Smrrebrd med Sild (with Marinated Herring)

Smrrebrd med Sild

Its been a while since Ive made a piece of traditional Danish Smrrebrd. This is marinated Herring which is not only super delicious but also high in Omega-3 fatty acids and therefor good for you. Herring is immensely popular in Scandinavia and it can always be found on a festive luncheon menu. You can buy Herring in different marinates such as mustard, cream, curry, wine or spiced sauces. For this particular Smrrebrd I used Herring in a wine sauce, which I adore, and I paired it with onions, capers and some wonderful fresh dill.

Smrrebrd med Sild

Ingredients:

1 slice Rugbrd (dark Rye bread)

butter for bread, optional

Boston lettuce

marinated herring in wine sauce

red onion, diced

dill

capers

Directions:

Finely dice red onion, set aside. Butter bread if desired. Place lettuce on bread and top with marinated herring. Arrange red onions, dill and capers in a decorative fashion. Smrrebrd is enjoyed with a cold beer and Akvavit snaps. Enjoy!

Source: My Danish Kitchen

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Icelandic Fish and Seafood 2 med. Tomatoes cucumber 1 tblsp. Mayonnaise. Cut tomatoes and ... Sld kryddlegi - Marinated herring This marinated herring is a family favourite, although I must ... LUNCH 11 am till 17 pm DAG kl. 11.00 til 17 Marinated herring, smoked salmon with horse radish pure, fried fish, roast beef ... Nyhavns fiske symfoni, serveres med rugbrd Marineret sild, matjes filet med g og dild ... Fisk og Sild / Fish and Herring - Forside Marineret sild med lg, kapers og frisk dild Marinated fillet of herring served with onions, capers and dill. Kryddersild hel sildefilet marineret i portvin Frokost - Restaurant Havblik Marinerede sild m/karrysalat, lakserget sild m ... Franskbrd med ost: kr. 30,00. Ta selv is: kr. 35,00 ... Marinated herring served with a Currycream, and smoked herring ... Herring Recipes - Just Fish/Seafood Recipes Each herring recipe has an ingredient listing ... Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce) ... Marinated Herring Salad; Pickled Herring; Pickled Herring Table of Contents - Danish Lutheran Church of Vancouver, B.C. Marinated herring: Stegte sild i lage: Fried pickled herring: Glarmestersild: Herring in a jar ... Stegt sild med lg sovs: Fried herrings with onion sauce: Stegt sild: Fried ... Krgers Familiehave ApS - Smrrebrd og selskaber p Frederiksberg Smrrebrd serveres fra kl.11.30 - 17.00 Marinerede sild med karrysalat og 1 g Marinated herring served with homemade curry-dressing and one egg Restaurant Skagen - Nyhavn - FROKOST P SKAGEN Karry sild, marineret sild med ble, kryddersild med krydderurter. Hertil hrdkogt g, rdlg og kapers Curried herring / marinated herring with apple & pickled ... Danish Recipes: Smrrebrd - Open-Faced Sandwiches Smoked Herring with Egg - Rget sild med g ... Split each herring and place on buttered bread. Lay an onion rind on this and place ... Danish Open Sandwiches (Smrrebrd): Smrrebrd Recipe List Pork Sausage with Cucumber Salad (Medisterplse med Agurkersalat) Dyrlgens ... refers to a magical place in Denmark (read more about it here), and Sild means herring.

Krleksmums aka Love Yummies A Swedish Cake

Karleksmum aka Love Yummie

This is a Swedish cake called Krleksmums aka Love Yummies and I can totally see why it got the cute name. Its also sometimes referred to as Snoddas or Mocha Squaresdear child has many names. This wonderful cake is light and fluffy with a mild, sweet cocoa flavor which goes perfectly with the coconut topping. When I first made Krleksmums I had some doubt about the frosting. It appeared very grainy when I mixed it together but when I applied it to the warm cake it got completely smooth. The coconut I used is an unsweetened finely shredded coconut which I found in my local grocery stores Organic section. It is similar to what they always use in Europe so you can imagine my excitement when I stumbled onto it. If you decide to make this cake I know that youll love these little yummie pieces of cake.

Krleksmums (15-18 servings)

Ingredients:

150 grams butter (5.3 oz. or 10 tablespoons)

2 eggs

300 ml sugar (10 ounces)

2 teaspoon vanilla sugar

1 tablespoon unsweetened cocoa, sifted

450 ml flour (15 oz.)

2 teaspoon baking soda

150 ml milk (5 oz.)

Frosting:

75 grams butter (2.5 oz. or 5 tablespoons)

2 teaspoon cold coffee

1 tablespoon unsweetened cocoa, sifted

2 teaspoon vanilla sugar

350 ml confectioners sugar (11.8 oz.)

Topping:

unsweetened shredded coconut

Directions:

Preheat oven to 175 degrees C (340 degrees F). Spray a 9 x 13 inch baking pan with baking spray and set aside.

Melt butter and set aside to cool. Beat eggs and sugar until pale yellow and thick. Add dry ingredients alternating with the milk and butter. Pour batter into baking pan and bake in the middle of oven for 20-25 minutes or until a toothpick comes out clean.

To make topping: Melt butter. Add coffee, cocoa, vanilla sugar and confectioners sugar and stir together. (Mixture may appear grainy at this point but it will smooth out once applied to cake). After the cake has cooled for 5 minutes, spread to topping out over the cake and sprinkle with a generous amount of coconut. Enjoy!

Karleksmums

Source: adapted from A Cat In The Kitchen

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Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes dear child has many names

Danish Birkes

Up until the time I decided to make Birkes, I thought there was just one type of Birkes. But that is not the case at all. When I started researching recipes I discovered three different kinds of this super delicious Danish pastry.

I was born and raised in a part of Denmark called Jylland where the pastry is referred to as Birkes or Thebirkes. This Birkes does not have a Remonce filling and the pasty at our house was always sliced in half and topped with jam or cheesesuper delicious! My search lead me further east to Sjlland which is the island where Copenhagen (Kbenhavn) is located. Here the pastry is called Kbenhavnerbirkes or Thebirkes and the wonderful people in the Copenhagen area makes the pastry with a Remonce fillingequally wonderful in its own way. Grovbirkes, as far as I can tell, can be found throughout Denmark and it is made with a healthy portion of flaxseed, sesame seeds and/or sunflower seedsthis one I have never tasted.

My favorite is the Birkes without Remonce, I guess because its the one I grew up with. The Birkes is flaky and buttery in the best true Danish style. The Kbenhavnerbirkes is sweeter in taste, and as far as I can tell, the pastry is eaten as-is. There is a lot of conversation going on out there in Cyber-land about Birkes vs Kbenhavnerbirkes and I was surprised to find out that people from one end of the country to the other, is not really aware of the other kind of Birkes. When I called my parents to ask them about Birkes with a Remonce filling my mother said that she had never heard of such a thing, so apparently I am not the only one

Notice the clumps of butter in the two pictures on the right. The butter should be the size of kidney beans.

Rolling and folding process.

The dough is rolled out, then folded into thirds and folded into thirds again.
This process in repeated three times. Notice how you still see the butter in the dough.

Puff pastry (Butterdej) with all its wonderful layers!

If making Birkes with Remonce, spread remonce over 2/3 of dough, fold into thirds and cut into 2 inch rectangles.

Note: after I filled with Remonce, I placed the dough on the baking sheet upside down so the filling was towards the top. I think this may have resulted in the Birkes that had the filling in them, turned out like The Leaning Tower of Pisa. So try to place them on the baking sheet with the filling towards the bottom.

Makes 2 portions of Puff Pastry dough (Butterdej).

Ingredients:

For the dough:

3 1/2 cups flour

1 1/2 cups cold unsalted butter

2 packages active dry yeast (4 1/2 teaspoons)

1/2 cup warm water (105 115 degrees Fahrenheit)

1/2 cup heavy cream

1/2 teaspoon cardamom

1/2 teaspoon salt

2 eggs, room temperature

1/4 cup sugar

For Remonce filling: optional

80 grams butter (2.8 oz), at room temperature

80 grams sugar (2.8 oz)

80 grams marzipan (2.8 oz), at room temperature

For final assembly:

1 egg, slightly beaten for brushing

Poppy Seeds for sprinkling

Directions:

Place flour into bowl of food processor with steel blade. Cut cold butter into 1/4 inch slices and add to flour. Pulse flour and butter until the butter is the size of kidney beans.

In a large bowl, dissolve the yeast in the warm water. Let stand for 5-10 minutes. Stir in the cream, cardamom, salt, eggs and sugar and mix until combined using a fork. Using a rubber spatula, turn the flour/butter mixture into the liquid and carefully mix just until the dry ingredients are moistened. Cover and refrigerate for 4 hours, overnight or up to 4 days.

Turn the dough out onto a lightly floured surface,dust top of dough with flour. Roll out dough to make a 16 to 20 inch rectangle. Fold dough into thirds, rotate dough a quarter of turn and fold into thirds again, making a small square. Turn over dough. Repeat rolling and folding another two times (making it a total 3 times of rolling and folding), ending with a small square. Using a sharp knife cut dough into two halves. Wrap each 1/2 portion of dough in plastic wrap, place both dough portions in a plastic bag and chill for at least 30 minutes.

Refrigerated dough is now divided into 2 halves. Each half of dough will make 10 birkes rolls. If you are not using the second half of dough, it can be frozen for later use. Defrost in refrigerator for 24 plus hours before using.

If using the Remonce filling, make it at this time. Use a hand-held mixer, beat the butter, sugar and marzipan to a smooth soft spreadable cream. Set aside.

Remove first half of dough from refrigerator and place on a lightly floured surface, dust top of dough with flour. Roll dough out to a 12 x 18 inch rectangle. If using Remonce filling, spread a thin layer of the filling over 2/3 of the long edge of dough. Starting with the long edge that has the filling, fold 1/3 of dough over the middle. Then fold the remaining 1/3 of dough without filling over the middle, the dough is now folded into 3 layers. Using a sharp knife, cut dough into approximately 2 inch rectangular pieces. Place pieces of dough onto a baking sheet lined with parchment paper. Allow to rise for 20-30 minutes.

Preheat oven to 350 degrees F (180 degrees C). Lightly beat egg and brush onto top of dough. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Allow Birkes to cool on baking sheet. Birkes with Remonce filling is eaten as is. Birkes without filling is sliced in half and topped with jam or cheese. Enjoy

Source: My Danish Kitchen

This recipe will be submitted to YeastSpotting.

