The new version of Dinning with the Danes – 100 recipes is now in the book stores. Month by month it will show you how to make classic everyday meals and party dishes, and features anecdotes from Danish food culture throughout the centuries. With this book you can learn to bake Christmas treats and renowned Danish pastries, celebrate midsummer the Danish way or try out the many varieties of open-face sandwiches. It makes a great gift for English speaking friends and, of course, many tourist buy this book as a reminder of beautiful Denmark and some of the food they have eaten while they were here.
I first wrote Dining with the Danes for more than 20 years ago and it has been a best-seller ever since. It was time to freshen up the book with new pictures of Denmark and new pictures of the recipes.
Tartlets with Creamed Shrimp and Asparagus
Tarteletter med stuvede rejer og asparges (Danish name)
The word tartlet is French and means little tart. Tartlets have been popular in Denmark as well as the rest of Europe since around 1700.
2 tbsp. butter
2 tbsp. flour
8 oz. (200 g) shrimps
8 oz. (200 g) asparagus from a jar, cut into smaller pieces
1 cup (8 fl. oz.) of asparagus water from the jar of asparagus
1 cup (8 fl. oz.) heavy cream
1 egg yolk 10 tartlets*
Garnish: cress or dill
To make filling, melt butter over medium heat, stir in the flour and add the asparagus water a little at a time, stirring all the time. Add cream a little at a time, stirring constantly. Add a little hot broth to egg yolk and then pour mixture back into broth. Do not let sauce boil. Add shrimps and asparagus to the sauce and warm a few minutes.
To assemble, warm tartlets after instructions on the package. Place a large spoonful of filling in each tartlet and garnish with cress or dill.
*If tartlets cannot be bought at stores in your area, or if you simply wish to make them yourself, here is a recipe for them.
6 oz. (175 g) flour
3 oz. (90 g) butter 1 egg
To make tartlets, sift flour into a mixing bowl. Add butter and rub it into flour with your fingertips until the mixture resembles fine breadcrumbs. Add egg (and maybe a little cold water) and form a dough. Knead briefly on a lightly floured surface until smooth. Do not overwork the dough or it will become oily, and the baked pastry will be tough. On a lightly floured surface, roll out dough to a thickness of ¼ inch (6 mm).Cut out 12 circles with a glass and use them to line a 2½ inch (6-25 cm) deep muffins tin. Prick insides with a fork, chill tartlet cases for 30 minutes.
Preheat oven 350°F.
Arrange tartlet cases cases on a baking sheet and bake 5 minutes.