Sunset 2015. pair with crisp rosé – pinot noir vin gris

Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)

Dressing Ingredients  – mix together in order:

  • ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
  •  ¼ Cup each: chopped chives, chopped flat leaf parsley.
  • 1 TB sherry vinegar
  • 1 tsp each: kosher salt, light brown sugar, garlic clove,
  • ¼ tsp red chili pepper flakes
  • Whisk in 1 C olive oil
  • Add 1 C chopped roasted pistachios

keeps up to 3 days, tight seal

 

Gravlax

March 24, 2012

Only need five ingredients: salmon, salt, dill, sugar, pepper

For every LB (480g) salmon fillet with skin(bones removed), mix:

  • 2 TB kosher salt
  • 2 TB  sugar
  • 1 tsp black pepper
  • 20 sprigs dill weed

OR Bobby Flay’s/Food Network version

  • 3-4 LB salmon fillets
  • 1/3 C kosher salt
  • 1/2 C sugar
  • 3 tsp white peppercorns crushed with mortar
  • 20 sprigs/bunch fresh dill

Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.

SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.

Serve with knackabrod or  pumpernickle

Julbord Menu

January 22, 2012

First Course

Cured Salmon
Pickled Herring
Sill Salad
Small boiled potatoes
Deviled eggs topped with caviar or small shrimp

Second Course

Cold cuts: Wesphalian ham, salami, Thuringer
Cheeses: Gouda, Jarlsberg, Brie, Blue, etc
Pate
Dilled Cucumber salad
Pickled beets

Main Course

Meatballs with Lingonberries
Prinskorv (small sausages)
Baked Ham
Potatis Korv
Pork Ribs
Red Cabbage
Jansson’s Frestelse (Temptation)

Dessert

Rice Pudding
Mormor’s Danish Ice Cream
Assorted Swedish Cookies

Condiments to have at all courses

Knäckebrod (hardtack) and other crackers
Orange Limpa, sourdough baguette, pumpernickle, rye breads
Butter
Mustard
Sour Cream
Lingonberries
Small boiled potatoes

Beverages

Pilsner beer
Glögg
Aquavit
Champagne, Scotch Whiskey, Port
Sparkling Water
Coffee, Tea

God Jul!