The Winter Solstice, historically known as Midwinter, occurs around December 21 or 22 each year in the Northern hemisphere, and June 21 or 22 in the Southern Hemisphere. It is the shortest day and the longest night of the year, marking the astronomical beginning of Winter. Worldwide, interpretation of the event varies from culture to culture, but most hold a recognition of rebirth, involving festivals, gatherings, rituals or other celebrations. –Wikipedia
Winter Solstice (today) uncannily coincided with the 1000th hit on space wildschwein, so, feeling very happy with ourselves (and also just very cold, temperature-wise) we decided upon a celebratory meal of warm, creamy pasta for dinner. The following recipe has a slight Scandanavian feel because of the heavy dose of dill included. For the alcohol component, we used a Coopers Mexican Cerveza beer (which we homebrewed recently) which had a strangely cider-y smell and taste that we found complemented the dish well – you could use wine, cider, or even a light lager to supplement this. You could also substitute the evaporated milk for cream if you want a richer dish, however we found that the evaporated milk gave it a nice creamy taste, but a lighter body than cream (not as heavy or oily). Enjoy!
415g tin of pink salmon drained, deboned and flaked
375ml of full cream evaporated milk
2 onions finely diced
1 carrot finely diced
1 stalk of celery finely diced
1 clove of garlic finely chopped
3 tablespoons of butter
2 tablespoons of dried dill
½ teaspoon of smoked paprika
½ teaspoon of salt
2 teaspoons of chicken stock powder
120mls of light lager or cider or white wine
3 teaspoons of horseradish cream or Dijon mustard
½ cup of grated cheddar cheese
Ground black pepper to taste
500g of bow shaped Pasta (or shape of your choice)
- Cook pasta in salted boiling water, drain and set aside.
- Melt butter in a pan and sauté onion, garlic, carrot and celery and salt on med/low heat for about 10 minutes until they are soft and tender without browning.
- Add beer (or cider or wine) and reduce until the mixture is almost frying again.
- Add evaporated milk, dill, paprika and chicken stock powder and simmer for about 20 minutes stirring to avoid burning.
- Next add the horseradish cream or mustard the salmon and the cheese and heat through until the cheese is melted and the mixture has thickened slightly.
- Toss the cooked pasta through the sauce, adjust the seasoning and heat through.
Serve and enjoy!