Moose Steaks with Forest Mushrooms Sauce.

Sauce: 2 shallots 30 g (1 oz) dried or 200 g (7 oz) fresh forest mushrooms 4 Tbs. olive oil 0.4 litre (1.7 c) red wine 0.8 litre (3.4 c) stock 1 Tbs. parsley 1 Tbs. chives 40 g (1.4 oz) butter Part the meat into steaks - 180-200 grams each. Chop thyme, and drizzle over steaks with salt and pepper. Fry the steaks on both sides in butter for 2-3 minutes. They should by now have a pink center. Let the steaks rest before serving. Sauce: Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25% is left. Add stock and reduce until about half is left. Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving. Serve with butter-steamed root vegetables. A rich red wine and the mushroom sauce should go perfectly with the moose meat. Toasted mackerel with redwinebutter 0.7-0.8 kg filet of mackarel with skin 2 Tsp olive oil Sauce 0.6 litre red wine 3 shallots, chopped 1 Tsp olive oil 0.2 kg unsalted butter Puree of celery 0.35 kg celery (the root, not the leaves) 0.2 litre milk 0.1 litre water salt freshly ground pepper 0.075 kg unsalted butter (2-3 drops of lemon juice) Toast the fish in olive oil in a hot frying pan. Sauce: Saute the shallots in olive oil in a pan. Add red wine and reduce until syrupy consistence. Turn the heat down. Whisk in the cold, unsalted butter. Salt and freshly ground pepper to taste. Puree: Clean the celery and cut it into small pieces. Boil soft in as little milk and water as possible. Mash it with the liquids it has been boiled in, and whisk in cold, unsalted butter. Salt and pepper (and lemon if you wish) to taste. Serve puree on plates, mackarel on top and sauce around. Add some green herbs for colour. Serve with wine made from gamay or lighter pinot noir, or a soft and modern barbera from Piemonte. White wine should have a round fruityness, or traces of sweetness. Dessert: Troll cream (trollkrem) 1 egg white ½ litre (1 pt) cleaned lingonberries 1 dl (1/2 c) sugar Mix and beat until thick, light and fluffy. Can be served with vanilla sauce. If it's too tart, try adding a bit of crushed banana. Lingonberry jam can be used instead of fresh lingonberries. Between courses or as dessert Aquavit sorbet 5 dl (2 c) water 250 g (1 c) sugar rind of 1 lemon juice of ½ a lemon 1 ½ dl (3/4 c) Aquavit (this is a liquour) 1 egg white almond slivers macaroon bars Scrub the lemon well, and remove the thin outer zest with a potato peeler or sharp knife. Boil water, sugar and lemon rind for 5-10 minutes. Add lemon juice and strain the mixture. Cool the sugar syrup and season to taste with Aquavit. Freeze lightly. Beat egg white lightly and stir it into the partially frozen sorbet. Freeze completely. Stir the sorbet well before serving. Sprinkle with toasted almond slivers and serve macaroon bars on the side. Boller (Sweet buns) Makes 24 buns 3.5 dl (1.5 c US 1.25 c Eng.) milk 50 g (1.5 oz) fresh yeast 100 g (3 oz) butter 500 g (4 c US 3.25 c Eng.) wheat flour (+) 100 g (0.5 c US 0.4 c Eng.) sugar 2 tsp. ground cardamom raisins to taste - 1-2 cups? (optional) egg to glaze Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F). Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar and cardamom (and raisins if you use them) to the flour. Add milk and yeast mixture. Add melted and cooled butter. Stir well until dough is shiny and pliable. Add a little more flour if dough is too sticky. Cover dough with plastic wrap and let stand in a warm place until risen to double in bulk, about 45- 60 minutes. (Stop here if you are making kringle) Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts. Shape each piece into a round ball. Place on greased baking sheet and let rise about 20 minutes. Brush with beaten egg. Bake on the middle rack of the oven until they are nicely browned with pale sides. 250 C (475 F) 8-10 minutes. Kringle (coffee ring) 1 portion dough for sweet buns slivered almonds/coarse sugar/powdered (icing) sugar Filling 1: 5 dl (2 c US 2 c Eng.) custard cream filling Filling 2: 150g (5 oz) ground almonds 150 g (2/3 c US ½ c Eng.) sugar 1 egg white 2 Tsp. Cold water Filling 3: 3 dl (1.5 US 1.25 Eng.) thick jam, for ex. raspberry or strawberry. Or applesauce. Mix dough as for sweet buns. Roll to a long sausage, about 3 ft. long. If you are adding filling: Roll with rolling pin so it is about 7-9 in. wide. Spread a strip of filling along the middle of the dough. Fold the long sides over the filling, moisten edges and press together to seal. Lay the cake on a greased cooking sheet, seam side down. Curve the two ends to meet at the middle of the cake (and cross them) so that it is shaped like a figure 8. Let rise about 30 minutes. Brush with beaten egg and sprinkle with slivered almonds and coarse sugar. Bake at 200 C (375 F) for about 20 minutes. Or substitute almond and sugar topping by making icing out of stirring a little cold water into powdered sugar, and spread this thinly on top of the kringle, slivered almonds on top, after it has finished baking. Aniseeds is also added to the original dough sometimes.