Recipes with Calvados
Glöggekstrakt: pour the Apple juice into a saucepan. Spice powder, ginger, vanilliestang (opened and cut into pieces) in a papirtefilter which binds to, and then down into the must. lime shell and stjerneannis also in the must. Warm slowly up to the boiling po
The pears peeled, cut into small squares and boil gently in calvados'en, where the sugar is added. Egg yolks, beat whites and foamy with icing sugar, and piskefløden whipped into foam. The egg yolks and cream foam mix, and PEAR pieces mixed gently in a Frozen
The eggs are shared in separate bowl. (Golsad is freed from the shell and the sugar melted to caramel in a saucepan. The butter is added and golsad be carefully in karamellen. Flamber with calvados and add the orange juice. Golsad boil now tender in karamellen
Poussin strips Brown in approximately 75 gram nut brown butter, after which most of the butter is poured off. Pour in the Calvados and catch fire, after which poussin strips flamed.
Hønseboullin poured in and boil down sharply soon, after which the pot/made p
Deploy the puff pastry on a lightly meldrysset flat and knockout four rectangles on 15x10 cm. put the pieces of dough on a baking sheet, prick them all over with a fork and brush them with a little milk. Behind them 10 minutes in a preheated oven at 220 degree
Set the oven at 250 degrees. RIDs the rind with a sharp knife. In order to achieve a crispy rind, it is important that you do not cut into the body of the flesh. Put roast into a roasting pan with the rind down, cold and pour as much boiling water by the rind
Wash and share the apples, remove stem, flower and cored and cut them in both. Arrange the apples in a well-oiled baking dish and put it in the oven at 250 degrees for about 10 min. pour the calvados over.
Tips:
Especially good for pheasant.
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