Every spring in the Danish Villages in Iowa, Elk Horn and Kamballton, the towns throw a weekend-long party celebrating the Danish heritage and history of the many residents- Tivoli Fest. Every year over Memorial Day weekend the Danish Windmill is turning, the traditional Danish foods are abundant, parades marching down the streets, and fun for the whole family fill each day. Folks in traditional Danish dress, loads of entertainment, and yes, aebelskiver, the whole community celebrates.
Something new in 2014 was the First Annual Leverpostej Contest. Leverpostej...... the Danish version of liver pate. Commonly served spread onto Danish rye and topped with pickled sliced onions, thinly sliced cucumber and served cold, or maybe bacon and grilled onions and served warm, it's also known as smorrebrod. Cooks gathered in the Fire Station with their leverpostej, hoping for the winning recipe. The first ever winner was JeenLee McAlpin from Exira. She says she Googled recipes and has never made this before! The panel of judges included the Mayor and Des Moines Register reporter Kyle Munson.
Are you ready to try JeenLee's winning recipe?
You will need:
2 Tb butter
2 Tb flour
1 cup heavy cream
1 cup half and half
1 lb pork liver, chopped
1 lb pork fat, chopped
2 anchovy fillets
1/2 tsp allspice
1/2 tsp ground cloves
salt and pepper
3/4 lb bacon
Heat the butter in saucepan until bubbly, add flour and whisk constantly. Add cream and half and half. Bring to boil, simmer 5 minutes. Remove from heat and let cool. Combine cooled mixture with all ingredients except bacon. Process in batches in food processor or blender until smooth. Line a loaf pan with bacon. Fill with mixture halfway. Bake at 350 degrees for 1 1/2 hours. Cool and refrigerate, serve with bacon and mushrooms for garnish.
So what do you think- are you going to give this recipe a try? Are you brave enough?
*some photos courtesy of Tivoli Fest on Facebook