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Pumpkin Bars with Hazelnut Cream

October 7, 2010 by mydanishkitchen

Pumpkin Bars With Hazelnut Cream

Pumpkin Bars With Hazelnut Cream

I heard there is a Pumpkin shortage. A couple of weeks ago, there was no pumpkin to be found anywhere (believe me I looked) but now the stores are fully stocked. So do we have a shortage or did we just get off to a slow start? In any case, I am very happy to see pumpkin on the shelves again and now I can finally get started with my fall baking.

To me, Pumpkin is one of those types of food that is an acquired taste. I really didn’t care for it when I first came to the States but as time have gone by, not only do I like it, I completely love it. Not that pumpkin itself has much flavor but when seasoned correctly it become very delicious.

These pumpkin bars are light and moist all at the same time, and extremely tasty. I like them plain with no topping at all, but if you like a little topping with it, then the hazelnut/cinnamon cream compliments it very nicely. I hope you enjoy these Pumpkin Bars.

Pumpkin Bars

Pumpkin Bars With Hazelnut Cream

Ingredients for Pumpkin Bars: 

4 large eggs

1 2/3 cups granulated sugar

3/4 cup vegetable oil

15 ounce can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Ingredients for Hazelnut Cream:

1 1/2 cup whipping cream

3 – 3 1/2 tablespoon Hazelnut Liqueur

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan and set aside.

In a large bowl combine eggs, sugar, oil and pumpkin. Mix on medium speed until blended well. Sift together flour, baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix on low-speed until batter is smooth. Spread batter into greased pan and bake for 30 minutes. Insert a toothpick into center of cake, toothpick should come out clean if cake is done. Let cool completely before cutting into bars.

To make Hazelnut Cream: Add Hazelnut liqueur in increments and taste as you go to see how mild or strong you like the mixture. In a small bowl combine whipping cream, Hazelnut liqueur and cinnamon. Beat until mixture starts to thicken and beaters leave tracks in cream. Serve on top of Pumpkin Bars, if you like. Enjoy!

Source: adapted from Paula Deen, originally by Patty Ronning

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Posted in Autumn, Dessert | Tagged , , , , , , , , | 6 Comments »

Koldskål featured on Food News Journal

October 4, 2010 by mydanishkitchen

Today, Monday October 4th is a special day for My Danish Kitchen. I am honored and so pleased to announce that my dish Koldskål is being featured as the Daily Recipe on the Food News Journals website.

Danish Koldskål

Danish Koldskål

Posted in Danish, Other | Tagged | 5 Comments »

Lynchburg, Virginia

October 3, 2010 by mydanishkitchen

Every fall we visit the college our son is attending in Lynchburg, Va. It’s an opportunity to see what our sons life is like at the college and the highlight of the weekend is the Pumpkin Parade where the Seniors and Sophomores serenade each other in song. It’s an event Joe and I look forward to every year. 

Pumpkin Parade at Randolph College

Randolph College

We typically stay at the Residence Bed & Breakfast but this time we also had the pleasure of staying at the Federal Crest Inn. 

George and Joann are the owners of The Residence Bed & Breakfast. They are always very personable and cheerful, the rooms are clean, tastefully decorated and comfortable. As an added bonus, the B&B is located next to the college so everything is within walking distance. Breakfast is always a special treat where we enjoy conversing with other parents who have students attending the college as well. The Residence breakfast consisted of a Croissant with cream cheese and syrup, bacon and fruit. Choices of coffee, tea, orange or cranberry juice. Joann always puts on a really nice spread for breakfast and at checkout she sends us off with small bag of cookies. This time it was Snickerdoodles. 

The Residence B&B - Stuffed Croissant

The Residence Bed & Breakfast

The Residence Bed & Breakfast

The following night was our first time staying at The Federal Crest Inn. The Inn is owned by Ann and Phil who is a very pleasant and hospitable couple. Ann is an artist who has pieces of her art displayed throughout the house. Beautiful hand painted wine glasses amongst other things. The rooms in the house are equally tastefully decorated, clean and comfortable. Sunday morning at the Federal Crest we were served sliced fruit in yogurt with Muesli and a Cranberry muffin. This was followed by the best French toast I have ever had!!! served with bacon and a slice of cantaloupe. 

