Saturday, May 18, 2019

Øllebrød (Danish Rye Porridge) for Soup Saturday Swappers

I bet you didn't think I'd make another soup from my Danish background?
Well, tough, I did.  Technically, this is a soup.

Well, maybe a cross between a soup and a porridge.

Literally translated, it means beer bread.  

And I can't honestly say I grew up with it, cause when we had good ryebread in our house, we ate every crumb, stale or not.

Trust me, we did.

BTW, it's time for our Soup Saturday event.  This month we were tasked to make a soup using a craft beer.  And while I had fond memories of the Beer Cheese soup we used to get at a now defunct restaurant in Dallas, I really didn't want to try my hand at recreating it.
Kathy of  A Spoonful of Thyme is our hostess this month, and it was her idea for us to share Soups made with Craft Beer.

So I went to my Danish roots.  And decided to make some Øllebrød.  As I said in the beginning, this is kinda a cross between a soup and a porridge.  

However, in days past, or times of yore, this was a way of using up the end pieces or the last of the loaf of rye-bread.  Back then it was a waste not, want not, way of life and this was often served as a breakfast.  Although it could accompany all three meals of the day, or just replace an evening meal. 
I think it was also an inexpensive way to fill up a little before the main meal.  

In Denmark this is usually made with a beer called a Hvidtøl (White Beer) , which is a seasonal beer, showing up in December. Usually it's very light in alcohol, only about 2 % or so.  It's also a dark malty beer with a hint of sweetness.

Obviously I don't have access to it here, and while I was going to use a local dark beer I absolutely love, I didn't really want to purchase a half gallon.
I love my beer, but that was a bit much when I only needed about a regular size bottle of it.
Not that I wouldn't have enjoyed the rest of the beer, but I had plans for the next couple of days. And Hooter Brown is pretty strong.

And now that I know that they sell it, I'll plan to get some, when I have time to drink it.

In the meantime, I drew upon my scant knowledge, OK, so I have a decent knowledge of some of the dark beers available to me here, and decided to use a bottle of Negro Modelo beer.  Not quite a craft beer, but close enough.

You serve this topped with some whipped cream, or a drizzle of heavy cream or whipped yoghurt or Aeggesnaps.

Rye bread slices soaking. 
Slices broken up a little and simmering in the beer and water.  I make my bread with a lot of seeds.
My first bowl, which had the seeds strained out.  I just topped mine with some lightly sweetened whipped cream and a touch of grated lemon zest. 
After eating half the bowl, I decided to top it off with some of the soup that hadn't been strained, plus of course more whipped cream
after which I ate the whole thing. 

 What can I say, it was totally delicious and filling. 


Yield: 4 servings
prep time: 45 Mcook time: 30 Mtotal time: 75 M
This soup/porridge is traditionally served for breakfast, but it can also be served for dinner or even a late night hangover.


  • 1/2 loaf Dark Danish style rye bread, cut in slices or chunked
  • 2 1/2 cups water
  • 1 bottle Negra Modelo Beer (about 2 cups)
  • 1/2 cup sugar (less if you don't want it as sweet)
  • Juice and zest from one lemon


How to cook Øllebrød

  1. Soak bread overnight in the water, or for several hours. You can also do a shortcut here, place the bread in warm water, on low, very low heat on the stove for about 30 minutes.
  2. Break up the bread in the water and add the beer. Simmer for 20-30 minutes, stirring occasionally. Add the sugar and stir, then add the lemon juice and 3/4 of the lemon zest. Let come to a boil, then turn off the heat and let sit for a couple of minutes. (If using a seeded rye bread, you can put it through a sieve and strain out the seeds if desired.) Use an immersion blender and blend the soup together. Top with a little lightly whipped cream and sprinkle with some lemon zest to serve.
Created using The Recipes Generator

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Friday, May 17, 2019

Sole wrapped in Grape Leaves for #Fishfridayfoodies

It's that time.
For great Fish or Seafood recipes that is.

Sneha of Sneha's Recipe is our hostess this month and the theme she came up with was to Fry or Bake Fish or Seafood in Leaves.

My mind immediately flew to baking something on a banana leaf, but then I remembered that all our banana's went bye bye after Hurricane Michael.

