White Wine Sangria With A Twist
Even though Fall is officially here we still have some wonderful warm days left here in Virginia and a White Wine Sangria is still a refreshing choice for a Saturday evening with good company. Here is my favorite Sangria! Instead of a regular glass of white wine, which can sometimes be a little strong, this Sangria is light and refreshing with a citrous touch. The White Wine Sangria is the perfect alternative, if you like me, prefer to avoid red wine and I’m confident that you’ll really enjoy it🙂
White Wine Sangria With A Twist (makes 8 serving)
1 bottle Chardoney
1/4 cup super fine sugar (50 gram)
1 lime, sliced thin
1 lemon, sliced thin
1/2 Granny Smith apple, cored and sliced thin
1 cup apple juice
pinch of salt
12 oz seltzer water
In a large pitcher combine wine and sugar, stir until sugar is completely dissolved. Add lime, lemon, apple, apple juice and salt, mix well. Refrigerate pitcher and at least 1 hour or up to 4 hours. Just before serving add seltzer and ice cubes. Enjoy!
Source: adapted from Brian Boitano
Posted in Drinks | Tagged alcohol, citrous, drink, lemon, lime, sangria, summer, white wine, wine | 2 Comments »
Nutella, what’s not to like. I practically grew up on this stuff 😘 So why not incorporate it into a silky smooth, perfect Nutella Gelato. Guaranteed to keep you cool and perfectly happy on these late summer days.
2 cups whole milk (16 fl oz or 473 ml)
2 cups heavy cream (16 fl oz or 473 ml)
1/4 cup sugar (1.7 oz or 50 g), plus an additional 1/4 cup sugar (1.7 oz or 50 g)
4 egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup Nutella (6.2 oz or 175 g)
Combine milk, cream and 1/4 cup sugar in a small saucepan, heat until sugar is dissolved. Remove from heat.
Place egg yolks and 1/4 cup remaining sugar in a bowl and beat until thick and pale yellow. Add vanilla extract and mix to combine.
While beating, drizzle 1/2 cup of the warm milk into the egg mixture, this will temper the eggs. Then pour egg mixture into the warm milk in the saucepan and heat over medium-low heat until mixture becomes thick enough to coat the back of a wooden spoon.
Pour custard mixture through a strainer into a bowl. Add nutella and stir until completely dissolved. Chill mixture completely before pouring into ice cream maker and follow manufacture’s directions to freeze. Enjoy!
Recipe adapted from Giada De Laurentiis
Posted in Chocolate, Dessert, Frozen Dessert | Tagged dessert, frozen, gelato, ice cream, is, nutella | 2 Comments »
These days I have an abundance of fresh basil leaves. I don’t have much of a green thumb but basil plants and I somehow get along really well. And so I am trying not to let this wonderful aromatic herb go to waste by making some basil pesto. It is quick and easy to make and, although I have not tried it myself, I have read that pesto also can be made using walnuts, unsalted cashews, almonds, pistachios and even sunflower seeds. Besides using pesto on your pasta, it can also be used as a sandwich spread, baked into bread, add a little to your soup or marinara sauce for extra flavor. Today I am freezing mine by dropping spoonfuls into an ice cube tray. Once frozen, I pop them out of the tray and into a freezer bag for later use. Enjoy!
Basil Pesto (makes approx 1 cup)
2 cups packed basil leaves
1-2 large garlic cloves
60 grams pine nuts
1/2 cup reggiano parmesan cheese, shredded and loosely packed
1/4 cup extra virgin olive oil
lemon juice, a big squeeze
salt to taste, a pinch
Place basil leaves, garlic, pine nuts and cheese into a food processor and pulse until coarsely chopped. While the food processor is running, add olive oil and lemon juice. Scraping down sides, process until desired consistency. Add salt to taste.
