Monday, December 31, 2012

Kransekage Happy New Year!

Kransekage Bites

The last day of the year has arrived and I wish all of you a Happy New Year and since its New Years Eve today lets wrap up the year with some traditional Danish Kransekage.

Kransekage is a classic Danish pastry made with Marzipan. It is often eaten for New Years, Weddings, Anniversaries, Baptisms occasions when a celebration is in order. Kransekage can sometimes be made into quite elaborate presentations such as my Anniversary cake but other times they are made as small triangular bite-size pieces of Kransekage, equally delicious!

You can also make them into small Kransekage Tops as in the picture at the bottom of the page. If you choose this, dont refrigerate the marzipan dough as it will be softer and more manageable at room temperature. Place dough in a pastry bag with a large star tip, but I have to forewarn you that it will take a lot of strength to press the dough out of the pastry bag onto the parchment paper. Another thing you can do to your Kransekage, which I did not do here, is to dip the bottom in some chocolate. Very delicious! I hope you have a safe and happy New Year. :D

Kransekage Bites (makes 10-12 pieces)



250 gram Marzipan (cut into slices)(8.8 oz or 8 3/4 oz)

75 gram confectioners sugar(2.5 oz or 2 3/4 oz)

20 gram pasteurized egg whites(0.7 oz or 3/4 oz)


40 gram confectioners sugar (sifted),( plus more if needed)(1.4 oz)

15 gram pasteurized egg whites(0.5 oz)


For the Cake: In a stand mixer with the paddle attachment, place 75 grams confectioners sugar and 20 grams pasteurized egg whites. Start the mixer on low and add marzipan pieces one by one. When the cake mass is homogeneous, remove from mixer and place in a zip lock bag. Store in refrigerator for at least 2 hours or until the following day.

Double up two large baking sheets for extra insulation to avoid burning the bottom of cake. Use parchment paper. Preheat oven to 390 degrees F (200 degrees C).

Note: when rolling out marzipan, wash and dry your hands as often as needed to avoid working with sticky fingers. If marzipan feels too sticky use a small amount of confectioners sugar to work into dough. Sprinkle work surface lightly with confectioners sugar. Roll dough into a long log approximately 1 1/2 cm (0.6 inch) in thickness. Cut log into finger length pieces (8 cm/3 inches). With two fingers lightly pinch and press down on each log piece to form a soft triangular-shape. If needed, use an icing spatulaor a regular spatula to loosen marzipan from tabletop by pressing down hard while sliding spatulaunder the log. Place each triangular log on parchment paper and bake for 14 to 18 minutes or until golden brown. Allow logs to cool completely on a rack.

For the glaze: Beat together sifted confectioners sugar and pasteurizedegg whites on high-speedfor at least 5 minutes. The glaze should be pretty thick and no longerflow together when beaters are stopped. Add more sifted confectioners sugar as needed. Load glaze into a plastic bag and snip off tip to create a very tiny opening. Begin decorating, moving the tip back and forth across the logs making sure to extend the tip out over the edge to allow the glazeto droop down the outside in a loop style fashion. Allow glaze to dry at room temperature for a couple of hours before storing Kransekage Bites in an airtight container. Enjoy.

Kransekage Tops

Source: My Danish Kitchen

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Saturday, December 29, 2012

2012 A Year In Review

With the end of the year quickly approaching I thought it would be fun to do a review of the most popular posts for 2012 (starting with the most popular). The outcome does not surprise me at all since the majority of my readers are Danes living outside Denmark or Americans with Danish heritage. The top posts are the classic Danish dishes, the ones that we miss, the ones that are etched into our memories and the ones that we grew up with.

I wish to extend a sincere Thank You to all of my readers as you help me keep in touch with Danes, Denmark and all the wonderful Danish foods. Godt Nytr til jer alle, Happy New Year to all of you and heres to youSkl and Cheers!

Ris a la mande

Ris a la mande

IMG_5335 ew


Koldskl ew


Risengrd ew


Wienerbrd ew


Leverpostej ew


Pebberndder ew


Easy Cheese Danish ew

Easy Cheese Danish

Florentine ew




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Monday, December 24, 2012

Taatelikakku Finnish Christmas Date Cake

Finnish Date Cake

First off, I would like to wish all of my readers a very Merry Christmas and Gldelig Jul. I hope your Christmas is filled with peace and joy :) I feel a bit guilty that I am not posting something Danish here on my blog on Christmas Eve. I could have, but I chose not to because this Finnish cake is so spectacular and so deserving for a Christmas Eve post. So here is the Taatelikakku in all its glory, you wont regret it should you decide to try it out.

