Recipe: Some Danish recipes:

EASY DANISH APPLE CAKE

Serving Size : 8
Categories : Cakes Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter or margarine
1 c Sugar
1 Egg -- beaten
1 t Vanilla extract
1 1/2 c Flour
1 t Baking soda
1/2 ts Cinnamon
2 c Apples -- peeled & grated
-----TOPPING-----
1/4 c Sugar
1/2 ts Cinnamon
1/2 c Nuts -- chopped

Cream margarine and sugar. Add egg and vanilla,
beating well. Add flour, baking soda and cinnamon arld
blend well. Add grated apples and beat well by hand.
Pour into greased 9-by-9-inch pan.

Combine all topping ingredients and sprinkle on
batter. Bake at 350 degrees for 40 minutes.
______________________________________________________

Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)

Categories: Danish, Seafood
Yield: 1 serving

8 md Sized herrings
2 Eggs
Bread crumbs
4 tb Flour
3 lg Onions, finely chopped
Milk
Salt to taste
Sugar to taste
Butter

Rinse and bone the herrings. Dip in flour (2 tablespoons), the
beaten eggs and the bread crumbs. Fry in plenty of butter. Serve
with onion sauce and boiled potatoes.

To make the onion sauce melt 2 tablespoons of butter in a pot over a
low flame. Stir in 2 tablespoons flour and add milk, keeping mixture
smooth. Cook until thickened. Add onions and bring to a boil. (If
desired onions may be boiled first in a little water). Season with
salt and sugar.
______________________________________________

Title: Stewed Codfish (Plukfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Leftover boiled cod
1 tb Butter
Milk or cream
1 tb Flour
Salt
Pepper
Thinned mustard (or
-leftover mustard sauce)
Cold boiled potatoes, diced

Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.
______________________________________________________

Title: Danish Rice Pudding
Categories: Desserts
Yield: 8 servings

2 c Cooked rice
2 c Lowfat milk
1/3 c Sugar
1 ts Almond extract
1 c Heavy cream
10 oz Frozen sweetened raspberries
-- thawed
8 Whole almonds

Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring
frequently until pudding is thick and creamy, about 15 minutes. Do not
boil. Remove from heat, add almond extract; cool Beat cream in chilled
bowl until stiff peaks form. Fold whipped cream into cooled rice mixture.
Blend raspberries in blender until smooth; strain. To serve, place
pudding in custard cups. Dollop with 1 tablespoon raspberry sauce and top
with almond.

_________________________________________________________________

Title: Open Sandwiches (Sm rrebr d)
Categories: Danish, Sandwiches
Yield: 4 servings

There is no doubt that Denmark's open sandwiches (Sm rrebr d) are the
most famous feature of the Danish kitchen. Strangely enough they are
not found elsewhere, even in neighboring countries. Danish
sandwiches have hundreds of variations and new ones are constantly
being composed.

From the simple, "flat", four sandwiches that office workers take
with them to work and be quite thin. Also white bread can be used, but it should be with a eat at their desks accompanied by a bottle of
milk, they range to the gloriously colored "high" compositions, so
generous that three are enough for a meal, eaten at restaurants.
With the latter, piled high with good things, we drink Danish beer,
which is exported to nearly every country in the world. With
Sm rrebr d too we drink Danish snaps, a clear, innocent-looking fluid
to be treated with respect.

Though few really enjoy the taste, it has the power to make you feel
happier, to loosen your tongue, to banish your inhibitions and to make
social occasions an unqualified success.

Recipes for some typical Danish sandwiches follow. In Denmark we
usually make them with dark rye bread. The bread should be made with
whole grain and should be as firm as possible, so that the slices can
be quite thin. Also white bread can be used, but it should be with a
heavy texture and it may be toasted. Fish is usually the starter and
from there one goes to the meat and salad. Almost inevitably Danes
wind up the sm rrebr d meal with a piece of buttered white bread on
which a good cheese has been placed.

FINE PICKLED HERRINGS: (Fine marinade Sild)

Clean, skin and bone six large salt herrings and soak them overnight
in milk. Make a dressing of 1/4 cup tarragon vinegar and 1/4 cup
ordinary vinegar sweetened with 1/2 cup sugar. Add 1 chopped onion,
1 chopped cooked carrot, two chopped pickled gherkins and 1 cup
tomato ketchup and season with 10 whole cloves and 10 whole
peppercorns. Let the dressing stand overnight.

