Traditional Danish Recipes

Below are the Danish recipes Evelyn Miller demonstrated at the reunion in July 2010. Check out the following website to browse traditional Danish food.  www.copenhagenet.dk/CPH-Eating.htm ENJOY!

Aebleskiver (Danish doughnuts)

Aebleskiver means apple slice. (which is sometimes cooked into these fluffy round pancakes), but most often the Danish eat these plain with powdered sugar and a dollop of jam on top. Traditionally they are served during Advent with glogg, (a hot spiced wine sometimes shot with harder liquors such as vodka or rum). But they can be and are often eaten at other special occasions. They are cooked in a cast iron pan that resembles an egg poacher. You can get one at Bed, Bath and Beyond or any gourmet kitchen store, (called Ebleskiver pan.).

2 egg whites, beaten until stiff

Mix together the following and beat until smooth:

2 cups all-purpose flour

2 teaspoons baking powder

1 tablespoon white sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 egg yolks

4 tablespoons butter, melted

2 cups buttermilk

Gently fold in the egg whites.

Put about 1/2 teaspoon of butter in each cup of the pan and heat over medium heat until hot. Pour in batter to about 3/4 full in each cup. When they get bubbly around the edge (about 2-3 minutes), using a skewer or fork, (Danish cooks use a knitting needle), turn them one quarter turn letting the uncooked batter in the center spill into the cup and cook. Continue turning until the whole ball is golden brown. Serve hot with powdered sugar, jam or syrup..

Makes about 30 to 40 depending on the size of the pan and its cups.

Frikadeller (Danish Meatballs)

Recipes for this differ a bit like meatloaf recipes in America. This is the one I used. This is served with boiled or roasted potatoes and a thick rich brown gravy, often with sliced beets and pickles.

1 pound ground pork

1/4 cup milk, or as needed

1/4 cup finely grated onion

1 egg

1/4 cup bread crumbs, or as needed

1/4 cup all-purpose flour

1/4 cup seltzer water

1 scant teaspoon salt

1/2 teaspoon dill weed (optional)

Mix all together well. The mixture should be very moist, but not dripping. Chill the mixture for 15 to 30 minutes to make the meatballs easier to form. Spray a cookie pan with cooking spray. Shape about 2 tablespoons worth of mixture into a small egg shape and size and place on cookie sheet so they are all ready to place into frying pan.

Heat 1/4 cup of margarine or oil in a large skillet over medium heat. Place the meatballs in the pan and flatten them just a little. Fry for about 10 minutes on each side until they are well-browned and no longer pink inside. Makes about 22 meatballs.

Smørrebrød (Open-face Sandwhich)

(Originally smør og brød; Danish for “butter and bread”) usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally “on-lay”), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads.

Please share so everyone can enjoy!
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