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Birkes, Thebirkes, Københavnerbirkes, Grovbirkes – dear child has many names

May 21, 2012 by mydanishkitchen

Danish Birkes

Up until the time I decided to make Birkes, I thought there was just one type of Birkes. But that is not the case at all. When I started researching recipes I discovered three different kinds of this super delicious Danish pastry.

I was born and raised in a part of Denmark called Jylland where the pastry is referred to as Birkes or Thebirkes. This Birkes does not have a Remonce filling and the pasty at our house was always sliced in half and topped with jam or cheese…super delicious! My search lead me further east to Sjælland which is the island where Copenhagen (København) is located. Here the pastry is called Københavnerbirkes or Thebirkes and the wonderful people in the Copenhagen area makes the pastry with a Remonce filling…equally wonderful in its own way. Grovbirkes, as far as I can tell, can be found throughout Denmark and it is made with a healthy portion of flaxseed, sesame seeds and/or sunflower seeds…this one I have never tasted.

My favorite is the Birkes without Remonce, I guess because it’s the one I grew up with. The Birkes is flaky and buttery in the best true Danish style. The Københavnerbirkes is sweeter in taste, and as far as I can tell, the pastry is eaten as-is. There is a lot of conversation going on out there in Cyber-land about Birkes vs Københavnerbirkes and I was surprised to find out that people from one end of the country to the other, is not really aware of the other kind of Birkes. When I called my parents to ask them about Birkes with a Remonce filling my mother said that she had never heard of “such a thing”, so apparently I am not the only one 🙂

Notice the clumps of butter in the two pictures on the right. The butter should be the size of kidney beans.

Rolling and folding process.

The dough is rolled out, then folded into thirds and folded into thirds again.
This process in repeated three times. Notice how you still see the butter in the dough.

Puff pastry (Butterdej) with all its wonderful layers!

If making Birkes with Remonce, spread remonce over 2/3 of dough, fold into thirds and cut into 2 inch rectangles.

Note: after I filled with Remonce, I placed the dough on the baking sheet upside down so the filling was towards the top. I think this may have resulted in the Birkes that had the filling in them, turned out like The Leaning Tower of Pisa. So try to place them on the baking sheet with the filling towards the bottom.

Makes 2 portions of Puff Pastry dough (Butterdej).

Ingredients:

For the dough:

3 1/2 cups flour (15 3/4 oz) (450 grams)

1 1/2 cups cold unsalted butter (12 oz) (340 grams)

4 1/2 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

1/2 cup warm water (4 oz) (118 ml) (100 – 110 degrees Fahrenheit)

1/2 cup heavy cream (4 oz) (118 ml)

1/2 teaspoon cardamom

1/2 teaspoon salt

2 eggs, room temperature

1/4 cup sugar (1 3/4 oz) (55 grams)

For Remonce filling: optional

2.8 oz butter (80 grams) at room temperature

2.8 oz sugar (80 grams)

2.8 oz marzipan (80 grams) at room temperature

For final assembly:

1 egg, slightly beaten for brushing

Poppy Seeds for sprinkling

Directions:

Place flour into bowl of food processor with steel blade. Cut cold butter into 1/4 inch slices and add to flour. Pulse flour and butter until the butter is the size of kidney beans.

In a large bowl, dissolve the yeast in the warm water. Let stand 10 minutes. Stir in the cream, cardamom, salt, eggs and sugar and mix until combined using a fork. Using a rubber spatula, turn the flour/butter mixture into the liquid and carefully mix just until the dry ingredients are moistened. Cover and refrigerate for 4 hours, overnight or up to 4 days.

Turn the dough out onto a lightly floured surface, dust top of dough with flour. Roll out dough to make a 16 to 20 inch rectangle. Fold dough into thirds, rotate dough a quarter of turn and fold into thirds again, making a small square. Turn over dough. Repeat rolling and folding another two times (making it a total 3 times of rolling and folding), ending with a small square. Using a sharp knife cut dough into two halves. Wrap each 1/2 portion of dough in plastic wrap, place both dough portions in a plastic bag and chill for at least 30 minutes.

Refrigerated dough is now divided into 2 halves. Each half of dough will make 10 birkes rolls. If you are not using the second half of dough, it can be frozen for later use. Defrost in refrigerator for 24 plus hours before using.

