Monday, November 23, 2009

Cuisines of Europe and the Mediterranean: Scandinavia!

The last stop on this culinary tour through the Old World ended in Scandinavia. Very bidding for a country that has been shaping the food culture of Europe since the late eigth century. The cuisine today can not be labeled as barbaric Viking food, but some influences are still prevalent.

Swedish Meatballs. Smothered, covered, and tasty. But not all of the cuisine of the North is meatballs.

Glazed Roast Leg of Lamb with Root Vegetables is a common protein used around all parts of Scandinavia. The honey mustard marinade acts as a tenderizer and a flavor enhancer.

On the last day, two groups performed the same menus, therefore I felt it was justified to hold an unofficial Frikadeller throwdown. Would you like your Danish meat patties with either Fruit Berry Ketchup or Madeira Sauce? I pick ketchup everytime!

Pork Loin Stuffed with Apples and Prunes. Add some karo syrup blanched potato chips fried in duck fat and some slices of apple confit for a Danish delight that is tastier than a Danish pastry. That concludes Cusines of Europe and the Mediterranean.  Now we take a little break for Thanksgiving and then into Baking and Pastry Skills. There is never a break from the kitchen...............I need to get my turkey in brine!

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