Saturday, February 18, 2017

Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables) #SoupSaturdaySwappers

You ever get a craving for a soup from your childhood?

I did awhile back and made Melboller, and then I decided I wanted a good, hearty vegetable soup.
Klassisk klar suppe med melboller og grøntsager

Mom used to make a soup for dinner but it was served a little differently than most soups.  We'd get a big bowl of broth with some dumplings (Melboller) floating on top, and then would be served the meat and other vegetables the soup was cooked with on a separate plate.  And if she cooked a chicken to make the stock, she would frequently serve the chicken the next day for our meal.    When soup was served this way, it was probably to fill you up a little before the main course.
It works. 

Now, I always wanted more of the dumplings when mom made this soup, they were my favorite part and I didn't really care about the rest of the stuff.  I could and did, make a meal of just the broth and dumplings.  When I could get away with it.
Which wasn't often, sigh.

I made a couple of pork roasts a couple of weeks back, froze the bones from the roasts and decided that they would make a nice base for a soup. 

I added some dried minced onion, an onion, carrots, and a couple of cloves of garlic.   Then I let it simmer for a couple of few hours.   I

I pulled out the pork bones, took the meat off of them, then added the bones back to the soup and let them simmer a little longer.

I then strained out the broth, reserving the carrots and onions.  I threw a couple of red skinned potatoes in and then because I happened to run across some parsnips recently so I threw them into the broth just til they were cooked through and then took them out and let them rest with the carrots and onions while the potato finished cooking.  I then added a Leek, sliced in 1/2 inch pieces, and let it cook til it was just done, I also had a sad looking yellow squash so it got chopped and thrown in at the last minute as well. 
Klassisk Klar Suppe med Melboller og Grontsager
Klassisk Klar Suppe med Melboller og Grontsager

Then I had fun...

I made some Melboller,

 It's also my entry for Soup Saturday Swappers hosted this month by Kathy of A Spoonful of Thyme with the theme of International Soups.  I have to admit to not having to go too far to find an international soup to make.   I just made a favorite from my Danish childhood.
Soup Saturday Swappers

Soup Saturday Swappers is the brainchild of Wendy from A Day in the Life on the Farm.  Go to this link to find out more about her and how you can join in as well.


yield: 4 Servingsprint recipe

Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables)

prep time: 30 MINScook time: 20 MINStotal time: 50 mins
This is a classic clear soup with lots and lots of vegetables. You can add meat if you like, but honestly I don't think you miss it. It can be made totally vegetarian as well, just by using vegetable stock.

INGREDIENTS:

  • 6-8 cups clear soup stock, either pork, chicken, beef or vegetable
  • 2 carrots, sliced into coins
  • 2 parsnips, sliced into coins
  • 2 celery stalks, sliced
  • 2 red potatoes, diced
  • 1 leek, cut into coins or 1/2 onion, diced
  • 1-2 yellow squash, diced
  • Salt and pepper to taste.  
  • 1 recipe Melboller

INSTRUCTIONS:

  1. Heat the stock and cook the carrots, potato's, celery, leeks and parsnip in the stock. Taste the stock, and add salt and pepper to taste.  The vegetables will have added a lot of flavor.  Cook the Melboller according to the directions, add the squash at the same time. Serve hot. You can add meatballs to this soup or just some cooked chicken, turkey or beef if you like. This is a hearty satisfying soup without the meat.
Created using The Recipes Generator

Wednesday, February 15, 2017

Chocolate Cherry Balls for #FantasticalFoodFight

I messed up last month and didn't get my Slow Cooker Soup on for Fantastical Food Fight,  but I have an excuse.  I had too much going on all month long.

I'm ready for a vacation or at least an afternoon to sit down with a nice cup of tea and some of these.
Chocolate Cherry Balls

I'm calling them Chocolate Cherry Balls, for now.  
But I didn't sit down with tea and eat them all, instead I made them up, put them in the fridge, so now I have a treat for the evenings, or maybe afternoon tea? 
 Basically this event is hosted by Sarah, who was once one of the leaders of the Secret Recipe Club, and did an amazing job at it.  
Fantastical Food Fight
She's hosting a Fantastical Food Fight in which we are invited to make something and share it.  This month the theme is Chocolate Dipped goodies.
You can read all about them here, which includes all the rules and how you can participate as well. 

This actually isn't so much of a recipe per se., but a guide.
To start with, make a batch of my Three Way Chocolate Cake.  Restrain yourself from eating it all, but you can eat half of it if you like.  I won't tell.
You really only need half  or even a quarter of the recipe for this. 
OK, so 1 1/2 cups of crumbs. 
Bake the cake, let it cool, and cut it into chunks and let them dry out a little.  Mix in with some chocolate frosting,  and set aside.  Drain a jar of Marashino Cherries, reserving the juice.
Chocolate Cherry Balls
I used one of my small scoops and well, I'll let the pictures tell the story.  The recipe follows.
They're a little messy to make, but so good to eat. 
I crumbled up 1 1/2 cups of chocolate cake, added 2-3 tablespoons of homemade chocolate ganache buttercream. 
Melted some milk chocolate & dark chocolate together in one bowl  and some white chocolate in another.  Added some hot heavy cream to the each of the chocolates as I wanted a heavy ganache (is there such a thing?). 
I then took out a jar of Maraschino Cherries, took out a few of the cherries and let them drain on a paper towel for a little while. 
Got out my small scoop, packed the chocolate cake mixture into it, made a divot, placed a cherry in the middle,
Chocolate Cherry Balls

Chocolate Cherry Balls
and then molded the rest of the chocolate cake around it.  Put them in the fridge to reast, and continued to beat the chocolate ganache's until they had a jelly like consistency.  
Chocolate Cherry Balls
Plopped a spoonful of the dark chocolate ganache down on some plastic wrap, put them into the freezer to set up. 
Chocolate Cherry Balls
As soon as they were set, I placed each little chocolate ball on top.  Then decided to use my small tart pan to make the bottoms rounded off more. Put them back in the fridge for about a half hour to let them finish setting up.
Then I placed the rest of the chocolate ganache's into piping bags.  I then piped the dark chocolate on the balls, in concentric rings.
Chocolate Cherry Balls
  Got them covered, then piped the white chocolate ganache on top, covering up any of the bald spots. Placed them back in the fridge to finish setting up.
Chocolate Cherry Balls
  After they had a chance to set up, I pulled them out of the fridge.  Cut one open. 
Chocolate Cherry Balls
I had to taste test them, I wanted to make sure my vision met reality. 
They did.
Chocolate Cherry Balls
I tell you I really put myself on the line to come up with new recipes, and this one, it's a keeper.