If using the Remonce filling, make it at this time. Use a hand-held mixer, beat the butter, sugar and marzipan to a smooth soft spreadable cream. Set aside.

Remove first half of dough from refrigerator and place on a lightly floured surface, dust top of dough with flour. Roll dough out to a 12 x 18 inch rectangle. If using Remonce filling, spread a thin layer of the filling over 2/3 of the long edge of dough. Starting with the long edge that has the filling, fold 1/3 of dough over the middle. Then fold the remaining 1/3 of dough without filling over the middle, the dough is now folded into 3 layers. Using a sharp knife, cut dough into approximately 2 inch rectangular pieces. Place pieces of dough onto a baking sheet lined with parchment paper. Allow to rise for 20-30 minutes.

Preheat oven to 350 degrees F (180 degrees C). Lightly beat egg and brush onto top of dough. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Allow Birkes to cool on baking sheet. Birkes with Remonce filling is eaten as is. Birkes without filling is sliced in half and topped with jam or cheese. Enjoy

Source: My Danish Kitchen

This recipe will be submitted to YeastSpotting.

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Posted in Bread, Breakfast, Danish, Pastry | Tagged , , , , , , , , , , , | 13 Comments »

Bruschetta a la Primo

May 14, 2012 by mydanishkitchen

Bruschetta

Bruschetta is so simple to make, I almost feel a little silly for blogging about it….almost. But with all this warm and sunny Spring weather we have had this year here in Virginia ,I feel inspired to share my Bruschetta with you. It’s a small morsel loaded with flavor. Between the juicy fresh tomatoes, fragrant basil, crunchy bell pepper and wonderful garlic it’s almost flavor overload. I would like to recommend using a flavorful aged Balsamic Vinegar because it really makes a big difference in the outcome. Enjoy!

Ingredients:

Bread – French Baguette, toasted

Tomatoes

Red Onion

Yellow Bell Pepper

1 Garlic Clove (1/2 minced, 1/2 for rubbing bread)

Basil leaves

Salt to taste

Balsamic Vinegar

Extra Virgin Olive Oil

Parmigiano Reggiano – shredded

Directions:

Remove seeds from tomatoes. Dice tomatoes, onion, bell pepper, 1/2 of garlic clove, place into small bowl. Chop basil leaves and add to tomatoes. Season with salt to taste. Add a small amount of Balsamic Vinegar. Toss together and drain off some of excess liquids. Set aside.

Slice french bread and toast. While toast is still hot, rub toast with the remaining 1/2 garlic clove. Top toast with tomatoes, drizzle with a little more Balsamic Vinegar, olive oil and top with shredded Parmigiano Reggiano. Serve immediately. Enjoy!

Source: My Danish Kitchen

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Posted in Appetizers, Lunch | Tagged , , , , | 8 Comments »

Ymerdrys

May 7, 2012 by mydanishkitchen

Ymerdrys

Ymer is a Danish milk product that was developed in the 1930’s. It’s similar to yogurt and buttermilk and it’s often served as a breakfast, snack or dessert. Unfortunately Ymer cannot be purchased in the US but I find that Greek Yogurt is a great substitute.

Rugbrød (Rye Bread)

Ymerdrys is a topping that is sprinkled on top of the Ymer. It is made from Danish Rugbrød (Rye Bread) and the tart and sweet taste of the bread is a perfect compliment to the slightly sour Ymer. Many years ago I purchased Ymerdrys online but I was very disappointing because it was much too sweet. Then recently I came across homemade Ymerdrys, but could it be as good as what I remember from home? Yes it can! And it is very quick and easy to make 🙂

Rugbrød (Rye Bread) crumbs

Ymerdrys is definitely one of those foods that I’ll be making on a regular basis. It’s a great source of fiber, a delicious addition to your Ymer or Yogurt and a great way to use up leftover Rugbrød. Now, Ymerdrys from back home did not have freeze dried berries in it, so that is completely optional, but I just wanted a little extra color in it and I had a bag of freeze dried raspberries sitting around waiting to be used up, besides it turned out über good. Also, when you choose your Rugbrød I would recommend choosing one that has some seeds into, it gives a little extra crunch after it’s baked.