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IMG_0183ew My Danish Kitchen Kammerjunker Twice-baked Biscuits; Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes dear child has many names; Bruschetta a la Primo; Search My Danish Kitchen Dansk Blogs, Pictures, and more on WordPress Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes - dear child has many names 9 comments. mydanishkitchen wrote 2 months ago: Danish Birkes Up until the time I decided to ... Mat p Bordet: Det er agurktider Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes dear child has many names - Up until the time I decided to make Birkes, I thought there was just ... Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes dear child ... Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes dear child has many names. May 21, 2012 by mydanishkitchen Lautasellesi - Sinu taldrikule: Pasta-kinkkusalaatti : 2 x pastaa ... 3-4 annosta Valmistusaika n. 20 min. n.100 g Saarenmaan pizzakatetta (kinkkukuutioita), voi olla muita valmis kinkkusuikaleita / savukinkkusuikaleita

Kammerjunker Twice-baked Biscuits

Kammerjunker Twice Baked Biscuits

Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskl. I have been promising to write a post about Kammerjunker for quite some time now and with summer right around the corner I find myself day-dreaming about cold, sweet and tart delicious Koldskl with some crunchy homemade Kammerjunker. And so here they are!

Kammerjunker Twice baked biscuits

I have to say that the home-made Kammerjunker completely beats the store-bought kind. These turned out crunchy and so tasty that I had to fight off my husband for them. Btw he told me to tell you that they are also great with a little jam and Nutella on them (shaking her head in disbelief). They are not overly sweet like the ones from the store, which I really like, besides I find the store-bought kind more like a cookie anyway. I hope you enjoy these as much as we have.

Kammerjunker makes 48 whole or 96 half sliced biscuits

Ingredients:

250 grams all-purpose flour (8.8 oz.)

2 teaspoons baking powder

100 grams sugar (3.5 oz.)

1/2 vanilla bean

1/2 teaspoon cardamom

100 grams butter, room temperature (3.5 oz.)

1 egg

1/2 deciliter milk (1.7 oz.)

Directions:

Scrape the seeds from the vanilla bean and mix with a small amount of the sugar to separate the seeds. In a large bowl add flour, baking powder, sugar, seeds from vanilla bean and cardamom, stir to combine. Cut butter into pieces, add to flour mixture and using your clean hands work butter and flour together until crumbly. Add egg, mix only until incorporated. Add milk and mix only until dough comes together. Wrap dough in plastic wrap and place in refrigerator for 1 hour.

Preheat oven to 345 degrees F (175 degrees C). Line two large baking sheets with parchment paper and set aside.

Roll small pieces of dough into approx. 2 centimeter (0.8 inch) balls and place on baking sheet 2 centimeter apart. Bake for max 10 minutes. Remove from oven and while biscuits are still warm slice into halves using a serrated knife. Place back onto baking sheet with cut-side down.

Lower heat in oven to 200 degrees F (100 degrees C) and continue to bake for another 45 minutes to dry biscuits out. Allow to cool completely before storing Kammerjunker in a cookie tin. Enjoy!

Source: adapted from Det Sde Liv

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Hyldeblomst Saft Elderflower Drink

Hyldeblomst Saft

Hyldeblomster (Elderflowers) has played a big role in Nordic mythology. It was believed that the goddess Freja lived by the Elderflowers and that the bushes provided protection from evil. The flowers were also thought to give relief from ailments such as toothaches, fevers, depression and insomnia. In todays modern Denmark Elderflowers are still very popular but for different reasons. Today the mature flowers are used to make a wonderful tasty juice concentrate. The Elderflower bushes can be found growing wild in the woods, fields or parks and the time to harvest the fragrant flowers is in early June. I have never come across Elderflowers here where we live, then again, I havent really gone scavenger hunting for them either. In any case, I did come across some delicious Elderflower concentrate at my all-time favorite store IKEA and wanted to share with you this refreshing drink which is perfect for the hot summer days here in Virginia.

Hyldeblomst Saft Elderflower Concentrate

Ingredients:

Makes 1 glass

Hyldeblomst (Elderflower) with Water

1/4 cup Elderflower concentrate

3/4 cup ice-cold water

ice cubes

lemon slice

Hyldeblomst (Elderflower) with Carbonated Water (and Rum)

1/4 cup Elderflower concentrate

3/4 cup carbonated water (such as Perrier)

ice cubes

1 shot Captain Morgans Spiced Rum (optional)

Directions:

Making sure the water or carbonated water is ice-cold, mix with concentrate. Add ice cubes and remaining ingredients such as lemon slice and rum if desired. Enjoy!

Hyldeblomst Saft mixed in blender with ice.

Source: My Danish Kitchen

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Brunsviger

Brunsviger

Brunsviger is a classic Danish coffee cake of sorts. It comes from Fyn (Funen) in Denmark, the island where Hans Christian Andersen was born. It is a soft yeast dough topped with a generous serving of butter and brown sugar. Its traditionally served warm in the morning or with afternoon coffee or tea and its always best the same day it is made. If you have some left-over cake you can heat it up a little and its still delicious.

