Burnt Sugar Potatoes

 Very much a Scandinavian favourite, these are absolutely delicious! This version is from Food and Drink Holiday 2021.

1.13 Kg fingerling potoates

1/2 cup granulated sugar

1/4 cup water

1/4 cup butter

1/4 tsp salt

• Place potatoes in a large pot with enough water to cover.  Cover with a lid and bring water to a boil over high heat.  Cook until potatoes are fork tender, about 10 minutes.  Drain well and transfer to a baking sheet then let cool completely, about 1 hour.
• Using a paring knife, peel and discard skin from potatoes.  Remove any imperfections if needed.  Set aside.
• In a large heavy frying pan, combine sugar with water and set over medium high heat.  Without stirring let come to a gentle simmer.  Swirl the pan as mixture begins to turn golden.  When it is medium golden stir in butter until melted.  Carefully add potatoes, mixture will lightly seize.  Continue cooking, gently stirring often with a heatproof spatula, until potatoes are deeply glazed and caramel has thickened about 5 minutes.  Remove from heat and season with salt.

Almond Layer Cake with Sour Cherries

 This is a very Danish cake, Cherry, Almond, sponge cake and cream make is rich but not too sweet.

SOUR CHERRIES
1 jar (796 mL) sour pitted cherries
in light syrup, drained and liquid reserved
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) granulated sugar
1/2 small cinnamon stick
1/2 vanilla bean, seeds scraped and reserved

SPONGE
1 1/4 cups (310 mL) unsalted butter, plus more for greasing
1/2 cup (125 mL) whole milk
1 1/2 tsp (7 mL) almond extract
2  3/4 cups (675 mL) all-purpose flour, plus more for dusting
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs
1 1/2 cups (375 mL) granulated sugar
1/2 vanilla bean, seeds scraped

TO FINISH
1 carton (500 mL) 35% cream
3 tbsp (45 mL) icing sugar
2 tsp (10 mL) skim milk powder (optional)
1/4 cup (60 mL) toasted sliced almonds

1. For the cherries, combine 1 tbsp (15 mL) reserved cherry syrup with cornstarch in a small bowl. Set aside. Combine 1 cup (250 mL) reserved cherry syrup with drained cherries, 3/4 cup (175 mL) granulated sugar, cinnamon stick and vanilla bean pod and seeds in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until cherries are deeply red and wrinkled, and syrup has lightly reduced about 25 minutes. Stir cornstarch mixture, then add to cherries. Increase heat to medium and cook, stirring constantly, until thickened, 1 to 2 minutes more. Scrape into a bowl and refrigerate, covered, until completely cool, 2 hours. Discard cinnamon stick and vanilla bean before using.

2. For the sponge, arrange the oven rack at the centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (2 L) metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside.

3. In a medium saucepan, melt 1 1/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in almond extract. Let cool to room temperature, 15 minutes.

4. In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer fitted with the whisk attachment, beat eggs with 1 1/2 cups (375 mL) sugar and seeds from 1/2 a vanilla bean on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into prepared pans; smooth tops lightly.

5. Bake in the centre of the oven until cakes are springy to the touch, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans, 1 hour.

6. To finish, in a large bowl, whisk cream with icing sugar and skimmed milk powder, if using, until soft peaks form. Turn cakes out onto rack; remove parchment. Trim tops. Set 1 cake on a cake plate. Fill a piping bag fitted with a round tip with some cream. Pipe a circular line of cream just inside the outer edge of the cake to create a barrier to hold cherries in place. Fill centre with half of the cherries, evenly spreading to cream edge. Stack with another cake and repeat with whipped cream and remaining cherries. Stack with final cake and spread remaining cream all around top and sides to cover. Sprinkle perimeter of cake with toasted almonds. Chill until ready to serve.

Serves 6 to 8

Danish Potatoes

Who knew I have been doing these wrong! Well maybe not wrong but my version of this recipe was to mix brown sugar with butter and fry with small potatoes until they caramelize.  This has been a constant for our holiday dinners and I always thought that was the only way to do it.  I found this in Food and Drink Magazine and absolutely love it.  Use good quality, fresh mini potatoes.

