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Archive for the ‘New Years Eve’ Category

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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Shrimp Salad With White Asparagus

Shrimp Salad With White Asparagus

For a beautiful, warm spring day like today I think we need a light and delicious Shrimp Salad served on a small slice of French bread. I’ve had my eye on this Shrimp Salad for quite some time now, and today is the perfect day for it. The most important thing about making it, is to make sure that you get as much liquid out of the shrimp and asparagus as possible and that is difficult to do with the fragile marinated asparagus without squashing them. I still ended up with a little too much liquid in mine but the salad was still wonderful and very fresh tasting. Perhaps next time I’ll try in addition to gently patting the asparagus dry, also letting them sit for awhile on some paper towels to try and absorb some more liquid. This is a really nice, refreshing Shrimp Salad with a hint of lemon. Enjoy!

Shrimp Salad With White Asparagus

Ingredients:

200 grams small shrimp (peeled, deveined and cooked)

16-18 thin white asparagus (marinated in water)

1 deciliter Hellmann’s mayo

1 tablespoon ketchup

a small sprinkle of fresh lemon juice

a pinch of ground chili powder

Directions:

If using frozen shrimp, defrost, drain and thoroughly pat dry the shrimp. Remove asparagus from marinade water, place on paper towel and gently pat dry. It is important to remove as much liquid from shrimp and asparagus as possible to avoid a wet shrimp salad. Cut asparagus into bite size pieces. In a small bowl add mayo, ketchup, lemon juice and chili powder, stir. Add shrimp and asparagus to mayo mixture and gently mix to combine. Cover and refrigerate until ready to use. Serve with French bread. Enjoy!

Source: Dalsgaard i Skivholme

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Best Kranskage

Best Kranskage

I was making Kransekage again the other day and decided to try a new recipe. It turned out to be the best tasting Kransekage recipe I have come across so far. It is less dense than the Kransekage I posted about earlier, the dough is softer so you can pipe it out and the finished product is slightly more “cake-like”. That being said, if you intend on making a Kransekage tower like I did for our 25th wedding anniversary, I would not used this recipe because it does not hold its shape as nicely as the other recipe.

Pipe marcipan out with a large plain round tip and shape into triangle.

Pipe marcipan out with a large plain round tip and shape into triangle.

The original directions asked you to pipe it out using a triangular tip, which I don’t have. So I used a large round plain tip (#809) instead and shaped the marcipan into it’s classic triangular shape with my wet fingers. When you do this, careful not to use too much water on your fingers and keep rinsing and wetting your fingers to avoid the marcipan from sticking. Also the Kransekage cookies seemed to brown faster than the other Kranskage recipe so keep a very close eye on them (lower your oven temperature by 10-20 degrees, if needed). And finally, the original recipe called for Odense Bagemarcipan which I am not able to get here in the US so I used my regular Odense Original 60 % almonds (used to be called Ren Rå marcipan). These cookies are really wonderful and I hope you enjoy them. 🙂

Best Kransekager

Best Kransekager

Kransekage (makes 15 pieces)

Ingredients:

For Cakes:

250 gram Odense Original marcipan (used to be called Ren Rå)

125 gram sugar

55 gram pasteurized egg whites

For Glaze:

40 gram confectioners sugar (sifted),( plus more if needed)(1.4 oz)

15 gram pasteurized egg whites(0.5 oz)

For the chocolate:

55 gram bittersweet chocolate

Directions:

Double up two large baking sheets for extra insulation to avoid burning the bottom of cakes. Line baking sheet with parchment paper. Preheat oven to 390 degrees F (200 degrees C).

For the cakes: Pour egg whites into a small dish and add sugar, stir and let sit for 30 to 60 minutes. Using your stand-mixer fitted with the paddle attachment, cut the marcipan into smaller pieces and add egg whites/sugar mixture, beat until you have a completely smooth mass without any lumps (5+ minutes). Scrape dough into a pastry bag fitted with a large plain round tip and pipe out logs onto baking sheet that are finger length (about 8 cm/3 inches). Wet your fingers with a little water and gently press each log into a rounded triangle, continue to wet fingers as needed but careful not to get marcipan too wet. Bake for 14 to 18 minutes or until golden.  Allow to cool completely.

For the glaze: Beat together confectioners sugar and pasteurized egg whites on high-speed for at least 5 minutes. The glaze should be pretty thick and no longer flow together when beaters are stopped, add more sifted confectioners sugar if needed. Load glaze into a plastic bag and snip off tip to create a very tiny opening. Begin decorating, moving the tip back and forth across the logs making sure to extend the tip out over the edge to allow the glaze to droop down the outside in a loop style fashion. Allow glaze to dry completely before dipping ends into chocolate.

For the chocolate: Chop chocolate into small pieces and melt over a water-bath of gently simmering water. Dip each end of Kransekager into melted chocolate and place on baking sheet. Allow chocolate to set (to speed up this process place Kransekager in refrigerator for 10 minutes, take out and bring back to room temperature. Store Kransekager in an airtight container. Enjoy!

