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Fastelavnsbolle with Remonce and Raspberry Cream

Fastelavnsbolle with Remonce and Raspberry Cream

It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.

Fastelavnsboller short-cut

Fastelavnsboller short-cut

Fastelavnsboller (makes 6)

Ingredients:

1 store-bought roll croissant dough

1 egg, for glazing rolls

1 tbsp cold water

For the Remonce:

50 g butter, room temperature

50 g Marcipan

50 g sugar

1/2 tsp vanilla sugar

For the Raspberry Cream:

2 dl heavy whipping cream

1 tbsp confectioners sugar

2 tbsp raspberry jam

red food coloring, optional

For decorating:

confectioners sugar

1 tbsp freeze-dried raspberries, optional

Directions:

Preheat oven to 350 degrees F.

To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.

Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.

To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).

Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!

Source: Odense Marcipan

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Smørrebrød with Smoked Salmon and Caviar

Smørrebrød with Smoked Salmon and Caviar

I think we are overdue for another piece of Smørrebrød (Danish open faced sandwich) and lets make it a festive one. I love smoked salmon and I love caviar. Of course I don’t use expensive caviar, just good old Lumpfish, and so for the purpose of this post we’ll leave the expensive stuff for the Czars and the Royals. But I am picky about my smoked salmon. I don’t care for salmon that is too soft in texture, I prefer for it to be firm and not fall apart when I separate the slices. There is nothing worse than mushy salmon. The mustard I used was a Swedish mustard with dill, but any sweet mustard will do. Happy New Years to all of you!

Smørrebrød with Smoked Salmon, Caviar and Dill Mustard

Smørrebrød with Smoked Salmon, Caviar and Dill Mustard

Ingredients: Smørrebrød – Røget Laks (Smoked Salmon)

1 slice white bread

butter, optional

dill or Boston lettuce

smoked salmon

caviar (lumpfish)

mustard with dill (or any sweet mustard)

Directions:

Butter bread if desired. Here I used dill as my base, but you could also use a nice fresh lettuce, for example Boston lettuce. Arrange smoked salmon in a decorative fashion. Top with a little caviar (lumpfish). Add a sweet mustard to the plate for dipping. Enjoy with an ice cold beer. Skål and Cheers!

Source: My Danish Kitchen

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White Gløgg

Hvid Gløgg

It is the time of year, my most favorite, when you cozy up with a warm glass of Gløgg and munch on some delicious Danish Æbleskiver. Gløgg made with red wine is traditional in Denmark and taste wonderful but this Gløgg made with white wine and elderflower concentrate is fantastic. So if you can get your hands on some elderflower concentrate, which is sold by IKEA and a couple of online stores, you simply must try this white wine Gløgg. I used 100 grams of sugar in the recipe but it can probably be cut back to 50 grams, taste as you go along and see how much sugar you like. Enjoy and Merry Christmas to everyone.

Hvid Gløgg

Ingredients:

1 bottle white wine (Chardonnay)

2 deciliter rum(Bacardi) (200 ml or 6.7 fl oz)

2 deciliter Elderflower concentrate (200 ml or 6.7 fl oz)

4 whole cinnamon sticks

8 cardamon pods

50-100 gram sugar (1.8-3.5 oz)

1 organic lemon, sliced

Directions:

Combine all ingredients into a saucepan and warm over low heat. Do not boil or simmer. Serve warm and Enjoy!

Hvid Gløgg

Hvid Gløgg

Source: adapted from politiken.dk

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Nem Leverpostej

Nem Leverpostej

There are many, many different ways you can make Danish Leverpostej, as you can see in my other recipe here, and sometimes the process can be a bit lengthy. So I have been looking for a quick and easy recipe that would still give you a delicious Liver pate, and I don’t think it can get any simpler than this wonderful Leverpostej.

Nem Leverpostej

Nem Leverpostej

A quick word about liver. In my opinion, Pork liver will give you the best flavor and texture for your Liverpostej. Calf liver is your second best choice but it has a stronger liver taste. You can also use Chicken liver but the texture becomes too “mousse like” or creamy for my taste. So my first choice will always be Pork liver even though sometimes it can be a real challenge to find.

Liver Pate (makes three 1 pint ramekins plus one small foil pan)

Ingredients:

250 gram butter (8.8 oz)

500 gram pork liver (17.6 oz)

2 medium onion

2 eggs

1 teaspoon anchovy paste

70 gram all-purpose flour (2.5 oz)

1/2 deciliter whipping creme (1.7 fl oz)

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 teaspoon salt

1 teaspoon pepper

bacon for decoration, optional

Directions:

Melt butter. Cut onion and liver into chunks. Place liver, onion, melted butter and remaining ingredients into a food processor, except bacon, and process for 3-5 minutes until smooth. Pour liver mixture into baking dish and if desired decorate with bacon. When ready to bake Liver Pate, fill an oven-proof dish with hot water 1/2 way up the side of the baking dish. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hour depending on the baking dish size.