The challenge I had making this cake was that the pan size called for, was an odd size (1620 inch) which I dont have. So the first time I made this coffee cake I made it free style if you will, simply just forming it onto a baking sheet. But it resulted in a lot of the topping flowing off the cake and making a big mess in my oven. After a weeks time of pondering I gave it another shot and this time I decided to use my 9 x 13 inch pan which is not the correct size but it does have tall sides as oppose to the baking sheet, and I am happy to say that it worked out great. The topping stayed on top and really seeped into the cake. Make sure to make plenty of finger dimples in the cake because this is where the yummy stuff hangs out.

Brunsviger

12-16 servings

Ingredients:

1 cup whole milk, warmed to 110 degrees F (43 degrees C)

4 1/2 teaspoons active dry yeast

6 tablespoons butter, melted

2 eggs

2 tablespoon sugar

1/4 teaspoon salt

3 1/2 cups all-purpose flour

Topping:

3/4 cup packed dark brown sugar

1 cup butter

Directions:

Heat milk over low heat to 110 degrees F (100-110 degrees F) (37-43 degrees C), sprinkle active dry yeast over milk, give a quick stir and let sit for 10 minutes. Meanwhile melt butter and set aside.

Pour milk mixture into the bowl of a stand-mixer. Add eggs, sugar, salt and melted butter, stir to combine. Using the dough hook start the mixer on medium-low speed and add the flour in small increments. Note: you may not need all the flour. Scrape down the sides of bowl with a rubber spatula as needed and continue to add the flour until dough is soft, elastic and slightly sticky. Grease a large bowl with a small amount of baking spray or vegetable oil, place dough in bowl, cover with a clean dry tea towel and let rise for 30 minutes.

Spray a 9 x 13 inch (23 x 33 cm) baking pan with baking spray and line with piece of parchment paper extending up to the edges of pan. Deflate the dough and pour into baking pan. If dough is a little too tacky cover your fingers in a light dusting of flour. Press dough evenly out into the corners of the baking pan. Cover pan with the tea towel and let rise for another 20 minutes.

Preheat oven to 400 degrees F (200 degrees C).

To make the Topping: Over low heat melt butter with the brown sugar. Stir frequently to ensure sugar is completely melted and butter in fully incorporated. Do not boil! Remove from heat and cool slightly.

Pour 2/3 of topping over dough and spread evenly. Press your fingers into the dough to make deep dimples. Pour the remaining 1/3 of topping over dough and bake for 25-30 minutes. Serve Brunsviger warm. Enjoy!

Source: adapted from The Scandinavian Cookbook

This recipe has been submitted to YeastSpotting, a wonderful site filled with recipes containing yeast.

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Greek Tzatziki Sauce on Gyro

Greek Tzatziki Sauce

I have been eyeballing the Greek Tzatziki sauce for quite some time now. Does yogurt, cucumber, garlic and dill not sound perfectly delicious to you? or does it sound a bit foreign and odd? Well I assure you that its a wonderful creation! If you decide to make this sauce I would recommend that you make it one day before you intend to use it. Place it in the refrigerator overnight to really allow the flavors to develop. Also, make sure to use a plain Greek yogurt which has a thicker consistency. If you decide to use regular yogurt, youll need to let the liquid drain from the yogurt for 2 hours before using, to get the thicker consistency.

Making Tzatziki Sauce

Tzatziki sauce of course goes perfectly with the Greek Gyro sandwich. The first time I tasted a Gyro was actually in Denmark when I was a teenager and it left a big impression on me because it was super delicious.nothing like I had ever tasted before. Since then Ive had Gyros from time to time, some better than others, and I finally decided to make the Tzatziki sauce myself. This recipe is truly wonderful, even my husband who does not eat yogurt or cucumber, really liked it imagine that! Some other uses for the Tzatziki sauce could be served with Pita wedges as an appetizer, goes well with lamb, fish, chicken, veggies and falafel. I hope you enjoy this sauce as much as we have

Greek Gyro

Ingredients:

Tzatziki Sauce:

1 english cucumber, seeded

1 teaspoon salt, to draw out liquid in cucumber

1 lb Greek yogurt, plain (1 1/2 cup or 450 grams)

1/2 lemon, juiced

1 garlic clove, minced

1/2 tablespoon dill, chopped

Salt and Pepper, to taste

Gyro:

chicken, cut into bite-size pieces and cooked to your liking

onion, slice and cook until soft and sweet

Pita bread

lettuce

tomatoes

kalamate olives

feta cheese

Tzatziki Sauce

Directions:

To make Tzatziki Sauce: Peel cucumber, cut in half lengthwise and scrape out seeds using a spoon. Chop or shred cucumber and sprinkle with 1 teaspoon salt to draw out the liquid. Place cucumber in a sieve to drain for at least 1/2 hour. In a small bowl combine yogurt, lemon juice, garlic and dill. Once the cucumber has finished draining, add it to the yogurt mixture and give it a quick spin in the blender until you have your desired consistency. Place in refrigerator for at least 3-4 hours before serving to allow flavors to develop, or even better, leave it refrigerated overnight.

To assemble Gyro: Wrap gyro in aluminum foil and heat in toaster oven for a few minutes until warm. Add the warm chicken and onions. Top with lettuce, tomatoes, olives, feta cheese and Tzatziki sauce. Wrap loosely in foil to hold Gyro together and enjoy!

Source: adapted from Kalyns Kitchen

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Vetekrans Swedish Tea Ring

Vetekrans Swedish Tea Ring

Vetekrans aka Swedish Tea Ring is a very delicious coffee cake. The cake is called a coffee cake but there is no coffee in it, it just means its served with coffee or tea. The dough is surprisingly light in texture and the cake is simply just amazing when served right out of the oven, which I would recommend.

