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


  • 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


  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.
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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.


  • 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


  1. Add all the ingredients to a food processor and process until almost smooth. Serve with Naan or fresh sliced french bread or crackers. 
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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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Monday, September 25, 2017

Tarteletter shells (Cream Cheese Tart Shells)

According to many recipe books in Denmark there are over 100 different filling for Tarteletter.  I usually make one kind, this one.  It's the one my mom made, and signals a special occasion for me. But you need to be able to serve this on or in a tart shell.  A quick and easy fix for many of us is to use puff pastry shells, and serve it that way and that's not a bad thing.
If you live in Denmark you can head down to the local kĂžbmand's and pick up a package of tart shells.
You can also have them shipped in and that works great as well. If you can find some online.

However, if you're me, and like to play with food, this is also another option. 
It's a basic pastry dough, made with cream cheese, and is light, flaky and flavorful.
Cream Cheese Tart Shells for Tarteletter
It's also very easy to use, very forgiving and you can change it up a little if you're not in the mood for savory, you can also add a little sugar to it along with some vanilla extract and serve fresh fruit and whipped cream inside as well, or whatever you like.

I served this to my guests this past weekend.   
Cream Cheese Tart Shells for Tarteletter with filling

Yield: 36-40 mini tart shells

Tarteletter Shells
Cream Cheese Tart Shells for Tarteletter

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
These are a perfect size for an appetizer, but can also be made larger for a meal. Add a little sugar and vanilla and they're also suitable for a dessert.


  • 4 oz. Cream Cheese
  • 4 oz. Butter
  • 2 cups AP flour
If making it sweet
  • 1 tablespoon sugar
  • 1 tsp. Vanilla Extract


  1. Mix the cream cheese and butter together. Then add the flour and mix well. Make into a ball, and place in fridge for an hour to cool down. Preheat oven to 375 degrees. When ready to make the tart shells, take out of fridge, divide the dough into two pieces. Take each portion of dough, sprinkle a little flour onto the counter, then roll out the dough thinly. Using a round cookie cutter, cut a round out that is larger than the tart shell, and press into the tart shell. Continue to cut out rounds and place them into the mini tart pan until it is full. Prick the bottom of each mini tart, with a fork. Bake in a 375 deg. oven for 7-10 minutes or until the tart shell is lightly browned. Remove from oven, and place on a rack to cool. Fill with your choice of fillings.
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Sunday, September 24, 2017

Tapas for September 2017

It never fails, I miss getting a photo of one of the dishes that was brought and shared at Tapas. The shot I missed was of some Shrimp Fried Rice. sigh.
One of these days, I'll actually get a picture of every single dish and then I'll probably faint in amazement.
Just kidding.
It was Tapas Time last night and we had some great dishes that were brought and shared.  Including one that came directly out of my cookbook, which I released last month. 
I get such a kick out of it when someone makes something from a recipe I've shared and then tells me all about it. Including whether they actually liked it or not or the changes they made to it.  As I tell people all the time, if you're making it, the recipe that is, then you're the cook.
But onward to the dishes.  And as usual I'll share what I made at the end.  This is Sildsalat, on page 43 of the cookbook.
I put out a plate of buttered rye bread to go with it.

Harriett also brought a Zucchini salad
And then there was a Sausage and potato dish.
We had an interesting Pasta Dish which was seasoned with a little cinnamon.

Personally I love these little rollups, and generally end up eating several.  When I attempt them, they never look so neat. sigh
There were some yummy stuffed mini peppers. 
and some stuffed eggs
There was also some wild hog chili, which was very interesting
some more stuffed eggs and a fruit platter
I made some California Rolls and also some crab and cream cheese sushi rolls.
and some quick pickled carrots, ginger and radishes to go with them.
I also had fun making some Tartelletter with Chicken and Mushroom filling.  I made the tarts using a cream cheese pastry and I'll be sharing the how to's on that another time.  Not quite authentic, but very tasty.
I also made a Danish Crab Salad and placed it in some puff pastry shells to serve.  You might even say I made Crab Salad Tarteletter.  I'll be sharing that recipe soon, cause it's worth sharing.
There were a few desserts as well.  Pineapple
And some Nutella Fudge, and I'll be sharing that recipe soon, just as soon as I get a jar of Nutella and make it. 
There was a frozen trifle  Frangelica flavored I believe.  It was gone by the time I made it over to the dessert table.
We also had some Pumpkin Spice bars
And the obligatory shot of the table, and you can't see it, but the candle was lit.  Pierre and Jacque standing guard over the candle.  I also put out some Smoked Oysters, cause I like smoked oysters.
 We have more good food here.
I do have to tell a funny story though. 
In retrospect it was funny, but not at the time.
I'd run out of wasabi for the California Rolls, so had to make a last minute run to town to pick some up.  I got home with it, decided to slice off a piece of sushi to taste, and I put a good half teaspoonful of wasabi on top of my sushi, along with some sweet soy sauce. Popped it into my mouth, started to chew and swallow when the Wasabi hit.  And it hit back, just as I was swallowing.  Not only did my eyes water, my nose did as well.  Talk about self inflicted pain.   And yet, I did have some of the California Roll later on, I just put a teensy dab of Wasabi on it. That'll larn me to do some judicious taste testing in the future.  BTW, I bought not just one tube of Wasabi, but also a second one.   I've got plans for them, big plans.
Sushi anyone?