If freezing raw liver pate, cover baking dish tightly with aluminum foil and store in freezer safe bags. Thaw liver pate in refrigerator for 24 hours before baking.

Note: This recipe will give you enough liver pate to fill three 1 pint ramekins and one small foil pan or 1 large and 1 small foil pan.

Source: adapted from foodfanatic

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Brunkager

Brunkager

Last year I was all ready to make my favorite round Brunkager when Joe requested for them to be cut out into anvil shapes for his Blacksmith Christmas party. Now, I had already made up the dough with whole blanched almonds in it, so I had to shift gear for this un-traditional request. I let the dough come to room temperature and I removed the whole almonds from the dough. There were still smaller pieces of almonds mixed in, but that turned out OK for rolling out the dough. So after I made the anvil cookies for him I remembered that I have some cute animal cookie cutters and I decided just to continue on making my Brunkager into cut-out cookies instead of the traditional round. I think they turned out really kinda cute, especially the squirrels.

Brunkager cut-outs

Brunkager cut-outs

Note: In the traditional round Brunkager there are blanched almonds in the dough. If you want, you can still leave add almonds but they need to be finely chopped in order for you to roll the dough out. And I wouldn’t add too many, start with 40-50 grams and see what you think.

Anvil Brunkager

Anvil Brunkager

Brunkager

Ingredients:

200 grams butter (7 ounces), at room temperature

200 grams sugar (7 ounces)

1 deciliter syrup (0.4 cup) (100 milliliter)

1 teaspoon ground ginger

3 teaspoons ground cinnamon

2 teaspoons ground cloves

325 – 350 grams flour (11.4 – 12.3 ounces)

1 teaspoon baking soda

a pinch of salt

50 grams blanched almonds, finely chopped (1.7 ounces), Optional

For the icing:

1 cup powdered sugar (110 grams)

1 tablespoon meringue powder

about 1/4 cup warm water (60 ml)

Directions:

In the bowl of an stand-up mixer fitted with the paddle attachment or electrical mixer add butter and sugar and beat until smooth. Add syrup, ginger, cinnamon and cloves, mix until combined. Holding back a small amount of flour for kneading the dough, add the majority of the flour and all of the baking soda, salt and almonds (optional). Mix until combined, careful not to over-mix. Turn dough out onto working surface and using the remaining flour, knead the dough briefly until smooth.  Divide dough into two equal portions and wrap in plastic wrap. Place dough in a zip-lock bag and let dough rest in refrigerator overnight.

Remove dough from refrigerator and let dough rest on your counter for 30-40 minutes. Preheat oven to 176 degrees C (350 degrees F) and line baking sheets with parchment paper. On a lightly floured work surface roll out dough to approximately 4-5 mm (0.2 inch) thickness. Using your favorite cookie cutters, press out the cookies and using a small spatula gently lift dough onto cookie sheet. Bake in the middle of oven for 9-12 minutes. Cool on baking sheet for 2-3 minutes before moving to cooling rack. Once cookies are completely cooled, decorate with icing if desired.

To make Icing: Note – for these particular cookies I only iced along the edges of cookies. If you plan on filling in cookies with icing, I would recommend doubling the icing recipe.

In a medium bowl sift together powdered sugar and meringue powder. Add warm water in increments, while mixing with your electrical mixer. Beat on medium speed until smooth and glossy. Proper consistency is when a ribbon of icing falls into bowl and remain on surface for a few seconds. Add more confectioners sugar if icing becomes too thin. Use icing immediately or store in an airtight container covered with plastic wrap directly on the surface.

Be sure icing in completely set before storing cookies in an airtight container. It could take several hours for icing to set. Merry Christmas

Source: My Danish Kitchen

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Chocolate Chili

Chocolate Chili

Chocolate Chili

I have been improving on my chili recipe and I am really pleased with the outcome. I add just a tiny bit of soy and teriyaki sauce, but most importantly, I add chocolate which gives it a warm and slightly sweet background flavor. This recipe got big praises from my husband and son and it is now officially my “go to” chili recipe.