I am learning that the Finnish has a lot to offer when it comes to baked goods and this Date Cake is no exception. It is soft, moist and spongy with a delicate Date flavor and not overly sweet. The dough comes together easily in a cooking pot, so very few dirty dishesI like that :) The original recipe did call for a 4 cup bunt tin, which I dont have. But I simply just used a standard 8 cup tin and filled it up half-way and it worked out just fine. I cant say enough good things about this Date cake and it will definitely not be the last time that I make it, besides, I gotta make use of my cool-looking bunt tin.

Finnish Date Cake

Taatelikakku Finnish Christmas Date Cake (serves 8-10)


1/2 cup cold coffee

85 gram butter (3 oz.)

200 gram all-purpose flour (7 oz.)

1 teaspoon baking powder

130 gram dates (4.6 oz.)

90 milliliter water (3 oz.)

110 gram sugar (3.9 oz.)

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 egg


Spray bunt tin with baking spray and set aside. Preheat oven to 170 degrees C (335 degrees F).

If you dont already have coffee prepared, make coffee and set 1/2 cup aside to cool. Melt butter and set aside to cool. Sift flour and baking powder together, set aside. Break dates into small chunks and remove pits, place in a medium size saucepan. Cover dates with water and add sugar, heat until sugar has dissolved and dates are starting to soften. Remove from heat and cool for 5 minutes. Add baking soda to dates and stir. Add cold coffee and vanilla extract to date mixture. Add melted butter to dates and stir well. Then add the egg and stir to combine. Finally add the flour and stir until mixture is a smooth consistency. Pour batter into prepared bunt tin and bake for 30-35 minutes or until a toothpick comes out clean, careful not to over-bake. Enjoy!

Finnish Date Cake

Source: Melanger

Finnish Butter Cake Recipes Yummly Finnish Date Cake (Taatelikakku) Yum. Finnish Date Cake ... madeira sauce with mushrooms rice cake leaf christmas olive cheese puffs parmesan pepper cream ... Traditional Finnish Christmas recipes - ... FINNISH CHRISTMAS RECIPES. ... Christmas fruit cake Date cake Star-shaped Christmas pastries Gingerbread cookies Christmas marmalades Confections Finnish recipes - - Sst joka sekunti. Finnish Christmas recipes; Finnish New Year's Eve recipes. Appetizers and small dishes. ... Date cake taatelikakku; Gingerbread cake maustekakku; Finnish Date Cake Taatelikakku) Recipe - - 196321 A lovely moist cake traditionally served at Christmas time. ... What's a Cookbook? You can save and organize your favorite recipes into FREE online cookbooks. Date Cake Recipes - Finnish Date Cake (Taatelikakku) Handle. Select One. ... A lovely moist cake traditionally served at Christmas time. 13 More Info. Finnish Date Cake (Taatelikakku) Mlanger :: to mix Taatelikakku :: Finnish Christmas date cake Recipe adapted from The Martha Organisation * Ingredients * 90ml water 130g dates (1 cup) 110g caster sugar 85g butter Taatelikakku :: Finnish Christmas date cake Mlanger ... When I think of Christmas cake, I think of a square, fruit ladened dense cake that is best served in thin slices. So I was excited to find some departures to the cake ... Finnguide: Finnish Date Cake Recipe : Taatelikakku : Finnish foods ... The Finnish Recipes section provides you with information on how to cook and prepare ... Christmas Recipes: Easter ... Date Cake (Taatelikakku). Recipe ... Finnish Cake Recipes Yummly Choose from over 10 finnish cake recipes from sites like Epicurious and Allrecipes. ... Christmas (1) ... Finnish Date Cake (Taatelikakku) Yum. Finnguide: Traditional Finnish Christmas Pastries Recipes ... Finnish Christmas Recipes Categories: Breads: Casseroles: Cheeses: Desserts - Puddings: ... Date Cake: Taatelikakku: Date Rolls: Taatelirullat: Fruit Cake: Hedelmkakku:

Monday, December 17, 2012

Homemade Crunchy Chocolate

Homemade Crunchy Chocolate

Danes love to make many different types on confections (konfekt) around Christmas time. They are small delectable treasures and usually pretty easy to make. This one is super quick and easy and Iadore the slight crunch from the biscuits and the hint of cranberries. It reminds me of my Kiksekage, which Ilooove, only this is in small bite-size pieces. However, it does contain nougatwhich I have never seen in a regular grocery store here where we live. So the only way for me to get nougat is to order it online, but it is well worth it :)

Homemade Crunchy Chocolate


200 gramssemi-sweet or milkchocolate (7 oz)

100 grams nougat (3.52 oz)

50 grams biscuits (1.76 oz)

30 grams dried cranberries (1 oz)


Over a warm water bath, melt nougatand chocolate. Remove bowl from water bath and break biscuits into small pieces, add to melted chocolate. Add dried cranberries and gently stir to moisten and combine all pieces. Line a small container with parchment paper allowing paper to extend over edges for easy removal of chocolate. Pour chocolate mixture into container and place in refrigerator for two hours to cool and set. Gldelig Jul and Merry Christmas!