Then my mind went blank.  I couldn't think of any leaves, other than lettuce or cabbage.
But then I got one of those pokes, I was making Dolmathes or Dolmades, if you wish for a potluck and since you use Grape Leaves, I thought they would be perfect. 
Grape Leaf wrapped Sole

Grape Leaf wrapped Sole

Grape Leaf wrapped Sole
 I unwrapped the fish, cause I could, so there.
Grape Leaf wrapped Sole
Grape Leaf wrapped Sole
So I did, use Grape Leaves that is and paired it with a Avogolemono sauce.
Which might just be my new favorite sauce.

Sole wrapped in Grape Leaves

Yield: 2 servings for a meal or 6-8 servings as an appetizer
prep time: 5 Mcook time: 10 Mtotal time: 15 M
This is a fun way to make fresh or frozen Sole. You can make it into appetizers or into a light meal.


Grape leaf wrapped Sole
  • 1 lb. Fresh or Frozen Sole Filets, cut into tidbits if desired or cut into 8 pieces which will fit into a grape leaf.
  • 1/2 lemon sliced thin
  • 8 large grape leaves
  • Butter
  • Olive Oil
  • Cavender's Greek Seasoning
Avogolemono Sauce
  • 1 egg
  • Juice from 1/2 lemon
  • 1/2-3/4 cup chicken broth or fish stock


How to cook Sole wrapped in Grape Leaves

  1. Cut the fish into 8 pieces, small enough to fit into a folded over grape leaf, if being wrapped. Sprinkle with the Cavender's Greek Seasoning.
  2. Heat the butter and olive oil over low heat until the butter is melted. Place the grape leaf wrapped sole into the pan and place the lemon slices on top. Cover and let cook for about 5 minutes or until the fish is cooked through.  Remove from heat but keep warm if sauce is not quite ready.
  1. While the fish is cooking, prepare the Avogolemono sauce.
  2. Whisk the egg together with the lemon juice. Heat the stock and then temper the egg with a little hot stock, adding the egg/lemon mixture back into hot stock, whisking constantly until it thickens. This takes about 5-8 minutes. Just long enough for the fish to cook.
  3. Serve the fish on top of the Avogolemono sauce. You can make a simple couscous to go with this as well if desired.
Created using The Recipes Generator

In other words, it's Fish Friday Foodies Time!
For Fish Friday this  month our host  is Sneha and the theme is
Fry/Bake Fish Or Seafood In Leaves

Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe 

Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Thursday, May 16, 2019

Community Potluck for May

We had what I thought was going to be our final Community Potluck this week, but it is going to continue. 
Just need a couple more host/hostess signups.

The Community Potluck was started by Harriett Beach last year and with her recent death, I thought it would basically go away.  I wrote a little about her here.

She had it set up so that no one person was responsible for the whole thing.  We could sign up to host in a particular month and it has actually worked out quite well.
Next month is covered, as is September and October.  We just need someone to step in for July and August.

But, I had to share the great dishes that were brought and enjoyed the other night.

First though, this gorgeous pot is actually one that Harriett Beach made and it was only fitting that it graced a table for the potluck.  She was a potter. 
I made some Dolmathes or Dolmades- either spelling is correct, in honor of Harriett as Greek food was one of her favorites.
We had some lovely chicken salad
Corn pudding
A chopped salad - the picture I took of it with the plastic wrap off was too blurry to use.
there were some nibbles.
a lovely Pasta salad, and doesn't it look good against the blue bowl.
A Zucchini noodle salad
And Asian Style salad
Corn casserole
There was also this lovely pea salad and the bowl was so pretty it was presented in.
Above a Lasagna, I only got a picture of it with the plastic wrap on.
and here is some lovely smoked salmon on cream cheese and baguette slices
Biscuits and I got to indulge my guilty please which is dunking a biscuit into some coleslaw juice.
Don't judge, it's good.
Now for the desserts...

Key Lime Pie, which disappeared fast.
A selection of yummy baked goods.
We had some pineapple with Santa holding his toothpickes
There were some candies along with squares of an energy bar. 
This heavenly Moroccan Coconut Cake
We also had some watermelon,
and boiled peanuts

And in case anyone is interested, this is how my plate looked,, I had to taste test everything. 

I wanted to add that the Lanark Boat Club was almost totally destroyed during Hurricane Michael last year, and they have done a phenomenal job of restoring the building.

This is how it looked shortly after the storm.

 I also want to add that this is my 1000th post, I can't believe I'd had so much to say about so many different dishes.  

Next question, what to do to celebrate my verbosity? Hmmmm

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