Feeds:
Posts
Comments

Posts Tagged ‘breakfast’

Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for Koldskål! The days are longer and the temperatures are rising and Koldskål is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful “airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Topping:

Kammerjunkere – delicious cookies typically served with Koldskål

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det Søde Liv

Print

Read Full Post »

Kanelsnegle

I made my first Kanelsnegle (Cinnamon Buns) in Home-Ed class. Does any high schools offer Home Education classes anymore? The class gave me a basic knowledge of cooking and baking. It sparked an interest for baking in particular and I baked quite a bit when I was a teenager. This is still something that I truly enjoy. By the way, I also took woodworking, but no sparks came from that class ha ha 🙂

Rolling up dough

Kanelsnegle ready for baking

Just a note about yeast. In Europe the preferred type of yeast is Fresh Active Yeast as compared to the American preference of Dry Active Yeast. Fresh yeast (also called Cake yeast or Bakers compressed yeast) can sometimes be found in the dairy section of certain grocery stores. It has a short expiration date and so it’s very perishable but works faster and longer. Fresh yeast is dissolved in liquid 70-80 degrees F. Store it in the refrigerator or freeze for up to 4 months. Dry yeast on the other hand has a much longer expiration date and is more forgiving of mishandling. To activate it sprinkle on water that’s between 100-110 degrees F and wait to see small bubble (about 10 minutes). Note if your liquid is too warm you’ll kill the yeast and adding a teaspoon of sugar to the liquid will provide a little food for the yeast, encouraging it to “wake up”. Typically, 50 grams of Fresh yeast = 4 teaspoons Dry yeast (12 grams).

Fresh active yeast

Ingredients:

25 grams Fleischmann’s Fresh Active Yeast

2 1/2 deciliter milk (1 cup)

2 tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon salt

1 teaspoon cardamom

400 grams flour (3 1/2 cups)

small amount of oil for the bowl

plus 1 egg for brushing cinnamon buns

Filling:

75 grams butter at room temperature (5 tablespoons)

75 grams sugar (1/2 cup)

2 tablespoons cinnamon

50 grams marzipan (about 1/4 cup) (optional)

Glaze:

1 cup confectioners sugar

1-2 tablespoons hot water

Directions:

Dissolve yeast in cold milk stirring gently. Add oil, sugar, salt and cardamom. Add flour a little at the time and knead until you have a firm dough. Place a small amount of oil in the bowl and turn the dough in the bowl. Cover bowl with plastic wrap and let dough rise to double in size (30-60 minutes).

Place room temperature butter, sugar and cinnamon in a small bowl. If you’re using marzipan, break it up into small pieces and mix into butter using a fork to help break it up a little.

Prepare two round 8 inch baking pans by placing a round piece of parchment paper in bottom of pan and spray with non-stick oil. Or you can place parchment paper on a baking sheet.

Sprinkle tabletop with flour and roll out dough to 40 x 50 centimeter (15 x 19 inches). Spread butter filling onto dough and roll into a log starting at the long edge. Cut dough into 14 even slices. If using round baking pans, place cinnamon slices in a circular fashion – 7 slices in each pan. If you using a baking sheet, place cinnamon slices right next to one another. By placing slices close to one another during baking is keeps the finished cinnamon buns moister. Cover baking pans or baking sheet with a dry kitchen towel, place in a warm location and allow to rise for another 30 minutes.

Preheat oven to 225 degrees Celsius (about 425 degrees Fahrenheit). Bake for 12 to 15 minutes. Let cool for 5-10 minutes before glazing. To make glaze, simply combine confectioners sugar and water until desired consistency. Enjoy!

Kanelsnegl

Source: Signes Mad

Print

Read Full Post »

Danish Koldskål

Danish Koldskål

This is a traditional Danish dish served in the summertime. I recall having this either as a dessert, breakfast or even as a light dinner on a warm summer evening. I don’t think my husband and son would easily accept this as a dinner dish…. what, where is the meat 🙂 ….but I actually think this makes a perfect dinner because it’s so refreshing and light, especially in 90 degree weather. Some make this with eggs but I prefer to leave them out. You can also add vanilla sugar and lemon for added flavor. Buttermilk has a tangy flavor which is offset by the sugar. It has high levels of lactic acid which makes it’s easily digested and increases the absorption of calcium. Serve this refreshing dish cold with your choice of topping.

Koldskål ingredients

Koldskål ingredients

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup plain nonfat yogurt

3 – 4 tablespoons sugar

Directions:

Whip buttermilk, yogurt and sugar together. Serve very cold with a topping of your choice.

Toppings:

Kammerjunker – sweet cookies typically served with Koldskål

fresh fruit (sliced strawberries, raspberries, peaches)

biscotti

toasted oatmeal (toast on pan; 1/2 cup oatmeal, 1-2 tbsp butter, sliced almonds or hazelnuts, careful not to burn)

tvebakker – twice baked cookies popular during WWII

Koldskål

Koldskål

Source: My Danish Kitchen

Print

Read Full Post »

« Newer Posts

%d bloggers like this: