Cookies with Cranberries, Almonds, Chocolate, and Liquorice (Cookies med tranebær, mandler, chokolade, og lakrids)

CranberryChocolateAlmondLiquoriceCookies

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 100

150 g melted butter
4 1/2 dl powdered sugar
6 dl flour
6 egg yolks
4 tsp vanilla sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
6 handfuls chopped almonds
150 g chopped chocolate
100 g dried cranberries
12 tsp liquorice powder

Blend powdered sugar, butter, and vanilla sugar together. Blend in egg yolks. In a separate bowl, combine baking soda, baking powder, and flour. Blend into butter mixture. Blend in liquorice powder. Fold in almonds, chocolate, and cranberries. Drop by spoonfuls onto a parchment-lined baking sheet. Bake at 150 C (convection) for 7-8 minutes. Let cool on wire racks.

Danish Pudding from Stig’s Restaurant in Tønder (Dansk budding fra Stigs Restaurant i Tønder)

Rum and Chocolate Pudding

 

 

This recipe is from Stig’s Restaurant in Tønder and was found on Spise Med Mormor

Serves 4-6

2 dl milk
40 g sugar
3 egg yolks
3 sheets of gelatine, softened in cold water
2 dl heavy cream, beaten to whipped cream
2 tbsp rum
40 g finely grated chocolate

Garnish:
Fresh berries
Whipped cream
6 forms (each holding 1 1/2 dl)

Bring milk and sugar to a boil. Place the egg yolks in a bowl. Gradually pour the milk mixture over the egg yolks while whisking. Pour the mixture back into the pot and heat to 80 C. Cool immediately over ice water in a metal bowl. Add the softened gelatine while the mixture is still warm.

When the mixture is cold, strain it and fold in the whipped cream. Add the rum and chocolate. Pour into the forms as soon as it begins to stiffen. Refrigerate. To serve, dip the forms in lukewarm water and turn the pudding out onto a cold plate. Hit the bottoms of the forms a couple times if necessary. Garnish the pudding and eat.

Verbena Ice Cream with Coconut Tuilles (Verbena-is med kokostuile)

VerbenaIceCream

 

 

This recipe was found on Bo Bedre

Serves 4

30 g fresh verbena/lemon verbena (only the leaves)
4 1/4 dl milk
2 1/4 dl heavy cream
pinch of flake salt
6 egg yolks
150 g sugar
Raspberries for garnish

Rinse the verbena leaves, pat dry, and roughly chop them. Pour milk, cream, and salt into a small pot. Add the verbena. Heat up to just under the boiling point. Remove the pot from heat, cover, and let sit for 10 minutes. Strain and discard the verbena leaves. Beat the egg yolks and sugar together lightly. Pour the warm milk mixture over the beaten yolk mixture a bit at a time, beating constantly. Pour everything back into the pot, and let the mixture reach 85 C. Mix with a rubber dough scraper. Use a digital thermometer to control the temperature. Strain over a bowl. Quickly cool by placing the bowl in an ice water bath. Blend with an immersion blender to ensure the mixture is completely uniform. Pour into a tightly sealing container and refrigerate overnight. Run through an ice cream machine per its instructions. Place in a tightly sealing container and store in the freezer. If the ice cream sits for a long time in the freezer and becomes hard, let it soften ca. 10 minutes before serving. Serve a scoop with a coconut tuille and some raspberries for garnish.

 

Coconut Tuilles
50 g softened butter
125 g powdered sugar
40 g flour
1 egg
2 egg whites
Dessicated coconut

Heat oven to 180 C. Mix the butter and powdered sugar together in a bowl until uniform. Add the flour. Add the egg and work it in. Work in the egg whites a bit at a time. Use a palette knife and spread the dough thinly out into small cookies on a parchment-lined baking sheet. Sprinkle with coconut. Bake in the middle of the oven until golden. Let cool on a wire rack.

Plum Fromage from Richters Gæstgivergård in Køge (Blommefromage fra Richters Gæstgivergård i Køge)

Plum Mousse

 

 

This recipe is from Richters Gæstgivergård i Køge and was found on Spise Med Mormor 

3 egg yolks
70 g sugar
3 1/2 dl heavy cream
1 1/2 dl plum purée
8 sheets of gelatine
2 cl Peter Heering liqueur
4 macarons

Garnish:
Plums, crushed macarons, lemon balm, and whipped cream

To make the plum purée, cook Victoria plums or a similar variety until tender in a bit of water and sugar in a covered pot, then purée.

Place the gelatine in cold water for 10 minutes. Blend egg yolks, sugar, and plum purée together in a pot and whisk over low heat until thickened; do not let boil.

Wring out the gelatine and melt it into the warm egg mixture. Cool the creme off. Crush the macarons and pour Peter Heering liqueur over. Beat the heavy cream lightly and fold it into the egg mixture with the crushed macarons. Divide the mixture between 4 portion bowls or in a large glass serving bowl and refrigerate a couple hours or until set.

At serving, place a bit of crushed macaron on plates or a serving dish before turning the fromage out onto them/it. Garnish the fromage with whipped cream, plums, and lemon balm.

