Our family’s Christmas table is very traditional, says Anne Eesmaa, as we enter Anne KoogiKodu’s cozy café in Paldiski with its Christmas decorations and candlelight. Roast pork with crispy speck, sauerkraut, black pudding, white bean sausage, pork belly, pickled mushrooms and pumpkin, rosolje or potato salad, herring with eggs and sour cream, pork liver pate – dishes that are put on the table in many homes at the end of the year.
They can alternate, differ in nuances and integrate with the techniques and flavors of modern cuisine, but the substance is the same. For example, if there are people in the group who don’t like herring, you can replace the herring in the layered beetroot salad «Kasukas» with salted salmon. The flavor will be more delicate, while grating the vegetables will make it juicier. Once, when there was some sea buckthorn puree left over from dessert, he thought of using it to stew sauerkraut. “An exciting nuance of flavor has been added to the kale,” she says. Instead of baked potatoes, however, you can offer a vegetable gratin, where the palette of local vegetables is made particularly appetizing by overcooked Italian parmesan.
2023-12-22 21:57:56
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