Tag archives for autumn buffet

Meringue cake with berries and whipped vanilla cream

Photo: Jakob Fridholm/imagebank.sweden.se

 

Meringue cake with berries and whipped vanilla cream
Dessert
10
 

Ingredients
Cake:
  • 175°C/350°F oven
  • 75g (2¾ oz) butter
  • 2dl (1 cup) powdered sugar
  • 5 egg (yolks
  • 1½dl (¾ cup) flour
  • 1½ teaspoons baking powder
  • 4 tablespoons milk
Meringue:
  • 5 egg whites
  • 180g (6¼ oz) caster sugar
Vanilla cream:
  • 1 vanilla pod
  • 3dl (1½ cups) whipping cream
Berries:
  • ½dl (¼ cup) red currants
  • ½dl (¼ cup) raspberries
  • ½dl (¼ cup) gooseberries
  • ½dl (¼ cup) black currants
  • ½dl (¼ cup) granulated sugar
  • grated zest of one lemon

Instructions
Meringue cake:
  1. Stir the butter and sugar fluffy. Add the yolks, one at a time.
  2. Mix flour with baking powder. Stir in the flour and milk.
  3. Spread batter in a pan, lined with parchment paper.
  4. Beat the whites to lightweight foam, mix in the sugar a little at the time and whisk for a few minutes to a stable foam.
  5. Spread meringue over the batter a bit uneven in shape.
  6. Bake in the middle or lower part of oven for 20 minutes. Allow cake to cool, remove paper and cut into pieces.
Vanilla cream:
  1. Split and scrape out the vanilla seeds from the vanilla pod and mix with the cream, whisk to foam.
Berries:
  1. Stir sugar with the berries until sugar has melted, turn in lemon zest.
  2. Arrange with vanilla cream and lingonberry berries as shown.

Fried goose breast with black pudding

Photo: Jakob Fridholm/imagebank.sweden.se

 

Fried goose breast with brawn on the thigh with black pudding and lingonberries
Main
10
 

Ingredients
  • Oven 150°C/300°F
  • 2 goose breasts, with the bone
  • goose fat
Brawn on the thighs:
  • 4 goose thigh bone
  • 1 carrot, roughly chopped
  • 1 onion, coarsely chopped
  • 50g (1¾ oz) bacon, salted
  • liter (2¼ cups) chicken stock
  • 2dl (1 cup) red wine
  • 1 bay leaf
  • 4 allspice
  • 2 shallots, chopped
  • goose fat / butter
Black pudding:
  • Preheat the oven to 175°C/350°F.
  • ½ liters (2¼ cups) goose blood
  • 3dl (1¼ cups) light beer
  • 3dl (1¼ cups) coarse rye flour
  • 1 red onion, finely chopped, lightly fried
  • 50g (1¾ oz) lard into small cubes
  • 1 apple, finely diced
  • ½dl (¼ cup) melted butter
  • ½dl (¼ cup) syrup
  • ½ tablespoon salt
  • 1 teaspoon ground ginger
  • a pinch of ground white pepper
  • a pinch ground allspice
  • a pinch ground cloves
Lingonberry:
  • 3dl (1¼ cups) lingonberries, frozen
  • 1½dl (¾ cup) raw sugar
Vegetables:
  • 5 parsley roots, peeled
  • 5 carrots, peeled
  • butter
  • salt and pepper

Instructions
Goose breasts:
  1. Fry the goose breasts in a skillet with eventually some extra goose fat, baste the meat and let it get a proper browning.
  2. Cook in oven until the breasts reach 65°C/150°F in the center.
  3. Let rest in foil about 15 minutes. Cut the breasts into thin slices.
Brawn on the thighs:
  1. Brown the thighs in a saucepan.
  2. Add the vegetables and bacon and let them get browned.
  3. Add the stock and red wine and spices, then cover and simmer gently for two hours until meat comes off the bone.
  4. Strain everything, save the broth.
  5. Pick the meat free from bone and skin, remove the vegetables and spices. Sweat two shallots, and add the picked meat, pour in the broth and reduce the brawn, it should be a little saucy. Add if necessary some goose fat or butter.
Black pudding:
  1. Strain the blood and mix it with beer and rye flour.
  2. Add the onion and stir in all other ingredients except bacon and apple.
  3. Whisk vigorously, then stir in the lard and apple cubes.
  4. Fry a sample and taste the seasoning.
  5. Grease small individual molds and divide the batter into them. Cover with buttered paper and then foil. Bake the pudding in a water bath in the hot oven for about 30 minutes.
  6. Try with a stick if the pudding is ready. Let pudding cool in the molds.
Lingonberry:
  1. Stir the berries with the raw sugar until the sugar has melted.
Vegetables:
  1. Cut the vegetables into wedges lengthwise and brown them in frying pan with butter. Season with salt and pepper.
  2. Cook them slowly until ready in the pan or the oven.

