Feeds:
Posts
Comments

Posts Tagged ‘apple’

Waldorfsalat

Waldorf salad was invented around 1893 – 1896 at the Hotel Waldorf in Manhattan NY. Danes have since then taken this wonderful salad to heart. It’s enjoyed mostly during the fall and winter months and in some families it may also be found on the Christmas table. There are of course many variations of this salad. It can be made with mayonnaise or yogurt and in Denmark some may also add a little whipped cream to the dressing. It can be served as an appetizer or as a side dish to game. This recipe comes from my sister Jonna who makes a “knaldgod” or fabulous Waldorf salad. Enjoy!

Waldorf Salad

Ingredients: 

2 1/2 deciliter Creme Fraiche (212 g or 7.5 oz)

1 1/2 tablespoon sugar

1/4 teaspoon salt

juice from a small 1/2 lemon

3 celery stalks

400 gram grapes (14 oz)

100 gram walnuts (5.3 oz)

2 apples (I use Honeycrisp apples)

Directions:

Combine Creme Fraiche, sugar, salt and lemon juice, set aside. Clean and cut celery into small pieces. Cut grapes into halves. Chop walnuts into small pieces. Leaving the peel on the apples, dice them into bite size pieces. Add celery, grapes, walnuts and apples to Creme Fraiche. Store in refrigerator until ready to serve. Serve on a bed of Boston lettuce or decorate with celery leaves, top with walnuts. Enjoy!

Source: slightly adapted from my sister Jonna Pedersen

Print Friendly and PDF

Advertisements

Read Full Post »

Delicious Æblekage

Delicious Æblekage

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.

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

Ingredients:

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

Directions:

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

Sweet apples

Sweet apples

Print Friendly and PDF

Read Full Post »

Perfect Pie Crust

The Holiday season is upon us and with so many foods to be baked and cooked it is really tempting to use a store-bought pie crust instead of making your own. However, this pie crust is both delicious and quick and easy to make…so why use a store-bought? This Perfect Pie Crust comes out light and flaky and it contains more butter than vegetable shortening (which I like) plus it can easily be made a day ahead saving you precious time on your busy day 🙂

Ingredients:

12 tablespoons very cold unsalted butter (1 1/2 sticks)

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar (plus more for sprinkling)

1/3 cup very cold vegetable shortening

6-8 tablespoons ice water (about 1/2 cup)

1 egg, beaten for egg wash

Directions:

Measure out ahead of time the vegetable shortening and place in refrigerator to allow to get very cold.

Dice the butter and place back in refrigerator until ready to use. Place flour, salt and sugar in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the cold butter and shortening. Pulse until the butter is the size of peas (8-12 pulses). With the machine running, add the ice water through the feed tube. Continue to pulse until the dough begins to form a ball. Divide dough into two equal parts and form each dough ball into a slightly flattened disk. Wrap each dough disk tightly in plastic wrap and store in a large zip-loc bag. Place dough in refrigerator until ready to use. Can easily be stored in refrigerator overnight.

When ready to make your pie, make sure your work surface is well-floured. Place first disk on floured surface and roll out into a circle, making sure to frequently move and flip the dough, adding more flour as needed to ensure dough does not stick to work surface. Gently roll dough onto rolling-pin and lift to pie dish letting the dough extend over the edges. When fitting the dough into the baking dish, do not stretch dough as it will shrink a little during baking. Fill with pie filling and brush the edge of dough with egg wash so top dough will adhere. Roll out second dough disk and place on top of filled pie. Trim the edges to about 1/2 inch over the rim. Crimp the two layers of dough together using your fingers or a fork. Brush the entire top crust with egg wash and sprinkle with sugar. Cut four or five small slits in dough to allow venting. Place on a baking sheet and bake pie at 400 degrees. The baking instructions I had said to bake for 1 to 1 1/4 hours or until the crust is browned. However, oven temperatures may vary and my pie was done in just 45 minutes so I would recommend to watch the pie like a hawk while baking or if your oven tend to run a little on the hot side, perhaps lower the temperature.

Perfect Pie Crust

Source: Barefoot Contessa Family Style

Print Friendly and PDF

Read Full Post »

Æblekage med Makroner og Flødeskum

Here is a Danish Apple Cake with crushed Macaroons. It is not a “cake” per se but rather a sweet, cold and refreshing dessert. Make sure to adjust the amount of sugar to your liking, taking into account that the macaroons are also very sweet. The macaroons I used here are very crisp and crumble easily. This dessert is easy and quick to make, not to mention delicious and often served for afternoon or evening tea/coffee in Denmark.

Ingredients:

6 sweet apples, peeled and sliced

2 cinnamon sticks

1 vanilla bean, seeds scraped out

1/2 to 1 cup sugar, to taste

1/4 cup of water

macaroons

whipping cream

Directions:

Peel, core and slice apples, place in a cooking pot. Add cinnamon sticks, scraped out vanilla seeds and vanilla bean, sugar and water to the pot. Heat to medium heat and cook covered for 10 minutes. Remove cinnamon sticks and vanilla bean. Place apples in a blender or food processor and blend until smooth. Place in refrigerator and allow to cool.

To assemble Apple Cake in a serving dish or glasses start with a layer of apple sauce then a layer of crushed macaroons. Repeat layers making sure to end with a layer of apple sauce. Before serving beat whipping cream until desired consistency and layer on top of apple sauce. If desired, you can place small dollops of your favorite preserves for decoration. Enjoy!

Peeled, cored and sliced apples

Danish Makroner (Macaroons)

Æblekage med Makroner

Source: My Danish Kitchen

Print

Read Full Post »

%d bloggers like this: