The Danish cuisine still contains elements harking back to the time before industrialization, i.e. the time before c. 1860, the age of storage housekeeping with a cuisine based on beer and rye bread, and salted and smoked pork. Among the dishes from those days which are still eaten today are øllebrød (a dish made of rye bread, sugar and non-alcoholic beer), vandgrød (porridge, usually barley porridge, made with water), gule ærter (split pea soup), æbleflæsk (slices of pork with apples fried in the fat), klipfisk (dried cod), blodpølse (black pudding), finker (an approximation to haggis), and grønlangkål (thickened stewed kale).In the second half of the 19th century, i.e. the age of the cooperative movement, milk and potatoes played a prominent part, and the stove, the mincer and the developing retail trade provided new possibilities for dishes such as roast pork and gravy, boiled cod with mustard sauce, consommé with meat, bread or flour dumplings, rissoles, minced beef patties and other dishes based on minced meat. The same period saw the emergence of many fruit dishes such as rødgrød (thickened stewed fruit), sødsuppe (fruit soup) and stewed fruits, and the range of vegetable dishes was expanded with boiled cabbage in white sauce, red cabbage, pickled beetroot, cucumber salad, and peas and carrots in white sauce.Great changes and increased choices appeared in the Danish cuisine in the 1960s as a result of increased affluence, internationalization, the advent of self-service in the retail trade, the use of electricity in the kitchen, refrigerators and freezers, and also of the increasing number of women going out to work. American influence is obvious with such dishes as salads, pasta, baked potatoes, barbecue, turkey, and ready-to-eat chicken dishes. Italian cuisine has also established itself with for instance pizzas and a widespread use of tomatoes. Meat consumption has risen dramatically, still with pork as the most common kind of meat. The tendency is towards steaks and to minced meat. Gravy and potato dishes still maintain their place, so that sausages and rissoles are the dishes most frequently seen on Danish dinner tables.Provision of Raw MaterialsThanks to industrial methods, produce and dishes that were once the preserves of the upper classes have become commonplace. This applies for instance to mushrooms, chicken, caviar (in Denmark usually synonymous with lumpfish roe), smoked salmon, and duck as well as mayonnaise and other cold sauces. Imports and new technology have evened out seasonal differences, so that most foodstuffs are on offer all the year round. At the same time exotic foods such as eggplant, avocado, fresh pineapple, baby maize, Barbary duck breast, courgettes, Chinese prawns, kiwi fruit and peppers have become everyday sights on the Danish table. In the 1980s, meanwhile, a reaction set in against industrialization, the leveling off of seasonal dishes and the influence of the foreign fast food concept: chefs like Erwin Lauterbach and Jan Hurtigkarl have created an original Danish cuisine based on the vegetables and fish that thrive best beneath Danish skies.Eating PatternsThe pattern of meal times has changed from the five meals a day of pre-industrialized society to the three that are common now. Most people have their midday meal away from home in the form of a packed lunch or a canteen meal. Hot food is eaten in the evening, and most people only have a single course on weekdays. First courses consisting of gruel, fruit soup or porridge are nowadays only eaten by older people. The individualization of meals, such as is known in the USA, has only caught on in Denmark with respect to breakfast; at the evening meal families make an effort to arrange for a family meal prepared at home. Ready-to-eat dishes are mainly used by single people. DANISH COOKING RECIPESSome of the favorite dishes in Denmark: are:
- Open-faced Sandwiches - Smørrebrød- Some Favorite Danish Dishes- The ultimate Danish dessert
Open-faced Sandwiches - SmørrebrødDanish open-faced sandwiches are usually made with dark rye bread. The bread should be whole grain and as firm as possible. White bread can be used, and may be toasted.The butter should be fresh, not too hard, and should be spread on the bread in an even layer right out to the edges. Slices of rye bread should be halved before the sandwich food is placed on them. You should have ready all the food you are going to use. The types of sandwiches which do not dry so quickly should be done first. Little bits of decoration should be left until last.A practical tip is to place green, completely dry lettuce leaves under salads, but don't put lettuce leaves on all kinds of smørrebrød. Vary the kind of greenery with cress, dill, parsley, cucumber, chives, or finely sliced rings of green and red pepper. Practically all kinds of leftovers can be used on a sandwich: cold ham with a fried egg, cold roast pork with beets or red cabbage, roast beef with tartar sauce and fried onions, meatloaf with cucumber salad, cold sausages with scrambled eggs. In short, the combinations are endless and with a little imagination it is very easy to make smørrebrød.But please do remember - they are called open-faced sandwiches because they really are open, so please don't spoil your beautiful creation by putting a piece of bread on top.