Ingredients:

2 lbs (0.9 kg) ground beef

1 small onion, diced

1/2 green pepper, diced

15 oz (440 g) can tomato sauce

14 1/2 oz (428 g) can diced tomatoes

10 oz (295 g) can Rotel diced tomato and green chili, original

16 oz (473 g) can Navy beans, drained and rinsed

30-40 pieces (30 g) bittersweet chocolate chips

2 dashes soy sauce

2 dashes teriyaki sauce

a pinch of sugar

salt to taste

Directions:

Dice onion and green pepper, set aside. Puree diced tomatoes, set aside. Brown meat until almost cooked thru, drain fat. Add onion and green pepper, continue to cook meat until cooked thru. Add remaining ingredients, except salt, and cook covered for 1/2 to 1 hour. Season with salt as you go. Enjoy!

Source: My Danish Kitchen

Pumpkin Cinnamon Bun

Pumpkin Cinnamon Bun

Pumpkin🎃 It wouldn’t be Fall without a pumpkin recipe. These Pumpkin Cinnamon Buns were soft and flavorful and super delicious served right out of the oven. No need to say that they were a huge hit here in our house.

Making Pumpkin Cinnamon Buns

Making Pumpkin Cinnamon Buns

The dough was a little sticky in the beginning, but after a quick kneading and adding in a little more flour, the dough was smooth as butter to work with. Once it came time to slicing the dough, it would get smooched by the knife, but no worries, just gently press it round again and place it onto your baking dish.

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns  (makes 28 servings)

Ingredients:

Dough:

1 1/2 cup milk (12 fl oz or 3 1/2 dl)

1/2 cup sugar (100 g)

1 package active dry yeast (2 1/4 tsp or 8 g)

1 cup pumpkin puree (250 g)

1/2 cup vegetable oil (4 fl oz or 1 dl)

4 1/2 cups all-purpose flour (610 g)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp salt

Remonce Filling:

5.3 oz butter (150 g)

8.8 oz dark brown sugar (250 g)

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

2.6 oz marzipan, grated (75 g)

Icing:

7 oz confectioners sugar (200 g)

2-3 tablespoons cold water

Directions:

Line baking sheet with parchment paper, or if you prefer, grease a baking dish with butter and set aside.

Making the dough: Sift together flour, cinnamon, nutmeg, ginger and salt, set aside. Pour milk and sugar into a large saucepan and heat until between 100-110 degrees F (37-43 degrees C). Sprinkle yeast over milk and let sit for 10 minutes. Add pumpkin and oil, stir to combine. Pour liquid into bowl of stand-mixer and on low speed add dry ingredients in increments. Mix only until combined, dough will be sticky. Place dough into a bowl and cover with a clean tea towel. Place bowl in a warm location and allow to rise for 1 hour.

Preheat oven to 350 degrees F (175 degrees C)

Making the fillling: Melt butter, brown sugar, cinnamon, pumpkin pie spice and marzipan in a small saucepan, stir to combine.

Making the rolls: When dough has doubled in size, sprinkle work surface generously with flour. Give dough a quick kneading adding more flour just until dough is no longer sticky. Roll dough out to approximately 16 by 26 inches. Spread filling out over dough. Starting at the longest length, roll dough into a log ending with seam side down. Slice dough into 3/4 to 1 inch (2 to 2.5 cm) slices and place them on baking sheet or into baking dish. Cover with tea towel and allow to rise for another 20-30 minutes. Bake in preheated oven for 25-30 minutes.

Add water in small increments to confectioners sugar, stir to combine. Sprinkle icing over hot rolls and serve warm. Enjoy!

Source: inspired by Pioneer Woman

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Flagkage - Danish Flag Cake

Flagkage – Danish Flag Cake

Dannebrog is the name of the Danish flag and it is the oldest flag in the world. According to legend, the flag had fallen from the sky during the Battle of Lyndanisse in 1219 and the flag was first recorded on a seal in 1397. Still today, the Danish flag is treasured by the Danish people and is displayed freely at any given occasion, or at no occasion at all. It was very fitting when I made this cake because it just happened to be on my fathers 75th birthday and today that I am posting this, it is my mothers birthday as well. And so “Tillykke med fødselsdagen Far og Mor”!

Making Lime Cream

Making Lime Cream

On Danish TV there is a show called Den Store Bagedyst and it’s almost exactly like the British show The Great British Baking Show, which you may have seen on American TV. Every week the show posts a challenge to the viewers to recreate a particular baked item and this Flag cake is from that challenge.

After baking, cut top of cake off to make it level, cut cake horizontally into two. Trace a 14 cm and 17 cm circle onto parchment paper. I used plates as guides.

