NYC: La Grande Boucherie – Oysters, steak frites and hot tea

by Mitzie Mee - Sanne

On my second day back in New York, I was still haunted by Jet-lag From Hell, but someone (April) wanted oysters and steak, so after a short power nap that actually made me even more tired, April dragged me over to La Grande Boucherie in Midtown, which is one of her favorite restaurants in that neighborhood. La Grande Boucherie is an elegant French brasserie with an atmosphere so authentic that it feels more French than France itself, and a menu with a tempting lineup of traditional French dishes such as steak frites, oysters, and onion soup.

We had half a dozen of oysters as an appetizer, and April then got the steak frites she had been craving all day. I was still on Denmark time, so it was around 3 a.m. for me as we sat down for late dinner, and my appetite was nonexistent, so I had a mocktail, a salad that I couldn’t finish, and a hot cup of tea.

The restaurant was introducing a new feature that offered 5% off the bill, if you ordered and paid for your food on your phone. It was really smooth, and omg, so nice to be able to head straight back to bed after the meal, without having to sit and wait for the bill.

My guide to French restaurants in New York City >>

La Grande Boucherie, 145 W 53rd St, Midtown, New York

June 25, 2023 0 comments

Recipe: Kammerjunkere – Double-baked biscuits for Danish Koldskål

by Mitzie Mee - Sanne

Recipe: Kammerjunkere for Danish Koldskål

In Denmark, koldskål is a beloved summer dish, and no koldskål is complete without kammerjunkere. Once you’ve tasted homemade kammerjunkere, it’s hard to go back to the store-bought version, because the homemade ones simply taste better. Moreover, it’s difficult to find kammerjunkere outside of Denmark, so if you’re up for making Danish koldskål, here’s a great recipe for kammerjunkere.

Notes

To enhance the flavor, you can add a teaspoon of lemon juice to the dough.

You can also add chopped almonds and enjoy the kammerjunkere as a biscuit with your coffee (they taste somewhat like Italian biscotti).

Use cold butter straight from the fridge, as warm butter can make the dough very soft and sticky, and difficult to work with.

Recipe: Kammerjunkere for Danish Koldskål

Recipe by Mitzie Mee – Sanne

Course: Baking, Dessert, Recipes

Servings

servings

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Ingredients

1 stick 1 (4oz/ 110g) butter
2.5 oz 2.5 (70g) sugar
2 teaspoons 2 vanilla sugar or vanilla extract
1 1 egg
2 cups 2 (225g) AP flour
1 teaspoons 1 baking powder
⅓ cup ⅓ milk

Directions

Preheat your oven to 390ºF/200ºC, while you prepare the dough
Mix butter, sugar, and vanilla sugar in a bowl.
Add the egg to the butter mixture and mix it thoroughly.
In a separate bowl, sift the baking powder into the flour.
Combine milk, flour, and baking powder with the butter mixture and gently knead the dough by hand. The dough will have a slightly soft and sticky consistency, so be careful not to over-knead.
Divide the dough into four equal portions and shape each portion into a log.
Cut each log into 8-10 pieces and roll the pieces into small balls.
Place the kammerjunker balls onto a baking sheet lined with parchment paper, making sure there is enough space between them as they will rise and spread slightly during baking.
Bake the kammerjunkere in the preheated oven at 390ºF/200ºC for approximately 7-8 minutes or until they turn a light golden color.
Remove the kammerjunkere from the oven, and reduce the temperature to 300ºF/150ºC.
Cut the kammerjunkere horizontally in halves and put them back on the baking sheet with the cut-side facing up. Bake for 15-20 minutes at 300ºF/150ºC. This step helps to dry out the kammerjunkere, resulting in a crisp, crumbly texture.
Allow the kammerjunkere to cool completely on a wire rack, and then store them in a cookie tin to keep them fresh and crispy.

Recipe Video

June 24, 2023 0 comments

Recipe: Giovanna’s Delicious Chicken Salad

by Mitzie Mee - Sanne

Recipe: Giovanna's Delicious Chicken Spread

It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how to make this delicious salad, which can be enjoyed in a number of ways. The chicken salad is tasty as a sandwich filling, but you can also serve it alongside fresh vegetables as a dip. My favorite pairing is the one shown in the photos in this post: Rye + Sea Salt crackers from Hungry Bird Eats topped with chicken salad and a piece of avocado.