750 g very small thin skinned potatoes
3 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp water
Coarse salt

• Boil potatoes in water to cover for 8 to 10 minutes until they are not quite cooked and offer some resistance when poked with a skewer.  Drain, rinse under cold running water and cool.
• Add sugar to a saute pan large enough to later hold potatoes easily in lamas a single layer My cast iron works great for this.  Cook sugar over high heat until just melting.  Reduce heat to medium high, add butter and stir for a minute to incorporate.  Slowly add water while stirring constantly.
• Add potatoes; turn to coat with sugar mixture.  Continue cooking for 8 to 10 minutes, stirring and lifting potatoes constantly, until a rich deeply coloured caramel glaze forms on each potato.  Turn into a warmed dish; lightly sprinkle with pinches of salt.  Serve right away with chicken, lamb or pork.

Makes 4 to 6 servings.

Butter Cake

A Danish recipe I found.  It is simple and delicious.

3 1/3 cup flour
50 g yeast
1 cup milk, luke warm
1/4 cup sugar
1 egg
2 tbsp butter

Filling:
1 cup sugar
1 cup butter

Knead and place in large cake pan.  Spread out to fill pan.  Let rise for 1/2 to 3/4 hour.

Filling:  When dough has risen, punch down and spread filling over surface.  Bake 1/2 to 3/4 hour at 375 F.

Oven Fried Flank and Cauliflower Steaks with Leek Ash

Vegetable Ash is a new trend for me and I wasn’t sure about it, however it is well worth the work.  It first appeared at Noma Restaurant in Copenhagen and is a great way of using up vegetable pieces that might otherwise be thrown out.  This recipe is from Food and Drink Winter 2017.

STEAK
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) fresh herbs of choice (we used tarragon) 
1 flank steak, about 1½ lbs (750 g) 

CAULIFLOWER
1 head cauliflower
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper

LEEK ASH EMULSION
2 soft-boiled eggs
1 tbsp (15 mL) Leek Ash (recipe follows) 
1 tbsp (15 mL) lemon juice
½ cup (125 mL) melted butter

GARNISH
Leek Ash
Maldon or other finishing salt
¼ cup (60 mL) microgreens
1 tbsp (15 mL) tarragon leaves

1. Combine oil, balsamic, Dijon, garlic, soy and fresh herbs and brush over steak. Marinate for 2 hours on the counter or overnight in the refrigerator. 

2. Preheat oven to 400°F (200°C). 

3. Cut cauliflower in half through the stem. Cut each half in half again to make 4 steaks. Brush with oil and season with salt and pepper. Roast on a parchment-lined baking sheet, turning halfway through, for 30 minutes or until crisp-tender and golden at the edges. Reserve. 

4. Blend eggs, leek ash and lemon juice using a stick blender in a high-sided bowl. Slowly drizzle in melted butter. Season with salt and pepper and reserve at room temperature. (If you make ahead and refrigerate, return it to room temperature before serving.) 

5. Raise oven heat to 450°F (230°C). Place a baking sheet in the oven and leave for 10 minutes. 

6. Place steak on baking sheet and return to oven. Bake for 5 minutes. Flip the steak and bake 5 to 7 minutes longer or until medium-rare. Remove from oven and place on carving board. Let rest for 10 minutes. Reheat cauliflower in 450°F (230°C) oven for 5 minutes or until heated through. 

7. Dust serving plates with Leek Ash. Place a cauliflower steak on each plate and spoon leek ash emulsion around base of cauliflower. Slice steak thinly against the grain. Lay slices overtop of sauce and cauliflower. Sprinkle with a little Maldon or other finishing salt. Garnish with microgreens and tarragon leaves.

Serves 4

LEEK ASH

1. Preheat oven to 400°F (200°C). Separate and thoroughly rinse the green tops only of 1 leek. Dry well. Place in a single layer on a parchment-lined baking sheet. Bake for 15 to 18 minutes or until greens are dry and deeply browned. Let cool completely. Place leek greens in a blender or food processor and process into a fine powder. Sift ash to remove any large pieces.

Makes 1 to 2 tbsp (15 to 30 mL

Nut Cake

This is an old Danish recipe that goes well with coffee!

1 cup butter
1 1/3 cup sugar
1 cup flour
1/2 cup rice flour
1 tsp baking powder
1/2 cup nuts
6 or 7 egg whites
1 to tbsp rum or frangelico

Stir butter and sugar well together.  Put nuts through grinder once and add them.  Add flour, rice flour and baking powder.  Whip whites of eggs stiffly; fold into batter carefully.  Bake in a well greased baking dish with a detachable bottom for about an hour.  Turn out while still hot; sprinkle with rum/frangelico.