After baking, cut top of cake off to make it level, cut cake horizontally into two. Trace a 14 cm and 17 cm circle onto parchment paper. I used plates as guides.

The biggest problem I encountered with this cake, was without a doubt, the gelatin. First, I didn’t have the gelatin sheets which the original recipe called for, so I used gelatin powder instead. Nothing wrong with gelatin powder, but it is always better to use the recommended ingredient whenever possible. As far as the conversion from gelatin sheets to gelatin powder, it is not an exact science and a controversial subject. So I did a little research and came up with this: approx 3 1/2 sheets of gelatin = 1 envelope (7 gram/envelope) gelatin powder. So in the original recipe they called for 7 1/2 sheets and I used 2 envelopes gelatin powder which I figured was close enough. The result was actually good, it was not the intended outcome, but good nonetheless. In the original recipe, after cooling the lime cream they took it out and beat it with a hand-mixer until the cream thickened up. After cooling, my cream was the right thick consistency but I still took a hand-mixer to it, and on low speed I gave it a quick mix just to loosen it up a little. Also, the process I used to dissolve the gelatin powder is not the typical way of doing it, but again, it turned out fine. And one more thing, I left the Lime cream overnight in the refrigerator.

Cutting and assembling cake.

Cutting and assembling cake.

The Flagkage was a challenging and fun project. I thought the Lime cream had a wonderful flavor and a really nice creamy consistency, I loved it. The cake was moist, yet firm enough to hold up to the cutting involved. The only complaint I have is that the cake itself could have had a little more flavor, but the Lime cream made up for it. All in all, if I was to make this cake again, I would replace the cake recipe with a Red Velvet cake recipe and then I think the overall result would be excellent.

Dannebrogskage (Flagkage) – serves 12-16

Ingredients:

Lime filling:

14 gram unflavored gelatin powder (2 envelopes or 0.5 oz)

300 g white chocolate (10.5 oz)

2 vanilla beans

4 teaspoons sugar

1 1/2 liter heavy whipping creme (51 fl oz)

3 limes, organic (zest and juice)

Cake:

1 vanilla bean

250 g sugar (8.8 oz)

10 g red food coloring, paste (0.4 oz)

250 g unsalted butter, room temperature (8.8 oz)

7 eggs, room temperature

275 g all-purpose flour (9.7 oz)

10 g cocoa powder (0.4 oz)

2 teaspoons baking powder

1 teaspoon salt

1 deciliter whole milk (3.4 fl oz)

Directions:

Lime filling:

Chop white chocolate finely and place into large mixing bowl. Cut vanilla bean open lengthwise and scrape seeds out onto a cutting board. Sprinkle the 4 teaspoons of sugar over vanilla seeds and using the flat surface of your knife, press the sugar into the vanilla to separate the seeds. Place vanilla/sugar mixture into chopped white chocolate.

Place heavy whipping creme into saucepan and heat to 80 degrees C (176 degrees F), remove from heat. Pour half of creme into white chocolate and stir until chocolate in completely dissolved. Add the remaining half of the creme and stir. Sprinkle gelatin powder over the surface of warm creme and let sit for 5 minutes. Stir gelatin into creme and continue to stir for another 2 minutes, then allow creme to sit for another 3 minutes. Stir in lime zest and juice. Pour creme into a large Ziploc bag, seal and place in in refrigerator. Creme must cool down to at least 5 degrees C (41 degrees F) before assembling cake.

Cake:

Spray a 23 cm (9 inch) round spring-form baking pan with baking spray. Cut out a round circle of parchment paper and place it in the bottom of pan, set aside. Preheat oven to 170 degrees C (330 degrees F).

Cut vanilla bean longways, scrape out seeds, sprinkle with a small amount of the sugar and press vanilla and sugar together to separate vanilla seeds. Place vanilla/sugar back into bowl with remaining sugar.

Beat butter, sugar/vanilla sugar and food color until light and fluffy. Add the eggs one at the time, making sure to beat very well in between each egg.

Sift together flour, cocoa powder, baking powder and salt. Gradually fold in dry ingredients, alternating with the milk until batter is homogeneous. Pour batter into baking pan and spread out evenly. Bake in preheated oven for 40 to 50 minutes. Test cake for doneness by using a wooden skewer. Skewer should come out clean when inserted deep into center of cake. Let cake cool down completely before continuing with assembly.

Assembly:

While cake is cooling, cut out two circle of parchment paper measuring 14 cm (5 1/2 inches) and 17 cm (6 3/4 inch).

Once the cake has cooled, cut off the slightly curved top of the cake to level the cake surface out. Then cut the cake horizontally into two even layers. We will call these two layers A and B.

Wash and dry the spring-form pan, set aside.

First take cake layer A and place it back into the clean spring-form pan. Place the 17 cm paper circle onto the center of the cake and using a small sharp knife, cut down through the cake all the way around the circle. Now place the 14 cm circle onto the center of the same cake A and cut down through the cake all the way around the circle. Remove the cake which was in between the two circle, this will form an open “ditch” or space which will later hold the lime cream. You should now have an outer ring of cake and a solid center of cake.

Leaving cake layer B on your work surface, repeat cutting out the circles and removing the excess cake to create the “ditch”. This is done the same way we did cake layer A.

Remove cold Lime cream from refrigerator. Using a hand-mixer, give Lime cream a quick little beating, careful not to over-mix. Over-mixing will cause cream to separate. The cream should have a piping consistency. Load cream into two large piping bags, one of which is fitted with a piping tip of your choice. Place bag with piping tip back into refrigerator.

Using the bag without the piping tip first, cut off tip of bag. Start by piping enough cream into the “ditch” or space between the circles of cake layer A. Then pipe a layer of cream out over the entire surface of cake layer A. Using an offset spatula, smooth out cream to the edges of spring-form pan. Carefully place the outer cake circle of cake layer B on top of cream, this forms the outer circle. Then place the center cake circle on top of the cream. Again pipe cream into the “ditch” or space between the two circles. Then pipe a thin layer of cream over the top of the cake. It is fine if you see crumbs through this layer. Place cake back into refrigerator for at least 60 minutes.

Once cake has cooled enough to where it can be moved, release spring-form and move cake to your serving platter. Using the piping bag fitted with the piping tip, start decorating your cake in whatever fashion you please. Keep cake refrigerated. Remove cake from refrigerator 20 minutes prior to serving.  Enjoy!

Source: adapted from Den Store Bagedyst

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Romkugler

Romkugler

Romkugler is a classic Danish dessert which is always on my “to indulge in” list when I go back home for a visit. I love these little balls. They used to be made from left-over cake in the bakery to avoid waste, but I imagine nowadays cakes are probably made specifically for this purpose. So next time you have some left-over cake (yeah right, who has left-over chocolate cake) toss it into the freezer, and then when your ready, make Rum Balls. Your family will love you for it.

It took me a little while to figure out the best process for making the sprinkles stick. The original recipe did not use chocolate to make the sprinkles stick, and without the chocolate, they just don’t stick very well. First I tried dipping the ball into the melted chocolate, but it was too much chocolate and it took way too many sprinkles to cover the ball. Then I simply just dipped the ball into the chocolate halfway, and used my fingers to smir a thin chocolate coating all over the ball. Then I tossed it into the sprinkles, and the sprinkles stuck perfectly to the ball. Traditionally the sprinkles are chocolate sprinkles, but it can be any kind, any color sprinkles, coconut or chopped nuts, whatever you like. You can also use real rum instead of imitation rum but I think the flavor is much better with the imitation rum.

Romkugler

Romkugler

Romkugler – Danish Rum Balls (makes approx 25)

Ingredients:

200 g (7 oz) left-over chocolate cake

50 g (1.75 oz) marzipan

1 1/2 teaspoon unsweetened cocoa

100 g (3.5 oz) semi-sweet chocolate, divided

1 tablespoon raspberry preserves, seedless

1 tablespoon imitation rum

100 g (3.5 oz) sprinkles

Directions:

Give chocolate a quick chop, divide into half (two 50 gram portions) and set aside.

Using a food processor or a hand-mixer, process left-over cake, marzipan and cocoa until crumbly. Melt the first half portion of chocolate in microwave or over a water-bath until smooth. Add melted chocolate, raspberry preserve and imitation rum to cake crumbs, mix until combined. Roll into small balls and refrigerate for 30 minutes.

Melt the second half of chocolate in microwave or over a water-bath until smooth. Take one ball at the time, dip halfway into melted chocolate and using your fingers, smear chocolate around ball to make it sticky. Toss ball into sprinkles and turn to cover with sprinkles. Repeat with remaining balls. Place balls onto a cookie sheet and refrigerate. Store in covered Tupperware container, keep refrigerated. Enjoy!

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Summer Vacation

Hummingbird (2)ewWeb

Hummingbird

 

Hello everyone. It’s time for a little summer vacations here on my Danish Kitchen. I have a couple of home projects I’m working on and we’ll be making a trip up to Chicago very soon. I hope you have all been enjoying your summer so far and I’ll see you back here soon. 🌻

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