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Posts Tagged ‘raisins’

Norwegian Julekake

Julekake is a Norwegian Christmas Bread which is really easy to make. The original recipe called for candied citron which I think is what we reffer to as “Sukat” in Denmark. I had neither on hand but I did have candied orange peel which I believe is more or less in the same family. The candied orange peel does render a very unique flavor to the bread, a flavor you either love or hate 🙂 So if your not a fan, you can always just leave it out or maybe replace it with some dried cranberries, yum!

Making Julekake

The bread is served either warm or toasted with soft butter or some jam. I would like to point out that the unique candied orange flavor goes really well with Nutella, although I don’t think Nutella would be a traditional way of serving the bread, but delicious nonetheless.

Julekake (makes 1 loaf)

Ingredients:

1/4 cup butter

2 1/4 teaspoons active dry yeast (or 25 grams cake/fresh yeast)

1/4 cup water

1/2 teaspoon sugar

1/2 cup milk

1 egg

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cardamom

2 1/2 cups all-purpose flour

1/4 cup candied orange peel, diced (candid citron or Sukat)

1/4 cup dried cherries

1/4 cup raisins

1 egg, for egg wash

Directions:

Melt butter and set aside. Combine water, 1/2 teaspoon sugar and milk in a small sauce pan, heat to 100-110 degrees F and remove from heat. Sprinkle yeast over warm milk, give a quick stir and let sit 10 minutes. Place fruit in a small bowl with 1-2 tablespoons of the flour, mix to coat fruit with flour, set aside. Pour milk/yeast mixture into bowl of stand-mixer fitted with the dough hook. Add egg, 1/4 cup sugar, salt, cardamom and butter, start mixer on medium-low. Add flour in increments and finally add the fruit. Place dough on flour dusted work surface and knead briefly until smooth. Place dough in a greased bowl, cover with a clean, dry tea-towel and let rise for 1 hour or until double in size. Line a baking sheet with parchment paper and set aside. Give dough a quick knead to deflate and place on baking sheet. Cover dough with tea-towel and let rise for another 45 minutes. Preheat oven to 350 degrees F. Lightly beat egg to make an egg wash. Brush dough with egg wash and bake for 30 minutes. Note: you may need to cover bread loosely with foil after the first 20 minutes of baking to avoid over-browning. Serve warm or toasted with butter or jam. GlĂŚdelig Jul and Merry Christmas!

Source: adapted from Mrs. Sig Score

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Red Wine Gløgg

In the weeks leading up to Christmas there are many “get togethers” at work, in town, schools, clubs, friends and family stopping by to say hello. You can serve just about anything for your guests, really, or you could serve the traditional warm drink Gløgg and some warm Danish Æbleskiver. This combination is especially wonderful when you are coming in from the freezing cold outside.

Gløgg was imported to Denmark from our neighbors in Sweden and it started to take hold on the Danes in the years around WWII. There are many variations of Gløgg recipes out there and no one correct way to make it. Some contain brandy, cognac, port wine, vodka or snaps but the base is almost always red wine, although there are also some white wine versions, as well as non-alcoholic children’s versions. Back in the old days it was also thought to have some healing effects for winter depression, well at least for a short while 😉

Ingredients:

1 bottle red wine

1 cup white port wine

1 tablespoon Cardamom pods

1 stick Cinnamon

8 whole Cloves

4 pieces crystalized ginger

1 1/2 deciliter dark brown sugar (1/2 cup)

1 cup raisins

slivered almonds

Directions:

Place the cardamom pods, cinnamon stick, cloves, crystalized ginger and sugar in the port and red wine overnight or at least 1-2 hours before serving. Before serving, gently heat the liquid on the stove but do not allow to boil. Run the wine through a sieve to remove the spices, then add the raisins and almonds to the wine and serve warm.

Glædelig Jul and Merry Christmas ♥

Source: My Danish Kitchen

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Danish Gulerodsalat

Danish Gulerodsalat

Danish Gulerodsalat (Carrot Salad) is very popular in Denmark and it’s so easy to make, it only has four ingredients. It’s a refreshing, crunchy, sweet and sour….and as an added bonus, guess what, it’s good for you. If you’re not keen on lemon you can use an orange instead, but I like the little bite that lemon gives you. Enjoy this as a side dish, for lunch or as a snack. Serve cold.

Gulerodsalat (Carrot Salad)

Ingredients:

5 carrots

1 lemon

1 to 2 tsp sugar

1/4 to 1/2 cup raisins

Directions:

Peel and grate carrots using a box grater or food processor. Place in a small bowl and add the juice of 1 medium lemon. Add sugar to taste. Start with 1 tsp sugar and add more if you prefer the salad a little sweeter. Finally add the raisins, I used Golden raisins but regular raisins would actually add a little more contrast against the orange carrot color. Place in refrigerator to chill for at least 1/2 hour.

Source: Adapted from maduniverset.dk

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