Archive for Winter buffet

Rye sourdough bread with apples, raisins and rosemary butter

Photo: Jakob Fridholm/imagebank.sweden.se

 

Rye sourdough bread with apples, raisins and rosemary butter
Baking
15
 

Ingredients
Soaking:
  • 5dl (2½ cups) water
  • 1½dl (2/3 cup) cracked rye kernels
  • 3dl (1½ cups) rye flakes
  • ¾dl (1/3 cup) flaxseed
Quick dough:
  • 300g (10½ oz) sourdough
  • 50g (1¾ oz) yeast
  • 125g (4½ oz) rye flour
Dough:
  • 5dl (2¼ cups) plain yogurt
  • ½dl (¼ cup) syrup, dark
  • 4dl (1¾ cups) rye flour, finely
  • 7dl (3¼ cups) sifted rye flour
  • 4dl (1¾ cups) wheat flour Special
  • 4dl (1¾ cups) sunflower kernels
  • ½dl (¼ cups) honey
  • 1dl (½ cup) raisins
  • 1 apple, cut into pieces
Rosemary butter:
  • 5dl (2¼ cups) cream
  • 2 tablespoons fresh rosemary leaves
  • salt

Instructions
Day 1:
  1. Heat the water to 85°C/185°F.
  2. Add cracked rye kernels, flakes and flaxseed and soak in the water overnight.
Day 2:
  1. Make quick dough by mixing in sourdough, yeast and fine rye flour with the soaked grains. Let stand for 1 hour.
  2. Add the yogurt, syrup, salt, fine rye flour, sifted rye flour, wheat flour special, sunflower seeds, honey, raisins and apple, and work the dough vigorously in a food processer for at least 5 minutes.
  3. Let the dough rise in the bowl for 1 hour.
  4. Spread the sticky dough into 4 greased tins that holds 1, 5 liters. Brush the surface with water and let it rise in the tins for 1 hour.
  5. Preheat the oven to 250°C/480°F. Put the loaves into the hot oven. Lower to 175°C/350°F after 5 minutes and bake the bread ready, it takes about 45 minutes.
Rosemary butter:
  1. Whip the cream until it becomes butter. Season with rosemary and salt.

Roast grouse stuffed with bacon, plum, apricot and birch buds

Photo: Jakob Fridholm/imagebank.sweden.se

 

Roast grouse stuffed with bacon, plum, apricot and birch buds.
Main
10
 

Ingredients
  • 5 grouse
  • 2¼dl (1 cup) bacon bits
  • 2½dl (1¼ cups) dried plums, chopped
  • 2½dl (1¼ cups) dried apricots, chopped
  • 2½dl (1¼ cups) birch buds
  • 10 beets, scaled
  • 3 leeks, scaled
  • carrots, peeled
  • salt
  • white pepper
  • oven 175°/350°F

Instructions
  1. Fry the grouse in butter in a hot skillet.
  2. Mix the bacon with the dried fruits and buds, and stuff the grouse with the mixture.
  3. Place the stuffed grouse in a baking pan with the beets, leeks and carrots.
  4. Cook in the oven until the grouse reaches an internal temperature of 58°C/137°F.
  5. Serve with plums or apricots and some nice green herbs.
  6. Arrange as shown.

Carrot and walnut cake with cardamom frosting

Photo: Jakob Fridholm/imagebank.sweden.se

 

Carrot and walnut cake with cardamom frosting
Dessert, baking
10
 

Ingredients
Cake:
  • 6dl (2¾ cups) carrots, finely grated
  • 2dl (1 cup) canola oil
  • 5dl (2¼ cups) wheat flour
  • 4 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla sugar
  • 4dl (1¾ cups) sugar
  • 2dl (1 cup) walnuts, chopped into small pieces
Frosting:
  • 120g (4¼ oz) cream cheese
  • 50g (1¾ oz) margarine
  • 4dl (1 ¾ cups) confectioner’s sugar
  • cardamom
  • Oven: 175°C/350°F Time: 40 minutes

Instructions
  1. Grate carrots.
  2. Beat eggs and sugar fluffy and add the remaining ingredients.
  3. Bake the cake in a greased pan on a low oven rack.
  4. Mix together the ingredients for the frosting.
  5. Spread the frosting on the cake when it’s cold.
  6. Arrange as shown.

Sourdough toast with bleak roe, red onion and sour cream

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sourdough toast with bleak roe, red onion and sour cream
Starter
2 loaves of bread
 

Ingredients
Blanching:
  • 1 potato (about 100g/3½oz)
  • 1 bottle (33cl) beer of your choice
  • 60g (2 oz) rye flour
  • 1 teaspoon cumin
  • 1 teaspoon fennel
  • 9g (0,3 oz) of salt
Dough:
  • 300g (10½ oz) wheat flour special
  • 100-150 g (1 cup) cold water
  • 5g (3 dr) yeast

Instructions
Blanching:
  1. Peel and slice the potato.
  2. Bring the beer to the boil in a saucepan and add the potato slices.
  3. Let it simmer for about 15 minutes or until the potato slices are soft.
  4. Remove saucepan from heat and add rye flour and spices.
  5. Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
Dough:
  1. Scrape down the blanching in a bowl and add flour, water and yeast.
  2. Start with a little water and add until the dough has a nice fluffy, but not too firm, consistency. Let it rest for about 30 minutes.
After the rest:
  1. Dip your hand in water and take some of the edge of the dough with one hand. Pull the dough slightly and fold it inward. Take a new edge, pull the dough and fold into the center again. Continue until you come full circle.
  2. You make this move a total of three times with about 30 minutes apart.
  3. When you stretch the dough for the third and last time you let it rise for about 2 hours. Now the bread is baked in two steps.
The first step:
  1. Let the dough rest on work surface for about 20 minutes.
  2. Turn the dough so that the flat side is down. Fold the upper side against the middle and press lightly. Fold the bottom side toward the center and press. Then fold one last time, top to bottom so that it takes the form of a loaf.
  3. Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
The second step:
  1. Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F.
  2. In with the bread, and throw in some ice cubes at the same time.
  3. After 15 minutes you can open the door and let out steam. If the bread now has much color, the temperature can be decreased to 200°C/400°F, otherwise you can just continue baking.
  4. After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
Serve:
  1. Butter toast the sourdough bread.
  2. Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.

Baked turbot with onion and nut salad

Photo: Jakob Fridholm/imagebank.sweden.se

 

Baked turbot with onion and nut salad
Main
10
 

Ingredients
Baked turbot:
  • 1,6kg (3½ lbs) turbot
  • 400g (14 oz) butter
  • 2 lemons, rinsed and cut into halves
Onion and nut salad:
  • 4 silver onions, cut thinly
  • salt
  • pepper
  • oil
  • 2 leeks cut very thinly
  • zest from 2 lemons
  • mixed nuts, such as hazelnuts and macadamias, approximately 300g (10½ oz) of each, oven-roasted lightly.

Instructions
Baked turbot:
  1. Grease a roasting pan with butter and add the fish and lemon. Bake in oven at 120°C/250°F for 50 minutes.
Onion and nut salad:
  1. Mix all the ingredients for the salad and arrange as shown, with half the fish fillet put on the other one and the salad in between, sandwich style.