Ymerdrys with dried raspberries

Ingredients:

200 gram Rugbrød (7 1/2 oz Dark Rye Bread)

2 tablespoons brown sugar

1/4 to 1/2 cup freeze dried raspberries, optional

Directions:

Preheat oven to 375 degrees F (190 degrees C)

Break Rye Bread into large chunks and place in a food processor. Add brown sugar. Pulse until desired consistency. Place bread onto a baking sheet lined with parchment paper and bake in oven for 10-15 minutes. Watch it closely the last 5 minutes to make sure it doesn’t burn. Allow to cool on baking sheet. Place freeze dried berries into a small plastic bag and crush into small chunks. Add berries to Rye Bread and mix. Enjoy sprinkled over top of your Ymer or Greek Yogurt!

Rugbrød

Source: adapted from Miras Madblog

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Posted in Breakfast, Danish, Dessert | Tagged , , , , , , , , | 11 Comments »

Varme Hveder aka Hvedeknopper – Warm Spiced Rolls aka Wheat Buds

April 30, 2012 by mydanishkitchen

Varme Hveder aka Hvedeknopper

It’s an old Danish tradition to eat warm Hveder Thursday evening before Store Bededag (Big Prayer Day), which is on the fourth Friday after Easter (May 4th 2012). Store Bededag was introduced in 1686 to consolidate the number of prayer days that could otherwise be used as productive working days. The tradition is from a time when Store Bededag was a work free day and this included the bakers. So the bakers made Hveder the day before Store Bededag for the people to buy and they could then toast and eat them the following day when the bakeries were closed. However, somehow the tradition turned out that people ate the Hveder the night before, perhaps because they are so good.

Hvede dough

Today fresh Hveder can still be found in all baker shops, in the days leading up to Store Bededag or you can bake them yourself. The buns are meant to be eaten when they are warm and toasted which really brings out the flavors. When they are cold they seem a bit dull and heavy. You can top them with butter, jam, cheese or cold cuts. I hope you enjoy these Danish Hveder as much as I have, it brings back wonderful memories for me. 🙂

Varme Hveder

Hveder – makes 16

Ingredients:

125 gram butter (4 1/2 oz or ~9 tablespoons)

4 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

3 deciliter milk (10 oz or ~ 1 1/4 cup)

1 egg

1 tsp salt

1 1/2 tsp sugar

1 1/2 tsp ground cardamom

650 gram all-purpose flour (5 cups or 1 lb 7 oz)

1/2 deciliter milk – for brushing (~1 1/2 oz)

Directions:

Melt butter and set aside to cool down. Warm milk in microwave to 100-110 degrees F, add dry yeast to milk and let sit for 10 minutes.  In the bowl for your stand mixer fitted with the hook attachment add butter and milk/yeast mixture. Start mixer on low, add egg, salt, sugar and cardamom. Add flour in small increments until dough starts to come together (Note: you may not need all the flour). Place dough on a lightly floured surface and give it a quick needing to ensure it is homogeneous. Place dough in a large bowl, cover with a dry and clean tea towel and allow to rise for 30 minutes. Prepare a large baking sheet with parchment paper and set aside.

Place dough onto a lightly floured surface. Divide into 16 equal portions, by first dividing the dough into half and then into halves again and so on. Shape dough pieces into balls by folding the edges under and into the center until they are round. The small opening at the bottom is placed down on the baking sheet. Space dough balls 1 centimeter apart (almost 1/2 inch). Cover balls with tea towel and let them rise for 30 minutes. As they rise, they will start to grow together, this is what you want. Preheat oven to 200 degree C (390 degrees F).

Once risen, brush rolls with a little milk and bake for 15-20 minutes until golden brown. Allow to cool. To serve Hveder, cut in half and toast them. Top with butter or jam, cheese, cold cuts etc. Enjoy!

Note: Dough can easily be frozen after they are formed into balls by placing in a freezer safe bag. Once ready to use, defrost in refrigerator. Allow rolls to come to room temperature and then rise for 30 minutes before baking.

This post will be linked to YeastSpotting!

Source: slightly adapted from Kvalimad

Other sources: Naturbageriet

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Posted in Bread, Breakfast, Danish, Main course | Tagged , , , , , , , , |

Toscakake – Scandinavian Tosca Cake

April 23, 2012 by mydanishkitchen

Toscakake

I can see why this is a very popular Scandinavian cake, it very delicious and highly addictive! Some sources tell me the origin is Swedish while others state that it’s Norwegian so for the purpose of the post we’ll just call it Scandinavian.

