Duck Lever Paté

 

Most Danes attend between three and four Christmas lunches around Christmas time.  Some of them are work related and take place on Friday nights. The buses and trains run all night and into the early morning hours. As you can guess, a lot of snaps and beers are consumed all well as 10-15 dishes. Friends and families invite friends for an afternoon, and even children have two or three arrangements they have to attend. Inviting friends and family doesn’t have to be stressful.   Most things can be bought in the supermarkets, but is always nice to have homemade. Here is a quick and easy recipe for duck lever paté which is super delicious. A paté is an important part of a Danish lunch. Most of the patès are made from pig or calves’ lever, but this one is made with duck lever.  At Christmas it is easier to get ahold of duck lever as the Danes eats a lot  ducks at Christmas. However, you may have to order  duck lever a few days before you want to make it. This paté can keep in the refrigerator for a week and is great for a late night snack.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Duck Lever Paté

Serves 10-12

340 g/12 oz. duck lever, fri for sinew

1 small onion, coarsely chopped

1 clove garlic, chopped

2 eggs

½ cup heavy cream

salt and freshly ground pepper

To make paté, kom all the ingredients in a blender and blend 2 minutes, not more. Place a sheet of baking paper in a lille form (it makes it easier to remove the paté) and pour blanding i. Bake in a water bath in the oven 45-50 minutes. Remove the paté from the oven and let cool. Place in the refrigerator until ½ hour before serving.

To serve, slice the paté and serve with cornichons, cranberry sauce  and toasted bread.

Pancakes with Figs and Pears

NIMB RESTAURANT AND HOTEL

A trip to Tivoli is not complete without a meal eaten at one of the many restaurants. My husband and I  ate at Nimb, a  beautiful restaurant and hotel inside Tivoli.  It was built in 1909 in a Moorish inspired Historic style. For dessert we had the best pancakes, or maybe I should say crepes,  that I had ever eaten. I asked the waitress how they were made and she said it was a mixture of flour and rice flour. The rice flour makes the finished pancakes thin and crispy. And, of course, they make them in clarified butter.  Removing the milk solids from melted butter increase its smoking point, so you can cook at higher temperatures with less risk of burning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pancakes with Figs and Pears

6-8 pancakes

2 eggs

1 cup milk

½ cup flour

½ cup rice flour

4 tbsp. sugar

2 tsp. vanilla extract

1/4 tsk.  salt

1½ cups heavy cream

1 ripe pear, sliced into wedges

2 figs, cut each into 4 wedges

2 tbsp. almond flakes

1 tbsp. honey

clarified butter for baking pancakes*

To make pancakes, combine eggs, milk, flour, vanilla extract, salt and ½ cup of heavy cream. These pancakes should be thin, so add a little milk if the dej is thick.

Pour a little clarified butter on a frying pan and then pour some batter onto the pan as you tilt the pan so that the batter covers the bottom of the pan evenly. Cook until golden brown on one side and toss like a flapjack, cook on the other side. Repeat with the rest of the batter.

To serve, whip the rest of the heavy cream to whipped cream . Place two pancakes folded in quaters on each  plate, place a large spoonful of whipped cream in the middle and garnish with figs and pear wedges. Sprinkle with almond flakes and pour a little honey over the pancakes. Enjoy.

*In a small saucepan, melt 1 lb. of unsalted butter over very low heat. The butter should melt not boil. Once completely melted, it will separate into three layers. On top is the white foam, then a clear golden layer that is clarified butter, and under that is a milky liquid that is solids. Skim off the foam and discard. Ladle the clarified butter into a container; cover and refrigerate indefinitely. Discard the milk solids.

White Gløgg and Jewish Cookies

At Christmas time, small shops pop up everywhere. Here you can shop for  presents, Christmas decorations and even food. This little village is found in Tivoli. And no, we don’t have snow YET. My husband and I when to Tivoli for a few hours yesterday. When we were tried, we sat down in a little shop and got a glass of gløgg (hot mulled wine) and some cookies. The gløgg was white with wine, and white rum.

1 cup   apple juice, ½ cup sugar, 1 vanilla bean, cut lengthwise, 3 smal cinnamon sticks (5 cm/2 inches), and 3 star anise. Cook this mixture (can be done the day before.) When time to drink the gløgg, Add one bottle of white wine and 1 cup white rum to the drink. Add grated rind of lemon and serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Today is the second day of advent and  we are lighting the second candle of our advent arrangement. We have invited the neighbors over for a glas of gløgg and Jewish cookies.