Source: adapted from Odense Marcipan

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Tuesday, December 11, 2012

Lussekatter Swedish Lucia Buns


Lussekatter mark the beginning of the Christmas season in Sweden and is served on December 13th. This day is St. Lucia and its a day which brings light into the winter darkness. St. Lucia is celebrated witha parade of girls dressed in white, carrying candles in their hands and the leading girl has a crown of candles on her head. Itsa very beautiful traditionand you cansee more of it here.

In Denmark we inherited the St. Lucia tradition but not the Lussekatter, so these buns are new to me and I must say that they are super delicious when served warm right out of the oven. They have a sweet Saffron flavor and the most beautiful golden color. The down-side to the Lussekatter is that they dont keep well and they really should be eaten the same day they are baked. However, if they feel a little hard by the end of the day you can soften them up byputtingthem in the microwave for 10 to 15 seconds and they will still be very delicious.

Lussekatter (makes 10 buns)


100 grams butter (3.5 oz.)

0.75 gram saffron

50 grams fresh yeast or 4 1/2 teaspoons dry active yeast

200 milliliter milk (6.7 oz.)

50 milliliter heavy whipping cream (1.6 oz.)

100 milliliter sugar (3.4 oz.)

1/2 teaspoon salt

1 egg

1/2 kilogram all-purpose flour (17.6 oz.)

1 egg, for egg wash

raisins (20 large)


Line two baking sheets with parchment paper and set aside.

Melt butter and set aside.

Place saffron strands ina small dish and add a very small amount of the sugar. With the back of a spoon smash the saffron and sugar to break the saffron strands into smaller pieces. Set aside.

Heat the milk and cream to 110 degrees F (do not exceed 110 degrees). Add the dry yeast and saffron to the warm milk, stir to combine and let sit for 10 minutes.

In the bowl of your mixer fitted with the dough hook, add milk mixture, butter, sugar, salt and egg, start the mixer. Add flour in small increment, continue to mix until dough comes together. Do not over-mix. Transfer dough to a clean bowl, cover with a clean, dry tea-towel and let rise for 45 minutes.

Divide dough into 10 equal portions. I used my scale for this, making sure eachdough ball weighed between 80-100 grams. Roll each dough ball into a long rope measuring 9 inches. Fold each rope into a tight backwards S figure and place on baking sheet. Press a large raisin into the middle of theswirl in each end of the dough.Cover dough with a clean, dry tea-towel and allow to rise for another 15 minutes. Preheat oven to 390 degrees F (200 degrees C).

Beat 1 egg to make an egg-wash. Press each raisin down half-way into the dough to ensure they dont get pushed up and out during baking. Brush each bun with the egg wash. Bake for 8-10 minutes. Do not over-bake. Enjoy Lussekatter warm.

Source: adapted from Annes Food

This recipe will be submitted to YeastSpotting, a great site filled with Wild Yeast recipes.

