FOOD AND TRAVEL
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FOOD AND TRAVEL
Denmark's Fresh, Simple Cuisine
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Discover this country's flavorful, minimalist cuisine.
By Joyce Hendley EatingWell May/June 2008
Healthy Danish Recipes | Where to stay and eat in Denmark
On a bright spring day I pushed my way past thickets of parked bicycles and well-dressed sun worshippers at café tables along Copenhagen’s Gråbrødretorv (Greyfriars’ Square). I didn’t need a phrasebook to understand what Danes were craving at the moment. At one café a young mother coaxed her daughter to sip some of her asparagus soup; at another, an older gentleman was eating an open-faced sandwich of asparagus topped with baby shrimp. Nearby a couple shared a plate of thick white asparagus stalks dusted with grated hard-cooked egg yolks.
“Danes are crazy about asparagus and we’re even crazier about new potatoes,” explained a waitress as she delivered a tray of Bloody Marys garnished with asparagus stalks. “We waited for this all winter. Besides,” she added, citing folk wisdom, “it’s supposed to be bad luck to eat asparagus after Saint John’s Eve [June 23], so we have to eat it all now.”
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Healthy Danish Recipes
Green Salad with Asparagus & Peas (Salat med Asparges og Ærter)
Pea & New Potato Salad (Nye kartofler og Ærte Salat)
Elderflower Sparklers (Hyldeblomst Cocktails)
Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)
Roasted Halibut with Pickled Beets (Stegte Helleflynder med Rødbeder)
Sweet-and-Sour Fish (Stegte Fisk i Eddike)
Sweet-and-Sour Fish Mini Smørrebrød (Smørrebrød med Stegte Fisk i Eddike)
Berry Pudding with Cream (Rødgrød med Fløde)
Traveling to Denmark
See tips on where to stay and eat
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| USER COMMENTS — Add Your Comment |
I need to bring appetizers to a Danish theme dinner. Do you have any suggestions?? Thanks much!!!!!
Phyllis, Green Bay, WI |
Smoked Salmon Canapés
12 cocktail slices of rye or pumpernickel bread
4 tablespoons unsalted butter, softened
1/2 cup minced fresh flat leaf parsley
2 tablespoons minced radish
2 tablespoons minced onion
24 drained bottled capers, coarsely chopped
Twelve 4-inch thin strips of smoked salmon
Combine the butter and the parsley until well mixed. In a small bowl combine well the radish, the onion and the capers; divide the mixture among the bread squares. Roll up each smoked salmon strip into a coil and arrange decoratively on the bread.
The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
Chef Orama, Olympia, WA |
I really enjoyed the article on Danish cooking. A Danish friend of our son lived with us for 6 months or so and when I asked him what type of food he missed the most from home (Denmark), he said "Danish potatoes". I asked him for the recipe and he said boil the potatoes and serve them with butter, salt, and pepper. I still make "Danish potatoes" on occassion, but now I know that Lasse was probably talking about those really fresh new potatoes that were described in the article. My husband and I went to Denmark a few years ago to visit Lasse and his family and got to enjoy smorrbrod and many other delicious Danish foods, but it's not the food that is so wonderful, it's the Danish hospitality that makes the food so good. There is a Danish word for their comfy/cozy hospitality--something like huegli--I can't remember the word exactly--but it entails candles in the windows, comfort food, warm and friendly company, relaxation, wine, etc.
Diane, Batavia, IL |
In 1949 my Danish grandmother visited us in the US. She was kind about our food, but when we let her cook is WAS very simply made and delicious. In 1957 When we visited Denmark, I learned to peel those wonderfully fresh potatoes that were mostly twice as bit as the baby carrots we buy now. The butter was real and the only thing that saved me from gaining 50 pounds that summer were my cousins that lived 2 miles away and I walked there at least once a day. The cooked shrimp off the fishing boats (cooked in sea water on the boats) was heavenly. THE fish lightly salted ad baked or boiled quickly was the best. Too bad we have to batter, bread, fry and otherwise ruin fish. My family likes cod pan broiled in a tiny bit of butter, served with boiled potatoes and all of it drenched with mustard gravy. The latter is a white sauce made in the fish pan and seasoned with powdered mustard, the more the better. In our family we laugh and say that most Danish recipes start with "take a pound of Butter." Since we are all very active we don't seem to gain the weight.
I agree that hospitality is the wonderful secret of the Danish cuisine. A Danish table is surrounded by laughter and music made by the guests.
Elizabeth P. Jones, LaGrange, WY |
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