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.
Created using The Recipes Generator

Continue Reading

Saturday, April 15, 2017

Carrot and Kohlrabi Surprise Soup

It's time for Soup Saturday Swappers again and this month we're featuring Root Vegetables in a soup.

I'm not too sure if Kohlrabi counts as a root vegetable but I know carrots do.   At any rate, I had some lovely gelatinous pork stock and the Kohlrabi along with the carrots and I  put them together in this soup.
Due to the pork stock this is not vegetarian, but I think you could substitute a good hearty vegetable stock for the pork stock.  And if you're wondering what the surprise in the soup was, it was the goat cheese.  When I made the soup, I tasted it, and it was missing, something.  So I searched the fridge, top to bottom, and when I saw the goat cheese sitting, waiting, somewhat patiently, I wondered how it would go in the soup.
SURPRISE!!!! It made itself to home, cuddled up to the kohlrabi and the carrot and they became BFF's.
I would have topped off the soup with some creme fraiche, but I ate it all last week, and this whipping cream was just sitting there and had nothing better to do, so I persuaded it to join the rest of the gang.  And it was happy.
I love these square bowls, and couldn't make up my mind which one set off the soup better.  So I used both.
I'm the one who does the dishes in this house, or at least loads the dishwasher so I get to use as many dishes as I want to.

 The lovely gelatinous pork stock, notice, very little fat in it.
 Sweating the onions,
 Caramelizing the carrots a little, this adds such a lovely note to the soup
 All the veggies, simmering away
 You gotta dip some bread, this is a rye bread I made this past week. 
 What can I say, I love to dip bread into soup. 

yield: 3 servingsprint recipe

Carrot and Kohlrabi Soup

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This light and tasty soup is perfect as a sipping soup for a nice light lunch or dinner or snack.


  • 5 cups Pork stock (can also use vegetable stock)
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 Kohlrabi (peeled and chopped)
  • 2 tablespoons EVOO, divided
  • 3 oz. goat cheese
  • 1 tablespoon Chives
  • Fresh ground pepper
  • 4 teaspoons Heavy Whipping cream (one per bowl
  • 1 teaspoon Sherry per serving (optional)


  1. Heat soup stock to almost boiling. 
  2. Peel and chop the onion and sweat it in a pan with 1 tablespoon EVOO until they just turn translucent. Add them to the stock. 
  3.  Then heat the remaining tablespoon EVOO over medium high heat and add the peeled chopped carrot and caramelize the carrot, just til it turns a nice golden brown. While the carrot is caramelizing, peel and chop the kohlrabi and add it to the simmering stock. As soon as the carrots have turned a little more brown or golden, add them to the soup and continue to cook for about 20 minutes or until the vegetables are cooked through and soft. 
  4. Take off of the heat, and let sit for 5 minutes, then use an immersion blender to break up the vegetables and make a lovely smooth soup. As soon as it's all blended, add 3 oz of crumbled goat cheese, and blend again. Taste and correct the seasoning here. I like a nice grind of black pepper. 
  5. Pour into bowls, garnish with a sprinkle of fresh chives and drizzle a teaspoon of whipping cream around the top. Serve with a nice crusty bread if desired.
  6. **FYI** A spoonful of sherry stirred into the soup just before garnishing it, takes this over the top.  Could then be served as a starter, with a small cup for each person at a dinner party.  
Created using The Recipes Generator

 This month the theme was Root Vegetables and it is hosted by Wendy of  A Day in the Life on the Farm.
If you'd like to join us, head on over to Wendy's blog, leave her a comment and she'll tell you how to join in with us. #soupsaturdayswappers
 Next month the theme is English Soups, and I think I've already got one in mind.
But for now, check out the other soups.  
An InLinkz Link-up

Continue Reading

Thursday, April 13, 2017

Easter Ideas

Easter's coming up, and if you have a glut of leftover hard cooked eggs, I've got a couple of ideas for you.

Personally, I love deviled eggs, just about any way I can get them.  And I have fun making them as well. 

And these little Easter Chicks are not only delicious, but fun to make and eat as well. 
 I made some Caper and Smoked Salmon Eggs for Tapas last month and they were AWESOME!!   A little more upscale way to serve a deviled egg, but totally delicious.

And I've got my Danish side as well, in fact I had some just the other day.  Skidne Æg.  Basically a hard cooked egg served in some Mustard Sauce.   You warm the egg up in the sauce and eat it. 
Skidne Æg

And if you're on the egg salad wagon, try these 'Egg Rolls' my friend Marge makes.  There is only one problem with them.  You have to get out of the way after putting the platter down, especially if you've served these before.  Cause, they're that good, and people rush up to get some and you can get knocked out of the way easily.   (and pardon the post, but it's one from when I first started this madness called a food blog.  I'm going to be revisiting this recipe in the future, in other words I'm making this again, soon.)