Lucia Buns - Lussekatter - Anne's Food Lucia Buns Makes 20 large ones 100 g fresh yeast 400 ml milk, full-fat ... Recipe in Swedish: Lussekatter. posted by Anne at 10:12. 15 Comments: hennhouse said ... Lucia and Swedish Saffron Buns Lussekatter - Honest Cooking Ewa Sack tells the story of Lucia, and shares her recipe for the classic Swedish lucia bread Lussekatter. By Ewa Sack. December 13th is St Lucia in Sweden and ... Saint Lucia buns - Lussekatter - Saffron buns A Swedish Tradition On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. NAMI-NAMI: a food blog: Swedish Saffron Buns (Lussekatter) Saffron buns like this are eaten all over Sweden on St Lucia's day on December 13th. Lucia's buns are rather decadent buns, with lots of sugar, butter and ... Swedish Lussekatter (St. Lucia Buns) Recipes: 20 Online Resources ... "Lussekatter" (also called "Saffron Buns" or "Santa Lucia Buns") is a food traditionally served on the Swedish holiday of St. Lucia Day. Here are twenty online ... St. Lucia Buns (Lussekatter) - Guide to Scandinavian Food St. Lucia buns may be made ahead of time, frozen, and quickly reheated in the microwave before serving. Lussekatter Swedish Sweet Saffron Buns) Recipe - - 410990 Lussekatter (Swedish Sweet Saffron Buns) By swissms. Select One. Contact This Chef; Chef's Page; ... Saint Lucia buns - Lussekatter - Saffron buns. By Margareta. Call me cupcake!: Lussekatter or Swedish "Lucia cats" "Lussekatter" or Swedish Lucia buns Makes 30 50 grams fresh yeast 200 grams butter 1 gram saffron 3 dl milk 2 dl heavy cream 2 dl sugar 1/2 tsp salt 1 large egg Bread Recipes -Lussekatter (Swedish St. Lucy Buns) Lussekatter (St. Lucia Buns) St. Lucy's day marks the opening of the Christmas season in Sweden. Lussekatter are their delicious saffron buns made in ... Saffron bun - Wikipedia, the free encyclopedia The buns are baked into many ...;;

Monday, December 3, 2012

Brunkager A Modern Version, Ginger Cookies



This year I decided to try out a new recipe for Brunkager. I view this recipe as a more modern Brunkage in that, the finished product is a small rectangular cookie instead of the traditional round shape and it has pistachios in addition to almonds. The cookies are very flavorful and delicious and the only problem I had was with the aesthetic outcome. I was not able to find any whole almonds and pistachios, all I could get was almond slivers and unsalted pistachio halves and pieces. Of course now that its all said and done I finally found the right kind of nutsbummer oh well. As far as the almonds, use what you have, but whole would be perfect. But for the pistachios, I would recommend that if you cannot get whole then dont bother with it because it really wont give you the beautiful green wow effect that whole pistachios would provided.

This recipe also uses Potaske which is a leavening agent commonly used in some Danish baked products. Potaske can be substituted with Baking Soda which is what I used in my previous Brunkager recipe. If you use Baking Soda you can omit the 1 tablespoon cold water. Simply just mix the Baking Soda in with the dry ingredients.

I hope you enjoy these cookies, they are a wonderful addition to any Christmas repertoire.

Brunkager II

Brunkager (makes approx. 110 cookies)


250 gram butter (8.8 oz.)

125 gram dark syrup (4.4 oz.)

250 gram dark brown sugar (8.8 oz.)

2 teaspoon potaske

1 tablespoon cold water

3 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoon ground ginger

1 teaspoon ground allspice

500 gram all-purpose flour (17.6 oz.)

30 gram whole unsalted pistachios (1 oz.)

120 gram whole blanched almonds (4 oz.)


Using a 20 x 20 centimeter (8 x 8 inch) container, cut 2 pieces of parchment paper to fit inside the dish without it crimping up in the corners. Place parchment paper in a cross fashion with paper extending over the edges. Set aside.

Place butter, syrup and brown sugar in a sauce pan and melt over medium-high heat. Once ingredients are melting, whisk vigorously until it comes together. Remove from heat.

Combine potaske and water, set aside. Combine flour, cinnamon, cloves, ginger and allspice in the bowl of a stand-mixer fitted with the hook attachment. Add potaske/water mixture to the warm butter/syrup mixture. Pour the warm butter/syrup mixture into the flour mixture and mix until a homogeneous mass. Add pistachios and almonds and continue mixing until combined.

While batter is still warm, pour into dish lined with parchment paper and press the mixture into corners and flatten. Cut another piece of parchment paper to fit and place on top of dough. Fold overhanging edges of paper in over batter and allow to cool at room temperature until the following day. Next day, remove dough from dish and cut into 4 logs. If you plan on baking the cookies at this point, cut logs into thin slices and place on baking sheet lined with parchment paper, leaving a 1 inch space between cookies. Bake in a 180 degree C (350 degrees F) preheated oven for 9 12 minutes. Allow cookies to cool completely before placing in a cookie tin with a tight fitting lid.

If you plan on baking cookies on a later date, wrap each log tightly in plastic wrap, place in a zip-loc bag and store them in refrigerator for 1-2 weeks. Flavors will continue to develop as dough sits. Once ready to bake, allow dough to come to room temperature before slicing and baking. Merry Christmas and Gldelig Jul.

