How to Make a Danish Pork Roast with Crackling for Christmas. Flæskesteg med svær God Jul! ♥


A crispy pork rind is sooo delicious!  One bite and you can’t stop at just one bite.
What to eat with a Danish Pork Roast? Traditionally, flæskesteg med svær (roast pork) with crackling always has poached apples with prunes, Danish sugar browned potatoes (brunede kartofler), Danish red cabbage (rødkaal) brun sovs (brown pork gravy) and potatoes. 
Ingredients

  • A 5 lb. pork roast (neck or shoulder works well), with thick layer of fat called rind
  • 1 Tbsp. coarse or kosher salt
  • 1 Tbsp of ground pepper
  • 5 bay leaves
  • 3 cups water in a deep roasting pan
  • fresh parsley

Optional

  • 5 cloves or 1 tsp.ground cloves

Kitchen Utensils

  • deep roasting pan
  • knife
  • thermometer

Instruction:
  1. Place the pork roast upside down in hot water in the roasting pan. Make sure there is enough water at the bottom of the pan as you will need it to make the pork gravy.
  2. Place the roast in the oven at 350F. Roast it for approx. 15 min.
  3. Take it out of the oven and score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
  4. Sprinkle the roast with salt and pepper, pressing it into the meat as much as you can. Push bayleafs (and cloves) down into the cracks.
  5. Place the pork roast in the oven and roast it at 350F.  Allow approx. 25 minutes to the pound. Will need to be in the oven for about 2 hours.
  6. Cook until meat reaches it’s an internal temperature. The internal temperature of the roast should be 170F. The way to tell if the meat is cooked is to insert a skewer in the thickest part, and the juices that run out should be absolutely clear without any trace of pinkness. It is not necessary to baste the pork as there is enough fat to keep the meat moist.
  7. When the pork is cooked remove it from the oven into a warm place. Give it at least 30 minutes resting time on a warm serving plate before carving. Don’t cover the pork because any steam will soften the crackling.
  8. When ready to carve the pork, first remove the crackling.  Cut the crackling into thin strips.  Cut the pork across the grain and arrange on a platter.
Pork Roast Gravy
  1. While the pork is resting, it is time to work on the gravy. 
  2. First, tilt the tin and spoon all the fat off, leaving only the juices. 
  3. Then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
  4. Now turn the heat up to medium and gradually add the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. 
  5. Taste and season with salt, sugar and pepper and pour the gravy into a warmed serving bowl.
Serve the pork carved in slices, with potatoes, gravy, red cabbage, prunes and apples w/jelly. 
Also, Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the poached apples and prunes as a topping. 
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Which is your favorite side dish with a pork roast dinner? Let us know in the comments!
God Jul!
xoxo,
Karen Grete and Heidi
 

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Scandinavian Rosette Cookies A traditional homemade Christmas cookie recipe for Jul

It’s not Christmas (Jul) without both making and eating the traditional Rosette cookies. YUM! These Scandinavian cookies are delicious, deep-fried, and melt in your mouth. 

Some people like to sugar the bottoms and other people sugar the tops.  If you flip it upside down, it looks a little fancier and sugar these that way. The sugar catches the sides and it gives the cookies a bit more contrast.  If you sugar the top of the rosette cookies, it looks like a touch of snow.  However, either way the rosettes will still taste great!  Which way do you usually serve the rosettes with sugar on the top or bottom?

Ingredients: 
  • 1 cup milk
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1 tsp vanilla (or almond extract)
  • 2 eggs
  • 1 cup flour
  • vegetable oil for frying
  • sifted confectioners’ sugar to sprinkle  

A few flavoring ideas:

  • Substitute lemon extract or vanilla sugaring

    Kitchen Utensils

    • rosette iron star- or flower-shaped
    • measuring cups and spoons
    • large mixing bowl
    • whisk
    • thermometer

    Trivia:Did you know that in Swedish rosette cookies are called struva? 

     See Karen Grete making these delicious cookies
    on our YouTube video

    Instruction:

    1. Combine milk, eggs, sugar and salt vanilla extract; beat well. Add flour and beat until smooth. 
    2. Heat a rosette iron in deep, hot oil (375 degrees) for approx. 2 minutes.
    3. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron into hot oil (approx. 375F degrees).
    4. Fry rosette until golden, approx. 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a paper towel.
    5. Reheat iron 1 minute; make next rosette.
     