-------------------------------------------Danish rye bread recipes:Danes usually differentiate between white and dark bread. Most kinds of open sandwiches call for dark bread. This category includes many types of bread baked with rye flour, ranging from bread as light as milk chocolate, called light and found in all variations, to dark and the completely black pumpernickel. Dark types are most often baked nowadays with whole kernels and are sold under many designations1. Rye-bread - rugbrød3 ½ oz (100 g) yeast1 pint (5 dl) buttermilk3-4 tablesp. (1 dl) waterAbout 1 3/4 lb (850 g) rye flour1 teasp. saltAll the ingredients should be at room temperature before baking. Heat the buttermilk and water until lukewarm (35° C), stir in the yeast and gradually add the salt and flour. Knead until smooth and shiny, adding a little more water if necessary. Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draft.When risen, knead lightly, transfer to a greased form and set aside for 1 hour to rise again, covering with a damp cloth. Brush with water and bake at 400° F (200o C) for about 1 1/4 hr, brushing now and again with water during the baking.2. Dark rye bread with yeast:This rye bread is fast compared with rye bread baked with sourdough. The dough must, however, be given 1 to 2 hours to rise and be baked for about 1 ¾ hours. This amount of dough will fit a 2-liter (2-quart) loaf pan.
50 g (2 oz) yeast8 dl (3 cups) lukewarm water900 g (2 lbs.) rye flour2 tsp. salt2 tbsp. dark syrupc. 200 g (1 cup) wheat flourDissolve the yeast in a little of the water and add the rest. Stir in the rye flour, salt and syrup. Knead the dough with wheat flour until elastic. Put the dough in a greased 2-liter (2-qt.) loaf pan, cover, and let rise in a warm place for 1 to 2 hours. Put the loaf pan at the bottom of a cold oven. Set the temperature at 175 C (350 F) and bake for about 1 ¾ hours. Wrap the bread in a clean dishtowel and cool on a backing rack. It is easiest to slice the bread if you wait until the next day.
3. Dark rye bread with sourdough:Rye bread baked with sourdough (also called a starter or leaven) stays fresh longer than rye bread baked with yeast. To bake with sourdough, save a little bit of the dough before it is set aside to rise. Then you have the starter for your next loaf. Actually, you only have to make the sourdough once. Many Danes consider it something of a sport to be able to make bread for years from the same sourdough. It is kept in a glass in the refrigerator and can stay fresh for about 3 weeks. It can be frozen for up to 3 months, taken out 1-2 days before use, and thawed in the refrigerator.It is easy to bake rye bread once you have learned how, but you must invest a little time in arriving at your own combination of flours, the time needed for the bread to rise, and how long it should be baked.
Sourdough:125 g (3/4 cup) coarsely ground rye flour1 dl (2/3 cup) plain yogurt1 tbsp. coarse salt
Basic dough:1 portion sourdough1 liter (1 qt. 2 oz.) lukewarm water1 tbsp. salt500 g (3 ¾ cups) whole-wheat flour500 g (3 ¾ cups) plain wheat flour
Rye-bread dough:3 1/3 dl (1 1/3 cups) lukewarm water650 g (5 cups) coarsely ground rye flourBrush with:Some oil
Mix together the flour, yogurt, and salt in a bowl. Cover with plastic wrap and set in a warm place for 2-3 days until the dough bubbles. To make the basic dough, dilute the sourdough with the water. Add salt, whole-wheat flour, and plain wheat flour. Cover and let the dough rise about 12 hours.Add the lukewarm water and rye flour to the basic dough. The dough should be so soft that it cannot be kneaded with the hands. (You can take c. 2 dl (1 cup) of the dough as a starter for your next bread.) Pour the dough into a greased 3-liter (3-quart) loaf pan, cover, and let rise for 10-12 hours. Brush the bread with oil and prick with a fork. Put the loaf pan in a cold oven. Set the temperature at 180 C (350 F) and bake for 1 ½ to 2 hours. Wrap the bread in a clean dishtowel and cool on a backing rack. It is easiest to slice the bread if you wait until the next day. It freezes well.