Source: Odense

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Mona's Rejesalat - Mona's Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Once a month I get together with a group of wonderful Danish ladies. We’ll meet for afternoon coffee or dinner and we will talk and catch up on what’s going on in our lives and the world. We take turns hosting the party and there is always something delicious to eat on the table…and oh yes, we sing! 🙂 I guess that deserves an explanation. Well, at Danish parties when the company is good, conversations are stimulating, the food is delicious and maybe (or maybe not) the alcohol is flowing, we lock arms and we sing funny Danish drinking songs. It’s a riot.

Mona Eisenbaum

Mona Eisenbaum

This is the Shrimp Salad that my Danish friend Mona use to serve as an appetizer and it would always disappear very quickly. Mona has since then passed away but her Shrimp Salad lives on at our meetings. Mona was an excellent cook and she would prepare the most delicious dishes for us. She never followed recipes and she told me what was in the Shrimp Salad but no specific amounts. I had tried making it but something was missing and my other Danish friend Kaja finally helped me out with the missing ingredient…pineapple. With this recipe you can choose to turn up the pineapple flavor or the curry, it all depends on your taste buds. I like to be able to taste the curry a little.

Making Shrimp Salad

Making Shrimp Salad

When I make this I use small frozen deveined cooked shrimp. Make sure they are fully thawed and pat them dry with a paper towel, otherwise the salad will be too watery. I hope you try this delicious Shrimp Salad and enjoy!

Mona's Shrimp Salad

Mona’s Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Ingredients:

450 gram cooked, deveined small shrimp (16 oz.)

4 thin slices canned pineapple, diced

1/2 cup mayonnaise

1/4 cup ketchup

1/2 – 1  teaspoon curry

Directions:

Pat shrimp dry with a paper towel. Dice shrimp and pineapple into small pieces. Add mayonnaise, ketchup and curry, stir gently to combine. Refrigerate for at least a couple of hours before serving. Serve on freshly baked white bread. Enjoy!

Source: my late Danish friend Mona Eisenbaum

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Kransekage Bites

The last day of the year has arrived and I wish all of you a Happy New Year and since it’s New Years Eve today lets wrap up the year with some traditional Danish Kransekage.

Kransekage is a classic Danish pastry made with Marzipan. It is often eaten for New Years, Weddings, Anniversaries, Baptisms – occasions when a celebration is in order. Kransekage can sometimes be made into quite elaborate presentations such as my Anniversary cake but other times they are made as small triangular bite-size pieces of Kransekage, equally delicious!

You can also make them into small Kransekage Tops as in the picture at the bottom of the page. If you choose this, don’t refrigerate the marzipan dough as it will be softer and more manageable at room temperature. Place dough in a pastry bag with a large star tip, but I have to forewarn you that it will take a lot of strength to press the dough out of the pastry bag onto the parchment paper. Another thing you can do to your Kransekage, which I did not do here, is to dip the bottom in some chocolate. Very delicious! I hope you have a safe and happy New Year. 😀

Kransekage Bites (makes 10-12 pieces)

Ingredients:

Cake:

250 gram Marzipan (cut into slices)(8.8 oz or 8 3/4 oz)

75 gram confectioners sugar(2.5 oz or 2 3/4 oz)

20 gram pasteurized egg whites(0.7 oz or 3/4 oz)

Glaze:

40 gram confectioners sugar (sifted),( plus more if needed)(1.4 oz)

15 gram pasteurized egg whites(0.5 oz)

Directions:

For the Cake: In a stand mixer with the paddle attachment, place 75 grams confectioners sugar and 20 grams pasteurized egg whites. Start the mixer on low and add marzipan pieces one by one. When the cake mass is homogeneous, remove from mixer and place in a zip lock bag. Store in refrigerator for at least 2 hours or until the following day.

Double up two large baking sheets for extra insulation to avoid burning the bottom of cake. Use parchment paper. Preheat oven to 390 degrees F (200 degrees C).

Note: when rolling out marzipan, wash and dry your hands as often as needed to avoid working with sticky fingers. If marzipan feels too sticky use a small amount of confectioners sugar to work into dough. Sprinkle work surface lightly with confectioners sugar. Roll dough into a long log approximately 1 1/2 cm (0.6 inch) in thickness. Cut log into finger length pieces (8 cm/3 inches). With two fingers lightly pinch and press down on each log piece to form a soft triangular-shape. If needed, use an icing spatula or a regular spatula to loosen marzipan from tabletop by pressing down hard while sliding spatula under the log. Place each triangular log on parchment paper and bake for 14 to 18 minutes or until golden brown. Allow logs to cool completely on a rack.

