Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Oven Roasted Chicken with Lemon

Dinner, Meats, PoultryTove Balle-PedersenComment
Oven Roasted Chicken with Lemon 

Oven Roasted Chicken with Lemon 

 

Roasted chicken is a comfort food in my house. Making it as a one-pot-dinner only makes it better in my opinion. This is a more rustic version, but very very yummy. 

Serves 4-6.

Ingredients:

  • 1 chicken about 5 pounds (2-2½ kg) 
  • 1 lemon (I used a large Meyer Lemon from my tree)
  • 4 garlic cloves, 
  • 2 teaspoons coarse sea salt
  • 5-6 fresh thyme sprigs
  • 10-14 medium Yukon gold potatoes
  • about 2-4 tablespoons olive oil 

Directions:

Make sure to take the chicken out of the refrigerator at least an hour before starting to roast it. This will ensure a more even cooking.

Preheat the oven to 350℉ (180℃).

Rub the chicken with some olive oil, and season it inside and out with salt. Cut the lemon into wedges. Place the chicken in a large roasting pan, and stuff the cavity with lemon and garlic. 

Rinse the potatoes, and cut them in half lengthwise. Dress the potatoes with olive oil, and season with salt. Place the potatoes cut side down around the chicken.

Roast the chicken for 75 minutes. Then raise the temperature to 425℉ (220℃), and continue roasting the chicken for another 30 minutes, until the thickest part of the chicken reaches 175℉ (80℃).

Serve the chicken with the roasted potatoes and a drizzle og the chicken/lemon juices from the roast.

Enjoy!

Smoked Salmon and Cucumber Canapés

Appetizer, Brunch, Fish & seafood, SnacksTove Balle-PedersenComment
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These smoked salmon canapés are just perfect at any party. They are super easy to make and packed with flavor. The cucumber provides the crunch and a clean crisp taste. Make sure to make plenty, it's a crowd favorite.

Makes 25-30.

Ingredients:

  • 1 English cucumber
  • 50-75 g smoked salmon 

Cream cheese/dill spread:

  • 50 g cream cheese
  • 25 g creme fraiche (you can use sour cream)
  • 1 bunch fresh dill, finely chopped, safe some for garnish  
  • 1 teaspoon lemon juice
  • salt to taste

Directions:

Mix the ingredients for the spreads together and season with salt. Scoop the spread into a piping bag and let it rest in the refrigerator for about 30 minutes, allowing the flavors to develop.

Cut the cucumber into ⅓-Inch  (1 cm) slices. Arrange the cucumber slices on a serving platter. Pipe the spread in small tops on top of the cucumber slices. 

Cut the smoked salmon into strips. Fold it up and place on top of the cream cheese.

Garnish with a small sprigs of dill.

Enjoy!

 

Amaretto Eton Mess

Cake, Desserts, HolidayTove Balle-Pedersen2 Comments
Amaretto Eton Mess

Amaretto Eton Mess

This dessert is a mild twist on an English classic, originating from the Eton College's annual cricket game against the pupils of Harrow School. But this is a pavlova dressing up as a layer cake. 

A great easy to make dessert, perfect for the summer parties.

Serves 6-8.

Ingredients:

Meringue:

  • 6 egg whites

  • 300 g sugar

  • 1½ teaspoon lemon juice

  • 50-75 g almond slivers

Filling:

  • 500 ml heavy whipping cream

  • 500 g fresh strawberries, rinsed and sliced.

  • 50 ml Ameretto (Italian almond liqueur)

  • 1 tablespoon confectionary (powdered) sugar

Directions:

Preheat the oven to 250*F (120℃).

Draw 3 x 9-inch (23 cm) circles about 2-inch (5 cm) apart on a parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the meringues.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in lemon juice.

Spoon the meringue inside the drawn circles on the parchment paper. Spread the meringue working from the center towards the edge. Sprinkle with the almond slivers

Bake the meringues for about 60 minutes. Then turn off the oven, and leave the meringues in the oven for another 30-45 minutes, until the oven is cooled. I became a little impatient, so I pulled the meringues out before they were cooled completely, and that is why the meringue traced a bit.

Fold in half the confectionary sugar in the sliced strawberries, set aside.

Whip the cream until medium stiff peaks. Gently fold in some confectionary sugar and amaretto. 

