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 – 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
Source: My Danish Kitchen
My Danish Kitchen 