Source: My Danish Kitchen
Posted in Condiments, Italien, Sauce | Tagged basil, pasta, pesto, sauce | 5 Comments »
Black Magic Chocolate Cake
I have been reading a lot about this cake on social media and it got so much praise that I simply had to give it a try. And I have to say that the rumors about this cake is true. This is an outrageously super duper delicious chocolate cake, and what’s more, it is pretty easy to make, and what’s even more, you can easily make and assemble this cake the day before you intend to serve it. So if you have a crazy chocolate craving, this should take care of it. Enjoy!
Black Magic Cake (serves 8-10)
For the cake:
275 g all-purpose flour (9.7 oz or 4.5 dl)
425 g sugar (15 oz or 5 dl)
90 g unsweetened cocoa (3.2 oz or 2 dl)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla sugar
2 eggs, at room temperature
8.5 fl oz fresh brewed cooled coffee (2.5 dl)
8.5 fl oz milk (2.5 dl)
4.2 fl oz vegetable oil (1.25 dl)
For the frosting:
17 fl oz heavy whipping cream (5 dl)
185 g sugar (6.5 oz or 2 dl)
52 g unsweetened cocoa (1.8 oz or 1 dl)
1 tsp vanilla sugar
To make cake: Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round spring-form pans with baking spray and line bottom of pans with parchment paper, set aside.
Sift together all dry ingredients and set aside. Combine eggs, cooled coffee, milk and vegetable oil in a bowl and beat to combine. Add dry ingredients to wet ingredients, start mixer on slow to combine and then increase speed to medium and beat for 2 minutes, dough will be very thin. Pour dough into prepared pans and bake on middle rack for 30-35 minutes or until a toothpick inserted into middle of cake comes out clean. Allow cakes to cool completely in pans.
To make frosting: combine cream, sugar, cocoa and vanilla sugar in a bowl and beat until you have a thick mousse consistency.
Assembly: remove cooled cakes from pans. If cakes have a slightly curved top, you can level cakes by cutting tops off using a serrated knife. Place one cake onto serving dish and spread half of the frosting out over the cake. Place second cake on top and spread out the remaining frosting. Place cake in refrigerator until ready to serve. Cake can easily be baked and assembled 1 day ahead of time. Enjoy!
Posted in Cake, Chocolate, Dessert, Frosting | Tagged Black magic cake, cake, chocolate, dessert, frosting | 1 Comment »
Bang Bang Shrimp
If you have ever had Bang Bang Shrimp you know that they are slightly addictive. This is a copycat recipe of Bang Bang Shrimp which I have altered a little. My personal preference is to omit the hot chili sauce but of course you can turn the heat up or down as you like it. The cornstarch is what gives the shrimp a slight crunch so don’t shake off too much of it and serve the shrimp hot off the stove. Enjoy!
1 pound raw shrimp, peeled and deveined
1/4 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 to 5 drops hot chili sauce, optional
1/2 to 3/4 cup cornstarch
Extra virgin olive oil, for frying
2 scallions, chopped, use as garnish
Peel and devein raw shrimp. Mix mayonnaise, sweet chili sauce and hot chili sauce (optional) together, sets aside. Sprinkle cornstarch over the raw shrimp and toss to coat.
Add olive oil to frying pan and bring up to medium high heat. And shrimp to hot pan and cook for 1 1/2 minutes on each side (total cooking time of three minutes). Remove shrimp from pan and drain quickly on paper towel. Place shrimp in a bowl and coat with the sauce. Garnish with chopped scallions. Serve and enjoy.
Source: adapted from Food
Posted in Appetizers, Asian, Seafood | Tagged appetizer, bang bang shrimp, seafood, shrimp, sweet chili sauce | 7 Comments »
Grydebrød aka No Knead Bread
This bread is rumored to be the worlds best bread, so easy that a four year old can make it. It is also a no knead bread which a lot of people is going to like and it is baked in a cooking pot. I must say it really is very easy to make although a bit lengthy, however, most of the time spent is downtime. If you make the dough in the early evening, it can rise overnight and you can bake it in the morning. For me this was really perfect for the weekend. Sunday morning we had fresh, warm baked bread for breakfast. Wonderful!
