Soup

Lemon Curd/Liquorice Ice Cream

Lemon Curd/Liquorice Ice Cream

This is yet another lemon/liquorice dessert. I have been longing to make this ice cream combination since my trip to Denmark in September last year. We went to have ice cream at Ismageriet, my favorite ice cream place in Copenhagen. Ismageriet makes the most fantastic lemon/liquorice ice cream, and I knew I would try to copy it. 

This is my first try, and I know I didn't nail it, but I think I made a very good ice cream.

Ingredients:

• 300 ml (1¼ cup) heavy whipping cream (use a good organic one with only cream in it)
• 180 ml (¾ cup) whole milk
• 4 egg yolks
• 100 g (½ cup) sugar
• a pinch salt
• 1 vanilla pod or 1 teaspoon vanilla paste
• 3 tablespoons lemon curd
• 1-2 teaspoons raw liquorice powder

Toppings:

• 1 tablespoon lemon curd
• 1 teaspoon passionfruit juice
• 1 tablespoon sweet liquorice syrup

Directions:

Making the custard/ice cream:

Pour the cream into a metal bowl placed in a larger bowl of ice, set aside.

Warm milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.

In another bowl, whisk the egg yolks until they’re foamy and pale yellow, add the vanilla seeds or paste. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens. Stir constantly in this process, and make sure to scrape the bottom of the saucepan. 

Pour the egg/milk mixture through a sieve into the cold cream. 

Cool the custard in refrigerator. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. When the Ice cream is almost ready to scoop out, add the lemon curd. Sprinkle with raw liquorice powder just before you scoop out the ice cream.

Freeze the ice cream in the freezer a couple of hours before serving.

Toppings:

Mix lemon curd with the passionfruit juice, before drizzling it over the ice cream.

Serving:

Scoop ice cream in a nice bowl and drizzle the passionfruit/lemon curd + liquorice syrup on top, and sprinkle with raw liquorice powder.

Enjoy

The making of the custard is a basic step in ice cream making. You can flavor your ice cream to you're liking after the custard is made. It's also possible to add flavor to the milk while heating.

The Danish version:

Lemon Curd/Lakrids is

Ingredienser:

• 3 dl  piskefløde 
• 1, 8 dl mælk
• 4 æggeblommer
• 100 g sukker
• 1 knivspids salt
• Kornene fra en vanillestang 
• 3 spsk lemon curd (engelsk citronsmør)
• 1-2 tsk raw liquorice powder (Bülow lakridspulver)
•  

Topping:

• 1 spsk lemon curd (engelsk citronsmør)
• 1 tsk passionsfrugt saft
• 1 spsk sweet liquorice syrup (sød lakridssirup)

Fremgangsmåde:

Isen:

Hæld fløden i en metalskål, som du sætter ned i en større skål med is.

Varm mælk, sukker og salt i en gryde, det skal ikke koge. Vær sikker på, at salt og sukker er helt opløst før du går videre i processen. 

Pisk æggeblommerne lyse og skummende i en seperat skål. Kom vanillekornene heri. Hæld lidt af den varm mælk i æggemassen, men du pisker, og tilføj langsom mere og mere mælk, indtil det hele er kommet i. Kom det hele tilbage i gryden, og varm cremen forsigtigt op under konstant omrøring, indtil massen tykner lidt. Det skal ikke koge og sørg for, at cremen ikke brænder på i bunden af gryden. 

Hæld cremen igennem en sigte ned i den kolde fløde, og rør rundt. Afkøl cremen yderligere i køleskabet inden den kommes i ismaskinen.

Frys isen som der står i vejledningen til din ismaskine. Lige før isen er helt færdig tilføj lemon curden og lakridspulveret. 

Frys isen et par timer i fryseren før servering. 

Topping:

Bland lemon curd og passionsfrugtsaften.

Servering:

Server isen i kugler og hæld lakridssiruppen og lemon curd/passionsfrugt "saucen" ud over, og slut af med at drysse lidt lakridspulver på toppen.

Velbekomme.

Nutella Latte

Nutella Latte

This is a dangerous coffee, the sweet, salty, chocolaty coffee is a dessert in itself. It is a dessert coffee you don't have to go to the coffeehouse to get. If you can heat and froth your milk, and if you can make an espresso, you are good to go. No need to run out of your house to get your afternoon mocha fix.

Makes 1.

Ingredients:

• 2 shots of espresso
• ¾ cup (180 ml) milk (fat-free, whole milk or soy)
• 1-2 teaspoon Vanilla syrup (homemade* or store bought)
• 3 teaspoon Nutella (hazelnut spread)
• sprinkle of sea salt flakes

* Vanilla syrup:

• 1 cup (240 ml) water
• 1 cup (200 g) sugar
• ½ vanilla pod or 1 teaspoon vanilla paste

Directions:

* Vanilla syrup:

Heat the water with sugar and vanilla until the sugar is dissolved. Let the syrup cool down. This syrup will keep for 1-2 weeks in the refrigerator, stored in a clean container, rinsed with boiling water. 

