The turkey

Since we don’t celebrate Thanksgiving or having turkey for Christmas dinner we decided to have it on the last day of 2008. The bird was about 5.5Kg and we roasted it in the oven on 160 degrees Celsius. It has a built-in thermometer so we thought it would roast for about 3 hours, but it popped much earlier. So it got a little hectic at the end in the kitchen, but it turned out just find.

The stuffing

The stuffing was made of bacon, mushroom, parsley, bread and a little sour cream. We do like to try out different kind of stuffing; this one was quite nice except of the bread that got a little mushy.

The sauce

We used the heart, liver, neck and gizzard and cut it up in pieces. Then we cooked it in water for about an hour and used the juice for the sauce. The bird was roasted on a grid with water under it, so we got a little juice for the sauce her to.

The result

We were happy with the result of the roasting, even though the bird was finish before the time we had estimated. I had planned for setting up the temperature on the oven the last half hour to get more golden color on the bird, but had to leave that out.

The wine

My choice for wine this evening was a 2004 Vosne-Romanée from Arnoux. The wine review you can read all about it in Winesworld, but I can say that we were very pleased with the wine.

2009

We do hope 2009 will give us and all our readers many happy times and may good moments with a lot of great food and wine.

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Happy New Year to you all!

We are having a turkey and a Vosne-Romanée wine for dinner this last day of 2008. We will come back with pictures, recipe, wine review and more tomorrow.

I have just put the bird into the oven, so in about 3 hours time it will be ready. The white meat from this kind of bird is so lovely and we are so glad it is quite healthy to. Because we all love to eat turkey and chicken and we do a lot.

If you would like to see the results please come back tomorrow and the blog will be updated.

Meanwhile happy New Year!!!

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Read more about the wines on Winesworld by clicking the link:

Tenuta Il Falchetto Barbera d`asti Pian Scorrone 2007
Quinta do Crasto Vinha Maria Teresa 2006
Allegrini Valpolicella Classico 2007
Il Rubino Ca` De Santi Ghemme 2001
Produttori del Barbaresco Barbaresco DOCG riserva Montefico 1999

Have you tasted this or another wine, you are welcome to add a review in our wine guide Winesworld.
(you will get one backlink for every wine review you add.)

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Merry Christmas to you all from the Winesworld team.

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Bodegas Marqués de Cáceres Vendimia Seleccionada 2004

This wine is almost a winner every time for the Norwegian people. The vintage 2004 tastes of good fruits, middle body, tannins and length. And with a comfortably spicy/oaky finish.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

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Tenuta Il Sogno Barbera d`asti Terre Degli Amici 2006

This is absolutely the best vintage so far. It is a beautiful Barbera wine that has a great structure. It is pure, simple and fruity, while it has strength all the way. It beats us that it has the same power from start to finish. And it is a vintage with good length something we have missed in previous years.

More wine from Tenuta il Sogno.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

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Lutefisk is made from air-dried or salted/dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content. The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.

Cooking
Lutefisk does not need any additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. It is also possible to do this in an oven. There, the fish is put in an oven proof dish, covered with aluminum foil, and baked at 225 °C (435 °F) for 40–50 minutes.

Eating
In the Nordic Countries, the “season” for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest and Northwest. From October to February, there are numerous lutefisk feeds in cities and towns around Puget Sound.

Red Wine
It is a little bit difficult with red wine, but perhaps a Ripasso would do nicely. The best wine is fruity with some tannins.

Giacomo Montresor Valpolicella Classico Rip. Capitel della Crosara 2006 NKr.: 145.-.

Source: Wiki

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Pinnekjøtt (literally “stick meat”) or Dried mutton ribs is a traditional Christmas dish in the western parts of Norway. Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which are re hydrated, usually 12-24 hours in pure water and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed rutabaga. Traditionally, beer and aquavit are served with pinnekjøtt, but it has become increasingly popular to drink red wine instead, perhaps since wine is becoming more popular in general.

source: Wiki

Red Wine to the dish:

Château Ferran 2006 NKr.: 197.-.

Zenato Valpolicella Cl. Superiore Ripassa 2006 NKr.: 183.-.

Niepoort Vinhos Batuta Tinto 2005 NKr.: 499.-.

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This recipe is one of 3-4 traditional Norwegian Christmas dinners. Here are the recipes and some tips on matching red wine:

Ingredients:
500g of ribs pr. Person, Salt, pepper and water.

The Recipes
Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl (3/4 cup) water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 - 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 - 2 1/2 hours. Leave for 20 minutes before carving.
Serve with pork sausage patties, Christmas sausages, the juice, sauerkraut, cranberries and any other family favorites.

Here are 4 wines that we have tried out:

1. Masi Passo Doble Malbec Corvina 2006 for about 130.- NKr.

2. Château Ferran 2003 for about 170.- NKr.

3. Bodegas Lan Gran Reserva 1996 for about 189.- NKr.

4. Niepoort Vinhos Batuta Tinto 2004 for about 499.- NKr.

Click on the wines to read more about them and to see how we liked them.

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For a few years ago we decided to create a pepper cake fortress and it should be BIG. So we activated the whole family and spent an entire Sunday on the project. Here are some photos from the day:

Here we already have started in the process of creating the fortress. Before we came so far it was a big designer job that had to be done. The entire construction was designed and templates are created from scratch.

There are many parts to keep track of. And as we found out after the roasting was that the walls were all too thick….. I think we should have put more work with the rolling pin.

Now, we have started with the decoration. For the youngest this was probably the funniest job.

Decoration also takes a long time.

And more decoration.

Finally, we have begun on the building. Some construction error, we discovered more gradually, but it was only to think a little constructive as we solved the most difficulties.

Now it begins to look like something. What I am not sure ……

Cannons and well, we must have.

Finally finished and all are equally proud.

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