Liquorice Wreaths - Lakridskranse

Liquorice Wreaths - Lakridskranse

Dansk version

December 3.

One of the classic Danish christmas cookies is vanillekranse, a crispy, sweet, buttery cookie with the distinctive vanilla flavor. These cookies have always been one of my favorite. 

What can you do with a perfect cookie to make it more Danish or Nordic? In this day and age - you have to add liquorice, and so I did. 

Liquorice wreaths is a new take on vanillekranse, the traditional christmas cookie in Denmark. The liquorice taste is subtle and is perfect in this classic crispy cookie.

Ingredients:

• 200 g butter
• 150 g sugar
• 1 egg
• 250 g all-purpose flour
• 100 g liquorice marzipan
• 3 teaspoons raw liquorice powder

Directions:

Cream the sugar and liquorice marzipan with the butter. Mix in the egg, and finally mix in the liquorice powder and flour. 

The attachment and process 

Put the dough into a decorating bag with a star decorating tip. You can also use a cookie press. Pipe the dough in small circles approximately 2 inches (5 cm) in diameter, onto a baking sheet lined with parchment paper.

If you have a stand mixer, a meat grinder attachment and a vanillekranse attachment to make stings of star shaped dough; you can do this instead of piping the cakes:

If using a stand mixer, chill the dough in the refrigerator overnight. Add the cold dough to the feeder on the grinder, and push it into the grinder, and long strings of star shaped dough comes out of the grinder. I do this on medium to high speed. Place the strings of dough on the table, an cut them into 4 inch pieces. Join the ends to form a wreath, and place the cookies on a baking sheet lined with parchment paper.

Bake at 356℉ (180℃) 12-15 minutes, until browned on the edges. It's kinda hard to tell, but it's better to bake them 30 seconds longer than ending up with soft cookies. Cool the cookies on a wire rag. Store in an airtight container at room temperature.

Enjoy!

The Danish version:

Lakridskranse

Dette er en del af Madblogger udfordringen #5 Nordisk Jul. 

#MadbloggerUdfordringen5 og #MadbloggerUdfordringen.

Der er lakrids i alt efterhånden, så jeg måtte lige se om dette ville fungere. Og ja det holder hele vejen. Det er stadig den sprøde lækre krans man kender fra vanillekransen, med en skøn eftersmag af lakrids.

Ingredienser:

• 200 g smør, stuetemperatur
• 150 g sukker
• 1 æg
• 250 g hvedemel
• 100 g lakridsmarcipan (jeg brugte liquorice marzipan fra Bülow)
• 3 tsk rålakridspulver (raw liquorice powder fra Bülow)

Fremgangsmåde:

Sukker, lakridsmarcipan og smør røres sammen, indtil det er luftigt. Rør ægget med i og tilsæt slutteligt lakridspulver og hvedemel. Mix kun til dejen netop har samlet sig. 

Dejen kommes i en sprøjtepose med en stjerne tyl & sprøjtes straks ud i "kranse" på bagepapir - diameter ca. 5 cm. Bages ved 200℃ til de er let gyldne - ca. 12 - 15 minutter. Giv dem hellere lidt længere tid, da de er svære at bedømme udfra farven. Det er ikke sjovt at få bløde småkager.
Afkøles på bagerist og opbevares i tætsluttende dåse.

Velbekomme!

Liquorice Ghosts aka Liquorice Cream Puffs

Liquorice Ghosts aka Liquorice Cream Puffs

These liquorice ghosts or cream puffs are called flødeboller in Danish. Directly translated it means cream rolls, even though  there are no cream and no roll in them.  Basically it’s a wafer, or cookie, with an Italian meringue filling, and covered with chocolate. It is so so yummy, it should be illegal to make or sell.

Growing up, flødeboller was the go-to treat to bring to share at school at your birthday. And it is easy to make up games eating flødeboller, but one thing for sure, it will be messy. 

To make cream puffs it is recommended that you have a electric hand-mixer or even better a stand mixer, because you have to whisk vigorously for more than 15 minutes. 

Makes 20 medium flødeboller

Ingredients:

Base:

• 200 g liquorice marzipan or regular marzipan

Filling:

• 100 g (little over ⅓ cup) pasteurized egg whites

• 200 g ( 1 cup) sugar

• 50 ml (a little under ¼ cup) water

• 2 teaspoons fine liquorice powder

Chocolate coating:

• 200-250 g white chocolate, a good one I used Valrhona

• 25 g dark chocolate

Directions:

Preheat the oven to 350℉ (180℃).

Cut the marzipan log into 20 slices. Place them on a baking sheet lined with parchment paper. Bake the marzipan for 5 minutes, let them cool completely.