Actually the Tosca cake reminds me of the Danish Drømmekage which has a similar topping that’s made with coconut. But we’ll talk more about that cake some other time. The base of the Tosca cake is a delicate and moist sponge cake with a topping that is crunchy and has a sweet caramel, nutty flavor. There are many different variations of this cake out there with the Tosca topping varying from almonds to oats to walnuts or any combination thereof. The cake is also quick and easy to make but careful not to over-bake it. In this version of the infamous Tosca cake I used chopped almonds and oats. You can serve the cake as is or with a dollop of whipped cream or some fresh berries.

I served this cake for the ABGT Blacksmith gang and after they were done with lunch there was one slice of the cake left. I felt my pictures had been a bit rushed and the whipped cream didn’t even make it onto the plate so I figured that I’d pick up some raspberries at the store and retake my pictures with that last slice. Now what I should have done was, take the last slice and secure it somewhere safe. Of course when I returned with the berries that last slice was gone. Lesson learned. 🙂

Tosca Cake

Ingredients:

For the cake:

125 gram butter (4.4 oz) (8.8 tbsp )

2 eggs

125 gram sugar (4.4 oz) (0.6 cup)

100 gram all-purpose flour (3.5 oz) (0.4 cup)

1 tsp baking powder

2 tbsp heavy whipping cream

For the Tosca topping:

75 gram butter (2.6 oz) (5.2 tbsp)

50 gram chopped almonds (1.8 oz)

50 gram old-fashioned Quaker oats (1.8 oz)

150 ml sugar (5 oz.) (0.6 cup)

4 tbsp heavy whipping cream

1 tbsp all-purpose flour

Directions:

Preheat oven to 175 degree C (350 degree F)

Spray a 9 inch spring-form pan with non-stick baking spray, set aside.

Melt butter, remove from heat and set aside to cool slightly. Beat eggs and sugar on high until pale yellow and thick. Sift flour and baking powder into egg mixture, with a spatula mix gently until combined. Add cream and melted butter, mix gently until combined. Pour batter into spring-form and bake 30 minutes or until just starting to turn golden.

In the meantime make the Tosca topping. Melt butter, add almonds, oats, sugar, cream and flour, stir. Bring to a boil and allow to boil for 2 minutes. Pour hot topping over cake and place back into oven. Continue to bake cake until golden, about 15 minutes. Cool cake on baking rack. Serve cake with a dollop of whipped cream or fresh berries. Enjoy!

Source: Cake from Anne’s Food, Topping adapted from Nami Nami

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Posted in Cake, Norwegian, Scandinavian, Swedish | Tagged , , , , , , , , , , | 10 Comments »

Citronfromage – Danish Lemon Mousse

April 16, 2012 by mydanishkitchen

Citronfromage

Citronfromage is a classic Danish dessert, a familiar old friend to all Danes. It can of be served any time of the year but I associate it with long summer days when the sun sets late in the evening. The mousse is a beautiful pale yellow color and it is filled with air making it a very light dessert. The tart lemon flavor is complimented with sweet whipped cream which gives it nice contrast. Make sure to serve the Citronfromage cold with a dollop of whipped cream and enjoy!

Disclaimer: this recipe is made with raw eggs, and as we all know, these days eating raw eggs is frowned upon due to a potential risk of salmonella food poisoning.  You can certainly use pasteurized eggs for this dessert but I chose to use fresh eggs lade the old fashioned way by a happy chicken. For more info on safe handling of eggs check out this FDA site, it has a lot of good information.

Citronfromage: serves 6

Ingredients:

For the Mousse:

1 tablespoon granulated gelatin

3 tablespoons cold water

3 organic lemons, juiced

1 teaspoon lemon zest

3 eggs, separated

1/3 cup superfine sugar

generous 1/3 cup heavy cream

For Serving:

1/2 cup heavy cream

1 tablespoon confectioners sugar

For Candied Lemon Zest:

1 lemon

1/3 cup superfine sugar

1/4 cup water

Directions:

To make the Mousse: Place gelatine and cold water in a heat-proof bowl and let sit for 5 minutes. Meanwhile in a small bowl, using an electrical mixer, beat the egg yolks and sugar until thick and pale in color. In the bowl of your stand-mixer with the whisk attachment (or using a large mixing bowl with clean beaters), whisk the egg whites until stiff peaks form. In another bowl beat the heavy cream until soft peaks form.

