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Posts Tagged ‘fruit’

Making Rumtopf

Rumtopf is a very popular drink in Denmark and Germany. I recall my father making this when I was a girl and that it was a huge hit in the house. Of course my parents let me taste it and I liked the fruit ūüôā although very strong, but I didn’t care for the rum liquid. It was much too strong for my young taste buds, however, that is not the case today. Today it is delicious, but don’t forget that this is straight flavored rum you are consuming and the wonderful fruit is loaded with alcohol. So beware when your enjoying this delicious Rumtopf.

I choose to pit my cherries, however, the pits can be left in place for added flavor.

Traditionally the Rumtopf is started in late spring and fruit is added during the summer as they come into season. However, since fruit is now available pretty much year-round you could start it at any time but ideally you want to follow the season for the best flavors. When you choose your fruit make sure they are not over-ripe. Small fruit that contain pits (like cherries) can either be pitted or the pits can be left in place for added flavor. Larger fruit need to be pitted and cut into bite size pieces.

Rumtopf

The Rumtopf is typically made in a large stoneware pot that has a lid. I don’t have a Rumtopf pot so I used a large glass jar which worked out well except for the fact that I was not able to add very much fruit. My Rumtopf only had two kinds of fruit, cherries and mangoes and hindsight being 20/20 I would not choose mango again with other dark colored fruit because the darker fruit (cherries) give off color and ended up discoloring my beautiful yellow mango. Not esthetically pleasing, but delicious nonetheless. The other dilemma I had was that you want to store the Rumtopf in a cool, dry place away from direct sunlight. Well it’s been such an extremely hot summer here in Virginia and our house has been comfortable, but not cool per se, so I choose to store it in the refrigerator to avoid too much fermentation.

Rumtopf fruit and liquid mixed with a little strawberry jam over vanilla ice cream…
√ľber delicious.

Suitable fruit: Cherries, Mangoes, Plums, Pears, Peaches, Apricots, Nectarines, Pineapple, Raspberries, Strawberries, Gooseberries, Red Currants, Grapes

Fruit not suitable:

Banana (too soft)

Watermelon and Cantaloupe (too watery)

Citrus (too much acid)

Apple (takes on an odd texture)

Blackberries and Blueberries (may discolor other fruit)

Rhubarb (too sour)

Mix half and half Rumtopf and Champagne for a cool delicious drink

Rumtopf

Ingredients:

1 pound fresh fruit

1/2 pound sugar

good quality rum, unflavored, enough to cover fruit

Directions:

Add fruit to jar. If fruit is large, cut into bite-size pieces. If fruit has pits they may either be left in place for added flavor or removed if you desire. If you choose to leave the pits in place don’t forget to tell your guests that pits are present, to avoid accidents.

Pour sugar over fruit and add rum to cover fruit by 1 inch. Give a quick stir and seal with a tight-fitting lid. Store in a cool dry location away from direct sunlight. Allow fruit to sit for at least 4 to 6 weeks, tasting periodically. Serve Rumtopf fruit and liquid over Ice Cream, cakes, cheese cakes and waffles or inside rolled-up crepes. Serve strained Rumtopf liquid as an after dinner cordial or mix with other drinks of your choice. Enjoy!

Source: My Danish Kitchen

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Overnight Oats With Yogurt And Fruit

The overnight oats is an easy, delicious and super healthy breakfast. I have recently discovered Chia seeds which are high in Omega-3 Fatty Acids and fiber. They are easily digestible and a wonderful addition to yogurt, smoothies and cerial. So when I came across this breakfast which called for Chia seeds, I just had to try it.

The outcome of the original recipe was a very thick oatmeal which I thought was a bit much, so I cut back on the amount of oats to get a thinner result. So if you like it real thick, add 1/2 cup of oats instead of only 1/4 cup. Also it may be a bit foreign for some to eat cold oatmeal but it’s not that far of a stretch for me. Growing up we would sometimes have oats with a little sugar and milk for breakfast, served cold just like that, and then other time we would have it as a warm oatmeal. So to me this is quite delicious.