4. Light rye bread:25 g (1 oz.) yeast1 dl (1/3 cup) lukewarm water2 dl (1 cup) buttermilk1 tsp. salt1 tsp. sugar1 tbsp. ground carawayc. 500 g (3 1/3 cups) bolted rye flour
Brush with:Beaten egg or cold coffee
This is the type of bread known to Americans as Jewish rye. Dissolve the yeast in the lukewarm water and add the buttermilk, salt, sugar and caraway. Add half of the flour and knead the dough well, adding more flour. Cover the dough and let it rise until double. Knead the dough lightly and shape it into a loaf. Put it in a greased loaf pan and let it rise for c. 20 minutes. Brush with beaten egg or coffee and bake on the lowest rack in the oven at 200 C (400 F) for c. 25 minutes. Cool on a backing rack.
-------------------------------------------Curry Herring - Karrysild4 marinated whole herrings2 hard-boiled eggs1 chopped onion1 cup mayonnaise2 tablebsp. cream2 teasp. curry powderlemon juicesalt and pepperhard-boiled eggs and parsley for garnishCut herrings into small pieces. Slice eggs. Layer herring and eggs in bowl. Put chopped onion on top. Mix mayonnaise with cream and curry powder. Add lemon juice, salt and pepper to taste. Pour dressing over herring and decorate with sliced hard-boiled eggs and chopped parsley. This can be artfully arranged in a clear glass bowl to show the layers.-------------------------------------------Sherry Herring - Sherrysild4 Matjes herrings1 chopped onion1 bunch dill weed1/4 cup sherry½ cup tomato juice1 to 2 tablesp. sugar½ teasp. allspiceCut herring in 1- to 2-inch pieces. Combine with onion and dill weed. Combine sherry, tomato juice, sugar, and allspice. Pour over first mixture.-------------------------------------------Crab Salad - Krabbesalat1 cup mayonnaisetarragon vinegar to tastesalt to tastepaprika to taste1 tablesp. tomato puree½ lb. crabmeat1 stick celery, diced4 large tomatoesalfalfa sproutsMix mayonnaise with vinegar, salt and paprika to taste. Add tomato puree, then crabmeat, and celery. Neatly slice tops off tomatoes and scoop out seeds, fill with salad and sprinkle alfalfa sprouts on top. Serves four. Good with hot French bread.-------------------------------------------Shrimp Salad - Rejesalat½ cup mayonnaise½ cup sour cream1 to 2 tablesp. cocktail sauce3 to 4 tablesp. sherrydash white pepper1 to 1½ Ibs. cooked shrimp½ lb. fresh mushrooms, sliced, or 1 small can sliced mushrooms1 8-oz. can cut asparaguscanned sliced pineappledrained lemon for garnishStir together first five ingredients. Fold in cooked shrimp, sliced mushrooms, and asparagus. Serve on slices of pineapple on leaf lettuce. Garnish with lemon slices.-------------------------------------------Spiced Meat Roll - Rullepølse1 flank beef or lamb3 or 4 thin slices of pork2 tablesp. salt½ teasp. saltpeter1 teasp. pepper1 chopped onion½ teasp. allspiceBrine:2½ qts. boiling water2 cups salt½ teasp. saltpeterRemove sinew from meat and cut it so it forms a square or rectangle. Flatten out and sprinkle with seasonings. Lay pork slices on flank. Roll meat tightly so when it is cut it will slice across the grain of meat. Sew ends and sides. Put in cold brine for 10 days.After 10 days, remove meat from brine, tie securely with cord and put into boiling water. Cook slowly for 2 hours or until tender. Remove from water and press between two flat surfaces until cold. Serve thin slices on bread.-------------------------------------------Pickled beets - Syltede rødbeder2 lb (1 kg) beets1½ pint (3/4 l) vinegarAbout 7 oz (200 g) sugar2-3 thin slices horseradish1 tablesp. pickling spicesPreservative - follow the instructions on the bottleCook the beets until tender, rub off the skins and slice thinly. Lay the slices in a scalded jar. Boil the vinegar with sugar and spices, remove from the heat and add the preservative. Pour over the beets. Leave to stand for a few days before serving.-------------------------------------------Liver Paste - Leverpostej1 lb. pork liver3/4 lb. pork fat2 tablesp. butter2 tablesp. flour2 cups milk2 eggs1 chopped onion3/4 teasp. pepper1 tablesp. salt½ teasp. allspicePut liver and fat through meat grinder about 5 times. Melt butter. Add flour, stirring to blend. Add milk and cook until smooth. Add this cream sauce to liver mixture. Add eggs, chopped onion and spices. Beat well. Bake in a loaf pan set in a pan of shallow water for 1¼ hours at 350oF. Serve cool as a sandwich spread decorated with pickles.