Whisky Barbecue Sauce

This barbecue sauce is an all-time favorite when we host cosy barbecue dinners and, most often friends and family ask for the recipe or if there are any leftovers for them to take home.

It has taken some time and a lot of experimentation before reaching this recipe which we have chosen to name ‘Best Ever Barbecue Sauce’ as it works for all most all kind of meat or as a mopping and dipping sauce.

 

Ingredients (5 cups)

1 cup apple cider vinegar

1 cup whisky

1/8 cup worcestershire sauce

3.5 dl ketchup

1/2 cup syrup (chose your favorite)

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 tbsp. black pepper

1/8 cup salt

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. cumin, grounded

1 tbsp. ginger powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

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Preheat a sauce pan and pour in vinegar. Let boil for a few minutes, then add ketchup followed by the rest of the ingredients.

Cook for 3-4 four hours before serving. If you’re not using it all at one time, you can keep in an clean airtight jar. If you plan to contain the sauce for more than a few days, it is a good idea to rinse the jar in boiling water or alcohol just before you fill in the sauce.

Keep refrigerated at all times.

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Bon Appétit!

 

Ingredients (1250 ml)

2.5 dl apple cider vinegar

2.5 dl whisky

0.3 dl worcestershire sauce

8.75 dl ketchup

1.25 dl syrup (chose your favorite)

1.25 dl dark brown sugar

1.25 dl granulated sugar

1 tbsp. black pepper

0.3 dl salt

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. cumin, grounded

1 tbsp. ginger powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

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Barbecue Pork Rub

Throughout the years I have experimented with numerous types of ingredients for the perfect dry rub which I primarily use for ribs and pulled pork.

 

Ingredients

1 1/2 cup paprika

1 cup dark brown sugar

1 cup granulated sugar

6 tbsp. salt

4 tbsp. black pepper

4 tbsp. garlic powder

4 tbsp. onion powder

3 tbsp. cumin, grounded

3 tbsp. cayenne pepper

3 tbsp. ginger powder

3 tbsp. chili flakes

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Put all ingredients into a solid plastic bag and shake until combined. Make sure that there are no chunks.

Transfer to a airtight container and keep at room temperature. Use for all kind of pork meat, especially good for ribs and pulled pork.

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Bon Appétit!

Ingredients

3.75 dl paprika

2.5 dl dark brown sugar

2.5 dl granulated sugar

6 tbsp. salt

4 tbsp. black pepper

4 tbsp. garlic powder

4 tbsp. onion powder

3 tbsp. cumin, grounded

3 tbsp. cayenne pepper

3 tbsp. ginger powder

3 tbsp. chili flakes

 

Delicious Cheese Cake

My husband and I met back in 2009 and after only a few weeks he asked me to come visit Atlanta where he grew up. I immediately panicked as I hate to fly, but I also knew that he was the one – my soulmate and I therefore decided to go.

Even thought we had only known each other for a few weeks we had both discovered a common passion: food! Another thing we had already discovered was our disagreements on the concept of cheese cake – he loved it, I hated it. He therefore invited me to The Cheesecake Factory on our first day in Atlanta. This day I realized the true potential of a great and delicious cheese cake. For those of you who don’t know, there two kinds of cheese cake: the baked one and the unbaked one with gelatin – in Denmark we most often get the unbaked one, so I really didn’t had anything to compare with.

Since that day I have loved all sorts of cheese cake and will try to upload as many different recipes as possible.

This recipe I got from my mother-in-law who baked it for the boys (my husband and his two younger brothers) when they were kids – and I must admit, it is delicious!

Trafitional Cheese Cake 16

Ingredients (12 large servings)

6 oz. crackers, crushed

1/4 cup granulated sugar

1/2 tsp. cinnamon

1 stick butter

4 eggs, separated

2 cups sour cream

1 tsp. vanilla extract

1 cup granulated sugar

2 tbsp. flour

1/4 tsp. salt

1 pound cream cheese, room temperature (don’t use low-fat)

 

Combine the first four ingredients (crushed crackers, 1/4 cup sugar, cinnamon and melted butter). Press into a 9-inch springform pan and bake at 350 degrees fahrenheit for 10 minutes and let cool.

Beat egg whites and 1/4 cup sugar until stiff with soft peaks and set aside. Without washing the beater, beat egg yolks until light and thick and add sour cream and vanilla extract. When combined, beat in rest of the sugar, flour, salt and cream cheese. Mix well and make sure that the texture is smooth and fluffy. When the right texture is reached, fold in egg whites until just combined. Be careful that you only fold – not whisk, as whisking will ruin the fluffiness of the cake.

Traditional Cheese Cake 1_Fotor_Collage

Traditional Cheese Cake 2_Fotor_CollagePour the texture into the springform pan and bake at 350 degrees fahrenheit for 55-60 minutes or until a toothpick comes out clean. Cool down and refrigerate for at least 12 hours  before serving.

Traditional Cheese Cake 17

This cake was made for a 25th surprise birthday party. It it covered with whipped cream and jelly covered berries 🙂

 Bon Appétit!

Ingredients (12 large servings)

170 g crackers, crushed

0.6 dl granulated sugar

1/2 tsp. cinnamon

113 g butter

4 eggs, separated

5 dl sour cream

1 tsp. vanilla extract

2.5 dl granulated sugar

2 tbsp. flour

1/4 tsp. salt

450 g cream cheese, room temperature (don’t use low-fat)

Spongy Carrot Cake with Cream Cheese Frosting

A friend of mine asked if I wanted to help her bake and decorate a carrot cake for her sisters 9th birthday this weekend. I actually don’t know why she asked, as I know that she is a fabulous cake baker herself. But of cause I want to help a friend and together we made this delicious carrot cake with cream cheese frosting.

We discussed a while before choosing the heart-shaped design with the orange/yellow flowers made in fondant. We chose not to cover the whole cake in fondant as it wound ruin the lovely taste of carrot cake combined with the fluffy cream cheese frosting.

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Ingredients (20 servings)

1 1/2 cup sugar

1 1/4 cup canola olie

4 eggs

2 1/3 cup all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups shredded carrots

 

Cream Cheese Frosting

2 cups cream cheese (room temperature)

1 1/2 cup confectioners sugar

1 tbsp. vanilla extract

 

Whisk sugar and olie together in a mixing bowl. When combined add one egg at a time and whisk thoroughly between each egg.

I another bowl combine flour, cinnamon, salt, baking soda and baking powder. When combined shift the dry ingredients into to bowl with dry ingredients and fold them together until just combined. Now add the shredded carrots and fold carefully until the dough reaches a soft and smooth texture. It is important that you fold and not whisk as whisking might ruin the fluffiness in the dough and thereby the final texture of the cake.

Pour the dough into two 8 inch greased springforms (or as I have done this time, in my favorite heart-shaped baking pan i two different sizes). and bake for 45-55 minutes at 350 degrees fahrenheit or till a toothpick comes out clean. Leave to rest in a wire reck for 10 minutes before removing it from the baking form.

 

Cream Cheese Frosting:

Whisk together all ingredients until smooth and fluffy. Decorate the cake when it has reached room temperature, if the cake is to warm the frosting will melt.

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Bon Appétit!

Ingredients (20 servings)

375 g sugar

3.1 dl canola olie

4 eggs

300 g all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

3.75 dl shredded carrots

 

Cream Cheese Frosting

500 g cream cheese (room temperature)

3.75 dl confectioners sugar

1 tbsp. vanilla extract

 

Gateau Marcel

Last night we had my parents over for dinner and I wanted to make a delicious, creamy and chocolate heavy cake for dessert. Therefore I chose to make a Gateau Marcel inspired by my favorite Danish chocolate blog. Both my parents, my husband and those of my colleagues who were at the office today loved it.

I chose to fill it with fresh raspberries as the cake itself can be a bit heavy, and the combination of baked/unbaked chocolate mousse and raspberries was fabulous. Other fresh berries might work as well.

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Ingredients (for 10 servings)

7 oz. quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

7 oz. butter

1 cup granulated sugar

8 egg yolks

5 egg whites

 

Preheat oven to 350 degrees.

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg yolks and 2/3 of the sugar till a fluffy and light substance and set a side while you in a third bowl whisk a meringue of the egg whites and the remaining 1/3 sugar. Whisk till it forms small soft tops and the sugar has been dissolved.

Slowly combine the whisked egg yolks with the melted chocolate. Make sure that the chocolate has room temperature, otherwise it will ruin the egg yolks. When combined the meringue is folded into the chocolate. Folding until only combined into a smooth and fluffy substance.

Grease a 8 inch springform with butter and fill in half of the chocolate mousse. Bake for approximately 25 minutes. Transfer springform to wire racks to let i cool down.

When the caked chocolate mousse has reached room temperature top the cake with fresh raspberries. Fill in the rest of the chocolate mousse and make sure that all raspberries are covered. Refrigerate for at least a couple of hours, preferably over night.

Serve with a good cup of coffee or a cold sweet dessert wine.

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Bon appétit!

Ingredients (for 10 servings)

200 g quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

200 g butter

250 g granulated sugar

8 egg yolks

5 egg whites