Julekake is a Norwegian Christmas Bread which is really easy to make. The original recipe called for candied citron which I think is what we reffer to as “Sukat” in Denmark. I had neither on hand but I did have candied orange peel which I believe is more or less in the same family. The candied orange peel does render a very unique flavor to the bread, a flavor you either love or hate So if your not a fan, you can always just leave it out or maybe replace it with some dried cranberries, yum!
The bread is served either warm or toasted with soft butter or some jam. I would like to point out that the unique candied orange flavor goes really well with Nutella, although I don’t think Nutella would be a traditional way of serving the bread, but delicious nonetheless.
Julekake (makes 1 loaf)
1/4 cup butter
2 1/4 teaspoon active dry yeast
1/4 cup water
1/2 teaspoon sugar
1/2 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cardamom
2 1/2 cups all-purpose flour
1/4 cup candied orange peel, diced (candid citron or Sukat)
1/4 cup dried cherries
1/4 cup raisins
1 egg, for egg wash
Melt butter and set aside. Combine water, 1/2 teaspoon sugar and milk in a small sauce pan, heat to no more than 110 degrees F and remove from heat. Sprinkle yeast over warm milk, give a quick stir and let sit 10 minutes. Place fruit in a small bowl with 1-2 tablespoons of the flour, mix to coat fruit with flour, set aside. Pour milk/yeast mixture into bowl of stand-mixer fitted with the dough hook. Add egg, 1/4 cup sugar, salt, cardamom and butter, start mixer on medium-low. Add flour in increments and finally add the fruit. Place dough on flour dusted work surface and knead briefly until smooth. Place dough in a greased bowl, cover with a clean, dry tea-towel and let rise for 1 hour or until double in size. Line a baking sheet with parchment paper and set aside. Give dough a quick knead to deflate and place on baking sheet. Cover dough with tea-towel and let rise for another 45 minutes. Preheat oven to 350 degrees F. Lightly beat egg to make an egg wash. Brush dough with egg wash and bake for 30 minutes. Note: you may need to cover bread loosely with foil after the first 20 minutes of baking to avoid over-browning. Serve warm or toasted with butter or jam. Glædelig Jul and Merry Christmas!
Source: adapted from Mrs. Sig Score
Posted in Bread, Christmas, Norwegian | Tagged bread, candied orange peel, christmas, dried cherries, Julekake, Norwegian, raisins | 3 Comments »
Orange Cranberry Bread
I have been looking to change-up the holiday table a bit. I am big on traditions but there’s always room for minor improvements. Cranberries definitely belongs on the table, but serving cranberry sauce which no one in our household seems very fond of anyway, just doesn’t make sense. So I was looking for an alternative when I came across this wonderful recipe. The only minor change I made was to toss the chopped cranberries in a little confectioners sugar to take away some of the bitterness of the berries. The bread turned out sweet and tart with a subtle background flavor of orange and a little crunch from the walnuts, very delicious. A nice addition to my holiday table.
Cranberry Bread (makes 1 loaf)
165 gram all-purpose flour (5.8 oz)
135 gram whole wheat flour (4.75 oz)
200 gram sugar (7 oz)
1 small teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
35 gram unsalted butter, melted (1.15 oz or 2 1/2 tablespoons)
1 egg, beaten
177 milliliter orange juice (6 oz or 3/4 cup)
1 tablespoon orange zest (zest from 1 medium orange)
50 gram walnuts, chopped (1/2 cup) – optional
160 gram fresh cranberries, roughly chopped (1 1/2 cups)
2 tablespoons confectioners sugar
Preheat oven to 350 degrees F (176 degrees C). Grease a 9 x 5 inch loaf pan (22 x 12 cm), line bottom of pan with parchment paper and set aside.
Give cranberries a rough chop, add confectioners sugar, stir to combine and set aside.
In a medium bowl combine both types of flour, sugar, salt, baking soda and baking powder. Add melted butter, egg, orange juice and orange zest, stir until blended. Add walnuts and cranberries, stir until evenly distributed. Pour batter into loaf pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool completely on wire rack. Enjoy!
Source: adapted from Wild Yeast via Ocean Spray
Posted in Autumn, Bread, Christmas, Side dish | Tagged autumn, bread, cranberry, cranberry bread, fall, holiday, side dish, thanksgiving | 6 Comments »
When the weather turns cold and gloomy there is just nothing better than warm food that’s been simmering in a pot for a couple of hours. Light some candles and create some “hygge” (coziness) and enjoy your stew with mashed potatoes. There, I am ready for winter hibernation.
2 lbs chuck beef, cut into bite size pieces
Salt and Pepper
Extra Virgin Olive Oil, for frying
1 whole medium onion, diced
2 cloves of garlic, chopped
4 oz tomato paste
1 quart chicken stock
several dashes Worcestershire sauce
1/2 teaspoon sugar
4 carrots, peeled and sliced
1 large turnip, peeled and cubed
Season beef cubes with salt and pepper. Heat cooking pot to medium-high heat, add olive oil and brown beef in small batches on all sides, remove beef to a plate and set aside.
Lower heat to medium, add onions and cook until translucent. Add garlic and cook for another minute. Add tomato paste, stir to combine and cook for another 2 minutes. Add chicken stock, Worcestershire sauce and sugar to cooking pot. Add beef cubes back into stew, reduce heat to low and simmer covered for 2 1/2 to 3 hours.