-------------------------------------------Cucumber salad - Agurkesalat1-2 cucumbers3 teasp. salt2 tablesp. vinegar2 tablesp. water1 tablesp. sugarPinch of pepperWash and slice the cucumber finely. Sprinkle with salt. Place in a marinade previously prepared by boiling the vinegar, water, sugar and pepper together and allowing to cool. Leave in a cold place for about two hours before serving.If, instead of vinegar, lemon juice is preferred, do not boil the marinade but stir in the sugar until dissolved.-------------------------------------------Chicken Salad - Kyllingsalat6 oz. cream cheese2 tablesp. milk1 lb. cooked chicken (diced or sliced)2 tablesp. butter2 oz. split blanched almonds1 10½-oz. can asparagussalt and pepperMash cream cheese with milk until soft and well blended, then stir in pieces of chicken, reserving a few pieces for decoration. Melt butter in frying pan and fry almonds until golden. Drain asparagus and cut 2/3 of it into 1-inch pieces. Stir these with almonds into chicken and cream cheese mixture. Season with salt and pepper. Garnish with remaining chicken and asparagus.-------------------------------------------Meat Balls - Frikadeller1 lb. ground beef (ground steak or chuck)½ lb. Iean pork½ cup flour1 teasp. salt½ teasp. pepper1 small onion, grated2 eggs1 cup milk4 tablesp. margarineMix the first six ingredients thoroughly. Add eggs, milk and margarine. Form into 8 patties, and fry in butter until brown. Turn down the heat and cover for 30 minutes to thoroughly cook. Serve cold sliced on rye bread or warm with a potato-salad.
Some Favorite Danish Dishes-------------------------------------------Burning Love - Brændende kærlighed2-2½ lb (1 kg) floury potatoes1½-2 oz (40-50 g) butterAbout ½ pint (3dl) cream8-10 thick rashers of fat bacon3 onionsSaltWhite pepperPinch of nutmegPeel and cut up the potatoes. Cook until tender in unsalted water, drain and mash. Whip in the butter gradually, and finally the cream, until the mashed potato is light and airy. Season with salt, pepper and nutmeg. Cut the rashers and onions into small cubes and fry until crisp in a little of the bacon fat. Pile the mashed potatoes into a dish. Scoop out a hollow in the middle, pour in the fat and sprinkle with onion and bacon cubes. Serve with slices of rye bread and pickled beets.-------------------------------------------Minced beefsteak - hakkebøf2lb (1 kg) minced beef2 tablesp. cream4 large or 6 medium onionsabout 3 oz (75 g) butterSaltGround black pepper8-10 eggsAbout 1/4 pint (1-1½ dl) bouillonMix the meat with the cream and divide into suitable portions, forming them into flat, oval or round patties.Peel the onions, chop finely and fry in one third of the butter until golden brown. Add a little of the bouillon to keep them soft, turn into an ovenproof dish and keep hot.Boil out the pan and dry with paper. Season the beefsteaks with salt and pepper and fry in half the remaining butter for 4 min. on each side. They should remain pink inside. Serve in an ovenproof dish. Boil the onion with a little more bouillon and distribute over the meat.Fry the eggs in the rest of the butter and place one with each steak. Use the remainder of the bouillon to boil out the pan, and pour the gravy into the dish with the meat. Serve with rye bread and pickled beets.-------------------------------------------Fried plaice - Stegte rødspætter3 lb (1½ kg) plaiceFlourSaltGround white pepperButter for fryingWash the plaice and remove the skin. Divide into two along the mid-line or cut into 3 pieces across. Coat in seasoned flour and fry in browned butter 3-4 min. on each side until white and firm right down to the bone. To serve with parsley sauce.-------------------------------------------Parsley Sauce - persillesovs1½ oz (40 g) butter1½ tablesp. (40 g) flour3/4 pint (4 dl) milk3-4 tablesp. creamParsleyMake a white sauce with the butter, flour and milk, adding sufficient cream to provide the required consistency. Add finely chopped parsley - enough to turn the sauce a brilliant grass-green - and season with salt.-------------------------------------------Sailor's stew - Skipperlabskovs1 lb (½ kg) stewing beef2 lb (1 kg) potatoes2 large onions3-4 bay leaves12-15 peppercornsSaltButter for fryingAbout 7 oz (200 g) cooked ham if desiredFinely chopped parsleyWocestershire SauceCut the beef into 3/4 inch (2 cm) squares, blanch and rinse in cold water. Chop the onions finely, peel and cut up the potatoes. Brown 2 tablesp. butter in a thick-bottomed saucepan, turn the meat in the butter until just colored. Add the onions and simmer until transparent. Add the potatoes, bay leaves and peppercorns, and cover with water. Simmer gently until all the potatoes have mashed up.Traditionally about 7 oz chopped ham may be added just before serving.Season with salt and serve with a lump of butter, finely chopped parsley and Worcestershire Sauce.
