Juice TemptationsWritten by Jakob Mielcke / May 17, 2012
The flavors and impressions for the Contemporary Menu and the selection of accompanying wines is constantly developed and so is our juice menu. Whether it is about matching the flavor of razor clam with our homemade ginger ale made from organic Danish ginger, or a coconut/chili dessert paired with a freshly pressed cucumber juice with just a pinch of salt to match the sweet with the savory or vice versa.
As a small teaser, maybe to try at home I would recommend you to try a mix of…
BEETROOT, PINEAPPLE & CUCUMBER JUICE (for 4 persons)
– 1 kg of fresh beetroot
– 1/2 pineapple
– 1 cucumber
Wash, peel and press all the ingredients in a juicer and then run it through a sieve
CARROT & YUZU JUICE (for 4 persons)
– 1 kg of fresh, organic carrots
– 1 tbsp yuzu juice (japanese citrus fruit)
Wash, peel and press the carrots in a juicer and then add the yuzu
CUCUMBER JUICE (for 4 persons)
– 4 cucumbers
– apple cider vinegar
– a pinch of seasalt
Wash, peel and press all the cucumbers in a juicer and then run it through a sieve. Add the apple cider vinegar and salt to taste.
These three recipes can also be found in this months copy of the Danish food and interiors magazine “Mad & Bolig” along with a series of recipes for my perfect summer meal. Enjoy!