SUMMER
SOLSTICE
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Serves 8
AMUSE-BOUCHE
Nordic Pancakes with Caviar and Spiced Akvavit
HORS
D'OEUVRE
Pickled Herring in Mustard Sauce
Salmon Soup in Sourdough Bowl
Viking Breads
ENTRÉE
Roast Goose Breast with Juniper Berry Sauce
Roast Onions, Onion Purée, and Caramelized Onions
INTERMEZZO
White Peach Sorbet
RELEVÉ
Swedish Meatballs with Cream Gravy
Buttered Baby Peas and Lingonberry Jam
SALAD
Avocado Salad in Lettuce Wraps
SAVOURY
Tartarmad
DESSERTS
Rhubarb Strawberry Brita Cake
Veiled Country Lass
PETIT
FOUR
Cloudberry Tartelettes with Nord Midsun
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Nordic Pancakes with Caviar
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8
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plain crêpes
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120
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grams kvarg (quark)
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120
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grams salmon caviar
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aa
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chives
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Fold
each crêpe in half, then in thirds. Top with kvarg, followed with salmon
caviar. Garnish with chives; arrange on a slate board. Serve as guests arrive.
40x24-cm
slate board
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Nordic
Pancakes with Caviar
Spiced Akvavit
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7
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grams coriander seeds, crushed
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7
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grams fennel seeds, crushed
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3
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star anise, crushed
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1
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bottle vodka, 750 ml
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Combine
spices and 200 ml vodka in a jar. Cover; shake well. Set aside for 5 days to
let flavors mellow, shaking once a day. Strain thoroughly; stir in remaining
vodka. Chill in a freezer.
Pour
into chilled cocktail glasses; arrange on a slate board. Serve as guests
arrive.
40x24-cm
slate board
8 @
cocktail glasses
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Spiced
Akvavit
Pickled Herring in Mustard Sauce
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50
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grams crème fraîche
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50
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grams mayonnaise
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30
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grams Dijon-style mustard
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1
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shallot, thinly sliced
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4
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gherkins, finely diced
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20
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grams capers, drained
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1
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gram coriander seeds, ground
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1
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gram mustard seeds, ground
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aa
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sea salt
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aa
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freshly ground white pepper
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8
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pickled herring fillets, sliced into 1-cm thick
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1
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golden delicious apple, quartered, cored, thinly sliced
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aa
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unsalted butter
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8
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slices Viking dark rye bread
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aa
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freshly ground white pepper
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aa
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scallion, thinly sliced
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aa
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dill twigs
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Whisk
together crème fraîche, mayonnaise, and Dijon mustard; stir in shallot, gherkins,
capers, and spices; season with sea salt and white pepper. Cover; chill for 2
hours to let flavors mellow.
Toss
herring and apple with dressing. Divide among buttered bread; transfer to
wooden boards. Garnish with scallion and dill twigs; serve.
8 @
20x20-cm wooden boards
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Pickled
Herring in Mustard Sauce
Salmon Soup in Sourdough Bowl
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2
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leeks, thinly sliced
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15
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ml olive oil
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15
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ml butter
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750
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ml fish stock
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2
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Yukon Gold potatoes, 150 g each, peeled and cubed
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1
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bay leaf
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aa
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sea salt
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aa
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freshly ground white pepper
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300
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grams skinless salmon fillets, sliced
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500
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ml cream
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8
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sourdough "bowls"
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aa
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snipped chives
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Sweat
leeks in olive oil and butter. Tip in fish stock, potatoes, and bay leaf;
simmer until tender, about 15 minutes. Season with sea salt and white pepper.
Stir in salmon and cream; bring just to a simmer, about 5 minutes.
Ladle
into sourdough "bowls"; garnish with chives. Serve on wooden boards.
8 @
20x20-cm wooden boards
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Salmon
Soup in Sourdough Bowl
Viking Breads
Traditionally
the Vikings employ buttered bread slices as their "plates", thus
open-face sandwiches are formed. To serve this purpose, their breads need to be
dense.
