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.


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


  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


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


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.


  • 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)


  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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Wednesday, May 24, 2017

Creamed Horseradish Sauce

When I made the Frisk Stegt Log for Tapas, I also made some Creamed Horseradish Sauce to drizzle on top of the  Roast Beef Smørrebrød.
Creamed Horseradish Sauce
Personally I love Horseradish, the stronger the better, to the point that my eyes water and my nose runs when I pile it onto a piece of roast beef.
But not everyone likes it, and in fact sometimes you just want a few notes of horseradish to help point out the deliciousness of the other ingredients.
And if that's the case, then you need to try this.
It is Danish, yes, and I adapted it a little.

And here's a hint, if making it to top an open face sandwich you don't want to just glop it on there, no, that's just not right,  but you can put some in a ziploc bag, cut the corner off, and then just drizzle it on in a little squiggly pattern.  You want it to look pretty.   You can also use a piping bag as well, but why waste one of them on this. 

yield: 1 cupprint recipe

Creamed Horseradish

prep time: 10 MINScook time: total time: 10 mins
This creamy Horseradish sauce goes so well with beef it would almost be a crime not to serve it together.


  • 3 tablespoons Strong Horseradish cream ( I prefer Inglehoffers brand)
  • 2 tablespoons Creme Fraiche (or sour cream)
  • 1/4 cup Heavy cream, whipped
  • 1 tsp. Rice Wine Vinegar
  • 1/2 teaspoon sugar


  1. Mix the Horseradish, Creme Fraiche, vinegar and sugar together. Whip 1/4 cup heavy Cream, just till it holds together. Fold the whipped cream into the horseradish mixture and serve.
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Monday, May 22, 2017

Tapas for May 2017

It was Tapas Night this past weekend and this time round I wasn't the hostess. 
I know, right.
I got to play guest, and it reflected in the pictures, cause I missed getting shots of a few of the dishes including one I'd brought.
Here they are, the ones I did get pictures of.
There were wings,
 Sliders and slaw
 Frittata bites
 A Moroccan Seafood dish (Sorry don't remember the name of it)
 Marinated Olives
 Cantaloupe and Prosciutto wrapped cheese
 Mushroom Crostini
 Broccoli Slaw Salad
 Potato Salad
 Home made salsa and chips
 Roasted peppers
 Pasta Salad
 Couscous salad
 Hot dogs
Perfection Salad

I made a plate of shrimp along with some Homemade Cocktail sauce, and forgot to take a picture of it.
There was also Strawberry Jello salad, but my picture was too blurry to use.
Along with the Strawberry Jello Salad I also made and brought some Raspberry Soup and Kammerjunkere.
Raspberry soup with Kammerjunkere

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Saturday, May 20, 2017

Hindbær Suppe (Raspberry Soup) for Soup Saturday Swappers

It's Soup Saturday Swappers time.   This is the time of the month where we make and post about a soup and then share it.  Each month has a different theme.    Wendy of A Day in the Life on the Farm started this group and since it's the third Saturday, it's time for soup. 
Camilla is our hostess this month, and she wanted us to do a Fruit Soup.  

Raspberry Soup (Hindbær suppe) with Kammerjunkere

Hey, I'm a Dane and we make a lot of  fruit soups.  
I mean.   I got this.  I'd made some Kammerjunkere for the Improv Cooking Challenge.  This month's challenge was Cookies and Cream.   
Kammerjunkere are served not only with Koldskål, but also with fruit soups of all kinds.   

Since I had a bunch of Kammerjunkere still left...  
And since they go so well with fruit soups...

I kinda cheated on this, but that's after I saw the price of fresh raspberries at the store. 
I'm sorry, but I'm not into mortgaging my house just yet to buy berries.  

I miss the good old days of running down to the field and picking pounds and pounds of raspberries.   And eating as many as I wanted, while picking.  

And you know, it's OK.  It all works.  
BTW, you need to try this combo, you do.  After taste testing it, I had to keep myself from eating the whole thing.   But I restrained myself, barely. 
This is going to be my contribution to Tapas Time this month.  I'm not hosting so I get to play. giggle.

Raspberry Soup (Hindbær suppe)

Raspberry Soup (Hindbær suppe)
 and since the plate looked kinda bare.
Raspberry Soup (Hindbær suppe)
 I added the Kammerjunkere and dunked one...

Raspberry Soup (Hindbær suppe) with Kammerjunkere

yield: 4 servingsprint recipe

Hindbær Suppe

prep time: 10 MINScook time: total time: 10 mins
This light, bright soup can be served as a unique dessert or even as a light appetizer. Served cold.


  • 10 oz. Fresh or frozen Raspberries
  • 1 1/4 cups water
  • 3/4 cup wine or 7 oz.
  • 2-4 teaspoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1 teaspoon vanilla sugar


  1. Heat the raspberries, wine and 1 1/4 cups water together. Stir to break up the raspberries a little, then stir in the cornstarch water mixture, let it come to a boil, and thicken a little. Add the lemon juice and stir through to distribute evenly. Take the pot off of the heat and sweeten to taste with the sugar. Cool and serve cold with some Kammerjunkere or a sweet cookie.  You can also serve this lukewarm if desired.
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If you want to come play with us and share in Soup Saturday Swappers, check out the Facebook group Soup Saturday Swappers  or leave a comment at Wendy's blog and she'll send you an invite.
Soup Saturday Swapper

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Tuesday, May 16, 2017

Æblekage (Apple Cake)

We always looked forward to this dessert, layers of applesauce, sweetened cornflakes and whipped cream because it meant a delicious end to a meal.
Æblekage  (Apple Cake)
Most Danish recipes for  Æblekage call for sweetened bread crumbs instead of cornflakes, but neither one of my parents cared for it made that way, so I make it just like my Mom did.
I remember one of the first times my in-laws came for dinner I made them this, because it was one of my favorites.  Well, it kinda went over like a lead balloon.  They tasted it, made nice comments but really didn't care for it. sigh.
And a few years ago I made it as dessert for a cooking demonstration I did on Danish food, and it was enjoyed there, but mainly I make it for myself now.
Although I'm thinking that it needs to be brought for dessert to the next potluck I go to.
Tapas is coming up, soon.

You can make this up ahead of time and place it in the fridge for an hour or so to cool down.  Or you can make the applesauce, cornflakes and assemble it just before serving.  Which is the way I like it.  I like how crunchy the cornflakes are that way. 
I also make my own applesauce, but cooking apples in a little water, adding some sugar to taste and then cooling it off.  I also cook the apple peels and cores together in some water and use that for a jelly. 

Apples cooking
 Melt the butter and sugar together
Melted butter and sugar for cornflakes
Cornflakes added to pan of butter and sugar
 Cornflakes added to pan of butter and sugar and coated
Cornflakes added to pan of butter and sugar and coated
 Applesauce in bottom of serving dish

Applesauce and cornflakes layered in dish
 Gotta taste it to make sure it's edible.
Aeblekage tasted


yield: 4-6 servingsprint recipe

Æblekage (Apple Cake)

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
This layered applesauce dessert is a kid-pleaser. And adults as well. It looks spectacular and tastes even better.