Jewish Cookies

makes 100

1 cup (250 g/8 oz.)flour

7 oz.(200 g) butter

1 cup (120 g) sugar

½ tsp baking powder

1 egg

a pinch of salt

1 egg to brush the cookies with

3-4 tbsp. sugar

1 tbsp. ground cinnamon

To make the cookies, combine flour, butter. sugar and baking powder. Add the egg and knead the dough until all the flour is absorbed and not sticky. Refrigerate for 2-3 hours.

Preheat the oven to 400°F.

Roll the dough out on a lightly dusted work surface and using a round cookie cutter or a small glass, cut  cookies and place them on a baking sheet covered with baking paper. Brush cookies with egg and sprinkle a mixture of sugar and cinnamon. Bake them 10-12 minutes.

Cool and enjoy. Any leftover cookies should be placed in a cookie tin.

Honey Cake Hearts

My first Christmas in Denmark, many years ago, I was invited to spend the evening with my Danish boyfriend and his parents. The Danes celebrate Christmas Eve as the most important day of Christmas. The evening starts around 4 or 5 in the afternoon and a large dinner is served, More on that later. After dinner we entered the living room, all of electric lights were turned off, only the tree was lit. It was the first time I had ever seen a Christmas tree decorated with real burning candles; it was a beautiful sight. We gazed at the tree for a few minutes, enjoying the magic of the moment. Garlands of red and white Danish flags were hung around the tree. Handmade paper cones filled with cookies and candy hung on the brandes along with pleated red and white papers hearts. I asked my hostess about the hearts. I had never seen hearts used to decorate a tree with. She explained that Hans Christian Andersen, the famous Danish author  was an expert in making these hearts.  It is believed that it is because of these pleated paper hearts, the tradition of decorating with hearts become a part of the Danish Christmas  tradition. Hearts are everywhere around Christmas time. Hearts than can be seen below are cookies made with honey. You can brush them with melted chocolate and place a Christmas decoration on them or make a white icing and write the names of you family and friends on them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Cake Hearts

makes 25

5 oz./150 grams honey

5 oz./150 grams brown sugar

4 oz./120 grams butter

2 eggs

grated peel of 1 lemon

1 tsp. ground cloves

1 tsp. baking powder

2 ½ cups/ 550 grams flour

Chocolate icing:

12 oz./340 grams chocolate

To make cookies, melt honey, sugar and sugar over low heat. Stir until sugar is flydende  and let mixture cool. Pisk eggs lightly and add them to the honey mixture together with  the grated peel of a lemon.. Tale a few spoonfuls of this mixture and stir in  cloves and baking powder. Add the flour a little at a time (you may not need all of it) and knead the dough a few mintues. Let the dough rest  two hours.

Preheat the oven 400°F.

Roll the dough out on a lightly dusted work surface and stick out cookies with a heart shaped cookie cutter.  Place the cookies on a plade with bage paper. Bage 10 minutes.

While the cookies are cooling, melt the chocolate and when the cookies are cool, brush each cookie with melted chocolate. Or you can make a white sugar icing and place the icing in pastry bag and write names of your family on them.

Christmas Ham With Creamed Spinach

Now that Christmas has arrived, it is always nice to have guests. This ham is a great dish of many or for just a few guests. Always nice to have some ham leftovers for sandwiches to eat on busy days when we all have  been shopping and making preparations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Christmas Ham 

Serves 10-12

3-4 kilos//6-8 lb. lightly salted, smoked ham

for the glaze:

1 egg yolk

2 tbsp. mustard

1 tbsp. brown sugar

2 tbsp. panko

To make the ham, dry  ham with a paper towel. Insert a thermometer at the thickest place. Place ham in a cold oven and bake it, until the thermometer shows 65-70 °C (  150-158° F) 2-2½ hours.

Remove the thermometer and increase the temperture to 225°C 425°F. Skin the ham, leaving the fat on. Mix the egg yolk and mustard and spread over the fat. Mix the sugar with the panko and sprinkle over the ham. Return the ham to the oven and bake until panko is slightly browned.

Creamed Spinach

Serves 4

1 kilo/2 lb. fresh spinach, stems removed, washed or 500 g/1 lbs. frozen

1 tbsp. butter

½ cup/4 oz. heavy cream

salt and white pepper

To make spinach, cook the spinach with just the water that clings from its washing When the spinach has shrunk, turn it onto a plate, let it cool and chop it coarsely with a knife. Melt butter in a small casserole and put spinach, cream, salt and pepper in. Cook spinach over medium heat for 5 minutes.

Suggested accompaniment: Cooked apple slices

 

Advent Sunday with æbleskiver “Danish Donuts”

Sunday the 3rd  of December is the first Sunday in Advent. This means there is less than a  month, or four sundays until Christmas eve. Advent  marks the beginning of the Christmas season. Many families invite familie and friends to eat Christmas Donuts and drink Gløgg, mulled hot wine, on the first sunday Others will invite family over for a Christmas lunch and afterwards eat Christmas donuts and drink gløgg. Most will lite one candle of an advents decorations representing the first Sunday in Christmas, one for each of the four sundays before Christmas eve. All of the Danes will at one time or another eat Christmas doughnuts and drinks lots of Gløgg. These donuts can be made on an æbleskiver pan and if you don’t live in Denmark, they can be brought on the internet.

Here are some recipes to get the season started.

Christmas Donuts or as the Danes say Æbleskiver
These doughnuts, which are only eaten at Christmas time, are baked on top of the stove in a special pan with a hole for each doughnut. It is called an “æbleskive” pan. These doughnuts can also be made with an electric pan on the table top

Makes 14-16

½ lb. flour

½ tsk. salt

1 tsp. sugar

2 cups buttermilk

2 eggs, separated

1 tsp. baking powder

butter for baking

1 small apple, cored and diced

To make donuts, combine  flour, salt and sugar. Beat the buttermilk with the egg yolks, and add the flour mixture. Add baking powder and fold in stiffly beaten egg whites. Heat the “æbleskive” pan and put melted butter in each hole. Pour batter into each hole, not quite filling them. Put  a little piece of apple in the center of the donut. Turn quickly with a knitting needle or fork when half done, 1-2 minutes. Let them cook 1-2 minutes on the other side.

To serve, serve donuts  warm with icing sugar and jelly.
Each person takes two or three “æbleskive” on their plate together with a tablespoon of icing sugar and a tablespoon of jelly. The æbleskiver is first dipped in jelly and afterwards in sugar, then eaten with fingers.

Gløgg – Warm Red Wine Drink
This hot drink is usaully served at Christmas together with “æbleskiver” or Christmas cookies.

1 bottle of red wine

3 thin strips of lemon rid

3 pieces of cardamom

4 whole cloves

1-2 pieces (2 inches) of cinnamon

½-1 cup of raisins

1 oz. blanced, coarsly chopped almonds

½-1 cup port wine

To make gløgg, pour one cup of the red wine into a casserole. Add the lemon rind and the spices. Bring the mixture to the point of boiling and simmer, 10 minutes. Strain and add the rest of the red wine, raisins and almonds. Bring the mixture again to the boiling point and remove from the heat. Add  port wine and serve immediately in a cup or glass with spoon. This way the raisins and almonds can be eaten.

Christmas Crullers “Klejner” in Danish

Today is the first day of December and Danes all over the country are lighting their Calendar candles. The candle is marked with 24 numbers and the idea is that the candle should burn a little each day. When the number reaches 24, it should be Christmas Eve the 24th of December.  Christmas Eve is the day that Danes celebrate Christmas with a traditional Christmas dinner, (more on that later) and exchange Christmas presents.  As I wrote yesterday, there is also a Calendar for children with small windows that are opened every day until it is Christmas Eve. The children jump out of bed every morning to see what they have gotten on their calendars. It could be raisins, candy or a small package. This way, even the small children can see how many days are left before Christmas Eve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Christmas Crullers

Klejner

2 eggs

½ lb. (225g)flour

3 oz. (90 g) sugar

1½ tbsp. heavy cream

2½ oz. (70 g) melted butter

Grated rind of 1 lemon

Fat or oil for frying

To make the dough, combine egg, flour, sugar, cream, butter and grated rind int a dough. Let dough rest 1 hour or more.

To form the crullers, roll dough thinly out on a lightly dusted work surface and cut long narrow strips, 12 cm (5 inches) x 2.5 (inch) with slanting ends. Make a slit in the center of each strip, put one of the ends through the slit, making a knot in the center. Fry in hot deep fat until light brown and drain on papir. Do not allow to crullers to touch each other while frying.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Advent Celebration with Sugar and Spice Cookies and Vanilla Rings

Advent starts this year the first Sunday in December

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Avent marks the beginning of the Christmas season  

On the first day of December, in many Danish homes a Christmas countdown candle is lit and is burned for a little while each day until Christmas Eve. Many families have Christmas calendars with small numbered windows; each morning a window is opened and the children receive small presents or sweets. There are also special television shows with 24 episodes, so the families can watch the story together every night up to Christmas.

It’s dark outside most of the time in December,, and the Danes prefer to stay indoors. Many are making preparations for the Christmas season. They can also be busy visiting the many Christmas markets buying lots Christmas decoration, Christmas presents and Christmas goodies. The first Sunday of December is the first Sunday of Advent, four Sundays before Christmas Eve. Many invite family and friends to bake Christmas cookies, make candy, make decorations for the tree and an Advent Wreath, four candles, one for each of the four Sundays before Christmas Eve..   

Sugar and Spice Cookies (the brown ones)  Brunekager in Danish

makes 100.

2 cups dark syrup,

1 cup (90 grams) brown sugar,

½ cup (4 fl. oz.) butter

1 tbsp. baking powder

1 cup (225 grams) almonds, blanched and skins removed

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground cloves

1 lb.(455 grams) flour

To make, bring syrup, sugar and butter to a boil. Remove from the heat and stir in baking powder, chopped almonds, cinnamon, ginger, cloves and flour. It may be difficult for all the flour to be absorbed. Wait until the dough has cooled, knead the dough until it has absorbed most of the flour and is not sticky. There may be some flour left over. Refrigerate 1-3 days.

Preheat the oven to 350 °F.

Knead thoroughly on a baking board – use more flour if Sticks. Roll the dough out very thinly, cut into round cookies with a glass or cookie cutteer and place on a greased cookie sheet. Brush with egg White. Bake 5-10 minutes depending on thickness of the cookies.

Vanilla Rings

8 oz. flour

7 oz. butter

5 oz. sugar

1 egg

4 oz. almonds

blanched, skin removed and finely chopped

To make cookies, combine all ingredients  and let dough rest for 20 minutes.

Preheat oven to 400°F.

Put the dough into a piping bag fitted with 1/2 inch star nozzle. Pipe the dough onto a lightly greased baking sheet, cut the dough into small pieces and form into small rings. Bake until lightly Brown – 3-5 minutes.

Salt Cured Salmon with Apple and Horseradish Salad

Christmas season has started with all of its many parties. Salmon has always been a popular dish to serve for large crowds or at luncheons. This dish  is very easy. Salmon from Scandinavian is famous all over the world. The technique of curing fatty fish, such as salmon, evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. The salt in the cure (a mix of salt and sugar in this recipe and herbs, spices and citrus zest in other recipes) draws out moisture, tranforming the texture and color of the fish. After a few hours or days in the refrigerator, the fish loses 15% of its weight. The condensed flesh takes on a reddish hue and a glossy sheen.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salt Cured Salmon with Apple and Horseradish Salad

Serves 6

2 lb. salmon filet with skin
3 tbsp. fine salt
1 tbsp. sugar
Salad:
4 tbsp. rapeseed oil
4 tbsp. apple juice
1 finely chopped shallot
2 tbsp. freshly grated horseradish
1 small apple, quartered, cored and diced
Garnish: a handful of fresh herbs, dill and cress

To make the fish, remove all bones and place salmon in a deep dish skin side down. Sprinkle with salt and sugar. Cover and refrigerate till the next day.

To make the salad, whisk together a marinade of oil, apple juice, shallot, and horseradish in a small bowl. Add diced apple to marinade and toss.

To serve, cut salmon in very thin slices diagonally across the grain and place them on serving plate. Arrange salad on top. Garnish with herbs.
This salmon can be served in all seasons. In the summer, it would be nice garnished with cucumber and radishes instead of apple and horseradish salad. The salmon can also be served with dill baby potatoes.

Sauteéd Salmon with Creamy Pasta

Thanksgiving is over for most people in the world, but not for me and Denmark. I assume that all the American living in Denmark will be celebrating  American Thanksgiving on Sunday if they haven’t already done that on Thursday.  It was difficult to find a decent turkey when I came to Denmark many years ago and we couldn’t buy them in the supermarkets or at the butcher .   Now they have turkeys, but we never get very big ones, only about 10 pounds. That’s okay for my family because everybody brings something to eat in the true American way . So, we have enough for all 18 of us.  I invite my children and grandchildren on Sunday after Thanksgiving and we have a wonderful time. I am not going to give you a turkey recipe, I am sure you have enough of them. So I giving one of my favorite 15 minute recipe that my husband and I are having tonight. I still have to stuff the turkey.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sautéed Salmon with Creamy Pasta

Serves 4

1 lb. fresh noodles

1 cup (2 dl) milk

1 tbsp. flour

2 tbsp. tomato puré

1 lb. (455 g) salmon without skin or bones

1 tbsp. olive oil

½ cup water

1 tbsp. heavy cream

1 tsp. salt

20 black olives, chopped

To make the pasta, cook the noodles after the directions of the package.

