snack

Donna’s pickled shrimps

~ Ann & Chris Demant ~ 2 Comments

Happy New Year dear followers.

This has been the strangest New Years Eve in many years for us. Usually we spent new years eve with a couple of friends or 10 having a great party with good food, wine, drinks and champagne. We knew already early on that this new years eve would be different as we have moved from one continent to another, but what we hadn’t planned was a night on the couch with blanket all up the our ears and a visit from the good old flu…
Fortunately we hadn’t made any NYE plan when the flu struck Chris a few days after Christmas and then moved on to me a few days later. Another fortunate thing is, that none of us has been really really bad, but just under the weather and not feeling to well.

Flu, cold or what ever struck us wasn’t gonna keep us from having a good dinner and we therefore decided to bake some easy rustic baguettes and make these delicious and very easy pickled shrimps. It is easy to make and it tastes wonderful and can be served as a snack table or as an appetizer. The reason I call it Donna’s pickled shrimps is simply because I got the recipe from Donna who is very good family friend who have helped us a lot since we moved her. They usually make pickled shrimps around Christmas, but I can definitely tell you that this recipe will be used quite often in our house 🙂 So thank you Donna!

Ingredients (8 servings)
2 lb shrimps
1 onion
1 1/4 cup salad oil
3/4 cup vinegar
1 1/2 tsp salt
2 1/2 tsp celery seeds
2 1/2 tbsp capers
Dash of hot sauce

Cook and peel the shrimps. I usually peel the shrimps first and then cook them, but some people find it easier to the other way around. If you want it to be even easier, you can just the cooked and peeled ones in your local supermarket.
I always buy the raw shrimps and cook them for 3-4 minutes in simmering water. Let cool completely.
Add salad oil, vinegar, salt, celery seeds and hot sauce in a large bowl and whisk to combine. Slice the onion into whole or half rings and add to the oil mixture together with capers and cooled shrimps. Mix well, cover the bowl with plastic wrap and let rest in the fridge for 24 hours. Drain the pickled shrimps just before serving.

Serve with freshly baked baguette and a good cooled white wine.
FOOD ON DEMANT (2 of 12)

Bon Appétit friends!

Ingredients (8 servings)
900 g shrimps
1 onion
315 ml salad oil
175 ml vinegar
1 1/2 tsp salt
2 1/2 tsp celery seeds
2 1/2 tbsp capers
Dash of hot sauce

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Caramelized Apples for Halloween Party

~ Ann & Chris Demant ~ Leave a comment

Last Night we hosted this years halloween party (again) and was dressed as Baby Firefly and Captain Spaulding from the movies A 1000 Corpses and Devil’s Rejects – it was nothing less than a fabulous party where everyone was dressed up and our apartment looked like something from a horror movie!Halloween 2013 (26 of 57)

Normally we invite everyone to dinner with following party, but this year we decided not to through dinner but only party and snacks. Besides chips and dip we had made small pumpkin look-a-like clementines with celery stems and caramelized apples 🙂
Caramelized apples is not something that you would see anywhere in Denmark, while glazed apples is served everywhere for christmas.

When making caramelized apples you can use many sorts of caramel. Normally we make our own caramel but sometimes it is nice to try something else and it turned out to be delicious!
It is quite sticky (but sooooo delicious) so next we will definitely use some longer wooden sticks so it gets easier to eat the apple directly from the stick instead of cutting it in smaller pieces 🙂

Pumpkin Clementine

Ingredients (12 apples)

12 apples

2 cans (14 oz.) condensed milk

1 cup roasted almonds, chopped

1 cup roasted walnuts, chopped

12 wooden sticks

 

Place the two cans with condensed milk in a large sauce pan and cover it with water. Turn on the heat and let cook for 3 hours. Make sure that the cans are covered with water during the entire cooking time – if not, there is a risk of explosion. Remove the cans from the sauce pan after 3 hours and let cool completely before opening.Caramelized Apples 1

While caramel is cooling you can prepare the apples. Clean the apples in cold water and dry thoroughly with paper towel. Replace the apple stem with a wooden stick.

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Open the cans with caramel and place it in a heat proof bowl. Melt slowly over a sauce pan of simmering water until it gets more soft. Whisk is necessary.
Dip the apples in the apples the caramel and roll them in chopped nuts afterwards. Place on a plate with baking paper and fridge until serving.Caramelized Apples 4

Bon Appétit!

Ingredients (12 apples)

12 apples

2 cans condensed milk

2,5 dl roasted almonds, chopped

2,5 dl roasted walnuts, chopped

12 wooden sticks

The Famous Fried Green Tomatoes

~ Ann & Chris Demant ~ Leave a comment

Have you ever watched Fried Green Tomatoes at the Whistle Stop Café? If not, it is definitely a huge mistake! We believe that is an all time classic that must be seen 🙂

Back in 2010 we went on a 6 week road trip in Georgia, Florida and South Carolina. Before taking the trip we had watched the movie and decided to make a short stop in Juliette, GA where the movie was shot, on our way from Atlanta, GA to St. George Island, FL.

