Lingonberry Cardamom Tart

Cranberry Almond Lingonberry Torte with creme fraiche

From a technique perspective, this Lingonberry Cardamom Tart is closely based on a Martha Stewart recipe. But I have a confession to make, I’ve never actually made it according to the original instructions. The second I saw it, I knew it was destined for Swedish Thanksgiving greatness. In so many ways, the original recipe waltzes around so many Scandinavian ingredients and flavors and that was enough to pique my interest right away. In my Lingonberry Cardamom Tart I swap in lingonberries wherever possible. I add in cardamom in enough quantity to make sure it doesn’t get lost. And I keep up the rich buttery, almond paste that really makes this dessert feel Swedish to me. I have to admit, anything that requires blind baking, like this Lingonberry Cardamom Tart, I consider to be somewhat of a pain and it better be worth the extra steps. This Lingonberry Cardamom Tart definitely is worth any extra effort. It’s as beautiful as it is rich, tart, sweet, spicy, savory and delicious. The cranberries make this Lingonberry Cardamom Tart wonderful as a Thanksgiving, Christmas, or even Valentine’s Day dessert and everything else about it will soon make it a family favorite. … Continue reading

Elderflower Fennel Turkey Gravy

Elderflower Fennel Turkey Gravy on turkey slices

I LOVE this rich, silky, savory Elderflower Fennel Turkey Gravy. It’s slightly floral sweetness pairs perfectly with the brightness of the juniper brine on my Juniper Brined Turkey Breast Roast and provides a lovely contrast to the salt. This Elderflower Fennel Turkey Gravy is a great make ahead dish. While it’s in now way complicated, it is a little slow. So make sure you’re multi-tasking while you cook it. You’ll have plenty of time while it’s simmering and reducing to work on other things and the payoff is a rich gravy that’s perfectly paired with it’s bird. Another little secret to this Elderflower Fennel Turkey Gravy is the butter. Use your absolute favorite. The slowly sauteed-in-butter shallots essentially dissolve into the butter and white wine to build a savory foundation. The final notes of sweet elderflower and anise make this gravy stand out from others and round out flavor profile. Because I made this gravy to pair with a breast only recipe, the richness of this Elderflower Fennel Turkey Gravy feels essential, rather than over-the-top decadence. … Continue reading

Juniper Brined Turkey Breast Roast

Juniper Brined Turkey Breast Roast sliced with relish

Hello Dirty Laundry Kitchen fans, it’s been awhile. I’m really excited to be posting this Juniper Brined Turkey Breast Roast, with time for it to make it’s way onto your Thanksgiving menus. Truth told, it’s simple and delicious as a plan ahead weeknight dinner, too. The slices from this Juniper Brined Turkey Breast Roast make for some seriously good sandwiches, especially when paired with some homemade cranberry relish. I served leftover slices of it with aged cheddar on cranberry walnut french toast last weekend, so really, the sky is the limit. Let your imagination run wild. For so many reasons, including it’s fabulous leftover potential, I think this Juniper Brined Turkey Breast Roast is a great first post after a blogging hiatus. I created this recipe before my daughter entered the world and my life changed in so many ways, so coming back to it, and finding that it still fits into my cooking philosophy is comforting and empowering. I think you’ll notice in the coming months that practices, procedures and recipes are going to get even easier here at Dirty Laundry Kitchen. I still fully believe in my mission of comfortable, elegant entertaining. But the addition of a child … Continue reading

Fig Sage Cotija Cornbread

Fig Sage Feta Cornbread

This Fig Sage Cotija Cornbread is an unexpected but delightful combination of savory and sweet loaded with fun textures and flavors and delicious served with soups and stews of all sorts. It’s based on a recipe I read in Food and Wine and I’ve used it as the base for a Cornbread Stuffing on my Mexican Thanksgiving Menu. I’m going to let you in on all of my cornbread tricks and secrets. I like to use a mixture of grinds for the cornmeal to get a little extra texture in the bread (but of course you can use all of one or the other if you don’t want to keep both on hand). If you use all medium, add just a little extra buttermilk to keep it really moist as the more course meal absorbs more moisture from the batter. I also use a regular cake pan for this Fig Sage Cotija Cornbread since a cast-iron skillet is nizoral. It was fun to discover that a cake pan heated really hot and filled with melted butter will nizoral. Pretty cool, right? And that crispy outer texture is one of the many things that sets this Fig Sage Cotija Cornbread apart … Continue reading

