Hi bento pals! This bento was inspired by a recent trip to (big surprise!) another specialty food shop in the area: German Gourmet, which stocks a diverse selection of foods from Germany (plus homemade sausage, breads and sweets) and some Scandinavian specialties, too: perfect for this chill winter month...
German preserves (and, not pictured but a prized find: tart-sweet Swedish lingonberry jam)...
an impressive selection of German wines and beers...
marzipan pigs (marzipigs?)
Mozart and Constanze, eternally linked in music history...and German chocolate! These "Kugeln" chocs are quite addictive with a yummy rum-marzipan filling:
House-made sausage, lovely selection of flavors...we enjoyed the smoked bratwurst: hearty flavor, perfect with sweet-tangy red cabbage.
A star purchase from this visit was Swedish herring in garlic sauce...awesome on whole grain bread with a wisp of dill!
Cute little guy, love his placid, somewhat dazed expression :) Too much beer, perhaps?
Recipes for a couple of German-inspired dishes I've made recently:
Salmon in Cream and Riesling Sauce
Two wild caught salmon fillets, about a half pound each
two leeks, cleaned and sliced--all of white, more tender part of green
two thin carrots, sliced on diagonal
one tablespoon butter
one cup heavy cream
one cup Riesling or white wine of your choice
Preheat oven to 375
Gently melt butter, then add leeks. Cook carefully, as they burn easily! Add carrots, continue cooking until mostly tender. Add cream, cook over gentle heat for a couple of minutes, then add wine. Cook for about three minutes.
Place salmon in casserole, salt and pepper lightly. Pour sauce over. Bake about 12 minutes, or until your degree of preferred doneness.
Red Cabbage with Tangerines, Wild Berry Jam
Chop half a head of red cabbage medium fine. Saute a small red onion until translucent, add salt to taste, then about two tablespoons of wild berry jam--I used Swedish Lingonberry preserves. Pour in a half cup of white wine (used Riesling, in keeping with German theme). Squeeze a tangerine, add juice to pan as well as some peel. Cover and cook until tender--enjoy!
In the bento: salmon with cream and leeks, potato salad (red skinned baby potatoes with mayo, diced gherkins, dill), red cabbage with berry preserves.
Have a great evening and happy cooking this weekend!