Recipezaar: Danish,Dinner Party recipes

Red Cabbage and Apples

Sun, 15 Jul 2001 08:55:01 -0400

This is a traditional Danish Christmas dish usually served with roast goose stuffed with prunes and apples or with a roast of pork with crackling -- posted by Bergy

Danish Browned Cabbage With Caraway

Sun, 23 Sep 2001 15:35:54 -0400

This cabbage goes well with pork. It is a traditional Danish dish. The caraway gives it a lovely flavor. You do not add any water with this recipe. It is cooked on the lowest number on your stove - there is enought moisture in thc cabbage that comes out as it slowly cooks. I cover the pot after adding the caraway seeds. Remember to stir each time you pass the stove. -- posted by Bergy

Danish (Fars) Meatballs

Fri, 12 Oct 2001 10:05:03 -0400

This meatball recipe can be used as an appetizer, main course or used in the traditional Mock Turtle Soup. -- posted by Bergy

Danish Fish Balls

Fri, 12 Oct 2001 10:05:10 -0400

These are delicious and versatile. These are traditional in the Danish Mock Turtle soup. Serve them as an appetizer with a dip or make it as a fish loaf. Any way it is good In one of the pictures you will see that I made a sauce and fried them - these went over really well -- posted by Bergy

Danish "Frikadeller" Meat Patties

Tue, 16 Oct 2001 19:00:09 -0400

This is an other traditional Danish recipe and they are delicious. Try changing the spice to your liking. Maybe a little mace. You'll find the basic recipe here on Zaar under Danish "Fars" Meat balls. Have your butcher mince the meat super fine and mix, mix, mix it well -- posted by Bergy

Danish Aristocrats

Thu, 25 Oct 2001 10:35:45 -0400

Excellent Christmas recipe. I have made these every year since 1992 when I found the recipe in BC Woman to Woman Magazine it was credited to Mrs M.H. Wilkinson. I have not changed anything in the recipe it is excellent the way it is. For variety add a 1/2 tsp Almond extract orfresh ground nutmeg or finely grated orange peel. Try the original first tho you won't be disappointed -- posted by Bergy

Danish, Puff pastry, Christmas Stars

Tue, 06 Nov 2001 18:14:58 -0500

It is an old Danish belief if a visitor leaves your house without being fed during the "Jul" (Christmas) season they can carry away the Christmas spirit. This is a quick easy, delicious recipe to help you keep the Spirit of Christmas in your house -- posted by Bergy

Danish Christmas Rice Porridge

Mon, 12 Nov 2001 18:45:30 -0500

This is a real Danish tradition for Christmas Eve and is served as a first course. When the porridge is almost cooked you make a ceremony, with everyone watching, of dropping one blanched almond in the pot. Whom ever finds the almond in their bowl wins a small present (Chocolate Santa, marzipan figure whatever) The kids love looking for the almond and of course have to eat their porridge in order to find it - no cheating by stirring the poridge in the bowl -- posted by Bergy

Danish Roast Pork

Mon, 19 Nov 2001 09:45:26 -0500

We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard. -- posted by Bergy

Caramelized Canned Potatoes

Sun, 25 Nov 2001 13:36:34 -0500

This is a great fast shortcut and the potatoes are excellent. I do this recipe to serve with roast pork, goose or chicken. -- posted by Bergy

Drop Biscuits - Teboller

Fri, 30 Nov 2001 10:02:19 -0500

-- posted by LikeItLoveIt

Champagne Chicken - Stegt Kylling med Champagne

Fri, 30 Nov 2001 10:02:25 -0500

-- posted by LikeItLoveIt

Almond Rusks - Mandelskorpor

Fri, 30 Nov 2001 10:18:42 -0500

-- posted by LikeItLoveIt

Danish Coffee

Wed, 12 Dec 2001 15:27:47 -0500

A nice change from Spanish coffee; although, if you prefer that, just replace the cherry liqueur with Tia Maria or Kahlua. It's also nice with Grand Marnier instead of the cherry liqueur, but then you'd have to rename it! -- posted by Lennie

Best of Bridge Danish Glogg

Thu, 13 Dec 2001 10:37:50 -0500

The Best of Bridge cookbooks are an excellent series of Canadian cookbooks. This recipe is taken from the "Grand Slam" book. -- posted by Lennie

Danish Braised Cabbage

Sun, 24 Feb 2002 17:07:34 -0500

This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving. -- posted by Mille®

Scandinavian Hash (Biksemad)

Thu, 02 May 2002 21:00:03 -0400

This is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and very good. Great recipe for re-cycling left over roasts etc. Add some peas or some mushrooms, Any left over veggies. The egg is optional but don't miss out on it -- posted by Bergy

Danish Gravlaks (lox) Cured Salmon

Tue, 03 Sep 2002 17:47:57 -0400

This is traditionally part of any Danish Smorgaasbord., Also wonderful for any recipe calling for Lox - appetizers etc. The wine and cognac cures the raw salmon. This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it. It is ready after curing sliced very thinly. It is wonderfull on a bagel with cream cheese, chopped sweet onion , capers and served with scrambled eggs. -- posted by Bergy