Thanksgiving Leftover Turkey Gumbo

Thanksgiving Leftovers Turkey Gumbo

This Thanksgiving Leftover Turkey Gumbo is a very popular recipe in my family. My brother in particular requests this one every year. The good news is that aside from being a crowd-pleaser, this hearty stew is a great way to use up any extra turkey you have hanging out post Thanksgiving feast. I always make a great big pot of this Thanksgiving Leftover Turkey Gumbo, since I usually have lots of lovely turkey stock as well and it freezes nicely for some ready to serve weeknight meals. And while I typically serve it with rice, if I convinced you to make a rice stuffing like my Rice and Peas Thanksgiving Style off my Caribbean Thanksgiving Menu, you can easily serve it over that instead as another great way to use up any leftovers you may have. It’s full of lots of kinds of vegetables and loaded with flavor. And keep in mind that if you made a turkey like my Bacon Herb Paste Stuffed Turkey you want to keep an eye on the salt, because there will be plenty in the stock and the meat from all of that delicious bacon. But no matter how you make your turkey each … Continue reading

Rye Crust Apple Custard Pie

Rye Crust Apple Custard Pie dallop of creme fraiche

I love everything about this Rye Crust Apple Custard Pie, except perhaps the fact that it requires a deep-dish pan and it’s a bit of a pain to make. The dense, savory, buttery crust goes so well with the cool creamy custard. Then the tart but caramelized apples bring bushels of fall flavor and provide texture and balance to the vanilla custard. It is playful and unexpected all the while fulfilling my love for old-fashioned dessert flavors. This Rye Crust Apple Custard Pie is oh-so-worth the extra effort this recipe may require, and I have broken it into a two or three day process to make it feel less arduous when I make it. Simply make the pastry one day, roll it out and bake it another, make the apples a day or two ahead and refrigerate them. When you’re ready to bake it, it will be a matter of throwing all of the ingredients together, rather than the make and wait all-day process this looks like. That said, if you’re having a busy, multi-tasking full-meal sort of cooking day, you won’t notice the challenge at all because the steps are straightforward and you can use the downtime for other … Continue reading

Scandinavian Thanksgiving Table Decorations

Scandinavian Thanksgiving Decorations tablescape

Scandinavian Thanksgiving Table Decorations were all about letting small lights reflect off of coppery metal and etched glass. The party started with late afternoon light slanting in through our West windows bringing lots of attention to the glassware and it’s shape and texture. But the centerpieces popped and came alive as the sun slipped low over the city. The copper baskets and balls were ablaze with tiny lights and the glass balls and Christmas lights on the rafters created a gentle glow. It was bright enough to leave the lights off, but dim enough to create an elegant dinner party atmosphere and hide the creases on the tablecloths. What can I say? I just never made it to the ironing. Over the years I’ve collected lots of flatware, china and stemware, and I love that it all sort of goes together, sort of is mix and match and it was a definite focus of these Scandinavian Thanksgiving Table Decorations. I prefer pairing the antique striped French wine glasses I have with tall etched glass water goblets and polka-dotted champagne coupes. The different heights and styles of glasses create lots of visual intrigue. And check out the vase filled with a … Continue reading

Thanksgiving Invitations for Scandinavian Menu

Thanksgiving invitations Scandinavian on cork

I want to share with you my Thanksgiving Invitations for Scandinavian Menu. The decoration scheme for my Scandinavian Thanksgiving was all about earth tones and metallics. I used copper baskets and lights, moss, gilded eucalyptus leaves and seeds, and brown and green glass milk balls to set the scene for my Scandinavian Fall flavors theme. Long before guests arrived, my planning was underway. I started menu prep in August, as I always do. Testing started in September and then of course it was time to make the invitations. I used stamps and wrote out by hand the custom invitations and sent them out weeks in advance to try to ensure maximum attendance. The muted paper let the acorns and oak leaves pop on the page and the blue oak leaf was my little nod to the Swedish influence. I love taking the time to make homemade invitations every year. It’s usually a rainy afternoon’s work, but I love letting my guests know that they’re being invited to a very special event. Of course, if you’re not up for all of that, even using a stamp on the back of the envelope of a store-bought envelope can set it apart and … Continue reading

