catmiint's Bulletins
This is one I was really excited for. Tilslørte Bondepiker is a Norwegian layered apple dessert. But you see, I had to introduce FIRE and DANGER to a recipe somewhere. Soooooo, I replaced the cream component with crème brûlée!
Apple compote layer
Ingredients
3 tart apples (I used granny smith)
1 lemon, zested and juiced
2 cinnamon sticks
1/3 cup powdered sugar
4/3 cup water
Bread layer
Ingredients
Bread of choice (I used brioche)
1/3 cup brown sugar
2/3 cup white sugar
1/2 cup (1 stick) butter
Crème brûlée layer
Ingredients
2 cups (1 pint) heavy cream
2 vanilla beans
¼ tsp salt
1/2 white sugar
5 egg yolks
Smoked sugar for topping
Other
Butane torch
Mason jars
1. Heat oven to 400F. Cube bread and place on baking sheet. Bake in oven until browned and fragrant, watching closely so it doesn’t burn. Then lower oven to 325F.
2. Peel, core, and chop apples into small chunks. Mix in sauce pan over medium heat with water, cinnamon sticks, powdered sugar, lemon juice, and lemon zest. Let simmer while completing other steps.
3. Slice vanilla beans lengthwise. Combine in second sauce pan with heavy cream over LOW heat. Do not let boil, but let it get hot and infuse for 10 minutes.
4. In a third sauce pan, melt butter and combine with 1/3 cup brown sugar and 2/3 cup white sugar. When combined, add toasted bread and mix. Keep over medium heat, stirring occasionally until ready to do next step with the heavy cream. At that point, place bread cubes on baking sheet lined with parchment paper.
4. Separate egg yolks and beat with 1/2 cup sugar. Remove vanilla beans from heavy cream mixture. Add 1/4 of the heavy cream mixture to eggs and beat. Pour egg mixture back into sauce pan with heavy cream and incorporate well.
5. Pour into small casserole dish. Make sure it’s small enough that the mixture isn’t spread too thin. Bake in oven for ~30 minutes, checking often after 20 minutes to see if the middle has begun to set. Remove from oven while the middle still jiggles a bit but has started to set.
6. Back in the first saucepan with apples, make sure apples are soft then remove cinnamon sticks and get ready for assembly!
7. To assemble, layer soft apples then bread crumbs then crème brûlée. Top crème brûlée with smoked sugar and melt the sugar with your torch! Let the sugar harden before repeating the layering. Voila! You have a layered apple dessert!
We are back with another episode of Flicker Forest cooking with a Dill & Cardamom Baked Salmon. I consider this a pretty simple way to prepare fish using flavors I found repeated in Norwegian cooking. And are we doing Grimhalla cooking without some fish? I think not. Let’s go!
Ingredients
Salmon Fillet (pick whatever kind you like best!)
1 TBSP Ground cardamom
1 TBSP Ground coriander
1 tsp Dried dill
~0.75 oz Fresh dill (i just got one small package)
1/4 cup Sour cream
1/4 cup Mayo
1 TBSP + more Salt
1 tsp White Pepper
1. Preheat oven to 375 F. Line baking sheet with tinfoil and lightly oil (I use olive oil) so the skin comes up later.
2. Mix ground cardamom, ground coriander, 1 TBSP salt, and 1 tsp white pepper. Mix well. Rub salmon with the mixture.
3. Bake salmon in oven for ~17 minutes or until done with an internal temp of 145 F.
4. While salmon is in oven, strip or finely chop the dill. Mix sour cream, mayo, fresh dill, dried dill, and salt to taste.
5. Top salmon with dill sauce and enjoy! Waow so simple.
Welcome! It’s time to make Lanternal!Guy Fieri proud! Representing Team Grimhalla, I’ve decided to make 5 dishes/drinks inspired by the lore of Flicker Forest. I researched Norwegian dishes and flavor profiles for this, bringing my own spin on them to mix and match as I see fit. Fair warning I’m a pretty “feel the vibes” cook so these recipes will be a bit *wiggly hand gesture*. Also. HTML formatting is not my passion.
First off we have a Gin & Pear Fizz. Balancing juniper notes with pear and lemon, this cocktail is refreshing and bright. Juniper and pear were popular norwegian fruits, and the smoked sugar brings to mind the scent of smoked goods that would help a family through the winter.
Ingredients:
1 lemon
1.5 oz Pear Liqueur
2 oz Gin
Dried Juniper Berries
1/4 cup sugar
1/4 cup water
Ice
Fizzy water of your choice
Smoked Sugar (optional for rim)
1. Crush your dried juniper berries in a mortar or roughly chop them I guess if you don’t have one.
2. In a small sauce pan on medium heat, combine sugar, water, and crushed juniper berries. Let sugar dissolve and leave on heat for ~5 minutes to let juniper flavor infuse.
3. Strain your juniper simple syrup into an empty jar with a fine mesh strainer. Or if you’re me and don’t have one, uhhhh use a pasta strainer and accept the tiny bits that will be in the syrup.
4. Cut lemon into wedges. If rimming your glass in smoked sugar, use one wedge to wet the rim of a glass. Squeeze lemon wedges into the shaker.
5. Add gin, pear liqueur, and .5 oz of your juniper simple syrup to the shaker. Shake well.
6. Pour into glass, top with fizzy water, and enjoy!