Continue Reading
No comments

Tuesday, April 11, 2017

Boat Club for April 2017

As you may know we have a monthly potluck which we call Boat Club.  
It's held at the local Boat Club building, hence the name.
And we all make and bring food and sit and eat and socialize and generally have a good time.  And the food is always good.
There's always a great variety of food brought as well.  Last night was no exception.
There were Deviled Eggs...
Deviled Eggs
 And some Bow Tie Pasta in a spicy Cheese Sauce
Bow Tie Pasta in cheese sauce
We had some lovely Roast Pork,
Roast Pork
And an interesting Zucchini Casserole
Zucchini Casserole
As well as a Pasta Salad
Pasta salad
And some Shrimp Fried Rice
Shrimp Fried Rice
as well as this Broccoli Salad
Broccoli Salad
And some sliced Ham, which was moist and flavorful.
Sliced Ham
 And then there was this Asian Salad, which was good as well.
Asian Salad

And there were desserts...
Fruit Salad
Fruit Salad
Bourbon Cake
Bourbon Cake
A Turtle Pie
Turtle Pie
And I made my Three Way Chocolate Cake and had fun decorating it.  And I finally got to taste it.  I did taste a couple of cupcakes made from this recipe, but never got a slice of it until now.  I've been making it and giving it as a prize for Cake Raffles.   This time round I put custard in as the filling between the layers.
Three Way Chocolate Cake
And the obligatory shot of my plate...
Potluck plate
I had to taste everything...  And it was all good. 
All of it.

Continue Reading
No comments

Sunday, April 9, 2017

Deviled Eggs with Capers and Salmon

Last month for Tapas I made not only some awesome Smørrebrød using Smoked Salmon Gravlax style, but I also made up some Deviled Eggs with Smoked Salmon.  I did leave some bare in case someone didn't want to eat the Smoked Salmon. 
Deviled Eggs with Salmon, Capers and Dill

These weren't ordinary eggs, they were gussied up with capers and lemon, and then I topped some of them with the Smoked Salmon.

They were so good.

And if you're looking for ideas on what to do with all those leftover hard cooked eggs, this would be a good recipe to have.
Fresh chopped dill

Egg filling for Deviled eggs

Egg mixture for deviled eggs with fresh dill

yield: 1 dozen eggsprint recipe

Deviled Eggs with Capers and Salmon

prep time: 20 MINScook time: total time: 20 mins
Danes love their smoked salmon and can think of a myriad of ways to use it. I've topped Smørrebrød with salmon and also Deviled Eggs.


  • 1 dozen hard cooked eggs
  • 2 tablespoons finely chopped capers
  • juice from one lemon
  • 1 tablespoon chopped fresh dill  + more for garnishing
  • 1/2 cup (or more) mayonnaise
  • 1/2 teaspoon fresh ground pepper
  • 1 oz. Smoked salmon, cut into strips
  •  1/4 teaspoon Paprika (for the eggs without the salmon


  1. Cut the eggs in half, remove the yolks and set the whites aside. Mash the yolks using either a ricer or the tines of a fork. Chop the capers, and juice the lemon. Add them to the mashed egg yolks and then add the mayonnaise. Mix together until you have the consistency you like. Add more mayonnaise if you wish. 
  2. Pipe the mixture into the reserved egg whites using a pastry bag fitted with a star nozzle or place the egg yolk mixture into a ziplock bag and cut one corner out. 
  3. Drape the filled eggs with a strip of smoked salmon, and a piece of fresh dill and serve.  If you leave some bare of salmon, sprinkle with a little paprika.
Created using The Recipes Generator

Continue Reading

Thursday, April 6, 2017

Rullepølse (Rolled Sausage)

My mouth thought it was in heaven this week.   It got to eat some Rullepølse.
Two days in a row even.   
Rullepølse with Italiensk salat
The second day I also indulged and had an Akvavit with my lunch.  Along with a nice piece of Havarti.

The rough translation for Rullepølse is Rolled Sausage.  But it's more than that.   It's yet another way we Danes figured out how to eat pork.
Or more accurately, how to eat fresh side pork, aka Pork Belly or fatback in the south.

I've shared how to make Stegt Flæsk, which is Denmark's national dish.   And I've shown you a few ways to make Smørrebrød, as well.
This is yet another topping for Smørrebrød.   Can't have too many of those.