Ingredients:

1/4 cup old fashioned Oats

1/2 cup greek yogurt

1/2 cup milk

1 tablespoon Chia seeds

2 tablespoon honey

1/4 cup raspberries or strawberries, chopped, frozen or fresh

1/2 banana, sliced

Directions: Add to a glass jar the oats, yogurt and milk. Then add Chia seeds and honey, stir to combine. Add chopped strawberries or raspberries and sliced banana, stir gently and seal with lid. Place in refrigerator overnight and enjoy in the morning.

Source: adapted from Sweet Remedy

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Happy Blogaversary¬†to me! ūüôā May 1st marked¬†the One Year Anniversary for My Danish Kitchen and it’s hard to believe how fast it went by. 84 posts and 778 comments later I can honestly say that this has been an incredible ride. The biggest surprise has without a doubt been, that I did not expect to be making so many new friends,¬†not to mention, all the very kind comments that people has left on the various¬†posts. Thank you for your kindness.

I was looking at my Stats¬†to see which posts got the most views. They all pleased me, but one surprised me. My Danish Agurkesalat¬†– Cucumber Salad came in as #2, really ? It’s wonderfully refreshing, crunchy and delicious, don’t get me wrong, but it surprised me that it was a salad that was the second most viewed food on My Danish Kitchen. If I would have guessed on which food got the most views I would have guessed Koldsk√•l¬†since it seemed to get a lot of Buzz at the time and it is such a unique dish. Now that I see it was the Cake Balls that came in as #1, I am not surprised because¬†they were indeed super-duper delicious and I was also so pleased to see the Danish Kiksekage¬†being high on the list, since it is one of my favorites. Actually, they are all my favorites! In any case, here are the Top 10 posts from My Danish Kitchen from my first year of blogging.

#1 Red Velvet Cake Ball

#2 Agurkesalat – Cucumber Salad

#3 Koldskål

#4 Kiksekage РChocolate Bisquit Cake

#5 Ris a la mande

#6 Florentine Cookies

#7 Napoleon Hats

#8 Pebern√łdder

#9 Risengr√łd

#10 Fruit Tart

My Danish Kitchen

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Mini Fruit Tart

Mini Fruit Tart

These Mini Fruit Tarts are not completely homemade. As a matter of fact, they are a quick and easy dessert¬†to put together when you don’t have the time to make a homemade tart shell. I found these handy-dandy, pre-made, ready-to-fill sweet tart shells¬†at the store.¬† I was intrigued¬†and thought they could come in handy should the occasion¬†arise, and¬†it did. When we had company visiting and I already had a lot¬†on my plate, these little tarts saved me quite a bit of time. And I love fruit tarts! Now this filling is very different¬†from the filling I used in my Fresh Fruit Tart with Vanilla Pastry Cream. The two taste nothing alike. When you make this Mascapone¬†filling, start with just 1 tablespoon of Amaretto¬†and taste it¬†since the Amaretto¬†can sometimes get to be a little overpowering, and then add more according to your taste. I hope you enjoy this beautiful little summer dessert.

Ingredients:

3 egg yolks

2 tablespoon sugar

8 oz. Mascarpone cheese (1 container)

1/2 teaspoon pure vanilla extract

1 to 2 tablespoon Amaretto

fruit – Kiwi and Mandarin

package of ready-to-fill sweet tart shells

Apple jelly – for glaze

Directions:

In a mixing bowl add egg yolks and sugar and mix on high-speed until mixture is light yellow and creamy (about 4-5 minutes). Add Mascarpone cheese and mix well. Add vanilla extract and 1 tablespoon of Amaretto. Taste the mixture and add more Amaretto according to taste.

Line up ready-to-fill tart shells on a baking sheet and fill with Mascapone cream mixture. Spread mixture evenly and place in refrigerator to let cream set up for 1 hour.

