How to make Danish Red Cabbage Rødkaal. Danish side dish for dinners and leftovers

How to make Danish Red Cabbage Rødkaal. Danish side dish for dinners and leftovers By Danish cook Karen Grete.

This side dish is a stable in all Danish homes.This is a perfect dish to make ahead. If you make enough Danish red cabbage, it is great as a left over food to reheat the next day.

Ingredients:
* 1 red cabbage
* 1 cup of apple vinegar
* 2 cups of water
* 1 teaspoon of salt
* 1/4 cup of sugar 
* a little pepper for taste
* add a couple of teaspoons of red currant
Simmer for about 2 hours.

Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!

Instruction:
Cut an entire red cabbage in half.  Remove and discard tough outer leaves and the white center from the red cabbage. Then, with a sharp knife slice the red cabbage into thin slices. Then, place all of the sliced red cabbage into a heated simmering pan. Then, add apple vinegar, 2 cups of water, 1 teaspoon of salt, 1/4 cup of sugar and a little bit of pepper. It has to cook for about 2 hours in order for it to get soft enough. In the meantime, you can do other things while you are waiting for it to cook.  After 2 hours, add a red current or cranberry jelly for flavor.  Some people enjoy caraway seeds for flavor.

What to eat with the Danish Red Cabbage Rødkaal? In Danish homes, red cabbage is  served either at dinner or lunch.  Traditionally, the Danish red cabbage accompanies meat dishes.  Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) has the Danish red cabbage as a side dish. Christmas (Jul) dinners always has the Danish red cabbage. If you make enough Danish red cabbage, it is great as a left over food to reheat the next day. Also, Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the danish red cabbage as a topping.

We hope you enjoyed the Danish red cabbage video and recipe! If you like this danish red cabbbage recipe as a side dish, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!

Smørrebrød Danish Open Sandwich Shrimp & Asparagus Sandwich for lunch, supper & hors d’oeuvres

The shrimp (rejer) salad sandwich is great for both as a standard sandwich or as small appetizer at your next gathering.

Ingredients:

  • 2 -3 slices of white bread (Italian or French)
  • butter (European-style butter is easier to spread)
  • 2 large pieces Boston or Romaine lettuce leaves
  • 6 ounces small baby shrimp (larger shrimp cut into smaller pieces)
  • 4 or 5 large tablespoons of mayonnaise
  • 7-9 long spears of white or green asparagus
  • black pepper to taste
  • a couple drops of Worcestershire sauce (lemon juice is another option)
  • chopped parsley or dill for taste & decoration
  • 1 lemon wedge slice for garnish



Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you! 

Smørrebrød comes from smør og brød
* smør means butter
* brød means bread


Instructions:

You will need 7 or 9 strips of white asparagus and cut into smaller pieces and add into in a bowl. White asparagus is the most traditional for this sandwich.  Add either small size shrimps or cut larger shrimps into smaller pieces into a bowl.  Add 4 or 5 large tablespoons of mayonnaise.  Mix everything together.  Add either a couple drops of Worcestershire sauce (lemon juice is another option).

Next spread butter onto either a slice of French or Italian bread.  Place several pieces of either Boston or Romaine lettuce leaves on the bread.  Scoop several spoonfuls of the shrimp asparagus mixture onto the lettuce. For both decoration and taste add several slices of asparagus on top.  Garnish with a wedge of lemon and chopped dill or parsley.

Serve on plate with silverware.  It is a great sandwich for either lunch or dinner.  If need you desire to serve this as an appetizer, slice the bread into smaller pieces.


Other Scandinavian ways to write open sandwich 
*in Norwegian it is smørbrød
* in Swedish it is smörgås


We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Sandwich Shrimp (Rejer) & Asparagus Sandwich and recipe! This is a delicious traditional smorrebrod and easy to make.

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

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!

How to make easy Danish Sugar Browned Potatoes (Brunede Kartofler) A Dinner Side Dish

Potato recipes are ubiquitous in Danish cooking. The potato was first introduced into Denmark by French immigrant Huguenots in Fredericia in 1720. The potato is considered an essential side dish to every hot meal.  One of the many potatoe dishes that was developed is the delicious Danish Sugar Browned Potatoes (Brunede Kartofler). A delightful way to dress up potatoes for any dinner especially during the holidays.

Ingredients
* 12 new or baby potatoes
* 1/4 cup sugar
* 3 tablespoons of butter
* 2 Tbsp. water

We have included our YouTube video on how to make the delicious sugar browned potatoes! 


Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!

Instructions:
1) in advanced boil the baby potatoes in salted water until fork-tender. (Baby or new small potatoes is the traditional potato for this side dish.) Peel the potatoes
2) brown the sugar over medium-low heat just until sugar begins to darken around the edges.
3) add butter and water
4) add the potatoes & constantly turn in the sugar for about 10 minutes.

These potatoes will become camarelized, tender, golden, sticky and sweet. YUM! 


What to eat with the Danish Sugar Browned Potatoes? Typically the Danish Sugar Browned Potatoes (Brunede Kartofler) accompanies meat dishes. Traditional Danish meat dishes are frikadeller (Danish meat balls), flæskesteg (roast pork with crackling), duck or goose. Also, for Danish Christmas (Jul) dinners, we serve both the caramelized potatoes and regular white potatoes too. The Danish Sugar Browned Potatoes goes great as a side dish not only for Christmas but any time of the year! Wonderful treat to have it as a leftover the next day too. We hope you enjoy these delicious caramelized brown potatoes as a side dish for either dinners or Christmas. Let us know what you think!

We hope you enjoyed the Danish brown potato video and recipe! If you like this Danish brown potato recipe as a side dish, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!

Smørrebrød Danish Open Sandwich Herring (Krydder Sild Sandwich)

My family is from a small old market town called Stege,Møn.  Møn has beautiful sandy beaches and country side,fresco decoated churches and one of Denmark’s most popular destinations for tourists is to travel is Møns Klint white chalk cliffs.


One other important piece of Møn history are the herring fisheries.  Herrings has been caught for over 800 year and primarily between the end of May and the beginning of July.  Consequently, the herring open face sandwich became a tradition to eat in Denmark.  My family had herring sandwiches almost every single day for lunch.
 
The origin of the open-face sandwich (Smørrebrød) was in the European Middle Ages. In the 19thc. Denmark’s Smørrebrød custom became popular & convenient for families. Over the years, traditional Smørrebrød developed into an art form and with a specific custom. For example, it a must to make your Smørrebrød pretty using local food attractively on the bread. Also, Smørrebrød is eaten in only one order: Herring first, followed by other fish, then meat, then cheese.

The herring sandwich recipe below is a tall sandwich because of the layers of colorful toppings. The recipe is easy to create your own tall herring sandwich.

  
Ingredients:
 
* 1 piece of rye bread
* butter
* 3 or 4 of tomato slices
* 1 sliced egg
* 3 or 4 pieces of herring (spiced herring or matjes)
* 6 or 8 raw onion ring slices
* a sprinkle of capers

Below is a our recent YouTube video on how to make a Smørrebrød Danish open face herring sandwich.



Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!


Matjes herring is a spiced herring.

Instruction:
1) use only rye bread for the herring sandwich.  You can find rye bread in many of the finer grocery stores.
2) before adding a topping, smear the bread with butter.  This protects the bread from moisture.
3) then, place a sliced egg across the rye bread
4) in between the sliced eggs, stick a sliced tomato pieces
5) next place 4 or 5 pieces of matjes herring or a spiced herring across the rye bread. (In Danish, spiced herring is krydders sild.)
6) sprinkle capers across the sandwich

Depending on the occasion the open face herring sandwich can be eaten for lunch or dinner. (If you need to make an appetizer you can cut the rye bread into smaller pieces too.)  It is custom to eat the open face sandwich with a knife and a fork too. See our video on how to do a place setting for an open face sandwich.


What to drink with a herring sandwich? On special occasions Danish families serve Danish schnapps, Danish aquavit and a Danish Beer (see our video). If you are sitting with Danes, be sure to toast frequently! Raise the glass first, look everyone in the eye and say Skål!


We hope you enjoyed both the recipe and the video on how to make the Smørrebrød Danish Open Face Sandwich Herring (Sild) Sandwich and recipe!

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

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!

How to make Danish Christmas Klejner

It’s not Christmas without Klejner in my family. Klejner is an old fashion fried twisted pastry that has been passed down for many generations. My Danish mom learned how to make Klejner from watching her Danish mother, who learned it from watching her Danish mother etc. As you can see Klejner has been around and enjoyed for many years in Denmark.

Klejners are made each Christmas in Norway, Sweden and northern Germany too. There are klejner references dating back to 1800 by a Swedish poet Anna Maria Lenngren. Also, klejner frequently appeared in Swedish Christmas-stories by famous Swedish author Selma Lagerlöf.





Depending how busy you are sometimes it is easy to break it up into 2 or 3 nights. In our video, we did it in two nights. Another option is to break up the process into three nights – dough one night, shaping the next, frying the last day.

Below are the ingredients and the instructions to make the Danish Christmas Klejner. Makes about aprox 100 Klejners.  If you are new to making Klejners, you might want to use 1/2 of the measurements and make only 50 Klejners. 

Danish Christmas Klejner Recipe Ingredients

  • 4 cups flour 
  • 1 tsp baking powder 
  • 2 cups sugar 
  • 2 1/4 cup softened butter (or margarine) 
  • 4 eggs 
  • 1 1/2 cups of milk 
  • 1 lemon (the grind from the lemon peel) 
  • 1 tsp cardamon Vegetable or peanut oil for deep-frying 
  • A pot for the deep frying 
  • A dinner fork or frying scoop 
  • A mixer with a paddle (if you don’t have a mixer then mix by hand) 
  • A knife or pizza cutter 
  • Wax or parchment paper 

First step is to mix the dry ingredients including flour, sugar and baking powder. Then, crumble the soft butter or margarine into the dry ingredients on medium speed until light and fluffy. On low speed add milk, eggs and cardamon. Continue to Mix. Add grated lemon to give the Klejner a little zest and little lemony flavor.

Once you have everything mixed together pick some of the dough up and feel how sticky it is. If it feels sticky add a tiny bit more flour and mix again. Continue to mix until the dough is still slightly sticky but clears the side of the bowl. You want the dough dry enough so it isn’t sticky, but not so floury that it’ll crack when you roll it out.

Once it is mixed and slightly sticky, divide the dough into 4 parts in a bowl. Dust the dough with a little flour. Cover the dough with plastic wrap and left to rest in a cold place such as a refrigerator for at least 2 hours.

Klejner trivia: Did you know that in Swedish it is Klenät and plural is klenäter?

On a lightly floured surface, roll one of the dough balls into a rectangle about ¼” thick. (Thinner dough is harder to work with and can fall apart when frying. Thicker dough takes longer to cook and can be a bit cakey.)

Using a knife or pizza cutter, cut the dough into lengthwise strips about 1 ½” wide. Then, cut at an angle to make diamonds. Cut a slit in the middle of the diamond shape. Peel off one diamond shape from the outer edge by sliding butter knife under the dough.

Fold the longer end of the diamond strip into itself a little bit. Bend the end towards the slitted hole in the diamond shaped cookie. Insert the end into the hole. Then pull all the way through the slit to make a twist. Place the twisted cookie on a tray lined with wax or parchment paper. Repeat for all diamonds. Continue rolling out, cutting and shaping until you run out of dough.

For your convenience we are including our YouTube video to explain how to make Klejner.


Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you! 

Heat the vegetable oil in a large pot over med-high heat to about 350° F. You only need about 3″ of oil in the bottom of a large pot to fry 3-4 at a time. Make sure the oil doesn’t get too hot so it burns. A great way to test the oil is when a single twist dropped into the hot oil rises to the surface within 3 to 4 seconds.

Deep fry about 4 to 6 twists for 2-3 minutes at a time or until light golden brown on each side. You need to flip them at least once (with a dinner fork or frying scoop), about a minute or so after they float up to the top.

Remove with a slotted spoon and drain on paper towels. Sprinkle powder sugar on the klejners. Best served when slightly warm and eaten the same day.

 If you have leftover dough, it can be preserved in a refrigerator for a week. Glædelig Jul and Merry Christmas♥ !

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!

Danish Christmas Rice Pudding with cherry sauce

Risalamande was created in the last part of the 19th century.  In the early 1900’s, risalamande experienced an increase in popularity, being touted as a “savings” dessert because the ingredients were cheap and easy to get. The dessert is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds.  The delicious and easy dessert is usually served cold with warm cherry sauce (kirsebærsauce).





Below is a simple Danish Christmas Rice Pudding with cherry sauce recipe.  The first stage is to make the rice pudding.  The second stage is to make the risalamand.

1st Stage is to make the rice pudding (in Danish risengrød):
Ingredients to make the rice pudding
1 1/4 cup water
1 cup white long-grained rice (Grødris)
4 1/2 cup milk
2 teaspoons of vanilla
2 cups of chopped whole almonds
1 almond (do not chop)

Directions to make the rice pudding:
The first stage is to make the rice pudding. Place water and rice in a medium cooking pot, cover with a lid and simmer for 2 minutes. Add milk and vanilla and simmer over low heat for 40-45 minutes until rice is tender. (Stir often to make sure the milk does not burn, especially the last 30 minutes.) You may have to turn the heat all the way down as low as your stove will allow and cover with a lid for the last 15 minutes. Then, put the rice pudding in a container and cool it down in the refrigerator.