Today,
smørrebrød in Danish, smørbrød in Norwegian, smörgås Swedish, or open-face
sandwiches in Scandinavia are still built on very dense, often whole-grain rye
breads very thinly sliced. These bread loaves are distinctively solid, and very
hard to slice. The Scandinavians slice breads with near surgical precision via
the help of rye bread guillotine, or rugbrødsmaskine in Danish.
Two
kinds of whole-grain rye breads are used in this feast: a dark rye with pickled
herring in, and a light rye with beef tartare. They are similar to 0616, Pumpernickel.
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Rye
Bread Slicer
Roast Goose Breast
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1
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whole goose breast, 1500 g
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aa
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sea salt
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aa
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freshly ground black pepper
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aa
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Juniper Berry Sauce
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aa
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Roast Onions
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aa
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Onion Purée
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aa
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Caramelized Onions
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aa
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sweet woodruff
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aa
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garlic flowers
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Debone
goose breast, reserving bones for Juniper Berry Sauce; season with sea salt and
black pepper. Sear skin side until golden, about 5 minutes. Drain. Transfer to
a baking pan; roast, skin-side up, in a 200°C oven until done, about 20
minutes.
Transfer
to a carving board. Tent with foil; let rest for 10 minutes. Carve each halve
into 4 pieces; arrange on plates. Stroke plates with Juniper Berry Sauce; add
Roast Onions, Onion Purée, and Caramelized Onions to the side; garnish with sweet
woodruff and garlic flowers. Serve.
Juniper Berry Sauce
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aa
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goose bones, roasted
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200
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grams mirepoix, cut up
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1
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bouquet garni
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aa
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spices including 8 juniper berries, 4 cloves, 4 black peppercorns, and 1 bay leaf
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aa
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roasting pan from Goose Breast
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200
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ml dry red wine
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aa
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sea salt
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Make
goose stock with roasted bones, mirepoix, bouquet garni, and spices. Strain;
skim off fat. Yielding 600 ml.
Skim
off fat from roasting pan. Deglaze with red wine and goose stock; reduce liquid
to 400 ml. Season with sea salt if necessary. Strain.
Roast Onions
Cut
2 red onions into wedges; arrange in a baking pan. Drizzle with lemon juice and
olive oil; sprinkle with sea salt and black pepper. Bake in a 200°C oven for 20
minutes; toss. Continue baking until tender and browned, about 20 minutes more.
Onion Purée
Thinly
slice 2 white onions; sauté in olive oil and butter until translucent. Tip in
120 ml chicken stock and 120 ml water; simmer until tender. Reduce liquid until
almost all evaporated, do not brown onions. Purée; season with sea salt and
white pepper.
Caramelized Onions
Thinly
slice 2 red onions; sweat in olive oil and butter. Sauté over very low heat
until caramelized. The slower the heat, the sweeter the caramelized onions.
8 @
28-cm Ø plates
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Roast
Goose Breast
White Peach Sorbet
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600
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grams white peaches
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1
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lemon, zest and juice
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100
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grams granulated sugar
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20
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ml vodka
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8
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blooming basil tips
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Peel,
pit, and slice white peaches; drizzle with lemon juice to prevent from
browning. Sprinkle sugar and lemon zest atop. Chill; let macerate for 10
minutes. Add vodka; churn in an ice cream maker until frozen. Scoop into 8
chilled glass bowls; garnish with blooming basil tips. Serve.
8 @
glass bowls
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White
Peach Sorbet
Swedish Meatballs
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60
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grams soft breadcrumbs
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120
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ml milk
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300
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grams ground lean beef
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300
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grams ground veal
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300
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grams ground lean pork
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½
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white onion, minced
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1
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gram ground cardamom
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1
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gram ground allspice
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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Cream Gravy
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aa
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snipped parsley
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aa
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Buttered Baby Peas
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aa
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lingonberry jam
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Soak
breadcrumbs in milk. Mix in meats, onion, and spices; season with sea salt and
white pepper. Roll into 2.5-cm Ø meatballs; makes 80. Arrange on two baking pans;
bake in a 175°C oven for 10 minutes. Rotate sheets; continue baking until done,
about 10 minutes more.