This recipe uses the cold rise method. It tells you to let your dough rest in the refrigerator for 2 to 24 hours. I was pressed for time when I made this wonderful Tea Ring because my husband Joe was taking it with him to his Blacksmith meeting, so I could only let it rest in the fridge for 1 hour but it still turned out beautifully. The recipe makes a huge amount of dough which I thought was a bit much, so I cut off four 1 inch pieces of the rolled up dough and baked them separately as cinnamon rolls, yum! And as you can see there was still plenty for the Tea Ring to go around.

Word of advise: Just to simplify rolling out the dough, I marked off the tabletop diameter for how big the dough was supposed to be. I used four pieces of white sticker labels (you could also use small pieces of post-it-notes). Also, make sure the dough is rolled out as even as you can get it on your tabletop. This will ensure your finished roll/ring will be the same thickness throughout. If you have a thicker area in your ring, baking can be a little uneven.

This post will be submitted to YeastSpotting.

Ingredients:

For the dough:

2 packages active dry yeast

1 cup warm water (105-115 degrees F)

1/2 cup butter, melted

1/2 cup sugar

3 eggs, lightly beaten

1 teaspoon salt

1 teaspoon ground cardamom

4 to 4 1/2 cups all-purpose flour

vegetable oil, for greasing bowl

For the filling:

1/2 cup butter, softened

1/2 cup sugar

1 tablespoon ground cinnamon

For the glaze:

1 cup confectioners sugar

2 tablespoons milk

1/2 teaspoon almond extract

Directions:

Pour warm water (105-115 degrees F) into a bowl and sprinkle active dry yeast into water, let sit for 10 minutes. In the bowel of a stand mixer fitted with the dough hook, add the 1/2 cup melted butter, sugar, eggs, salt, cardamom and dissolved yeast/water. With the mixer on medium-low speed, add the flour in increments and mix until dough is smooth (you may not need all the flour). Lightly grease a large bowel with vegetable oil. Place dough into oiled bowel, cover with plastic wrap and refrigerate dough for 2-24 hours.

Fit a large baking sheet with parchment paper and set aside. Place dough onto a floured work surface and roll out to a 20 x 24 inch diameter. Make sure dough is rolled out evenly without any high spots. Gently spread a thin layer of the softened butter all the way out to the edge of the dough. Mix sugar and cinnamon together and sprinkle over the butter. Starting from the long edge, roll dough tightly as a jelly roll. Move roll from work surface to baking sheet and shape into a ring. Gently press edges together to seal. With scissors, cut 2/3 way through the ring at 3/4 inch intervals. Twist each cut piece so the inside is visible. Cover ring with a dry, clean tea towel and let rise for 1 hour. Preheat oven to 375 degrees F. Bake for 15-20 minutes or until golden brown. Allow Tea ring to cool on baking sheet for 10 minutes. Mix glaze ingredients together and sprinkle on top of ring. Enjoy!

Source: The Great Scandinavian Baking Book

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Summer Vacation

Summer

Summer has arrived in full force with daily temperatures in the upper 90s and so its time to put down my oven mitts and give my stove a well deserved rest.

Early morning at the beach

So My Danish Kitchen will be taking a small vacation for the next four weeks. I plan on dipping my toes in the ocean, perhaps reading a good book and also do some minor rearranging of my house to prepare for my familys visit in the Fall.

Happy 4th of July!

I wish you all a fun-filled 4th of July and Ill see you back here at the end of the month.

Summer Evening

My Danish Kitchen

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Drmmekage Dream Cake

Drmmekage

This Danish Drmmekage is like a sweet dream indeed. The cake itself is soft and spongy and loaded with vanilla beans while the topping is thick and soft with a caramel, coconut flavor that lingers on your taste buds. Note that the cake is even more dreamy the following day.

Drmmekagen is not a cake that I grew up with although its been around since the 1960s. The first time I tasted it was one year my parents were visiting me here in the States and my mother and I made it for the Danish Ladies dinner party. At the time the only kind of coconut I had access to was the sweetened large chunky kinda coconut, which turned out OK but not the way it was supposed to be. So not too long ago I came across this wonderful shredded, unsweetened coconut in the grocery store and I have been thinking about remaking the cake ever since. So here it is and I hope you enjoy it as much as we have.

Drmmekage (9-12 servings)

Ingredients:

For the dough:

75 gram butter (2.6 oz.)

1 deciliter milk (3.4 oz. or 1/2 cup)

125 gram all-purpose flour (4.4 oz.)

1 teaspoon baking powder

2 eggs, at room temperature

125 gram sugar (4.4 oz.)

1 vanilla bean, seeded

1/4 teaspoon salt

For the topping:

150 gram butter (5.3 oz.)

250 gram brown sugar (8.8 oz.)

1/2 deciliter milk (1.7 oz. or 1/4 cup)

200 gram shredded unsweetened coconut (7 oz.)

Directions:

Preheat oven to 195 degrees C (380 degrees F). Spray a 9 x 9 inch baking pan with baking spray. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside.

In a small saucepan add butter and milk, warm over low heat until butter is melted, set aside.

Sift together flour and baking powder, set aside.

