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Denmark (Danish Recipes)

World Cuisine Recipes

   Danish cuisine is heavy and filling; much like other Scandanavian countries. Although some might say their cuisine is something to be desired compared to flamboyant foods from other countries, many of the dishes are great comfort food.Until the mid 19th century, Danish people had to rely on foods that could withstand the long winters; root vegetables, pickles or preserves, and smoked meats. Therefore many traditional dishes are based upon those types of ingredients.
   Pork, plums, cream, butter, carrots, potatoes, seafood, apples, onions, cheese, beer and bread are dominate ingredients in Danish cooking. Pickled herring is quite popular in Denmark. It is usually stored in vinegar or sour cream and placed on pieces of rye bread. Sometimes topped with sliced raw onions.
Chicken With Cucumber Horseradish Sauce

1 1/2 lbs skinless chicken pieces
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups cucumbers, diced and seeded
1/2 onion, minced
1 tablespoon tarragon vinegar
1/4 cup whipping cream
2 tablespoons chives, fresh chopped or green onions or parsley
1 tablespoon horseradish, prepared
Cooking Instructions:
Season the chicken with pepper and all but a pinch of the salt. In a skillet, melt the butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced. Transfer to a serving plate; keep warm. Drain off all but 1 tablespoons fat from the pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened. Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken.
Danish Meatballs

One lb (1/2 kg) of ground pork.
One lb (1/2 kg) of gound lamb or beef
Five oz (100 grams) of plain bread crumbs
One or two finely chopped onions
One teaspoon salt
One teaspoon black pepper
One cup of water
Cooking Instructions:
Combine all the ingredients in a bowl, mix it well. With a spoon, make meatballs. Heat up a pan with your favorite grease (margerine, shortening and oil all works). Turn the heat to medium, and place the meatballs in the pan. Turn them every five minutes or so. Test them with a fork to make sure they are well done inside, they are not supposed to be pink in the center. A lot of grease will end up in the bottom of the pan. When the meatballs are done, place them on a paper towell to soak up the grease. Can be served with boiled potatoes, baked potatoes, mashed potatoes or rice.
Danish Rice Porridge
3 cups of milk skim or regular
1 cup of pearl rice.
1/2 tsp salt, optional
Sugar and cinnamon mixed together
Cooking Instructions:
Pearl rice is short and plumb compared to regular long rice. Long rice will not work well in this dish, as they cannot soak up as much moisture. Use a thick bottomed pot, if you have one. Rub a stick of butter against the bottom, which will prevent the rice from sticking to it. Pour the milk in and bring it to a slow boil. Pour the rice in, while stirring, and turn the heat down. Cover and let simmer for about 50 minutes. Add salt if desired. Serve on plates. On each serving, place a small piece of butter in the center of the porridge and sprinkle some of the sugar-and-cinnamon on top.
Danish Rice Pudding
Servings: 6
4 cups milk
1/2 cup rice
1/4 cup sugar
1/2 teaspon salt
1 stick cinnamon
1 almond, after cooking
Cooking Instructions:
Directions Heat rice to boiling point and add other ingredients, except almond. Simmer in top of double boiler for 3 hours, stirring with fork during first hour. Add additional hot milk during last hour if too thick. Before serving hide almond. Serve with red fruit juice.
Beet Soup
Servings: 6
12 Large Beets
2 Pounds Short Ribs
1/2 Cup Lemon Juice
1/2 Cup Sugar
1 Teaspoon Allspice
1 Medium Onion, thinly sliced
Salt, to taste
1/2 Teaspoon White Pepper
Sour Cream, for garnish
Cooking Instructions:
Wash beets and scrape them. Do not peel them. Cut beets into small chunks. Place in kettle with remaining ingredients except sour cream. Cover with water, cover and simmer for 2 1/2 hours over low heat. Strain through a sieve. Serve topped with sour cream.
Ham And Potato Balls
Servings: 6
2 Cups Potatoes, mashed
1 Cup Cooked Ham, chopped
Salt, to taste
Pepper, to taste
1 Teaspoon Parsley, finely chopped
1 Cup Soft Bread Crumbs
Oil, for deep frying
Cooking Instructions:
Mix potatoes, ham, salt, pepper and parsley. Shape into small balls. Roll in bread crumbs, then in egg and then again in bread crumbs. Fry in hot oil until well browned. Drain on paper towels and serve.
Ham Baked In Wine
Servings: 6
10 Pounds Ham
2 Large Onions, chopped
1 Large Leek, chopped
2 Bottles Rose Wine
8 Ounces Mushroom, sliced
2 Tablespoons Butter
1/2 Cup Water
Salt And Pepper, to garnish
2 Tablespoons Butter
2 Tablespoons Flour
Cooking Instructions:
Simmer ham with onions and leek for 1 hour in a roasting pan with all but 1/2 of the wine. In a skillet, brown mushrooms in butter. Make a slash in the ham large enough to hold mushroom mixture, water, salt and pepper. Skewer the opening to keep in place. Make a sauce remaining the remaining butter, flour and some of liquid from the roaster. Add the 1/2 cup of wine and mix well. Pour over the ham in roasting pan then bake at 375 for 2 hours.
Meatballs In Beer
Servings: 6