Please note: make sure your cast iron pot is completely preheated before placing dough into it, otherwise the bread may burn and stick to the bottom of the pot. And do not oil the bottom of the cooking pot.
Grydebrød is baked in your cooking pot (in the oven)
Grydebrød aka No Knead Bread
5 deciliter warm water between 100-110 degrees F (17 fl oz)
1/2 teaspoon active dry yeast
625 gram all-purpose flour
2 teaspoon salt
Ensure water is between 100-110 degrees F (38-43 degrees C). Sprinkle active dry yeast over water and let sit for 10 min. Combine flour and salt. Add warm water to flour and stir only to combine, careful not to overwork. Cover with plastic wrap and let it rise at room temperature for 12 hours.
Dough has now finished its first rise and will be very soft and sticky. Sprinkle your table with flour and scrape dough out onto your work surface. Sprinkle a little more flour on top of dough. Fold dough over onto itself a couple of times, then turn it over and shape it into a ball. Place dough into a lightly grease and floured bowl, cover with plastic wrap and let it rise at room temperature for another 2 hours.
Place a cast iron Dutch oven with its lid into oven and preheat oven to 450 degrees F (230 degrees C) for a solid 30 minutes. You want to ensure the cast iron pot and lid is completely up to temperature. Scrape the dough ball into the preheated Dutch oven, put the lid on and place it back into oven. Bake with lid on for 30 minutes. Remove lid and continue to bake for another 15 minutes or until bread is beautifully browned. If you are in doubt when the bread is done it should sound hollow when you knock on it or the internal temperature should be 190 degrees F (88 degrees C). Turn the bread out onto a cooling rack and allow to cool for at least 20 minutes before slicing and enjoying.
Posted in Bread | Tagged Grydebrød, no knead bread, verdens bedste brød, worlds best bread | 8 Comments »
Fastelavnsbolle with Remonce and Raspberry Cream
It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.
Fastelavnsboller (makes 6)
1 store-bought roll croissant dough
1 egg, for glazing rolls
1 tbsp cold water
For the Remonce:
50 g butter, room temperature
50 g Marcipan
50 g sugar
1/2 tsp vanilla sugar
For the Raspberry Cream:
2 dl heavy whipping cream
1 tbsp confectioners sugar
2 tbsp raspberry jam
red food coloring, optional
1 tbsp freeze-dried raspberries, optional
Preheat oven to 350 degrees F.
To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.
Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.
To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).
Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!
Source: Odense Marcipan
Posted in Danish, Dessert, Pastry | Tagged cream, cream buns, croissant, croissantdel, Danish, dansk, fastelavn, fastelavnsboller, hindbærcreme, raspberry, remonce, shrovetide | 2 Comments »
Smørrebrød with Smoked Salmon and Caviar
I think we are overdue for another piece of Smørrebrød (Danish open faced sandwich) and lets make it a festive one. I love smoked salmon and I love caviar. Of course I don’t use expensive caviar, just good old Lumpfish, and so for the purpose of this post we’ll leave the expensive stuff for the Czars and the Royals. But I am picky about my smoked salmon. I don’t care for salmon that is too soft in texture, I prefer for it to be firm and not fall apart when I separate the slices. There is nothing worse than mushy salmon. The mustard I used was a Swedish mustard with dill, but any sweet mustard will do. Happy New Years to all of you!
Smørrebrød with Smoked Salmon, Caviar and Dill Mustard
Ingredients: Smørrebrød – Røget Laks (Smoked Salmon)
1 slice white bread
dill or Boston lettuce
mustard with dill (or any sweet mustard)
Butter bread if desired. Here I used dill as my base, but you could also use a nice fresh lettuce, for example Boston lettuce. Arrange smoked salmon in a decorative fashion. Top with a little caviar (lumpfish). Add a sweet mustard to the plate for dipping. Enjoy with an ice cold beer. Skål and Cheers!
Source: My Danish Kitchen
Posted in Appetizers, Lunch, New Years Eve, Smørrebrød | Tagged caviar, laks, lumpfish, open faced sandwich, salmon, smørrebrød, smoked | 4 Comments »