Happy New Year to you all!
- So sorry for not having written as I should, but as many of you know
(at least those I write to here) I've been very down and depressed
because of my financial situation. And to be depressed, as many of
you also know, takes all energy you have and leaves nothing for
later. But two weeks ago I decided to stop wasting my time and do
something creative instead, so I started mailing out my resumé and
presentation to companies in and around Gothenburg. The more they
see my name, the bigger the chance they might think of me if they
need to hire new staff.
I thought you might be interested in seeing my New Year menu. I've
already made the dessert, it's in the freezer, and soon I'll get
busy with the main course. Those of you who write to me probably
have got the recipe for the dessert already, but there are many who
haven't! I made it last year as well and it was sooo good!
STILTON-BAKED FILLET OF PORK
WITH PORT SAUCE AND PARSLEY POTATOES
Stiltongratinerad fläskfilé med portvinssås
1 3/4 lbs fillet of pork
butter or margarine for frying
salt, black pepper
good 1/3 1/2 cup Stilton cheese (2 1/2 to 3 1/2 oz)
(if you can't find Stilton cheese, you
can use blue cheese)
good 3/4 cup crème fraiche or sour cream
3/4 cup meat stock (pan juices + water + fond)
scant 1/4 cup port
1 tbsp all-purpose flour
1/2 tsp salt
dash black pepper
1 tsp dried tarragon
Preheat oven to 435F.
Mix the ingredients for the sauce in a saucepan and bring to a boil
while stirring. Cut the meat in slices and brown them in fat in a
frying pan. Flavor with salt and black pepper. Whisk out the pan
with scant 1/4 cup water and strain this into the sauce.
Put the sliced fillet of pork in a greased, oven-proof dish with
high walls and pour on the sauce, which must not cover the meat. Put
a piece (crumble/slice) of Stilton cheese on top of each slice of
meat (or just crumble it over the meat) and put the dish in the
middle of the oven. Bake for about 10 minutes or until the cheese
has melted and taken color.
Serve with boiled potatoes, that you sautee slightly (whole) in a
frying pan after boiling and sprinkle with chopped parsley.
ICE COLD NEW YEAR'S DREAM
10 oz almond paste
2 tbs potato starch (don't know if
cornstarch is equally good here!)
1 1/4 cups whipping cream
(isn't "cream" one of the most
beautifully looking words in the English
language? Just look at it, taste it!)
1/3 lb good-quality white chocolate
2 tbsp brandy
1/2 lb frozen raspberries
2 3 tbsp sugar
Preheat oven to 350F.
Grease and flour a dish with loose edges, diameter good 9". Grate
the almond paste (I'll post a recipe for it in case you can't get
hold of it or it's too expensive). Whisk up the eggs and mix with
the almond paste and starch. Pour the batter in the dish and bake in
the lower part of the oven for 20 minutes. Allow the cake to cool
and gently loosen it from the dish.
Wash and dry the dish well, then put the cake back in, for now it's
time to fix the filling!
Beat the cream. Melt the chocolate on low heat in a waterbath. Whisk
up the eggs in a large bowl. Add the chocolate while stirring
vigorously, then stir in the brandy and last the cream. Spread this
mousse over the cake in the dish. Cover with plastic film and freeze
for at least 3 hours.
Thaw the raspberries and mix them with sugar to taste. If you wish,
pass it through a sieve for a smoother sauce (personally I don't
think that's necessary when making raspberry sauce).
Let the cake stand in room temperature for about 30 minutes before
serving with the raspberry sauce. If you wish, you can decorate with
silver "bullets" (you know, of the edible kind)and flaked almonds.
Last but not least, let me take this opportunity to wish all of you
who celebrate on December 31st the Happiest of New Years. I know
it's not easy to celebrate today with this horrible tragedy - Sweden
has 54 confirmed dead and more than 2.500 missing still, and it
seems we're the European country with the greatest number of missing
and dead. Let's send our deep, warm, heartfelt thoughts to all the
victims of earthquake and death wave when we gather together this
evening to see the New Year in.