In a large mixing bowl add eggs and sugar, beat on high until mixture is pale yellow and very thick (5-10 minutes). Add vanilla beans and salt and beat until well incorporated. Add 1/2 of sifted flour mixture to eggs and, with a spatula, gently fold the flour into the eggs until smooth. Add 1/2 of butter mixture to eggs and gently fold in. Add remaining flour and then butter, folding it into the eggs. Pour dough into prepared pan and bake for 18-20 minutes or until a toothpick inserted into middle of cake comes out clean.

While the cake is baking, prepare the topping. Add butter, brown sugar and milk to a saucepan. Melt while stirring occasionally, bring to a boil and then add coconut, simmer for 1 minute longer. Remove pan from heat.

As soon as the cake comes out of the oven, turn the oven temperature up to 210 degrees C (410 degrees F). Add tablespoons of filling to the top of the cake and smooth it out a little. (Do not pour all of filling onto cake all at one time). When oven has reached the new temperature, place cake back into oven and bake for another 4-5 minutes. Remove cake from oven and allow to cool in the pan on a baking rack. Enjoy!

Shredded Unsweetened Coconut

Source: adapted from Anarkistens gte Kogebog

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Paris Pastry: Drmmekage - Danish Dream Cake After spending a week in Denmark it's safe to say that I fell in love with the country. So you can expect Danish and Scandinavian desserts coming up!

Lagkagebunde Cakes For Layered Cake

Lagkagebunde

When its a special occasion like a Birthday or an Anniversary or perhaps company is just coming over for a visit, what do you make for dessert? Well in Denmark Lagkage would be a very typical choice. And in Denmark it doesnt take too much planning either because if you dont have the cakes for the Lagkage you could just run to the grocery store and pick up a couple. However, living across the ocean, Lagkagebunde (individual cakes for making layered cakes) is not readily available in the stores where I live. I could buy some online and throw them in the freezer for a rainy day or I could bake them myself. When I came across Himmelske Kagers write-up on making your own Lagkagebunde I figured it was worth a try. She has a really nice tutorial and a lot of helpful tips, not to mention that her cake is delicious.

Draw an outline of pan and place cut-out inside.

It is important that you use the correct size pan and that you follow the instruction not to grease the sides of the pan. This way youll get a really nice outcome. The cake itself is really easy to make, but do make sure that your eggs are at room temperature.

Lagkagebunde (makes 1 cake, cut into 3 thin cake layers)

Ingredients:

5 eggs, at room temperature, separated into yolks and whites

120 gram sugar

100 gram all-purpose flour

15 gram cornstarch

1 teaspoon baking powder

Directions:

Using an 8 inch cake pan, butterthe bottom of the pan only. Do not butter the sides of the pan as this will ensure the cake rising straight up. Trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Place the parchment paper circle onto the greased bottom of pan and set the pan aside.

Preheat oven to 340 degrees F (175 degrees C)

Making sure eggs are at room temperature, separate into yolks and whites. Place the egg yolks into a bowl, add sugar and beat until it becomes a pale yellow, thick mixture.

In another clean bowl or stand-up mixer, beat the egg whites until stiff.

Sift the flour, cornstarch and baking powder into the egg yolk mixture,beat until its homogeneous. Add the stiff egg whites and gently fold into the egg yolk mixture. You do this by cutting down the middle of mixture with your spatula and folding it over the other half, rotating the bowl 1/4 turn each time, repeat until fully incorporated.

Pourbatter into prepared cake pan and bake for 30-40 minutes. Do not open oven door the first 30 minutes. Careful not to over-bake the cake. Its done with the cake feels firm to the touchor test by insertingatoothpick into the middle of the cake, the toothpick should comeout clean.

Let the cake cool in the cake pan on a baking rack. Once cooled, run a small knife around the edges to loosen it from the pan and turn it out upside-down onto the baking rack. Make sure cake is completely cooled before cutting it into 3 cake layers. If you are not using the cake layers right away they can be frozen.Separate the three cakes with parchment paper and store in freezer safe bags.

Variations in taste:

Add 2-3 tablespoons of finely ground almonds to batter.

Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa. Add cocoa withdry ingredients.

Add 2 tablespoons coconut to batter.

Add orange zest to batter.

Cake will fall a little while cooling, turn out up-side-down onto cake rack.

Source: Himmelske Kager

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Lagkagebunde Cakes For Layered Cake My Danish Kitchen When its a special occasion like a Birthday or an Anniversary or perhaps company is just coming over for a visit, what do you make for dessert? Well in Denmark ... If Music be the Food of Love, Play On: Roots and Shoots Farm - 2nd ... Danish Layer Cake (1) Danish Open-Faced Sandwiches (2) Danish Puff (1) Daphna Rabinovitch (1) Dara Michalski (1) Daron Richardson (1) David O'Connor (1) Deb Vice (1) Heidis Verden: Secret Recipe Club June: Daim (Heath) Bar ... And some cake could be this week's allowed-for sin. Hugs & Cookies ... Lagkagebunde Cakes For Layered Cake Coronet Cake Company ApS - The Front Page Thus on a yearly basis more than 100 various cake products is made for export ... Danish Classics; Danish Dessert Cakes; Layer Cakes; Swiss Rolls; Truffles; bleskiver Traditional Danish Birthday layer cake My Daily Denmark Traditional Danish Birthday layer cake. Happy Birthday! LINK: Lagkagebunde here Exclusive Layer cakes from La Glace here Sid's Sea Palm Cooking: Pork Chops with Apples and Raisins, Danish ... After they've browned, place them in the oven proof pan and layer the apples on top. Deglaze the pan with about a half cup of water and pour that over the ... Leftover Roast Beef reborn as Philly Cheese Steak Sandwiches ... Lagkagebunde Cakes For Layered Cake When its a special occasion like a Birthday or an Anniversary or perhaps company is just coming over for a visit ... Heidis Verden: Secret Recipe Club March: Pomegranate Molasses ... Lagkagebunde Cakes For Layered Cake Sid's Sea Palm Cooking: Cooking demo this month - Coq au Vin Lagkagebunde Cakes For Layered Cake Lagkage med jordbr og marcipan Layered cake with ... Lagkagebunde Cakes For Layered Cake; Drmmekage Dream Cake; Summer Vacation; Vetekrans Swedish Tea Ring; Greek Tzatziki Sauce on Gyro; Brunsviger

