Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

An appatizer recipe found in “Ganske Enkelt – Italienske
Oppskrifter” (Quite Simple – Italian Recipes) published by Notabene Forlag in 1995

Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

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Chicken and Estragon Paté / Kylling- og Estragonpaté

A classic french recipe found in “Alt Om Urter”
(All About Herbs) published by Ekstrabokklubben in 1985
Chicken and Estragon Paté / Kylling- og Estragonpaté

A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.

Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine.  Fruit can also be baked into a pâté.

Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.

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Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

A starter/dessert recipe fond in “Sundt og Godt”  (Healthy
and Delicious) published by Det Beste in 1988

Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted

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Dill Cured Salmon / Dillgravad Lax

A classic Swedish starter recipe found on koket.nu
Dill Cured Salmon / Dillgravad Lax

Curing salmon and trout with dill is a Swedish speciality. It adds
a delightful freshness to the finished dish.

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Curried Butternut Squash and Pear Soup / Karrikrydret Butternut Gresskar- og Pære Suppe

A delicious soup recipe found in “50+ Quick & Easy Recipes”
Published by Gotham Steel

Curried Butternut Squash and Pear Soup / Karrikrydret Butternut Gresskar- og Pære Suppe

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Butternut squash (Cucurbita moschata), sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has butternut-squash (1)a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.

Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.

History

The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett claims that the Waltham Butternut squash was developed during the 1940s by her late husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station. She also claimed that name came from “smooth as butter, sweet as nut”.

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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Classic Prawn Cocktail / Klassisk Rekecocktail

A classic appetizer recipe found on goodhousekeeping.co.uk
Classic Prawn Cocktail / Klassisk Rekecocktail

This delicious ever-popular starter has no cooking involved,
so it’s no hassle to prepare!

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Town Mayor Toast With Prawns / Borgmästaretoast Med Räkor

A rich canapé starter recipe found on koket.se
Borgmästaretoast med räkor_post

Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!

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Scallops with Mango Salad / Kamskjell med Mango Salad

A delicious starter recipe found on goodhousekeeping.co.uk
Scallops with Mango Salad / Kamskjell med Mango Salad

These succulent scallops make a great dinner party starter.

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Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

A traditional recipe from Northern Norway found on Aperitif.no
Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

History: This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older.

The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.

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Mussels In Dressing / Blåskjell i Dressing

A simple quick and delicious starter recipe found in “Forretter” (Starters) published by
Hjemmets Kokebokklubb in 1980

Mussels In Dressing / Blåskjell i Dressing

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Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

Paté de campagne_post_ill

The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.

These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.

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Potted Prawns / Reker i Krydret Smør

A classic British potted starter recipe found on
goodhousekeeping.co.uk

Potted Prawns / Reker i Krydret Smør

If you love seafood you’ll really enjoy this delicious prawn starter. Potted shrimp was a favourite dish of Ian Fleming who passed on his predilection for the delicacy to his famous fictional creation James Bond. Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London.

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Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

A recipe from Saveur’s test kitchen found on saveur.com
Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

Add a little “kick” to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.

Test kitchen director Farideh Sadeghin grew up eating Little Caesar’s pizza with her family and friends, and was particularly fond of the crazy bread on the menu, thus inspiring her to make this homemade version. She loves to sprinkle it with chile flakes before dipping it in hot marinara sauce.

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The Christmas Recipes – Part 7

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Danish Cardinal Punch / Dansk Kardinalpunch
Danish Cardinal Punch / Dansk Kardinalpunch

Grapefruit In Brandy / Grapefrukt I Konjakk
Grapefruit In Brandy / Grapefrukt I Konjakk

Cured Beef / Gravet Oksekjøtt
Cured Beef / Gravet Oksekjøtt