The ultimate Danish dessert-------------------------------------------* Red Fruit Jelly with Cream - Rødgrød med fløde1 lb (500 g) red currants½ lb (250 g) cherries or raspberries½ lb (250 g) black currantsor make use of all the fruits of the season5-6 tablesp. sugarAbout 1½ pint (3/4 l) water2½-3 tablesp. corn starch per 1 pint liquidWash the berries (there is no need to remove the stalks). Place in layers in an enamel saucepan, adding just enough water to cover. Bring slowly to the boil and simmer until the fruit has all broken up and the juice is dark red in color.Sieve the juice through a clean, scalded piece of linen or cheesecloth, pressing as much juice out of the berries as possible. Measure the juice, boil up and thicken with the required amount of cornstarch dissolved in a little cold water.Pour into a bowl, sprinkle with sugar to prevent a skin forming and serve cold with milk or cream.------------------------------------------- ... and some other favorites-------------------------------------------Danish Apple Cake - Æblekage3 lb (1½ kg) apples - not too sweet10 oz (300 g) sugar10 oz (300 g) dried breadcrumbs7 oz (200 g) butter1/4-½ pint (2½) dl) whipping creamGrease an ovenproof dish and line with a layer of breadcrumbs. Dot with lumps of butter, sprinkle with sugar to taste and cover with a thick layer of peeled and sliced apples.Repeat the procedure till all is used up. Finish with a layer of breadcrumbs. Press it all well together and dot with butter and bake at 330oF (165oC) for about 30 minutes. The apples must be well cooked. Cool the apple cake and turn it out of the form. When the cake is cold, decorate with whipped cream. You may also serve the cake lukewarm.-------------------------------------------Rum Pudding - Romfromage4 eggs, separated2/3 cups sugar1 envelope unflavored gelatin1/4 cup water1 ½ ounces rum½ pint whipping cream, whippedBeat egg yolks and sugar until lemon colored. Soak gelatin in 1/4 cup water and melt over hot water. Combine egg yolks and gelatin mixture and add rum. Let stand until it begins to thicken. Fold in stiffly beaten egg whites, then whipped cream. Chill until firm. Serves 12. Serve with raspberry sauce.-------------------------------------------Raspberry Sauce - Hindbærsovs1 pt. frozen sweetened raspberries1 Tablesp. cornstarch1 Tablesp. waterThaw frozen raspberries and place in covered saucepan. Bring to a boil and simmer 5 minutes. Strain and discard pulp. Blend cornstarch and water and add it to the juice, stirring constantly. Cook until mixture boils and thickens. Chill until serving time.-------------------------------------------Kransekage:
For 18 kransekake rings:18 oz. (500 grams) almond paste18 oz. (500 grams) powdered sugar 2-3 tablespoons flour 3-4 egg whites 1/4 cup powdered sugar for kneading Frosting: 1 1/2 cups powdered sugar, sifted 1 egg white 1 teaspoon vinegar Grease the forms extra well with softened butter, and dust the forms well with finely ground bread crumbs. Mix almond paste and powdered sugar. Add egg whites Mix well. Place bowl in hot water and knead dough until it is lukewarm. Turn out on board sprinkled with 1/4 cup powdered sugar. Let rest 10 minutes. Knead 2 to 3 minutes. Press dough through cookie press into greased ring forms. The hole in the cookie press disk should be approximately 1/2" in diameter, or dough can be rolled out by hand. Bake at 300 F for 20 minutes. Do not remove rings from forms until cold. Use decorating nozzle to apply frosting on each ring, and place each ring on top of one another. The frosting will keep the rings fastened together. Keep the cake in a sealed box. Place a fresh piece of bread or a peeled potato in the box for two days before you serve it to make the cake chewy. The cake can be frozen, and normally becomes chewy when defrosted.
Christmas-------------------------------------------Flæskesteg - Roast pork5-6 lb (2½ kg) leg of porkAbout 1/3 pint (2½ dl) stockSaltGround black pepperColman's mustard4-6 tablesp. cream1 tablesp. tomato puréeSoy sauceCorn starch for thickeningScore the pork and rub with salt, mustard powder and a little pepper. Place on a grid and roast at 480o F (250o C) for about ½ hour or until the crackling turns white. Turn the oven down to 360o F (180o C) and pour in the boiling stock.Roast the joint for a further 2 1/4 hours depending on the size. Do not baste, or the crackling will become soft, but turn down the heat if it becomes too dark.Pour the gravy into a small saucepan, leaving the joint to keep hot in the oven with the door ajar. Skim the fat off the gravy and add the cream to taste. Boil up with the salt, pepper, tomato purée and soy sauce, thickening with cornstarch if desired.Serve with red cabbage and caramelized potatoes.-------------------------------------------Stegt and - Roast Duck1 duck (4-5 lb for 4 persons or 2 2½ kg)SaltGround black pepper1 lb (250 g) sour apples1/4 lb (125) pit less prunesAbout 3/4 pint (3½-4 dl) stockSoy sauce3-4 Tablesp. creamCorn starch for thickeningDry the duck carefully inside with kitchen paper and rub with salt and pepper. Scald the prunes in boiling water and stuff the duck with them. Rub the outside of the duck with kitchen salt. Place the duck in a cold oven. Set the oven at 220o F (160o C) and, after about 45 min., pour in the stock and continue roasting for another 1½ hours. Turn up the heat to 440o F (225o C) and roast for about 20 min. to finish. Pour off the gravy. Prepare and serve.-------------------------------------------Brunede kartofler - Caramelized Potatoes2 Tablesp. granulated sugar1/4 cup butter1½ lbs. plain boiled potatoesPut sugar in a heavy frying pan or saucepan over low heat. Stir gently until sugar melts and turns golden. Add butter and allow to melt. Gently stir in the drained potatoes and heat gently until well glazed. Makes four servings.-------------------------------------------* Rødkål - Red Cabbage1/4 cup butter5 lbs red cabbage, finely cut½ cup vinegar½ cup sugar1 Tablesp. saltBrown butter lightly. Add finely cut cabbage and stir well. Add vinegar, sugar and salt. Let simmer 2-3 hours. To reduce cabbage odor, bring the mixture to a boil, then place in a 325o F oven in a covered container for two hours. The flavor is even better when it is reheated.-------------------------------------------* Ris à l'amande4 oz (120 g) Patna rice1 1/4 pints (3/4 l) water½ vanilla pod½-3/4 pint (3-4 dl) whipping cream3-3½ oz (75-100 g) finely chopped almonds2 tablesp. sugarcanned or bottled cherriesCook the rice in the water until tender, together with the vanilla pod and sugar. Stir in half the cream and the chopped almonds. Whip the rest of the cream and fold into the mixture. Serve cold with slightly heated preserved cherries.It is a Danish custom to hide a whole almond in the rice. The lucky person who finds the almond receives a small prize.-------------------------------------------
1) Danish Ebelskiver - Æbleskiver
Ingredients (25 æbleskiver)9 oz. cake flour1/2 spoonful of sugar1/2 teaspoon of salt1 teaspoon of baking soda2 eggs2 cups of buttermilk
Mix the flour, salt, sugar and baking soda. Stir in eggs with the butte milk. Then add the rest of the ingredients. Let a small amount of butter melt in each hole on the special ebelskiver pan and then pour a small amount of the dough in each hole. Use a knitting needle to turn the ebelskiver around.