Rinse the herrings, cut in slices and let them stand in the dressing
for 24 hours before serving.

Drain the herring pieces well before putting them on buttered bread,
otherwise it might become soggy. Decorate with some of the onion
from the dressing.

EGGS AND HERRINGS: (Aeg og Sild)

Spread slices of hard boiled egg on buttered bread and place one or
more boned herrings lengthwise on the egg. Decorate with cress.

CHOPPED EGG AND HERRING: (Hakket Aeg og Sild)

Skin and bone two smoked herrings carefully. Boil two eggs until
hard and put in a glass or large cup together with the herrings. Run
a sharp knife quickly from side to side until the ingredients are
finely chopped and thoroughly mixed. Press the mixture on to
buttered bread and top with cress. Makes 4 sandwiches.

SMOKED HERRINGS AND EGG YOLKS: (Roget Sild med Aeggeblomme)

Butter the bread and top with long, cleaned fillets of smoked
herrings.

Make a cavity in the center of the fillets with your fingers, circle
it with a ring of raw onion, and put a raw egg yolk in it. Pile raw
onions or chopped radishes at both ends of the yolk.
__________________________________________________________

DANISH FETA CHEESE BROILED TOMATOES

Serving Size : 6
Categories : Tomatoes Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Tomatoes, cut in half
Dash of pepper
1/2 c Mayonnaise
1/2 c Danish Feta cheese, finely
Crumbled
1 tb Chopped green onion
1/8 ts Dried thyme

Core tomatoes slightly, then sprinkle tomatoes with
pepper. In a bowl, blend together mayonnaise, Feta
cheese, green onion and thyme. Spoon into halves.
Broil for about 5 minutes or until tops are golden
brown.
_______________________________________________________

Title: CHOCOLATE-GILDED DANISH SUGAR CONES
Categories: Cookies
Yield: 16 servings

1/2 c Butter or margarine,
-softened
1/2 c Sugar
1/2 c All-purpose flour
2 Egg whites
1 t Vanilla
3 oz Bittersweet chocolate
-OR
1/2 c Semisweet chocolate chips

Preheat oven to 400'F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with
vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4" apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3" diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and
are difficult to shape.) Remove from oven and quickly loosen each cookie
from cookie sheet with thin spatula. Shape each into a cone; cones become
firm as they cool. (If cookies become too firm to shape, return to oven
for a few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1" of sugar to bottom of bowl may
be necessary to hold them upright.)

Makes 16 cookies
_______________________________________________________

Title: Lutfisk
Categories: Seafood
Yield: 2 servings

2 1/2 lb Lutfisk
1 c Slaked lime
2 qt Oak or maple ashes

MMMMM-----------------------MUSTARD SAUCE----------------------------
2 tb Butter
ds Of pepper
3 tb Flour
3 c Fish stock
1/2 ts Salt
1 tb Prepared mustard

Found a real gem of Americana last weekend. It's a cookbook of Grange
recipes. For those from other parts of the world (and big US
cities), a grange is an association of farmers++they were big in the
past in the US. This is American heartland cooking++long an canned
stuff and casseroles. The seafood section was understandably
short++two pages in a book of some 300 odd pages. But a couple of
the entries caught my eye. This one for Lutefisk looks particularly
interesting. Any recipe that calls for sawing one of the main
ingredients naturally catches my eye.

Traditional on Christmas Eve. (Dried Imported Cod)

Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or
pail. Add water to cover and set in a cool place for 5 to 6 days.
Change water each day. Remove fish and thoroughly clean wooden bowl.
Make a solution of water, lime and ashes and allow to stand
overnight. Drain off clear liquid and pour over soaked fish, set in a
cool place for 7 days. When fish is soft, remove from solution, scrub
bowl well and soak fish for several days in cold clear water. Cook
in boiling salted water at simmering temperature for about 20
minutes. Drain well and serve. The Norwegians serve the fish with
melted butter; the Swedes serve it with white or mustard sauce. Allow
1/3 pound per person.

MUSTARD SAUCE:

Melt 1 1/2 T. butter, blend in flour, salt and pepper, add fish stock
gradually, stirring constantly until thickened then cook for an
additional 3 minutes. Add mustard and remaining butter. Serve with
boiled lutfisk, haddock or cod.

