Marens-Kornflexkökur; Chocolate-Cornflake Cookies Recipe

Ingredients

• 4 egg whites
• 1 cup sugar
• 4 ¹⁄₂ oz. semisweet chocolate, roughly chopped
• 3 cups cornflakes
• 1 tsp. vanilla extract

Instructions

1. Heat oven to 300°.
2. Using an electric hand mixer, beat whites while slowly adding sugar until stiff peaks form.
3. Fold in chocolate, cornflakes, and vanilla.
4. Space tablespoon-size amounts of batter 1″ apart on parchment paper-lined baking sheets; bake until crisp, about 20 minutes.
5. Enjoy!

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Kryddað Rauðkál með Bláberjum; Spiced Cabbage With Blueberries Recipe

Ingredients

• 2 tbsp. unsalted butter
• 1 medium red onion, thinly sliced
• 2 cups fresh blueberries
• ¹⁄₂ cup red currant jam
• ¹⁄₄ cup red wine vinegar
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 large head red cabbage, cored and thinly sliced
• 1 tart green apple, such as Granny Smith, cored, peeled, and roughly chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Melt butter in an 8-qt. saucepan over medium-high.
2. Cook onion until soft, 5–7 minutes.
3. Add blueberries, jam, vinegar, cinnamon, ginger, cabbage, apple, salt, pepper, and ¼ cup water; bring to a boil.
4. Reduce heat to medium; cook, covered, until cabbage is tender, about 1 hour.
5. Enjoy!

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Þorskur með Eggja og Smjörsósu; Cod with Egg And Butter Sauce Recipe

Ingredients

• 4 (8-oz.) skinless cod fillets, pinbones removed
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. olive oil
• 16 tbsp. unsalted butter
• 2 eggs, hard-boiled, peeled, and roughly chopped
• 1 tbsp. minced parsley
• Lemon wedges, for serving

Instructions

1. Heat oven to 350°.
2. Place cod on a baking sheet and season with salt and pepper; drizzle with oil.
3. Bake until cod is cooked through, about 15 minutes.
4. Melt butter in a 2-qt. saucepan over medium; stir in eggs and cook until eggs are heated through, 1–2 minutes.
5. Divide cod between plates; spoon sauce over the top.
6. Garnish with parsley; serve with lemon wedges.
7. Enjoy!

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Jólarjúpa með Berjasósu; Christmas Grouse with Berry Sauce Recipe

Ingredients

• 4 (8-oz.) grouse or partridge
• 2 tbsp. olive oil
• 1 carrot, roughly chopped
• 8 cups chicken stock
• 1 ¹⁄₂ cups dried blueberries
• 1 ¹⁄₂ cups fresh blueberries
• 1 ¹⁄₄ tsp. dried thyme
• 2 bay leaves
• 3 ¹⁄₄ cups heavy cream
• 4 tbsp. unsalted butter, cubed and chilled
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Remove breasts from partridges, leaving bones attached to carcasses. Discard skin; chill breasts. Chop carcasses. Heat oil in an 8-qt. saucepan over medium-high. Cook carcasses until browned, 6–8 minutes. Add carrot; cook until soft, 5–7 minutes. Add stock, dried and fresh blueberries, thyme, and bay leaves; boil. Reduce heat to medium-high; cook, skimming fat as needed, until reduced by half, about 1 hour. Strain stock and return to pan; simmer until reduced to 1 cup, 20–22 minutes. Simmer cream in a 1-qt. saucepan until reduced by half, 8–10 minutes; whisk into stock. Remove from heat; whisk in 2 tbsp. butter, salt, and pepper. Keep sauce warm.
2. Melt remaining butter in a 12″ skillet over medium-high. Season reserved breasts with salt and pepper. Cook, flipping once, until browned and an instant-read thermometer inserted into the thickest part of the breast reads 130°, 3–4 minutes. Slice breasts; spoon sauce over the top.

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Humarsúpa Recipe; Creamy Langoustine Soup

Ingredients

• 2 lb. shell-on whole langoustines
• 8 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 carrots, minced
• 2 stalks celery, minced
• 1 large yellow onion, minced
• 2 tbsp. tomato paste
• 2 tsp. paprika
• Kosher salt and freshly ground black pepper, to taste
• 12 cups fish stock
• 2 cloves garlic, minced
• 1 tbsp. mild curry powder
• 1 ¹⁄₂ cups heavy cream
• 1 cup dry white wine
• 2 tbsp. minced chives

Instructions

1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.
2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
3. Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with whipped cream and chives.

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