Place the bowl with the softened gelatin over small saucepan of simmering water to melt gently. Once gelatine is melted, add lemon juice and zest. While continuing to beat the egg yolks, add the gelatine/lemon mixture in a thin stream. Fold the stiff egg whites and whipped cream into the egg/gelatin mixture until smooth. Pour into individual serving dishes or a large serving bowl, cover with plastic wrap and place in refrigerator to set for at least 3-4 hours.

To make Candied Lemon Zest: Using a zester, cut the peel from the lemon into long strips. Squeeze the juice from the lemon and set aside. In a small saucepan add water, sugar, lemon juice and lemon peel, bring to a boil and continue to simmer for 5 minutes. Remove the lemon strips from the hot liquid. Separate the lemon strips from each other and spread them out on a baking sheet, allow to cool.

To serve: whip the remaining 1/2 cup heavy cream with confectioners sugar until soft peaks form. Serve the lemon mousse cold with the whipped cream and candied lemon zest. Enjoy!

Citronfromage

Source: adapted from The Scandinavian Cookbook

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Posted in Danish, Dessert | Tagged , , , , , , , | 12 Comments »

Stuffed Pasta Shells

April 9, 2012 by mydanishkitchen

Stuffed Pasta Shells

I love stuffed pasta, actually I love anything pasta. But if the pasta is stuffed with just cheese, I am not a fan. So I like to mix something else in with that cheese, in this case, some spicy sausage and lots of fresh basil. The basil gives a wonderful flavor, and the spicy sausage adds a little heat and a better texture. It’s a win win! I hope you enjoy these Stuffed Pasta Shells as much as we did.

Ingredients:

6 oz jumbo pasta shells (1/2 box or 16 individual shells)

8 oz spicy ground sausage, cooked and cooled

15 oz ricotta cheese, part skim

1 egg

10 large basil leaves, chopped

1 cup parmigiano-reggiano cheese

1/2 tsp salt

your favorite marinara sauce

mozzarella cheese, for topping

Directions:

Cook sausage, drain off fat and place in refrigerator to cool.

Combine ricotta cheese, egg, basil, parmigiano-reggiano cheese and salt in a small bowl. Add cooked, cooled sausage. Stir to combine and place in refrigerator to keep cool.

Cook pasta in salted water for 10 minutes. Drain and run under cold water. Set aside.

Preheat oven to 350 degrees F.

In a baking dish place a small amount of marinara sauce. Fill cooked shells with cheese/sausage filling and place in baking dish. Top with more marinara sauce and mozzarella cheese. Bake in oven for 35 minutes. Enjoy!

Source: My Danish Kitchen

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Posted in Comfort food, Italien, Main course, pasta | Tagged , , , , , | 2 Comments »

Mazarinkage

April 2, 2012 by mydanishkitchen

Mazarinkage

You’re probably all wondering, why does she keep posting recipes with marzipan? Well, all I can say is that marzipan is immensely popular in Denmark and it’s a natural part of baking (and besides….I like it)

Mazarinkage is a classic Danish cake found in most bakeries. It’s a sponge cake made with Marzipan which makes the cake moist, sweet and compact. There are many different variations of this cake. Some make it with orange juice/mashed oranges, amaretto or with a nougat glaze instead of the chocolate ganache, all sounding very enticing. But for this post I wanted to keep it close to the way I remember the cake, simply delicious.

Mazarinkage - The ganache is still moist in this picture, and yes I stole a piece of cake before putting the ganache on 🙂

Ingredients:

For the dough:

100 grams all-purpose flour (3 5/8 oz)

100 grams cornstarch (3 5/8 oz)

1 tablespoon baking powder

200 grams butter, melted (7 1/4 oz)

200 grams marzipan, grated (7 1/4 oz)

4 eggs

200 grams confectioners sugar (7 1/4 oz)

For the ganache:

100 grams semi-sweet chocolate, chopped (4 oz)

1 deciliter half and half (3.4 oz or 0.4 cup)

Directions:

Preheat oven to 350 degrees F (180 degrees C).

