Oxbringa Corned Beef

March 27, 2017

2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6

Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.

Use fresh horseradish (not the vinegar pickled horseradish).

Don’t forget to make soda bread!

  • 2-3 LB brisket
  • 1 carrot
  • 1 leek – white part
  • 1 onion
  • 15 peppercorns
  • 2 laurel leaves
  • 1 celery stalk

SAUCE

  • 8 dl of strained broth from boiled brisket.
  • 3 dl ( ~1 cup or 10 0z) whipping cream
  • mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
  • Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.

Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.

BOILED ROOT VEGETABLES

  • Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.

TO SERVE

  • Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .

Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!

also check out  http://honest-food.net/category/northern-european/

Serve with pinot noir /gamay / chianti.

  • 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
  • 3 TB butter
  • Pomegranate seeds for garnish

SAUCE

  • 1 shallot minced
  • 1 shot (1.5 ounces) of gin
  • ¼ C demi-glace or reduced beef broth
  • 1 tsp ground juniper berries
  • 2 tsp fresh rosemary chopped
  • ½ C sour cream or creme fraîche

COOKING

  • Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
  • Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
  • Add rosemary and  crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
  • Turn off heat. When stops bubbling, add creme fraîche.
  • Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .

Glögg

December 31, 2015

From Nordstjernan

  • Half cup (4 oz) vodka or whiskey or brandy
  • 5 cinnamon sticks
  • 1 tsp crushed cardamom kernels
  • 1 orange peel
  • Mix vodka & spices in covered jar in refrigerator overnight, filter. Then add to wine and sugar, heat.
  • 1 bottle wine (burgundy/cab sav/merlot)
  • 1 cup sugar
  • vanilla bean (or tsp vanilla extract)

Serve with

  • blanched almond slivers
  • raisins

Midsummer potato plate

June 16, 2015

Nordstjernan 2015, Serves 4

Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.

  • 1 LB potatoes
  • ½ LB red onion finely chopped
  • chives (10 g) cut small length
  • fresh dill (10g) tear or chop coarsely
  • 2 hard boiled eggs quartered
  • salt & pepper

Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.

 

Aquavit

December 9, 2014

“Mock Aquavit” by Andreas Viestad 2014

Fylgia #119 Norcal scandi.

try playing with spices to get that OP Anderson taste for a Julbord

  • 2 tsp caraway seeds
  • 1 TB coriander seeds
  • 2 tsp dill seeds
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 star anise
  • 1 whole clove
  • 2 tsp cumin seeds (optional)
  • 1 750 ml /liter bottle potato or other good vodka

Open the vodka bottle, add all the remaining ingredients and cover tightly (Note: option  to warm all the spices in a dry frying pan until they begin to release their essence)

Let stand in a cool, dark place for 1 to 2 weeks, gently shake every 2 or 3 days. How long you let it sit depends on how strong you want it, so taste it after 7 days to see if you want to let it go longer. Strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle.  If it becomes too strong, you can dilute it with a little plain Absolut or other vodka. (optional- add dash Marsala wine)

You can add a little orange or lemon rind.  A little goes a long way.

To serve: place your aquavit in the freezer until chilled.

Aquavit Ginger Snap

December 9, 2014

WSJ dec 2014 … NYC Aquavit restaurant makes 1 bottle, serve with spiced hot chocolate

Aquavit

  • scrub 1 thumb size piece ginger, slice into coins. Add sliced ginger to a glass mason jar or bottle.
  • 5 cinnamon sticks
  • 30 cloves
  • zest of ½ orange (use vegetable peeler)
  • 750 ml good vodka.
  • Seal and store in cool place out of direct light 5-7 days. turn bottle every couple days. Strain away all spices. fine sieve or coffee filter.

Spiced Hot Chocolate – serves 2

  • Into a med pot add:
  • 1¼C milk
  • Zest of ¼ orange
  • 1 cinnamon stick crushed into large fragments
  • 10 cloves
  • 1½ TB peeled and coarsely chopped ginger

Simmer gently 15 minutes, do not scald milk. Then add:

  • Add 1 TB cocoa powder
  • 3 TB light brown sugar
  • 1¼ oz dark chocolate

Whisk until chocolate melts and cocoa is completely mixed. Turn off heat. Add 1 to 2 oz of Ginger Snap aquavit to hot chocolate. Strain into 2 cups/glasses.

Whip ½ C heavy cream until soft peaks form.

top cups/glasses with whipped cream, sprinkle with cocoa powder.

Ted’s Glögg

November 20, 2014

Glögg Serves 15

Need large stainless steel pot, steel strainer to flame sugar cubes, small steel pot to warm vodka to flame sugar, medium strainer to filter wine if cheese cloth not used.

Basically equal parts red wine and port, (e.g. 1 750 ml bottle wine and 1 750 ml bottle port and up to 1 bottle 750 ml vodka). Simmer with spices:cinnamon stick, cardamom seeds or pods, cloves, orange peel, vanilla bean, fresh ginger. Caramelize some sugar either flaming cubed sugar with vodka or simmer in a pot to caramelize sugar. Serve with raisins soaked in brandy and slivered blanched almonds.

WINES warm wine and spices in large stainless steel pot for 1 hour. Do not boil.

  • 1 bottle 750 ml red wine (burgundy or merlot or claret)
  • 1 bottle 750 ml port

SPICES – put all (except whole orange) into cheese cloth or strain later using a medium sieve .

  • 1 tsp about 20 Cardamom seeds, crushed with pestle
  • 1 vanilla bean sliced open and scrape seeds
  • 15 whole cloves
  • 1 stick cinnamon
  • 1 inch fresh ginger (grate or slice thin)- optional
  • thin peel of an orange (save some peel to caramelize  with sugar)- stud peeled orange with cloves and put orange into pot of wine

Carmelize Sugar – Two options: use stainless strainer, small stainless pot to warm vodka OR caramelize in saucepan

  •  750 ml vodka
  • ½ LB sugar cubes
  • Option One:   Flame sugar cubes in strainer method: stack some cubes sugar in flat strainer over pot of wine. Pour warmed vodka over sugar, light with BBQ lighter. wait until all blue flames gone, repeat sugar stack, vodka, lighting flame until all sugar carmelized. OR
  • Option Two: Carmelize sugar in in pot with vodka. Warm over med-low, stir until golden syrupy. Simmer 15 min until large bubble form – now you have carmelized sugar, pour into warm wine quickly before sugar gets hard.

Garnish – serve Glögg warm, let guests add almonds & raisins.

  • 1C raisins (cover with vodka or brandy, warm in microwave, store in jar in refrigerator)
  • 1 cup slivered almonds