    When you are ready to serve these cookies, sprinkle the rosettes with confectionary sugar (optional cinnamon sugar or sugar) and jam on the side. You might want to use a sifter if you use confectionary sugar to avoid clumps of confectionery sugar plopping onto the cookies.  Instead if you use a sifter, it will look more smoother.  Also if you sprinkle the confectionary sugar too early, these cookies will get soggy. So you it is best to sprinkle the sugar just before serving.

      See our additional Scandinavian recipes recipes including
      *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)



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        How to make a simple White Glogg. A non alcoholic mulled apple cider & Finnish inspired glögi recipe

        Our homemade white glögi drink recipe is a great-tasting warm spiced mulled apple cider drink.  A great alternative to a mulled wine drink and perfect for cold winter evenings. It’s a terrific white glögi drink recipe because you can personalized to taste as your own “Glögi” with either spices or alcohol. 

        Ingredients

        • 4 cups or 1 liter of apple cider
        • 1/2 cup of raisins
        • 1/2 cups of chopped almonds
        • 1 cinnamon stick or 1 teaspoon of ground cinnamon
        • 1 teaspoon of ground ginger
        • 1 teaspoon (7 or 8 seeds) of cardamon seeds 
        • 1 teaspoon of cloves
        • 2 red delicious apples
        • optional: nutmeg, allspice, lemon zest

        Rimming Glass Ingredients:

        • caramel
        • honey
        • cinnamon sugar

        Kitchen Utensils:

        • large pot
        • measuring cup and spoons
        • chopping board
        • knife
        • wooden spoon
        • clear glasses
        • 3 small plates

        Instruction: 

        1. Pour 4 cups of apple cider into a large pot.  Add raisins, almonds, cinnamon stick, ground ginger, cardamon seeds, cloves and slices of 2 apples.
        2. Next place the pot of cider mixture on to the stove. Set a lid on the pot. Turn on the stove to medium heat.  You want the cider to bubble but not to boil.
        3. Once the spiced white glogg slightly bubbles turn down the heat, and let it simmer over the stove for 30 minutes.  
        4. Be sure to taste it to see if you need to add anything too. The longer you let the white cider sit, the stronger the flavor will be. 

        Step 3: Rimming the glass

        This option is super easy to do and will really make your drink presentation sparkle to your guests.  We suggest to serve the white glogg in a clear glass or mug.  Rimming a glass can add an extra decorative touch and an additional flavor to your cocktail.

        1. Place honey one one plate, caramel on another plate and cinnamon sugar on the third plate.  You want to cover the small plates just enough to use for rimming. (see video)
        2. Turn the clear glass upside down. Hold the clear glass parallel to the table.
        3. Dip the clear glass rim onto the caramel or honey and give it a good twist
        4. Next, dip the rim onto the cinnamon sugar.  Slowly turn the glass so that only the outer edge is covered.
        5. Shake off any excess of the cinnamon sugar over a sink or wastebasket.

        Tip: You can prepare rimming the glass bowl in advance and have the rimmed glass in the refrigerator.  That way the cinnamon sugar will harden on the rim of the glass.  
         
        Step 6: Serve warm 
        After 30 minutes of simmering on low heat, it is time to strain the spices from the spiced white glogg. You can leave the orange in the pot for the citrus flavor. 

        It’s best to serve the white glogg drink either warm or hot and in a clear glass mug! Being able to see the spiced cider in a clear glass has a festive look. We enjoy scooping out the almonds and raisins from the glass mug and eating them too. Add a cinnamon stick into each glass which is great for stirring.  Also give each guest a spoon as they might want to eat some of the goodies in the glass too.

        The drink can be made a day ahead and kept covered, on the stove, at room temperature. Just reheat before serving. Enjoy!


        Æbleskiver med gær – Aebleskiver with Yeast

        There many recipes. The last time we made Aebleskiver it was with buttermilk. The recipe below is with yeast (gær)

        Ingredients: 

        • 1 tsp yeast
        • 1 cup 3/4 cup of milk, heated
        • pinch of salt
        • 1 tsp. sugar
        • zest of ½ lemon unsprayed or 2 tsp. lemon juice (10 ml)
        • 2 1/2 cup plain flour 
        • 2 eggs
        • butter/margarine for the pan
        • ¼ tsp. ground cardamom

        What to Serve with Æbleskiver

        • powder sugar
        • sugar or jam

        Kitchen Utensils

        • æbleskiver pan (cast iron preferable)
        • 2 mixing bowls
        • electric mixer
        • wooden spoon
        • measuring cup/spoons
        • wooden skewer or knitting pin

         Trivia: Did you know that æbleskive is singular and æbleskiver is plural?

