Wild Game Pot Pie (Indbagt Vildtgryde)

 

 

This recipe was found on Mad og Bolig

Serves 10-12

3 kg mixed wild game (f. ex. 1 kg venison, 1 kg wild boar, 500g wild duck or pheasant, 500 g rabbit)
1 1/2 kg yellow onions
1 1/2 kg potatoes
Salt and pepper
Lemon thyme, rosemary, bay leaves, and allspice

Bouillon:
The remains from the meat
Oil or butter for frying
2 onions
3 cloves garlic
1 carrot
1 parsnip
2 1/2 L water
Thyme
Bay leaves

Crust:
500 g butter
1 kg flour
3 tsp salt
3 dl lukewarm water
1 dl milk for brushing

 

Remove skin, fat, and bones from the meat. Reserve them for the bouillon. Cut the meat in 2 x 2 cm dice.

Filling:
Peel the onions and chop them into 1 x 1 cm pieces. Peel the potatoes and cut them in 1 1/2 x 1 1/2 cm dice. Blend the meat, onion, and potatoes in a bowl. Sprinkle well with salt and pepper. Add the spices.

Bouillon:
Heat up the oil in a pot and add the remains from the meat along with chopped onion, garlic, carrot, and parsnip. Fry until everything is cooked through and add 2 1/2 L water. Add thyme and bay leaves to one’s own taste and let boil.

Crust:
Cut the butter into 1 x 1 cm dice. Blend flour and salt in a large bowl and cut in the butter until the mixture is grainy. Pour the water into the bowl and collect the dough into a ball. Let it rest for a few minutes. Roll the dough out, so it’s large enough to cover the entire pot and is about 1 cm thick. Cover the bottom and sides of the pot with dough, but remember to take a bit of dough and reserve it for the top crust. Pour the meat mixture into the crust. Cover the meat mixture with a top crust and slice a few holes in the crust with a sharp knife. One of them should be a bit larger than the other holes. Strain the bouillon and pour it into the crust through the larger slit. The bouillon should nearly fill the pot up. Brush the crust with milk.

Place the pot’s lid on and bake for 10 hours at 120 C. Check occasionally and add more bouillon, if it seems to be necessary. Serve the dish with bread and a good salad.

This recipe requires a large, 12-15 L pot that can handle being in the oven.

Verbena Ice Cream with Coconut Tuilles (Verbena-is med kokostuile)

 

 

This recipe was found on Bo Bedre

Serves 4

30 g fresh verbena/lemon verbena (only the leaves)
4 1/4 dl milk
2 1/4 dl heavy cream
pinch of flake salt
6 egg yolks
150 g sugar
Raspberries for garnish

Rinse the verbena leaves, pat dry, and roughly chop them. Pour milk, cream, and salt into a small pot. Add the verbena. Heat up to just under the boiling point. Remove the pot from heat, cover, and let sit for 10 minutes. Strain and discard the verbena leaves. Beat the egg yolks and sugar together lightly. Pour the warm milk mixture over the beaten yolk mixture a bit at a time, beating constantly. Pour everything back into the pot, and let the mixture reach 85 C. Mix with a rubber dough scraper. Use a digital thermometer to control the temperature. Strain over a bowl. Quickly cool by placing the bowl in an ice water bath. Blend with an immersion blender to ensure the mixture is completely uniform. Pour into a tightly sealing container and refrigerate overnight. Run through an ice cream machine per its instructions. Place in a tightly sealing container and store in the freezer. If the ice cream sits for a long time in the freezer and becomes hard, let it soften ca. 10 minutes before serving. Serve a scoop with a coconut tuille and some raspberries for garnish.

 

Coconut Tuilles
50 g softened butter
125 g powdered sugar
40 g flour
1 egg
2 egg whites
Dessicated coconut

Heat oven to 180 C. Mix the butter and powdered sugar together in a bowl until uniform. Add the flour. Add the egg and work it in. Work in the egg whites a bit at a time. Use a palette knife and spread the dough thinly out into small cookies on a parchment-lined baking sheet. Sprinkle with coconut. Bake in the middle of the oven until golden. Let cool on a wire rack.

Pumpkin Gnocchi with King Trumpet Mushrooms and Sage (Græskar-gnocchi med kejserhatte og salvie)

 

 

This recipe was found on Piskeriset på eventyr

Serves 3

500 g hokkaido pumpkin
4 1/2 dl flour
1 egg
Salt
Sage
Extra flour for rolling out the gnocchi
Canola oil
15-20 sage leaves
3-4 large king trumpet mushrooms
25 g butter plus extra for cooking
1/2 dl white wine

Wash the pumpkin, remove seeds, and cut into a dice. Weigh 500 g of it (safe the rest for later use, even by freezing if you want). Do NOT peel the pumpkin. Boill the pumpkin until tender, and strain. Blend the pumpkin to a mash in the blender and add the egg. Mix the egg into the mash along with a bit of salt and sage. Add the flour a bit at a time. Refrigerate for an hour.

Roll the dough out into long, thin sausages and cut into 2 cm long pieces. Boil in a large pot with for 2-3 minutes, or until they float. Fish them out of the water with a slotted spoon.

While the gnocchi cook, add a bit of canola oil into a small pan- about 1/2 cm deep. Heat the oil up well. Place the sage leaves in the oil and give them about 10 seconds before fishing them out and placing on a piece of paper towel.

Wash the mushrooms and slice. Place a liberal pat of butter into a pan and fry the mushrooms on medium heat. When they begin to colour, add white wine and let reduce to half the amount. Add 25 g butter and let it melt, then season to taste with salt and pepper. Serve the3 gnocchi with the mushrooms and sage leaves.

Plum Fromage from Richters Gæstgivergård in Køge (Blommefromage fra Richters Gæstgivergård i Køge)

 

 

This recipe is from Richters Gæstgivergård i Køge and was found on Spise Med Mormor 

3 egg yolks
70 g sugar
3 1/2 dl heavy cream
1 1/2 dl plum purée
8 sheets of gelatine
2 cl Peter Heering liqueur
4 macarons

Garnish:
Plums, crushed macarons, lemon balm, and whipped cream

To make the plum purée, cook Victoria plums or a similar variety until tender in a bit of water and sugar in a covered pot, then purée.

Place the gelatine in cold water for 10 minutes. Blend egg yolks, sugar, and plum purée together in a pot and whisk over low heat until thickened; do not let boil.

Wring out the gelatine and melt it into the warm egg mixture. Cool the creme off. Crush the macarons and pour Peter Heering liqueur over. Beat the heavy cream lightly and fold it into the egg mixture with the crushed macarons. Divide the mixture between 4 portion bowls or in a large glass serving bowl and refrigerate a couple hours or until set.

At serving, place a bit of crushed macaron on plates or a serving dish before turning the fromage out onto them/it. Garnish the fromage with whipped cream, plums, and lemon balm.

Buckwheat Porridge with Coconut and Raspberries (Boghvedegrød med kokos og hindbær)

 

 

This recipe was found on Piskeriset på eventyr

Serves 1

3/4 dl buckwheat
3/4 dl dessicated coconut
2 tbsp chia seeds
1/2 tsp vanilla
1 dl fresh raspberries
1 dl water or rice milk

Honey or raspberry syrup for garnish

Mix the ingredients together in a microwave-safe bowl. Place in the microwave and cook for 1 1/2 minutes at 600 W. Pour a bit of raspberry syrup or honey atop the porridge and eat immediately.

Warm Butter Bean Salad with Baked Bell Peppers and Green Beans (Lun smørbønnesalat med bagte peberfrugter og grønne bønner)

 

 

This recipe was found on Mad og Bolig 

200 g dried butter beans
3 red bell peppers
400 g green beans
6 anchovy filets in oil
1 bundle basil
Salt and pepper

Garlic dressing:
3 tbsp EVOO
3 tbsp white wine vinegar
1 clove garlic

Place the beans in a large bowl with cold water and let them soften overnight in the refrigerator. Strain and rinse until the water turns clear. Boil the means until tender in a liberal amount of lightly salted water. Season them as they cook, and remove from heat when they are tender inside, but not overly cooked. Keep the beans covered with boiling water the entire time they cook. Strain in a sieve.

Mix oil, vinegar, and minced garlic together and blend the dressing with the warm beans.

Heat oven to 250 C. Brush the peppers with a bit of oil and bake them for ca 15 minutes, or until the skins are nearly black. Turn while they cook, so the skin blackens all the way around. Place them in a freezer bag and let them cool off. Carefully remove the skins, rinse the seeds out, and cut into thin strips.

Trim the ends off of the beans, and boil in lightly salted water for 3-4 minutes, or until tender with a bit of bite remaining. Cut the anchovies into thin strips.

Roughly chop the basil. Blend peppers, anchovies, and basil with the beans. Season to taste with salt and more wine vinegar. Serve as a side dish with a protein of your choice or as a main dish with bread on the side.