The Federal Crest Inn - Fruit in Yogurt and Cranberry muffin

The Federal Crest Inn - French Toast

The Federal Crest Inn

Saturday morning we were exploring Lynchburg’s Main Street area and came across this wonderful little market. They had seasonal veggies for sale outside and local arts and crafts, wine and baked products inside. Look at these delicious baked goods, too bad we just had breakfast. We picked up some local wine and I scored a really cute and comfortable knitted pink blouse from Pappy’s Knitting.  

Lorraine Bakery

Lorraine Bakery

Lynchburg Community Market

Miss Lynchburg Pumpkin

The local artists were a real pleasure to talk with and we will definitely stop by there again next time we’re in Lynchburg. And to top is all off Lynchburg had the perfect Harvest Moon, did you see it?

Harvest Moon

 
Source: My Danish Kitchen

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Posted in Travel | Tagged , , , , , , | 3 Comments »

Chicken Scallopine with Basil and Fontina Cheese

September 27, 2010 by mydanishkitchen

Chicken Scallopine With Basil And Fontina Cheese

Chicken Scallopine With Basil And Fontina Cheese

I have made this Chicken Scallopine many times before and it is absolutely lovely. The Fontina cheese is what really makes this dish. I like to use a Danish Fontina which is mild, sweet and nutty. It is also a very soft cheese so it can be a bit challenging to shred. Try placing the cheese in the freezer for 10-15 minutes before shredding. Of course, you could simply just cut the cheese into very thin slices instead and place onto chicken. It should roll just fine since the cheese is so soft. This recipe was originally made with sage but I just love the basil flavor with the tomatoes.

Chicken Scallopine With Basil And Fontina Cheese

Ingredients:

6 skinless, boneless chicken breasts, pounded thin

salt and freshly ground pepper

6 large basil leaves, plus more

3 ounces grated Fontina cheese, shredded

3 tablespoons olive oil

1 large garlic clove, cut into thick slices

1/2 cup white wine

1 (28 ounces) can whole San Marzano tomatoes

a pinch of red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Special Equipment: toothpicks

Directions:

Rinse chicken breasts under cold running water and cut off any excess fat. Place one chicken breast in a large zip lock bag, press out inside air and close. Pound chicken breast thin using the smooth end of a meat tenderizer or a rolling-pin. Repeat with remaining chicken breasts.

Place chicken breast on plastic cutting board, narrow end facing you. Sprinkle with salt and pepper. Place on large basil leaf on top of chicken. Sprinkle with 1/2 ounce Fontina cheese (about 2 tablespoons). Starting with the narrow end, roll up chicken and seal with two toothpicks. Repeat with remaining chicken.

Warm the olive oil and garlic slices in a large heavy skillet over medium-high heat until garlic is fragrant. Add the chicken and brown on all sides. Remove the chicken to a plate and discard the garlic. Add the wine and simmer for 2 minutes, scraping the brown bits from the bottom of the skillet with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender or food processor and blend until smooth. Add the tomato mixture to the reduced wine, season with salt and pepper, stir to blend. Place the browned chicken breasts back into the skillet with the tomato sauce, cover and simmer for 10 minutes. Turn the chicken over and simmer covered for another 10 minutes. Chop extra basil and add to sauce, stir. Remove all toothpicks.

Spoon tomato sauce onto a warm serving platter. Cut each chicken breasts into half and place on top of tomato sauce. Serve immediately.

Chicken breasts rolled up and secured with toothpicks

Brown chicken on all sides.

Source: adapted from Giada De Laurentiis

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Posted in Chicken, Italien, Main course | Tagged , , , , , , | 6 Comments »

Chocolate Cupcakes with Nutella Icing

September 19, 2010 by mydanishkitchen

Chocolate Cupcakes With Nutella Icing

Chocolate Cupcakes With Nutella Icing

So my husband Joe, you know the Blacksmith, had his Blacksmithing buddies over for their monthly meeting. This time I decided to also make them a sweet treat and when Joe saw these cupcakes on Barefoot Contessa’s TV show (yeah, I force him to watch the FoodNetwork…evil laugh) he decided that’s what he wanted. Except the original cupcakes had a Peanut Butter frosting and there is no way, no how, I am making anything Peanut Butter. Sorry, just can’t stand it. So we decided on a brilliant solution, Nutella of course. So here it is, please enjoy Chocolate Cupcakes with Nutella Icing.