Brunkager ready for baking

Brunkager ready for baking

Source: adapted from Det Sde Liv

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Monday, November 26, 2012

Sukkerkringler Sugar Pretzels


In Denmark, the word Kringle refers to the knotted pretzel shape and Danes use this shape for many different baked goods like pastries, breads and cookies. The Kringle symbol has a long history in Denmark and its the guild sign for the Danish Baker. Even today, it is often displayed as a golden kringle outside the modern Danish Bakery Shop.

Form into ball the size of a walnut, roll to 6 inches long, shape as a pretzel and dip in sugar.

The Sukkerkringle is a Christmas cookie made in the traditional kringle shape. The dough is very quick and easy to make but the shaping of the cookies does require a little bit of patience (this would be a great activity for the teenager in your house :) ) The cookie is soft and delicate and dipped in pearl sugar. The pearl sugar is a bigger sugar crystal which I have found online, however, if you dont have it in your house you can use crushed sugar cubes and if you dont have sugar cubes then just use a light coating of regular sugaryou get the idea.

Pearl sugar



3 cups all-purpose flour

1 cup butter

1 teaspoon baking powder

1 egg

1/2 cup heavy whipping cream

Pearl sugar for decoration


Line two large baking sheets with parchment paper and set aside.

Place flour, butter, baking powder, egg and whipping cream in a food processor or a large bowl. Mix until combined and a ball of dough is formed, careful not to over-mix. Wrap dough in plastic wrap and place in refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place a small amount of pearl sugar onto a small plate and set aside.

Remove cooled dough from refrigerator and divide into pieces the size of a small walnuts, roll into balls. Sprinkle a very small amount of flour onto your work surface if needed and roll each ball into a 6 inch long rope. Take each end of the dough and curl them up onto the middle of the dough, forming a pretzel shape, gently press a finger into the seam to seal the edges. Lift up the pretzel and place upside down into the pearl sugar, press down gently to make the sugar stick. Place sugar side up onto baking sheet, reshape a little if needed. Bake in the middle of oven for 10-12 minutes. Allow to cool completely before storing cookies in a cookie tin. Enjoy!

Source: The Great Scandinavian Baking Book

Kringle - Wikipedia, the free encyclopedia ... sprinkled with coarse sugar, nut flakes or iced. There are small salty ... Sukkerkringler are similar, sweet pretzels, sprinkled with sugar instead of caraway. Danish Kringle (recipe) In Scandinavia kringle denotes the pretzel-like knotted shape rather than the pastry type. ... Sukkerkringler are similar, but sprinkled with sugar instead of caraway. Authentic Danish Kringle Recipe - Home Cooking - Chowhound 2 cups sifted flour 1 1/2 Tbl. sugar 1or 2 tsp. cardamom 1/2 tsp ... In Scandinavia kringle denotes the pretzel-like knotted shape rather ... Sukkerkringler are ... Ganda's Kitchen: The day Lukas came by ... Sukkerkringler and the ... 2 dl sugar, prefereble ... then devide the dough into a lot of pieces and roll each and form into a pretzel form and press them ...

Monday, November 19, 2012

Brunede Kartofler Caramelized Potatoes

Brunede Kartofler Caramelized Potatoes

BrunedeKartofleris a classic Danish side dish which was always served withChristmas dinner when I was a child. Of course it was also served occasionallyat other times but I think probably most Danes associate the dish with Christmas in particular.The sweetness of the caramelizedpotatoes is wonderful with the other classic side dish Rdkl (sweet and sour red cabbage) which is slightly tangy and the two dishes are often found on the same table.

When making BrunedeKartoflermake sure to watch the sugar so it doesnt burn and when you add the butter it will bubble up briefly, so please be very careful.

Caramelized Potatoes

Brunede Kartofler


potatoes (approx 20 small white)

1 cup sugar

5 tablespoon butter


Boil potatoes in salted water until fork tender.Drain potatoes and place in refrigerator to cool. Once potatoes are cold,remove peel. In a pan over medium-low heat melt sugar.Watch sugar carefully so it does not burn.When sugar has melted add butter,please note thatit will bubble up, stir to combine. Add potatoes and cook low and slow, gently stirring occasionally until potatoes arewarmed through. Enjoy!