Pheasant Soup with Celery Root and Chestnuts (Vildtbouillon af fasan med selleri og kastanje)

 

 

This recipe was found on Mad og Bolig 

Serves 4

Bouillon:
1 pheasant
1 1/2 L water
Sea salt
1/4 celery root
1 carrot
2-3 tomatoes
1 onion
1 bulb of garlic
5 black peppercorns
2 juniper beries
3 bay leaves

Filling:
1/4 celery root
100 g chestnuts
EVOO
5 sprigs thyme
Salt and pepper
A bit of chervil

 

Bouillon:
Remove the breast from the pheasant, and set it aside. Chop up the rest of the pheasant meat into small pieces, and brown in a pot on high heat. Add water to the pot (enough to cover the meat), and bring to a boil. Skim any impurities off the top, add salt, and skim again. Don’t add too much salt, as the bouillon is going to be reduced and can easily be overly salty if you add too much. Wash the vegetables, and chop them. Add to the bouillon along with the spices, and cook for 2-3 hours. Strain and reduce for a more concentrated flavour.

Filling:
Cut crosses on the tops of the chestnuts, place in a baking dish with some salt, and bake at 180 C for 7-8 minutes, or until they open up. Peel the shells off and roughly choop the chestnuts. Peel the celery root, and cut into 1 x 1 cm dice. Rub a bit of oil, chopped thyme, salt, and pepper into the pheasant breast and fry or grill it in a very warm pan for 3-4 minutes on each side so it gets a nice crust while still being juicy in the middle.

Heat the bouillon through, add the celery root pieces, let them cook for a few minutes, and season to taste with a bit of cider vinegar and sugar if desired. Cut the pheasant breast into thin slices, and divide them among four soup plates. Add the chopped chestnuts, pour the warm bouillon over, sprinkle with chopped chervil, and serve immediately with good bread.

Don’t cook the bouillon for too long or it will become bitter. Don’t cook it on too high a heat or it will become cloudy. If desired, you can add cabbage, roasted nuts, and/or apples to give a fine and fresh sweetness to play against the meat.

Autumn Wreath (Efterårskrans)

 

 

This recipe was found on Familie Journal 

2 dl water
65 g butter
80 g flour
2 eggs

Filling:
3 apples
2 tbsp water
1 cinnamon stick
125 g blackberries
2 tbsp suar
2 dl heavy cream
Grains from 1 vanilla pod

Topping:
3 dl powdered sugar
1 tbsp lemon juice
1 tbsp water

Bring water and butter up to a boil and stir in the flour to create a uniform mass. Let cool a bit and mix in the eggs one at a time. Place the dough in a pastry bag and pipe it out onto a parchment-lined baking sheet into the shape of a large circle. Bake at 200 C for 35 minutes, and let cool. Peel and core the apples, and dice them. Boil until tender in water to which the cinnamon stick and 2/3 of the blackberries have been added, add sugar and let cool. Beat the cream and vanilla grains to a whipped cream. Split the pastry to make two layers. Fill with the apple mixture and the whipped cream. Mix powdered sugar, water, and lemon juice together to make a smooth glaze and top the pastry with the glaze and the rest of the blackberries.

Easy Crisp Cookies with Cinnamon, Cardamom, and Chocolate (Nemme sprøde cookies med kanel, kardemomme og chokolade)

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 60

100 g softened butter
4 egg yolks
2 dl powdered sugar
2 dl brown sugar
1 tbsp cinnamon
1/2 tbsp cardamom
2 tsp vanilla sugar
1 tsp baking soda
3 dl flour
100 g chocolate chips

Preheat oven to 175 C (convection.) Blend butter, the two sugars, and egg yolks together. Add the vanilla sugar. Mix well. Combine baking soda, cinnamon, cardamom, and flour; mix into the butter mixture. Fold in chocolate. Drop cookies onto a parchment lined baking sheet. Bake for 7-8 minutes and let cool on a wire rack.

Sole with Bananas (Søtunge Med Bananer)

 

 

This recipe was created by Rigmor Bagger in 1965 and was featured on Spise Med Mormor 
8 sole filets
4 bananas
75 g butter
2 tbsp flour
1 tbsp curry
Lemon juice
1 egg
1 dl white wine
2 dl heavy cream
Salt
Pepper
2 dl fish stock (if you don’t have the head and bones from the fish)
2 tbsp chopped parsley

Cook the head and bones from the fish (if you have them) in a bit of water, add salt and a couple peppercorns (otherwise, if using premade fish stock, skip this step.) Beat the eggs and combine the flour and curry in their own bowl. Coat the fish in the eggs, then coat them in the flour mixture. Fry them lightly brown and place them in an oven-safe dish.

Cut the bananas lengthwise (or cut them into small pieces), roll them in the flour, fry them, and place in the dish. Keep the fish and bananas warm! Strain the fish stock you made (if you made it). There should be 2 dl. Cook that up with the 2 dl cream. Add a lump of butter into the sauce, melt it in the sauce, then add lemon juice and white wine.

When ready to serve, pour the sauce over the fish and bananas and sprinkle with chopped parsley.