2) Danish Ebelskiver (Julie Jensen McDonald: Delectably Danish. Recipes and Reflections)
Traditional recipy
2 cups flour½ tsp. Salt1 tsp. Sugar 2 cups buttermilk2 eggs, separated1 tsp baking soda
Mix flour, salt and sugar. Beat together buttermilk and egg yolks, and add the flour mixture. Add baking soda and fold in stiffly beaten egg whites. Heat the pan and put melted butter in each hole in pan. Pour batter into holes, but do not quite fill them. Place over low heat and turn quickly when half done. Serve very hot with jelly or applesauce.
3) Blueberry-Filled Ebelskiver (Williams-Sonoma) Known as ebelskiver in Denmark, these light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam.
1 3/4 cups all-purpose flour3/4 tsp. baking soda1 tsp. baking powder1 1/2 Tbs. granulated sugar1/2 tsp. saltZest of 1/2 lemon3 egg yolks plus 5 egg whites1 1/3 cups buttermilk3/4 cup ricotta cheese5 Tbs. unsalted butter, melted1 pint blueberries Confectioners’ sugar for dusting
In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well, place 4 blueberries in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners’ sugar and serve warm. Makes about 30.
See also Williams-Sonoma Kitchen:http://content1.williams-sonoma.com/recipe/recipedetail.cfm?objectid=B0ADB363-7530-4FD6-88125DF07D74EE89
4) Æbleskiver - ebelskiver /Danish Doughnuts1/4-½ pint (2½ dl) cream½ lb (250 g) flour4 eggs3-4 tablesp. stout1 tablesp. sugar6 oz (175 g) butter1 teasp. lemon juice½ teasp. cardamomBeat the cream and flour together and beat in the egg yolks one at a time. Stir in the stout, sugar and cooled, melted butter. Flavor with lemon juice and stir in the stiffly beaten egg whites. Allow to stand for a while. Place a little butter in the hollows of a doughnut pan (the butter is necessary for the first batch only), and fry the doughnuts, turning on all sides until brown. Serve hot, sprinkled with icing sugar and raspberry or strawberry jam.-------------------------------------------* Brune kager - Brown CookiesIt is recommended to make the dough a couple of days before the actual baking.1 lb (450 g) syrup9 oz (250 g) butter9 oz (250 g) brown sugar1 oz bitter orange peel1 tablesp. cinnamon1 tablesp. ground cloves½ teasp. cardamom1 teasp. baking powder2 tablesp. rosewater2 lb (1 kg) flourAlmondsWarm the syrup in a saucepan, add the butter, orange peel, spices and sugar. Stir in the baking powder, dissolved in the rosewater. Gradually add the flour, kneading thoroughly after each addition. Turn into a bowl, cover with a cloth and keep cold.Before baking, roll out thinly and cut into rounds. Place well apart on a greased baking-sheet, brush with water and decorate with sliced almonds. Bake for 8-10 min. at 400o F (200o C).-------------------------------------------* Pebernødder - Peppernuts1 cup butter1-1/3 scant cups sugar2 eggs4 cups flour1 tablesp. soda1 tablesp. ginger1/2 tablesp. anise extract1/4 tablesp. nutmeg1/2 tablesp. salt1/2 tablesp. cinnamon½ cup sorghum½ tablesp. vanillaWork all ingredients together and roll in tiny balls about the size of a nickel. Put on cookie sheet. Bake 9-10 minutes at 300o F. Quantity depends on size of the nuts.-------------------------------------------* Vanillekranse - Vanilla Wreaths1½ cups butter2 1/4 cups sugar2 eggs, beaten1½ tablesp. vanilla3½ cups flour½ cup finely chopped almondsCream butter and sugar. Add the rest of the ingredients. Mix until dough is smooth. Put dough in cookie press and press out onto greased cookie sheet in small wreaths (1½-inch diameter). Bake at 325o F until slightly brown. Makes approximately 150.-------------------------------------------New Year's Eve-------------------------------------------* Boiled Cod - Kogt Torsk1½ Ibs. cod1½ qts. water1½ tsp. saltBoil cod until it flakes. Save the water to use for the sauce made with mustard. Serve with boiled potatoes garnished with dill.-------------------------------------------* Mustard Sauce for Cod Fish - Sennepsovs til kogt torsk3 tablesp. margarine, melted3 tablesp. flour1 cup fish water from boiling cod1 cup milk1 tablesp. dark Danish fish or Dijon mustard½ teasp. saltAdd flour to melted margarine. Stir thoroughly and gradually add milk and fish water. Cook until thickened. Stir in mustard and salt.