To make the salmon, cut the salmon in large pieces 1½ x 1½ inch.  whisk milk, flour and tomato puré in a small bowl and side aside. Heat oil in a large frying pan over medium heat and sauté salmon pieces 2-3 minutes. Stir carefully, so they don’t break up into smaller pieces. Add milk mixture and water and bring to a boil. Add cream and salt. Cover and simmer 4 minutes. Add olives and noodles and stir  carefully to coat the noodles.

Suggest accompaniment: Flutes and a salat.

Christmas Lunch with Open-face Sandwiches, Beer and Snaps

Inns or small hotels dot the countryside of Denmark. In 1283, King Erik Klipping decreed that small hotels or inns, where to accommodate him when he traveled around the country to collect taxes. At the time of the decree, there was to be an inn every 40 kilometers on major highways. Many of the places that are still here date back several centuries.

Now local residents use them when they have large family parties such as weddings and funeral receptions, for christenings and confirmations. And for Christmas luncheons. 

They are often found in authentic picture-postcard settings, in villages, surrounded by churches and windmills. Naturally, good food is a large part of the inn experience. Many serve traditional, regional dishes, while others are closer to superb haute cuisine, Michelin-starred gourmet dining.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Christmas Luncheon with  Open-face Sandwiches, Beer and Snaps

Smoked Salmon with Asparagus

It must be either served on sour dough bread or white bread and never on rye bread.

Makes 4

8 small white or green asparagus, trimmed or 8 -12 asparagus from a jar, depending on their size

4 lettuce leaves

4 slices of buttered sour dough or white bread

4-8 slices of freshly smoked salmon

Garnish:

freshly ground black pepper

To make asparagus, cook them in let salted water 2-3 minutes for the green, 6-8 minutes for the white asparagus depending on the size. Transfer to a paper towel. Pat them gently dry.

To assemble, place 1-2 slices of salmon on each piece of buttered bread covered with a lettuce leave. Place 1-2 pieces of asparagus in the middle of salmon. If using asparagus from a jar make sure they are patted dry. If all the water is not removed, it will ruin the sandwich. Sprinkle with black pepper.

Egg and Shrimp Sandwich

Makes 4

6 – 8 hard boiled eggs, peeled

4 lettuce leaves

4 slices of white buttered bread  

2 tbsp. good mayonnaise

12 oz. cooked baby shrimp

Garnish:

dill or cress

To assemble, cut eggs into even slices with an egg slicer or

knife. Arrange slices of egg on each piece of buttered bread

covered with lettuce and place a spoonful of mayonnaise on top.

Arrange shrimps on top of egg slices and garnish with cress or

dill sprigs.

The Veterinarian’s Evening Sandwich 

4 slices of dark rye bread

4 oz. liver pate 

4 tsp. butter

4 slices jellied consommé 

Garnish:

8 slices of salted veal (see recipe below)

8-12 slices of raw red onion rings

Cress or sprigs of dill

To assemble, spread 1 tsp. herbed fat, if using, or butter on each piece of dark rye bread. Place one thick slices of liver pate on each piece of bread, two or three slices of salted veal on top of pate and a strip of jellied consommé on top of meat.  Garnish with rings of raw onions and cress or dill.

Burnt Sugar Cake

It’s dark outside most of the time now in Denmark, and the Danes prefer to stay indoors baking making preparations for the Christmas season. They can also be busy visiting the many Christmas markets, buying lots of Christmas decoration, Christmas presents and making Christmas goodies. Here is a fun cake that both children and adults love.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Burnt Sugar Cake ( Brunsviger in Danish)

12 to 16 servings

1 cup whole milk, warmed to 100-110 degrees F (37-43 degrees C)

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

To make, heat milk to 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.

Add eggs, sugar, salt and melted butter to milk, stirring constantly to combine. Add the flour in small portions. stirring constantly   until dough is soft, elastic and slightly sticky. You may not need to use all the flour. Grease a large bowl with a small amount of oil, place dough in bowl, cover with a clean dry tea towel and let rise for 30 minutes.