Notes:

Brazilian Creme de leite is a kind of very thick cream. You get the best results if you manage to find a can of Creme de leite at your grocery store or in a Brazilian specialty store, but you can also use sour cream or crème fraiche as a substitute. If you are using crème fraiche, you might want to mix in a couple of tablespoons of regular heavy cream to get a less compact texture.

This portion is very big, and great to bring to a potluck. If you are only making the chicken salad for 2-4 people, make ¼ portion.

You can find Giovanna on Instagram @_valverdegiih

Recipe: Giovanna’s Delicious Chicken Salad

Recipe by Giovanna

Course: Appetizers, Snacks, Spreads

Servings

big bowl

Cook Mode

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Ingredients

2.2 lbs (1 kg) chicken meat (~ one whole chicken)
1¾ cup (400g) mayonnaise
10 oz (1 can, 300g) Creme de leite
⅘ cup (~5 oz, 150g) pitted green olives.
⅘ cup pickles (cucumber, carrot, turnip)
2 tablespoons ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
Salt to taste
Oregano to taste

Directions

Cook the chicken: Start by boiling or grilling the chicken until it is fully cooked. You can season it with salt and pepper for added flavor. Once cooked, allow the chicken to cool.
Shred the chicken: Once the chicken has cooled down, shred it into small, bite-sized pieces using a fork or your hands. Ensure there are no large chunks left.
Prepare the olives and pickles: Finely chop the green olives and pickles into small pieces. You can use a knife or a food processor for this step. Set them aside.
Mix the dressing: In a large bowl, combine the mayonnaise, cream, ketchup, mustard, and Worcestershire sauce. Stir well until all the ingredients are thoroughly combined.
Season the dressing: Add salt and oregano to the dressing mixture, adjusting the amounts according to your taste preferences. Stir again to distribute the seasoning evenly.
Combine the ingredients: Add the shredded chicken, chopped olives, and pickles to the bowl with the dressing. Mix everything together until the chicken is coated evenly with the dressing and the olives and pickles are well-distributed throughout.
Adjust the seasoning: Taste the chicken spread and add more salt or oregano if needed. You can also add a bit more ketchup, mustard, or Worcestershire sauce for additional flavor, depending on your preference.
Chill and serve: Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Place it in the refrigerator for at least 1 hour. Serve chilled.

June 19, 2023 0 comments

Recipe: My mom’s elderflower syrup

by Mitzie Mee - Sanne

When I was a kid, elderflower had not yet made it big, but in recent years it has become so popular in Denmark that I cannot imagine what summer would be like without it. To me, elderflower has become synonymous with Danish summer.

During the summer months, my mom is busy making syrup, preserves and pickles so we can enjoy the taste of summer all year round. Elderflowers are in bloom now, so this is the time to make elderflower syrup supplies for the rest of the year.

The delicate flavor of elderflower syrup adds a touch of floral sweetness to your drinks, desserts, and pastries. Add a splash of elderflower syrup to sparkling water, still water, or lemonade, for a refreshing and aromatic summer drink. It can also be mixed into cocktails, such as a classic elderflower spritz or a gin and elderflower fizz.

You can also drizzle elderflower syrup over ice cream, yogurt, or fresh fruit for a delightful twist. The syrup can also be used to flavor panna cotta, custards, or fruit salads, or why not incorporate it into cakes, cupcakes, or buttercream frosting for a unique and fragrant treat.

Here is my mom’s elderflower syrup recipe. She usually uses sodium benzoate as a preservative, but I’ve learned that this is a rather controversial ingredient in the US, so I have left it out of the recipe. The syrup will last for about a week without preservative, but if you want it to last longer, add a preservative of your choice.

Recipe: My mom’s elderflower syrup

Recipe by Mitzie Mee – Sanne

Course: Drinks, SyrupsCuisine: Danish, Nordic

Servings

small bottles

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Ingredients

750 g 750 sugar (~3.5 cups)
4 cups 4 (1L) water
A bunch of elderflowers (removed the thick stalks)
3 3 lemons
Your choice of fruit and berries. Suggestions: rhubarb, red currant, lemon, orange

Directions

Bring the sugar and the water to a boil. When the sugar is completely dissolved, transfer the mixture to a large bowl. Add elderflowers/berries/rhubarb/oranges/whatever you like.
Place a lid over the bowl and store in the fridge for three days. Stir occasionally.
Strain through a sieve or a cheesecloth.
Bottle the syrup.

Notes

Drink within a week or add a preservative, if you want a longer shelf life.

