Rosehip Apple Jam

I saw Brian was selling good looking fresh rosehips in Torvehallerne, so I decided to make some rosehip apple jam. Things have slowed down a bit at work, so I had an hour or so to spare, and I thought it would be nice as a garnish for our cheese plate at Un Mercato.

I'd never used rosehips before so I looked up some recipes and decided to use Geoffrey Smeddle's
recipe on Great British Chefs website. Most people make a rosehip jelly rather than a jam, but I wanted something chunky, so I had to individually clean each one. You have to take care to remove all the seeds and hair inside, which takes ages and is quite annoying. Rosehip hairs are used to make the itching powder you used to find for sale in the back of comic books.
 After cleaning about a pint I changed my mind. It would take hours to clean enough to make jam for the cheese plate, so I just made a small batch as a garnish for the top of the buttermilk panna cotta we were serving.
It turned out great, and I ended up eating most of it with a chunk of blue cheese, so we had to make another garnish for the panna cotta anyway.

I recommend trying this recipe if you have the time, but next year I think I'll just make a strained jelly instead.

I used the following recipe, but cut down the amounts and doubled the quantity of apple. I also used Cox apples instead of the green apples in the recipe

Geoffrey Smeddles Rosehip Jam Recipe From Great British Chefs

 

 

Moose, Heart, Foie Gras, and Fernet Branca Tartare

    It's gone full blown Autumn here in Copenhagen in the last week, so it's time to start making rustic manly things. Real Chef's love eating steak tartare, and doing shots of Fernet Branca while talking about eating steak tartare.
    Chefs also like to sit around eating foie gras while talking about what wild game dishes there going to feature on their menus this season,  so I made this tartare with moose, and heart, and foie gras, tossed with Fernet Branca.
    The recipe is easy. 50% moose loin, 30% beef heart, 20% foie gras terrine, all finely chopped with some shallots, salt, pepper, and a shot of Fernet Branca. I served mine with diced capers and asier pickles. Asier are difficult to find outside Denmark, but diced beets would work as well.
    Now go and make this for lunch and then chop some wood or something.

Weisswurst and Pretzels for Breakfast

One of the things I always find funny about Oktoberfest is that it takes place in September. I've never been to Okroberfest, but Lidl the German supermarket always has special Oktoberfest food for sale during this time. Two things I bought this year were weisswurst and weisswurst mustard. Weißwurst is a traditional Bavarian sausage made from minced veal and pork,. and flavoured with parsley, lemon, mace, onions, ginger, and cardamom. The mustard to accompany the sausages is a brown and sweet style that would go perfectly with ham as well.

I was raised with the boxed cereal and toast with jam style of breakfast typical of North America, but I haven't bought a box of cereal in about 20 years. I'm spoiled by wienerbrød now, and am used to eating strong cheese and jam on tebirkes for breakfast. I was still surprised to discover that Weißwurst with pretzels, mustard, and beer is a traditional breakfast in Bavaria. 

Weisswurst are fresh sausages with no preservatives and need to be eaten soon after they are made. Although most weisswurst in supermarkets are fully cooked and refrigerated, so can be eaten at anytime, the tradition of eating them before noon is still adhered to. 

The sausages are warmed gently in water to not to split the casings, then brought to the table served in the hot water to keep them warm. The fresh pretzels and mustard are prefect with them, and as for the beer - why not?

I wish Lidl would stock weisswurst more often. They're really tasty and I can think of a lot of other uses for them.