Saturday, October 14, 2017

Danish Crab Salad - Krabbe salat

I've on a mission to introduce as many people as possible to Danish Cuisine, in my own humble fashion.
Semi-humble fashion.

I've been making a concerted effort to share as many recipes as I can with my friends.

Luckily for me, they seem to appreciate it as well.
They do eat it all gone when I make something fun, and this past Tapas Night was no exception.
I made some Tarteletter shells and filled them with some chicken and mushrooms, but I also made this Crab Salad and put it into some small Puff Pastry Shells.
They were a hit.
And I will make these again.  I think they'd be a perfect starter to a fancy meal, or just because.
I like the idea of just because, cause that way I don't have to wait for a special occasion.  I can make them again, soon.
 This recipe isn't in my cookbook but will be in the next edition, out early next year.  But for now you can purchase Hygge- Danish Food and Recipes on Amazon, either in paperback or on Kindle.  You can even read it for free if you have Kindle Unlimited.  

 But until then, you need to try this out.  Really, you do. 

Yield: Enough to fill 24 mini Puff Pastry Shells

Danish Crab Salad

prep time: 10 MINScook time: total time: 10 mins
The original recipe said to stuff Tomatoes with it, but the Puff Pastry Shells were a perfect appetizer

INGREDIENTS:


  • 1/2-3/4 cup mayonnaise
  • 1/2 teaspoon + Tarragon Vinegar to taste
  • 1/2 teaspoon chopped fresh Tarragon  + extra for garnishing.
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon good smoked Paprika
  • 1 Tablespoon Tomato Paste (I use the double tomato in the tube)
  • 1/2 lb. Crab Meat
  • 1 stick Celery, fine dice
  • 24 mini puff pastry shells, baked

INSTRUCTIONS:


  1. Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato paste, tarragon and then crab meat and celery. Mound into baked puff pastry shells, sprinkle a few tarragon leaves on top and serve.
Created using The Recipes Generator

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Saturday, October 7, 2017

Halloween - Vampire Blood Tapenade

I wanted to come up with a creepy name for this totally delicious spread.   I was thinking along the lines of Vampire Vanquisher, or something like that, and then as I was reading a book, a line in there caught my attention.  They talked about how Vampires don't have blood running through their veins, it's more coagulated.
Well, this recipe is right on then. 
It should also keep those pesky Vampires away as well.  Hey, if you're a garlic lover, this recipe is for you. 
Vampire Blood Tapenade
It tastes wonderful, but more importantly, at least for Halloween purposes, it's a little, well, a lot on the creepy side.
Doncha' love it when it all comes together?
It sure did on this.  And best of all, it came together on a night when we got a last minute invite, and I was able to go into the pantry, pick out a couple of things, and throw it together.
Vampire Blood Tapenade
And everyone loved it.  So much so I did a repeat a couple of weeks later, and again, it was eaten.
I love it when a recipe comes together that fast and people love it.
This is perfect for Halloween though.  The appearance is that of coagulated blood and I bet it would be great served in a bread bowl or another fun receptacle.  
In other words, go forth and have fun. 

Yield: 6-10 servings

Vampire Blood Tapenade
Vampire Blood Tapenade

prep time: 10 MINScook time: total time: 10 mins
A fun appetizer for Halloween, or anytime. This black olive tapenade comes together in just a couple of minutes, with just a couple of ingredients from your pantry. Perfect for a last minute gathering. And it looks suitably grim for Halloween.

INGREDIENTS:


  • 2 cans black olives, drained
  • 24 pimento stuffed green olives (add more if desired)
  • 2 cloves roasted garlic
  • 1 small jar roasted red pepper, or 
  • 1- 4 oz. jar pimento's or 
  • 1 whole roasted red pepper, seeded and peeled
  • 1 clove raw garlic, grated on a microplane
  • 2 teaspoons - 1 tablespoon EVOO

INSTRUCTIONS:


  1. Add all the ingredients to a food processor and process until almost smooth. Serve with Naan or fresh sliced french bread or crackers. 
Created using The Recipes Generator

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Monday, October 2, 2017

First Monday Favorites- October 2017 -10

It's First Monday Favorites time again, and time for me to choose what recipe I made last month that bears repeating.
First Monday Favorites
In other words, it was so good, I need to make it again and again.
And as usual, I had a hard time choosing.
I'd made some Honey and Garlic Roasted Carrots  for the Fantasical Food Fight, and they were so good.
I'd also made some Hurricane Irma soup as well as Fish Taco's but the one recipe that got my heart going pitter pat, was this one. 
Warm Potato Salad, recipe courtesy of my cousin Solvejg and it was her mother's recipe, my Faster Magda's recipe as well.    (Faster means father's sister in Danish).
Warm Potato Salad

Who can argue with a family recipe?  Not me.  Especially when it was a lovely taste from my childhood.
So that's my pick for First Monday Favorites from September.
What's yours?

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