For the glaze: Beat together sifted confectioners sugar and pasteurized egg whites on high-speed for at least 5 minutes. The glaze should be pretty thick and no longer flow together when beaters are stopped. Add more sifted confectioners sugar as needed. Load glaze into a plastic bag and snip off tip to create a very tiny opening. Begin decorating, moving the tip back and forth across the logs making sure to extend the tip out over the edge to allow the glaze to droop down the outside in a loop style fashion. Allow glaze to dry at room temperature for a couple of hours before storing Kransekage Bites in an airtight container. Enjoy.

Kransekage Tops

Source: My Danish Kitchen

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With the end of the year quickly approaching I thought it would be fun to do a review of the most popular posts for 2012 (starting with the most popular). The outcome does not surprise me at all since the majority of my readers are Danes living outside Denmark or Americans with Danish heritage. The top posts are the classic Danish dishes, the ones that we miss, the ones that are etched into our memories and the ones that we grew up with.

I wish to extend a sincere Thank You to all of my readers as you help me keep in touch with Danes, Denmark and all the wonderful Danish foods. Godt Nytår til jer alle, Happy New Year to all of you and here’s to you…Skål and Cheers!

Ris a la mande

Ris a la mande

IMG_5335 ew

Remoulade

Danish Koldskål

Koldskål

Risengrød ew

Risengrød

Wienerbrød ew

Wienerbrød

Leverpostej ew

Leverpostej

Pebbernødder ew

Pebernødder

Easy Cheese Danish ew

Easy Cheese Danish

Florentine ew

Florentine

img_3425e1

Rundstykker

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Shrimp And Crab Salad

I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!

Ingredients:

4 ounces cooked, peeled and deveined shrimp

4 ounces cooked crab-meat

1 hard-boiled egg, finely diced

1/4 cup mayonnaise

1/8 cup celery, finely diced

1 small shallot, finely diced

1 tablespoon fresh lemon juice

1/2 tablespoon fresh dill, chopped

1/2 scant teaspoon Old Bay

Directions:

Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.

In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires. Enjoy!

Source: adapted from Panera

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Crab Cake Sliders

Sliders seem to be a very popular item on todays restaurant menus. They are often served as an appetizer but can certainly go over for lunch or as a light dinner. These fashionable little mini foods can be made with a variety of ingredients like oysters, pulled pork, burgers of all kinds, as a sandwich or with meatballs and….drumroll please….as mini crab cakes. I had been craving these little guys for a while and when Joe suggested we get some seafood from our local market I knew just what it was going to be. Let me tell you, these crab cake sliders are really delicious and if you make the sauce ahead of time the flavors in the sauce intensifies very nicely.

Ingredients:

Crab Cakes:

1 lb crab meat

7 saltine crackers, crumbled

1 egg, beaten

2 tbsp mayonnaise

1 tsp gray poupon mustard

1/4 tsp Worcestershire sauce

1/2 tsp old bay

1/2 tsp salt

oil for frying

Horseradish Tartar Sauce:

3 tbsp mayonnaise

2 tbsp sweet relish

1/4 – 1/2 tsp horseradish (depending on your taste)

King’s Hawaiian rolls

Directions:

Start by making Tartar Horseradish Sauce by mixing together mayonnaise, relish and horseradish in a small dish. Refrigerate until ready to use.

Beat egg, set aside.Crumble saltine crackers, set aside. Using your clean hands, gently inspect crab meat for shells and place in a bowl. Add egg, mayonnaise, mustard, Worcestershire sauce, old bay, salt and crackers. Gently mix all ingredients together and form into small 2 inch patties.

Preheat oven or toaster oven to 400 degrees F. Add oil to pan and heat to medium high heat. Brown patties on both sides, remove from pan and place on baking sheet lined with foil. Finish cooking in oven or toaster oven for 10 minutes. Add rolls to oven the last 1-2 minutes of cooking time to heat through.

Assemble crab cakes on rolls with dressing. Enjoy

Crab meat patties ready for cooking

Source: My Danish Kitchen

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Blinis

Blinis with Salmon and Caviar

This post is not a recipe but rather a collection of ingredients which make up a delicious little appetizer. I first had this at my Danish friend Tina’s house and I was immediately hooked. It consist of these wonderful mini pancakes called Blinis which are Russian in origin and traditionally made of buckwheat flour and yeast. However, the ones I got a hold of was actually French Blinis which have no buckwheat flour in them. I choose to serve the Blinis at room temperature but you can warm them up a little if you so choose. Then add the following toppings of your choice; slice of smoked Salmon, sliced hard-boiled egg, dollop of sour cream and top off with caviar. I just love the rude popping sensation against the roof of my mouth from the caviar, delicious!

Blini topping ideas:

Salmon, hard-boiled egg, sour cream and caviar

Chopped strawberries marinated in balsamic vinegar

Brie and fruit preserves

Chopped, cooked fresh apples with cinnamon

Creme Fraiche, minced red onion, smoked salmon and dill

Blini with Sour Cream and Caviar

Blini with Salmon, Sour Cream and Caviar

Source: my Danish friend Tina

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