topless bread

CM: FAT TUESDAY BUNS / Fastelavnsboller01

2012-02-10T12:30:00.000-08:00

photo courtesy of politiken dk

It's that time of the year to bring back one
of my cousin's delicious recipes.
That's right...Fat Tuesday is just around the corner.

Fastelavn...or 'Fat Tuesday'!

by any other name it's still time to eat and enjoy life!

Growing up in Denmark, the annual festivities of Fastelavn was the Nordic equivalent of Halloween for us kids. It was an event filled with wonderful costumes, baked goods and the occasional treat of additional loose change in the pocket. We would run of to the front doors of every house and upon the door being opened would sing out our little 'fastelavn' jingle...

"Fastelavn er mit navn,

boller vil jeg have.

Hvis jeg ingen boller får,

så laver jeg ballade."

which essentially, translate to 'fat tuesday is my name and buns we will have and if we don't get our buns, we will make a lot of noise'...but, of course, the Danish one rhymes! Though loose small change or candy was given out by most people, it was these delicious buns that we always hoped to receive after singing this little jingle at every doorstep we would visit. Best were the visits to the local bakery where the baker was well supplied to pass out his fresh homemade treats to us like this recipe.

Though this tradition is not a part of most cultures, 'fat tuesday' is still celebrated and deserves the baking of these treats!

Learn more about the tradition of Fastelavn here.

In celebration and memory of receiving these wonderful baked treats, here is another recipe from our cousin Claus Meyer.

photo courtesy of Meyers Bageri

Her får du opskriften!

Below is the English translation from the original Danish.

FASTELAVN (Fat Tuesday) BUNS with CREAM AND REMONCE

Serves 15

Fastelavnsboller med creme og remonce

Special note: Best results from using original metric measurements

Dough:

250 g flour

75 g butter

½ package yeast

1 dl milk

1 egg

Salt

15 g sugar

Cream:

Vanilla, the grains from a ½ vanilla bean

1 egg

15 g sugar

2 tbsp. corn starch

2 ½ dl milk

75 g chopped almonds (slivered almonds)

Remonce*:

100 g sugar

100 g marzipan

100 g butter

*Remonce is a Danish pastry filling or topping made from creamed butter and sugar, sometimes flavored with cinnamon, marzipan or nuts.

METHOD

Chocolate fillings and coatings:

A bag of dark chocolate buttons, or approx. 100 g good dark chocolate. 6 buttons per dumpling, 4 and 2 as filler to cover.

Dough:

Dissolve yeast in milk. Mix flour and butter in a bowl. Whip the egg with salt and sugar and mix it with milk. Knead the flour mixture and milk mix well together. Cover dough with a tea towel and let it raise for an hour.

Cream:

Split vanilla bean and scrape out the pods. Whisk eggs, sugar, corn flour and vanilla well together. Heat milk to just below boiling temperature and mix with egg mixture. Pour egg and milk back into the saucepan and heat while you're whipping it until the cream becomes thick. Add the chopped almonds (i prefer slivered almonds) to the cream and let cool.

Remonce / Danish Pastry Filling:

Mix the cane sugar and marzipan together. Add enough butter a little at a time until it is worked completely into a smooth ball. Be careful not to work it too long as it will be too liquid when baked.

ASSEMBLY

1: Knead the dough quickly and divide portions into two pieces. Roll each piece out to an approx. ½ inch thick sheet and cut into 7-8 pieces. On each piece, add a tbsp. cream, one tablespoon of remonce and 4 chocolate buttons. Fold the corners of dough over the filling in and bring them together, so it does not spill out: first, fold the four corners into one another so that they overlap over and then fused and squeezed together.

2: Next, turn the buns over so they meet face down allowing them raise to double the size of a greased baking sheet.

3: Brush them with water and bake them at 200 ° for approx. 15 minutes until they are nicely golden.

4: As soon as they come out, decorate them with two chocolate buttons each, so the chocolate can slightly melt.

CM Opskrift: Flæskestegssandwich (dk)

2012-02-03T11:46:00.000-08:00

Her får du opskriften!

English translation of recipe to follow.

CM Opskrift: Chokolademacarons (dk)

2012-01-27T09:01:00.000-08:00

Her får du opskriften!

English translation of recipe to follow.

BAKERY/Bageri: Danish Winter Scones

2012-01-16T22:10:00.001-08:00

This new recipe is my personal homage to my Danish baking heritage and was featured as an advent post as part of the 24 Days of December. It borrows the wonderful rich flavors of my great-grandmother from Skjold’s crisp ‘brunkager’ recipe and is re-invented as a modern moist ‘julescone’ Christmas scone that is equally delicious on any winter day.

:: read more ::

NEWS: Margrethe II...40 Years later

2012-01-14T12:24:00.000-08:00

When I was a little girl in Denmark, I played with our mother's old childhood puzzles. These old puzzles worn by time depicted the royal family. Being two years older than the queen, our mother seemed to admire her. Even today, I can recall how as a child this simple activity meant to our mother. As we sat there together putting together the old puzzle...somehow we were also re-connecting the pieces to her childhood past.