Hazelnut Torte

A wonderful coffee cake with only three ingredients!  This is a Danish recipe.

3 eggs
1 cup white sugar
200 g hazelnuts, ground in blender

Beat eggs and sugar well at hight speed until light and fluffy.  Add ground nuts.  Mix well; pour into greased and floured springform pan.  Bake in middle oven rack at 400F for 30 minutes.  Serve with freshly whipped cream and berries in season.

Easy Almond Cake

A nice cake to have with coffee! As a person with Danish heritage this kind of dessert appeals to me.

1 cup boiling water
2/3 cup butter
2 eggs
2 cups sugar
1 tbsp almond extract
2 cups flour
2 tsp baking powder

Melt butter in boiling water.  Let cool.  Mix eggs, sugar and almond extract.  Add flour and baking powder to egg mixture.  Add water and butter, stirring vigorously.  Pour batter into springform or 9 x 10 inch baking form.  Bake at 325F for 40 minutes.  Cake is spongy to touch.

Almond Pound Cake

This is a wonderful moist pound cake.  I made this for my Grandmothers 101st birthday and it went over really well.

250 g butter
600 g sugar
6 eggs
240 g pastry flour
3 tbsp almond flavouring

Beat butter and sugar.  Add eggs, one at a time.  Fold in flour and flavouring.  Bake for 1 hour and 15 minutes in 350F oven.  Bake in an angel food pan.

Marzipan Log

Having grown up in a Danish Heritage household Marzipan holds a special place in my heart.  It is one of my favourite treats and this is an especially easy way to enjoy it.  If you can’t find chocolate covered bars substitute just marzipan which is available in most bulk barns.  I found this in Food and Drink Holiday 2015.  The logs did not last long in my house!

All Purpose flour for dusting

1 sheet frozen puff pastry, thawed according to package directions

4 dark (semi sweet) chocolate covered marzipan bars 125 g each, best quality you can find

1 egg

1 tbsp water

1/4 cup sliced almonds

1. Line a cookie sheet with parchment paper; set aside.
2. Lightly flour the counter and rolling pin; lay out the thawed pastry and lightly flour it too.  Roll out into a rectangle of roughly 11 x 13 inches.
3. With the tip of a very sharp knife, cut in half, down the middle, lengthwise .  You should have 2 pieces about 5 x 13 inches.
4. Lay the chocolate marzipan bars, end to end, 2 pars per log, onto the puff pastry - a little off centre, about 1 1/2 inches in from one edge.
5. In a small bowl, whisk egg with water and brush all around the edges of the puff sheets - this is your glue.
6. First, fold the corners of the ends of the pastry up and over the ends of the marzipan bars - just like gift wrapping a box; press down a little to make it stick.  Then, starting at the edge closest to the marzipan bars, begin rolling the pastry into a log with a marzipan centre.  Lay on the parchment, seam down.  Pop the cookie sheet into the fridge for about 20 minutes.
7. Pre heat the oven to 425F.
8. Brush the tops and sides of cold logs with the remaining egg wash.  Sprinkle with sliced almonds - the almonds will stick if you sprinkle them carefully.
9. Bake for 20 to 25 minutes; pastry should be puffed and lightly golden.  Allow to cool completely before slicing, or it will just squish, not cut under the knife.
10. To serve, bring to the coffee table - room temperature is best - on a platter or board with a bread knife and let folks help themselves.

Danish Puffs

I enjoy making these, they really aren't that difficult and look so good.  Fill these with either a pudding or whipping cream and glaze with the icing of your choice.

1/3 cup butter
200 ml water
1 cup flour
2 to 3 eggs

Preheat oven to 350F.  Bring butter and water to a boil in a medium saucepan.  Add flour; stir vigorously until mixture leaves side of pan.  Cool slightly.  Beat in eggs, one at a time.  Place small rounds of dough on greased baking sheet (use 2 tsp or a pastry bag).  Bake on middle rack until golden brown, 20 to 30 minutes (do not open oven door the first 15 minutes or the dough will collapse). Make a slit in each to allow the steam to escape.  Cool on a rack.  Pipe some filling in each and top with icing sugar or glaze.

