Cookies with Cranberries, Almonds, Chocolate, and Liquorice (Cookies med tranebær, mandler, chokolade, og lakrids)

CranberryChocolateAlmondLiquoriceCookies

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 100

150 g melted butter
4 1/2 dl powdered sugar
6 dl flour
6 egg yolks
4 tsp vanilla sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
6 handfuls chopped almonds
150 g chopped chocolate
100 g dried cranberries
12 tsp liquorice powder

Blend powdered sugar, butter, and vanilla sugar together. Blend in egg yolks. In a separate bowl, combine baking soda, baking powder, and flour. Blend into butter mixture. Blend in liquorice powder. Fold in almonds, chocolate, and cranberries. Drop by spoonfuls onto a parchment-lined baking sheet. Bake at 150 C (convection) for 7-8 minutes. Let cool on wire racks.

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Passion Fruit Mousse Cake with Skyr, Liquorice, and White Chocolate (Passionsfrugtmoussekage med skyr, lakrids og hvid chokolade)

PassionfruitMousseCake

 

 

This recipe was found on Chocolat

Serves 8

Blondie Base:
100 g butter
100 g Valrhona Ivoire or another high-quality white chocolate
1 1/2 eggs
75 g sugar
1 tsp Johan Bülow raw liquorice powder
50 g flour
pinch of salt

Passion Fruit Mousse:
200 g passion fruit juice (with seeds)- from ca. 10 passionfruits
30 g powdered sugar
Grains from 1 vanilla pod
1-2 tbsp fresh-squeezed lemon juice
3 sheets of gelatine
120 ml heavy cream
120 g plain skyr

Passion Fruit Gelé:
100 g passion fruit juice (with seeds) from ca. 5 passion fruits
15 g powdered sugar
1 sheet of gelatine

Garnish:
Edible flowers and unsalted pistachios

 

Blondie Base:
Melt butter and white chocolate in a bowl over a water bath.

Beat eggs, sugar, and liquorice powder together; stir in the chocolate mixture.

Stir in the salt and flour.

Place the batter in an 18 cm round springform and bake at 180 C for ca. 25 minutes. Let cool completely while you make the mousse.

 

Passion Fruit Mousse:
Halve the passion fruits, place the innards (juice and seeds) in a pot and give a little boil. Remove from heat and strain.

Place the gelatine in a bowl of cold water for ca. 5 minutes.

Place passion fruit juice, powdered sugar, vanilla grains, and lemon juice in a pot; heat up over low heat.

Wring the water out of the gelatine and add it to the pot. Stir until the gelatine is dissolved.

Pour the mixture into a small bowl and refrigerate briefly.

Beat the heavy cream into whipped cream. Add the skyr, and beat further until stiff peaks form.

Fold the passion fruit mixture in, and spread the mousse atop the blondie base. Refrigerate for a couple hours.

 

Passion Fruit Gelé:
Halve the passion fruits, and place the innards (juice and seeds) in a pot and cook up to a brief boil. Remove from heat and strain the seeds out.

Place the juice back in the pot and add powdered sugar.

Lay the gelatine in a bowl with cold water for ca. 5 minutes, wring free of water, and place in the pot. Stir until gelatine is dissolved.

Pour the mixture into a little bowl and refrigerate briefly.

Spread a thin layer atop the mousse, and refrigerate for an hour. Garnish the cake with chopped unsalted pistachios and edible flowers.

Liquorice Gravad Halibut with Salad and Carrots (Lakridsgravad hellefisk med salat og gulerod)

liquoricegravadfish

 

 

This recipe was found on Hjemmet

Serves 6

350 g halbut filet, frozen for at least 48 hours at -18C)
1 tbsp liquorice powder
1/2 tsp whole fennel or aniseed
1 tsp crushed black pepper
2 tbsp honey
1 tbsp fine salt
1 container of baby blended greens
2 carrots

Serve with:
Bread

Rinse the fish in cold water and pat dry with paper towel. If necessary, remove bones. Prick down into the flesh with a fork.

Blend liquorice powder, fennel (or aniseed), pepper, honey, and salt together. Lay the fish skin side down in a deep serving dish or baking dish. Rub the mixture into the fish well. Cover the dish with plastic wrap and refrigerate 24 hours.

Make shavings of the carrot with a thin peeler, and arrange with greens and thin slices of the fish. Serve with bread.