1 Large Onion, finely chopped
2 Tablespoons Butter
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Teaspoon Nutmeg
1 Pound Ground Pork
1 Pound Ground Beef
4 Slices Dry Bread Crumbs
1 Large Egg, beaten
3 Tablespoons Butter
12 Ounces Beer
1 Lemon Lemon Juice
Cooking Instructions:
Brown onion in butter salt, pepper and nutmeg. Crumble bread mix with pork and beerf. Add onions and egg, mix well, form into meatballs. Roll in flour Brrown balls in butter. Add beer and lemon juice. Cover and simmer 30 minutes.
Meatballs In Onion Sauce
Servings: 6


2 Pounds Ground Beef
1 Pound Ground Pork
1 Cup Bread Crumbs
1 Cup Milk
1 Medium Egg
1 Teaspoon Salt
2 Medium Onions, finely chopped
1/2 Cup Butter
Onion Sauce
3 Cups Onions, thinly sliced
1 Cup Butter
6 Tablespoons Flour
1 Teaspoon Salt
2 1/2 Cups Beef Broth
1/2 Cup Milk
Cooking Instructions:
Soak bread crumbs in milk. Mix all remaiing meatball ingredients except butter. Form into walnut sized meatballs. Brown them well in the butter. Cover simmer 1 hour.
Sauce: Saute onions in butter until carmelized. blend in flour and salt. Slowly add milk and beef broth. Stir until it thickens somewhat. Pour over meatballs and server.
Queens Punch
Servings: 4

2 Cups Water
2 Cups Sugar
1 Lemon Lemon Zest
1 Bottle Maraschino Cherries, plus juice
2 Cups Pineapple Juice
2 Quarts Club Soda
8 Ounces Peppermints, optional
6 Lemons Lemon Juice
Cooking Instructions:
Boil water, sugar and lemon rind for 5 minutes. Strain, and while the liquid is hot, add the cherries and pineapple juice. When ready to serve, add ice, club soda and peppermints. Mix in lemon juice and stir well. Serve.
Stuffed Spareribs

2 sides of spareribs (3-4 pounds)
1 tablespoon flour
1 cup prunes
4 apples
Cooking Instructions:
Soak prunes several hours or overnight. Cut in half and remove pits. Pare and core apples and cut into eights. Lay one sparerib on bottom of roaster. Season with salt and pepper. Place prunes and apples on spareribs. Place second sparerib on top of prunes and apples. Tie cord around them, season and sprinkle with flour. Sear in hot oven, reduce heat to 325ºF. Cover and finish cooking.
Christmas Salad
Servings: 4

2 endives
2 pickled beetroots
2 cooking apples
5 tablespoons mayonnaise
1- 2 teaspoons vinegar from beetroots
Cooking Instructions:
Peel and dice apples, cut up beetroots and endives. There should be about equal quantities of each. Mix the mayonnaise with vinegar from the beetroots, adjusting the quantity according to taste. Place vegetables in salad bowl and stir in dressing. Serve immediately. Makes 4 servings.
Rom Pudding (Rum Pudding)

