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.

This was also shared at Miz Helen's Full Plate Thursday.

Tuesday, February 14, 2017

Boat Club for February 2017

It was our monthly Boat Club Potluck last night and there was lots of food.
I did take pictures of everything, I believe, and if I missed someone, I'm sorry. 
To start with, there were a couple of starters.  And I took two pictures of one of them, mainly because I really liked the presentation, and quite frankly I might copy it. 
I can if I want to, so there.
Horseradish and Bacon Cheese Balls, before crackers were added
and after...
Then there were these wonderful little crostini, I snagged one of the roasted pepper ones, and loved it. 
Tomatoes and Mozzarella 
Roasted Pepper and Capers
next up, Potato Salad, in a very lovely bowl
And Macaroni and Sausage
Then there was Pizza, funny how that always disappears quickly.
as well as my offering, which was Sausage & Peppers with Penne, the recipe will be on the blog soon. 
We also had this Seafood Tagine, and the octopus in it was cooked perfectly. 
then there was more Mac and Cheese. Have I mentioned lately how much I love pasta?

There was also some chicken, which disappeared before I got to it, but it sure looked good.
And we had some Mashed Potatoes to go with it.
or with the Brisket...
We also had some desserts,
A Pineapple Upside Down Cake, and sorry for the weird color, but my camera sometimes does this.  And I did correct the color.
There was also this Strawberry Banana Fluff
and last but not least, a Turtle Pie

I did have a little of Sausage and Pepper Penne left and I just had some for breakfast, the remainder is designated for lunch tomorrow. 

Saturday, February 11, 2017

Valentine's Day ideas

I know it's only a couple of days til Valentine's Day and if you're like me, you're going OMG, it's that time already?
I have a couple of quick and easy ideas for you. 

How about some Cherry Pie Shortbread Thumbprint Cookies?   They're easy to make and would fit right in with Valentine's Day.
Cherry Pie Shortbread Cookies

Or if you're planning a special dinner and want a little appetizer first, these Mini Pistachio and Craisin Cheese Balls are perfect.

Mini Pistachio and Craisin Cheese Balls
And these Cherry and Cream Cheese Pinwheels are always fun for a retro canape.   I included them in with my 3 Ingredient Valentines Day post last year.
Cherry and Cream Cheese Pinwheels

You can also go all out and make a lovely Prime Rib, part one and part two. 

Prime Rib Roast

And for Dessert, well, gee, how about my Three Way Chocolate Cake
If you need more sweetness...
Three Way Chocolate Cake


Thursday, February 9, 2017

Blooming Onion Bread

I made this Blooming Onion Bread for Super Bowl Sunday last week, and had forgotten how much I like it, and was kicking myself (not too hard) for not making it sooner.
I did make my own bread, cause I love the No-Knead bread, it's quick and easy to make. But, next time I make this, I'll bake the bread a day earlier, cause it was really hard to cut. 
This is easy, quick and a little bit fiddly but so worth it.
Cause it's ooey and gooey and cheesy and yummy and ...
You get the drift.
Blooming Onion Bread

Here's a few pictures of the process with the recipe following:
After baking the bread, you need to cut it. 

And if it's nice and fresh, it's a little hard to cut.
Before you shove the cheese into the cuts, place it on a piece of foil, cause it's kinda hard to pick up the bread and transfer it.
Next up is placing the cheese into every little slice you cut. 
Blooming Onion Bread
Mix the melted butter, chopped green onions and poppy seed together
Blooming Onion Bread

Blooming Onion Bread
Look at that lovely cheese...





yield: 1 loaf - Serves about a dozen peopleprint recipe

Blooming Onion Bread

prep time: 15 MINScook time: 45 MINStotal time: 60 mins
This cheesy bread is perfect to serve before a game, with some soup, or just because you want a gooey, cheesy appetizer.

INGREDIENTS:

  • 1 loaf Sourdough or Artisan Bread, day old is best.
  • 1 lb. Monterey Jack Cheese, cut into slices
  • 1/2 cup melted butter
  • 1/2 cup or more, green onion, finely chopped
  • 3 teaspoons Poppy Seed

INSTRUCTIONS:

  1. Start by cutting the bread in slices, width wise and lengthwise, but not cutting through the base. You want to have some nice little squares going. This can get a little tricky, use a good sharp bread knife to cut it into the squares.  Place on a large piece of foil. 
  2. Then take a bunch of green onions, and cut them up into a fine mince almost. I cut the onions lengthwise, and then chop them from there. Melt the butter and throw in the onions and poppy seed, set aside. 
  3. Next cut the cheese up into slices and then cross cut them into small pieces. I forgot to take a picture at this point, so you'll just have to look at the pictures to get an idea of how big to make them. After you get the cheese cut up, you then place the slices in the bread between the cuts.    Shove the cheese down as far as you can, in-between the cuts.You really want the cheese to melt into the bread. 
  4.  I then took the bread and placed it on a larger piece of foil, one big enough to wrap around the bread. After that, I stirred up my mixture of butter, onions and poppy seed and spooned it over the bread, somewhat evenly.
  5.  Wrapped it up and placed it in a 350 deg. oven for 20 minutes, then unwrapped it, and boosted the heat on the oven up to 375 deg. and let it cook for another 15 minutes or so. 
  6. I would suggest placing a serrated knife by the plate, as people want to be able to cut all the way through to get some of the crusty bottom as well when they grab some of the bread.
Created using The Recipes Generator

Monday, February 6, 2017

First Monday Favorite Recipes for February 2017-2

Welcome back for the second installment of First Monday Favorite Recipes.  (technically it's the third cause I did a soft tryout in December).
A quick reprise here.
This is for all those former Secret Recipe Club bloggers, who miss the 'reveal' every Monday morning as each group revealed which recipe they picked, blogged and shared from their assigned blogs.
We're not going to assign anyone anything.  I just want to know one thing.


What recipe you made last month that surprised, delighted and basically blew you away with how good it was.
First Monday Favorites
You can do a whole new post, put a link into the post of the recipe you did make, or link up here.  All I ask is that the recipe, be one that is new to you, that you made this past month (January 2017) that you think should be shared with everyone.  Not the one recipe that got the most views, not your favorite of all time, but the new recipe you made and blogged about.

However, it's not limited just to former SRC bloggers, other food bloggers are welcome to link their favorite recipe from last month here as well. 

Mine for this past month was actually a toss-up, but then my mouth did the deciding.  
I had to vote for the Scottish Style Sausage Rolls I made at the beginning of the month. 
Scottish Style Sausage Rolls
They were about perfect and could be made with stuff I had on hand.  And...
They also got the vote of approval from a gentleman from the other side of the pond who gave them an enthusiastic two thumbs up.  And with my two thumbs, that made four.  And the fact that they all disappeared in short order made them a winner.
I'm really thinking they'll be making a repeat very soon.  Very, very soon.

Can't wait to see what you all came up with.