December 12, 2017

Christmas Calendar 2017 - Madeleines/mini muffins with almonds


Another recipe on madeleines with almonds, which I have located in the weekly magazine "Søndag". I have made no modifications to this recipe.

If you like I have Madeleine forms, when I could suggest you to try out these Madeleines with lime and rosemary or Madeleine with ginger, lemon and vanilla.

Madeleines/mini muffins with almonds:

  • 120 g butter
  • 1 tablespoon honey
  • 3 eggs
  • 200 g sugar
  • 1 organic lemon - only the zest
  • 125 g almond flour
  • 250 g wheat (cake) flour
  • ½ teaspoon cardamon
  • ½ teaspoon salt
  • 100 g milk
  1. Heat up the oven to 210'C.
  2. Melt the butter and honey together in a small cooking pot.
  3. Whip the egg and sugar together in a mixing bowl using an electrical whipper.
  4. Pour in the melted butter and whip until homogeneous.
  5. Add in the flour, almond flour, lemon zest, cardamon and baking powder, whip gentle until homogeneous.
  6. Pour in the milk, and whip gentle.
  7. Pour the dough into either madeleine form or small muffin forms.
  8. Bake the madeleines at 210'C for 10-12 minutes.
  9. Cool down the cakes, before they are stored in airtight containers.

December 11, 2017

Christmas Calendar 2017 - Cookies with pickled ginger



I have found this recipe on Christmas cookies with pickled ginger in the weekly magazine "Søndag". I made a few modification, as I did not have all the required ingredients in my kitchen. The taste of these cookies is just great.

Christmas cookies with pickled ginger: - 20 cookies

  • 75 g  milk chocolate - roughly chopped
  • 50 g pickled ginger - finely chopped
  • 170 g butter
  • 220 g brown sugar
  • 3/4 dl dark syrup
  • 1 egg
  • 275 g (cake) wheat flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 cloves - mined in a molter
  1. Heat up the oven to 180'C fan oven.
  2. Whip the butter together with the brown sugar, dark syrup and egg.
  3. Add in the wheat flour, baking soda, cinnamon and cloves, and whip until homogeneous.
  4. Stir in the chopped chocolate and ginger
  5. Use two teaspoon to place dough in a size of walnuts on baking tray covered to the baking parchment with a distance of 5-6 cm.
  6. Bake the cookied at 180'C for 12 minutes. After 6 minutes shift around with the baking tray to obtain an even baking.
  7. Cool down the cookies, before they are placed in an airtight container.

December 10, 2017

Christmas Fair 2017 at Trapholt


The annual Christmas Fair at Trapholt has become a real most/have-do-thing for me, as the level of the different art booths is at a very high quality level. You can find "old" well known crafts people from previous years as well as new crafts designers.


Vases by Rikke Elgaard


Glass vases for flower onions



A good tip is to arrive from the very beginning in the morning, or perhaps even 10-15 minutes, before the museum and fair begins, so you are able to get a parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.



Aoife Soden Glass                                                                                                  Loise Maagaard

The entrance is now ½ entrance free to the museum (it used to be free entrance), but for 55 DKK you get access to both the fair as well as the museum.

So what could I "not live without" ?


Candle light holder by Louise Maagaard


Small vases by Jytte Lysgaard - Højer Keramik


Green glass decoration by Aoife Soden Glass


Green vase by Louise Maagaard

Christmas Calendar 2017 - Seared duck breast with persimmon fruit


During my latest course at Denman College with focus on Christmas Afternoons Teas we were making sandwiches with various fillings. One of these fillings were Seared Duck breast with plums on white bread. This gave me the inspiration to serve these duck breasts as a main course for a Sunday dinner for my mother. I could not locate plums, so instead of I used persimmon and as the "bulk vegetable" potatoes.

Seared duck breat with persimmon fruit: - 2 servings

  • 2 duck breasts
  • 30 ml soy sauce
  • 100 ml port wine
  • 1 shallot, thinly - sliced
  • 15 g fresh ginger - finely minced
  • 1 1/4 teaspoon ground cumin
  • 1 persimmon - cut into medium pieces
  • salt and pepper
  • 15 g butter
  • potatoes - to be served boiled
  1. Add the soy sauce, port wine, shallot, ginger and ground cumin into a small bowl.
  2. Trim the duck breasts for excess skin and fat along the edges. Cut the surface of the skin making diagonal cuts just through the skin.
  3. Place the duck breasts skin side up in the marinade. Marinade the duck breast for 60 minutes turning them once or twice during the process.
  4. Season the persimmon with salt and pepper.
  5. Place the duck breasts on a cold frying pan on medium heat with the skin surface down to the pan.
  6. Let the duck breasts cook in the melting fat from the breasts. It is important, that the surface does not burn (when reduce the heat of the frying pan). Cook the duck, until the skin skin side is dark and crispy, approx 12 minutes. Turn the duck around and let is flesh side cook another 5 minutes.
  7. Meanwhile, heat the butter the in small cooking pot, add the persimmon fruit pieces, when the butter is fizzing. Stir them occasionally for around 5 minutes.
  8. Pour the marinade from the duck breasts on top of the persimmon, and let the marinade reduce until half. 
  9. Continue to heat the persimmon until, it is tender.
  10. Serve the duck breast with persimmon fruit and boiled potatoes.

