Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Snacks

Brownie Batter Dip

Brunch, Desserts, Snacks, Spread & Dips, Sweets and CandyTove Balle-PedersenComment
Brownie Batter Dip

Brownie Batter Dip

Brownie Batter Dip, I kid you not, there is such a thing. A delicious, creamy, chocolaty dip perfect for all chocoholics out there. It's extremely easy to make, and a sinful way to eat apple and pretzels. Like you need an excuse to eat apples and pretzels.

 

Ingredients:

  • 110 g (1 stick) butter, salted and melted
  • 150g sugar
  • 65 g all-purpose flour
  • 30 g cocoa powder (I used Valrhona)
  • 125 ml plain non-fat yogurt 
  • 1 pinch salt
  • ½ teaspoon vanilla paste
  • 1 tablespoon cold, strong brewed coffee
  • colorful sprinkles

Directions:

Whisk the melted butter with sugar, and vanilla until combined. Add cocoa, flour, salt and coffee, mix until combined. Mix in yogurt, whipping it in with a hand mixer, for a creamy and soft dip. 

Put the sprinkles on top and serve the dip with sliced apples and pretzels. 

Enjoy!

Duck Rilette

Appetizer, Meats, Lunch, Poultry, SnacksTove Balle-PedersenComment
Duck Rilette

Duck Rilette

I live in Silicon Valley, and right now the biggest thing is Super Bowl 50. Everyone is talking about all thing Super Bowl. The Venues, the concerts, the parties, the fan-experiences, the celebrities and off course the food. Most popular must be wings and guacamole, but I wanted something different. Still going for the salty and meaty, I choose a duck rilette, served on toasted baguette slices. A perfect finger-food paring well with a cold beer.

I hope you all will enjoy your Super Bowl parties, weather you are there for the game, the halftime show or the food.

Ingredients:

  • 4 duck legs, I got the legs from Grimaud Farms
  • duck fat, enough to cover the legs completely, I used little over 1 lb
  • 1 bay leave
  • 1 sprig fresh thyme
  • 1-1¼ teaspoon salt (you want to use 1 teaspoon salt pr 350 g meat)

Directions:

Place the duck legs, thyme and bay leave in a pot, pour in the duck fat to cover. Let the duck simmer for about 4 hours, until the meat pulls apart from the bones. Let the duck and fat cool, so you can handle the duck with your hands. 

Wash your hands thoroughly and/or use gloves. Pull the meat from the bones, discarding ALL bones and skin. Weigh the meat, to calculate how much salt you need for the seasoning.  You want to use about 1 teaspoon salt pr 350 g meat. 

Put the meat into the bowl of a stand mixer. Season the pulled meat with the salt. Using the paddle beat the meat for about a minute. Add some of the duck fat, you want to saturate the meat, so when squeezing the fat will slowly drip from the meat. You are looking for at paté consistency.  If not using immediately, spoon rilette into clean jars rinsed with a bit of vodka. Cover the rilette with reserved fat from the duck confit. Store covered in the refrigerator for up to 1 week.

Serve the rilette on thin slices of toasted baguette, and top it of with a cornichon. 

Enjoy!

Semi-Dried Tomatoes

Appetizer, Snacks, Vegetables, VegetarianTove Balle-PedersenComment
Semi-Dried Tomatoes

Semi-Dried Tomatoes

I love love love tomatoes in any way or form. But theses semi-dried tomatoes are pure candy. They are nothing like sun-dried tomatoes, they are soft sweet and with the slight tanginess from fresh tomatoes.

You can use them for almost anything. On sandwiches, pizze (plural of pizza), in casseroles, or stews, in salads and just for a snack.

Ingredients:

  • about 500 g cherry tomatoes, the amount is not important
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon garlic powder

Directions:

Preheat the oven to 325 ℉ (165℃). 

Rinse the tomatoes, and cut them in halves, or quarters for the bigger ones. 