Danish Rollmops

Mon, 16 Sep 2002 17:51:52 -0400

There are so many variations and recipes for Pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super. Serve the herrings with fresh chopped onions and perhaps some capers -- posted by Bergy

Danish Roast Goose with Prunes & Apples

Mon, 07 Oct 2002 22:15:53 -0400

This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough -- posted by Bergy

Danish Lima Beans

Wed, 11 Dec 2002 20:23:19 -0500

I use frozen baby limas. They have a light bleu cheese flavor with a crunchy topping. -- posted by Miss Annie

Frazipan (Danish Almond Cake)

Thu, 27 Jan 2005 20:01:37 -0500

I got this recipe from Odense website (they produce the almond and marzipan paste). It's super easy, it's very light, very almondy. -- posted by Nolita_Food

Lone's Danish Lemon Dessert

Mon, 06 Jun 2005 14:01:03 -0400

This recipe comes from my very good Danish friend who always makes this for get togethers. Making time does not include setting time. -- posted by Jen T

Danished Glazed Mushrooms

Mon, 29 Aug 2005 19:00:52 -0400

Can be served as a hot appetizer or side dish. Many reviewers have commented that they have found the herb amounts to be too much, so you may want to reduce them according to your own tastes. Originally submitted for the 2005 World Tour. -- posted by justcallmetoni

Danish Blue Cheese Salad

Tue, 13 Sep 2005 10:37:23 -0400

This recipe is posted for the World Tour 2005 RecipeZaar event. It's from Scandinavian Feasts by Beatrice Ojakangas. I made it with our Thanksgiving dinner this year, and everyone loved it. -- posted by PanNan

Danish Apple and Prune Cake

Tue, 13 Sep 2005 14:25:39 -0400

This cake is truly delicious and has been a firm favourite in our family for years. Great for special occasions when you have people over. It keeps well for at least a week in an airtight tin. -- posted by Simon G

Danish Pudding Dessert

Fri, 16 Sep 2005 05:58:50 -0400

This recipe comes from an old Scandinavian church cookbook from Valders, Wisconsin. -- posted by LAURIE

Danish Apple Pudding

Tue, 20 Sep 2005 10:09:17 -0400

A flavoursome Danish apple pudding with hazelnuts, honey and lemon. This dessert can be made well ahead of serving time as it is served chilled. Hazelnuts although high in fat contain mostly monosaturated fat which helps to lower levels of blood cholesterol in the body. I found this recipe on an International Masters '1001 recipes for pan or wok' card. -- posted by bluemoon downunder

Cucumbers in Sour Cream

Tue, 31 Jan 2006 21:17:57 -0500

This recipe is from www.tastycooking.com. This dish is made in Denmark. Excellent for an appetizer. -- posted by SouthernBell2627

Valentine Milk Shake

Sat, 11 Feb 2006 20:22:05 -0500

Sweet berry shakes. Made with or with the boose. Kijafa is Danish a cherry wine. -- posted by ~Rita~

Eat-Some-More Danish Tea Cake

Tue, 30 May 2006 17:25:32 -0400

This recipe has been posted for ZWT II & my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Per the intro, "From Mrs. Arne Christiansen, who lived in America but cooked in the best Danish manner. This cake is quick & easy to make." -- posted by twissis

Cauliflower Soup

Wed, 31 May 2006 16:13:02 -0400

Posted for Zaar World Tour 2006, this popular Scandinavian soup can be served warm or chilled and can be accented with a few spoonfuls of Madeira wine put into the individual servings -- posted by JanetC-KY

Danish Blue Cheese and Port Spread

Fri, 02 Jun 2006 15:42:28 -0400

Danish Blue Cheese and Port sound like a great combo. This would be great for a party and will keep in the fridge for up to two weeks. Recipe is from Barbara Kafka's "Party Food". -- posted by Mrs Goodall

White Chocolate Custard

Thu, 08 Jun 2006 18:49:29 -0400

A delicious creamy custard which is as simple and quick to make as it is delicious! Ideal for chilly winter evenings, served with puddings or Danish pastries, or any time of year with apple pie, pecan pie - or other pies. Another recipe from the Simply Great Recipes Club website. -- posted by bluemoon downunder

Shrimp Smorrebrod With Horseradish Cream

Thu, 17 May 2007 15:30:11 -0400

I've been working with a Danish cookbook, and I can tell you that Danish food is all about dairy products and seafood. Delicious and undeservedly overlooked. I think Danes consider smorrebrod the national dish of Denmark. -- posted by fluffernutter

