We made some food for some friends in our members only dinner club (skatteverket miljö hälsa) a couple of weeks ago. Here is the menu:
Practically no pics since we didn’t have time to take any:( A food blogger present at the dinner will soon post some pictures.
Deep fried pickles of cucumber and parsnip with mmmmargarine (original recipe for margarine with ducks fat and our butter milk)
Smoked eel and eel cream
Deep fried rein deer lichen with cep powder, grated rein deer heart and salted sour cream
Virgin Flower, Cauli
In short, a perfectly cooked whole cauliflower cooked in lots of rein deer lichen, then presented at the table, some concentrated cep broth poured over it, loads of virgin butter melted on top of it, some cured egg yolk (juniper, salt sugar) grated on it.
After this the rest of the virgin butter is placed in a pan placed in an immersion circulator at 66 degrees. Seaweed is placed on the melting virgin butter…
Raw thinly sliced mushrooms are soaked in a concentrated mushroom broth and then served with some salty sour cream (3 day culture)
Onion broth with dried onions, kale, butter served in a shots glass.
Pickled carrots and parsnips with leek ash and butter fried smoked herring.
Some of our butters (Kings butter, virgin butter, melted butter) served with bread crumbs
Shrimps marinated in seaweed oil and then served with grilled swedish kelp (skreppetare)
Fish and steaming seaweed
A whole lot of seaweed is placed on a hot wood stove and then some nice fish filets gets steamed on the sea weed.
Sour cream and meadow ash
Filet of 8 year old swedish mountain cow, dry aged 4 months, fried on really hot stone, herbs and our 2 year old bog butter.
Fried iceberg salad and deep fried eggs with perfect egg yolks.
Chicken livers, almonds, soured puree of artichoke and almond cream with butter fried chanterelles.
Shot of butter milk with peas and celery
Myrica gale with onions, porc, toast flour sauce with beef broth and smoked cod eggs.
During the whole evening an assortment of seaweed, mussels, langoustine, herbs etc was placed succesively in the immersion circulator bath and finally served family style.
Fresh cheese made of our butter milk, melted butter and lingon berries compote
Butter milk cake with wood sorrel granite, cream of really stinky cheese, crumbs of caramelized sun flower seeds
Coffee with green coffee cream
(dont have time to correct my english…soon maybe)