Tuesday, September 30, 2014

Serving Akvavit? How about a Tivoli Special Cocktail!


Instructions:
  • 2 tablespoons of Akvavit
  • 1 teaspoon of fresh lemon juice or to taste
  • 3 to 5 ice cubes
  • Ginger ale
  • 1 lemon wedge

Directions:
  • Combine the Akvavit with lemon juice and ice cubes in a glass.
  • Stir and mix well.
  • Fill the glass with ginger ale.
  • Add a lemon wedge on the side of the glass.

Saturday, September 27, 2014

How to Make Sourdough Starter



Sourdough baking is as much art as science, and there are several different ways of making sourdough. What I am showing you is very easy.
On the1st day Combine 4 ounces (1 cup) or 4 ounces of whole wheat flour with 4 ounces (1/2 cup) non-chlorinated cool water in a non-reactive container. I’m using a 4-cup glass measure.(you can use stainless steel)
I am using whole grain flour (whole wheat or rye) because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
It is important to feed your starter with non-chlorinated cool water.
Stir everything together thoroughly, and make sure there’s no dry flour anywhere. Cover the container loosely and leave it in warm room (about 70°F) for 24 hours.
The colder the environment, the more slowly your starter will grow.
You might place the starter atop of your water heater, refrigerator, or another appliance that might give enough heat. Or, set it near a heat source.
On the 2nd day You may not see any activity the first 24 hours, or you may only see tiny bubbles.
Discard half the starter (4 ounces), and add to the remainder 4 ounces (approx. 1 cup) of flour and 4 ounces (1/2 cup) cool water (if your house is warm); or lukewarm water if your house is cold.
Mix well, cover, and let the mixture rest at room temperature for 24 hours.
You don't need to through away half the starter.  You can save it for baking pancakes,waffles or pizza, etc.
On the 3, 4, & 5th day: By the third day you’ll  see some  bubbling. The starter has a fresh, and fruity aroma, and it has expanded. Now you can begin two daily feedings.
For each feeding, weigh out 4 ounces starter; this will be a generous ½ cup, once it’s thoroughly stirred down. Discard any remaining starter.
Add 4 ounces or 1 cup of unbleached all-purpose flour, and 4 ounces or1/2 cup water to the  starter.
Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours. 
Repeat feedings 2X a day on days 4 and 5 for your starter to become very active.
After about a week of consistent feeding, your starter is ready for you to use in a sourdough bread recipe


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Pebernødder - Danish Peppernut Cookies - A Delicious Danish Christmas Cookie





 
Ingredients:

  • cup sugar
  • 1 1/3 cup flour
  • 8 tbsp butter
  • 1 egg
  • 2 tbsp milk (or cream)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pepper (white if available)
  • 1/2 teaspoon ginger

Instruction:

  1. Preheat oven to 400°F
  2. Mix flour, sugar, spices and baking powder.
  3. Crumble the butter in the mixture and add the egg and milk.
  4. Gather the dough until smooth and divide into 2 equal portions.
  5. Place the dough in the refrigerator for at least 1 hour.
  6. Roll each portion into a long thin roll, approx.l 1/2 inch in diameter.
  7. Cut the roll into small pieces (about the size of a hazelnut).
  8. Roll into small nuts (approx. 60 pieces).
  9. Place the 'nuts' on buttered and floured cookie sheets 
  10. Bake for 8-10 minute.
  11. The pepper nuts can be stored in the cookie jar for 1-2 weeks.
 Serve with either coffee, tea, or milk.  Enjoy!
We hope you enjoyed the video on how to make the Pebernødder ! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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Wednesday, September 17, 2014

How to make a Plum Cake - Blomme kage opskrift - Pflaumenkuchen




 
Ingredients
·         1 cups all purpose flour
·         1 teaspoon baking powder
·         8 tbsp or 1/2 cup (1 stick) salted butter, room temperature
·         1/2 cup sugar
·         2 large eggs
·         1 tsp almond extract (or vanilla extract)
·         4-5 large plums (according to size), pitted, cut into 1/2-inch wedges
·         juice of 1/2 fresh lemon
·         1/4 teaspoon ground cinnamon mixed with 1/2 cup sugar
·         serve with whipped cream or vanilla yogurt

Kitchen Utensils:
·         measuring cup
·         Baking Pan 10" X 8"
·         large mixing bowl
·         hand mixer or electric mixer
·         spatula

Instruction:
1.    Preheat oven to 375°F. Butter cake pan. 
2.    Whisk ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy.
3.    Beat in 3/4 cup sugar. Add eggs 1 at a time. Beat in flour mixture and almond extract.
4.    Spread batter in prepared pan.
5.    Press plum wedges halfway into batter, spacing slightly apart. 
6.    Pour lemon juice on plumbs. 
7.    Mix remaining sugar and cinnamon in small bowl; sprinkle over plums. 
8.    Bake until cake is browned on top (approx. 40-45 min) 
9.    Insert a tester into center comes out clean.
10. Cut around cake; release pan sides. 
11. Serve cake warm or at room temperature.


 Serve with either coffee, tea, or milk.  Enjoy!


We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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Tuesday, September 16, 2014

Smørrebrød - H.C. Andersen's Favorit - Hans Christian's Andersen's favorite Open-faced Sandwich

In his dairy H. C. Andersen mentioned his favorite cold cuts, and this sandwich was created accordingly to what he preferred.





Ingredients:
  • 1 slice of rye bread
  • butter
  • 4-6 slices of crisp bacon
  • 1-2 slices of liverwurst
  • slices of tomatoes
  • 1 slice of aspic (sky)
  • fresh grounded horseradish
  • chopped parsley
Instructions:
  1. First butter the rye bread.
  2. Place the slices of crisp bacon on the buttered rye bread from corner to corner.
  3. Add liverwurst to 1/2 of the bread
  4. Place slices of tomatoes (opposite) on the other 1/2 of the bread
  5. Place a slice of aspic on top of the liverwurst
  6. Add horseradish on top of the sandwich
  7. For both decoration and taste add parsley on top of the sandwich as the final touch
It's that easy! If you desire to serve this as an appetizer, slice the bread into smaller pieces. This sandwich goes great with a Danish beer too
We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently!

We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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