June 15, 2023 0 comments

Travel Insurance – A guide to making the right choice

by Mitzie Mee - Sanne

In an era where many of us have become more conscious about spending wisely, it is worth noting that travel insurance is not the place to cut corners. Traveling without insurance is a risk that can turn an otherwise delightful trip into a financial nightmare in an instant, should something unexpected occur.

Now, understanding and choosing the right travel insurance might not be as thrilling as exploring a new city or tasting exotic cuisines, but it is an essential safeguard for your well-planned adventures, and with the myriad of options and fine print complexities, it is crucial to approach this task with a clear understanding and a defined strategy.

So, how do you ensure that you are making the right choice? Here is how to navigate through the maze of options without getting lost:

1. Understand Your Needs

To start, take stock of your individual needs and travel plans. Will you be hiking the Swiss Alps or sunbathing in Bali? Do you have a pre-existing medical condition? Do you plan to partake in extreme sports or activities that might be considered high-risk? Answering these questions will give you a clear idea of what coverage you’ll need.

2. Coverage is Key

The primary aspects you should be looking for are:

Medical Coverage: This should be your top priority. Look for policies that cover emergency medical costs, hospital stays, and even medical evacuation if necessary.

Trip Cancellation and Interruption: This covers the cost, if you need to cancel or cut your trip short due to unforeseen circumstances like illness, family emergencies, or even sudden work obligations.

Lost or Delayed Baggage: If your luggage is lost, delayed, or damaged, this coverage will come to your rescue. It also typically covers the replacement of essentials like clothing and toiletries.

Personal Liability: This covers costs if you are legally liable for accidentally injuring someone or damaging their property.

3. Exclusions and Fine Print

The devil is in the detail, so make sure you thoroughly read the policy’s fine print and understand the exclusions. For example, many policies won’t cover high-risk activities like bungee jumping or paragliding, unless you purchase additional coverage.

4. Claim Process and Customer Support

A responsive customer support team and a smooth claim process are crucial. Look for insurers with 24/7 assistance and positive reviews regarding claim handling.

5. Compare and Decide

Finally, compare different policies and insurers. Consider factors like coverage, cost, customer reviews, and the claim process. Remember, the cheapest policy isn’t always the best. Look for one that gives you the most comprehensive coverage for a reasonable price.

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May 17, 2023 0 comments

Recipe: Sparkling iced tea with peach and raspberries

by Mitzie Mee - Sanne

Iced tea season is back, so I thought I would share this recipe for sparkling iced tea, packed with fresh peach and raspberries, and perfect for a hot summer day.

Try to make the tea base a day in advance, and chill it overnight in the fridge. This allows the flavors to mingle and get to know each other, resulting in a somewhat smoother taste. If you’re in a hurry, though, you can just make a strong pot of tea and chill it quickly with ice cubes. Just remember that the ice will water the tea down a bit, so the tea flavor might not be as strong.

The iced tea looks its very best, when served up in a big mason jar, but a glass pitcher works just as well. You can use any kind of tea as a base. Black, green, white – it’s all good, but if you’re after a truly peachy and delicious flavor, try the Delta Peach Yaupon Holly Tea from Yazoo Yaupon.

Recipe: Sparkling iced tea with peach and raspberries

Recipe by Mitzie Mee – Sanne

Course: Iced Tea

Servings

jar (34 oz) + 2 refills

Iced tea season is back, so I thought I would share this recipe for sparkling iced tea, packed with fresh peach and raspberries, and perfect for a hot summer day.

Cook Mode

Keep the screen of your device on

Ingredients

34 oz chilled tea
1-2 tablespoons honey or sugar (optional)
6-8 raspberries
1 peach
sparkling water

Directions

Brew a pot (34 oz) of your favorite tea. Let the tea steep until it is a strong as possible, but without getting bitter. Usually, that would be 10 minutes for black tea and 30 minutes for Yaupon Holly tea.
Add honey or sugar (Optional). Make the tea a little sweeter than you normally would, as it will be diluted by the ice cubes and the sparkling water. Stir until the honey or sugar is completely dissolved.
Let the tea chill in the fridge overnight, or chill with ice cubes.
Cut ¾ of the peach into small pieces. Cut ¼ of the peach into paper-thin slices for decoration.
Chop the raspberries coarsely.
Stick the paper-thin slices to the inside of the jar.
Fill ⅓ of the jar with ice cubes.
Add the peach and the raspberries.
Fill half of the rest of the jar with tea.
Top up with sparkling water.