This is a recipe from an old cookbook, circa 1917.  Fr. Strunge was a rather severe looking lady, as was her her mother, but they made a lovely little cookbook, which I got from my mom.    I followed most of this recipe.   But I used pork instead.
Have you seen the price of veal or lamb lately? 
Rullepølse recipe

I'll include the full recipe at the end, but here's the pictures along with a basic description of how I made this.
Since I was the only one who was going to be eating this, I didn't want a huge piece of meat.  I had already planned on eating part of it right away and then slicing the remainder and freezing the slices for later consumption.

To start with, I only bought a 2 lb. piece of meat, then I cut the rind off of it, and saved it for crackling.
I'm not wasting any deliciousness.

I took the meat and butterflied it by cutting it lengthwise almost all the way through.
Fresh Side Pork, butterflied
I then laid it out flat, and salted and peppered it.  Rolled it back up and placed it in the fridge for a couple of days. I chose not to brine the pork this time, as I watch my salt intake.
Fresh Side Pork, rolled up for Rullepølse
After a couple of days, I took it back out, unrolled it.  Added more pepper, some crushed allspice berries, thin sliced onion and bacon.  

Crushed Allspice Berries

Rullepølse with onions and bacon
Rullepølse with onions and bacon ready to be rolled up
Rolled it back up, tied it,
Rullepølse rolled up and tied
and then cooked it in some water to which I'd added a couple of carrots and onion, for just over two hours.
Rullepølse rolled up and tied and being cooked
After it was cooked, I took it out of the water and let it drain for a couple of minutes.
Then I took a piece of foil,
Rullepølse after being cooked
wrapped it loosely in there and made my own home made Rullepølse press.
The meat was placed in a shallow pan, and on top I put a loaf pan.
Then I had fun.  I taped the loaf pan to the other pan, pressing down and binding it as tightly as I could.  The
whole contraption was placed into the fridge, and left to sit overnight.
And it worked, beautifully.
Rullepølse after being cooked and pressed
I have to thank a member of my Facebook group 'Dansk Mad og Opskrifter' for the idea.  Thanks Thomas.

Rullepølse after being cooked, pressed and sliced
When I think of all the ways my mom had of weighing down and pressing the Rullepølse when she made it.  I remember scrubbing the brick that she used as a weight, so that it was clean enough to go into the fridge.   And how she would get anxious to see if the Rullepølse would be flat enough.  My way was so neat and easy and yes it did use a fair amount of tape, but it was so worth it.
And after I'd eaten my fill, the rest was sliced, placed on some plastic wrap and placed gently into the freezer.  I figure I have at least eight more lunches there.  If I don't share. 
Rullepølse sliced and ready for the freezer

yield: 4-6 servingsprint recipe


prep time: 15 MINScook time: 2 hour and 15 MINStotal time: 2 hours and 30 mins
Rullepølse is one of the many toppings for Smørrebrød and is surprisingly easy to make. It takes a few days, but most of that is passive waiting time.


  • 4 lb. fresh Side Pork
  • 1 onion, sliced very thin
  • 8 or more pieces, meaty bacon
  • 4-6 crushed Allspice Berries - you can always add more
  • 1-2 teaspoons Kosher salt
  • 1/2 -1 teaspoon pepper
  • 2 carrots, cut into quarters
  • 1 onion, cut into quarters
  • 5 cups cold water (enough to cover the meat)
  • 2-3 foot length of twine


  1. Lay the pork belly out flat. Trim any parts so that it is an even piece of meat. Sprinkle with 1 teaspoon kosher salt and 1 teaspoon pepper. 
  2. Roll up and place in either a container or ziploc bag. Place in fridge for 2-3 days. (This 'brine's' the meat). 
  3. Take out of fridge, and unroll. Add the ground allspice and more pepper if desired. 
  4. Lay the thinly sliced onions on top of the meat and top with the bacon. 
  5. Roll the meat back up, from the end, tightly. 
  6. Take the twine and make a small loop in one end of the twine, then take the other end of the twine through the little loop to make a large loop. Take the large loop and place around one end of the meat roll, pulling tight. Loop the end of the twine through the loop and make a blanket stitch and continue on down the meat roll. Making sure to keep it as tight as possible. 
  7. When the whole piece of meat is trussed up, place in a large pot, pour enough water over top to cover the meat. Add 1 teaspoon salt to the water and the cut up carrots and onions. 
  8. Bring to a boil, turn down the heat and simmer for 1 hour. Then turn the meat over and simmer for another hour or until tender. Take out of pot and drain. 
  9. Place on piece of foil, and fold the foil over top. Place in a shallow pan with an edge, then put another pan over top, and tape the two together as tightly as possible. Put into fridge overnight. 
  10. Next day, take the Rullepølse out, take off the twine and slice thinly. Serve on a piece of buttered rye bread with a little bit of a good strong mustard or Italiensk salat.
Created using The Recipes Generator

Continue Reading
No comments