Grease  a 9 x 13 inch (23 x 33 cm) baking pan with butter and line with piece of parchment paper extending up to the edges of pan. Deflate the dough and pour into baking pan. Dip your fingers in some flour and press the 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 Topping:Melt butter over low heat and add 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.

Duck Breast with Pears in Red Wine sauce and Mashed Parsnips

Most people love duck, but it can be very time consuming  to make and very expensive. Now we have duck  in the supermakets that are reasonably priced, widely available and sold in all kinds of cut. A couple of duck breast and you make  make a quick dinner under 30-40 minutes. Making mashed parsnips is also a nice change from potatoes. They are not expensive and can be kept for months in a cool place in the house.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Duck Breast  with Pears in Red Wine Sauce 

Serves 4

1½ lb (600-700 g) duck breasts without skin or bone, cut into ½  x ½ inch strips

2 tbsp. flour

1 tsp. salt

fresh ground black pepper

1 finely chopped onion

3 ripe pears, cut into thin wedges

2 tbsp. oil

1 cup red wine

½ cup chicken stock

1 tsp. brown sugar

½ tsp. ground ginger

1-2 tsp. cornstarch mixed with 1 tbsp. water

Garnish:

2 tbsp. finely chopped parsley

To make duck, dredge duck strips in flour combined with salt and pepper. Heat 1 tbsp. oil in a large pot over medium-high heat. Working in batches, cook duck until browned on all sides. Transfer to a plate.  Add more oil and add the rest of the duck, browning on all sides. Transfer to a plate. Add more oil and fry the onions 2 mintues. Add pear wedges, red wine, chicken stock, brown sugar, ginger to the pot. Bring the duck back to the pot, reduce heat , cover and cook 5 minutes. Stir in the cornstarch mixture and cook 1 minute or indtil the sauce is a little bit thicker.

Mashed Parsnips

Serves 4

2 lb. (910 g) Parsnips, peeled and cut into small pieces

½ lb.(225 g) potatoes, peeled and cut into small pieces

Approx. 1½ qts. (1½ liter) water

½ cup (4 fl. oz.) heavy cream

salt and freshly ground pepper

fresh thyme leaves

To make parsnips, place parsnips and potatoes in a large pot and cover with water. Bring to a boil, and cook until tender, 15-20 minutes. Drain liquid and save it.

With a mixer at low speed, beat parsnips and potatoes, adding the water and cream a little at a time. Beating at medium speed, continue 2-4 minutes until mixture is smooth. Season with salt, pepper and thyme leaves.

To serve, serve the duck in the pot and sprinkle with parsley. Set a bowl of mashed potatoes on the table and let the guests take what they want. .

Suggested accompaniment: mashed parsnips,  mashed potatoes or boiled potatoes would also be nice.

Pan Cakes with Clementine and Walnuts

Place a pan cake in the sauce and place a spoonful of Clementine/Walnuts on one side of pan cake and fold twice. Scoop sauce over the pan cakes and if you wish, you can flamber the pan cakes.

Pan cakes are always popular as a dessert. This recipe is easy. You can make the pan cakes the day before and you can make the sauce in the morning and just heat them up when you wish to serve them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pan Cakes with Clementine and  Walnuts 

approx. 12 pancakes

Pancakes:

1 cup (120 g) flour

1 tsp. sugar tsp. salt

3 eggs

2 cups (8 fl. oz.) milk

grated peel of 1 lemon

3 tbsp. beer or water

butter for frying

Orange Sauce with Clementine and Walnuts:

10 clementine, peeled  

2 tbps. butter

2 tbsp. honey

6 tbsp. chopped walnuts

juice of 2 oranges

juice of 1 lemon

10 clementine, peeled

To make pancakes, combine flour, sugar, salt and grated lemon peel. Beat eggs and mix them with flour mixture and a little of the milk. Whisk in the rest of the milk together with beer or water, and beat until smooth.

Pour a little of the batter onto a well greased frying pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, turn and cook the other side.

To make orange sauce, melt butter on a large frying pan, add honey and stir until sauce begins to be golden. Add the chopped walnuts, stir, and then add juices of oranges and lemon. Add clementine and a few drops of cognac in hvis you wish to flamber the pan cakes when the sauce is warm.

