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Posts Tagged ‘food’

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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Spicy Sausage Dip

Thanksgiving, Christmas and New Years are coming up and there will be parties, family gatherings and potluck’s at work, so we need something that’s delicious of course, quick and easy to prepare such as a little side dish, snack or appetizer if you will.

This Spicy Sausage Dip is simply excellent! It is so easy and quick to make, perfect for potlucks or other gatherings and it always gets great reviews. I use 1/3 less fat cream cheese and it does not change the flavor of the recipe. The canned tomatoes with chilies that I use is the Rotal Original which is plenty spicy for me. 🙂 I think you will really enjoy this Spicy Sausage Dip.

Spicy Sausage Dip

Ingredients:

16 oz package spicy sausage

two 10 oz cans diced tomatoes with green chilies, undrained

12 oz cream cheese, 1/3 less fat – optional

Hot sauce, optional

Directions:

In a large pan over medium-high heat, cook the sausage until just starting to brown. Drain off excess fat. Reduce heat to medium and mix in canned tomatoes and cream cheese. Continue to heat stirring frequently until cream cheese has completely melted down and throughly warmed through with other ingredients. Add hot sauce if desired. Enjoy!

Source: adapted from Annie’s Eats

Candle holder is handmade by blacksmith Joseph Gentile at jganvil.com

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My Mom and Dad’s old julestjerne hangs in my window every Christmas

First of all, I just wanted to thank everyone for all of your nice comments and emails that you have left me during the 12 Days of Christmas series. It has been such a great pleasure and I have had a lot of fun in creating this series and now that it has come to a conclusion it is almost a little bittersweet. The positive response I have gotten has been unexpected and very impressive, it has brought back a lot of wonderful memories for myself and I am happy that I have been able to share some of them with you. I look forward to bringing you more delicious food and desserts and feel free to stop by My Danish Kitchen any time you like. Merry Christmas and Glædelig Jul to everyone.

Our Christmas tree with Danish and American flags

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Fresh Fruit Tart With Vanilla Pastry Creme

Fresh Fruit Tart With Vanilla Pastry Creme

When I first saw this Fruit Tart I just knew I had to make it and the perfect event was coming up. I get together with a group of Danish ladies once a month and it was my turn to host the party. So I decided on having an afternoon tea party. This in one of the desserts that I made that day and it was a huge success, everyone loved it. The pastry cream with the fresh fruit is simply delicious.

Making Fresh Fruit Tart

Making Fresh Fruit Tart

Ingredients:

For the tart dough:

1 large egg yolk

1 tbsp. heavy cream

½ tsp. vanilla extract

1 ¼ cups all-purpose flour

2/3 cup confectioners sugar

¼ tsp. salt

8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the pastry cream:

2 cups half-and-half

½ cup sugar

Pinch of salt

5 large egg yolks

3 tbsp. cornstarch

4 tbsp. cold unsalted butter, cut into 4 pieces

1 ½ tsp. vanilla extract

For the topping:

2 large kiwis, peeled and sliced

2-6 oz. raspberries

1-11 oz. mandarin oranges in water, drained

Apple jelly, for glazing

Directions:

To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture, process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than one hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375 degrees F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edges, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from oven and carefully remove weights and foil. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack and let cool.

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off he heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly onto the surface to prevent skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell. Arrange the fruit on top of the pastry cream as desired. Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fruit. Serve.

Source: slightly adapted from Annie’s Eats

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