Feeds:
Posts
Comments

Posts Tagged ‘buffet’

IMG_3281

*

When I was a teenager in the 70′, one of the favorite dishes at the time was to make a sandwich cake.

It would be served at any party & for any occasion.  It really fits the Swedish “smörgåsbord” format. It sits well on a buffet table and can be done ahead of time.

My mother worked as a “kallskänka” (“cold-cut” chef) for one of the most fancy grocery-stores for a few years. I remember her making all the sandwich cakes and all other buffet and cold-cut dishes. It is a very Scandinavian way of eating. It took my husband a while to really get onboard with all the cold food that Swedes eat. All the cold-cut dishes creates the famous “smörgåsbord”.

The sandwich cakes can be varied in infinity. It really is all about what you can lay your hands on or what you have in the fridge.

The basic rules for the cake is good bread cut in big slices (you can if need be, also stack regular slices of bread. The important thing is to cut of all hard edges so that you never know that all bread has been pieced together).

IMG_3250 copy

 

You can mix layers of different breads. I usually go to a good grocery store that has their own bread or bakery department. You can ask them to slice the bread for you. They will be very puzzled when you ask them to slice it lengthwise. Just remember to cut of all hard edges. I usually make croutons of the edges.

*The cake usually has two or three layers of filling. You can make it easy for yourself if you don’t have time, to buy already made salads as an egg-salad, ham-salad or anything else that your deli sells. I prefer to make my own fillings. It is all about what you feel like making. It is good to have a theme as in smoked salmon or fish, veggies or perhaps meats.

You make all fillings with either mayo, sour cream, whipped cream or creme fraiche. Or a mixture of any two of them.

For example. I used smoked salmon in one layer. I used equal parts mayo & whipped heavy cream. I finely cut the cold-smoked salmon and dill. You can add pepper or other spices after requirement. I happened to have white caviar in the fridge, so I dropped that in, but this was just because I happened to have it at home.

Another layer was a chicken salad with grapes and walnuts. You just take baked (or boiled chicken), mayo, ranch dressing seasoning, grapes cut in half, crushed up walnuts and some hot sauce (optional).

It all depends on how big you make your sandwich cake, but you should calculate that it takes about 1 cup of filling to one loaf layer of bread. But as I said, it all depends on what kind of bread you get. You need to plan it accordingly.

To my sandwich cake above, I used almost 3 loaves of bread.

2 layers of filling. One cold-smoked salmon & one chicken salad layer. It takes about 1 cup of filling per layer (give & take, depending on how loose the filling is).

You need about 1 cup of mayo & 1 cup of whipped heavy cream for the covering of the cake. It should be well mixed.

*

 

 

IMG_3261

Make a y kind of creamy salad or filling.

Mix all well. I t is smart to always have a little extra mayo/whipped cream on hand just in case you need to delude your filling or if you are running out of filling. A well spiced basic “white” sauce could also work.

IMG_3264

Make sure the filling reaches well out into edges all around 4 sides.

IMG_3269 copy

Last layer is just as on a regular cake, the bread part.

Spread the mayo/whipped heavy cream as you would a regular icing or whipped cream layer on a cake.

Decorate with anything you want. I try to save something from what I use in the fillings.. Fruits and berries always works. Chopped herbs, cucumbers and even salad leaves could work on the edges as well as on top. Many times, we decorate with slices eggs and lemons.

IMG_2585

This was the sandwich cake we made for his latest birthday. It had shrimp and other seafood on and in it.

IMG_2593

A slice of sandwich cake looks pretty much like a regular slice of cake.

I really hope you try to make some sandwich cakes. Start small and work your way up to a large one if you feel a little scared of this. But I have to warn you, it really is delicious and can be addictive!

Yum!!!! Enjoy!!

 

 

Read Full Post »

After a food filled holiday I always feel a need to make simple and easy food.

When my sister turned 40 she had an open house with an Italian buffet’ with lot’s of antipasti (cold cuts, olives and things). My mom was cooking, cutting and plating up a storm. This is not my favorite food at all. In the Italian kitchen, I prefer the pastas not the antipasti. The funny thing from that birthday buffet’, is that my mom made this one marinated pork tenderloin that stayed in my memory for a very long time . It was served cold and disappeared like butter in sunshine…  It took a long time until I finally tried to copy it from my taste memory. After trying it a couple of times it finally tasted as if my mom had made it. I hope you will like this way of marinating meat and that you will try to do this with chicken or something else as well.

I now have my own version of this dish. Pork tenderloin is my “go to” food. I always keep a few in my freezer. But in all honesty it really is so that I always can make my sister’s birthday marinated Pork Tenderloin. I make 2 loins at a time and just let it keep marinating in the fridge, it just gets better and better. Yes, it has happened that I have taken an extra trip to the fridge to grab a slice or two just because…

*
*

Citrus & Soy marinated Pork Tenderloin.

1-2 pork tenderloin.

1/2 lemon.

1/2 lime.

1/2 orange (optional).

1/4 cup soy sauce, low sodium preferably.

1-3 tbsp. Mirin. (Sweet. Tastes as rice wine).

1 tsp. hot sauce (optional).

1-3 tbsp. balsamic vinegar. (optional).

The zest from the 1/2 lime & lemon.

1/4 cup cilantro (chopped into large pieces).

Directions:

Sear the meat in a frying pan. Make sure you brown it all around. Put the frying pan into a 400 degree oven so that the meat can get evenly cooked.  I prefer it to me medium well. It will have a light firm feeling if you poke it with a finger. (It will take about 35-40 minutes or until a meat thermometer reads 160°).

Take out the meat. Let cool.

Zest the lemon, orange & lime. Put all ingredients into a zip-lock bag. When the pork tenderloin has cooled down, add it to the zip-lock. Note, put the meat in whole, not cut.

Put into the fridge. It must marinate at least over night.

Cut the meat in very thin slices. Make sure that you have brushed off any cilantro pieces.You can serve this pork with anything.

I like to use a mix of red & white quinoa, rice or couscous. Adding it to a salad works well too. Since I prefer to eat it cold, I usually just cut up cucumbers and add some zest and a little of the marinade.

I hope you will enjoy this as much as I do.

Read Full Post »

%d bloggers like this: