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How to Cook dishes from Denmark
The cuisine of
Denmark shares many common features
with that of other Scandinavian countries.
Historically, French cuisine and
German cuisine have also been important
influences on the Danish kitchen, but in recent years, as Danes have begun
to travel more widely abroad, influences from further afield have become
increasingly important.
In general it might said that food is
considered a key ingredient in hygge (a feel of comfort which the Danes aspire to).
Some popular Danish recipes include:
- Æggekage - An omelette made with some flour so that it rises slightly.
- Biksemad - Pork or beef hash, traditionally made from leftovers with fried egg, pickled
beet slices, ketchup
and béarnaise sauce.
- Cod
(Danish: Torsk)
- It can be baked, fried, steamed, or dried
(Danish: Klipfisk).
- Eel
(Danish: Ål)
- Fried or smoked eel.
- Frikadeller - Meatballs made from ground meat (pork, beef or veal).
They also contain chopped onions, eggs, milk, bread crumbs and seasonings,
and are cooked by deep frying.
Frikadeller are sometimes considered the Danish national dish,
and are often served with boiled potatoes, red cabbage, pickled beetroot, and
gravy
(Danish:
Brun sovs). Frikadeller are also commonly eaten with creamed white cabbage, or
with rye bread
(Danish: Rugbrød)
and cabbage or pickle slices, or with cold potato salad.
- Pickled herring
(Danish: Marinerede sild)
- Pork slices
(Danish: Æbleflæsk) - Pork slices with bacon and apple-onion compote.
- Shrimp
(Danish: Rejer)
- Smørrebrød - Danish open sandwiches
often eaten for lunch. They
are made from a slice of buttered rye bread
(Danish: Rugbrød)
which has a topping
((Danish: Pålæg) usually of cold cuts,
and then is then decorated
((Danish: Pyntet)
with accompaniments.
- Vandgrød - A porridge made from barley.
- Veal medallion
(Danish: Kalvemedaljon)
On this page, you will find a selection of Danish cookbooks.
Related pages on this web site:
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By Stig Hansen
The Cookbook Marketplace
Hardcover (176 pages)
 | List Price: $34.95*
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Click Here | Product Description:
A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod. Full of beautiful photographs of finished dishes and many how-to pictures, this is also an art creation by Danish born executive chef Stig Hansen. A perfect companion in exploring Danish cuisine! |
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By Judith Dern
Aquamarine
Hardcover (128 pages)
 | List Price: $29.99*
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Click Here | - ISBN13: 9781903141557
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Traditional Danish food is based around the natural bounty of the land, with fresh fish from the seas and rivers, and delicious pork and dairy products from the animals that graze on its fertile pastures. This beautiful guide to the culinary delights of Denmark includes all the classic favourites, many of which have been cooked in Danish homes for centuries. |
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By Ingeborg Dahl Jensen
Simon and Schuster
Hardcover (335 pages)
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Contents of: Wonderful Wonderful Danish Cooking Part one: Danish Baking 1/ Breads 2/ Sweet Breads, Coffee Cakes, famous Danish Pastry 3/ Desert Cakes and Torten 4/ Cookies and small Cakes 5/ Fillings Frostings and Glazes 6/ Smorrebrod: The open faced Sandwich 7/ Drinks from Denmark Part two: Danish Dining 8/ Smorgasbord 9/ Soups: Meat, Vegetable 10/ Fish 11/ Meats and Fowl 12/ Salads 13/ Vegetables 14/ Pancakes, Waffles and Dumplings 15/ Pies Puddings and other Sweets 16/ Candies |
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By Julie Jensen McDonald
Penfield Press
Paperback (64 pages)
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Highlights of Danish-American culture, including recipes and information about cultural traditions. Reprinted in 2002 |
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By Carol Gold
University of Washington Press
Paperback (240 pages)
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Cookbooks tell stories. They open up the worlds in which the people who wrote and read them once lived. In the hands of a good historian, cookbooks can be shown to contain the markings of political, social, and ideological changes that we conventionally locate outside the kitchen. Cookbooks allow us to trace the course of empires, of social roles, and of new nations over time. Danish Cookbooks: Domesticity and National Identity, 1616-1901 draws from three hundred years of Danish cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity and gendered spheres, and the evolution of nationalism and a specific Danish identity from the early seventeenth to the beginning of the twentieth century. Like all prescriptive literature, cookbooks do not merely reflect the changes of the day but also constitute them. Historian Carol Gold reads recipes and cooking instructions for what they can tell us about literacy levels, division of labor in the kitchen and in society, and changes in the gendered aspects of publishing and using cookbooks. Gold explores the authors' instructions for economic and hygienic housekeeping and their sentiments about Danish identity as spelled out in dishes and spices. Just as the Danish nation would manage the body politic, so women were exhorted to manage the house and ensure the family's physical and moral health. Through the pages of cookbooks - in recipes, menus, and table settings - we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. Written with the ease of a veteran historian and in an accessible and engaging style, Danish Cookbooks will appeal to scholars in Scandinavian studies as well as in gender and women's studies. It will also appeal to nonacademic readers interested in historical aspects of Danish nationalism and identity, women's social history, and cookbooks and cooking. |
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By Shirley Sarvis
Hippocrene Books
Paperback (142 pages)
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This exciting collection of 100 recipes, each dish the favourite of a Scandinavian cook, spans the range of home cooking -- starters, soups, omelettes, pancakes, meats and pastries. Included are directions for making such tempting dishes as Norwegian Blueberry Omelette, Danish Butter Cake, Swedish Pancakes, and openfaced Danish sandwiches. |
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By Nika Standen Hazelton
Penguin Books Ltd
Paperback (240 pages)
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