The menu for Jule Frokost at the Forer/Whiteside house is sort of like the menu at Delfina (except not Italian) and Gary Danko (except not as precious) and La Taqueria (except not Mexican) - it NEVER CHANGES. Well, I'm putting an end to that. I am seriously determined to mix things up this year.
The little balls of meat will remain, but they'll likely be in a sauce. (Sorry, Po - but I'll leave some unsauced ones in the kitchen for you!). There will be some smoked fish, but I'm going to smoke it myself. And dare I say, we might be 86ing the Gravlax. Oh, the sky is falling!
So the menu for a Danish Jule Frokost is pretty set in tradition, start with herring, move on to a smoked then cured fish, take a break, then eat lots of meat. But as I do more and more research, there are variations on the dishes I've made in the past. Get ready to be surprised!
The above picture is a snapshot of some of the cookbooks I've been going to for inspiration and research. My favourite so far is The Scandinavian Cookbook, which is really just Danish food (damn marketers), and is written by a fabulous Danish chef I had the pleasure of meeting last month and Omnivore Books.
... dave
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