Aebleskiver pans are special pans in which to cook small Danish pancake balls called “aebleskivers” on top of the stove. You rotate the balls half-way through cooking to cook both sides.
Aebleskivers are small Danish pancake balls, with filling in the centres. They are quite small, with only about two to three bites in each one. The filling is usually fruit in some form.
Danish Ribs is a rack of pork ribs cut about 12 ½ cm (5 inches) wide by 40 cm (16 inches) long. It has 13 ribs on it, instead of the 12 that is more usual in North America. A rack of Danish Ribs will weigh 450 to 700g (1 to 1 ½ pounds.) Though…
A Flødeboller is a Danish cookie. It has a round, flat biscuit base, topped with a stiff dollop of egg white beaten with sugar syrup, and dipped or otherwise coated in melted chocolate. The base can be biscuit or marzipan. The biscuit bases are baked, the marzipan ones are not. While elsewhere in the world,…
Gammel Dansk Bitters
Gammel Dansk Bitters is a digestif to be drunk straight up at room temperature, either on its own or with a chaser such as beer. Enthusiasts in Denmark like to have a small glass in the morning, with coffee as the chaser. It can also be used as a mixer. The recipe apparently calls for…
Heering Cherry Liqueur
Heering is a dark red, Danish cherry liqueur with an almond flavour. It is made from dark red sour cherries called “Stevns”, as well as their pits. The pits give the almond flavour. The cherries are crushed, blended with sugar and spices and mixed into alcohol distilled from grapes. The liqueur is then aged for…
Ingrid Marie Apples
Ingrid Marie are round but flattenedmedium to large-sized apples. They have greehish-yellow skin almost completely covered with dark red and mottled with large white dots, and some small patches of russetting. Occasionally, there will be cracks around the bottom. Inside, the juicy, aromatic, finely-textured white flesh may be soft or crispy, with a mild taste….
Medisterpolse Sausage is an almost sweet-tasting Danish sausage made of finely-ground pork, seasoned with clove, allspice, onion, salt and pepper, and packed into casings and formed into links. It is traditionally served with fried mushrooms. Cooking Tips Raw, needs cooking. Language Notes In Danish, spelt “medisterpølse.”
Stevns are sour cherries grown in Denmark. They are very dark red, almost black, and very, very sour. The tree is a cultivar, grown by grafting onto rootstock. Propagation of the tree was first encouraged by the Peter Heering company so that it could buy them for use in making liqueurs such as Heering Cherry…
Tartarmad is a Danish version of steak tartare. It is an open-faced sandwich consisting of raw minced beef, seasoned with salt and pepper, served on a piece of dense, often black, rye bread. The sandwich is topped with grated horseradish, fresh rings of onion, and a raw egg yolk. It may be garnished with minced…