Innkeeper’s Wife’s Lunch Crepes (Krokonens Frokostpandekager)

Ham and Mushroom Crepes

 

 

This recipe was found on Spise Med Mormor 

Makes 8

Crepe Batter:
150 g flour
1 tsp salt
1 tsp sweet paprika
3 tbsp beer or sparkling water
2 eggs
ca 2 1/2 dl milk
50 g butter or margarine for frying

Filling:
150 g mushrooms
2 tbsp butter
Flour
1 1/2 dl cream
Salt
Pepper
100 g ham
Lemon juice

Beat all the ingredients for the crepe batter together and fry them up in a crepe pan with butter (they are meant to be small crepes; not large ones). Place them on a plate with a piece of wax paper in between each.

Wash the mushrooms and thinly slice them. Place in a pot with butter, salt, and a bi to flemon juice. Cook for 5 minutes, then pour the cream over along with a little bit of flour ot thicken. Add a bit of cheese to the mushrooms if you wish. Place a good tablespoon worth of mushroom filling on each crepe, lay some strips of ham atop and roll the crepes up. Place closely together in an oven-safe dish and heat up at 100 C. If you wish, drizzle the crepes with melted butter or with grated cheese.

Leeks Wrapped in Ham (Porrer i skinke)

HamWrappedLeeks

 

 

This recipe was found on Spise Med Mormor

1 kg thin leeks
Salt
Pepper
8-10 slices smoked ham
100 g butter
100 g shredded cheese

Cut the greens and roots from the leeks. Wash them thoroughly. If the leeks are very long, cut them in half.

Bring an ample amount of water to a boil in a pot, add salt and pepper, carefully lay the leeks in and cook them for 15 minutes on low heat. Remove from the pot with a slotted spoon and let them drip off. Roll them in the slices of ham.

Grease an oven-safe baking dish, place the rolls together with half of the butter (cut half of the butter into tiny pieces). Sprinkle cheese atop. Melt the rest of the butter and drizzle it over the cheese.

Bake at 220 C for 20 minutes.

Serve in the dish, straight from the oven, preferably with a glass of white wine and some bread.

White Asparagus with Dried Ham, New Potatoes, and Bozner Sauce (Hvide asparges med tørret skinke, nye kartofler og boznersauce)

whiteasparagusboznersauce

 

 

This recipe was found on Alt For Damerne

600 g thick white asparagus

Bozner Sauce:
4 eggs
3 tbsp cider vinegar
1 pinch salt
Freshly ground pepper
1/2 dl good, mild olive oil
1 bundle chives
200 g good dried ham
400 g small, new potatoes, boiled
Chive blossoms for garnish

Boil the eggs for 8 minutes and cool them off with cold water. Separate them.

Place the yolks in a bowl and mash them. Finely chop the whites and set them aside.

Add vinegar, salt, and pepper to the yolks and whisk well.

Add olive oil a little bit at a time while whisking briskly. Season to taste.

Mix in minced chives and the choped whites.

Peel and boil the asparagus a bit. Arrange the asparagus with sauce, ham, chive blossoms, and potatoes.

Ham A La Maude (Skinke A La Maude)

Ham A La Maude

 

 

This recipe was created by Fritze Juel in 1972 and was featured on Spise Med Mormor 

Serves 8

16 thick slices of Bayonne ham
3/4 kg mushrooms
Butter or margarine
Pepper
6 dl heavy cream
6 tbsp grated Parmesean
2 tsp mustard powder
3-4 tbsp chili sauce

Fold the ham slices together gently and place side by side in a greased, oven-safe dish. Toast the mushrooms in butter/margarine and distribute atop the ham. Beat the cream stiff and add pepper, Parmesean, mustard powder, and chili sauce. Pour over the ham and mushrooms. Bake at 175 C for 25-30 minutes. Serve with bread.

