Notes about Recipes in this book

• Rice-smoked duck breasts with honey-ice wine sauce

  • lync on April 10, 2010

    Great method....subtle flavors. Can adapt a bit with no affect but keep the rice smoking part.

• Roasted caramelized root vegetables

  • lorloff on February 27, 2021

    I made a vegan version of the roasted vegetable in this recipe. It was delicious. I used vegan half and half and olive oil for the butter. It seemed like the combination of the “cream” and maple syrup was going to boil the vegetables instead of caramelize them, but the outcome was perfect. It did take an hour of roasting. I too added grainy mustard to the cream maple mixture. I also added some minced garlic. I did not have mustard greens so skipped them and it was still wonderful. Will make again.

  • adrienneyoung on September 30, 2011

    made this (sans mustard greens) with collichio's sauteed swiss chard and epicurious's chicken with mustard cream. Huge keeper. Note: added dijon mustard to the cream/maple/thyme mixture. Took about an hour in a 400 oven. NOT 45 minutes, as the recipe suggests it might.

  • adrienneyoung on November 17, 2012

    Made this with a bit of a modification this time: tossed in butter, salt, pepper, lots of thyme sprigs, roasted 30 minutes; turned over, painted with a slick of maple syrup (no cream), roasted another 30 minutes. Mixed with maple/mustard flavoured greens. Served. Verdict? Root veggies are a glorious thing...

• Coffee-roasted duck breasts

  • meggan on December 26, 2019

    After all the marinating in coffee and spices, there was no discernable coffee taste at all. I would not bother wasting 2 cups of coffee beans to try this.

• Pickled herring sushi-style

  • meggan on May 08, 2012

    Every time I make this for a party, people go bananas. Make extra of the purple mustard as it is tasty on sandwiches and other things.

• Potato mustard bread

  • meggan on November 05, 2012

    First, as a caveat, I am a terrible baker. I made this bread and was really excited because of all the fresh dill and mustard seeds but it was just ok. It was a lot blander than I expected.

• Soft ginger cake with mascarpone mousse

  • meggan on December 12, 2021

    The mousse was delicious. The cake was ok - I would make it in a smaller pan so it was thicker. Or maybe I would just make the mousse and use the cake from "Repertoire: All the Recipes You Need."

• My grandmother's chicken soup

  • stockholm28 on January 06, 2017

    This was just o.k. for me. In particular, I did not like the apple in the soup and the sweetness it imparted. There are a couple of mistakes in the instructions also; for example it never says to add the garam masala.

• Herb-roasted rack of lamb

  • stockholm28 on August 25, 2013

    Liked the herb crust, but didn't think the sauce was necessary.

• Yellow split pea soup

  • bching on October 17, 2021

    3 stars. Fine but not worth repeating. I used excellent marrow-filled broth yet got mediocre soup.

• Duck confit risotto

  • Scott_D on November 30, 2016

    This was excellent. Easy to make also. As I learned elsewhere, you can just put in all the stock at once rather than little by little. It makes very little difference.

• Quick pickled cucumbers

  • anya_sf on December 25, 2021

    Good, basic recipe, but sweeter than I prefer.

• Pickled beets

  • anya_sf on December 25, 2021

    Fairly standard Scandinavian-style pickled beets, a bit sweeter than I prefer. Lacking fresh horseradish, I added a spoonful of prepared horseradish. Made 2 days ahead for the beet and apple salad.

• Swedish meatballs

  • anya_sf on December 29, 2021

    Decent meatballs, not my favorite. I missed the spices, such as allspice. Don't let the moistened bread crumbs sit too long or they will turn into a brick; I had to spend quite a while crumbling them with my fingers. The cucumber juice and lingonberries gave the sauce a nice tang. Without any flour, the sauce was a bit thin.

• Steamed crab rolls

  • anya_sf on November 14, 2019

    I needed 8 rolls for a dinner party, so I increased the ingredients 50%, using 10 oz crab, and substituting basil for cilantro. That should have been plenty since the original recipe makes 6, but the filling was still rather scant. The flavor was bright and fresh, especially uncooked. Once steamed, the rolls collapsed somewhat and the wrappers softened, with a silky texture. Served with a drizzle of mango ketchup and citrusy salad greens on the side, they were a lovely starter. Everyone raved, but wanted more filling.

• Pickled beet and apple salad

  • anya_sf on December 25, 2021

    Good Scandinavian-style salad, but not one that appeals to everyone. I wish I'd made 1/2 recipe. At least my Swedish mother-in-law liked it. The bright red color added a nice pop of color to the Christmas buffet.

• Mango ketchup

  • anya_sf on November 14, 2019

    Easy to make. Mostly tastes like mango chutney, but the texture is smooth and thinner so it can be drizzled. It was nice with the crab rolls.

• Juniper apple soup

  • MissKoo on December 24, 2022

    Interesting combination of ingredients and especially flavorful with the addition of the very tasty Apple Saffron Jam (p. 211). The soup is rich, so would serve with salad or a main course that is reasonably light. The suggested addition of duck confit sounds lovely if a more substantial serving is wanted. This came together quite easily and tasted delightful on a damp winter day. The jam would go well with roast chicken or roast pork.