Sunday, September 7, 2014

A Danish Kind of Love

A Danish Kind of Love

This is really a type of “Svinesteg”. Slave did not know what to call this meal. It was created just for My Master Indy and His Forever Love Per.
Pork chops hugged by bacon, with a very Danish combination of apples, onions, and prunes. So its a Danish Kind of Love. Since no love is complete by itself, no meal is complete without its sides. This features roasted corn and Brussels sprouts. Topped off with an easy version of the Danish classic “Citronfromage” or lemon mousse.


  • 4 boneless pork chops (about 1 inch thick)
  • 1 cup applesauce
  • 4 prunes, chopped
  • 2Tbs chopped onion
  • 4 slices very thick bacon
  • salt & freshly ground black pepper

1 lbs fresh Brussels sprouts

3 ears of corn still in husk


Preheat oven to 400°F.

Wash the sprouts in a vinegar water bath
Shuck the corn, then cut off the kernels.

Rinse off the sprouts and cut off the bases.

Chop the prunes and the onion. Mix into the applesauce.

Spread out wax paper on the counter. Line two nine inch pie pans with foil and spray lightly.

On the work surface lay out the strips of bacon.

On each piece, put a tablespoon of the applesauce mix, then a pork chop on top of that.

Add another spoonful of mix on top of each chop and wrap the bacon “arms” around to give each chop a big hug.

Set two of these bundles in each lined pie pan and bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F

Line a baking sheet with foil and put the corn on one side and the sprouts on the other. Spray well with butter flavored cooking spray and slide that into the oven on the lowest shelf or rack.

Turn oven to broil. Put the pie pans up near the heat and broil on each side for about 5 to 10 minutes or until the bacon gets nice and crisp. Remove the pie pans and let sit to rest for 10 minutes. With the oven off and door shut the vegetables will continue to roast until the natural sugars start to caramelize and the sprouts are “al dente” or still slightly resistant to the teeth but not mushy.
If desired, warm any left over applesauce mixture to serve alongside.

This can also be done with thicker bone in chops: just raise temperature to 425 and bake for 20 minutes.

Slave suggests you make this either the night before or much earlier that day so that the dessert gets to set in the refrigerator.

Citronfromage – Danish Lemon Mousse

In our age of almost universal Air Conditioning, we forget the natural cooling properties of the lemon. This is an easy, lower fat take on the traditional Danish desert that is usually served at “Jul Time”.

Let slave stress that fresh squeezed lemon juice is so much better than the reconstituted stuff. You know the “juice” that has been sitting in your refrigerator for months? Well, often just adding juice can make a dish bitter. So in this, slave uses what is called “zest”. That is tiny bits of the bright colored part of the fruit skin. This part contains the lemon oil that naturally gives more of the flavor without the bitterness. Just grate off the color not the white layer underneath. Your kitchen will fill with the fantastic smell and you never had to turn on the stove!
This is dedicated to You Per!


4½ cup size (1oz) lemon flavored instant pudding & pie filling
1½ cups skim milk
zest from 2 small lemons
8 oz frozen lower fat whipped topping, thawed.
9 inch prepared graham cracker crust

Wash the lemons and make sure the whipped topping has thawed.
slave used two different types of tools to get the lemon zest. 

One that makes tiny curls – use just a bit for garnish.
The other a larger type of grater for most of the zest.

Follow package instructions for the pie filling EXCEPT use only 1 ½ cups milk not the full two cups. Adding the majority of the lemon zest while beating the mix. 


With bowl off of the mixer, gently fold in the whipped topping a small bit at a time. With a spatula. Lift as you stir because you don't what it to lose the fluffy texture.

Remove the plastic lid from the pie shell and spoon in the mix. Sprinkle the tiny curls on top for a garnish.
Now take that clear plastic lid, turn in upside down and put it back on the crust. You only have to crimp it in three or four places to hold while you put it in the refrigerator to set for about 2 – 3 hours.
Slave can't describe the wonderful aroma this non-baked dessert has flavored the kitchen with.

Please allow slave to express its joy in serving Master Indy. Now that this post is made. The kitchen is cleaned up.
Coffee has been enjoyed with this great dessert and dishwasher is running. Now slave is allowed to serve Master in yet another way:

A Joyous Tango

Enjoy becoming enslaved
For now you have found your purpose in life
Achieved your goal, won your battle -
now claim your prize: your joy!

Offer your gift of submission and find your fulfillment forever.

You know it is right. You know this is what for so very long
you have wanted, you have searched for.

This is not the disappointment you have purchased in the past
squandering your life, making do, settling for, accepting less.
No, This, This is GOLD!

Relax now to the pain. It is Master's gift to you.
They were wrong, those teaching you it was bad.
Pain is a granting of energy!
Let it flow into your body flushing away your doubts.
Don't anticipate, react!
You're part of a wonderful symphony, both instrument and music.
Float with it. Let it guide you.
Give thanks to Him for this fantastic dance you share
Elation so few can experience.
Swirl as the energies pass back and forth
From Him to You, From You to Him
Together in a harmony only angels have known.

This is your forever. It is here, it is now.
This is your dream. live it, love it, share it with Him
He is your “HIM”
Your beginning and end
Your Master, your owner.
Your teacher & friend
At last you are becoming His.

Slave is completely His property and never has been happier!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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