In a cup combine oil, salt, pepper and garlic. Place all the tomatoes in a large ovenproof dish or sheet pan, and coat them with the seasoned oil. Arrange the tomatoes skin side down, being careful not to crowd them. Bake tomatoes for 25-30 minutes. Reduce the  heat to 200℉ (95℃), and keep baking for another 2-3 hours.

Let the tomatoes cool slightly before storing them in a clean container filled with olive oil. They will keep for weeks in the refrigerator. 

Use the semi-dried tomatoes in salads, with any protein, bruschetta or just eat them as a snack.  

Enjoy!

 

Ebelskiver with Pear and Blue Cheese

Brunch, Christmas, Holiday, SnacksTove Balle-PedersenComment
Ebelskiver with Pear and Blue Cheese

Ebelskiver with Pear and Blue Cheese

Today is the first day in Advent, meaning the first of four Sundays before Christmas. In my house we start the christmas decorating on December 1st, or the 1st of Advent, which ever comes first. I might sneak in some christmas things earlier, but who is to judge me ;) On the 4 Sundays before christmas we gather with frinds and family to eat ebelskiver/æbleskiver and drink mulled wine/gløgg. This year I wanted to change it a bit with some savory ebelskiver filled with pear and blue cheese. And they are really good as a hors d’Oeuvre or snack with a glass of good red wine.

Makes about 15 ebelskiver.

Ingredients:

Ebleskiver:

  • 125 g all-purpose flour
  • 65 g butter (salted and melted)
  • 190 ml milk (1,6 cups)
  • ⅛ teaspoon salt
  • 2 eggs
  • 2 teaspoons baking powder

Filling:

  • 1 pear
  • blue cheese
  • 5 pecans

Directions:

Separate the egg yolks from the whites. Whisk whites with a mixer until stiff peaks form. Set aside. Mix milk with flour and baking powder till there's no lumps. Add the melted butter, egg yolks and salt. Let the batter rest for about 5 minutes. Gently fold in the egg whites, do not over mix the batter, but you don't want spots of egg whites in the batter. Heat the ebelskive pan. Fill the holes about ¾. As soon as the batter starts to bubble around the edge, turn* the ebelskiver halfway. Place a pea-sized piece of cheese and a few dices of pear + a sprinkle of chopped pecans into the batter, so it disappears. Add a little bit more batter to the ebelskiver. Turn the ebelskiver all the way, so you end up with a perfect ball. Continue cooking for a few minutes, turning the ball to keep it from burning. * I use a knitting needle to turn the ebelskiver, but you can also use a fork. Serve the ebelskiver hot too warm with a drizzle of honey and a nice glass of wine.

Enjoy!

Crisp bread with beer

Appetizer, Bread, Breakfast, Brunch, SnacksTove Balle-Pedersen1 Comment
Crisp bread with beer

Crisp bread with beer

I have been making crisp breads (knækbrød) for a long time now, but I wanted to change the flavor profile by adding beer and rye. The beer gives the breads a bitter note, that really pairs well with blue cheese or a cold beer.

Ingredients: 

  • 150 g all-purpose flour
  • 50 dark rye flour
  • ½  cup (1 dl) oil, (sunflower- or rapeseed)
  • ¾ cup (2 dl) stout, I used Mikkeller chipotle porter
  • 50 g oats
  • 50 g pumpkin seeds
  • 50 g flax seeds
  • 50 g sunflower seeds
  • 50 g sesame seeds
  • 1 teaspoon baking powder
  • 1,5 teaspoon salt + more for sprinkling

Directions:

Mix all the ingredients in a stand mixer until combined.  

Divide the dough in two. Roll the dough as thin as the pumpkin seeds allow, between to sheets of parchment paper. 

Carefully remove the top parchment paper and cut the dough in desired sizes with a knife, or use a cookie cutter to make different shapes. Slide the parchment paper with the dough unto a baking sheet. Sprinkle salt, puppy seeds or other seeds. You can brush the breads with a little bit of water before sprinkling.

Bake the breads for 20 - 25 minutes at 400°F.

When the crisp breads are done, remove from oven and let cool completely on a rack and store in an airtight container.