Sunday, May 28, 2017

Aspic (Sky) for Smørrebrød aka Open Face Sandwiches

You may have figured out I'm a Dane by now?
Or you may just think I like Danish food and keep going on and on and on about it.

Both statements are true.
I'm Danish and I love my Danish food.   Including my Smørrebrød (Buttered Bread) aka Open Face Sandwiches.

I've shared how to make some of the toppings that we Danes like for our sandwiches, the Frisk Stegt Løg (fresh fried onions), the Remoulade, the Horseradish sauce, well, you get the drift.
And one of the toppings or 'pynt' or garnish that we Danes like on our sandwiches is something we call Sky, aka Aspic.   We like it cut into thin strips and then we top our Spegepølse (Salami) our Rullepølse (rolled Sausage), Pork roast,  and Leverpostej (Liverpate) and even sometimes rare roast beef. 
Sky (Aspic) topped Open Face Sandwiches

It's also one of those "I can't believe how easy it is to make" things as well.
You can get naturally occurring aspic as well from a pork roast, that gelatinous substance at the bottom of the pan can be used on a sandwich, it may not hold up as well, but it's totally delicious.
Sky (Aspic) topped Open Face Sandwiches
However, since you may not have made a roast recently, or you used that wonderful juice for a gravy, how about just making your own aspic.
Heat the consomme/stock/au jus,
cool it down, and let it set.
Sky (Aspic)
Slice and use.
Sky (Aspic)
Your mouth will thank you.   Now pardon me, my lunch is waiting...



yield: 1 cupprint recipe

Sky (Aspic or Jellied Consomme)

prep time: 5 MINS Set time: 4 hourtotal time: 4 hours and 5 mins
This is used to 'pynt' or garnish many meat topped Smørrebrød, from Salami to Rullepølse to pork or beef open faced sandwiches.

INGREDIENTS:

  • 1 1/4 cup beef consomme or beef stock or au jus or 1 can undiluted beef consomme
  • 1 envelope powdered gelatin

INSTRUCTIONS:

  1. Heat the consomme/stock to almost boiling. Sprinkle the gelatin on top, then whisk in. Take off of heat and continue to stir for a couple of minutes to prevent the gelatin from settling onto the bottom. Pour into a straight sided bowl and place in refrigerator to set. Let set for 4 hours. Cut into thin strips to place on top of Smørrebrød (open face sandwiches.
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Friday, May 26, 2017

Remoulade

In Denmark you can buy Remoulade, either in bottles or tubes.  I remember well, squeezing Remoulade out on top of some Open Face Sandwiches I was making for my boss' lunch.  And you have a choice in brands as well.
Spegepølse med Remoulade og purløg
Over on this side of the world, unless you order from a specialty shop, you're not going to find Remoulade on the shelf.

But you can make your own, very easily.
And taste-wise, it's pretty close. 

There are lots of recipes out there but I'm going to share the one I grew up making and eating.  Cause this is the way my Mom made it, and she was a darn good cook.  I did adapt it, a little. 

The fun part of a good remoulade is that it can be used not only on a piece of Smorrebrod but also on fish.
In fact I made this for the Senior's when I was still cooking at the Senior Center.  Mainly because I don't like most commercial tartar sauces.  They seem to have an artificial after taste that I do not care for.
Sweet Gherkins for Remoulade

Ingredients for Remoulade

Remoulade on Salami with chives






yield: 1 cupprint recipe

Remoulade

prep time: 15 MINScook time: total time: 15 mins
This is the Remoulade sauce I grew up making at my mother's direction. I make it the same way now as I did when I was young. This is great served on Smørrebrød,  but also tastes wonderful on fish.

INGREDIENTS:

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped sweet gherkins
  • 1/4 cup capers, roughly chopped
  • 2 teaspoons mustard (I like stone ground Dijon or a spicy brown mustard)
  • 1 teaspoon lemon juice (optional but tastes great if using on fish). 
  • 1/2 teaspoon mild curry powder (optional) (suggested by a friend)

INSTRUCTIONS:

  1. Place the mayonnaise into a bowl, add the mustard and stir through. Chop the gherkins into a fine mince and the capers as well. Add to the bowl and stir together. Put into fridge for an hour or so, for the flavours to meld together. Serve on top of roast beef smørrebrød, or Salami or on a piece of fish. I like to add the lemon when serving it on fish. 
  2.  You can also add a mild curry powder to the Remoulade if you like.  This is totally optional, but does add a nice little zing.   

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

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