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Day by day, hour by hour, preparing a Danish table.

Day by day, hour by hour, preparing a Danish table A large buffet is easy to manage if you can prepare much of the food in advance. The recipes for this Danish cold table (see page 56 for menu) work for flexible, do-ahead entertaining. Here's the game plan.

Kickoff is 1 to 4 days ahead. The

gravlax leads off

Gravlax 1/4 cup salt 1/2 cup firmly packed brown sugar 2 teaspoons fennel seed, crushed 1 teaspoon black peppercorns, crushed 1/3 cup chopped fresh dill 1 salmon fillet, 2-1/2 to 3 pounds Sour cream Lemon wedges Thinly sliced chives

Mix together salt, sugar, fennel, pepper, and dill. Rub mixture into both sides of fillet. Place fish, skin side up, in a 12- by 17-inch roasting pan. Cover and place a heavy pan (containing 4 to 5 lb. of canned foods) on top to weight fish. Chill at least 24 hours or as long as 2 days, pouring off liquid and basting occasionally. Pat fish dry. (If made ahead, wrap tightly and chill as much as 2 days longer.)

Thinly slice fish across grain and off skin. Serve with sour cream, lemon, and chives. Makes 12 to 16 servings.

Lemon-Caper Pickled Herring 1 cup water 1/3 cup sugar 1 strip (4 in.) lemon peel (yellow part only) 1/4 cup lemon juice 1 bay leaf 2 tablespoons drained capers 1 small white onion, thinly sliced 1 jar (12 oz.) lightly seasoned prepared herring (such as marinated fat herring fillet pieces, wine-flavored herring pieces, or marinated herring snack tidbits), drained

In a bowl, mix together water, sugar, lemon peel, lemon juice, bay, capers, onion, and herring. Cover and chill at least 2 hours or up to 4 days. Transfer to a serving dish. Makes about 12 servings.

Herring in Mustard-Dill Sauce 1/4 cup Dijon mustard 1/4 cup chopped fresh dill or 1-1/2 teaspoons dry dill weed 3 tablespoons white wine vinegar 2 tablespoons firmly packed brown sugar 1-1/2 teaspoons mustard seed 1 jar (12 oz.) lightly seasoned prepared herring (such as marinated fat herring fillet pieces, wine-flavored herring pieces, or marinated herring snack tidbits), drained Fresh dill sprigs (optional)

In a bowl, mix mustard, dill, vinegar, sugar, mustard seed, and herring. Cover and chill at least 2 hours or up to 4 days. Spoon into a serving dish. Garnish with dill sprigs. Makes about 12 servings.

Herring in Curry Cream 3/4 cup sour cream 2 teaspoons curry powder 2 teaspoons lemon juice 1 jar (12 oz.) lightly seasoned prepared herring (such as marinated fat herring fillet pieces, wine-flavored herring pieces, or marinated herring snack tidbits), drained Red apple slices coated in lemon juice (optional) Watercress sprigs (optional)

In a bowl, mix sour cream, curry powder, lemon juice, and herring. Cover and chill at least 2 hours or up to 4 days.

Pour into a serving dish; garnish with apple slices and watercress sprigs, if desired. Makes about 12 servings.

At least 6 hours before party

time, salads join the line-up

Asparagus with Eggs and Radish 3 pounds asparagus Water 4 hard-cooked large eggs, thinly sliced 1 cup chopped red radishes 1/2 cup thinly sliced chives Mustard dressing (recipe follows)

Snap off tough ends of asparagus and discard. In a 12- to 14-inch frying pan, bring about 1 inch water to boiling. Add half the asparagus and cook, uncovered, just until barely tender when pierced, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again. Repeat to cook remaining asparagus.

Place asparagus on a platter. Arrange eggs in a band over asparagus. Sprinkle radishes and chives over eggs. (If made ahead, cover and chill up to 6 hours.) Pour mustard dressing over asparagus and eggs. Makes 12 servings.