Autumn Wreath (Efterårskrans)

AutumnWreath

 

 

This recipe was found on Familie Journal 

2 dl water
65 g butter
80 g flour
2 eggs

Filling:
3 apples
2 tbsp water
1 cinnamon stick
125 g blackberries
2 tbsp suar
2 dl heavy cream
Grains from 1 vanilla pod

Topping:
3 dl powdered sugar
1 tbsp lemon juice
1 tbsp water

Bring water and butter up to a boil and stir in the flour to create a uniform mass. Let cool a bit and mix in the eggs one at a time. Place the dough in a pastry bag and pipe it out onto a parchment-lined baking sheet into the shape of a large circle. Bake at 200 C for 35 minutes, and let cool. Peel and core the apples, and dice them. Boil until tender in water to which the cinnamon stick and 2/3 of the blackberries have been added, add sugar and let cool. Beat the cream and vanilla grains to a whipped cream. Split the pastry to make two layers. Fill with the apple mixture and the whipped cream. Mix powdered sugar, water, and lemon juice together to make a smooth glaze and top the pastry with the glaze and the rest of the blackberries.

Easy Crisp Cookies with Cinnamon, Cardamom, and Chocolate (Nemme sprøde cookies med kanel, kardemomme og chokolade)

CinnamonCardamomChocolateCookies

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 60

100 g softened butter
4 egg yolks
2 dl powdered sugar
2 dl brown sugar
1 tbsp cinnamon
1/2 tbsp cardamom
2 tsp vanilla sugar
1 tsp baking soda
3 dl flour
100 g chocolate chips

Preheat oven to 175 C (convection.) Blend butter, the two sugars, and egg yolks together. Add the vanilla sugar. Mix well. Combine baking soda, cinnamon, cardamom, and flour; mix into the butter mixture. Fold in chocolate. Drop cookies onto a parchment lined baking sheet. Bake for 7-8 minutes and let cool on a wire rack.

Sonni’s Bounty Cake (Sonnis Bountykage)

Sonnis Bounty Cake

 

 

This recipe is from Sonni Pedersen and was featured in Familie Journal 

75 g softened butter
250 g brown sugar
3 eggs
125 g dessicated coconut
1 tin coconut milk (400 mL)
210 g flour
1 tsp baking powder
200 g milk chocolate

Blend the butter and brown sugar together well and beat the eggs in one at a time. Beat in coconut and coconut milk. Chop the chocolate. Combine flour, baking powder, and chocolate and fold it into the batter. Pour the batter into a greased 20 x 30 cm pan and bake at 175 C (for convection ovens) or 200 C (for regular ovens) for 30 minutes.

Kringle with Chocolate and Poppy Filling (Kringle med chokolade- og birkesfyld)

ChocolatePoppySeedKringle

 

I don’t understand why they decided to call this a kringle, as it’s clearly a roulade.. Ah well.

 

This recipe was found on Hjemmet:

1 dl milk
25 g yeast
2 beaten eggs
Grains from 1/2 a vanilla pod
125 g melted butter
125 g powdered sugar
pinch of salt
ca. 500 g flour

Filling:
25 g softened butter
100 g poppy seeds
125 g powdered sugar
2 tbsp milk
50 g finely chopped dark chocolate

Brushing:
1 beaten egg

Garnish:
50 g flaked almonds

Dissolve the yeast in the milk in a large bowl. Add egg, vanilla, butter, powdered sugar, and salt. Gradually add the flour and knead well into a smooth and supple dough. Cover the bowl with a damp towel and let rise in a warm place for 1 hour. Roll out into a 30 x 22 cm rectangle. Mix the filling ingredients together and spread it onto the dough in a square. Leave 2 cm along the edges bare. Fold the dough together 3 times into a roll and press the edges down into the ends. Lay on parchment with the seam side down. Let rise for 1 hour. Brush with egg and sprinkle with almonds. Bake at 175 C for ca. 45 minutes.

Apple Porridge with Sugar-Toasted Rye Bread (Æblegrød med sukkerristet rugbrød)

ApplePorridge

 

 

This recipe was found on Søndag

Serves 4

5 aromatic apples (such as Transperence Blanc, Belle de Boskoop, Cox Orange, Ingrid Marie)
4 tbsp sugar
1/2 vanilla pod
Pinch of salt
Sugar-Toasted Rye Bread
2-3 thick slices of Danish rye bread (preferably old-fashioned dark rye bread without seeds)
1-2 tsp butter
1-2 tsp demerara sugar
1/2 tsp ground cinnamon

 

Wash, peel, and core the apples. Cut them into wedges. Place the wedges in a pot with 3-4 tsp water. Cover and bring to a boil very slowly. Turn off the heat and let the apples sit for 7 minutes. Turn the heat on again and carefully cook them until they’re about ready to explode. Add sugar, salt, grains from the vanilla pod, and the vanilla pod itself. Bring to a boil and add more sugar if needed. Cook through and pour into a bowl. Remove the vanilla pod.

Remove crusts from the bread and cut the bread into sticks. Toast them lightly (1/2-1 minute) on both sides in a dry nonstick pan. Add butter and let the bread fry for about 30 seconds on medium heat. Sprinkle sugar and cinnamon atop, turn, and let fry for a little while longer, until the sugar side is caramelised. Remove from the pan and let drip off on paper towel.

Serve cold or warm with milk and cream (or just cream) and the sugar toasted bread.

Fruit Salad with Almond Top (Frugtsalat med mandellåg)

Fruit Salad Almond Top

 

 

This recipe was found on Mad og Bolig

Serves 2

2 plums
1 apple
1 fresh fig
75 g butter
1 dl sugar
1 tbsp flour
2 tbsp whipping cream
75 g flaked almonds
2 ramekins

Heat oven to 200 C. Grease the ramekins with a bit of butter. Wash the plums, halve them, and remove the stones. Cut the plums, apple, and fig into wedges and divide them between the ramekins.

Melt the butter on low heat in a pot. Add sugar and stir. Pour in the flour and cream, and cook up while stirring. Sprinkle in the almonds. Divide the mixture atop the fruit in the ramekins. Bake for 10-15 minutes or until the surface is nicely golden. Can be eaten warm or cold.