Driving into Juliette was like driving into the movie. The town looked almost like it did back in 1991 when the movie was made, and of cause they served fried green tomatoes at the Whistle Stop Cafe 🙂 Before watching the movie and visiting the town, we didn’t know much about fried green tomatoes, but we can assure you, that that has changed now 😀

As often as possible – the tomato season – we make these fabulous tomatoes as snacks. In the beginning of the tomato season we have to order the green tomatoes at the local farmers market, while there are no problem getting them in the late tomato season, as many people make pickled green tomatoes.

The picture below are taken in Juliette and represent the old mill, where there is a motorcycle museum today. Are you ever going near Juliette, you should definitely give it try 🙂

Image 56

Ingredients (4-5 servings)

10 green tomatoes, small

3 tbsp. flour

1/4 tsp. salt

1 pinch pepper

1 cup buttermilk

1 cup Japanese breadcrumbs (Panko)

1 cup canola oil

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Cut the green tomatoes in half if you use small tomatoes. If you use regular sized tomatoes, cut them into 1/2 – 1 inch slices.

Combine flour, salt and pepper. Turn the sliced tomatoes in the flour followed by the the buttermilk and then the breadcrumbs.IMG_0763

Place the breaded tomatoes in the fridge for about an hour before frying them.

Heat the oil in a pan and use a thermometer to control the temperature. It should be between 320 and 350F. If you have a fryer you can of cause use that 🙂

Fry the breaded tomatoes for a minute or two on each side or until they golden brown.

Serve warm as a snack with aïoli and cold beers 🙂IMG_0764 IMG_0766

Bon Appétit!

 

Ingredients (4-5 servings)

10 green tomatoes, small

3 tbsp. flour

1/4 tsp. salt

1 pinch pepper

2.5 dl buttermilk

2.5 dl Japanese breadcrumbs (Panko)

2.5 dl canola oil

Chili Cheese Snacks

~ Ann & Chris Demant ~ Leave a comment

There is absolutely nothing better than homemade chili cheese snacks! We make them so often that Chris has made some tools especially for chili cheese (you can see the on the pictures below).

The chili cheese idea came after a sunday trip to McDonalds a few years ago, where we bought chili cheese tops. They tasted great but there were a few problems linked to the concept: 1) we don’t really know what they are made from, 2) they were cold before we were home and ready to eat, 3) they are quite greasy, and last but not least 4) they are way too expensive!

For those four reasons, we decided to make our own version with different kinds of cheese filling. They are one the most popular snacks (together with beef jerky and fried green tomatoes) when we invite friends and family over for a great BBQ Party.

We have tried several different cheese variation and most of them are fabulous (try and use blue cheese instead of cheddar cheese – especially if you are serving spicy chicken wings :-)). Feta cheese, gruyere or cream cheese with herbs are great alternatives too, so just choose your favorite cheese.

We hope that you will enjoy them as much as we do 🙂

 

Ingredients (20 snacks)

20 jalapeños

1/2 pound cream cheese

1/2 cup mild cheddar cheese, shredded

1/2 cup aged cheddar cheese, shredded

10 bacon slices

Pepper

 

Begin your chili cheese adventure by removing the seeds and stems from all the jalapeños. We use a homemade tool like shown on the picture below, but you can just use a small knife. Make sure that all the seeds are gone, so they don’t get to hot 🙂

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Place cream cheese and whisk until it gets a bit more fluffy and then add the shredded cheddar cheese. stir until evenly combined. Taste and season with grounded pepper if necessary. Place the cheese mix in a piping back and fill it into all the cleaned chilies.

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Cut the bacon slices into halves and wrap them around the cheese filled chilies. Make a rack out of tin foil, so the chilies don’t fall over and all the cheese disappears down into the smoker/grill – that would really be a shame! One again, the tool you can see on the picture is homemade, and says a lot about us – we make MANY chili cheese snacks 😀

Place the rack with the stuffed and wrapped chilies in your smoker/grill and put the lid on. Smoke/grill at about 230F for about an hour or until the bacon gets crisp.

Serve as appetizers at your next garden party or just as a good weekend snack with an ice-cold beer – but be fast, they’ll be gone before you know it – which is why we don’t have picture of the finished ones (yet) 😀

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Bon Appétit!

Ingredients (20 snacks)

20 jalapeños

450 g cream cheese

1.25 dl mild cheddar cheese, shredded

1.25 dl aged cheddar cheese, shredded

10 bacon slices

Pepper