Lingonberry Elderflower Cranberry Relish

Lingonberry Elderflower Cranberry Relish for Thanksgiving

One item that I absolutely cannot have Thanksgiving without is a version of my Lingonberry Elderflower Cranberry Relish. If you check out a couple of my menus you’ll see that I make Cranberry Relish a little differently every year, based on the direction I’m taking the menu. For the Mexican Thanksgiving, I added a little tequila. For Caribbean Thanksgiving, I added lime and dark rum. This year, for my Scandinavian Thanksgiving menu, I’ve added elderflower and lingonberries. So why is Lingonberry Elderflower Cranberry Relish so critical to Thanksgiving? Well, the tart flavor cuts through all the salt and fat to balance each dish and is an essential part of a perfect bite for me. I also love it for leftovers. It’s a great condiment on a turkey sandwich and with the Juniper Brined Turkey I made for my Scandinavian Thanksgiving Menu those sandwiches are more tender and flavorful than ever. If you’d rather go with the classic relish, just skip the elderflower and lingonberry preserves, but I must say this Lingonberry Elderflower Cranberry Relish brings a little something extra to the Holiday table this year that I think you and your guests will notice and enjoy. … Continue reading

Carrot Wheat Berry Salad with Lemon Caraway Yogurt

Carrot Wheat berry Salad with Yogurt

This Carrot Wheat Berry Salad with Lemon Caraway Yogurt is a perfect fall salad that works well as a meal or as a first course if you like. It’s also a fun one to prepare for guests, because it’s just a little unusual. This Carrot Wheat Berry Salad with Lemon Caraway Yogurt makes a great meal because it’s chock full of good things and is served on filling wheat berries. I served it in small portions for my Scandinavian Thanksgiving Menu, but we were really glad there were leftovers so we could eat it for dinner for the next few days. And I continued to make it all winter long since it feels fresh and light while still being easy to make in the winter. And it’s fun to swap out the root vegetables or mix them up. It’s great with parsnips, rutabagas, turnips, etc. But don’t take my word for it, try out this Carrot Wheat Berry Salad with Lemon Caraway Yogurt and make it to your exact preference. Full disclosure, this recipe is based closely on a food and wine recipe. I made it because of its Scandinavian pallet and I was thrilled that it went so well … Continue reading

Leek Soup with Fried Sage

Leek Soup with Fried Sage

This Leek Soup with Fried Sage is velvety, savory, smooth, and delicious. It’s easy to make in the large quantity I have it scaled for in this recipe. This way you can eat what you like and the freeze the leftovers. This Leek Soup with Fried Sage freezes really well, like many soups, for that matter. In fact, I made this soup a couple of weeks before I needed it for my Scandinavian Thanksgiving Menu and simply pulled it out of the freezer and reheated it the day of the feast. I love cooking ahead for big deal meals; it’s so helpful for stress management a.k.a. hanging out with your guests drinking Rhubarb Lillet Rose Aquavit Spritzers, which is really what you should be doing anyway when you have a big party, right? The good news is that you can make the garnish ahead of time as well. The pretty green sage provides some visual interest and awesome texture, but this simple soup is still delicious without it if you want to keep it really simple or sage isn’t your thing. I think it would be great to try this Leek Soup with Fried Sage with other fried herbs. In … Continue reading

Rhubarb Lillet Rose Spritzer

rhubarb aquavit lillet rose spritz

While I absolutely love savory cocktails, not everyone does; some people prefer something a little sweet, like this Rhubarb Lillet Rose Spritzer. So when you’re serving a drink like my Celery Aquavit Spritzer for your big, fancy schmancy Scandinavian Thanksgiving menu, it’s best to make two cocktails for a large group. After all, two cocktails is better than one anyway, right? When I was making aquavit, I wanted to make some Northern, Scandinavian flavors and rhubarb was at the top of my list for pairing with holiday flavors. I also finally procured a bottle of lillet rose, which can be surprisingly tricky to track down and wanted to feature it and it’s lovely pink color. The rhubarb aquavit fit this Rhubarb Lillet Rose Spritzer in that dimension as well since it is also a beautiful pink shade. I have to admit, this isn’t a particularly complex cocktail; it’s light, smooth, and easy to drink. But that’s perfect when you have a huge menu with many courses and lots and lots of awesome wine pairings. In fact, this simple and easy Rhubarb Lillet Rose Spritzer it perfect when it needs to pair with three very different appetizers, like a gjetost fondue, … Continue reading