As the last glowing embers of barbecue season begin to die down, so to speak, it’s nice to cram in as many grilling sessions as you can. But Monday to Thursday grilling, for a family man with a job, can be too time consuming. Read more » >>
Tag archives for honey
Sausages on a Wednesday: the ultimate luxury
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This weekend I was forced to give up the fight. The leaves have started their decent into gold-hued death, the birds have ceased their joyful song, September mornings bring a new, silver-tinged chill to the air and Pia has put away the garden furniture. Summer, my friends, is over. Read more » >>
Photo: Jakob Fridholm/imagebank.sweden.se
Honey crisp bread
: Magnus Johansson
: Bread
: 50 breads
This recipe was created by top Swedish pastry chef Magnus Johansson. Magnus Johansson has among other been in charge of the dessert at the Nobel Prize banquet for the last 11 years.
Ingredients
- 30g (1 oz) fresh yeast
- 8dl (3½ cups) milk
- 400g (14 oz) honey
- 200g (7 oz) rye sourdough
- 900g (2 lbs) whole wheat flour
- 500g (1,1 lbs) rye flour
- 900g ( 2 lbs) wheat flour
- 30g (1 oz) salt
Instructions
Day 1:
- Crumble the yeast into a bowl and dissolve it with the milk.
- Mix in the honey and rye sourdough.
- Leave the mixture in the fridge over night.
Day 2:
- Add the salt and the remaining flour a little at the time and work into an elastic dough.
- Preheat the oven to 220°C/425°F.
- Turn the dough out on a lightly floured surface and roll out thinly. Cut out the “breaks”, or make into “rounds”, and put them on baking sheets lined with greaseproof paper.
- Bake in the centre of the oven for 3-4 minutes or until the bread bigin to color, turn them over and bake for another minute.
Photo: www.znapshot.se/Per Erik Berglund
Cheese tray
: Swedish national culinary team
: Dessert
: 10
Ingredients
Chive and apple jelly:
- 4dl (2 cups) apple juice
- 2 green apples, diced 5 mm
- ½dl (¼ cup) chives, finely chopped
- 5 leaf gelatine sheets, soaked
- salt
- black pepper
Honey roasted walnuts with sea salt:
- 300g (10½ oz) walnuts
- 100g sugar
- ½dl (¼ cup) honey
- sea salt
Pumpkin compote with lemon and black pepper:
- 300g (10½ oz) butternut pumpkin, peeled and diced (1 cm)
- 30g (1 oz) honey
- 1 lemon, juice and zest
- black pepper
- salt
Marinated celeriac with hazelnut oil and nutmeg:
- 300g (10½ oz) celeriac, peeled and thinly sliced (2 mm)
- 2 tablespoons hazelnut oil
- 2 tablespoons chervil, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- nutmeg
- salt
Vinegar chips with wild thyme:
- 3 almond potato, shaved slices
- 1 tablespoon spirit vinegar
- salt
- wild thyme, plucked from the stem
Instructions
Chive and apple jelly:
- Heat the apple juice and melt the gelatine in it.
- Let it cool slightly and then stir in the apple and chives.
- Let the jelly set in the refrigerator, then dice (1 cm).
- Toss the dice over the cheese.
Honey roasted walnuts with sea salt:
- Roast the walnuts in a dry frying pan.
- Caramelise the sugar and honey.
- Dip the nuts in the caramel. For a fancy effect, make a string of the walnuts with a needle and thread.
- Dust with a little sea salt and allow to cool.
Pumpkin compote with lemon and black pepper:
- Caramelise the honey slightly, add the pumpkin and gently fry until soft.
- Add the lemon and stew into a compote.
- Season with salt and plenty of black pepper.
- Serve at room temperature.
Marinated celeriac with hazelnut oil and nutmeg:
- Dip the celeriac in boiling, salted water for about 30 seconds.
- Rinse under cold water and season with the oils, chervil and lemon juice.
- Grate nutmeg over.
- Combine with sliced blue cheese.
Vinegar chips with wild thyme:
- Fry the chips in hot oil.
- Drain on kitchen paper and splash with spirit vinegar while still hot.
- Season with salt and sprinkle with thyme.
Photo: Jakob Fridholm/imagebank.sweden.se
Smoked arctic char with honey and mustard terrine and dill cream
: Restaurangakademin Stockholm
: Starter
: 10
Ingredients
Smoked arctic char:
- 5 char fillets
- 10% salt brine (1 dl (½ cup) salt 1 liter (4 cups) of water)
- alder wood chips for smoker
Honey and mustard terrine:
- 600 g (1¼ lbs) fingerling potatoes
- 4-5 tablespoons Swedish mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 2 tablespoons cut dill
- 2 tablespoons cut chives
- 100 g (3½ oz) butter
- 1-2 tablespoon olive oil
- salt and black pepper
Dill cream:
- 300 g (10 ½ oz) sour cream (drained overnight)
- 2 tablespoons dill
- 1 dl (½ cup) fresh spinach
- 1 lemon, zest and juice
- salt and pepper
Instructions
Smoked arctic char:
- Trim and cut off the skin of the fillet and soak it in the brine for 10 min.
- Rinse in cold water and dry on a towel or paper.
- Put the fillet in the smoker and smoke on the heat for about 20 sec.
- Take it off the heat, put on a trey and bake in 70°C/160°F oven until a core temperature of 38°C/100°F.
Honey and mustard terrine:
- Wash and boil the potatoes in salt water until soft, then crush with a wooden spoon.
- Mix with the mustard, butter, herbs, olive oil, honey and season with salt and pepper. Taste.
- Fill up in terrine forms coated with cling film and let it sit for about 1 hour. Cut up in portions.
Dill cream:
- Blend the cream with dill and spinach in a blender and season with lemon, salt and pepper.