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Wednesday, September 20, 2017

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots
I've got a lot of carrots in my fridge right now.  I bought some 'heirloom' carrots awhile back, there were not only a couple of orange carrots in the package, but also some white, yellow and purple or red carrots.
I put some of them out with a dip last month at Tapas, used some in soup, but I've still got some left
I also picked up some regular old orange ones for a Danish recipe I'll be posting in the next couple of days.
Then I was reminded of the Fantastical Food Fight Challenge for this month.  Make something with Honey and post it, since it's National Honey Month.
The recipe has to be new to the blog, which let out my Honey Mustard Dipping Sauce.  And with all the carrots in the fridge, needing, wanting to be used up, I thought maybe I could roast them.  And if I can roast them, I can also use a touch of honey and garlic to really bring out the sweetness of the carrots.
I was right.
These were so good, and pardon me fellow Danes, but they also went well with Stegt Flaesk,  although I didn't make the usual potatoes and parsley sauce that usually go with it.
And did I mention that they're pretty much guilt free?  Little oil, a little sweetness and totally over the top YUM.
Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots

I shared the recipe over at Miz Helen's Country Cottage and was awarded the coveted Red Plate. 
I believe this is the third time I've gotten one.  What a charge.

Yield: 2 servings

Honey and Garlic Roasted Carrots
Honey and Garlic Roasted Carrots

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This takes plain old roasted carrots to a whole new level. The hint of garlic and honey sweetens the carrots even more.


  • 1 lb. Carrots, peeled and quartered lengthwise
  • 1/4 cup honey
  • 1 clove garlic, peeled and shaved
  • 1-2 teaspoons Extra Virgin Olive Oil
  • 1-2 tablespoons water
  • Salt (optional)


  1. Preheat the oven to 475 degrees. Place a rimmed baking pan into the oven and heat for 5 minutes or so. Peel the carrots and cut them in half and then into quarters lengthwise, keeping them roughly equal in size. Place into a dish and pour the olive oil over top, toss to coat. Peel a clove of garlic and shave it into 1/4 cup of honey, heat until the honey is liquid, about 20-30 seconds in the microwave, set aside. Place onto the heated baking sheet and bake for ten minutes, checking after the ten minutes, and turning the carrots, so they can cook evenly. Take out of oven and sprinkle with the 2 tablespoons of water and place back in oven for an additional 5-7 minutes or until the water mostly evaporates. The carrots should be tender to the fork. If they are, turn the oven off. Pour the honey and garlic over the carrots and place back into the oven for a couple more minutes.
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Monday, September 18, 2017

Pear and Almond Tart

Confession time:  I screwed up the original recipe but it still came out tasting fantastic.   I forgot to add the butter to the filling, but honestly, I didn't miss it.
I got a gracious plenty of pears from a friend, and as they were ripening, I was eating them, but I did manage to save out a few for this  really awesome tart. 
Pear and Almond Tart
I'm actually tempted to go and buy some more pears just so I can make it again.  I'm also wondering how well apples would go in this? hmmm, something to think about.
As you might have heard, I'm Danish and I like to bake, a lot.  I keep almond paste on hand all the time.
In fact I'm not too sure just how much I have in the pantry right now, but I'm sure if I had enough pears I could make quite a few of these tarts.
Rolling out the dough, just a little
Into the tart pan
 Pressing the dough out, evenly, up the sides.
Sliced Pears, arranged on top of dough.
 The filling poured over top. (without the added butter, sigh)

and finally...

Yield: 6-8 Servings

Pear and Almond Tart

prep time: 1 hour and 30 MINScook time: 50 MINStotal time: 1 hours and 80 mins
This is perfect if you have a glut of pears, or just because.


  • 2 large egg yolks
  • 2 tablespoons apple cider
  • 1 1/4 cups AP flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt (omit if using salted butter)
  • 9 tablespoons unsalted butter, cut into cubes.
  • 1/2 cup almond paste (packed, about 5 oz.)
  • 1/4 cup sugar
  • 1/4 cup AP flour
  • 4 tablespoons unsalted butter, room temp
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 4 medium Bartlett or Anjou pears, peeled and sliced


  1. For the Crust: Whisk the egg yolks and apple cider together. Then in the bowl of a food processor, mix the sugar and flour, then add the butter and process it until it resembles coarse meal. Dribble in the egg mixture until it forms clumps. Remove from food processor and gather the dough into a ball. Flatten it out a little into a disk or square, wrap in plastic and place in the refrigerator for an hour to chill. Take the dough out after an hour and press into a rough circle or square, and place into an 11 inch tart pan with a removable bottom. I used a square 9 inch pan. This dough is very soft, and I found that if I rolled it out a little onto a parchment paper, and then very carefully placed the pan over top, then slid a spatula under the parchment paper and flipped the dough into the pan, it was easier to do. Make sure that the dough is pressed evenly up the sides as well. You can do all this a day in advance. Keep it chilled however.
  1. Preheat oven to 375 degrees and position the rack in the lower third of the oven. Blend almond paste, sugar and flour in bowl of food processor until fully mixed. Add the eggs and vanilla extract. Peel and slice pears, and place the in a fan pattern over the base dough. (I have a bit of a red face here, I forgot to add the butter and poured the filling over the sliced pears and didn't discover the missing butter until cleanup. It tasted great by the way.) Pour the filling over the pears and back in a 375 degree oven about 50 minutes or until the pears are tender and the crust is browned. Cool 30 minutes and then remove from pan. Serve warm or at room temperature with a little whipped cream.
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