The Modern Norseman

Ingredients * 8 cups milk * 1 1⁄4 cups arborio rice * 1⁄3 cup sugar, plus 2 tbsp. * 1 1⁄2 tsp. vanilla extract * 2 cups fresh or frozen raspberries * 1 1⁄2 cups heavy cream *  Nutmeg to taste Instructions 1. Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool. 2. Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and puree until smooth. Strain raspberry sauce through a fine sieve and set aside. 3. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.

Ingredients * 2 lb. shell-on whole langoustines * 8 tbsp. unsalted butter * 2 tbsp. olive oil * 2 carrots, minced * 2 stalks celery, minced * 1 large yellow onion, minced * 2 tbsp. tomato paste * 2 tsp. paprika * Kosher salt and freshly ground black pepper, to taste * 12 cups fish stock * 2 cloves garlic, minced * 1 tbsp. mild curry powder * 1 1⁄2 cups heavy cream * 1 cup dry white wine * 2 tbsp. minced chives Instructions 1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock. 2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and ...

  Bought some Cherry Mead from Groennfell Meadery for Hubby and myself.  I've had Mead before, and I liked it, but this was...  I have no words to describe how terrible this was.  It tasted like strait alcohol and cherry tree barrels, far from the balanced flavor promised by the company.  I give it 3 out of 10 for the fact that it has a strong alcohol taste as described, but everything else missed the mark.  I wish I hadn't wasted any money on this. The next time I start early and make my own, I'm happy to give the recipe to those who want it.  I will post the non-alcoholic one because of the possibility of minors reading my social media.       ________________________________________________________________________ Kjøpte litt Cherry Mead til Hubby og meg selv.  Jeg har hatt Mead før, og jeg likte det, men dette var...  Jeg har ingen ord for å beskrive hvor forferdelig dette var.  Det smakte som straitalkohol og kirsebær...

  INGREDIENTS * 2 lemons, juiced  * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

  INGREDIENTS 3/4 cup white (medium grain rice) 1 1/2 cup water 2 1/2 cups whole or 2% milk 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 teaspoons vanilla extract cinnamon powder for topping dried cranberries for topping butter for topping 1. In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed. 2. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens – approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick, and rice is tender. The entire process should take 45-55 minutes. 3. Add butter, honey, sugar, salt, and vanilla extract and stir well. 4. Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.

  INGREDIENTS * 1 cup butter, divided * 2 cups coarsely chopped onion * 3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups) * 4 cups sliced (¼ inch rounds) carrots * 2 teaspoons salt * 1 ½ teaspoons coarsely ground black pepper * 1 teaspoon nutmeg INSTRUCTIONS 1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside. 2. Bring 4 cups of water to a boil. 3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes. 4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. 5. Remove to prepared baking dish. 6. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife. 7. Remove from oven. Drain vegetables in a colan...