Artist Blacksmith Group of Tidewater

Chocolate Cupcakes With Nutella Icing

Ingredients for cupcakes:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup dark brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, at room temperature

1/2 cup sour cream, at room temperature

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Ingredients for Icing:

1 cup confectioner’s sugar

1 cup Nutella

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy whipping cream

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 2 sugars on high-speed until light and fluffy (approx 5 minutes). Lower speed to medium and add the eggs one at a time, then add vanilla and mix well.

In a separate bowl, mix together buttermilk and sour cream. In another bowl, sift together flour, cocoa, baking soda and salt.

On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl. Mix only until blended. Fold batter with a spatula to be sure it’s completely blended.

Divide batter among the cupcake pans, using an ice cream scoop per cup. Bake in the middle of oven for 20 to 25 minutes. Using a toothpick test to make sure cupcakes are done. Toothpick should come out clean. Cool for 10 minutes, then remove from pan and allow to cool completely before frosting.

To make the frosting: place confectioner’s sugar, nutella, butter, vanilla and salt in the bowl of an electrical mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, scraping down the sides of bowl as you work. Add the cream and beat on high-speed until the mixture is light and smooth.

Once cupcakes are completely cooled, frost with Nutella Icing. Enjoy!

Chocolate Cupcake With Nutella Icing

Chocolate Cupcake With Nutella Icing

Source: adapted from Barefoot Contessa

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Posted in Chocolate, Cupcakes, Dessert, Frosting | Tagged , , , , , , | 13 Comments »

Roasted Tomato Basil Soup

September 13, 2010 by mydanishkitchen

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

If you read my blog on a regular basis you’ll know that I am a bit of a tomato freak. So it makes sense that tomato soup is one of my favorite types of soup. In my humble opinion, there is nothing more soothing than a bowl of warm and slightly peppery tomato soup served with a slice of fresh bread. Yum!

This time I chose to make it a smooth textured soup but if you would like it a little more coarse, use canned diced tomatoes instead of whole canned tomatoes. And only blend the roasted tomato chunks and then pass them through a sieve. This will give you more chunks but without skin and seeds from the roasted tomatoes.

Also I should mention, that this recipe makes quite a few portions and if your family or friends are not too keen on tomato soup, no worry, because this soup freezes really well. I like to divide it into smaller serving sizes, freeze and defrost as needed for a quick-lunch. I hope you enjoy this wonderful Roasted Tomato Basil Soup.

Delicious roasted tomatoes

 Roasted Tomato Basil Soup

Ingredients:

3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoon olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

5 garlic cloves, minced

a pinch red pepper flakes

1 (28 ounce) canned whole San Marzano tomatoes

4 cups fresh basil leaves, chopped

1 teaspoon fresh thyme leaves

1 quart chicken stock

Directions:

Preheat oven to 400 degrees F. Cut tomatoes into halves. Toss together tomatoes, olive oil, salt and pepper. Spread tomatoes out onto a foil covered baking sheet and roast for 45 minutes.

In a large heavy skillet over medium heat, saute onions, garlic and red pepper flakes with 2 tablespoon olive oil until onions start to brown. Place the roasted tomatoes and canned tomatoes in a blender, food mill or a food processor and blend until smooth. Press tomatoes through a sieve to remove skin and seeds, make sure to scrape all the thick good stuff off the bottom of the sieve.  Add the tomatoes, basil, thyme, chicken stock and juices from baking sheet to the skillet. Bring to a boil and simmer uncovered for 40 minutes. Taste to see if more salt or pepper is needed. Serve hot. Enjoy!