Divide
meatballs among plates; top with Cream Gravy; garnish with parsley. Serve with
Buttered Baby Peas and lingonberry jam.
Cream Gravy
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15
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grams unsalted butter
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15
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grams all-purpose flour
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aa
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baking pans from Meatballs
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250
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ml dry white wine
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250
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ml chicken stock
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500
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ml cream
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aa
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sea salt
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aa
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freshly ground white pepper
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Make
a blond roux with butter and flour. Deglaze baking pans with white wine; stir
into roux along with chicken stock. Cook, whisking, until velvety. Stir in
cream; heat through. Season with sea salt and white pepper.
Buttered Baby Peas
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300
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grams shelled sugar snap peas
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aa
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sea salt
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30
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ml clarified butter
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aa
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freshly ground white pepper
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Blanch
peas in simmering salted water just until the color turns bright. Drain well.
Toss with clarified butter; season with sea salt and white pepper.
8 @
28-cm Ø plates
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Swedish
Meatballs
Avocado Salad in Lettuce Wraps
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50
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grams crème fraîche
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50
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grams mayonnaise
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¼
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lemon, zest and juice
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½
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gram cayenne
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½
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gram cardamom
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aa
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sea salt
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aa
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freshly ground white pepper
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1
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Hass avocado, 180 g, diced
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8
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cherry tomatoes, quartered
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20
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grams red onion, finely diced
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20
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grams celery, finely diced
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20
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grams walnuts, toasted, cut up
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8
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Bibb lettuce leaves, trimmed
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8
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wooden picks
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Whisk
together crème fraîche, mayonnaise, lemon juice, lemon zest, and spices; season
with sea salt and white pepper. Toss in avocado, tomatoes, onion, celery, and
walnuts. Divide in 8. Wrap each part with a lettuce leaf; secure with a wooden
pick. Serve on wooden boards.
8 @
20x20-cm wooden boards
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http://www.snackpicks.com/en_US/recipes/details/avocado-salad-in-lettuce-wraps-recipe.html
Tartarmad
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200
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grams sashimi-grade beef tenderloin, finely chopped
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aa
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unsalted butter
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4
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slices Viking light rye bread, halved
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aa
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Golden Sauce
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4
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gherkins, quartered
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1
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red onion, sliced into rings
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aa
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tarragon leaves
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aa
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crispy sliced potatoes
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Spread
beef on buttered bread; arrange on wooden boards. Drizzle with Golden Sauce;
garnish with remaining ingredients. Serve.
Golden Sauce
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3
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egg yolks
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120
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ml cream, heated to 85°C
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30
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grams Dijon-style mustard
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aa
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sea salt
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aa
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freshly ground white pepper
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In
a stainless-steel bowl whisk together egg yolks and 30 ml hot cream. Stream in
remaining cream, whisking to combine. Set the bowl over a small pot of boiling water;
heat, stirring constantly, until thickened. Set the bowl over an ice bath;
whisk until fluffy and pale. Stir in mustard; season with sea salt and white
pepper.
8 @
20x20-cm wooden boards
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Tartarmad
http://www.danishsandwich.com/2011/11/tartarmad-contemporary-style.html
Rhubarb Strawberry Brita Cake
Brita
cake is a Scandinavian meringue cake.
Cake Layer
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120
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grams butter, at room temperature
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100
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grams granulated sugar
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2
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egg yolks
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120
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grams all-purpose flour
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15
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grams baking powder
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160
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ml milk
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Whisk
butter and sugar until fluffy. Add egg yolks, one at a time, whisking until
fluffy and pale. Gradually tip in flour, baking powder, and milk; mix well.
Turn
batter onto a parchment-lined baking sheet; spread out evenly to 20x20-cm.
