Rdkl Sweet and Sour Red Cabbage

Red Cabbage

With the holidays quickly approaching its time to revisit some classic Danish dishes. Rdklis a side dish that is always on the table for Christmas dinners and luncheons but of course it is also served at other times. For me though, the sweet and sour aroma with a hint of cloves in the backgroundreminds me of Christmas and it will perfume your house in the most warm and pleasant of ways. The dish itself is very quick and easy to assemble and the remainder of the time is spent simmeringaway on the stove.

Sliced red cabbage ready for cooking

I have been experimenting with this recipe for some time now and I finally got it right (thats according to my tastebuds of course ). The traditional way to make Rdklis to use Ribssaft (Red Currant juice) but its impossible to find it in any of the stores around here, so I am substituting it with 100% Pomegranate juice.

The first time I made Rdkl the ratio of vinegar to pomegranate juice was off with too much vinegar. The second time I could not find any pomegranate juice so I used cranberry juice insteadbad idea. It left a really dry taste in my mouth. In the meantime, my parents came to visit and they brought real Ribssaft with them but it was confiscated going through customs. (Still unclear as to why they couldnt bring it in, maybe the size of the bottle?) Anyway, two cabbage heads later and with real pomegranate juice and less vinegar, we finally have a winner!

Rdkl

Ingredients:

1 head red cabbage

1 deciliter apple cider vinegar (3.4 oz.)

2 deciliter pomegranate juice (or currant juice = ribssaft) (6.8 oz.)

3 4 tablespoons sugar

1/2 tablespoon salt

1 1/2 teaspoons ground cloves

1 tablespoon butter

Atamon for rinsing glasses

Directions:

Remove outer leaves of cabbage, cut into quarters, removethe tough white core and discard. Slice cabbage into desired thickness. Place cabbage into cooking pot and add vinegar, juice, sugar, salt and ground cloves. Let it simmer covered for 3 hours, stirring occasionally. At the end of cooking time add the butter and gently stir until melted. If cabbage is to be used fairly quickly, simply just sterilize jars and lids with boiling water. If cabbage is intended for storing away, rinse jars and lids with Atamon. Store in cool, dark place. Enjoy!

Source: My Danish Kitchen

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Mandelmusslor A Swedish Dessert

Mandelmusslor

Mandelmusslor is a Swedish dessert which is a delicate little morsel but big enough to satisfy your sweet craving. The shell is crisp and has a wonderful sweet almond flavor which is nicely contrasted with the soft and cool whipped cream and strawberry preserve. I choose to use a strawberry preserve here but you can certainly use any flavor you like.

Pressing dough into shells

This is not exactly a quick and easy dessert to make. It is a bit tedious pressing the dough into the tins, however, the Mandelmusslor can be made ahead of time and stored in a cookie tin so when you are ready to serve them, its very quick to whip up the cream and top with a teaspoon of jam. Viola, dessert anyone?

Let Mandelmusslor cool upside down

Word of advise, make sure tins are greased very well and when you go to remove them from the tins try to bang them straight down onto the baking sheet to release them. It may take just a couple of tries.

Mandelmusslor (makes 18)

Ingredients:

100 g margarine (3.5 oz.), at room temperature

150 g unsalted butter (5.3 oz.), at room temperature

150 g sugar (5.3 oz.)

1 teaspoon almond extract

30 g ground almond meal (1 oz.)

360 g all-purpose flour (12.7 oz.)

Filling:

1 pint (16 oz.) heavy whipping cream

Strawberry preserves (or use whichever is your favorite flavor)

Directions:

Beat margarine, butter and sugar until soft and smooth. Add the almond extract and the almond meal. While continuing to beat the mixture, add the flour in small increments until the dough comes together.

Preheat oven to 390 degrees F (200 degrees C)

Prepare tins by generously spraying them with baking spray. Pinching off a ball of dough the size of a small golf ball and press the dough into greased tin. You want the dough to be a pretty thin layer. Place tins on a baking sheet and bake for 8-10 minutes or until golden.

After tins are pulled out of the oven, using your oven mitts or a tea towel, turn the tins upside down on the baking sheet and let sit for a couple of minutes. Then lift tins up (careful tins will still be hot) and drop them firmly down onto the baking sheet to release the Mandelmusslor from the tins. Let the pastries cool upside down to maintain their shape.

For the filling: beat the whipping cream just until the cream starts to thicken. Serve Mandelmusslor with whipped cream and a teaspoon of preserve. Enjoy!

Source: adapted from Annes Food

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Kringle Denmarks Best Kringle

Kringle

What is a Kringle? It is a Danish yeast cake which is traditionally baked in a pretzel shape. I guess that is why the portions of Kringle dough is so large because you would need a good amount to make it into the classic pretzel shape. However, its quite common for most people to shape them into a rectangle instead. The original recipe would have made 4 cakes which is too much for us here at home, although I could easily have followed that recipe and frozen the remainder downthey freeze well But I decided to cut the recipe in half. It worked out very well and the only little hick-up I encountered was that instead of having an odd measurement of 1 1/2 large eggs ?? in the recipe, I went with an even 2 large eggs instead. The result was that I had to add a wee-bit more flour and the outcome was a very soft and pliable dough and an amazing crumb in the final cake. As with any yeast cake it is always best served same day it is baked.