Tomato and Basil, a match made in heaven

Source: adapted from Barefoot Contessa

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Posted in Appetizers, Comfort food, Lunch, Main course, Soup | Tagged , , , , , | 17 Comments »

Blinis with Smoked Salmon and Caviar

September 6, 2010 by mydanishkitchen

Blinis

Blinis with Salmon and Caviar

This post is not a recipe but rather a collection of ingredients which make up a delicious little appetizer. I first had this at my Danish friend Tina’s house and I was immediately hooked. It consist of these wonderful mini pancakes called Blinis which are Russian in origin and traditionally made of buckwheat flour and yeast. However, the ones I got a hold of was actually French Blinis which have no buckwheat flour in them. I choose to serve the Blinis at room temperature but you can warm them up a little if you so choose. Then add the following toppings of your choice; slice of smoked Salmon, sliced hard-boiled egg, dollop of sour cream and top off with caviar. I just love the rude popping sensation against the roof of my mouth from the caviar, delicious!

Blini topping ideas:

Salmon, hard-boiled egg, sour cream and caviar

Chopped strawberries marinated in balsamic vinegar

Brie and fruit preserves

Chopped, cooked fresh apples with cinnamon

Creme Fraiche, minced red onion, smoked salmon and dill

Blini with Sour Cream and Caviar

Blini with Salmon, Sour Cream and Caviar

Source: my Danish friend Tina

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Posted in Appetizers, New Years Eve, Seafood | Tagged , , , , , , | 8 Comments »

Danish Hindbærsnitter

August 29, 2010 by mydanishkitchen

Hindbærsnitter

Hindbærsnitter

Hindbærsnitter is a very popular Danish pastry that can be found, dare I say, in any Danish bakery. To this day, it remains one of my favorite Danish pastries. Ok, so I realize that I say that about every Danish dessert that I make, but Danish pastries are simply just to die for. Hindbærsnitter consist of two pieces of pastry that is sandwiched together with a generous amount of seedless raspberry preserves and then topped off with glaze and sprinkles. It’s sweet and simply delicious.

Danish Hindbærsnit

Danish Hindbærsnit

Ingredients:

375 gram flour (3 1/3 cup flour)

1/2 teaspoon baking powder

125 gram confectioners sugar (1 1/4 cup)

40 gram egg (1 large egg)

250 gram margarine (2 sticks plus 2 tablespoon)

1 – 1 1/2 cup seedless raspberry preserves

For glaze:

2 cups confectioners sugar

2-3 tablespoons cold water

For decoration:

sprinkles of your choice

Directions:

Line two large baking sheets with parchment paper and preheat oven to 430 degrees F ( 220 C).

Cut margarine into small cubes. In a small bowl combine flour, baking powder and confectioners sugar. Place dry ingredients in a food processor. Add margarine and egg and pulse until dough starts to come together and let go from walls. Remove from food processor and press together to form a ball of dough. Do not overwork. Wrap dough in cling wrap and place in refrigerator for 1 hour to chill. You can also leave dough in refrigerator until the following day.

Remove dough from refrigerator and divide into half. Quickly with your hands, form dough ball into a rectangular shape. Place on floured surface and roll out to a 9 x 14 inch rectangle. Roll dough back up onto your rolling-pin and lift onto lined baking sheet. Repeat with second half of dough. Bake in preheated oven for 10 minutes until golden along edges.

Once the dough comes out of the oven things will move a little fast so make sure glaze, raspberry preserves and sprinkles are ready on your counter. While dough is baking, make the glaze by mixing confectioners sugar and water together. Stir up the seedless raspberry preserves until smooth and pliable and have sprinkles ready.

As soon as the cakes come out of the oven, spread raspberry preserves over the first cake. This will be the bottom piece. Gently slide a flexible plastic cutting board under the second cake and lift it up. Then slide it off the cutting board onto the first raspberry covered cake. If the cake crack a little don’t worry, the glaze will cover it up. While the cake is still warm, start spreading the glaze out over the cake. Add the sprinkles quickly before the glaze sets. You may have to do this as you go along. Let glaze set a little but while the cake is still warm, cut into rectangular pieces. Enjoy!

