I (Carla) tried my hand at cooking a traditional Danish dinner over the weekend. I made a Danish Christmas dinner, which seemed appropriate considering the outside temperatures (low 40s... brrr). The meal consisted of flæskesteg (pork roast with cracklings), brune kartofler (caramelized potatoes), brun sovs (brown sauce, or gravy), and rødkål (pickled red cabbage). It was a hearty meal and we look forward to eating it again in December.
No Danish Christmas is complete without æbleskiver. These pancake-like doughnuts are best eaten fresh, filled with jam (or, in our case, some of the Speculoos spread Bobby received as a birthday present) and sprinkled with powdered sugar. Funnily enough, the recipe I used came from my Grandma Townsend, via Aunt Carolyn. Grandma Townsend used to make these every Christmas morning. I didn't know æbleskivers were Danish until we moved here. I wonder how she came to making them...
To make æbleskivers, you need a special æbleskiver pan, which is on the top left burner (this photo also shows me caramelizing the potatoes). I found my cast-iron pan at a Lion's Club used goods store. The pan worked perfectly, though the first batch of æbleskivers tasted like fish... kind of gross. But the following batches lost all the fishy taste and were just lovely!
I (Carla) tried my hand at cooking a traditional Danish dinner over the weekend. I made a Danish Christmas dinner, which seemed appropriate considering the outside temperatures (low 40s... brrr). The meal consisted of flæskesteg (pork roast with cracklings), brune kartofler (caramelized potatoes), brun sovs (brown sauce, or gravy), and rødkål (pickled red cabbage). It was a hearty meal and we look forward to eating it again in December.
No Danish Christmas is complete without æbleskiver. These pancake-like doughnuts are best eaten fresh, filled with jam (or, in our case, some of the Speculoos spread Bobby received as a birthday present) and sprinkled with powdered sugar. Funnily enough, the recipe I used came from my Grandma Townsend, via Aunt Carolyn. Grandma Townsend used to make these every Christmas morning. I didn't know æbleskivers were Danish until we moved here. I wonder how she came to making them...
To make æbleskivers, you need a special æbleskiver pan, which is on the top left burner (this photo also shows me caramelizing the potatoes). I found my cast-iron pan at a Lion's Club used goods store. The pan worked perfectly, though the first batch of æbleskivers tasted like fish... kind of gross. But the following batches lost all the fishy taste and were just lovely!
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