Beef Ragout with Liquorice, Anise, and Mash (Oksekødsragout med lakrids, anis og mos)

Beef Ragout

 

 

This recipe was found on Hjemmet 

Serves 4-5

800g beef, diced
2 tbsp EVOO
250g shallots, peeled and halved
2 tbsp flour
4 whole liquorice roots
2 star anise
1 tsp Szechuan pepper
1 orange, sliced
2 dl orange juice
4-5 cloves garlic, peeled
2 dl water
1 tbsp kosher salt
1 tbsp liquorice powder

Potato-Parsnip Mash:
500 g potatoes, peeled
500 g parsnip, peeled, sliced
1 dl whipping cream
ca. 3 dl cooking liquid
Salt and pepper

Serve with:
Cooked green beans

Brown the meat on all sides in warm oil in a frying pan. Reduce heat a bit; add shallots and cook until shallots become clear.

Sprinkle with flour and let it suck up the fat. Add liquorice roots, star anise, pepper, orange slices, orange juice, garlic, and water, and season with salt.

Let simmer, covered, 45 minutes, or until meat is tender. Season to taste with salt and pepper and add liquorice powder.

Boil the potatoes and parsnip until tender in water. Strain the water out, but reserve ca. 3 dl of it. Mash the potatoes and parsnips. Add cream and then cooking water until you reach a suitably soft consistency. Season to taste with salt and pepper.

Serve the ragout with mash and beans.

Blueberry Ice Cream Cake with Liquorice and White Chocolate (Blåbærislagkage med lakrids og hvid chokolade)

Blueberry Ice Cream Cake

 

 

This recipe was found on Chocolat

8 Servings

Almond Base:
2 egg whites
100 g demerara sugar
70 g almonds
70 g white chocolate
2 tsp raw liquorice powder (such as the one from Johan Bülow)

Blueberry Ice Cream:
230 g blueberries
100 ml milk
100 ml cream
150 g demerara sugar
Bit of lemon juice

Garnish:
Blueberries
Silver leaf

Base:
Remove the skins from the almonds and blend them to a coarse flour. Chop the chocolate. Beat the egg whites and sugar into a meringue and fold the almond flour, chopped chocolate, and liquorice powder in. Pour the meringue into a 18 cm springform and bake for 15-20 minutes at 175 C. Let cool while making ice cream.

Ice cream:
Blend blueberries, cream, milk, and sugar. Add lemon juice to taste. Run through an ice cream maker. Distribute the ice cream atop the base. Freeze overnight. Garnish with frresh blueberries and silver leaf before serving.

Neapolitan Ice Cream (Regnbue-Is)

rainbow ice cream

 

 

This modern take on Neapolitan Ice Cream consists of a liquorice layer, a white chocolate layer, and a raspberry one. The recipe was found on Mad og Bolig 

Freeze your serving glasses for an hour so your ice cream doesn’t melt when you fill them.

Serves 10

Liquorice Ice Cream:
200 g white chocolate
1/2 dl whipping cream
50 g liquorice syrup, such as the one from Johan Bülow
2 1/2 dl low-fat milk

White Chocolate Ice Cream:
200 g white chocolate
1/2 dl whipping cream
50 g sugar
2 1/2 dl low-fat milk

Raspberry Ice Cream:
230 g raspberries
150 g sugar
1 dl whipping cream
1 dl low-fat milk
1 lemon

Liquorice Ice Cream:
Heat up the chocolate and cream slowly in a pot. Mix until the chocolate is melted and remove the pot from the heat immediately. Stir in the liquorice syrup, and then the milk a little bit at a time. Run through an ice cream maker, and divide in the bottom of 10 small glasses. Freeze the glasses while making the white chocolate ice cream.

White Chocolate Ice Cream:
Heat chocolate and cream up slowly in a pot. Mix until the chocolate is melted and remove the pot from the heat immediately. Mix in the sugar. Mix in the milk a bit at a time. Run through an ice cream maker, and divide the finished ice cream atop the liquorice ice cream in the glasses. Freeze the glasses.

Raspberry Ice Cream:
Blend raspberries and sugar in a blender and strain the seeds from the mixture. Blend the purée, cream, milk, and a bit of lemon juice together and run through an ice cream maker. Divide atop the white chocolate ice cream and freeze the glasses until ready to serve.

Chocolate Meringues with Liquorice Parfait and Cherries (Chokolademarengs med lakridsparfait og kirsebær)

f8420911ee214390b1f24b7455731acf

 

 

This recipe was found on Bo Bedre 

Serves 4-6

4 pasteurised egg yolks
75 g light demerara sugar
1 tbsp liquorice powder
2 1/2 dl heavy cream
200 g creme fraiche, sour cream, or plain Greek yoghurt
1/2 dl pasteurised egg whites
1/4 tsp white wine vinegar
100 g sugar
80 g dark chocolate
4 tbsp Amarena cherries

Beat egg yolks and demerara sugar until airy. Add liquorice powder and beat further for a bit. Beat the cream to a lightly beaten whipped cream. Add creme fraiche and beat a bit longer. Fold the cream into the yolk mixture until it’s uniform. Pour the mixture into a form with a lid. Cover the cream with plastic wrap and close the form. Freeze for at least 6 hours. Take out of the freezer ca. 30 minutes before serving.