 

Halibut with Tomato and Fennel

Halibut can be as long as 8 feet and weigh as much as 660 pounds.  It is a firm fish and can be fried, cooked and smoked. As with most fish, its cooking time is short. This dish can be made in about 15-20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Halibut with Tomato and Fennel

serves 4

1½ lb. halbiut without skin or bone or an other firm fish such as cod, haddock or catfish

2 onions, finely chopped

1 fennel, sliced in thin strips

2 ripe tomatoes, cut in wedges

2 cloves garlic, finely chopped

4 tbsp. oil

4 tbsp. white wine

2 oz. feta, crumbled

2 tbsp. finely chopped parsley

8 olives, sliced in thin slices

To fry fish, rinse and pat dry  with a paper towel. Cut the fish in 1½ x 1½ inches pieces. Heat 2 tbsp. of  oil in a large frying pan over medium heat and add onions  and fennel and  fry 2-3 minutes. Add the tomato wedges and fry 2 more minutes. Take the vegetables up. Heat the rest of the oil and fry the fish 4-5 minutes. Come the vegetables back into the pan Add the white wine and cook 1 minute. Smuldre feta over the pan and cook 1 minute. Sprinkle with parsley and olives.

Suggested acompaniment: Boiled potatoes or crusty bread.

Sautèed Cod with Mustard and Capers

Mustard is not just for hot dogs. Its a wonderful spice to be used in all kinds of recipes. Here is a quick and easy fish dish that takes less than 20 minutes to make and tastes wonderful. Remember, a new jar of mustard tastes stronger than a jar that has been opened for a while. I used wholegrain mustard in this recipe which gives it an extra good taste. I also use wholegrain mustard when I make salat dressing.

 

 

 

 

 

 

 

 

 

 

 

 

Sautéed Cod with Wholegrain  Mustard and Capers 

serves 4

4 cod fillets with skin and scales removed

1½ oz. flour

salt

sort pepper

3 tbsp.  mustard

3 tbsp. capers

To make cod fillets, rinse, pat dry and dredge fish fillets in a mixture of flour, salt and pepper.

Melt  butter in a large pan and sautè until crisp , 4 minutes. Turn them and add mustard and capers to the butter in the  pan.  Scoop mustard and capers butter over the fish fillets while they finish cooking  about 1-2 minutes.

Serve  with boiled potatoes and your choice of a vegetable.

Mussels Cooked in Beer

When living in Denmark  you are never far from the sea. The Danes like to cook just about everything in beer. The dish is finished with cream, another popular product of  Denmark.

Mussels steamed A (2) (536x800)

How to clean mussels

As soon as you get  mussels home, put them in a large bowl to begin cleaning the shells. If there are any fibers on the surface of the shells, use a wire scrubber to remove them. Rinse  mussels in cold water, put them back in the bowl, cover them with a damp cloth, and refrigerate them until you are ready to use them. The beard – the fibrous strand that comes out from between the halves of the shell and is used by the mussel to attach itself to a rock or other surface – must be taken off right before cooking, since removing it kills the mussel. Take the mussel in one hand and, with your other hand, grab the beard between your thumb and the tip of a spoon and pull hard (maybe it is easier to just use your fingers). If you are serving the mussels without their shells, don’t brother bearding them before cooking them. Once shells are open and mussels are cooked, it’s much easier to remove the beard. Any cooked mussels that don’t open are dead and should be discarded.

 

 

 

 

 

Mussels Cooked in beer 

serves 4

4 lbs.(2 kg) mussels, scrubbed

1½ tbsp. rapeseed oil

2 finely chopped shallots

salt and freshly ground pepper

1 bottle of beer

1 cup (8 fl. oz.) heavy cream

garnish: parsley

To make the mussels, heat  a large heavy pot over high heat until very hot. Add oil and fry shallots, add mussels and beer. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels to 4 warmed bowls.

Add cream to pot, reduce soup by half. Season with salt and pepper and spoon over mussels.

To serve, garnish mussels with chopped parsley and serve immediately.

Suggested accompaniment: crusty bread

 

Red Wine Mulled Pears with Madagascar Pepper

Pears as a dessert  are the usual use for them, but they can also be used as marmalades, chutneys, stewed fruits and  in braised dishes.
One of my favorite desserts, and always a success is Red Wine Mulled Pears.I

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Red Wine Mulled Pears with Madagascar Pepper

Makes 6

6 firm, ripe pears

3 oz. sugar

1 bottle of red wine

1 piece of lemon

1 stick cinnamon

1 tsp. Madagascar Pepper

juice of a lemon

Garnish; Sour Cream or Whipped Cream

To make, heat sugar, wine, lemon peep, cinnamon, pepper corn, and 2 tsp. lemon juice in a  pot where the pears can stand up and not lay down. Bring  to a boil, reduce heat and simmer 5 minutes.

