As it was lunchtime, we had smørrebrød (open sandwiches). My favorite was Chicken and Lovage Salad on Rye Bread:
One of our neighbors on the allotments grows lovage, so I'm now working up the courage to ask for a cutting. The smørrebrød were served with Baked Asparagus Salad, which was very easy (just a few minutes in the oven) and nicely lemony. Luckily we do have our own asparagus crop, so we just need to keep our fingers crossed for a good season...
But my favorite part of the demonstration was, of course, dessert!
Our first dessert was Rhubarb Trifle, which was so delicious one lady actually interrupted the demonstration to ask for seconds! The Barbie-pink rhubarb stalks were baked with sugar, then layered with crumbled homemade almond macaroons and vanilla cream:
And we finished with Cold Buttermilk Lemon Soup with crumbled biscotti:
While I'm not a big fan of hot soups, I adore cold soups, and this one was amazing! Trina serves it not only for dessert but as a light meal or afternoon snack, and apparently it's a great favorite with Danish children (her own included). I'll most definitely be making a batch--probably several--when warmer weather arrives...hopefully soon!
My mouth is watering especially with the rhubarb dessert. I love rhubarb.
ReplyDeleteI have never tried a cold soup before, perhaps I should if they're that delicious. Definitely would have asked for seconds on the dessert as well! D x
ReplyDeleteSounds like my idea of a good time! I am thinking about getting some more unusual herbs going at our allotment this year and loveage is one I was hoping to try. Rhubarb trifle sounds like heaven!
ReplyDeleteCathy X
Oh, yum! I've never tried lovage--I wonder if we have it here?
ReplyDeleteI'm completely ignorant about Scandinavian food... but all that sounds completely delicious!
ReplyDeleteHave just drooled on my keyboard.
ReplyDeleteI'm sure one small serving of rhubarb trifle is a fair exchange for a lovage cutting.
that rhubarb looks incredible.
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ReplyDeleteI loved the Rhubarb Trifle that Trina our Scandanavian chef prepared, but felt guilty aftwards because the "Barbie-pink stalks" came from Italy, not Denmark or England. A guilty pleasure!
ReplyDeleteOh you really do the very nicest things. The rhubarb trifle is absolutely one of the prettiest things I have seen in ages.
ReplyDeleteMmmm...I have some rhubarb just waiting to be converted into trifle and it is English rhubarb from Yorkshire (feeling guilty, G?)
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