Latte:

Make the espresso and stir in the syrup and Nutella. Heat and froth the milk and pour it in the cup on top of the espresso. Sprinkle with sea salt.

Enjoy.

Tiramisu

Tiramisu

Tiramisu, meaning "pick me up," is one of the best desserts in the world. I love the creamy, sweet, coffee and Amaretto flavored goodness, and I hope you will enjoy my version of this classic dessert. 

Ingredients:

Syrup:

• 1 cup coffee, espresso or very strong coffee
• ½ cup Amaretto (almond liqueur)
• ½ teaspoon instant coffee

Mascarpone cream:

• 4 egg whites (pasteurized)
• 4 egg yolks (pasteurized)
• 150 g confectionary sugar
• 1 teaspoon vanilla paste
• 500 g mascarpone

Other:

• 1 tablespoon unsweetened cocoa powder
• about 40 lady finger cookies 

Directions:

Syrup:

Brew the coffee and let it cool. Mix in the instant coffee and amaretto, set aside.

Mascarpone cream:

Beat the egg whites until stiff, using an electric mixer or stand mixer. Set aside. Beat egg yolks and sugar until thick and pale, about 5 minutes. 

Whisk the mascarpone cheese until smooth. Mix in the egg yolk mixture and vanilla. Gently fold the stiff egg whites in the mixture with a spatula.

Pour the syrup into a small shallow dish. Dip each ladyfinger into the syrup for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a baking dish. Make sure to fill the whole bottom, break the ladyfinger to make them fit. 

Spread ½ of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Sprinkle the cocoa powder  on top. 

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Enjoy.

The Danish version:

Tiramisu

Ingredienser:

Sirup:

• 1 cup (240 ml) stærk kaffe eller espresso
• ½ cup (240 ml) Amaretto (mandellikør)
• ½ tsk frysetørret kaffepulver

Mascarpone cream:

• 4 æggehvider pasteuriserede
• 4 æggeblommer pasteuriserede
• 150 g flormelis
• 1 tsk vanille pasta (kornene fra ½ vanillestang)
• 500 g mascarpone

Yderligere:

• 1 spsk kakao (usødet)
• ca 40 ladyfingre, Savoiardi

Fremgangsmåde:

Sirup:

Bryg kaffen og lad den køle af. Bland kaffepulver og Amaretto i. 

Mascarpone cream:

Pisk æggehviderne stive, og sæt dem til side. Herefter piskes æggeblommerne og flormelisen indtil de er lysegule og luftige, ca 5 minutter.

Rør mascarponen så den bliver blød og cremet, det tager kun få sekunder. Bland æggeblommerne og vanillen i mascarponen. Til sidst vendes de stivpiskede æggehvider forsigtigt i cremen. 

Hæld siruppen i en flad skål. Dyp hver ladyfinger i siruppen, ikke længre end ca 5 sekunder ad gangen, da ladyfingrene eller vil gå i opløsning. Dæk bunden af fadet med dyppede ladyfingre. Hæld halvdelen af cremen over. Dyp resten af ladyfingrene i siruppen og læg dem oven på cremen. Fordel resten af cremen over dette andet lag ladyfingre. Drys et tyndt lag kakaopulver over tiramisu'en. 

Dæk tiramisuen til og lad den hvile i køleskabet i mindst 2 timer, men  gerne op til 8 timer. Tag Tiramisuen ud af køleskabet lige før servering.

Velbekomme

Chicken with Rhubarb

Chicken with Rhubarb

You know it is spring when you can get fresh Rhubarb. The sweet and sour vegetable, (it's a vegetable, not a fruit, even though you use it like a fruit), is good in cakes, in jams but also in ´food. 

As a child we had the rhubarb picked straight from the plant, washed and dipped in some sugar to snack on. If you discount the sugar, rhubarb is a healthy snack. 

This chicken dish is sweet and sour, and the creamy sauce make this really good with pasta.

Serves 4.

Ingredient:

• 6 chicken thighs ( I use boneless skinless thigh filets)
• 1 teaspoon salt
• 1 teaspoon olive oil or butter
• ¾ cup (180 ml) whipping cream
• 1 teaspoon chicken base
• 2 tablespoons honey
• ½ teaspoon chili paste
• ¼ cup chives, chopped
• 300 g rhubarb, sliced

Directions:

Check the chicken thighs and remove any excess fat. Heat the olive oil and sear the chicken on both sides for about a minute. Place the chicken in an ovenproof dish.

In a bowl mix cream, honey, chicken base and chili paste. Sprinkle rhubarb and chives over the chicken and pour the cream mixture over it.

Roast the chicken in the oven for about 10-15 minutes. Serve the dish with rice or fettuccine pasta. I normally serve this dish on a bed of baby spinach. 

Source Arla.dk