Spiced Gløgg

INGREDIENTS

5 whole cardamoms 

5 whole cloves

1 whole cinnamon stick

10 g ginger, freshly peeled and sliced 

2 dL snaps or vodka

1 dL orange juice

1 bottle of red wine

1 dL port wine

METHOD

Marinate the cardamom, cloves, cinnamon, and ginger in snaps or vodka overnight. 

Drain the marinade and pour the spiced liquid into a pot, adding the orange juice, red wine, and port wine. 

Heat the wine mixture on low heat without boiling!

Serve in a glass with rum marinated sultanas and chopped or flaked almonds.

Served with gingerbread Christmas cookies as the perfect warm winter drink.

Bon appétit! Served with Christmas goodies on my “La Bohème” canapé plates.

Lamb Rillet

INGREDIENTS

1 kg lamb culotte, leg, or shoulder without bone

1 tsp ground allspice

5 whole cloves

1 tbsp fresh thyme leaves

1 tsp fresh rosemary, chopped

1/2 tsp salt

5 whole black peppercorn

50 g black raisins

1 Christmas beer or any beer

Salt and pepper to taste

METHOD

Remove any tendons from the lamb and cut the meat into cubes.

Put meat and the rest of the ingredients in a deep pot and cook on low heat until meat is tender - about one hour.

Strain the meat and keep the liquid. Set it aside in a bowl.

In another bowl, fork split the meat or split the meat in a hand mixer.

Taste with salt and pepper and add 1-2 dL of the strained liquid to the meat mixture.

Pour the rillet into a tray or form and cover it with the fat from the liquid.

Cover the form with foil or cling wrap and keep in the fridge.

Serve as a delicious Christmas snack with crackers or toast, pickles, and mustard.

Bon appétit! Served on my “Piano” canapé plates.

Liver Pâté

INGREDIENTS

300 g duck, turkey, or chicken liver

1 tbsp butter

1 medium shallot, finely chopped

1 clove garlic, crushed

Salt and pepper to taste

1/2 tsp marjoram 

100g butter

3-4 tbsp cognac 

METHOD

Fry the liver in 1 tablespoon butter together with the finely chopped shallot, garlic, marjoram, salt and pepper for only 1 minute. The liver should still be pink inside but not raw. 

Turn off the heat and flambé the liver with cognac. 

Let the liver cool a bit before blending it in the food processor together with the rest of the butter. 

Add more cognac and salt and pepper if needed. 

Fill in a deep dish and refrigerate for a couple of hours until cold and firm. 

Decorate with almonds as desired. 

Serve the pâté with crackers or toast, and pickles as one of my traditional Christmas lunch favourites.

Bon appétit! Served on my “La Bohème” canapé plates.