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Posts Tagged ‘cherry’

Cremelinser with Cherry Sauce

As you may have heard me say before, I am a big sucker for Custard. Whenever I make something with Custard I always make sure to leave one or two big spoonfuls in the bowl for me to taste. Well I have been craving that sweet vanilla flavor lately and when I came across these delicate little cremelinsers I knew that I had to make them immediately. And so I did. The Custard did not disappoint, it turned out fluffy and creamy. I thought the Cremelinser’s should be served with a sauce  and what I wanted to make was a raspberry sauce, but I was not able to find any plump fresh raspberries so I made a cherry sauce instead which was equally delicious. Please enjoy!

Cremelinser

Ingredients:

For the dough:

150 grams cold butter (about 10 tablespoons)

250 grams flour (1 2/3 – 2 cups)

60 grams sugar ( 1/3 cup)

2 egg yolks

1 tablespoon cold water

For the Custard filling:

2.5 deciliter milk (1 cup)

1/2 vanilla bean

2 tablespoons sugar

2 egg yolks

1 tablespoon cornstarch

Directions:

Making the filling:

Cut vanilla bean in half lengthwise and scrape out seeds with the tip of a knife. Place vanilla seeds, bean and milk in a small saucepan and bring to a simmer. Meanwhile, beat the egg yolks and sugar together until pale in color and fluffy. Add cornstarch and mix together. While continuing to beat the eggs, slowly pour half of the hot milk into the eggs to temper it. Then pour the tempered egg mixture back into the saucepan and return to low temperature on the stove. Continue to whisk mixture over low temperature until the custard starts to thicken, making sure the custard does not boil. Remove from heat, place in a small bowl, cover with cling wrap directly on the custard surface to prevent a skin from forming and place in refrigerator to cool.

Making the dough:

Cut cold butter into small cubes, add to flour and crumble butter and flour together. Add egg yolks, sugar and cold water and quickly bring dough together using your hands. Form dough into a flattened disk, wrap in cling wrap and refrigerate for at least 1/2 hour.

Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit)

Dust working surface with flour and roll out dough to about 3 mm thickness. Using a 10 cm (4 inch) circle cut out ten circles. Spray five 9 cm (3 1/2 inch) tart forms with cooking spray. Place a round circle of dough in tart form and gently press dough into form. Fill dough tart form with custard up 2/3 to the top and place a second circle on top, pressing down gently to close. Pinch off excess dough around the edges. Makes 5 tarts. Place tarts directly onto the rack in the oven and bake for 15 to 20 minutes until golden brown. Let cool down completely before removing from tart form and serve. Enjoy.

Cremelinser

Dough filled with Custard

Put a lid on it

Source: adapted from Grydeskeen

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Ris a la Mande

Ris a la Mande

During the 1800’s the citizen’s of Copenhagen felt the need to separate themselves from the farming community and this also affected our Christmas food. They added whipped cream and almonds to our beloved Danish Risengrød and called it Ris a la mande to give it some French flair, because that is what was in fashion at that time. Kristeligt Dagblad

Danish Christmas Tradition: Mandelgaven (the Almond Present)

Today you still see Ris a la mande served in most Danish households on Christmas Eve. Since then, we have add a warm Cherry Sauce to top it off and traditionally a fun game goes along with eating this wonderful Christmas treat. A single whole Almond is blanched and stirred into the Ris a la mande to hide it. The dish is served after Christmas dinner and whoever finds the almond wins a gift. The problem with the Almond gift is that the winner could be anyone from a child to grandmother. This is often solved by giving a traditional small Marzipan pig as the gift, but today, the gift could be anything. Also, there is a lot of cheating going on with this game. Some may choose to place an Almond in each of the children’s bowls so all the children gets a gift. I think my Mom did that one year but we thought the game should be done “the right way”. I can honestly say that I have never won this game. The winner in our home was typically my Dad. He would often times get the almond and then he would keep it hidden against his cheek until all the Ris a la mande was eaten up. Sneaky.  One year my Dad took pity on me and gave me the Almond under the table 🙂 but I didn’t feel right taking the gift since I did not honestly win it.

I should also mention that some households may chop blanched Almonds into small pieces and add them to the dish. We have never done this at our house, instead pure Almond Extract is added giving the dish a wonderful Almond flavor. This dish is by far one of the biggest highlights of Christmas for me and I continue to serve it every single year, for it would not be Christmas without it.

Ris a la mande with warm Cherry sauce

Update:

I am very honored to be asked to participate in the LexioPhiles International Recipe Advent Calendar 2011. My recipe for Ris a la mande with warm Cherry sauce will appear on December 2nd, 2011.  LexioPhiles will feature a new recipe every day during the month of December from bloggers around the world.  Click the red banner below to see all the entries for Christmas 2011.

Ingredients for 1st stage – Risengrød:

1 1/4 cup water

1 cup rice (Grødris)

4 1/2 cup milk

1 teaspoon vanilla sugar

Ingredients for 2nd stage – Ris a la mande:

1 1/2 cup whipping cream

3 tablespoon confectioners sugar

4 teaspoon pure almond extract

2 whole almonds

For the Cherry Sauce:

15 oz can Oregon Bing Cherries in heavy syrup

1 tablespoon cornstarch

water

Directions:

Place water and rice in a medium cooking pot, cover with a lid and simmer for 2 minutes. Add milk and vanilla sugar and simmer covered over low heat for 40-45 minutes. Stir often to make sure the milk does not burn, especially the last 30 minutes. You may have to turn the heat all the way down as low as your stove will allow for the last 15 minutes.

Place in Tupperware and refrigerate for several hours or overnight.

Once mixture is completely cooled remove from refrigerator and break it up with a spoon. In a small bowl add whipping cream, confectioners sugar and almond extract. Beat with a handheld mixer until you see tracks from beaters in the cream. Add half of the whipping cream to rice mixture and combine well with a spoon, add remaining whipping cream in small increments. The final  texture should be creamy and easily mixed with the spoon. Place covered in refrigerator until ready to serve.

To blanch almonds. Place almonds in a small dish and pour boiling water over to cover. Let sit in water for 1 minute, drain and rinse with cold water. Pat dry and slip the skins off. I usually blanch two almonds in case I have trouble with one. Before serving Ris a la mande, place one blanched almond in mixture and stir well to hide almond.

In a small dish mix together the cornstarch and some water to form the thickening agent. In a small saucepan bring cherry and syrup to a simmer. Add the cornstarch/water mixture to cherries a little at the time, stirring until syrup starts to thicken. Simmer for 1 minute and remove from heat.

Serve Ris a la mande cold with the warm cherry sauce on top.

Glædelig Jul and Merry Christmas♥

Source: My Danish Kitchen

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