In a medium bowl, add flour, cornstarch and baking powder, set aside. In a small saucepan melt butter and set aside to cool. Grate marzipan and set aside.

In the bowl of a stand-mixer, with the speed on medium, beat eggs and confectioners sugar. While continuing to beat, add cooled butter in a thin stream.  Add marzipan and then add remaining dry ingredients.

Spray with baking spray or butter a round 9 inch (23 cm) spring-form pan. Pour dough into spring-form and bake 35 to 40 minutes. Allow to cool on a cooling rack.

To make ganache: Add half and half  and chopped chocolate to a small saucepan. Over medium-low heat melt chocolate, stirring frequently until mixture starts to thicken. Remove cake from spring-form and spread ganache over top of cake. Enjoy!

Source: adapted from Kvalimad

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Posted in Cake, Danish, Dessert | Tagged , , , , , , | 20 Comments »

Berry Chip Ice Cream

March 26, 2012 by mydanishkitchen

Berry Chip Ice Cream

The other day I had the pleasure of meeting Ree Drummond from the Pioneer Woman. I was thrilled when I found out she was doing a book signing at our local book store here in Virginia Beach. Our normally sleepy Books-A-Million was filled with people and the lines were as long, as if you were waiting to get on the roller-coaster on a warm summers day, but it was well worth the wait. Ree was as sweet and personal as she appears on her blog. She did not rush people and made small talk with everyone. It was a real pleasure.

Pioneer Woman and My Danish Kitchen

Now, I have been plowing through Ree’s new book Pioneer Woman Cooks: Food From My Frontier and it is loaded with tons of delicious food made in traditional Pioneer Woman style. What caught my eye in her new book was her Blackberry Chip Ice Cream which seems very fitting since we have already had some warm days here in VB. I decided to add some raspberries to the blackberries and I also gave the ice cream time to rest and cool down before tossing it into the ice cream maker. The ice cream turned out creamy, silky and delicious with a gorgeous purple/pink color and it was consumed very quickly by a person who shall remain nameless 😉

Ingredients:

For the Berries:

12 oz blackberries

4 oz raspberries

1/2 lemon, juice

1/4 cup sugar

For the Custard:

1 1/2 cup half and half

1 cup sugar

5 egg yolks

1 1/2 cup heavy cream

4 oz semi-sweet chocolate chips, lightly chopped

Directions:

Place blackberries and raspberries in a saucepan, add lemon juice and 1/4 cup sugar. Simmer over medium heat for 25 minutes until berries are soft and syrupy. Place hot berries in a strainer and with the back of a spoon press juices completely out until only the pulp and seeds remain. Set juice aside, discard pulp and seeds.

In a saucepan over medium-low heat, warm the half and half and 1 cup sugar. Meanwhile in a small bowl beat the egg yolks until thick and pale yellow in color. Temper the egg yolks, by pouring a very thin steam of the warm half and half into the eggs while continuing to beat. Then pour the tempered egg yolks into the saucepan with the remaining half and half. Cook while stirring constantly until  custard has thickened, remove from heat.

Mix the heavy cream into the berry sauce. Then add the custard to the berries and stir to combine. Place mixture in refrigerator to  cool down completely. After mixture has cooled down, freeze according to your ice cream maker’s instructions. At the end of the freezing process, add the chopped chocolate chips. Store ice cream in a freezer safe container. Enjoy!

Berry Chip Ice Cream

Source: adapted from The Pioneer Woman Cooks: Food From My Frontier

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Posted in Dessert, Frozen Dessert | Tagged , , , , , , , , | 15 Comments »

Shrimp and Crab Salad

March 19, 2012 by mydanishkitchen

Shrimp And Crab Salad

I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!

Ingredients:

4 ounces cooked, peeled and deveined shrimp

4 ounces cooked crab-meat

1 hard-boiled egg, finely diced

1/4 cup mayonnaise

1/8 cup celery, finely diced

1 small shallot, finely diced

1 tablespoon fresh lemon juice

1/2 tablespoon fresh dill, chopped

1/2 scant teaspoon Old Bay

Directions:

Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.

In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires. Enjoy!

Source: adapted from Panera

Posted in Appetizers, Lunch, New Years Eve, Salad, Seafood | Tagged , , , , , , , , | 4 Comments »

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