2 level tablespoons gelatin
2 cups milk
3 eggs separated
3/4 cup sugar
1/4 cup rum
1/4 teaspoon salt
1 pint whipping cream
1/2 cup chopped almonds, optional
Cooking Instructions:
Let milk come to a boil in double boiler. Add salt and sugar, then beaten egg yolks with a little of the hot milk added. Add gelatin that has been soaked in 1/2 cup of the milk. Let cool and add beaten egg whites. When the mixture has begun to set, add whipped cream, rum, and finely chopped almonds.
Dansh Kringle

1 cake compressed yeast, or
1 tablespoon dry yeast
1/2 cup lukewarm water
4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup vegetable shortening
3 eggs
1 cup lukewarm milk
Cooking Instructions:
Dissolve yeast in lukewarm water for 10 minutes. Sift flour with sugar and salt and cut in shortening, blending well. Beat eggs, add to yeast, and stir in milk. Stir egg mixture into flour mixture. Cover bowl with a towel and chill overnight. Douhg will be thin when it goes into the refrigerator. In the morning, knead on a lightly floured board. Divide dough into 4 parts. Roll into thick oblong strips about 6 by 16 inches. Spread filling down center and fold sides into center, fold in ends. Let rise and bake at 375ºF for 20-25 minutes. Frost with white frosting, if desired.
Danish Tea Cake

1/2 cup butter
1/2 cup brown sugar
1 cup flour
2 tablespoons flour
1/4 teaspoon salt
1 cup chopped nuts
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
1 1/2 cups coconut
Cooking Instructions:
Combine butter with 1 cup flour and 1/2 cup of brown sugar and spread on a cookie sheet. Bake 10 minutes. Meanwhile, sift 2 tablespoons flour, the baking powder, and the salt over the coconut and nuts. Beat eggs, add 1 cup brown sugar and vanilla and beat until light and fluffy. Mix all together and spread on baked crust. Bake 20 minutes in moderate oven; cool and cut into bars.
Danish Apple Dessert

2 cups dry bread crumbs
1 stick butter
1/2 cup brown sugar
2 cups apple sauce, sweetened
1/2 pint whipping cream
Cooking Instructions:
Whip cream, add a little sugar and vanilla. Place butter in a skillet. Melt, add brown sugar and bread crumbs. Mix well, and let cool. When cool, spread 1 cup of crumbs in a large bowl. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Chill. Serve spooned into sherbet glasses or sauce dishes.
Strawberry Pudding

2 pounds strawberries
1 cup sugar, to taste
1 quart water
1/2 cup cornstarch
1/2 teaspoon vanilla, optional
Cooking Instructions:
Clean and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender. Dissolve cornstach in a little water, and add to berries and sugar. Add vanilla. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. Cool. Sprinkle with sugar and serve with cream.
Danish Cones (Krammerhus)

1/2 cup butter
1/2 cup sugar
5 egg whites
1 cup flour
Cooking Instructions:
Cream butter, add sugar and blend well. Add sifted flour, fold in stiffly beaten egg whites. Spread dough iin buttered cake pan and bake in moderate oven until very light brown. Cut into squares while warm and form into Krammerhus (cones). Just before serving, fill with whipped cream slightly sweetened and flavored.
Mjuk Kaka

4 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cardamon
1 cup butter or margerine
2 cups sugar
2 eggs
1 1/2 cups sour cream
1/2 teaspoon salt
Cooking Instructions:
Heat oven to 350ºF. Sift flour, baking soda and cardamon together. Cream butter and sugar until fluffy. Add eggs, beat well. Add flour mixture and sour cream alternately and beat well. Pour into well greased bundt pan. Bake one hour. Cool 5 minutes. Remove cake from pan and cool on wire rack. Dust cake lightly with powdered sugar.
Danish Layer Cake (Lagkage)

4 egg yolks
3 tbsp. cold water
1 cup sugar
1 scant cup all-purpose flour
1 1/2 tablespoon cornstarch
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla
Cooking Instructions:
Beat the four egg yolks until lemon colored. Add water and sugar and beat weo minutes. Mix and sift the flour, cornstarch, baking powder and salt. Add to the egg yolk mixture. Beat well. beat the egg whites until stiff and fold into the yolk and flour mixture. Add vanilla. Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes. Fill with an assortment of fillings. Top with whipped cream.

World Cuisine Recipes


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