Friday, April 28, 2017

Flæskesteg med svær (Pork Roast with Crackling)

I have a sure way to start a fight with a Dane.  Make a Pork Roast and cut the rind off and throw it away before roasting the meat.
You will be sworn at, castigated and they will wonder out loud just what kind of an idiot throws away almost the best part of the roast.
Flæskesteg med svær (Pork Roast with Crackling)

Make a roast and not have enough flæskesvær to go around.  

Flæskesvær?  That's what we call the magic that happens when you do a pork roast with the rind on.   

I made a roast the other day and giggled to myself, cause I was the only one eating the flæskesvær.  

I didn't have to share with anyone. 
Other than the dog.

I used a shoulder roast for this but it would be better to do a boneless pork loin.  Especially if you can get one with the skin on. And if you can't, sometimes you can sweet talk the butcher into selling (or giving), you a piece of skin. 
My mom could make this and have the flæskesvær come out perfect just about every time.  
Me, I have a little difficulty sometimes but finally got it almost just right.   (it sat under the broiler for about 30 seconds too long, otherwise, it would have been perfect.)
Flæskesteg med svær (Pork Roast with Crackling)

My mother (Mor in Danish), used to score the rind and salt it, then let it sit in the fridge, uncovered overnight.   I didn't do that.   
But I did use some kosher salt, which I think she probably would have used if she'd had it.  
Let me share some pictures and then the recipe. 
First the roast, naked and ready for its moment in the sun, or oven in this case.
 Scoring the rind.  There's a lovely thick layer of fat under the rind here, which is a good thing.

  The rind after being scored and rubbed with kosher salt.  I used my fingers and rubbed in between each cut. 

 And the end result, almost perfect cracklings, moist tender roast and a very happy cook.

yield: Serves 4-6print recipe

Flaeskesteg med svær(Pork Roast with Crackling)

prep time: 15 MINScook time: 3 hour and 30 MINStotal time: 3 hours and 45 mins
This is the traditional way of preparing a pork roast in Denmark, and I do it the same way my mother did. I score the pork rind, rub salt into it, then place it in the oven to roast slowly for a couple or three hours. Traditionally, you use a boneless Pork Loin, but shoulder roasts are also used.


  • 2-3 lb Pork Shoulder or Pork Loin Roast with the rind left on.
  • 1-2 teaspoons kosher salt
  • 1/2 cup water


  1. Take the pork roast out of the package, pat it dry and then using a sharp knife, cut the rind almost all the way through to the meat, in strips.  
  2. Rub the salt in between the cuts and place the roast in a baking pan with sides.  
  3. Roast at 350 degrees for about 3 1/2 hours or until the internal temp reaches 165 deg.   The 'cracklings' on top of the roast will have turned nicely brown and will show little bits of bubbles. If the rind is not crisp, place the roast back in the oven under the broiler for about 3-5 minutes, monitoring it closely.  The heat from the broiler should finish crisping up the crackling.  
  4. Let the roast sit for 15-20 minutes before carving, it needs a rest.
  5. Serve with Red Cabbage, Brunede Kartofler, or plain boiled potatoes and the gravy made from the drippings.
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Monday, April 24, 2017

Blackberry Jam Trifle

It's been many years since I've made a Trifle.
Such an interesting word, Trifle, a lovely layered dessert, full of custard and topped with whipped cream, with notes of fruit and jam and a touch of booze.
Blackberry Jam Trifle

And depending on where and when you first encountered a trifle, it can be served with layers of jelly or jellied fruit or jam or a combo.
The cake layers can be everything from a pound cake, an angel food cake or a Madeira cake, sliced and layered, or ladyfingers or ? 
I spotted a package of Ladyfingers at Trader Joe's awhile back and went TRIFLE!!!  At least the little imaginary light-bulb sitting over my head flashed.
OK, so I was the only one who saw it.

This past Easter we were invited out to dinner and I asked if I could bring the dessert.   I had a use for those Ladyfingers and a purpose and best of all, an excuse to make a trifle.
Here's the pictures and the recipe follows.
Dipping Ladyfingers in jam

Dipping Ladyfingers in jam
Ladyfingers and jam in bottom of bowl
Ladyfingers and jam on top of one layer of custard
Layered Trifle in fridge
Blackberry Jam Trifle, side view
And it was so good, I had the leftovers for breakfast. 
It had milk and fruit and a little carbs, so...
Blackberry Jam Trifle

I love a jam trifle, it's probably one of the easiest trifles to make. 

yield: Serves 6print recipe

Blackberry Jam Trifle

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
This classic English dessert is easy to make, delicious to eat and will fit almost any occasion, from a High Tea to a Birthday Celebration, dessert or just because.


  • 1 package Ladyfingers
  • 1/2 cup Sherry + more if needed
  • 1/2 cup seedless Blackberry Jam
  • 3 cups prepared custard
  • 2 cups whipped cream
  • 1 tablespoon confectioners sugar
  • 3 tablespoons Bird's Custard Powder
  • 3 tablespoons Sugar
  • 3 cups milk


  1. Prepare Custard according to directions on the Bird's Custard Powder can or make 3 cups custard from scratch. Set aside to cool. 
  2.  Measure out the sherry, place in a shallow bowl, then take the jam out, place in a saucer and mash it with a fork to break it up a little. You can also heat it a little to make it more liquid. 
  3. Open package of ladyfingers, or if using a cake, cut it into small squares, 1-2 inches by 1-2 inches in diameter. 
  4. Brush or dip the cake into the sherry and then either brush or spread a half teaspoon of jam on each ladyfinger. 
  5. Place a layer in the bottom of a clear glass bowl. When one layer has been done, pour 1 cup of custard evenly over the top of the cake layer, then do another layer of cake and jam. Pour the second cup of custard over that layer and repeat with the final layer. (my package of Ladyfingers contained 4 pouches, for a total of 20 ladyfingers. I used all of them.)
  6. Pour the third cup of custard over the final layer, place a piece of plastic wrap over the top and refrigerate for one hour or so. 
  7. When ready to serve, whip up 1/2 pint of heavy whipping cream, sweeten with one tablespoon Confectioners sugar and dollop on top of the Trifle. Serve.
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