Peel pears and cut a slice of the bottom of each pear so they can stand up in the pot. Cover and simmer the pears 20 minutes. They should not boil. Stick in them  with a knive to you if they are soft. Let them cool in the red wine mixture. Take them up and set them aside. Cook the red wine until it is reduced by half. Add a few drops of lemon juice and a little sugar if needed.

To serve, pour the lukewarm sirup  over the pears and set  a bowl of sour cream or whipped cream on the table so each guest can take as much or as little as they like.

Cod with Orange Sauce

Denmark is an island nation. We’re five and a half million people, an appendix to Germany, the smallest of the Scandinavian countries.  We are traditionally a sailing and fishing nation, depending heavily on the foods from the sea.

The coast of Denmark stretches for a length 7300 kilometers. According to the official Geological Department here in Denmark, it is 8754 kilometers long and this is because of the many islands. The coast of Denmark is unusually long for such a little country. It is even longer than Australia’s coasts. Scene like these can still be seen, but not as many as before.

In Denmark, the fish we eat most of after herring is cod.  Den can be used in all sorts of dishes and is the main fish ingredient in are our fish cakes. It can be fried with or without batter, pan-roasted, cooked whole or in fillets, grilled, poached, sautéed, cooked fricassees, cooked in soups and other casserole dishes. It can also be stir-fried if you are care not to stir too much. Here is a favorite wok  dish of mine and my family. And as with many wok dishes, it takes very little time to make.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir-fried Cod with Orange Sauce

Serves 4

1 lb. cod or another firm fish without bones

2 tbsp. flour

salt and freshly ground pepper

1 onion, finely chopped

1 large pepper, cut into thin strips

3 oz. mangetout peas, nipped

1½ tbsp rapeseed oil

½ cup white wine

1 tsp. grated orange peel

juice of an orange

1 tsp. tarragon

½ tsp. salt

2 tsp. cornstarch

Garnish:

2 tbsp. finely chopped parsley

To make fish, rinse fish  in cold water, pat dry, cut into smaller pieces  and dredge them in flour combined with salt and pepper. Heat the oil in a wok or a large frying pan. Fry fish 2-3 minutes. Take them up and set them aside. Add the onions and peberfrugt in the pan and fry 3 minutes. Add white wine and cook 1 minute.   Add orange  peel and juice, tarragon and salt. Mix the cornstarch with a little water and add to the wok/pan and return the fish to wok/pan and mange tout peas. Heat the dish 2 minutes.

To serve, divide the fish into four portions and serve with either rice or boiled potatoes.

Chicken wih Creamed Salsify and Walnuts

Salsify is a good and inexpensive vegetable. A taste a bit like asparagus and it often called poor man’s asparagus. I like it and use it in my cooking as often as I can get ahold of it. This recipe is a quick one and takes just 15-20  minutes to make. I am still working on my book and like to prepare a quick and easy meal when I come home at night. If you can’t find salsify, you can always use white or green asparagus.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Breast with Creamed Salsify

4 main course servings

4 chicken breasts without skin or bones

tbsp. butter

2 tbsp. rapeseed oil

salt and freshly ground black pepper 

2 oz. bacon, finely chopped

8 spears of salsify, scrubbed and trimmed, cut into 2 inch pieces 

1 cup heavy cream

½ cup vegetable bouillon

2 oz. butter

salt and freshly ground pepper

4 slices of toasted white bread

Garnish:

a few salad leaves

2 oz. walnuts, chopped

chives

To make chicken, cut the chicken in 1×1 inch pieces. Melt butter, add oil and fry chicken over medium-high heat 2 minutes. Take them up, sprinkle with salt and pepper and set aside. 

To make salsify, cook bacon in a skillet over medium-low heat until the fat is reduced, then add the salsify, cream and bouillon. Cover and cook 5-10 minutes depending on how thick the salsify are. Transfer salsify to the plate with chicken and hold them warm. Strain cream, return to skillet and add the butter and stir until butter is incorporated with the cream. Bring the chicken and salsify back to pan and warm the dish a few minutes.

To serve, place a slice of toasted white bread on 4 plates and a few leaf of salad. Spoon the chicken and salsify over  the bread slices and sprinkle with chopped walnuts.