While the rice pudding is cooling you can blanch almonds. Place the 2 cups of almonds in a small dish and pour boiling water over to cover. Let sit in water for 1 minute, drain and rinse with cold water. Pat dry and slip the skins off. (I usually blanch two almonds in case I have trouble with one.)  Then, chop the almonds.  Stir in the chopped almonds into the bowl of cool rice pudding.

The 2nd stage is to make the risalamande.
Ingredients to make the risalamande:
Bowl of cool rice pudding with chopped almonds
1 1/2 cup whipping cream
4 tablespoon of sugar
1 vanilla bean





Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!


Directions to make the risalamande.
Make whip cream in a small bowl with a handheld mixer.  Add into the bowl confectioners sugar and vanilla bean. Whip the cream until you see tracks from beaters in the cream.

Then, fold half of the whipping cream to rice/almond mixture.  Keep adding in increments small amounts of whip cream. The final texture should be fluffy. Place covered in refrigerator until ready to serve. Before serving Ris a la mande, place one blanched almond in mixture and stir well to hide almond.

Ingredients for cherry sauce or kirsebærsauce:
15 oz can 1 Pitted Oregon Bing Cherries in heavy syrup
1 tablespoon cornstarch
water
Directions for cherry sauce.
In a small dish mix together the cornstarch and some water to form the thickening agent and set it aside. In a small saucepan bring cherry and syrup to a simmer. Add the cornstarch/water mixture to cherries a little at the time, stirring until syrup starts to thicken. Simmer for 1 minute and remove from heat.

Serve Risalamande cold with the warm cherry sauce on top. We usually serve it on a Danish Royal Copenhagen Christmas plate.

The person who finds the almond will get an extra gift during the Christmas celebrations. This usually helps on the number of second helpings. It is a tradition not to reveal who has the almond until all the pudding has been eaten.
Glædelig Jul and Merry Christmas♥ !


We hope you enjoy the Danish Christmas rice pudding video!  

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!

Swedish Christmas Glögg

Below is the famous Swedish Glögg recipe our family enjoys each December. The Swedish Glögg is a hot, spiced wine and perfect for cold winter evenings. In the 1960’s, I became aware of the Swedish Glögg at my danish family gatherings celebrating Christmas.  (In Danish, glögg is written as gløgg.)

Also, after we did some Christmas shopping on Strøget, we usually went to D’Angleterre Hotel for the delicious mulled wine (gløgg in Danish) and æbleskive.  We hope you enjoy our family recipe.  Please let us know what you 
think! 

Below is the traditional Swedish Glogg recipe that we use at our Christmas gatherings.  This easy recipe is great because you can make your own version of this great-tasting spiced wine. Variations are optional with the different spices and liquor.

In addition, glogg has many ranges from alcoholic to nonalcoholic.  Sometimes we buy the nonalcoholic version with fruit juice instead of wine.  Now a days, it is easy to find the nonalcoholic version at stores such as IKEA. Another option is to replace the wine with cranberry juice. The cranberry juice is great because you can personalized the taste for your children!

Ingredients:

  • 1 bottle of red wine (nonalcoholic version use cranberry juice)
  • 0.5 Liter brandy or vodka
  • 10 cardamom pods
  • 1 cinnamon stick (broken down)
  • 1/2 orange peel (dried or fresh)
  • a couple pieces of crystallized ginger
  • 5 cloves
  • 1/2 a cup of sugar
  • 1/2 cup raisins
  • 1/2 cup chopped almonds

Preparation: 
Heat the wine, sugar and spices. Be careful not to boil the mixture; just let it simmer for about 45 minutes. We recommend that you make the glogg in a large stockpot with a lid.

Then, strain the spices from the spiced wine. Simmer the spiced wine. Add raisins, chopped almonds, brandy or vodka (for the warmth) and any other spices you might like.


This Swedish Christmas glogg recipe makes approx 1.5 Liter (close to 1/2 gallon). We suggest to serve the Swedish glogg into a clear glass or clear mug. Some folks like to have the almonds and raisins in their glogg. So, you’ll need to scoop the almonds and raisins from the bottom of the mulled wine. (We like to have a lot of raisins and almonds in our glogg! ) If you have any leftover glogg, you can reheat it for another evening!

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

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!