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Danish Canadian Kringle
Pour milk into bowl, sprinkle over the yeast and stir to dissolve. Add eggs, sugar and salt. Cover and leave for 30 minutes. Cut the butter into cubes and rub with hands into the flour. After 30 minutes, add yeast mixture to flour and combine. Knead on a floured surface until dough is smooth. The dough is delicate, so you may have to use a bit more flour and handle with care. Place dough in bowl and cover, let rise at room temperature for 1 hour.
For filling, mix chopped almonds, sugar, and butter into a paste. Set aside and roll the dough on a floured surface, into a rectangle. Fold it into three, cross ways, like a business letter, then turn it 90 degrees. Divide dough into three and roll each out into rectangles. Divide filling into three and spread in equal portions on each rectangle down the centre. Scatter raisons (optional) over dough.
Fold the short ends up first, over the filling. Fold the sides over the filling, and over lapping by 1cm. Place on baking sheets lined with parchment, and cover with a tea towel. Let rise for 30-40 minutes, till dough feels puffy to the touch.
Pre heat oven to 425° F
Brush each pastry with egg and sprinkle with almond flakes. Bake for 15-20 minutes, keeping an eye on them so they do not look too dark. If they are darkening too quickly, reduce oven temperature to 400° F. Cool down on wire rack, these can be served warm or cool.
1/3 cup + 1 tbsp lukewarm milk
3 eggs lightly beaten
1/2 cup white sugar
4 1/4 cups flour
1 1/4 cup roughly chopped almonds
1 cup white sugar
18 tbsp soft butter
1 cup raisins
1 egg beaten
2/3 cup slivered almonds
Handful of raisins (optional, to taste)
Beat flour, milk and egg yolks together until there are no lumps. Add melted butter and beat well. Fold in beaten egg whites.
Heat Æbleskiver pan, and lightly oil. Fill each hole till almost full. Wait a couple seconds, then use a knitting needle or wooden skewer to turn each ball a quarter way round. Quickly turn all balls, then starting with the first one, turn all balls again, and repeat till the balls are complete. Continue turning till brown and crisp on all sides.
If your balls are not hollow, fill the holes a little less.
Do not be worried if you tear or over cook, these take a couple of tries to get the knack of cooking.
Serve with icing sugar and jam, or what you would normally eat with pancakes. These can be frozen and reheated in the oven later.
3 eggs, yolks separated and whites beaten
1 1/3 cup flour
1 cup milk
3/4 cup melted butter
Danish Roast Pork
If you wish to add spiced paste, put all spices and herbs and chills into a processor, or with a mortar and pestle, grind it up and make a paste. Remove the pork rind and cover meat with paste, then put the scored pork rind back on and twine the roast. Bake at 400° F for one and a half hours.
Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5mm (1/5 inch) apart. Make sure to make deep grooves in the rind, but do not cut into the actual meat. Rub the entire roast thoroughly with coarse salt. Make sure that you get lots of salt in the grooves. (Optional) Place 3-6 dried bay leaves in the grooves.
Place the roast on a rack with a roasting pan underneath in the roasting pan. Add ½ litre (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this, you risk that the rind gets an uneven color or get burned. Preheat the oven to 225° C (440°F) and cook the roast for 15 minutes. Turn on the heat to 200° C (400° F) and continue cooking. When the core temperature is 65° C (150° F). Let cool for 15 minutes and serve.
For gravy, drain vegetables from the water, and pour into saucepan. Add some heavy cream and some brown gravy coloring, add salt to taste.
2 kg boneless pork roast with rind
5 dried bay leaves (optional)
1 lemon worth of finely grated zest
5 chopped garlic cloves
2 cinnamon sticks
2 star anise
Heat oven to 220° C (425° F)
With a very sharp knife, score the rind on the pork roast. Cook the meat with the rind side down in a roasting pan with a small amount of water that is just enough to cover the rind. Place in oven.
After 20 minutes remove the roast from oven and the rub with plenty of salt. Return roast rind side up to the oven for another 25 minutes or until rind bubbles and turns golden brown. Turn heat down to 150° C (300° F) then add prunes and peeled and quartered apples to the pan.
1.5 KG of pork with rind
2 small cooking apples
100g of prunes soaked in salt
Bring a large pot of water to a boil and cook potatoes in it until nice and tender. Rinse them in cold water and peel the skins off. They should come off easily if they are cooked all the way through. Make white sauce. In a sauce pan add butter, flour, milk season with salt and pepper.
Slice the potatoes and add to the sauce, stirring carefully while reheating over medium heat. Add parsley and serve.
750 g of small or new potatoes
45 ml/3 tbsp butter
45 ml/3tbsp flour
450 ml milk
Salt and white pepper to taste
Parsley to taste
Clean and peel potatoes and cut them into quarters. Cover with water and boil until soft on stove top. While potatoes are boiling, cut onions into nice thin slices, then set aside and cut bacon into strips and fry. Once bacon is done, remove from pan while leaving grease in pan. Fry onions in bacon greased pan on medium heat, and add a tbsp. of butter to caramelize them.
Once the potatoes are nice and tender, add 3 tbsp of butter and ½ cup of cream and whip them till smooth. Scoop mashed potatoes onto serving plate, and top with bacon slices and caramelized onion.
600g russet potatoes (about 6 small potatoes)
6+ strips of bacon
1 whole yellow onion
½ cup of cream
4 tbsp of butter
Parsley or leek
For Soup Kodboller
Grind meat 3 to 4 times with onion. In large mixing bowl, combine meat, flour, eggs, salt, pepper and water.
Drop by teaspoon or use Danish dumpling maker (bollerprojte), into lightly salted boiling water. Boil gently for 3 to 5 minutes. Remove and stain, serve in chicken soup.
250 g lean ground beef
250 g lean ground pork
75 ml (5 tbsp) flour
10 ml (2 tsp) salt
10 ml pepper
1 onion finely grated
200 ml water
Dissolve yeast in the warm milk in a mixing bowl. Add saffron and stir until the mixture turns yellow. Mix in melted butter.
In a separate bowl, stir together flour and salt, then stir in the sugar and raisins. Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl. Knead the dough on a floured surface for 10 minutes, until shiny, but not sticky. Return dough to the bowl and cover with a dish towel. Let rise for 1 ½ hours at room temperature.
Lightly knead the dough again on a floured counter. Divide it into 22 equal pieces. Roll them out into sausages, then form them into different shapes. Curl up the ends and stud with a few raisins. Place breads on cookie sheets lined with baking parchment. Cover with clean dish towels and let rise again for 30 minutes. Preheat the oven to 350° F. Brush the risen breads with beaten egg, and bake for 20 to 25 minutes, or until golden brown all over. Let cool on a wire rack, and eat plane or with butter.
2 cups lukewarm whole milk
½ tsp saffron
1 cup melted salted butter
7 cups all-purpose flour
1 tsp salt
½ cup white sugar
1 cup raisins
1 egg beaten
Mix all the ingredients in a large pot. Slowly raise heat until warm. Do not boil!
That is it. Serve warm glogg in tall glasses with a spoon to dig up the almonds and raisins.
Store the extract in the refrigerator, consume within a month.
1 bottle of red wine
1 cup of chopped blanched almonds
1 cup of raisins