Place the least pretty meringue on a cake stand, and spread ⅓ of the cream topping it with some strawberries. Repeat layering the rest of the meringues, cream, and fruit. Finishing the top layer with a few whole strawberries.

Enjoy!

Vegetable Bearnaise

condiments, Sauce, Dinner, Sides, VegetablesTove Balle-PedersenComment
Vegetable Bearnaise.JPG

 

When you talk sauce, I'm a true Dane. I love sauce, and lots of it. But if you go the classic French sauce way, you have to use large amount of butter or other fats. I learned to perfect the traditional sauce bearnaise made in a blender or made sous vide. And even though they taste delicious, and a little goes a long way, it would be nice to have a sauce bearnaise where you can indulge in the tasty sauce, without eating a whole stick of butter with your steak. Vegetable bearnaise is the answer. With only 6 tablespoons of butter in a big bowl of sauce, that serves 6-8 sauce lovers, this is definitely on the healthier side, compared with the original bearnaise.

You can add pretty much any vegetables you like, just bear in mind that more carrots will give you a sweeter bearnaise. and generally the color of the vegetables will influence the color of the sauce. 

If you like a spicier bearnaise add a dash of cayenne or chilies to the mix. And for a garlic bearnaise add 1 cloves of garlic the last 5 minutes of the simmering. 

Serves 6-8.

Ingredients:

Reduction:

  • 1 bunch fresh tarragon, save some leaves for finishing the sauce
  • 4 small or 2 medium shallots, minced
  • ½ cup (1 dl) white wine vinegar
  • ½ cup (1 dl) dry white wine
  • 6 whole black peppers (for the reduction)

Vegetable base:

  • 1 medium carrot, peeled and roughly chopped 
  • ½ medium onion, peeled and roughly chopped 
  • 2-3 celery stalks, peeled and roughly chopped 
  • ½ medium cauliflower, in florets
  • ½ cube chicken bouillon 
  • ½ teaspoon salt
  • 1 cup (240 ml) water
  • 2 sprigs of fresh tarragon

Finishing touches:

  • 6 tablespoons butter, salted and cold
  • 2-4 tablespoons reduction, to taste
  • 3 sprigs fresh tarragon, leaves only, coarsely chopped 
  • salt, to taste

Directions:

Reduction:

In a small saucepan, combine sprigs of the tarragon, shallots, vinegar pepper and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat, strain the liquid and set it aside to cool. You can make larger amounts and freeze it in smaller portions in an ice cube tray.

Vegetable base:

Place the ingredients for the vegetable base in a saucepan, and bring it to a boil, turn down the heat and let the vegetable simmer covered for about 20-30 minutes until all the vegetables are tender. 

Put vegetable base, butter and reduction into a blender*. Season the sauce with salt and more reduction. Mix in the tarragon just before serving.

Enjoy!

*Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.

Romsnegle - Rum Rolls

Bread, Breakfast, Brunch, Cake, Holiday, techniqueTove Balle-PedersenComment
Romsnegle - Rum Rolls

Romsnegle - Rum Rolls

Romsnegle is a stable at a Danish baker's shop, much like the regular danish (spandauer). This is much like a cinnamon roll made with puff pastry dough and with another filling and icing. Same, - but totally different. This sweet filling pairs so well with the (imitation) rum icing. Ohh so yummy.

Making these rolls with puff pastry makes for a flakier and softer roll. Of cause this is a time consuming bake. But well worth the effort.

The Danish pastry is a laminated yeast dough much like the French croissant. There are many ways to make this lamination. The amount of layers are different from country to country and from baker to baker. You get the flaky layers by folding sheets of dough with butter. 

One of the more important things in puff pastry is the butter. You want to use a european style butter. The European butter contains less liquid and more milk fats than American butter. Most people opt for unsalted butter, but I always use salted butter in my baking.

There are different kinds of folding/turning when it comes to pastry and croissant dough:

Letter fold or Single turn: Dough folded in thirds, like you would do a letter going into an envelope. (I did this for this recipe.)

1. Turn: makes 3 layers of butter

2. Turn: makes 9 layers of butter

3. Turn: makes 27 layers of butter.

Book fold or double turn: Dough folded to the middle and folded again on the middle like a book. This makes 4 layers per fold or turn as they are called.