        Instruction:

        1. Heat the milk to approx. 100 – 110 degrees F. Stir the yeast into the milk and add the salt, sugar, grated lemon peel and cardamom. Mix well with a wooden spoon. Stir in the flour and add the egg yolks one at a time. Cover with a towel and let the dough rest (raise) approx. for a ½ hour.
        2. In another bowl, using an electric mixer beat the egg whites on high speed until stiff.  This will take about 2-3 minutes. 
        3. Using a rubber spatula, gently fold fold the egg whites into the batter. Be sure to rotate the bowl a quarter at a time. Repeat adding and folding the egg whites until the egg whites have been incorporated. 
        4. Heat the æbleskive pan over low to medium heat.  Add about 1/4 teaspoon of butter or margarine into each hole of the cast iron pan.  
        5. When the butter starts to bubble, add a spoonful of the dough into each hole.  Fill the holes approx three-quarter up with dough. 
        6. When the æbleskiver begin to stiffen, use either a wooden skewer or knitting pin to push 1/4 of the æbleskiver up to begin to brown the top.  
        7. As soon as they get bubbly around the edge, turn them quickly over with a knitting needle.  (In Denmark, the Danish cooks traditionally use a knitting needle.)
        8. Continue cooking and turn the ball to keep it from burning, and it creates the characteristic spherical shape of an æbleskive.   
        9. It is important that the æbleskiver bake at moderate heat. Turn the æbleskiver several times and cook until golden brown all over.
        10. Remove all of the æbleskiver from the pan and generously sprinkle them with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
        11. Remove to a serving plate and serve immediately.  Optionally, sprinkle confectionery sugar over the æbleskiver.

         Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

         Trivia: Did you know that the Danish meaning of æbleskiver is apple slices?

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

        Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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        How to make spiced Akvavit glogg

         

        The best moments come from holiday traditions with your friends and family.  One of our favorite ways to start the holiday season is light the advent candle every Sunday in December and drink a glass of glogg!  Nothing more cozier than a house filled with rich, spicy aromas that’s warm & welcoming as the drink itself!  We hope this glogg recipe you will enjoy as much as we have.

        Click on our YouTube video
         to see how we prepare this delicious holiday drink!


        Spiced Wine Ingredients:

        • two cups of Pinot Noir wine
        • two cups of Port wine
        • a couple pieces of crystallized ginger
        • 1 cinnamon stick
        • 10 cardamon seeds
        • aprox. 5 cloves inserted into an orange

        Akvavit mixture Ingredients:

        • 1/2 a cup (or stronger one cup) of Akvavit 
        • 1/4 cup Raisins
        • 1/4 cup golden raisins
        • 1/4 cup chopped figs
        • 1/4 cup blanched sliced almonds  

        Simple Syrup Ingredients:

        • one cup of water
        • 1/2 cup white sugar

        Rimming Glass Ingredients:

        • one lemon wedge
        • green sugar

        Kitchen Utensils:

        • large pot
        • measuring cup and spoons
        • chopping board
        • knife
        • wooden spoon
        • clear glasses

        Instruction: 
         
        Step1:Make Spiced Wine
        In a large pot, add two cups of pinot noir, two cups of port, a couple of crystallized ginger, 1 cinnamon stick, 10 cardamon seeds, and aprox 5 cloves inserted into an orange.  Let the pot simmer over the stove for about 45 minutes over medium heat. Do not allow the spiced wine to come to a boil.

        step 2: Soak the yummy ingredients
        Pour 1/2 a cup of aquavit (vodka can be used instead if you don’t have Akvavit) in a large bowl.  Add chopped figs, golden raisins, regular raisins, and blanched sliced almonds in a large bowl. If you love more almonds, raisins, or figs add more!  Soak everything for 30 minutes before Step 3.


        Step 3: Rimming the glass

        This option is super easy to do and will really make your drink presentation sparkle to your guests.  Rimming a glass bowl can add an extra decorative touch and an additional flavor to your glogg.