Mustard dressing. Stir together 3/4 cup salad oil, 6 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, and salt and pepper to taste. (If made ahead, cover and chill up to 4 days.)

Marinated Cucumbers 2 large European cucumbers (about 2-1/2 lb. total), thinly sliced 1 tablespoon salt 2/3 cup white wine vinegar 1/2 cup sugar

In a bowl, mix cucumbers and salt. Cover and chill at least 30 minutes or up to 1 hour. Rinse and drain well.

In the same bowl, stir together vinegar and sugar until sugar dissolves. Mix in cucumbers. Cover and chill, stirring occasionally, at least 1 hour or up to 6 hours. Makes 7 cups, enough for 12 servings.

Tomatoes and Onions with Capers 6 large ripe tomatoes (about 3 lb.), cored and thinly sliced 1/2 cup chopped white onion 2 tablespoons chopped parsley Salt and pepper Caper dressing (recipe follows)

On a serving plate or shallow dish, arrange tomatoes. Sprinkle with onion, parsley, and salt and pepper to taste. (If made ahead, cover and chill up to 6 hours.) Drizzle with caper dressing. Makes 12 to 16 servings.

Caper dressing. Mix 1/2 cup salad oil, 3 tablespoons lemon juice, 1 teaspoon dry mustard, and 3 tablespoons drained capers. (If made ahead, cover and chill up to 4 days.)

Hard-cooked Eggs with Caviar 3 cups shredded lettuce (optional) 6 to 8 hard-cooked large eggs 3 to 4 teaspoons lumpfish caviar, or 12 to 16 tiny

cooked shelled shrimp (1 oz.) Water 2 to 3 tablespoons mayonnaise Fresh dill sprigs Salt and pepper

Lay lettuce in an even bed in a shallow platter. Cut eggs in half lengthwise and set them, cut side up, on lettuce.

Put caviar in a fine strainer and rinse under cool running water until water runs clear; tap the strainer to drain off excess water. Drain on paper towels.

Place about 1/4 teaspoon mayonnaise and 1/4 teaspoon caviar or 1 shrimp on each egg. Garnish each with a sprig of dill. Lightly sprinkle with salt and pepper. (If made ahead, cover carefully and chill up to 6 hours.) Makes 12 to 16.

And just before guests arrive,

these go quickly together

Avocado Wedges with Shrimp 3 large ripe avocados 12 large leaves (about a 12-oz. head) radicchio or red leaf lettuce, washed and crisped Basil dressing (recipe follows) 12 large cooked shrimp (16 to a lb.) peeled and deveined Fresh basil leaves (optional)

Cut avocados in half lengthwise; remove pits. Cut lengthwise again to make quarters. Set each avocado quarter on a radicchio leaf on a platter. Brush cut surfaces of avocado lightly with dressing. Place a shrimp in the cavity of each. Drizzle remaining dressing over avocados, letting it collect in cavities. Garnish with basil leaves. Makes 12 servings.

Basil dressing. In a blender, combine 2 tablespoons lemon juice, 6 tablespoons salad oil, 1/4 cup chopped fresh basil leaves or 2 tablespoons dry basil, 1 tablespoon mayonnaise, and 1 teaspoon Dijon mustard; whirl until blended. Add salt and pepper to taste. (If made ahead, cover and chill up to 4 days.)

Beef Tartare with Beets 1-1/2 pounds freshly ground lean beef sirloin Salt and pepper 1 can (8 oz.) sliced pickled beets, drained and chopped 1 cup minced white onion 1/2 cup drained capers 12 quail eggs or 6 small chicken eggs

Place a band of beef diagonally across a serving platter. Sprinkle with salt and pepper. Arrange bands of beets, onion, and capers alongside beef. Crack eggs and separate. Nestle egg yolks, each in its own half-shell, into beef; reserve whites for another use. Guests help themselves to beef, egg, beet, onion, and capers, then mix together to eat. Makes 12 servings.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1986
Words:1254
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