Source: My mother seFrandsen

Kartofler Danish-Style Potatoes) Recipe - - 136227 Sukkerbrunede Kartofler (Swedish Caramelized Potatoes)... By Nif. Brunede Kartofler ... Nutritional Facts for Kartofler (Danish-Style Potatoes) Serving Size: 1 (209 g) Danish cuisine - Wikipedia, the free encyclopedia Brunede kartofler, caramelized potatoes made with sugar and butter. Served for Christmas. llebrd (beer bread), a pudding made of rye bread, sugar and beer; - food,recipes and cuisine from the ... Brunede kartofler recipe, caramelized sugar fried potatoes from Denmark. Serves four: 750 grams (1.6 pounds) small Potatoes 25 grams (0.05 pounds) Sugar One Perfect Bite: Caramelized Potatoes - Brunede Kartofler This is an unusual recipe. Potatoes are a staple of the Scandinavian diet and this caramelized version of new potatoes accompanies roast goose on the ... Danish Sugar-Browned Potatoes (Brunede Kartofler) - Recipe 20078 ... Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, ... Brunede Kartofler, Glaserte Poteter, Glassrod Potatis. Chow Times Danish Sugar-browned Potatoes (Brunede Kartofler) Danish Sugar-browned Potatoes (Brunede Kartofler) ... the caramelized butter should have reduced and thickened to just enough to coat the potatoes. Danish Sugar Browned Potatoes Brunede Kartofler Recipe - ... Brunede Kartofler, Glaserte Poteter, Glassrod Potatis. ... Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, ... Brunede Kartofler (Caramelized/Browned Potatoes) Ingredients. 12-15 small new potatoes; 1/4 cup sugar; 1/4 cup butter; 2 Tbsp. water; Instructions. Boil potatoes until fork-tender (about 20 min). Drain and allow to ... Brunede Kartofler, Danish Sugar-Browned Potatoes - A Danish Recipe ... Serve Brunede Kartofler, ... shaking pan to coat them evenly with caramelized butter. Allow potatoes to brown briefly, 5 to 10 minutes. Yield: 5-6 servings. Easily Good Eats: Brunede Kartofler (Danish Caramelized Potatoes ... Brunede Kartofler (aka Danish caramel potatoes, Danish caramelized potatoes) has an important place as a side dish on the Danish Christmas table.

Thursday, November 15, 2012

Rdkl Sweet and Sour Red Cabbage

Red Cabbage

With the holidays quickly approaching its time to revisit some classic Danish dishes. Rdklis a side dish that is always on the table for Christmas dinners and luncheons but of course it is also served at other times. For me though, the sweet and sour aroma with a hint of cloves in the backgroundreminds me of Christmas and it will perfume your house in the most warm and pleasant of ways. The dish itself is very quick and easy to assemble and the remainder of the time is spent simmeringaway on the stove.

Sliced red cabbage ready for cooking

I have been experimenting with this recipe for some time now and I finally got it right (thats according to my tastebuds of course :) ). The traditional way to make Rdklis to use Ribssaft (Red Currant juice) but its impossible to find it in any of the stores around here, so I am substituting it with 100% Pomegranate juice.

The first time I made Rdkl the ratio of vinegar to pomegranate juice was off with too much vinegar. The second time I could not find any pomegranate juice so I used cranberry juice insteadbad idea. It left a really dry taste in my mouth. In the meantime, my parents came to visit and they brought real Ribssaft with them but it was confiscated going through customs. (Still unclear as to why they couldnt bring it in, maybe the size of the bottle?) Anyway, two cabbage heads later and with real pomegranate juice and less vinegar, we finally have a winner!



1 head red cabbage

1 deciliter apple cider vinegar (3.4 oz.)

2 deciliter pomegranate juice (or currant juice = ribssaft) (6.8 oz.)

3 4 tablespoons sugar

1/2 tablespoon salt

1 1/2 teaspoons ground cloves

1 tablespoon butter

Atamon for rinsing glasses


Remove outer leaves of cabbage, cut into quarters, removethe tough white core and discard. Slice cabbage into desired thickness. Place cabbage into cooking pot and add vinegar, juice, sugar, salt and ground cloves. Let it simmer covered for 3 hours, stirring occasionally. At the end of cooking time add the butter and gently stir until melted. If cabbage is to be used fairly quickly, simply just sterilize jars and lids with boiling water. If cabbage is intended for storing away, rinse jars and lids with Atamon. Store in cool, dark place. Enjoy!

Source: My Danish Kitchen

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Monday, November 5, 2012

Mandelmusslor A Swedish Dessert


Mandelmusslor is a Swedish dessert which is a delicate little morsel but big enough to satisfy your sweet craving. The shell is crisp and has a wonderful sweet almond flavor which is nicely contrasted with the soft and cool whipped cream and strawberry preserve. I choose to use a strawberry preserve here but you can certainly use any flavor you like.