Baked cake topped with raspberry jam, top with second baked cake

Baked cake topped with raspberry jam, top with second baked cake

Source: adapted from Arla

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Posted in Danish, Dessert, Pastry | Tagged , , , , , , | 17 Comments »

Champagne Cream Sauce

August 22, 2010 by mydanishkitchen

Champagne Cream Sauce

Champagne Cream Sauce

When I first made this cream sauce I was blown away, I mean, really blown away. I’ve had many fantastic cream sauces at different restaurants before, but this sauce tops them all. It is sweet and rich in taste, but not too rich. You can of course control the amount of cream you put into the sauce, which I put in very little cream and more champagne, and it is still incredibly rich in taste. The combination of the sweet carrots, shallots and champagne, pack this sauce full of flavor.

So when we had company visiting I wanted to serve something different, something special, not the typical run of the mill and this Champagne Cream Sauce immediately came to mind. And as an added bonus, it is pretty easy to make. No need to be slaving away over a hot stove for hours and hours. I served this with a mix of my favorite ravioli and a salad.

Ingredients:

6 tablespoon butter, divided

2 shallots, finely minced

2 carrots, peeled and thinly sliced

2 tablespoon tomato puree

1 1/2 cups chicken stock

3/4 cup Champagne

3 tablespoon flour

Heavy cream

Directions:

Melt 3 tablespoons of the butter in a skillet. Add the shallots and carrots and saute over medium-low heat until tender. Add the tomato puree and stir, cook until the mixture has begun to caramelize, 2-3 minutes. Add the chicken stock and Champagne and stir to blend. Bring to a simmer and reduce to about 1/3.

Once the sauce has reduced, heat the remaining 3 tablespoon of butter in a small saucepan. Add the flour and whisk, let it cook for 2-3 minutes to form a roux. Add the roux to the carrot mixture in the skillet and stir to mix well. Whisk in a little heavy cream and more champagne and/or chicken stock until the sauce has reached desired consistency. (Here I tend to go a little heavy on the Champagne). Pass the sauce through a strainer to remove the shallots and carrots. Serve warm atop your favorite Ravioli.

Source: Annie’s Eats, originally from Fotocuisine

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Posted in Sauce | Tagged , , , , , | 10 Comments »

Hummus with Roasted Red Bell Pepper

August 15, 2010 by mydanishkitchen

Hummus With Roasted Red Bell Pepper

Hummus With Roasted Red Bell Pepper

My first encounter with Hummus was when I watched the movie War of the Worlds with Tom Cruise and Dakota Fanning. Tom Cruise picks up a wedge of pita and dips it into the Hummus, starts to eat it and then puts on an expression of disgust and horrid.  The conversation goes something like this: Tom – “What is that?” and Dakota Fanning replies – “Hummus”,  Tom – “Hummus?”, Dakota – “from the health food place, you said to order”, Tom – “I meant order food“.

And so I kept wondering what this horrible Hummus could have been, it evidently was healthy and so it probably was terrible. Then one day I noticed it at the grocery store and it didn’t look so horrible, actually it looked kinda good. I got some and tasted it and guess what….Tom Cruise was soooo wrong, Dakota Fanning was right on. I knew that little girl was so much wiser than her Dad.

Not only is Hummus delicious, it’s considered a relatively healthy food and as an added bonus it is super easy to make. Serve with Pita wedges, crackers, use as a dip with veggies or as a sandwich spread. Here is my Hummus version made with Roasted Red Bell Pepper, give it a shot. 

Ingredients:

1 – 15.5 oz can Garbanzo beans (Chickpeas)

2 oz fire roasted red bell pepper

1 tablespoon oil from jar of fire roasted bell pepper

3 tablespoon Tahini (Sesame paste)

1 garlic clove

1 tablespoon olive oil

2/3 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon pepper

2 tablespoon freshly squeezed lemon juice

1/4 cup water

Directions:

Rinse off Garbanzo beans. In a blender or food processor puree all ingredients except water. Gradually add the water. Puree until desired consistency. Enjoy!

Source: My Danish Kitchen

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Posted in Appetizers, Dip, Lunch | Tagged , , , , , , , , | 18 Comments »

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