Peasant Girls in the Mist - Scandinavian Apple and Cream Pudding

Fri, 15 Jun 2007 12:50:50 -0400

This very old-fashioned, traditional Scandinavian recipe, which is claimed by both Denmark and Norway! Wherever it came from originally, it does not alter the fact that this is a delicious apple, nut and cream layered dessert, which looks very pretty, served in individual glasses. If you can get hold of rye bread to make your breadcrumbs, it will be all the more authentic. -- posted by French Tart

Gin and Juniper Cured Salmon - Scandinavian Gravlax

Fri, 15 Jun 2007 14:22:38 -0400

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure. -- posted by French Tart

Swedish Cucumber Salad - Pressgurka

Fri, 15 Jun 2007 14:32:01 -0400

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste. -- posted by French Tart

Danish Sweet Rice

Wed, 11 Jul 2007 00:12:10 -0400

My mom found this recipe years ago, and it quickly became a favorite for special occasions. It's not hard to make--it's just so good, it seems like it needs to be reserved for something special! -- posted by Battle in Seattle

Celery and Blue Cheese Salad

Fri, 09 Nov 2007 02:17:42 -0500

I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue. -- posted by Sharon123

Glogg

Wed, 05 Dec 2007 03:43:41 -0500

A Christmas open house staple. This punch is wonderful...but it's a killer. -- posted by Alan in SW Florida

Chicken With Cucumber Horseradish Sauce

Thu, 21 Feb 2008 02:09:49 -0500

For centuries the Europeans have cooked with cucumbers, this sauce is great with chicken and I serve it with new boiled potatoes, if I can find fingerlings in the grocery store, I'm happy as they are lovely cooked whole. I serve it with dark Danish ryebread. -- posted by Scandigirl

Danish Brovst Dream Coffee Cake

Fri, 18 Apr 2008 20:46:29 -0400

This is the moistest and most spongy coffee cake I know. Back in the 1980 this was the one you got no mater where you went or what the occasion was. When I returned to Denmark after 18 years in the States, I remember getting this at my cousins house, and the first bite was like, memories of childhood and perfect summers. I had forgotten how good it was. My DB calls this the ant cake because once the topping is baked, the coconut flakes, does look like little ants. -- posted by Benthe (Danish)

Danish Pancakes / Crepes

Sun, 07 Sep 2008 23:31:02 -0400

These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen -- posted by Deantini

Gran Couva Crémeux

Tue, 09 Dec 2008 23:54:41 -0500

This recipe is from "Heibergs Chocolade" a cookbook by Morten Heiberg published in Copenhagen in 2004. You must use the requested type of Valrohna Chocolate or it will not be authentic! The 200 ml of whipping cream is equal to 4/5 of a cup but for some weird reason I am not allowed to use 4/5 cup. -- posted by Dan-Amer #1

Cinnamon Buttermilk Biscuits

Mon, 04 May 2009 14:19:08 -0400

I like to make these biscuits when we have chili or other soups/stews but don't feel like spending the time making cinnamon rolls. I adapted this recipe from a Betty Crocker recipe. -- posted by Chef #932192

Danish Cherries

Mon, 04 May 2009 14:22:40 -0400

A sweet Scandinavian recipe adapted from Moosewood Cookbook. Enjoy! -- posted by Sharon123

Stuffed Cabbage Leaves (Kaaldolmer)

Sun, 10 May 2009 19:59:12 -0400

Stuffed cabbage leaves are popular all over the world, and in Scandinavia cabbage leaves are filled with well-seasoned tidbits. This recipe can be prepared in advance and reheated in their sauce just before serving. This recipe is from Scandia's in Los Angeles, and the recipe is from "A Treasury of Great Recipes" by Mary & Vincent Price. This is great served with mashed potatoes and buttered green beans as a main dish, or it can be used as an appetizer serving the individual rolls. -- posted by breezermom

Cold Cucumber Soup

Sun, 10 May 2009 20:00:47 -0400

This is a typical Swedish or Danish recipe, with the finishing touches provided by Ken Hanson from Scandia in Los Angeles. Great for the hot weather we are having right now. Chill the individual soup cups before serving! These are appetizer or 1st course sized servings. Cooking time includes cooking and chilling time. -- posted by breezermom

Danish Dilled Shrimp (Rejer)

Wed, 20 May 2009 02:10:30 -0400

An Allrecipes.com dish that could be served as an appetizer or a main dish. This would be a terrific buffet dish; would make a beautiful presentation. -- posted by Happy Hippie

Gourmet Danish Bitty Almond Cakes

Fri, 16 Oct 2009 17:40:30 -0400

NOTE: you need muffin and/or mini-muffin pans to do this! From a cooking magazine, this is a delicious taste of Copenhagen that makes a lovely finger food dessert for dinner parties and high teas. (Or in my case, getting drunk with my friends watching The Golden Girls.) For the almond paste, I recommend Recipe #389810 rather than storebought. Since I use a convection oven, I had to adjust the time downward. Yields about 24 mini-muffin sized cakes. -- posted by the80srule

Festive Tuna Salad

Thu, 31 Dec 2009 02:27:13 -0500

You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy -- posted by Deantini