artemisdart

131) The third and final installment of Special Recipes just for woodnymph.

This is an old Danish recipe from the 1870s. Originally the recipe called for smoked fat instead of bacon, and vinegar instead of Worcestershire sauce. So you purists out there can recreate it as it was originally.

Bryggerens Pilsnergryde (Brewmaster's Beer Stew)

10 oz. smoked bacon, either American or Canadian style, or smoked ham
1 pound potatoes, boiled, cooled, and sliced
1/2 Tablespoon butter (just a bit)
2 teaspoons sugar
A dash of Worcestershire sauce
1/2 cup non-sweet beer
2 bay leaves
8 to 10 juniper berries
Salt and pepper to taste
Chopped parsley as a garnish (optional)

Dice the bacon. Melt the butter in a saucepan, then add sugar. Add the diced bacon and let it caramelize with the sugar and butter.

Editorial Note: A lot of the flavor comes from these ingredients, so don't cut back on them in a misguided effort to reduce the fat and caloric content. Just eat a smaller portion of it and work out! (Then again, Leukothea is not a doctor, so what does she know?!?)

Back to the recipe. Add the potatoes, beer, and Worcestershire sauce to the pan, plus a bit of water; stir lightly. Add the 2 bay leaves, the juniper berries, and salt and pepper. Simmer, covered, for 20 minutes. Adjust spices if necessary. Sprinkle with parsley. Serves 2.

Best with more beer and some fresh bread, especially on a chilly winter's night.