Filling:

When making meringue it is very important that there are no fat residue on your bowl and whisk, otherwise the egg whites won't get fluffy.

The naked ghost

Whisk the egg whites until they just turn fluffy. Meanwhile heat sugar and water in a saucepan. Bring it to a boil and keep it simmering until it reaches 243℃ (117℃). 

Pour in the scolding hot syrup into the egg whites while whisking. The meringue becomes pretty warm, but keep whisking for 15 minutes, until stiff peaks. Gently fold in the liquorice powder.

Add the meringue to a piping bag with a plain round tip. Pipe the meringue in a high peak.

Bake the cream puffs for 5 minutes, just until the surface sets, but haven't got any color. This makes it easier to cover in chocolate. Let the cream puffs cool completely.

Tempering the chocolate:

This is how I do it, but if you have your own way, that works for you, use that method.

Chop the chocolate finely, set just under ⅕ of the chocolate aside, and add the rest into a stainless steel bowl. Set the bowl on to a saucepan with very hot water (don't let the bowl touch the water) . Let the chocolate melt while stirring. When the chocolate reaches 102℉ (39℃), take the bowl off the hot water. While stirring let the chocolate cool until it reaches 79-82℉ (26-27℃), add the rest of the chopped chocolate and stir vigorously until its all melted. Put the bowl with chocolate over the hot water again, and heat the chocolate to 84℉ (29℃), and now its ready to use for coating.

Coating:

Place the cream puffs on a wire rack. Drizzle the chocolate on top until the whole peak is covered with chocolate. Tap the wire rack on the counter to get the excess chocolate to run off. Place the cream puffs in the refrigerator for a few minutes until the chocolate has set. 

Melt the dark chocolate and pipe eyes on the ghosts.

The liquorice ghosts will keep 3 days a 50-54℉ (10-12℃).

Enjoy!

Peach Galette with Liquorice Whipped Cream

Peach Galette

We finally got some peaches from our three. The squirrels have been eating all the peaches for the last 5 years. But for the first year the humans are victorious! Well, to be honest we shared the peaches, we got about 20 small peaches, the squirrels got the rest.

I wanted to make a peach pie, but didn't have enough, so I had to scale down. So I had to try to make the more rustic peach galette. And Oh Boy, it was good. I'm definitely going to make this again.

Ingredients:

Crust:

Makes enough for two large galettes

• 375 g (4 cups) sifted all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 large egg, lightly beaten
• 120 ml (½ cup) ice cold water
• 340 g cold salted butter, cut into small pieces
• ⅓ cup sliced almonds + extra sugar for sprinkling
• egg wash (1 egg + a few drops of water, beaten together)

Filling:

• 4 large peaches, sliced into slices
• 1½ tablespoons cornstarch
• 1 ½ tablespoons sugar
• 30 g marzipan
• ½ teaspoon vanilla paste
• fresh mint for garnish

Liquorice whipped cream:

• 250 ml heavy whipping cream
• 2 tablespoons fine raw liquorice powder

Directions:

Crust:

Add the flour, sugar and salt to a food processor and pulse just until combined. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Whisk mix  egg and water together. Drizzle the water/egg mixture over the flour and pulse again until the dough just comes together.

Divide the dough in two and wrap the dough disks separately in plastic wrap. Refrigerate the dough for 30 minutes. 

If you only make on galette, the dough will keep for about 5-7 days in the refrigerator, or you can freeze it.

After 30 minutes, preheat the oven to 400 degrees F.

Filling:

Add the sliced peaches to a bowl. Sprinkle the peaches with cornstarch, sugar and vanilla paste, and toss it all together and let the filling sit for about 10 minutes.

Remove one of the crusts from the fridge.

Roll one of the pie crusts into a ¼ inch thick disk. It's not important to shape the disk perfectly, you want it to look kinda rustic.

Place the dough on a parchment paper lined baking sheet. Spread the grated marzipan in the center, leaving a 2-inch+ border of crust. Layer the peaches on top and fold border of the crust over the peaches. Brush the crust with egg wash, and sprinkle the slivered almonds and some sugar on the crust, and press it into the crust. Bake the galette until the crust and almonds are golden, about 40 to 45 minutes. 

Liquorice whipped cream:

Whip the heavy whipping cream until soft peaks. Fold in the liquorice powder.

Sprinkle with fresh mint leaves on the galette before serving. Serve the galette with liquorice whipped cream or a small scoop of vanilla ice cream.

Peach Galette with Liquorice Whipped Cream

Enjoy!

Rhubarb Crumble with Liquorice Marzipan

Rhubarb Crumble with Liquorice Marzipan

I was told to make more recipes with rhubarb, and of course I complied. This one is for you Vibs.