  • 3 cups chunky apple sauce (either homemade or bought)
  • 3 cups crushed Corn Flakes
  • 1/2 cup white sugar
  • 1/3 cup butter
  • 1/2 pint heavy whipped cream for topping
  • Sliced toasted almonds (optional for decoration)


  1. Melt the butter in a large pan over medium low heat. Add the sugar and stir to combine. Let cook for a minute and then add the crushed cornflakes. Stir to combine and let cook for 1-2 minutes. Take the pan off of the heat and dump the cornflake mixture onto a parchment covered pan, and spread out. Let it cool while you prepare the rest. In a clear glass bowl place 1/2 the applesauce, then place 1/2 of the cornflake mixture on top of the applesauce. Next, add the last 1/2 of the applesauce and finish with the last layer being the cornflakes. Place into the fridge for an hour. Just before serving, top with whipped cream to serve.
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Saturday, May 13, 2017

Ris'alamande med kirsebærsauce (Rice Pudding with Cherry Sauce)

This is a dish that is usually served at Christmas (hence the Christmas pictures), but we used to eat it in the summer when the cherries started ripening.  
Ris'alamande med kirsebærsauce
It was a special dessert in the summer as well.   Usually as the climax to one of Mom's great meals and for a special occasion as well.
And sometimes she'd make it for no real reason, but we always enjoyed it.

And if you noticed, there are almonds in this as well.   We Danes have a thing for almonds.
In our family an almond was hidden in the Risengrød, that was served at the beginning of the meal, Christmas Eve. And the lucky recipient got a sweet treat when they found it.
But you can also hide an almond in the Ris'alamande and the person who finds it, will receive a prize.
Only caveat here is that you do need to warn people who are not familiar with the practice so they don't accidentally eat it.  You need to prove that you 'found' the almond.  After the show and tell, you are allowed to eat it.
And no cheating, either...
To make Ris'alamande, a batch of  Risengrød needs to be made first.
 The instructions and recipes follow here.
But first a few pictures...
Ris'alamande med kirsebærsauce

Ris'alamande med kirsebærsauce

Ris'alamande med kirsebærsauce

yield: 6 servingsprint recipe

Ris'alamande med kirsebærsauce (Rice pudding with Cherry Sauce)

prep time: 5 MINScook time: 41 MINStotal time: 46 mins
Risalamande is an interesting dish.  At one time, rice was very expensive, and using rice in a dish became, maybe not a status symbol but a dish that you only served for very special occasions. Thus it was made for Christmas, but now you can find it served throughout the year.


  • 3 cups Risengrød
  • 1 pint heavy cream, whipped with 2 tablespoons confectioner sugar
  • 3/4 cup chopped almonds
  • 1 recipe Cherry sauce
Cherry sauce
  • 1 lb. sweet cherries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup water mixed with 1-2 tablespoons cornstarch
  • 1 oz. Cherry Herring or other cherry liqueur (optional)
  • 1 cup Arborio rice or similar short grain rice
  • 1 cup water
  • 4 1/2 cups milk
  • 1 teaspoon Vanilla Extract


  1.  Risengrød:  Add the water to a heavy bottomed pan, one which will hold all the milk and rice.   Bring the water to a boil, add the rice, stir.  Bring back to a boil, stirring constantly, then add the milk one cup at a time, continually stirring. Bring to a boil, simmer for about 40-45 minutes, stirring all the while. The rice will cook up and start to break down, and will make it very creamy looking. (My mom would also bring it to a boil, take it off of the heat and wrap it well in a goose-down comforter and set aside for an hour, this would enable the rice to continue to cook while not having to stir it constantly) Add the vanilla sugar or sugar and vanilla extract at the end and stir well. 
  2. Risalamande:Whip the heavy cream with the confectioners sugar, until soft peaks form.   Fold the whipped cream into the cooled risengrød, using a fork to break up the risengrød if needed.  Add half a cup of chopped almonds and stir in. Serve with a dollop of cherry sauce on top and a dash of chopped almonds if desired. 
  3. Cherry Sauce  Place the pitted fresh cherries in a sauce pan, add 1/4 cup sugar and half a cup of water, bring to a simmer and cook for 5-7 minutes.  Taste for sweetness, and add an additional 1/4 sugar if desired. Stir in a slurry of cornstarch and water and continue to cook for another 3-4 minutes or until the juice is clear.  Add the Cherry Herring or liqueur at the point if desired. This can be served warm or cold as a topping for the Ris'alamande.
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