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Yet More Smorrebrod

  • Posted by ADMIN on 09/26/2007
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LIVER PASTE 2: (Leverpostej 2) Put 2 lb. pig's liver twice through the grinder. Then put 1 lb. fat pork twice through the grinder together with an onion but do not mix the liver with the pork. Mix 1/4 cup butter, 1/4 cup flour and 2 cups of milk in a pot and let simmer. Add the ground...


Stewed Codfish (Plukfisk)

  • Posted by ADMIN on 09/26/2007
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Carefully remove bone and skin from leftover boiled codfish and flake into quite small pieces. Make a smooth white sauce of the butter, flour and milk or cream. Season with salt and pepper, and add the mustard or mustard sauce. Combine the fish, potatoes, and sauce. From "Danish...


Still More Smorrebrod

  • Posted by ADMIN on 09/26/2007
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ITALIAN SALAD: (Italiensk Salat) Mix together cooked diced carrots, finely cut asparagus, small peas and mayonnaise. If home-made mayonnaise is used, add a few drops of tarragon vinegar just before stirring in the vegetables. Press a lettuce leaf as tightly as possible on buttered bread and...


Sandcake (Sandkage)

  • Posted by ADMIN on 09/26/2007
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I was getting ready to ship off the Danish cookbook to Ted when I remembered that you had asked for a recipe for Danish pastry. Here's a gen-u-wine one, several variations and a short recipe for Sand Cake that got snagged with the Danish recipe. Mix the butter and sugar, add the eggs one...


Ris a L' Amande (Danish Rice and Almond Dessert)

  • Posted by ADMIN on 09/26/2007
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Bring the milk to a boil in a 2 quart saucepan, and add the sugar and the rice. Stir occasionally. Lower heat and simmer uncovered about 25 minutes, till the rice is quite soft but not mushy. Pour the finished rice immediately into a shallow bowl to cool quickly. Add the chopped almonds, sherry...


Open Sandwiches (Smorrebrod)

  • Posted by ADMIN on 09/26/2007
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There is no doubt that Denmark's open sandwiches (Smorrebrod) are the most famous feature of the Danish kitchen. Strangely enough they are not found elsewhere, even in neighboring countries. Danish sandwiches have hundreds of variations and new ones are constantly being composed. From the...


More Smorrebrod

  • Posted by ADMIN on 09/26/2007
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SHRIMP SANDWICH: (Rejemad) The small Danish shrimps are extremely popular delicacies and most Danish housewives are virtual masters at peeling them, but it is slow work for the beginner. At restaurants shrimps are always served peeled unless the customer specifically asks for unpeeled ones....


Klipfish (Klipfisk)

  • Posted by ADMIN on 09/26/2007
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Now watch this sleight of culinary hand as I effortlessly slip across national boundaries and across hemispheres to inextricably link the cuisines of Denmark and Mexico. Klipfish is salted dried cod, and Danish klipfish is so good that large quantities of it are exported to Spain, where...


Gaastesteg Med Aebler Og Svedsker (Goose W/apples&prunes)

  • Posted by ADMIN on 09/26/2007
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Preheat oven to 325øF. To prepare this classic Danish Christmas dish, first wash the goose under cold running water. Pat it thoroughly dry with paper towels and rub inside and out with lemon. Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and...


Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)

  • Posted by ADMIN on 09/26/2007
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Rinse and bone the herrings. Dip in flour (2 tablespoons), the beaten eggs and the bread crumbs. Fry in plenty of butter. Serve with onion sauce and boiled potatoes. To make the onion sauce melt 2 tablespoons of butter in a pot over a low flame. Stir in 2 tablespoons flour and add milk,...


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