This in an updated version of the traditional roast goose dinner. Why not try this recipe for St Martin’s day? You can read more about the tradition on serviving goose in Sweden on the 10th of November on Sweden.se.

Warm salad of roast pork on the bone with fennel and apple

Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm salad of roast pork on the bone with fennel and apple
Main
10
 

Ingredients
  • Oven 120°C/250°F
  • 500g (1 lb) of bacon cut up
  • 1 onion, split into pieces
  • 2 bay leaves
  • 6 star anise
  • water
  • 2 fennels, washed and trimmed
  • ½ -1 red onion, peeled
  • 1 apple, washed
  • ½ endive, trimmed and rinsed
  • 30g (1 oz) apple mint
  • 3 tablespoons apple sauce
  • 2 tablespoons canola oil
  • salt and pepper

Instructions
Roast pork:
  1. Rinse the pork in cold water for 10 minutes.
  2. Place the pork in a baking dish, add the spices and pour on water to cover.
  3. Simmer in oven with the lid on for about 3 hours until the meat is tender.
  4. Place the meat under pressure until it has cooled, cut into small pieces and fry the pieces until they have a crusty surface. Serve fried to the salad.
Fennel salad:
  1. Slice fennel and red onion very thinly with a mandolin.
  2. Dice the apple, pick the lettuce into small pieces and pick the leaves of apple mint.
  3. Mix ingredients in a bowl. Just before serving, mix in apple sauce, canola oil and season with salt and pepper.

Rose hip soup

Photo: Jakob Fridholm/imagebank.sweden.se

 

Rose hip soup with almond puck sprinkles and beestings pudding
Dessert
10
 

Nyponsoppa or rose hip soup is an everyday classic among Swedish desserts. Rose hip is very rich in vitamin C and the soup is a gorgeous red in color, making it a pleasure to eat in a country that is too cold and wintry dark much of the year to allow the cultivation of oranges.
Ingredients
  • 5dl (2½ cups) dried rose hips
  • 1½ – 2 liters (6-8 cups) of water
  • 1,3dl (2/3 cup) granulated sugar
  • 1 vanilla pod, split and scraped
  • ¼ cinnamon stick
  • 10 portions of beestings pudding
  • 5-8 almond pucks cut into pieces

Instructions
Rose hip soup:
  1. Soak the hips in the water over night.
  2. Bring the hips to boil in the soaking water, add spices. Simmer, stirring occasionally for about 10-15 minutes, lift out the spices.
  3. Press the soup through a colander or blend with a food processer. Thin down with more water if necessary. Add the sugar and simmer until the sugar has melted. If soup is too thin, thicken with potato flour.
Serving:
  1. Bake almonds pucks in oven at 150°C/300°F. Sprinkle on top of the soup. Serve with the beestings pudding.

Notes
Can be served hot or cold.

Autumn ragout

Photo: Jakob Fridholm/imagebank.sweden.se

 

Autumn ragout with parsley, onion, porcini and plum sauce with herbs.
Main
10
 

Ingredients
Ragout:
  • 1kg (2,2 lbs) prime rib, split in two and tied with twine
  • 30g (1 oz) butter
  • 3 shallots, peeled
  • 200g (7 oz) mixed mushrooms, coarsely sliced
  • 1 carrot, peeled and split
  • 1 parsley root, peeled and split
  • celeriac, peeled and split
  • clove of garlic, split
  • salt and pepper
  • 3 tablespoons tomato paste
  • 1 liter (4 cups) veal stock
  • 1 bouquet garni (leek, thyme, bay leaf, parsley)
  • 3 tablespoons plum alt blackcurrant jelly
Vegetables:
  • 500g (1 lb) porcini, “hats”
  • 5dl (2½ cups) canola oil
  • 2 bay leaves
  • 5 cloves garlic, trimmed and crushed
  • 20g (¾ oz) parsley, roughly chopped
Plum sauce:
  • 30 parsley root (small), peeled
  • 50g (1¾ oz) butter
  • 2 shallots, finely chopped
  • 10 plums, fresh, cut into wedges
  • thyme, rosemary, lovage, marjoram, oregano, chopped
  • salt and pepper

Instructions
Ragout:
  1. Brown the meat in the butter until it gets an even browning, season with salt and pepper. Add the vegetables and fry for a couple of more minutes.
  2. Stir in tomato paste and roast it with the ingredients, turn in the veal stock and add the bouquet garni. Simmer in oven or on stove for about 2 ½ hours.
  3. Strain the stock and pick the meat free from the over-boiled vegetables and spices.
  4. Boil the stock and season with plum jelly and salt and pepper; thicken possibly the sauce with flour.
  5. Cut the meat into serving slices, pour on the sauce and serve with vegetables.
Vegetables:
  1. Place all ingredients in a baking tray.
  2. Bake in oven 150°C/300°F about 30 minutes until the porcini are crisp. Lift up the porcini and let it drain.
Plum sauce:
  1. Brown the parsley root in the butter on medium heat, add shallots and sauté another few minutes. Mix in the plums and herbs.