Ingredients:

• 400 g rhubarb
• 1 tablespoon cornstarch
• 1 tablespoon raw cane sugar
• ½ teaspoon raw liquorice powder
• 35 g marzipan with liquorice, shaved  

Crumble:

• 75 g brown sugar
• 40 g all-purpose flour
• 40 g rolled oats
• slivered almonds
• 60 g butter, salted, and chilled
• ¼ teaspoon fine liquorice powder

Directions:

Preheat oven to 425℉ (220℃). 

Wash and slice the rhubarb and mix them with sugar, cornstarch and liquorice powder. Set aside while making the crumble. 

Mix brown sugar, flour, oats and liquorice in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds. 

Divide rhubarb mixture among 3-4 ramekins. Sprinkle the liquorice marzipan on top of the rhubarb. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.

Enjoy!

The Danish version:

Rababercrumble med lakridsmarcipan

Ingredienser:

• 400 g rabarber
• 1 spsk maizena
• 1 spsk rørsukker
• ½ tsk raw liquorice powder
• 35 g marzipan with liquorice, høvlet  

Crumble:

• 75 g brun farin
• 40 g hvedemel
• 40 g havregryn
• mandelflager
• 60 g koldt smør, saltet
• ¼ tsk fine liquorice powder

Fremgangsmåde:

Opvarm ovnen til 220℃. 

Vask og skær rabarber i små stykker, og bland dem med sukker, maizena og lakrid pulver. Sæt til side, mens crumblen laves.

Bland brun farin, hvedemel, havregryn og lakrid i en stor skål. Tilføj smørret,og brug fingrene til at smuldre smøret i blandingen. Bland mandlerne i tilsidst. 

Fordel rabarberne i 3-4 ramekiner, drys lakridsmarzipan ovenpå. Fordel havregrynsblandingen i et jævnt lag over rabarberne.

Placer ramekinerne på en bageplade med bagepapir. Bag kagerne i 10 minutter. Reducer herefter ovntemperaturen til 175℃, og fortsæt bagningen indtil de er gyldent brune og rabarberblandingen bobler i kanten, ca 15-20 længere. Lad crumblen køle et godt stykke tid før servering.

Server crumblen med en kugle vanilleis eller cream fraiche.

Velbekomme!

Limoncello/Liquorice Tiramisu

Limoncello/Liquorice Tiramisu

I have a love for al thing liquorice, and adding lemons into the mix, makes everything so much better. This spin on the traditional tiramisu is almost better than the original, well they are tie for first place. The limoncello makes the dessert seem light and fluffy and not as heavy as the original. If you don’t care for licorice, just leave it out, the limoncello tiramisu can easily stand on its own.

Ingredients:

Syrup:

• ½ cup (120 ml) limoncello liqueur

• ½ cup (120 ml) water

• ¼ cup (50 g) sugar

• ½ cup (120 ml) lemon juice

Mascarpone cream:

• 4 egg whites (pasteurized)

• 4 egg yolks (pasteurized)

• 150 g confectionary sugar

• 1 teaspoon vanilla paste

• 500 g mascarpone

• 1 lemon, zest of

Other:

• 1 tablespoon fine liquorice powder (from Lakrids by Bülow)

• about 40 ladyfingers, Savoiardi

• 1 teaspoon raw liquorice powder (from Lakrids by Bülow)

Directions:

Syrup:

In a small pan heat the limoncello, water, sugar and lemon juice almost until the sugar has completely dissolved. Set the syrup aside to cool down to room temperature.

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 and lemon zest 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. Sprinkle with some fine liqourice powder.

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

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

Enjoy.

The Danish version:

Limoncello/Lakrids Tiramisu

Ingredienser:

Sirup:

• 120 ml limoncello likør

• 120 ml vand

• 50 g sukker

• 120 ml citronsaft

Mascarpone cream:

• 4 æggehvider pasteuriserede

• 4 æggeblommer pasteuriserede

• 150 g flormelis

• 1 tsk vanille pasta (kornene fra ½ vanillestang)

• 500 g mascarpone

• 1 citron, kun den gule del af skallen

Yderligere:

• 1 spsk fine liquorice powder (fra Lakrids by Bülow)

• ca 40 ladyfingre, Savoiardi

• 1 tsk raw liquorice powder (fra Lakrids by Bülow)

Sirup:

Varm limoncello, vand, sukker og citronsaften op indtil al sukkeret er smeltet. Køl siruppen ned til stuetemperatur. 

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 og citronskallen 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, herefter drysses lidt fint lakridspulver henover. Hæld halvdelen af cremen over, og fordel resten af det fine lakridspulver over hele overfladen. 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 raw liquorice powder (lakrids)  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