The folding process for making Kringle

Just wanted to share with you that this particular recipe comes from a lady named Anne Margrethe who lives in Hirtshals, Denmark. Her Kringle recipe was featured on a Danish television show hosted by Sren Ryge and he declared it Denmarks best Kringle. I must say that it is super delicious!

Starting top left picture: Cubed butter in liquid, Remonce, Filling on dough, Finished Kringler

Kringle (makes 2 Kringler)

Ingredients:

For the dough:

1 deciliter water

2 1/4 teaspoons active dry yeast

1 1/2 tablespoons sugar

2 large eggs, room temperature

150 grams butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce:

115 grams butter, room temperature

115 grams sugar

2 teaspoons cinnamon

Garnish:

50 grams raisins

25 grams blanched almonds, chopped

Pearl sugar

1 egg, for egg wash

Directions:

In a small saucepan heat water to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, sprinkle yeast over water and let sit for 10 minutes. Add sugar, eggs and butter to bowl and give a quick stir, let sit for another 10 minutes. Add all flour to bowl and using your hands, mix all ingredients until homogeneous. Transfer dough to a clean bowl, cover with a clean and dry tea-towel and let rise for 30 minutes.

To make Remonce filling mix together butter, sugar and cinnamon in a small bowl, set aside.

Sprinkle work surface lightly with flour and give the dough a quick soft kneading. Dough should be soft and pliable. Divide dough into two portions and form each piece of dough into a log. Working with one log at the time, place a piece of parchment paper onto your work surface and, on the parchment paper, roll out the log to approximately 30 x 16 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds. Fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Fold the ends closed. Holding onto the parchment paper, roll dough rectangle over so its now placed upside-down. Place parchment paper with dough rectangle onto baking sheet. Repeat process with second piece of dough. Allow both dough rectangles to rise for another 15 minutes on the baking sheet.

Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals via Sren Ryge

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Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Fall is one of my favorite seasons of the year and this past week Fall has finally arrived in Virginia. We dont get much Fall color here when compared to the more northern states but some of the trees are the most beautiful shades of red, orange and yellows. There are a lot of perfect days this time of year, and to me, perfect means the crisp, cool air with the still warm sun and the most amazing deep blue sky. There are Fall festivals on the weekends with pumpkins, music, hayrides, arts and crafts and more pumpkins. Which brings me to my subject for this recipe.pumpkin

Making Pumpkin Spice Pancake Batter

If you follow my blog, youll know that I absolutely adore pumpkin. I have on occasion tried pumpkin pancakes in restaurants but it has always been a bit disappointing, too much ginger, not enough cinnamon, too greasyyou get the picture. So I decided to try my hand at making home-made pumpkin pancakes and this version did not disappoint. In my opinion, there is just the right combination of spices and when served with warm Maple syrup, they are to die for. These Pumpkin Spice Pancakes are already on my Top 5 favorite pumpkin recipes list.

Pumpkin Spice Pancakes (makes 7 pancakes)

Ingredients:

1 1/4 cup all-purpose flour (5 1/2 oz. or 155 grams)

2 tablespoons dark brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice

2 dashes of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil

Directions:

In a medium bowl mix all dry ingredients together using a fork to ensure there are no clumps of brown sugar. In a separate bowl mix together milk, pumpkin puree, egg and vegetable oil. Using a whisk combine wet ingredients with dry ingredients and whisk only until combined.

Heat a small greased pan to medium heat. Pour 1/3 cup batter onto hot pan and fry until air bubble form on top surface. Flip pancake and cook the second side until golden brown. If desired, keep pancakes warm in oven (200 degrees F) until ready to serve. Enjoy with warm Maple syrup.

Source: adapted from Annies Eats

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Zucchinideller

Zucchinideller

Ok, so it all started when I made the Double Chocolate Zucchini Bread and discovered that zucchini can be an exciting vegetable. Who knew! I always thought they were dull and not worthy of my attention Now I understand why people get so excited when they tell me that they planted zucchini in their garden or that they found the most gorgeous zucchini at the grocery store. It turns out that zucchini is quite the vegetable!

Zucchinideller

So now that I am on this zucchini kick here is a wonderful little recipe for some Zucchinideller. I should probably explain the word Zucchinideller. They are like the Danish meat patties called Frikadeller except there is no meat involved here, only delicious zucchini.

Zucchinideller (makes 6 patties)

Ingredients:

1 large zucchini, grated and drained

1 small garlic clove, minced

1 small bundle chives, chopped

4 tablespoons old-fashioned oats

4 tablespoons all-purpose flour

1/4 teaspoon salt

6 medium fresh basil leaves, chopped

1/2 egg, lightly beaten

Directions:

Rinse and dry zucchini. Leaving the peel on, grate the zucchini and squeeze out excess liquid. Place zucchini in a bowl, add remaining ingredients and stir to combine. Spray pan with cooking spray and bring to medium-high heat. Drop tablespoons of zucchini onto hot pan and brown both sides of patties. Serve warm and enjoy!

Source: adapted from Dalsgaard i Skivholme

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Norpro Deluxe Munk Aebleskiver Pan

Features

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Make these favorite treats of Denmark in your home. Serve sweet or savory anytime! Fill with fruit, jam, cheese, chocolate or meats. Use your imagination and create your own fillings and ways to use this unique pan.

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