Danish Rum Souffle

A decadent and delicious dessert!

4 egg yolks
3 egg whites
1 cup sugar
1/4 cup rum
1 envelope plain gelatin
1/4 cup cold water
1/2 pt whipping cream
Unsweetened chocolate

Beat egg yolks and 1/2 cup sugar until light lemon colour.  Add rum.  Dissolve gelatin in water and dissolve over boiling water.  Stir into yolk mixture.  Beat cream until stiff.

In another bowl, beat egg whites until stiff and moist.  Add remaining sugar gradually.  Fold cream into egg yolk mixture; fold in stiffly beaten egg white meringue.  Pour into a serving dish; chill 4 to 6 hours. Serve garnished with more whipped cream and curls of unsweetened chocolate.

Danish Meatballs

A family favourite.

1/2 lb lean ground pork
1/2 lb ground veal
1/2 cup all purpose flour
1 tbsp cornstarch
1 tsp baking powder
1 small grated onion
1 egg
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
3/4 cup milk
Oil for frying

Mix all ingredients well in a large bowl.  Heat oil in non stick frying pan.  Form meatballs with tablespoon and fry until golden brown.  Place in oven safe dish.  Bake in 350F oven for 30 to 40 minutes.

Danish Chicken Soup

A great meal this time of the year!

1 1/2 kg soup hen
2 L cold water
3 carrots
1 bunch green onions
2 beef soup bones
10ml (1tbsp) salt
1 celery stalk

Meatballs for soup:
250g ground lean beef
75 ml (5tbsp) flour
2 tsp salt
1 onion, finely grated
250g ground lean pork
2 eggs
2 tsp pepper
200ml water

Dumplings:
250 ml butter
1 tsp salt
7 eggs
400 ml flour
500 ml boiling water

Place hen and soup bones in a large pot of cold water; bring to a boil and skim off foam.  Add salt and vegetables.  Let boil about 2 to 2 1/2 hours.  Remove hen and bones; strain soup.  To serve, add cooked, diced carrots and celery, meatballs and dumplings.  Add salt to taste.

Meatballs for Soup:  Grind meat 3 or 4 times with onion.  In large mixing bowl, combine meat, flour, eggs, salt, pepper and water.  Drop by teaspoon into lightly salted boiling water.  Boil gently for 3 to 5 minutes.  Remove and strain.  Serve in soup.

Dumplings:  Melt butter; add flour.  Add boiling water, a little at a time, to make a very thick paste.  Bring to a boil.  Remove from heat and let cool.  Add salt and eggs, one at a time.  Using a teaspoon drop into lightly salted very hot water, not boiling.  After 5 minutes, remove to a bowl of cold water; drain.  Remember do not let the dumplings boil.

Avocado Salad with Smoked Salmon

I am Danish - and it doesn't get much more traditional than this.

2 avocados
150g Smoked Salmon

Dressing:
2 tbsp Dijon Mustard
2 Tbsp Sunflower oil
100 ml cold water
Black Pepper

Mix oil and mustard; stir in water for the dressing.  Cut avocado in half.  Peel and remove stone.  Cut meat of the avocados into thin slices; arrange on plates.  Pour dressing over avocado and place salmon, cut into small pieces over top.  Garnish with freshly ground black pepper.  Serve with thin slices of toasted rye bread.

Almond Macaroons

1 - 8 oz can almond paste
2/3 cup sifted powdered sugar
1/4 cup sugar
2 egg whites
8 candied red cherries, cut into sixths

• Line a cookie sheet with parchment paper or foil.  Lightly grease the foil; set aside.  In a large mixer bowl combine almond paste, powdered sugar, sugar and egg whites.  Beat with an electric mixer on medium speed till combined.  Beat on high speed for 3 minutes, scraping the sides of the mixing bowl often.
• Place the dough in a decorating bag fitted with a large star tip.  Pipe rosettes 1 inch in diameter onto the prepared cookie sheet about 1 inch apart.  Or, drop dough from a teaspoon into 1 inch mounds on cookie sheet.  Place one candied cherry piece in the centre of each cookie.
• Bake in a 325 oven for 15 to 20 minutes or till cookies just start to brown.  Cool completely on wire racks before removing from parchment or foil.  Cover tightly and store in a cool, dry place for up to 1 week.  Makes about 45 cookies.