December 09, 2017

Christmas Calendar 2017 - Pepper nut scones


When I was baking these pepper nuts and smelling to the wonderful flavour of the many different spices, I decided to twist this recipe on orange and cranberry scones replacing the orange and cranberry with a pepper nut spice mix.

When baking these scones the kitchen became full of amazing Christmas smells :-)

Orange & Cranberry Scones: 20-12 scones
  • 350 g wheat flour
  • 85 g sugar - diced into small pieces
  • 85 g butter
  • 1 organic lemon - only the zest
  • 1½ tablespoon pepper nut spice mixture
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  • 1-2 tablespoon brown sugar
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the flour, lemon zest, pepper nut spice mixture and sugar together in a mixing bowl.
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  6. Roll out the scone dough in a thickness of 2 cm.
  7. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  8. Turn the scone up side down, when it is placed on the baking tray.
  9. Let the scones raise for 15-30 minutes prior to baking.
  10. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). Sprinkle with demerara sugar.
  11. Bake the scones at 200'C for 15 minutes, until golden.
  12. Cold down prior to serving.

December 08, 2017

Christmas Calendar 2017 - Small Christmas tableaus


It takes no time to locate my various items for Christmas decoration, but it takes some time to find the right place for the individual items, so it be at this "usual" place or should it be placed differently this year ? All those small questions, and when you move it around around again and when back to the original positions.







 



December 07, 2017

Christmas Calendar 2017 - Marinaded herrings with cranberries and red onions


I have found this recipe on marinaded herrings with cranberry and red onion last Christmas in the weekly magazine "Alt for Damerne". However, it is first now, that I have had the time to actually made these herrings.

Marinaded herrings in all different types of flavourings is MUST on the Danish Christmas lunch table for a lot of people me included. However, believe it or not, some Danes do not likes herrings, they really dislike herrings!!! When describing marinaded herrings to foreigners, I refers to marinaded herrings as Danish sushi :-)

Marinaded herrings with cranberries and red onions: - 3 glasses

  • 5 dl plain vinegar
  • 480 g sugar
  • 4 red onions - peeled and diced into 8 boats
  • 10 cloves
  • 1 star anise
  • 100 g fresh cranberries
  • 500 g marinaded herrings drained from their marinade
  1. Start by adding boiling water to the storage glasses.
  2. Drain the herrings from it original marinade. Divide the herring pieces between the 3 glasses.
  3. Pour vinegar and sugar into a medium size cooking pot. Bring the liquid to the boil, so the sugar is dissolved.
  4. When boiling slightly, add the red onion boats, star anise and cloves to the liquid. Let is boil gentle for 4 minutes.
  5. Afterwards add the cranberries to the marinade. Remove the marinade from the heat, and let it cool down.
  6. Add the red onions, cranberries equal between the storage glasses. Pour the marinade liquid up top of the herrings.
  7. Close the glasses.
  8. Store the herrings cold in the refrigerator for minimum 1-2 days.
  9. Enjoy these herrings for your Christmas lunch :-)

December 06, 2017

Christmas Calender 2017 - Stollen


Stollen is one of my favourite Christmas cakes, which I like to bake during Christmas time, and I have been sharing various Stollen recipes with you during previous Christmas Calendars: German Christmas cake -StollenChriststollenStollen with marzipan and cranberries & Stollen with fromage frais.

This recipe is from the Christmas Afternoon Tea Course.

Stollen: - 4 pieces

  • Dough:
  • 500 g strong wheat flour
  • 10 g fresh yeast
  • 25 g sugar
  • 250 ml milk
  • 100 g butter - melted and cooled
  • 2 large eggs (110 g egg)
  • Filling:
  • 90 g sultanas
  • 50 g glacé cheeries
  • 100 mixed peels - roughly chopped
  • 40 g roasted almond flakes
  • 2 tablespoons rum
  • ½ teaspoon ground cinnamon
  • 125 g marzipan - cut into small pieces
  • Creme d´amande:
  • 75 g butter - at room temperature
  • 75 g sugar
  • 75 ground almonds
  • 20 g wheat flour
  • 1 medium egg - beaten
  • 4 tablespoon dark rum or brandy
  • Glaze:
  • 50 g butter
  • 1 tablespoon rum
  • icing sugar for dusting
  1. Add the wheat flour in a mixing bowl and crumble the fresh yeast into the dough. Afterwards add in the sugar.
  2. Add in the liquid part in form of milk, melted butter and eggs, using a spoon to combine.
  3. When the dough comes together, knead the dough together by hand for 10 minutes.
  4. Put the dough back into the mixng bowl, and let the dough rest at room temperature for 1-1½ hour.
  5. Put all the filling ingredients together in another mixing bowl except the marzipan.
  6. Flatten the dough with your fingers into a rough square shape. Pour the filling on top of the dough. 
  7. Fold the dough in thirds, make a square turn, flatten the dough, before folding in thirds again. Place the dough into the mixing bowl for ½ hour raising.
  8. Meanwhile make the creme d´amande by beating the soft butter in a mixing bowl. Gradually add in the lest ingredients little by little to make a good emulsion.
  9. Cool down the creme d´amande in the refrigerator for 15 minutes.
  10. Cut the dough into 4 equal pieces, place each piece smooth-side down on the counter top. Flatten the dough into rectangles (20 x 15 cm). Place 3 teaspoons creme d´amande on top of the dough, psreading it leaving a 2 cm border. Scatter the marzipan pieces on top.
  11. Fold one side of the dough over the creme d´amande filling, then fold the other dough over, so the dough is overlapping. Press down all around the edges to seal in the filling. Roll the dough into baguette shapes.
  12. Place the dough on the baking tray covered with baking parcement. Let the dough raise for a final 2-2½ hours.
  13. Heat up the oven to 170-175'C (fan oven), bake the stollen for 20-25 minutes until light golden.
  14. Meanwhile make the glazing of melted butter and rum.
  15. Take the stolle out of the oven, brush them with the melted butter-rum mixture.
  16. Cool down the stollen. Dust the stollen with icing sugar prior to serving it.

December 05, 2017

Christmas Calendar 2017 - "Pepper nuts" a la Urtekram


I have been filling the first Christmas baking of 2017 into my Christmas cookie tin collection. I have started of with "pepper nuts", which is a classic/traditional Christmas cookie here in Denmark. Previously I have baking Giant pepper cookies and Liquorice pepper cookies as versions of pepper nuts/cookies.

I found a metallic tin containing the spice mixture for pepper nuts in my local supermarket, so I decided to test out it´s recipe.

Later I have been using this pepper nut spice mixture for the creation of these pepper nut scones.

"Pepper nuts" a la Urtekram:
  • 150 g sugar
  • 150 g butter - diced into smaller pieces
  • 300 g wheat (cake) flour
  • 2 tablespoon Peberbød spicemixture from Urtekram
  • 1 egg
  • 2 tablespoons water
  1. Heat up the fan oven to 200'C.
  2. Add sugar, flour and spice mixture into a large mixing bowl.
  3. Add in the diced butter pieces. Rub the butter pieces into flour-sugar mixture using only your fingers (not the palms of your hand), until the mix resembles breadcrumbs.
  4. Add in the egg and water. Knead the dough until it is homogeneous.
  5. Divided the dough into smaller portion.
  6. Roll each portion into a size of 3 cm in diameter.
  7. Cut each roll into 1-2 cm length. Roll each piece into a round ball.
  8. Cover the baking trays with baking parchment. 
  9. Bake the pepper nuts at 200'C for approx. 12-15 minutes. After 6 minutes baking shift the position of the baking tray in the oven.
  10. Cool down the pepper nuts.
  11. Place the pepper nuts in an airtight container.

December 04, 2017

Christmas Calendar 2017 - Orange & Cranberry Scones


Afternoon tea without scones is like Christmas without gifts and presents (even though some would say, that Christmas without presents is possible).

I have never before tried to actually to keep kneading my scone dough, so this is an usual procedure for me, when trying out this recipe at the Christmas Afternoon Tea Course.

I will be using this scone recipe later on here in December for some other flavour combinations such a these pepper nut scones.

Orange & Cranberry Scones: 10-12 scones

  • 350 g wheat flour
  • 1 teaspoon baking powder
  • 85 g sugar - diced into small pieces
  • 85 g butter
  • 1 organic orange - only the zest
  • 30 dried cranberries - either whole or chopped
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  • 1-2 tablespoon demerara sugar
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the cranberries and orange zest together in a small mixing bowl together with 1 teaspoon flour to separate the zest from each other.
  4. Mix the flour, baking powder and sugar together in a mixing bowl.
  5. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  6. Add in the cranberries and orange zest.
  7. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  8. Roll out the scone dough in a thickness of 2 cm.
  9. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  10. Turn the scone up side down, when it is placed on the baking tray.
  11. Let the scones raise for 15-30 minutes prior to baking.
  12. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). Sprinkle with demerara sugar.
  13. Bake the scones at 200'C for 15 minutes, until golden.
  14. Cold down prior to serving.