Farmer’s Fine Ham Smørrebrød (Bondens fine skinkesmørrebrød)

hamsmoerrebroed

 

 

This recipe was found on Arla

Serves 4

1 pear, such as Lucas (ca. 225 g)
1/2 fennel (ca. 100 g)
250 g cottage cheese
1 tsp Dijon mustard
1/4 tsp Kosher salt
Freshly ground pepper
1/2 dl minced chive
4 slices Danish rye bread
8 slices ham, such as cold-smoked (ca. 125 g)

Garnish:
Pear slices
Chives
Fennel tops

Core the pear and finely chop it. Cut the fennel into very thin strips. Blend cottage cheese, mustard, salt, pepper, chive, pear, and fennel together in a bowl. Divide this mixture between the bread slices and place ham on top. Garnish with slices of pear, minced chive, and the tops of the fennel.

Deluxe Animal Burger (Luksusdyret)

deluxeanimal

 

 

This recipe comes from Gastromand

Brioche Buns:
350 g flour
3 eggs, plus 1 for brushing
2 tbsp lukewarm water
4 tbsp lukewarm milk
1 tsp salt
25 g fresh yeast
250 g butter
A bit of cardamom

Dissolve the yeast in water and milk. Add egg, salt, sugar, and cardamom and mix well. Add flour while mixing until you have a cohesive dough. Add the butter a bit at a time until the dough is smooth. Let rise for ca. 2 hours and refrigerate a further 2 hours. Take out of the refrigerator and form into 6-8 buns. Let rise for 2-3 hours, or until doubled in size. Brush with beaten egg and bake at 175 C for ca. 20 minutes.

Deluxe Burger:
800 g of the best ground beef you can get (preferably a fatty blend), formed into 4 patties
4 slices fried foie gras
Grated black truffle
4 slices Iberco Gran Bellota
Mayonnaise
Frisée lettuce

Tomato Chutney:
300 g tomatoes
100 g red onion
1 pressed clove of garlic
1/2 dl balsamic vinegar of high quality
75 g sugar
Salt and pepper

Chutney:
Chop the tomatoes and slice up the onions. Throw all the ingredients into a pot and let simmer for ca. 1 1/2-2 hours or until it’s reached a thick consistency.

Burger:
Toast the ham until crisp in the oven. Fry up your burger patties (no more than medium!) Fry your foie gras in a scalding pan.

Assembly:
Slice 4 brioche buns. Spread mayo on the top and bottom. Place lettuce on the bottom, then chutney, ham, and the beef patty. End with foie gras. Serve open-faced, as you’ll freshly grate truffel atop the burger at the table.

Svendborg Ham with Carrot, Brown Butter, and Hazelnut Mayonnaise ( Svendborg-skinke med gulerod, brunet smør og hasselnøddemayonnaise )

1

 

 

This recipe was found on Gastro as part of their “Get 6 Recipes from Pondus” article.

 

Serves 4

 

6 medium carrots
150 g butter
8 slices Svendborg-ham or another air-dried ham
1 container garden cress

Peel and wash carrots. Cut 2 carrots thinly with a mandolin or vegetable peeler along the vertical and place in ice water. Halve the last 4 and grill them until tender on low heat. Heat the butter up in a pot, let it bubble and brown. Strain the browned butter. Arrange the ham slices as shown in the photo with carrot strips, grilled carrots, and drizzles of brown butter. Garnish with cress and dots of hazelnut mayonnaise.

 

Hazelnut Mayonnaise: 

3 pasteurised egg yolks
Salt
1 tbsp apple cider vinegar
1 dl neutral oil
2 dl hazelnut oil

 

Beat yolks creamy with salt and vinegar. Add both oils in a thin stream while whisking, until a thick mayonnaise is formed. Place the mayonnaise in a small pastry bag/bottle for serving.

Quail with Mushrooms and Parma Ham ( Vagtler med champignon og parmaskinke)

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This recipe was found on Opskrifter.dk

 

 

8 quails
200g mushrooms
2 cloves garlic
3 tbsp breadcrumbs
10 fresh basil leaves
8 slices parma ham

 

Lay each quail breast side up on your work surface. Take a knife and cut from the top of the breast, along the skeleton, and all the way around without cutting through the  meat.

Puree mushroom, garlic, and breadcrumbs in a blender. Chop basil and mix it into the puree.

Put a spoonful of puree into each quail. Close the quails up and wrap parma ham around them.

Place the quails in an oven-safe dish and roast at 200°C,  for 15-20 minutes.