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 .
Venison Medallions juniper sauce
December 23, 2016
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 1 tsp vanilla extract or vanilla sugar)
VERSION 2.0 another version (change spices – like when making aquavit)
- 4 oz vodka (or whiskey or cognac)
- 5 cinnamon sticks
- 20 cloves
- 1 piece ginger (peeled)
- 1 tsp crushed cardamom pods
- 1 piece orange peel
Mix vodka & spices in covered jar in refrigerator overnight, filter with coffee filter. Then add to wine and 1 C sugar and 1 tsp vanilla sugar, heat.
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, boiled, cut in half crosswise
- ½ red onion finely chopped
- chives (10 g) chopped
- fresh dill (10g) tear or chop coarsely
- 2 hard boiled eggs cut into eighths
- 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.
Olsson Recipes 