Overnight Oats With Strawberry And Banana

Overnight Oats With Yogurt And Fruit

The overnight oats is an easy, delicious and super healthy breakfast. I have recently discovered Chia seeds which are high in Omega-3 Fatty Acids and fiber. They are easily digestible and a wonderful addition to yogurt, smoothies and cerial. So when I came across this breakfast which called for Chia seeds, I just had to try it.

The outcome of the original recipe was a very thick oatmeal which I thought was a bit much, so I cut back on the amount of oats to get a thinner result. So if you like it real thick, add 1/2 cup of oats instead of only 1/4 cup. Also it may be a bit foreign for some to eat cold oatmeal but its not that far of a stretch for me. Growing up we would sometimes have oats with a little sugar and milk for breakfast, served cold just like that, and then other time we would have it as a warm oatmeal. So to me this is quite delicious.

Ingredients:

1/4 cup old fashioned Oats

1/2 cup greek yogurt

1/2 cup milk

1 tablespoon Chia seeds

2 tablespoon honey

1/4 cup raspberries or strawberries, chopped, frozen or fresh

1/2 banana, sliced

Directions: Add to a glass jar the oats, yogurt and milk. Then add Chia seeds and honey, stir to combine. Add chopped strawberries or raspberries and sliced banana, stir gently and seal with lid. Place in refrigerator overnight and enjoy in the morning.

Source: adapted from Sweet Remedy

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Secrets to Raspberry-Coconut Cloud Cake

Since store-bought angel food cake is pretty good, we wanted use it to make an attractive (and easy) dessert that looked and tasted as though we had spent hours in the kitchen.
But we were after more than just a slice of cake topped with some fresh berries and whipped cream. What if we found a new way to incorporate the fruit into the cake, other than simply lining it with them? We developed an elegant dessert that allowed us to include a generous layer of quick homemade raspberry mousse without harming the baked goods delicate structure. The key was to think inside out: cutting a 1-inch layer off the top of the cake and then hollowing out the center of the cake to make a tunnel. After that, its simply a matter of spooning the mousse inside (making a raspberry-mousse tunnel of love), replacing the top layer, and decorating the cake with a snowy blanket of whipped-cream frosting and coconut.

Assembling a Cloud Cake

1. Use a serrated knife to cut a 1-inch layer from the top of the cake.

2. Using a fork, scrape out the middle of the cake, leaving a -inch border on the sides and bottom.

3. Spoon the raspberrywhipped cream mixture into the hollowed-out cake and smooth the top. Return the top layer to the cake and transfer the cake to a serving platter.

4. Frost the top and sides of the cake with the reserved whipped cream mixture, press the coconut into the frosting, and chill the cake for 2 hours. Before serving, place some of the berries in the center of the cake and arrange the others around the sides.

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Summer Lobster Surplus Leads To Cross-Border Price tag War In between Trappers

Blockades set up by lobster trappers in Canada have disrupted Maine's lobster small business.

Blockades set up by lobster trappers in Canada have disrupted Maine's lobster business.

You may possibly imagine a war in between lobster trappers to be one thing like this battle of the lobsters. OK, not truly. Nevertheless, the cost war heating up amongst the fishing folk in Maine and Canada this summer time is bringing everybody down.

It's currently been a pretty tough year for Maine's lobster business, with a glut of soft-shell lobsters causing rates to plummet and major lobstermen to voluntarily tie up their boats to reduce supply.

Then, just as rates in Maine started to stabilize a bit, bad news came in from Canada: A blockade.

The lobster industry in the province of New Brunswick operates out of a handful of towns along the Acadian coast. As significantly as 70 percent of Maine's lobster catch gets shipped up there to be shucked and frozen.

But when low cost lobster comes in from Maine, the Canadian fishermen there say they can't make a living.

"Our costs are really high," says Blaine Daigel, who hauls traps in the Northumberland Strait in Canada. " You've got your fuel. It really is $700 to $800 a day. We've got bait. We're paying a dollar a pound. So, it signifies your meat I do not know where we're going to survive out of the lobster. [The lobster processing plants are] only paying us $ 2.50."

So Daigel and other Canadian lobstermen lately staged angry demonstrations at the gates of the plants, which prevented trucks from acquiring in and forced the processors to temporarily stop accepting shipments from Maine.