1. Turn: makes 4 layers of butter

2. Turn: makes 16 layers of butter

3. Turn: makes 64 layers of butter

Some people claim that any more layers than 3 turns using a letter fold, will make the dough like a brioche instead of providing the flaky layers. The 3 turns makes 27 layers. You can mix the folding methods to get the amount of layer you want.

 

Makes 20.

Ingredients:

Dough:

  • 375 g all-purpose flour

  • 200 ml milk

  • 25 g live yeast or 2 teaspoons dry yeast

  • 45 g sugar

  • 50 g butter, salted and soft

  • 1 egg

Butter block:

  • 350 g butter, cold (use a European style butter, it contains less water, than the American butter)

  • all-purpose flour for dusting

Remonce:

  • 100 g butter, salted and soft

  • 100 g sugar

  • 70 g marzipan

  • 1 teaspoon vanilla bean paste

  • 1 tablespoon all-purpose flour

Icing:

  • 1 egg white (pasteurized)

  • Confectionery (powdered) sugar

  • 1-2 teaspoon imitation rum

multicolored sprinkles

Directions:

Dough:

Heat the milk to lukewarm (99℉/37℃). Dissolve the yeast in the warm milk. Add the sugar. If using dry yeast, let the yeast wake up for about 5-10 minutes, until creating a foam on top. Incorporate the egg.

Mix in half of the flour, forming a sticky dough. Mix in the softened butter. Finally mix in the rest of the flour and knead the dough until you have at shiny, slightly sticky and elastic dough, for about 3-5 minutes.

Place the dough on a very lightly floured surface. Using a bench scraper and one hand, work the dough into a round. The tension will build as the dough achieves to the surface as you rotate it.

Place the dough back in the bowl and let it rise until doubled in size, for about 60 minutes.

Butter block: 

Place the cold butter on a well floured surface. With your palms press the butter a little flat. Using a rolling pin pound on the butter to flatten it. Fold the butter into its self, and keep pounding and folding until the butter has the same consistency as the dough. You want to end up with a 15x15 cm / 6x6 inch square of soft but still cold butter. If the butter is too warm or too hard, it will be hard to roll it out in the dough, and it might make holes in the dough, instead of the lamination.

Laminating

Laminating

Laminating:

Place dough  on a lightly floured surface, roll 4 wings out from the center, leaving a center (15x15 cm / 6x6 inch), the same size as the butter block.

Place the butter block over the center, fold the wings over the butter, making sure not getting too much flour in between the layers. Turn the dough over, so the seams are facing down.

Roll the dough to a rectangle, 3 times as long as the hight. Keep it lightly floured so the dough do not stick to the surface. Make sure to roll the dough with straight edges. This will ease the folding.

Making a fold.

Making a fold.

1. Turn: Fold the rectangle in thirds, like a letter. Now you have 3 layers of butter. Place the dough in the freezer for about 20 minutes to cool the butter again.

Repeat this 2 times, making 3 turns and ending up with 27 layers of butter. Let the dough rest on the kitchen counter for 10-20 minutes. (If your kitchen is warm, do the resting in the refrigerator.)

Now the dough is ready to use as a puff pastry for sweet or savory dishes.

If you want to make sweet pastries, you want to make the 3. Turn on a surface sprinkled with about 100 g granulated sugar, and sprinkle another 100 g granulated sugar on top. This will make the dough sweeter and more crispy.

Remonce: 

Mix the all the ingredients so you end up with a soft fluffy mixture. You want to have a soft mixture, so you won't rip the dough, while spreading the remonce. The added flour will prevent the filling to ooze out of the rolls while baking.

Making the rolls.

Making the rolls.

Making the rolls:

Turn the dough out onto a lightly floured surface, and roll it to a large rectangle (16x16 inches/40x40 cm).

Spread the filling in a thin layer onto the dough, leaving a thin edge closest to your self, without filling.

Line 2-3 bakings sheets with parchment paper.

Roll the dough into a large log. Cut the log into 20 slices. When you place the slices on the prepared baking sheets, tuck the lose ends under the roll, and give the roll a little press.  Leave a good spacing between them, so they can spread out without "growing" together. Cover the rolls with a tea towel to rise for about 20 minutes.

Preheat the oven to 355℉ (180℃).

Bake the rolls for 14-16 minutes until deep golden brown.

Let the rolls cool completely, before icing.

Enjoy!

Tips:

The unbaked pastry can be frozen just, after shaping, individually, and can be baked straight out of the freezer, just add about 5 more minutes to the baking time.