Pressing dough into shells

This is not exactly a quick and easy dessert to make. It is a bit tedious pressing the dough into the tins, however, the Mandelmusslor can be made ahead of time and stored in a cookie tin so when you are ready to serve them, its very quick to whip up the cream and top with a teaspoon of jam. Viola, dessert anyone?

Let Mandelmusslor cool upside down

Word of advise, make sure tins are greased very well and when you go to remove them from the tins try to bang them straight down onto the baking sheet to release them. It may take just a couple of tries.

Mandelmusslor (makes 18)


100 g margarine (3.5 oz.), at room temperature

150 g unsalted butter (5.3 oz.), at room temperature

150 g sugar (5.3 oz.)

1 teaspoon almond extract

30 g ground almond meal (1 oz.)

360 g all-purpose flour (12.7 oz.)


1 pint (16 oz.) heavy whipping cream

Strawberry preserves (or use whichever is your favorite flavor)


Beat margarine, butter and sugar until soft and smooth. Add the almond extract and the almond meal. While continuing to beat the mixture, add the flour in small increments until the dough comes together.

Preheat oven to 390 degrees F (200 degrees C)

Prepare tins by generously spraying them with baking spray. Pinching off a ball of dough the size of a small golf ball and press the dough into greased tin. You want the dough to be a pretty thin layer. Place tins on a baking sheet and bake for 8-10 minutes or until golden.

After tins are pulled out of the oven, using your oven mitts or a tea towel, turn the tins upside down on the baking sheet and let sit for a couple of minutes. Then lift tins up (careful tins will still be hot) and drop them firmly down onto the baking sheet to release the Mandelmusslor from the tins. Let the pastries cool upside down to maintain their shape.

For the filling: beat the whipping cream just until the cream starts to thicken. Serve Mandelmusslor with whipped cream and a teaspoon of preserve. Enjoy!

Source: adapted from Annes Food

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Monday, October 29, 2012

Kringle Denmarks Best Kringle


What is a Kringle? It is a Danish yeast cake which is traditionally baked in a pretzel shape. I guess that is why the portions of Kringle dough is so large because you would need a good amount to make it into the classic pretzel shape. However, its quite common for most people to shape them into a rectangle instead. The original recipe would have made 4 cakes which is too much for us here at home, although I could easily have followed that recipe and frozen the remainder downthey freeze well :) But I decided to cut the recipe in half. It worked out very well and the only little hick-up I encountered was that instead of having an odd measurement of 1 1/2 large eggs ?? in the recipe, I went with an even 2 large eggs instead. The result was that I had to add a wee-bit more flour and the outcome was a very soft and pliable dough and an amazing crumb in the final cake. As with any yeast cake it is always best served same day it is baked.

The folding process for making Kringle

Just wanted to share with you that this particular recipe comes from a lady named Anne Margrethe who lives in Hirtshals, Denmark. Her Kringle recipe was featured on a Danish television show hosted by Sren Ryge and he declared it Denmarks best Kringle. I must say that it is super delicious!

Starting top left picture: Cubed butter in liquid, Remonce, Filling on dough, Finished Kringler

Kringle (makes 2 Kringler)


For the dough:

1 deciliter water

2 1/4 teaspoons active dry yeast

1 1/2 tablespoons sugar

2 large eggs, room temperature

150 grams butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce:

115 grams butter, room temperature

115 grams sugar

2 teaspoons cinnamon


50 grams raisins

25 grams blanched almonds, chopped

Pearl sugar

1 egg, for egg wash


In a small saucepan heat water to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, sprinkle yeast over water and let sit for 10 minutes. Add sugar, eggs and butter to bowl and give a quick stir, let sit for another 10 minutes. Add all flour to bowl and using your hands, mix all ingredients until homogeneous. Transfer dough to a clean bowl, cover with a clean and dry tea-towel and let rise for 30 minutes.

To make Remonce filling mix together butter, sugar and cinnamon in a small bowl, set aside.

Sprinkle work surface lightly with flour and give the dough a quick soft kneading. Dough should be soft and pliable. Divide dough into two portions and form each piece of dough into a log. Working with one log at the time, place a piece of parchment paper onto your work surface and, on the parchment paper, roll out the log to approximately 30 x 16 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds. Fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Fold the ends closed. Holding onto the parchment paper, roll dough rectangle over so its now placed upside-down. Place parchment paper with dough rectangle onto baking sheet. Repeat process with second piece of dough. Allow both dough rectangles to rise for another 15 minutes on the baking sheet.

Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals via Sren Ryge

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Wednesday, October 24, 2012



Ok, so it all started when I made the Double Chocolate Zucchini Bread and discovered that zucchini can be an exciting vegetable. Who knew! I always thought they were dull and not worthy of my attention :) Now I understand why people get so excited when they tell me that they planted zucchini in their garden or that they found the most gorgeous zucchini at the grocery store. It turns out that zucchini is quite the vegetable!


So now that I am on this zucchini kick here is a wonderful little recipe for some Zucchinideller. I should probably explain the word Zucchinideller. They are like the Danish meat patties called Frikadeller except there is no meat involved here, only delicious zucchini.

Zucchinideller (makes 6 patties)


1 large zucchini, grated and drained

1 small garlic clove, minced

1 small bundle chives, chopped

4 tablespoons old-fashioned oats

4 tablespoons all-purpose flour

1/4 teaspoon salt

6 medium fresh basil leaves, chopped

1/2 egg, lightly beaten


Rinse and dry zucchini. Leaving the peel on, grate the zucchini and squeeze out excess liquid. Place zucchini in a bowl, add remaining ingredients and stir to combine. Spray pan with cooking spray and bring to medium-high heat. Drop tablespoons of zucchini onto hot pan and brown both sides of patties. Serve warm and enjoy!

Source: adapted from Dalsgaard i Skivholme

Sid's Sea Palm Cooking: Senior's Lunch 3/8/12 and Sausage and ... A collection of recipes, some mine and some from my friends, how-to's ... Zucchinideller My Danish Kitchen So now that I am on this zucchini kick here is a wonderful little recipe for some Zucchinideller. I should probably explain the word Zucchinideller. Zucchinideller My Danish Kitchen Ok, so it all started when I made the Double Chocolate Zucchini Bread and discovered that zucchini can be an exciting vegetable. Who knew! I always thought they were ... Eating in Denmark: Banoffee Pie dictators. What sucks in my own tiny corner of the universe are recipes ... Zucchinideller Sid's Sea Palm Cooking A collection of recipes, some mine and some from my friends, how-to's, hints ... Zucchinideller its the beginning of a great adventure: Kruder & Dorfmeister ... Goodbye Gregory and thanks for all the love. ... Zucchinideller kaydensgracedesigns A lil' look into the life of your favorite *wink*wink* nerdy bow Momma! ... Zucchinideller If Music be the Food of Love, Play On: Odile is Habit Forming Odile is habit forming. Day 4 of Odile's opening week and I returned for ... Zucchinideller If Music be the Food of Love, Play On: The Urban Pear Food & Wine ... The mister invited another couple to join us for Sunday brunch this weekend and yesterday I was tasked with finding a destination. The Sunday brunch at the ... Sea Palm Treasures Zucchinideller Ok, so it all started when I made the Double Chocolate Zucchini Bread and discovered that zucchini can be an exciting vegetable.

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Fall is one of my favorite seasons of the year and this past week Fall has finally arrived in Virginia. We dont get much Fall color here when compared to the more northern states but some of the trees are the most beautiful shades of red, orange and yellows. There are a lot of perfect days this time of year, and to me, perfect means the crisp, cool air with the still warm sun and the most amazing deep blue sky. There are Fall festivals on the weekends with pumpkins, music, hayrides, arts and crafts and more pumpkins. Which brings me to my subject for this recipe.pumpkin :D

Making Pumpkin Spice Pancake Batter

If you follow my blog, youll know that I absolutely adore pumpkin. I have on occasion tried pumpkin pancakes in restaurants but it has always been a bit disappointing, too much ginger, not enough cinnamon, too greasyyou get the picture. So I decided to try my hand at making home-made pumpkin pancakes and this version did not disappoint. In my opinion, there is just the right combination of spices and when served with warm Maple syrup, they are to die for. These Pumpkin Spice Pancakes are already on my Top 5 favorite pumpkin recipes list.

Pumpkin Spice Pancakes (makes 7 pancakes)


1 1/4 cup all-purpose flour (5 1/2 oz. or 155 grams)

2 tablespoons dark brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice

2 dashes of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil


In a medium bowl mix all dry ingredients together using a fork to ensure there are no clumps of brown sugar. In a separate bowl mix together milk, pumpkin puree, egg and vegetable oil. Using a whisk combine wet ingredients with dry ingredients and whisk only until combined.

Heat a small greased pan to medium heat. Pour 1/3 cup batter onto hot pan and fry until air bubble form on top surface. Flip pancake and cook the second side until golden brown. If desired, keep pancakes warm in oven (200 degrees F) until ready to serve. Enjoy with warm Maple syrup.

Source: adapted from Annies Eats


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