Heat oven to 100 C. Beat the egg whites stiff. Add vinegar, and beat a bit more. Gradually add the sugar and beat untl the meringue is thick, white, and firm. Melt half of the chocolate over a water bath and cool. Chop the rest of the chocolate. Carefully fold the chopped chocolate into the meringue mixture. Carefully fold the melted chocolate into the mixture, allowing stripes to form so it looks marbelised. Line a baking sheet with parchment and make four “nests” out of the meringue. Bake for 60 minutes and let cool completely.

Serve scoops of the liquorice parfait in the meringue nests. Top with some Amarena cherries and drizzle patterns atop with the juice.

Liquorice Truffles with Extra Liquorice (Lakridstrøfler med ekstra lakrids)

liquoricetruffles

 

This recipe was found on Piskeriset På Eventyr

100 g high quality milk chocolate
100 g high quality dark chocolate
2 tbsp cream
2 tbsp softened butter
2 tsp raw liquorice powder from Johan Bülow
Fine, sweet liquorice powder to roll the truffles in (from Johan Bülow)

Chop the chocolates and carefully melt over a water bath or in the microwave. Mix the chocolate with the cream, butter, and raw liquorice powder. Refrigerate overnight. Form balls of the mixture and roll in the sweet liquorice powder.

White Chocolate Truffles with Liquorice (Hvide chokolade-trøfler med lakrids)

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This recipe was found on Bo Bedre 

Makes about 30

Ganache:
200 g white chocolate
150 g heavy cream
20 g glucose syrup
1-1 1/2 tsp liquorice powder, preferably Johan Bülow (can be purchased here )

Coating:
200 g white chocolate, melted and tempered
a 15 x 15 cm square form
Ganache- recipe above

 

Chop, melt and temper the white chocolate for the gananche.

Bring the cream and syrup to a boil in a thick-bottomed pot.

Pour 1/3 of the warm cream over the tempered white chocolate.

Mix with a dough scraper until the mass has a uniform consistency.

Add half of the remaining cream, and stir until the mixture gathers itself together.

Add the rest of the cream, and mix until the mixture gathers itself together again and has a lovely, shiny surface. Blend the ganache with an immersion blender if you wish, to more easily obtain the correct consistency.

Add liquorice powder to taste.

Line the form with plastic wrap. Use a lot, so there’s also enough to cover the top.

Pour the ganache into the form and cover with plastic wrap that lies right atop the surface of the ganache.

Refrigerate at least 4 hours, but preferably overnight.

Freeze 2 hours before cutting it out.

Cut the truffles out into 2 x 2 cm squares, or make balls.

Refrigerate 30 minutes before enrobing in chocolate.

Dip the truffles in melted white chocolate, and let the extra run down into the bowl again.

Place truffles on a sheet of parchment and sprinkle with extra liquorice powder.

Let the truffles sit in a cool room for about 30 minutes.

They will keep, refrigerated, for 2-3 days.

Liquorice Crispbread (Knækbrød med lakrids)

bracker

 

 

This recipe was found on Familie Journalen

 

(makes 30)

50 g fresh yeast
1 dl water
200 g rye flour
150 g butter
1½ dl milk
1 tsp. salted liquorice syrup (such as this one: Salty Liquorice Syrup from Johan Bülow)
1 tbsp. liquorice powder (such as this one: Raw Liquorice Powder from Johan Bülow)
1 dl sesame seeds
250 g flour
1 tbsp. sesame seeds

Method

Dissolve yeast in the water, add half of the rye flour and let the mixture stand in a warm place, covered, for 30 minutes. Melt the butter and mix in along with the milk. Mix in the rest of the rye flour along with the liquorice syrup, 1 dl sesame seeds, and liquorice powder, knead the dough with the regular flour and place to rise for 30 minutes. Roll the dough out into a 2 mm thickness and cut out in circles about 10 cm in diametre with a 3 cm hole in the middle. Sprinkle the circles with sesame seeds, bake them at 220 C for 20 minutes, and let cool on a wire rack. A little delicious tidbit for one’s lunchbox or perhaps a slice of cheese.