Makes 2 1/2 cups sauce.

NOTE: If fish stock is salty do not add salt listed.

______________________________________________________

* Exported from MasterCook *

ABLESKIVER (PANCAKE BALLS)

Serving Size : 6
Categories : Swedish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sifted flour
2 tb Sugar
1 t Baking soda
1 t Cardamom
3/4 ts Salt
Combine:
1 c Thick sour cream
2/3 c Milk
3 Egg yolks, beaten
2 tb Melted butter

Set an ableskiver pan over low heat

Sift together and set aside:

Make a well in center of dry ingredients. Add liquid
mixture all at one time, stirring until well blended.

Beat until rounded peaks are formed: 3 egg whites.
Gently spread batter over egg whites and fold together.

Test ableskiver pan by dropping on it a few drops of
cold water; if drops dance around in small beads,
temperature is right. Grease well with butter (About
1/2 tsp. per well)

Pour batter into wells, filling about one half full.
With a fork turn ableskivers frequently to brown
evenly. Do not pierce. Ableskivers are done when a
wooden pick inserted in center comes out clean. Serve
immediately sprinkled with Confectioners' sugar. If
desired, accompany with a tart jam. About 4 doz.
balls.

Apple Pancake Balls (Ableskiver II

Follow above recipe. Rinse, pare and dice 2
medium-sized apples. Sprinkle about 1 tsp. of the
diced apples over batter in each well.

___________________________________________________________

More Sm rrebr d

Categories: Danish, Sandwiches

SHRIMP SANDWICH: (Rejemad)

The small Danish shrimps are extremely popular delicacies and most
Danish housewives are virtual masters at peeling them, but it is slow
work for the beginner. At restaurants shrimps are always served
peeled unless the customer specifically asks for unpeeled ones.

Put a fresh leaf of lettuce on the buttered bread and top abundantly
with cold boiled shrimps.

SMOKED SALMON AND SCRAMBLED EGG: (Roget Laks og Roraeg)

Put a piece of fresh smoked salmon on buttered bread, and on top of
that, diagonally across the bread, a strip of cold scrambled egg.
Decorate with finely chopped green dill.

LOBSTER SALAD: (Hummersalat)

Mix small pieces of cold but freshly cooked lobster and asparagus in
mayonnaise seasoned with tarragon vinegar. Put a lettuce leaf on each
piece of buttered bread and spread with the mixture. Garnish with an
extra piece of lobster and one or two asparagus tips. Serve
immediately.

SMOKED EEL AND SCRAMBLED EGG: (Roget aal og Roraeg)

Cut smoked eel in 2-inch pieces. Remove skin and back bone. Put
enough pieces of eel on a piece of buttered bread to cover it
completely. Top with slices of cold scrambled egg and sprinkle with
chives.

FRIED ROE: (Ristet Torskerogn)

Put boiled cod roe under pressure until cold and cut in 1/2 inch
slices with a sharp knife. Fry the slices in plenty of butter, place
on buttered bread with a lemon slice on top. Cut the lemon slice
half way and twist so it will stand upright.

FRIED FISH FILLETS: (Stegt Fiskefilet)

As the fried fish fillet (of plaice or sole) should be served warm,
do not place it on the bread as this would melt the butter. Serve
buttered bread on a separate plate. Serve with Tartar sauce.

HERRING SALAD: (Sildesalat)

Cooked meat Cold potatoes Red beets 1 sliced onion Salted and smoked
or pickled herring Sour mustard Flour Butter

Place the the meat, potatoes, red beets, onion and well soaked
herring on a chopping board together with the mustard and dice until
the whole thing has become a mushy mass. If it is too dry and won't
stick together add a little vinegar from the red beets, and flavor
with sugar.

This procedure makes the "fine herring salad" usually made by the
Danish housewife for everyday use. But you can make the salad coarse
too by cutting (instead of dicing) the different ingredients in a
long narrow strips and blending them with a thick sauce, made of 2
tablespoons butter and 4 cups flour cooked together and diluted with
water or stock. Flavor the sauce with vinegar from the red beets,
sugar and mustard to taste, and, if necessary, add a few drops of
coloring until you get a beautiful red shade.

Spread the bread with the herring salad and decorate with slices of
hard boiled egg, if you don't prefer topping it with a fried egg.