Drain liquid from the Mandarin’s¬†and place¬†them on a paper¬†towel to soak up excess liquid. You do not want your fruit wet when you place them onto¬†the filling. Peel and slice Kiwi fruit, if very moist pat dry with a paper towel. Take out filled tart shells from refrigerator and arrange fruit in a circle on top of cream filling. Place some Apple jelly in a microwave safe bowl and heat jelly in the microwave until melted and smooth. Heat in 10 second increments for approximately 1-2 minutes depending on how much you need. Once Apple jelly is melted, use as a glaze and¬†brush onto the arranged fruit on the filled tart shells. It will give your tarts a beautiful shine. Enjoy.

Kiwi Mini Fruit Tart

Source: adapted from Bell’ alimento

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Honeydew-Kiwi Smoothie

This smoothie is a little tart and acidic but very refreshing. Kiwi is one of my favorite fruits. It tastes a little like a cross between banana and pineapple. If you don’t do well with the seeds from the kiwi, run smoothie through a fine mesh sieve before enjoying. The original recipe called for mint but since I am not really a mint lover it was an easy decision to leave it out. I hope you enjoy this.

Lets blend

Ingredients:

2 cups honeydew melon, seeded (cut into 1-inch cubes)

1 1/4 cups kiwi, peeled (cut into 1/2-inch cubes)

1 tablespoon fresh lime juice

1 tablespoon honey

2 cups ice cubes

Directions:

Place all ingredients in blender and process until smooth. Serve cold.

Honeydew-Kiwi

Source: adapted from Bon Appetit

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Mango-Banana Smoothie

  

Mango Banana Smoothie

Smoothies, so versatile. Cool, filling, fruity, healthy….impossible to resist. You can have whatever flavor your heart desires, granted that you’re able to locate the desired fruit at your local grocery store.¬†¬†Mango’s are loaded with vitamin C and A as well as Potassium. It is aromatic, juicy and has a fibrous flesh. ¬†A Mango can be a little tricky to cut up because of the large flat stone in the middle and so if you need a little advice on how to cut up a mango here ¬†is a link with 3 different ways to slice and dice it.¬†¬†¬†

Ingredients:   

1/2 banana  

2 cups freshly chopped mango (approx 2 mango’s)¬†¬†

1 cup orange juice  

3 tablespoon vanilla yogurt  

Optional: 1/4 cup uncooked oats (not instant)  

   

Mango Ingredients

Directions:   

Place all ingredients in a blender and blend on high-speed until smooth. If you choose to use the optional uncooked oats it may come out a little on the thick side, if you wish to thin it out just add some more orange juice.  

Source: adapted from Savory Sweet Life  

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Fresh Fruit Tart With Vanilla Pastry Creme

Fresh Fruit Tart With Vanilla Pastry Creme

When I first saw this Fruit Tart I just knew I had to make it and the perfect event was coming up. I get together with a group of Danish ladies once a month and it was my turn to host the party. So I decided on having an afternoon tea party. This in one of the desserts that I made that day and it was a huge success, everyone loved it. The pastry cream with the fresh fruit is simply delicious.

Making Fresh Fruit Tart

Making Fresh Fruit Tart

Ingredients:

For the tart dough:

1 large egg yolk

1 tbsp. heavy cream

¬Ĺ tsp. vanilla extract

1 ¬ľ cups all-purpose flour

2/3 cup confectioners sugar

¬ľ tsp. salt

8 tbsp. cold unsalted butter, cut into ¬Ĺ-inch cubes

For the pastry cream:

2 cups half-and-half

¬Ĺ cup sugar

Pinch of salt

5 large egg yolks

3 tbsp. cornstarch

4 tbsp. cold unsalted butter, cut into 4 pieces

1 ¬Ĺ tsp. vanilla extract

For the topping:

2 large kiwis, peeled and sliced

2-6 oz. raspberries

1-11 oz. mandarin oranges in water, drained

Apple jelly, for glazing

Directions:

To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture, process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than one hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375 degrees F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edges, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from oven and carefully remove weights and foil. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack and let cool.

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off he heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly onto the surface to prevent skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell. Arrange the fruit on top of the pastry cream as desired. Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fruit. Serve.

Source: slightly adapted from Annie’s Eats

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