Meringue Layer
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2
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egg whites
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5
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ml vanilla extract
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1
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gram cream of tartar
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200
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grams granulated sugar
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Whisk
egg whites until soft peaks form. Add vanilla and cream of tartar, whisking
until stiff peaks form. Gradually tip in sugar, whisking until shiny. Spread
evenly on top of Cake Layer. Bake in a 175°C oven until meringue is golden,
about 25 minutes. Cut into 16 squares before completely cooled.
Britacake
Instructions
Rhubarb Filling
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2
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stalks rhubarb, diced
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8
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grams potato starch
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15
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ml apple juice
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100
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grams granulated sugar
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Bring
rhubarb and 60 ml water to a boil; simmer until tender. Reduce liquid until
almost all evaporated. Mix potato starch and apple juice. Stir into rhubarb
along with sugar; cook until thickened and bubbly. Chill at least 4 hours.
Whipped Cream Filling
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10
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ml vanilla extract
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10
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grams ground cardamom
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1
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gram ground cinnamon
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1
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gram ground allspice
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500
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ml whipping cream, whipped
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Fold
vanilla and spices into whipped cream. Gently fold in Rhubarb Filling. Chill.
Assembly
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8
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strawberries, hulled and sliced
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8
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whole strawberries
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8
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lemon balm twigs
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Arrange
a Brita Cake Square on a slate board; top with a layer of Rhubarb Cream Filling
and a layer of sliced strawberry. Lay on a second Brita Cake Square; top with a
layer of Rhubarb Cream Filling and a whole strawberry. Garnish with a lemon
balm twig. Repeat to assemble 8 boards. Serve.
8 @
20x20-cm slate boards
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Rhubarb Strawberry Brita Cake
http://www.skimbacolifestyle.com/2012/05/brita-cake-recipe.html
Veiled Country Lass
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200
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grams dry breadcrumbs
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3
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grams ground cinnamon
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50
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grams granulated sugar
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60
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grams butter
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300
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ml whipping cream, whipped
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600
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grams chunky applesauce
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120
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grams hazelnuts, toasted, chopped
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Sauté
breadcrumbs, cinnamon, and 30 g sugar in butter until mixture is dark brown,
crisp, and fragrant, about 5 minute. Cool.
Fold
the remaining 20 g sugar into whipped cream.
To
assemble, in each bowl layer applesauce, breadcrumbs, and whipped cream; then
breadcrumbs, applesauce, and whipped cream. Sprinkle with hazelnuts; serve.
8 @
200-ml trifle bowls
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Veiled Country Lass
http://www.boston.com/bostonglobe/magazine/articles/2008/06/01/got_cream/?page=full
Cloudberry Tartelettes
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4
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sheets phyllo dough, 45x35-cm each
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aa
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butter, melted
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200
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grams pastry cream
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200
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ml crème fraîche
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200
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grams cloudberries
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8
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mint twigs
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Brush
1 sheet of phyllo dough with butter. Lay on a second sheet; brush with butter.
Cut into five 35x9-cm strips; stake on top of each other; cut into four 9x9-cm
squares. Repeat with the remaining 2 sheets. Press each set into a 7-cm Ø tart
tin; pierce with a fork. Bake in a 190°C oven until golden brown, about 20
minutes. Cool; unmold.
Line
shells with pastry cream; pipe on crème fraîche. Top with cloudberries; garnish
with mint twigs. Arrange on a slate board; serve.
40x24-cm
slate board
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Cloudberry Tartelette
http://sarahbakar.blogspot.tw/2011/03/treratters-meny-med-vb-ost-orre-och.html
Nord Midsun
This
is a Nordic version of White Russian.
For Each Serving:
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30
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ml espresso
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25
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ml Absolut vanilla vodka
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10
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ml Danish coffee liquor
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5
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ml vanilla syrup
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aa
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cracked ice
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30
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ml cream
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Stir
first four ingredients with cracked ice; strain into an oversized shot glass.
Float cream atop; serve.
8 @
oversized shot glasses
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