Creamy Beet Salad -Christmas 2/3

b6Christmas in Sweden is all about food. Traditional Swedish Christmas buffets are found in most homes and eating establishments. Beautifully decorated with cranberries, red apples and rosemary, overflowing with all kinds of goodies. Pickled herring, omelettes with mushroom béchamel, Christmas ham, gravlax, meatballs, cooked red cabbage, Jansson’s temptation, cheeses, sausages, soft and crisp breads only to mention a few. Traditionally you go back to the table several times, each time grabbing different items. In good company, you’ll be eating for hours.

This beet salad is another member of the buffet table. Pickled beets, apple and red onion tossed in a crème fraiche and mayonnaise sauce with a touch of mustard. How simple is that? It will take about 10 minutes to assemble and it will add a lovely punch of colour to your table. Even if not planning a full fledged Swedish Christmas buffet this season, this beet salad would be a great side dish addition to any dinner table. I also love serving it as an hors d’oeuvre on crackers.

Jens

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400g pickled beets

2 apples, peeled and cored

1 small red onion

1/2 cup mayonnaise

1/2 cup crème fraîche

1 tbsp dijon mustard

2 tbsp pickled beet juice

Salt

Pepper

Cut the beets and apples into 1/2” pieces and add to a bowl.

Finely dice the red onion and add to the same bowl along with the rest of the ingredients. Mix well. 

Cover in plastic wrap and let sit in the fridge for a few hours, preferably over night to marinate. Stir occasionally.b9b12b3b7

Crumble – Apple or Blueberry?

c1And just like that it’s fall. The excitement of harvest. A flurry of activity. Long days. Very long days. Our grapes have all been picked, hand sorted, fermented and pressed. It’s a nice feeling. We are now in control, rather than being dependent on Mother Nature. I have to say, she’s been generous most of the summer. A bumper crop is always nice to get. 

Now that the grapes are in, the apples are next. Luscious golden russets. Bin after bin arriving at the winery to be sorted, crushed and pressed into what will be 2015 sparkling cider. They are good apples. Crazy good. Just as we constantly taste the grapes at harvest, we munch on the apples when they come in as well. 

The other night we had friends over for dinner and I wanted to make a crumble – Swedish style. It’s a fairly recurring dessert here. Simple, but delicious. I mostly make this crumble using blueberries but is equally as tasty using apples. One can opt for vanilla ice cream alongside the crumble, but nothing beats a smooth mouthwatering homemade vanilla custard. I always make the custard in advance and serve it slightly chilled with a warm crumble. Heaven.

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Crumble Blueberry or Apple

Crumble:

1/2 cup sugar

1 1/4 cup flour

125g cold butter, cut into 1/2″ pieces

3 cups blueberries

1/4 cup sugar

OR:

5 apples, peeled, cored and sliced in thin wedges

1/4 cup sugar

 

In a food processor, add the sugar, flour and butter. Pulse until the butter are in tiny pieces. This will not create a moist sticky dough. It looks more like a powder.

In a pie dish, add the apple slices (or blueberries). Sprinkle with the sugar.

Pour the flour/sugar/butter on top. Spread out evenly to cover. 

Place in the upper part of the oven for 25-30 minutes or until soft and golden brown. 

Vanilla Custard

2 cups milk

1 cup cream

8 egg yolks

2 tbsp corn starch

3/4 cup sugar

2 tsp vanilla extract

In a large sauce pot, heat up milk and cream over medium heat. Remove from heat when bubbles form along the edges of the pot. 

In a large bowl, add the egg yolks, sugar and corn starch and whisk until light and fluffy. 

Very slowly, while whisking, add the warm milk. It’s important to add the warm milk slowly since you don’t want to shock the yolks. 

Pour the egg/milk mixture back into the sauce pot and slowly heat it up over low heat. Stir constantly with a whisk or flat edged wooden spoon. Take off the heat once the custard thickens and coats the back of a spoon, 10-15 min. Set aside and add the vanilla extract. Mix well.

Use warm, or, sprinkle with a thin layer of sugar if you want to leave it to cool. This will prevent skin forming on the surface.

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