Aspic (Sky) for Smørrebrød aka Open Face Sandwiches Recipe
You may have figured out I'm a Dane by now?
Or you may just think I like Danish food and keep going on and on and on about it.
Both statements are true.
I'm Danish and I love my Danish food. Including my Smørrebrød (Buttered Bread) aka Open Face Sandwiches.
I've shared how to make some of the toppings that we Danes like for our sandwiches, the Frisk Stegt Løg (fresh fried onions), the Remoulade, the Horseradish sauce, well, you get the drift.
And one of the toppings or 'pynt' or garnish that we Danes like on our sandwiches is something we call Sky, aka Aspic. We like it cut into thin strips and then we top our Spegepølse (Salami) our Rullepølse (rolled Sausage), Pork roast and sometimes rare roast beef. It's also one of those "I can't believe how easy it is to make" things as well.
You can get naturally occurring aspic as well from a pork roast, that gelatinous substance at the bottom of the pan can be used on a sandwich, it may not hold up as well, but it's totally delicious.
However, since you may not have made a roast recently, or you used that wonderful juice for a gravy, how about just making your own aspic.
Heat the consomme/stock/au jus, cool it down, and let it set. Slice and use.
Your mouth will thank you. Now pardon me, my lunch is waiting... yield: 1 cupAuthor: Sid's Sea Palm Cooking (adapted from my mother's )print recipe
Sky (Aspic or Jellied Consomme)
prep time: 5 MINS Set time: 4 hourtotal time: 4 hours and 5 mins
This is used to 'pynt' or garnish many meat topped Smørrebrød, from Salami to Rullepølse to pork or beef open faced sandwiches.
INGREDIENTS:
1 1/4 cup beef consomme or beef stock or au jus or 1 can undiluted beef consomme
1 envelope powdered gelatin
INSTRUCTIONS:
Heat the consomme/stock to almost boiling. Sprinkle the gelatin on top, then whisk in. Take off of heat and continue to stir for a couple of minutes to prevent the gelatin from settling onto the bottom. Pour into a strait sided bowl and place in refrigerator to set. Let set for 4 hours. Cut into thin strips to place on top of Smørrebrød (open face sandwiches.
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