The Keeper of Lost Causes

The Keeper of Lost Causes by Jussi Adler-Olsen

What an enthralling book!  One that is a definite page-turner, especially as the reader nears the end.  Here's what Goodreads had to say about The Keeper of Lost Causes . . .

The #1 international bestseller from Jussi Adler-Olsen, author of The Absent One—perfect for fans of Stieg Larsson's The Girl with the Dragon Tattoo.Carl Mørck used to be one of Copenhagen’s best homicide detectives. Then a hail of bullets destroyed the lives of two fellow cops, and Carl—who didn’t draw his weapon—blames himself. So a promotion is the last thing he expects. But Department Q is a department of one, and Carl’s got only a stack of Copenhagen’s coldest cases for company. His colleagues snicker, but Carl may have the last laugh, because one file keeps nagging at him: a liberal politician vanished five years earlier and is presumed dead. But she isn’t dead … yet.   Darkly humorous, propulsive, and atmospheric, The Keeper of Lost Causes introduces American readers to the mega-bestselling series fast becoming an international sensation.

As always, our meal was enjoyed as we chatted and laughed our way through the discussion of The Keeper of Lost Causes.  We highly recommend this book and the food we shared.  Enjoy!

APPETIZER
Danish Smoked Salmon and Cucumber Canapés
Yield: 8 servings
Ingredients
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons Dijon mustard

• 1 tablespoon plain yogurt
• 1 teaspoon fresh minced dill and reserve sprigs  for garnish
• Dash of ground pepper
• 3 tablespoons chopped fresh chives
• 8 4x4-inch slices Danish pumpernickel bread (Available in the refrigerator-deli   section of most supermarkets)
• 1 English cucumber-cut into 16 very thin slices
• 8 ounces thinly sliced smoked salmon


Mix first four ingredients and half of the chives in a small bowl.  Add the dash of black pepper to this mixture.  Spread the bread with the butter mixture. Place 2 slices of cucumber on each bread slice. Divide smoked salmon among bread slices. Sprinkle salmon with remaining 1 1/2 tablespoons chives and dill sprigs.

MAIN COURSE

Pork Tenderloin in Mushroom Cream Sauce (Classic Danish dish)

Serves 4

1 pork tenderloin, cut into ½” steaks, 6-8 steaks

1 small onion, finely chopped

1 garlic clove, crushed or finely chopped

½ pound mushrooms, coarsely sliced

1-2 tablespoons butter

Salt and pepper to taste

3 oz. white wine, not too sweet

3 oz. chicken broth

8 oz. table cream

4 medium sized potatoes.

Peal or scrub potatoes, quarter, boil until tender.

Fry mushrooms in butter until tender, add garlic, onion, fry until clear, do not overcook, remove from pan, set aside, do not pour out remaining juices.

Salt and pepper the tenderloin steaks, fry over medium high heat, in remaining juices.  DO NOT OVERCOOK. Fry only until meat is no longer pink. (About 3 minutes per side).

Remove tenderloin steaks, do not pour out cooking juices.  

Pour white wine and chicken broth into pan, let it come to a boil, add cream, let that boil for 3-4 minutes.

Return meat, vegetables to pan, cook over medium/low to warm up, let sauce slightly thicken if needed.

Serve with boiled potatoes.

Pickled Red Cabbage

½ head red cabbage, finely chopped

2-3  tablespoons butter

4 tablespoons redcurrent jelly (I used a combination of boysenberry and raspberry jelly)

2 teaspoons balsamic vinegar

½ teaspoon allspice

1 teaspoon salt

Mix all ingredients except for the cabbage in a large pot, heat until butter melts and all ingredients are well blended together.

Add cabbage, stir well, cover and let cook over medium heat until cabbage is tender, but not over cooked.

Remove lid, let it boil for 3-4 minutes to reduce extra liquid.

*Note:  Beaujolais wine tasted delicious with this meal.  A bottle was saved from the fall!

DESSERT
Cheese Danish Pie Crust Squares
Serves 4
1 package of Pillsbury Pie Crusts
6 tablespoons low-fat cream cheese
3/4 cup powdered sugar
High quality fruit preserves (I used peach/apricot preserves & strawberry preserves)

Use packaged pie dough according to instructions on carton.  Cut into squares until you have 16 squares.  Press down in the middle of your squares to make a small circular indentation.
In a small bowl, mix cream cheese and powdered sugar together with a fork until it has the consistency of icing.  You may need to add more cream cheese or powdered sugar.  Scoop a small amount in the center of each square.
Bake for 20 minutes at 350 degrees.
When cool, scoop some preserves on top of the cream cheese mixture.  Serve and enjoy! These are great with coffee.