"We sell about 80 percent of our product to the Canadian processors," says Chris Byers, who runs lobster wholesaler D.C. Air and Seafood Inc., in Winter Harbor, Maine. " Without having getting in a position to do that, they are holding trucks they are not letting us function."

Byers normally sends out five semi trucks day-to-day, loaded with lobster. But this week, he sent just two a day and he says fishing boats are tied up, idle in the harbor.

Some of individuals boats belong to the 40-year-old Winter Harbor Lobster cooperative, and some of their trappers say the logjam may possibly not be so terrible.

"It may well not be a negative issue to not fish," says coop member Billy Bob Faulkingham. " Particularly with the Canadians opening up, they are going to demand additional funds. And if they demand more dollars, we're going to get a lot more cash too."

Faulkingham's bottom line is off by around 50 percent this year, and he says he'd be thrilled to get the $ 2.50 a pound for his catch that Daigel scoffs at. Appropriate now, Faulkingham is receiving about half that.

But late Thursday, Maine lobstermen won a smaller victory. A court in New Brunswick issued a 10 -day injunction, prohibiting protesters from blocking gates leading into Canadian processing plants.

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Maryland Dairy Farmers Scoop Up A Sweet New Source Of Revenue

A girl checks out the selections at Rocky Point Creamery in Tuscarora, Md., one of seven farms on the state's ice cream trail.

A girl checks out the choices at Rocky Point Creamery in Tuscarora, Md., a single of seven farms on the state's ice cream trail.

Some enterprising dairy farmers in rural Maryland have identified a new supply of revenue opening ice cream shops on their farms. This summer, seven of them have come collectively to type Maryland's Finest Ice Cream Trail, the nation's first farm-based ice cream trail. And the outcomes so far appear fairly sweet.

On a hot Sunday afternoon in July, the lure of ice cream at Rocky Point Creamery in Frederick County, Md., is difficult to resist. Morris Gladhill drives about 14 miles to the creamery when a week. These days he has come prepared with a tiny cooler. " Properly, I required to be able to take some house !" he says.

Pam Joseph from Lucketts, Va., is also a standard. She holds a soft-serve chocolate and vanilla twist. "I think this is some of the best ice cream I've ever had," she says, "and what I identified out from speaking with the folks here is that it really is milk produced from their dairy that they use to make the ice cream."

The people here are Chuck Fry, his wife, Paula, and two of their adult children. The Rocky Point Farm has been in their family members due to the fact 1883. "We milk 200 cows, farm 1,500 acres. We're type of busy," Chuck Fry says.

The Frys have gotten a lot busier since they opened the ice cream shop this previous spring. In June, they joined Maryland's Finest Ice Cream Trail, a program launched by the Maryland Division of Agriculture this summer season to promote the state's dairies.

" It is been outstanding," Paula Fry says. She manages the Rocky Point Creamery. " Individuals are coming in with their little pamphlets and getting their stamps and are actually excited to go to these distinct farms." The pamphlets are vibrant yellow passports that clients can get stamped at each and every cease on the ice cream trail. They can enter completed passports in a drawing to win a $50 gift certificate for ice cream.

Rocky Point Creamery cows say hello.

Rocky Point Creamery cows say hello.

Chuck Fry says the creamery is satisfying an old-fashioned craving. "Craziest factor I ever heard inform of, driving an hour to get an ice cream cone," Fry says, "but we do genuine banana splits with genuine bananas, and that doesn't exist also a lot any longer."

Neither do nearby dairy farms. According to the Maryland Division of Agriculture, in the past two decades, the quantity of Maryland dairy farms has dropped from much more than 1,400 to fewer than 500. Chuck Fry says that he and other dairy farmers face several challenges, such as value fluctuation.

It really is also challenging for Maryland farmers to expand their dairies owing to urban sprawl. According to Buddy Hance, secretary of MDA, making and selling ice cream to the public is a single way dairy farmers can add value to their item. "This is just an chance for our dairy market to continue to survive," he says.

Chuck Fry says the Rocky Point Creamery will be crucial to keeping his dairy going. Profits from the shop have already helped to spend some of the dairy operation's bills, and business at the shop has picked up given that the ice cream trail began. When it opened, the Rocky Point Creamery sold 3,500 scoops per month. Now, it's promoting that considerably every single week.

Chuck Fry says he might even hold the small business open in the winter, when ice cream shops like his generally close for the season.

Maryland's Ideal Ice Cream Trail is the only farm-based ice cream trail in the country so far, but if you are in the mood for mixing your ice cream with a road trip, you can verify out Sundae Drives in Eastern Connecticut or the New Hampshire Dairy Trail.

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Disney Junior Offers Moms a Break

Getting a road excursion ? Need to hold the youngsters occupied although you get the laundry accomplished or scrub the floors ? Doing work on producing a pie crust for the first time and just need some room in the cooking area to determine it out yourself ? Disney Juniors new apps mix entertaining interactive learning with your childrens favored figures to preserve them chaotic for a handful of valuable minutes as you get what you will need to get performed completed.


Clearly Jake and the Neverland Pirates is a favored with my individual very little pirate, and Jakes By no means Land Pirate School application for iPhone, iPad, and the iPod Touch signifies that he can extend his adventures from just sitting in entrance of the tv into really taking part in alongside with the personal computer.

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A major thanks to Disney Junior for sponsoring this campaign. Click on right here to see additional of the dialogue.

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