After 2 1/2 to 3 hours add carrots and turnips, simmer covered for another 30 to 40 minutes. Adjust taste with salt and pepper. Serve with mashed potatoes and enjoy!
Source: adapted from Pioneer Woman
Posted in Beef, Comfort food, Stew | Tagged beef, comfort food, stew | 7 Comments »
Hvedebrød aka Franskbrød
When my parents learned that I was going to move all the way to America, my mother gave me this wonderful baking book. This book has so many wonderful recipes in it and I have read the book from cover to cover many times. But imaging that in the past 27 years I have been living in this country, I have never actually baked a recipe from it…until today The excuses as to why not, are many but the main one has always been conversions. Well by now I am finally comfortable with metric to US conversions and so I picked up this great book once again and decided that the time had finally arrived.
Lademanns Brødbagebog – a gift from my mother
I wanted to pick something very familiar that I grew up with and Hvedebrød, aka Franskbrød as we called it, was always my favorite. I know that this bread is probably very outdated since today’s popular breads tend to be very healthy and loaded with seeds and different types of whole flour but this Franskbrød still holds a special spot in my heart ♥
Hvedebrød aka Franskbrød
1/2 liter water (5 deciliter or 17 fluid ounces)
2 1/4 teaspoons active dry yeast (or 25 gram fresh “cake” yeast)
1 teaspoon sugar
2 teaspoon salt
750 gram all-purpose flour (25.5 ounces)
Heat water to 100 degrees F (37 degrees C). Sprinkle active dry yeast over warm water and give a quick stir, let sit for 10 minutes. Pour water/yeast mixture into mixing bowl, add sugar and salt. With the mixer on medium-low add flour in small increments, you may end up holding back a little of the flour . Mix until dough starts to let go from the sides of the bowl. Place dough into a clean bowl sprinkled with a little flour and cover with a clean, dry tea-towel. Place in a warm location and let rise until double in size, approx 45-55 minutes.
Spray a 9 x 5 x 3 inch baking pan with baking spray and dust pan with flour, set aside. Sprinkle work surface with a little flour and give dough a quick knead to deflate. Shape dough into a log and place into prepared baking pan. Cover with tea-towel, place in a warm location and let rise for another 20 minutes.
Preheat oven to 390 degrees F (200 degrees C). Fill an oven-proof bowl with hot water and place in oven on the lowest rack.
If desired, once the dough has risen, cut slits into dough with razor blade or a very sharp knife. Brush top of dough with a little milk or water. Place dough on the middle rack in oven and bake for 35-40 minutes. Bread is always best when eaten fresh but is also very good 1 or 2 days old and toasted. Enjoy!
Source: Lademanns Brødbagebog
This post has been submitted to YeastSpotting
Posted in Bread, Breakfast, Danish | Tagged brød, bread, Danish, dansk, Franskbrød, Hvedebrød, recipe, toast, white bread | 8 Comments »
I am really enjoying this wonderful Fall weather we are having here in Virginia Beach. It’s raining, as I am typing up this blog post and I love the sound of rain drumming on the roof. What goes perfectly with a day like this? Danish Æblekage (Apple Cake) of course. And this cake is a perfectly wonderful, super delicious cake. It’s easy to make and it will fill your house with the aroma of baking apples and cinnamon. Bring on the season
Add apples, sprinkle with cinnamon sugar, pour batter, add more apples, sprinkle with cinnamon sugar and bake.
I had to do a few minor adjustments to this cake. The original recipe called for a 28 cm (11 inch) spring-form pan which I did not have, so I used my 23 cm (9 inch) pan instead. The cake piled up nice and high but I had to adjust the baking time to make sure it was baked through. I also placed a piece of foil loosely over the cake the last 10 minutes of baking to prevent it from browning any further. It turned out fabulous.
Æblekage – Apple Cake
250 gram butter (8.8 ounces), room temperature
250 gram sugar (8.8 ounces)
4 large eggs, room temperature
250 gram flour (8.8 ounces)
1 teaspoon baking powder
4 teaspoons vanilla sugar
6 large red apples
5 tablespoons sugar
3 teaspoon cinnamon
Line a 9 inch (23 centimeter) spring-form pan with parchment paper and set aside.
Peel and core apples, cut into quarters and then slices, set aside. Preheat oven to 350 degrees F (180 degrees C).
In a large bowl beat butter and sugar until thick and smooth. Add eggs one at the time, beating well after each addition. Add baking powder and vanilla sugar to flour. With mixer on low speed, add flour mixture to wet ingredients and mix only until combined.
Stir together the 5 tablespoons of sugar with the cinnamon, set aside. Line bottom of baking pan with 1/2 of the apples, sprinkle with 1/2 of the sugar/cinnamon mixture. Pour batter over apples and smooth batter to edges of pan. Add remaining apples on top on the batter. Sprinkle remaining sugar/cinnamon mixture on top of apples.
Bake cake for 1 hour and 25 minutes or until set in the center. I placed a piece of tinfoil loosely over top surface of cake for the last 10 minutes to prevent further browning. Let cake cool completely on a baking rack. Serve with a dollop with whipped cream or ice cream. Enjoy!
Source: adapted from Beretninger fra et autentisk landbrug
Posted in Autumn, Cake, Danish | Tagged apple, autumn, æblekage, æbler, cake, Danish, kage | 18 Comments »