Sweet Rice Pancakes

Sweet Rice Pancakes

December 3rd.

I hope you all are started to get excited for Christmas. I meant to start my 12 days for Christmas yesterday, but life got in the way. So here is my first post Risklatkager, a great dessert or Sunday afternoon snack.  

Growing up I loved when we had risengrød/Danish rice poridge for dinner. My dad did not like this. I think he got it way to often, maybe because it was a cheap and easy dinner. My mom often asked my brother, what he wanted for dinner, and he had for the most part 3 replies: Risengrød, meatballs and crepes (Danish pancakes). But one thing my dad loved was the desserts my mom made from risengrød, such as risalamande and these sweet rice pancakes. 

Makes 12-16 

Ingredients:

• 1 portion risengrød/Danish rice Porridge

• 100 g all-purpose flour

• 3 eggs

• 2 tablespoons sugar

• 1 lemon, the zest from

• 1 teaspoon vanilla been paste

Directions:

Mix the cold porridge with the rest of the ingredients. The consistency of the batter will be rather thick.

Melt butter in a non-stick skillet add about ½ cup (1 dl) batter and fry until golden, then turn the pancake and cook until golden on the other side. Repeat with the rest of the batter.

Serve the pancakes warm with maple syrup and fresh berries.

Enjoy!

December 1st

Gizmo the reindeer

December 1st. Finally, the countdown for Christmas is starting. 23 days until we are celebrating Christmas in Denmark (The evening of the 24th).

This year I will post 12 christmas themed posts, for twelve days of christmas. Making it more manageable for me, while I  get ready for christmas with my family.

I hope you will join me on this December celebration.

Let the fun begin.

Sourdough - Keeping and Feeding

A Sourdough man in a cup

I often use sourdough in my baking. I like the texture and flavor the sourdough give baked goods. I started using my sourdoughs 5 years ago, and they are still going strong. I was somewhat unsure how to start my sourdough, so I bought it online at KingArthurFlour.com. I divided it in two, feeding one with rye flour (for Danish rye bread) and one with whole wheat (for breads like Basic country bread a la Tartine). I bake with a young sourdough, which means it has fermented for about 8 hours, making for a mild flavor-profile. The longer the fermentation the more sour you bread becomes.

Many are afraid to bake with sourdough, because they have to maintain and feed it. But here are my tips and tricks to maintain a sourdough. 

Feeding:

Feed the starter every 2-3 weeks or about 8 hours before you need it for baking. If you bake everyday you don’t have to feed the sourdough before using.

If you have a liquid on top of the sourdough, discard this. If you mix it in, your sourdough get way to sour. Discard about half the sourdough before feeding, so you feed about ½-1 cup sourdough. I do not measure this. I just discard about half and do the feeding directly in the storage container.

Rye sourdough:                    

• ½-1 cup sourdough

• ½ cup dark rye flour

• ½ cup all-purpose flour

• 1 cup water

 Wheat sourdough:

• ½-1 cup sourdough

• ½ cup whole wheat flour

• ½ cup all-purpose flour

• 1 cup water

Directions:

Mix well, so all the flour is wet, let stand on the kitchen table for about 8 hour or overnight, fermenting. The sourdough will now be bubbling and smell kinda like beer. Now you can use the sourdough for baking, or store it in the refrigerator. 

When baking save about ½-1 cup of the fed sourdough for your next bake, this will be your new starter.

Keeping:

Keep the sourdough in the refrigerator in a closed container, double the size of the volume of the sourdough. The sourdough will keep in the refrigerator for 2-3 weeks with no feeding. With the long rest in the refrigerator you will have a dark liquid on top, discard this before feeding. (This will keep the sourdough from becoming to acidic.)

If you think your sourdough is gotten too sour to your taste. Just feed the sourdough 2-3 days in a row. This will freshen up the sourdough, and eliminate the harsh acidity you might have in the sourdough. 

Generally I only use "young" sourdough, meaning a newly fed sourdough in my baking.

Gingerbread Loaf

Gingerbread Loaf

Today is the first Sunday in Advent - only 3 Sundays more until Christmas.

Gingerbread anything tells you christmas is coming. If you missed the pumpkin-train with everything pumpkin leading up to the gingerbread and peppermint in everything, the christmas or December celebrations are here. 

I do really love this time of year. The lights, the decorating, the cookie baking, It makes me happy. Well, somewhat stressful but happy.

Starbucks and most other coffeeshops sell these lovely gingerbread loafs during this season, and they taste so good with a warm cup of coffee. So I kick off my christmas/December celebration with my version of the coffeeshops Gingerbread loaf, a flavorful dark cake with a sweet but tangy frosting on top. 

Makes 1 (9-inch) loaf.

Ingredients:

• 75 g brown sugar

• 113 g (1 stick) butter, salted and room temperature

• 2 eggs

• 2 teaspoons vanilla bean paste

• 120 ml molasses (mørk sirup)

• 225 g all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground ginger

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• 1 pinch ground cloves

• 120 ml (½ cup) buttermilk

Frosting:

• 225 g cream cheese

• 1 teaspoon vanilla bean paste

• ½ teaspoon orange juice

• 225 g confectionary sugar (powder sugar)

Sprinkle:

• Candied ginger

Directions:

Preheat the oven to 350℉ (180℃). Grease a 9-inch loaf pan, and set aside.

Mix together the dry ingredients (flour, baking soda, ginger, cinnamon, allspice, cloves and nutmeg) in a medium bowl, set aside.

Cream the butter with the brown sugar, until light and fluffy. Add the eggs one at a time, mixing well between the addition. Mix in the vanilla and molasses. Fold in alternately dry ingredients and milk. 

Pour the batter into the prepared pan, and bake it in the oven for about 45 minutes until a cake tester comes out clean.

Let the cake cool in the pan. When cooled, mix the frosting, and frost the cake. Decorate the cake with candied ginger and serve it with a good cup of coffee.

Enjoy!

Apple Pie-tini

Apple Pie-tini

Happy Thanksgiving to all my readers in the US (and Americans in general).

As a somewhat newly arrived Dane in the US, Thanksgiving is a Holiday we just have to pass to get to the December celebration. I have never been too fond of turkey. Well, I had a very good roasted turkey at a Thanksgiving celebration at my dorm in Denmark. We had an American exchange student (Andy) living there, and we all went all in on making a big Thanksgiving celebration with him. And as for most dinners with young people at a dorm, it turned in to a great Party. This party is still my fondest Thanksgiving memory.

I hope you all are enjoying the holiday.

Makes 2 drinks

Ingredients:

Drink:

• 90 ml vanilla vodka

• 90 ml apple cider, unfiltered

• 25 ml lemon juice

• 1-2 tablespoons honey

Decoration:

• 1 apple, in slices sprinkled with lemon juice

• 2 cinnamon stick

Rim:

• lemon juice

• baker's sugar (extra fine sugar)

• ⅛ teaspoon ground cinnamon

Directions:

Cut up the apple and sprinkle the slices with lemon juice to prevent them turning brown.Mix sugar and cinnamon on a shallow plate. Make sure not to have any lumps of sugar. Pour some lemon juice in another shallow plate. Dip the rims of the glasses in the lemon juice, shake them to remove any excess juice. Dip the rim of the glasses in the sugar mixture, making sure to cover all of the rim.

Mix the ingredients for the drink in a shaker with ice. Pour the drink into the glasses and decorate with apple slices and cinnamon sticks.

Enjoy!