December 03, 2017

Christmas Calendar 2017 - Suggestions for Advent decorations


Today (3rd December) it is the first Sunday in Advent, which means Christmas Eve will as well be the fourth Sunday in Advent !!!

It also means, that today we should light the very first light of the four Advent´s candles. My family has the tradition to light one candle on the first Sunday in Advent, two candles on the second Sunday in Advent, three candles on the third Sunday in Advent and finally all four candles on the fourth and last Sunday in Advent.

Below you can see some of the Advent decoration I have been having during the last couple of years.






December 02, 2017

Christmas Calendar 2017 - Christmas aquavita


During the years I have trying out different many different recipes on Christmas aquavita (Christmas aquavita with spices & Christmas aquavita a la Mette Blomsterberg), but my preferred recipe is this one Christmas aquavit, which for me has the simple and the best taste. I have the recipe from my Godmother.

You might as well get started on this aquavita, so it ready for Christmas and the many various Christmas lunches either before or after Christmas Eve.

This Christmas aquavit has a wonderful flavour of orange without being sweet. And it goes very well with the cold and warm dishes served at Christmas.

I find, that the glass with the dried orange peel and the aquavit looks like modern art, perhaps you could call it food art ?



Christmas Aquavit:
  • 1.0 l Brøndums Snaps - crystal clear aquavit with a mild caraway flavour
  • 4 organic oranges
  1. Peel the oranges with potato peeler, avoid to have to much of the white part of the peel.
  2. Dry the peel at 100'C in the oven for 1-1½ hours - the peel most not be burned.
  3. Place the dried peel in 1 l glass
  4. Add the aquavit.
  5. Place the dried peel in 1 l glass
  6. Add the aquavit.
  7. Be patient for 14 days before removing the peel and the aquavit is ready for consumption.




December 01, 2017

Welcome to Christmas 2017


Welcome to Christmas with the Christmas Calendar 2017 by Kitchen of Kiki

Another Christmas, where I am spending plenty of wonderful hours in my kitchen filling up all my tins as preparation for Christmas and the coming guests. It is actually my seventh season, where I am creating my very own Christmas Calendar !

As I create these various thing, I will be enjoying a cup of tea from Teministeriet´s julekalender 2017, which consist of 24 individual small packs :-) I think, that I this Christmas actually will be able to get through the various tea before New Year 2017 !!!


As theme for 2017 I decided to share either thing created in my kitchen either in form of new recipe or revisting classic beloved recipes or showing you some the Christmas decoration, which I have around my house.

I hope you will look by my kitchen a few times during December or perhaps even every single day :-) to see, what is going on and get inspiration for your own Christmas eatable creations or decorations.

During a recent vacation to England I brought myself an English Christmas calendar, which off-cause contains 25 rooms.


November 30, 2017

Christmas Afternoon Tea at Denman College Women Institute


Last Summer I spend some of my vacation at an afternoon tea course, so when I saw I could participate in a course covering Christmas Afternoon Teas Women Institute at Denman, I knew, that wanted to go for this course as well.

Part of the Women Institue is a Georgian mansion, which is located in 17 acres of ground, which leaves you with the feeling, that women dressed in long (white) dresses with come along any minute from an Austen novel.
As usual the atmosphere at the Denman College was fantastic :-) All I meet of the other participants were very open and very friendly, they really wanted to meet new people. Upon arrival I went directly to the bar area after dropping my suitcase in my room, so I could meet all the participants over a cup of tea followed by a glass or two of wine. During the various meals you could easily sit at different tables talking and meeting mew people.

The course price includes staying in a room, all meals, tea breaks, tuition and final all the baked goods, which you bake during the stay. So I do not find it to be a very expensive course.
The other participants felt sorry for me, as I could not bring a lot of the baked goodies, as I also needed room for my shopping spree in London. I managed to bring back the Stollen, scones with cranberries & orange, roasted pecan nuts and chestnut puree.

The tutor was Katie Churhard, who was as usual very good at explaining the recipes and difficult step beforehand our own baking attempt combined with a nice way of getting around the various work stations during our cooking giving an extra hand and explaining. 

Below you can see all my photos taken during the course. I will later share these recipes with you and as well my own modifications to the recipes.


Mont Blanc Tarts




Chocolate Cherry Trifle


Sandwiches:
Gravlax and spiced beetroot on rye bread
Mushroon and blue cheese on sour dough
Seared duck breast with plums on white bread


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