        1. Wet the outside rim of the glass bowl with a fresh lemon wedge.
        2. Turn the glass upside down.  Hold the glass parallel to the table.
        3. Dab the rim into either salt or sugar while slowly turning the glass so that only the outer edge is covered.
        4. Shake off any excess salt or sugar over a sink or wastebasket.
        5. Fill the glass with your mixed cocktail and garnish.

        Tip: You can prepare rimming the glass bowl in advance and have the rimmed glass in the refrigerator.  That way the sugar will harden on the rim of the glass. 


        Step 4: Make a simple syrup
        Place a large pot on the stove, over high heat. Add one cup of water and 1/2 cup sugar to the pot, and stir with a wooden spoon until the sugar is completely dissolved.

        Step 5: Combine Everything
        Lower the simple syrup to medium heat. Next add the aquavit mixture and stir. Then add the spiced wine and stir again with a wooden spoon. Be careful not to boil the mixture; just let it simmer for about 45 minutes.

        Step 6: Serve warm 
        When ready to serve, remove the cardamon seeds from the pot.  You can leave the orange in the pot  for the citrus flavor.  

        We suggest to serve the glogg into a clear glass or clear mug that has been rimmed. 

        Make sure to scoop out some of the yummy goodies into each glass.  Add a cinnamon stick into each glass which is great for stirring.  Also give each guest a spoon as they might want to eat some of the goodies in the glass too.

        The drink can be made a day ahead and kept covered, on the stove, at room temperature. Just reheat before serving.

         



        Smørrebrød Danish Roast Pork with Red Cabbage & Crackling Open Face Sandwich

        If you make a pork roast with red cabbage, you probably have all the toppings (pålæg) for a great smørrebrød table the next day. Making a classic roast pork open sandwich is always a sure-fire crowd pleaser too. It was and still is a completely delicious treat!

        Below are a few ingredients to make an absolutely delicious sandwich. 

        Ingredients:

        • 1 piece of rye bread
        • European style butter
        • 2 slices of roast pork
        • 3 or 4 pieces of pork crisp/ crackling
        • 1 to 2 tablespoons of red cabbage
        • 3 or 4 dill pickle 
        • 3 or 4 prunes

        Instructions:

        1. When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
        2. Lay across the rye bread either 2 slices of pork roast. Depending on the size of the pork roast.
        3. Then, add a nice large spoonful of red cabbage on top of the pork roast. This adds a delicious flavor to this sandwich. 
        4. Add 3 or 4 slice of pickle fanned out on side. 
        5. Finally add 3 or 4 prunes on the side 
        6. Lay over the red cabbage 3 or 4 slices of pork crisp/ crackling

        It’s that easy! This sandwich goes great with enjoy with lager beer too.  We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. 
         

        Thumbs up for open-faced sandwiches!

        Be sure to send me pictures of YOUR open-faced sandwiches.

        xoxo,

        Karen Grete and Heidi
        Check out some of our other postings such as 

        These recipes are perfect for the holiday season. Please let us know what you think!
        Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
        Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

        Scandinavian Poached Apples with Prunes and Red Currants for Roast Pork & Goose Christmas dinners

        A quick, simple and elegant side dish.  This is great served with roast goose or pork.



        Ingredients:

        • 2 apples (any of your favorite apples such as Gala, fuji or golden delicious will work) 
        • 1 cup of water 
        • 1/3 cup of sugar
        • handful of prunes
        • red currant jelly 

         Kitchen Utensils:

        • 1 pot deep enough for apples
        • measuring cup
        • knife
        • cutting board

        Directions:

        1. Slice the apples in half and core it. It is optional if you want to leave the peel on.  In this case, we are leaving the peel on which gives it a pretty reddish color.
        2. Fill the bottom of a roomy pot a cup off water. Add the water and sugar.
        3. Place the apples in the pot.  Place sliced side up
        4. Place the pot over the stove on medium high heat
        5. Add some prunes into the pot
        6. Put a lid over the pot which will help the apples cook faster
        7. Check after a couple minutes to see how soft the apples are getting
        8. Check the apples again by piercing it with a knife. You don’t want these apples to fall apart or become mushy.
        9. Remove the apples and prunes with a slotted spoon to a holding plate.
        10. Add a tablespoon of redcurrant jelly in the center of each apple
        11. Serve warm