Luxembourg (Europe) 30 June 2023

Luxembourg is located in the continent of Europe. It has Belgium and the Netherlands to the north, Germany to the northeast, the Czech Republic to the east, Liechtenstein and Switzerland to the southeast, France to the south and to the west, and the United Kingdom to the northwest.

The capital is Luxembourg.

The official languages are Luxembourgish, German and French.

The climate is mild with considerable precipitation. Temperatures range from the mid-30’sF to the low 60’sF.

The staple foods are potatoes, carrots, onions, celery, leek, bacon, smoked pork, sausages, milk, fruits and so much more (https://luxembourg.public.lu/en/society-and-culture/culinary-delights/cuisine-international.html).

https://www.britannica.com/place/Luxembourg

BOUCHÉE À LA REINE (Vol-au-Vent) (https://www.196flavors.com/france-bouchee-a-la-reine-vol-au-vent/):

   For the vol-au-vent:

            – 2 rolls puff pastry

            – 1 egg

1. Preheat the oven to 350F.
2. In the two rolls of puff pastry, cut out circles using the 4-inch diameter fluted cookie cutter.
3. In one of the fools cut out circles using the 2-ch diameter fluted cookie cutter, inside the first circles.
4. Detach the two circles to obtain rings.
5. Place the five circles and 5 rings on top of each circle on a baking sheet lined with parchment paper.
6. In a small bowl, beat the egg, and add a TBSP of water.
7. Brush the egg mixture on the circles and rings, taking care to stay in the idle of the dough and not to cover the edges, to ensure even cooking and to allow the dough to rise well.
8. Bake for 30 minutes or until the vol-au-vent are golden brown.
9. Wait a few minutes for the vol-au-vent to cool.
10. Cut out the middle of the circle to create a hollow center for the sauce.

For the chicken:

            – 1 chicken

            – 2 carrots, cut into 1-inch sections

            – 1 onion

            – 1 bouquet garni (parsley, thyme, bay leaf)

1. Place the chicken in a large pan, cover with cold salted water.
2. Bring to boil and skim, if necessary, then add the carrot, onion and bouquet garni.
3. Cook covered for 1 hour and 30 minutes at low-medium heat.
4. Remove the hen and place it on a dish.
5. Wait ten minutes for the chicken to cool down.
6. Debone and cut the chicken. Dice the meat in ½-inch pieces.
7. Filter the cooking broth with a sieve.
8. Pour into a saucepan and reduce until there are just 4 cups left.

For the mushrooms:

            – 1-1/2 lb. button mushrooms

            – 2 TBSP butter

1. Clean the mushrooms and quarter them.
2. Saute in a pan with the 2 TBSP of butter for 5 minutes.

For the sauce:

            – ¼ C white wine

            – 1 egg yolk

            – ½ C heavy cream

            – 5 TBSP butter

            – 4 TBSP flour

            – salt

            – pepper

1. In a different saucepan, melt 5 TBSP butter.
2. Add the flour and mix with a spatula to make a smooth paste (roux).
3. Cook on low heat for about 2 minutes, while stirring, then remove from the heat.
4. Off the heat, pour 2 cups of boiling chicken broth over the roux.
5. Whisk to obtain a smooth mixture.
6. Put back on the heat and bring to a boil while continuing to whisk.
7. Season and cook on low heat for 10 minutes.
8. Add some broth, if necessary, to obtain a semi-thick consistency, then whisk in the white wine.
9. In a bowl, combine the egg yolk and cream.
10. Add a ladle of boiling broth to the egg and cream mixture, whisking well to bring the mixture to the correct temperature without scrambling the egg.
11. Then pour the contents of the bowl little by little on the broth while continuing to whip.
12. Add the mushrooms to the sauce and bring to a boil again.
13. Place a vol-au-vent in the middle of a plate. Pour a few spoonsful of the salpicon inside each vol-au-vent and cover with the sauce.

I cheated in that I used puff pastry shells. They still turned out really good! Highly recommend this recipe!

BROCCOLI SALAD WITH BACON (thefoodnanny.com/blogs/recipes/broccoli-salad-with-bacon):

          – 1 broccoli head (4 C), fresh cleaned broccoli flowerets, no stem, small dice

          – ½ C red onion, minced

          – ¾ C raisins

          – 12 bacon slices, cooked and crumbled pieces

          – 1 C mayonnaise

          – 2 TBSP cider vinegar

          – ¼ C sugar

1. In a medium-sized bowl mix the diced broccoli (diced broccoli, small is key), onion, raisins, and crumbled bacon pieces.
2. In a small bowl mix the mayonnaise with the vinegar and sugar and mix well.
3. Cover and place in refrigerator for at least 2 hours or overnight before serving.

This is such an easy recipe and is the best broccoli salad I have ever eaten!!!

MUMMENTAART (kachen.lu/de/mummentaart/):

            – 1-1/2 C + 1 TBSP (250g) flour

            – 17-1/2 TBSP (250g) cold butter

            – 1 C (250g) edible quark (or you can use small curd cottage cheese)

            – 1 pinch of salt

            – 3~4 slightly tart apples (E.g. Golden)

            – raisins (to taste)

            – brown sugar

            – cinnamon

1. Once the dough is formed in which the pieces of butter are still visible, shape the dough into a ball and place in the fridge.
2. Wrap in cling film for at least an hour.

I actually did not use this pie crust recipe, but instead used: (thanks Maxine):

            – 3 C sifted flour

            – 1 tsp sifted salt

            – ½ C Crisco shortening

            – ½ C cold butter

            – ¼ C ice water

            – ¼ C vodka

1. Sift both the flour with the salt.
2. Then cut the shortening into the flour mixture.
3. Next cut the butter into small pieces and add to the mixture.
4. Last, gradually add the ice water and vodka to the mixture.
5. I use a food processor on pulse to mix all of these items together, but no NOT leave the pulse on by itself, rather monitor and pulse as you go just until you can make a dough.
6. Follow the same above in the other recipe for refrigerator.

Assembly:

1. Peel the apples and cut into small pieces or slices.
2. Drizzle a few drops of lemon juice to keep them from turning brown.
3. Divide the dough in half and roll out into two large circles on a well-floured surface using a rolling pin.
4. Line a greased tart pan with a layer of dough.
5. Spread the apple pieces and raisins on top and sprinkle with cinnamon and brown sugar.
6. Place the second layer of dough on top as a “cover” and press both layers of dough together with a little egg yolk.
7. Spread the remaining egg yolk over the top of the pastry.
8. Poke a few decorative holes (this will allow steam to escape during baking and prevent the top of the pastry from cracking).
9. Bake for 30 to 40 minutes at 350F.
10. Enjoy lukewarm!!

I decided to make the pie crust with vodka (vinegar would work too) when I had a hard time finding quark. I WILL make this recipe again using the quark though. The pie crust was so flaky and good!! I also used the Lemonade Apple from New Zealand because I could not find a golden apple. The flavor is fantastic!!!