Copyright
© Copyright 2023 Marit Peters
All Rights Reserved
Contents
Introduction
Author’s Note
Remoulade
Pickled Beetroot
Yellow Pea Soup
Brown Gravy
Potato Soup
Italian Salad
Horseradish Sauce
Kale Soup
Apple Wedges
Potato Salad
Dill and Mustard Sauce
Liver Pate
Lingonberry Gravy
Red Cabbage
White Cabbage with Cream
Cucumber Salad
Caramel Potatoes
Hasselback Potatoes
Curried Herring
Poached Cod
Herring With Mustard
Poached Cod
Fried Plaice Fillet
Oysters with Horseradish and Apple
Herring Salad
Fishcakes
Apple Porridge with Pork
Chicken Salad
Chicken and Asparagus Tarts
Meatballs with Curry Sauce
Parisian Steak
Roast Pork
Roast Turkey With Juniper Stuffing
Mashed Potatoes With Bacon and Onions
Beef Patties With Cream Sauce
Roast Duck
Open Faced Sandwich
Christmas Cookies
Fruit Salad
Carrot Bread Rolls
Rice Pudding
Cherry Sauce
Apple Pudding
Jewish Cookies
Pancake Balls
Goose Bread Cake
Ginger Cookies
Oat Balls
Marzipan
Citronfromage
Candied Almonds
Fried Cookies
Red Berry Pudding
Kringle
Mulled Wine
Photo Credits
INTRODUCTION
Christmas is a popular holiday in Denmark. Many aspects of the Danish Christmas are similar to other nations’ celebrations and particularly those of other northern European nations. Denmark has Santa Claus in the guise of Julemanden – The Christmas Man and Christmas trees. The main Christmas dinner and gift giving is on Christmas Eve – December 24th. Denmark’s Nordic cold climate, love of cosiness and stylish Scandinavian design creates a traditional festive atmosphere.
Denmark has some special traditions and Christmas foods of its own. For example Christmas Lunches are held by friends, families, schools and clubs where food and drink is consumed all day.
Danish Christmas food consists of hearty dishes such as roast duck, crispy roast pork, numerous pickled herring dishes, fried sausages and meatballs, vegetable dishes such as potatoes with sugar and many wonderful cookies and desserts.
Find out more about Danish Christmas food and traditions in this book.
Author’s Note
This book contains a selection of DanishChristmas recipes – recipes eaten in the county of Denmark during the Christmas period. The recipes have been written by the author. The ingredients should be easy to find and no special equipment is needed to cook the dishes.
Remoulade
Ingredients
1 grated carrot
half a grated apple
half a finely chopped red onion
1 teaspoon of curry powder
3 tablespoons of sour cream
4 tablespoons of mayonnaise
1 teaspoon of wet mustard
2 finely chopped dill pickles
1 teaspoon of sugar
lemon juice
salt
pepper
Squeeze the carrot, apple, onion and pickle in a cloth to get rid of excess moisture.
Put the sour cream, mustard, mayonnaise, lemon juice and vegetables in a bowl and mix. Add the curry powder and mix. Add some salt and pepper, some lemon juice and the sugar. Mix.
Store in the refrigerator.
Pickled Beetroot
Ingredients
1.5 kg/3.3 lb of cleaned beetroot
1 tablespoon of peppercorns
4 sprigs of thyme
peeled horseradish slices
850ml/3 and a half cups of white vinegar
600g/1.3 lb of caster sugar
Put the beetroot in a pan of water. Bring to the boil then cook for 50 minutes - until cooked.
Drain the beetroot then put in cod water for 5 minutes. Remove the beetroot skin. cut the beetroot into slices.
Mix the peppercorns, vinegar, sugar and thyme is a pan. Boil then add the beetroot and cook on a low heat for 5 minutes.
Put the beetroot sterilised jars with the liquid and a horseradish slice (one per jar). Put the lid on the jar and leave for a few weeks before using.
Yellow Pea Soup
Ingredients
725g /1.6 lb of salt pork
400g/14 oz of dried yellow peas soaked in water for about 13 hours
3 peeled and chopped carrots
1 peeled and chopped leek
1 teaspoon dried parsley
1 bay leaf
240ml/1 cup of pork stock
Put the peas in a pan of water and bring to the boil. Cover and simmer for 20 minutes - until cooked.
Drain the peas.
In another pan, add the pork, pork stock, bay leaf, parsley, carrots and leeks. Simmer for 25 minutes. Drain, reserving the liquid. Put the pork on a plate and cut it into pieces.
Put the peas in a pan with the liquid from the other pan. Serve the pork with the soup.
Brown Gravy
Ingredients
5 tablespoons of butter
4 tablespoons of flour
5 tablespoons of sherry
4 tablespoons of white vinegar
940ml/4 cups of beef stock
salt
black pepper
Put the butter in a pan and melt on a low heat. Add the flour and make a paste. Add the stock and vinegar and stir to make a smooth mix.
Cook on a low heat for 6 minutes. Add some salt and pepper and stir. Cook on a low heat for 12 minutes. Add the sherry 2 minutes before the end of the cooking time.
Potato Soup
Ingredients
2 peeled and chopped potatoes
1 ham bone
5 chopped spring onions/scallions
2 chopped stalks of celery
Impressum
Verlag: BookRix GmbH & Co. KG
Tag der Veröffentlichung: 24.10.2023
ISBN: 978-3-7554-5843-2
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