This was my first introduction of then future queen and her royal family.

This week marks the 40th anniversary of her reign as

Queen Margrethe II of Denmark.

Click here for more information.

Think I'll wear my daisy necklace in her honor this weekend...

and dedicate this post to our mother.

CONGRATULATIONS / Tillykke!

NEWS: TOPLESS Uncovered

2012-01-12T00:45:00.000-08:00

click HERE for direct link

Busted blogging...with my topless bread.

Thank you...
Monterey County Weekly!

cover story

Communication Nation
Compiled by Kera Abraham, Mark C. Anderson and Mary Duan
Photos by Nic Coury

"From niche musings on sandwiches to holistic, holy views of Big Sur, here are some top online voices of the Central Coast.

Weblogs (or, in the vernacular, blogs), launched in the ’90s with a small and dedicated band of geeks, and they’ve never really fallen out of fashion. They’re the modern version of water-cooler chat. Hell, they’re modern versions of cave paintings. With a little typing and the click of a “post” button, anyone can do it— but not everyone can do it well. It takes planning and skill to write something personal but with greater meaning, and it takes relentless drive to do it week after week, month after month and for years on end. Here we toast some of the best bloggers of the Central Coast, and ask them why they do it in the first place.

:: read more ::

CHASING CLAUS: Jailhouse Food Rocks!

2012-01-07T18:08:00.000-08:00

Only our cousin would figure out another threshold to cross.

This time cousin Claus Meyer, co-founder of the world’s highest ranked restaurant, NOMA has taken his culinary talents toward start a cooking school in one of Copenhagen's prisons. Instruction will be on how the inmates can grow their own produce and prepare meal under the guiding hands and eyes of one of Michelin's top rated chefs.

Since this is a pilot program, it is anticipated to continue at other prisons nationwide. Mind you...I would still recommend waiting for a table at one of his restaurants before considering a life of crime to find yourself learning from one of today's modern culinary masters.

Learn more about Claus and his Melting Pot Foundation whose mission is to assist marginalized people via food related projects both in Denmark and abroad.

This is just another good reason...to continue chasing my cousin...since I seem to never know where I may quite find him next.

Introducing Kids to TOPLESS Sandwiches II

2012-01-06T19:35:00.000-08:00

I was asked the other day what my favorite blog post has been…and it made me think about revisiting this one. I think I chose this one primarily because I could relate to it as well having grown up on both shores.

The beginning of the year and food are typically for many parents last thing they thing on their mind. The idea of their children eating properly is not as high on the list as making good grades. Instead of taking your child's nutrition for granted and simply try to get away with some easy pre-packaged lunches (yes, i know it saves time), try to make a difference by teaching them self-responsibility by showing them how to prepare their own nutritious lunches. Mind you...the little ones may need your assistance. Yet, this is the best time to teach by example when they are still in grade school. Take it from me...I have attended many an architecture leadership conference and the number one answer to making the public be more aware and understanding of architecture is teach that you have to start with teach the kids first. They will grab it and grow up more enlightened. This same idea goes for nutrition.
:: read more ::

you do know...

2012-01-05T12:34:00.000-08:00

you do know...

that the little mermaid in copenhagen is topless, right?

what a perfect additional reason to call this blog...topless bread!

New for 2012!

2012-01-05T00:14:00.000-08:00

Starting this year...there will be a new TOPLESS Sandwich of the Month!Excited about not just introducing traditional open face sandwiches; but, also creating new ones. This is going to be one fun year.

2012!

2011-12-31T14:45:00.000-08:00

Ønsker alle et godt nytår...wishing everyone a happy new year!

karen

RECIPE: Holiday Horns to New Year’s Eve

2011-12-29T20:46:00.001-08:00

Traditionally, marizpan cakes or kranskager are only made for special occasions like weddings and anniversaries as a whole tiered cake or cornucopia decorated with Danish flags. This picture is from our wedding…you will notice that there are both Danish and Mexican flags on the cake to honor the heritage of the two of us. You can say that we are quite the ‘mexi-scan’ couple who observe each other’s traditions.

These make great dessert treats for your New Year’s Eve guest…especially, if they have never had the pleasure of enjoying a single bite. Though this recipe is originally intended for making horn-shaped ones, be creative and/or make simple little bites for your friends and family to enjoy.

Just remember to decorate them either with a little zig-zag of icing and/or dip them in dark chocolate. Of course, if you serve these right at midnight…sparklers are a nice touch!

Google the word ‘kransekage’ and look at the images for inspiration…and let your creativity be your guide.

Here is his recipe for making kransekage-nut horns.

Claus Meyer’s KRANSEKAGE TIL NYTÅRSAFTEN

Click here for the original Danish Recipe by our cousin Claus Meyer

INGREDIENTS

200g (7oz)	Marzipan Raw
	Or make your own raw marzipan, pulverize whole almonds and blend in sugar to you have a thick paste using 133g (4.7oz or about a cup) almonds and 66g (1/3c) cane sugar
50g (1/4 c)	cane sugar
2	2 egg whites

For Decoration: chopped nuts (almonds or hazelnuts), icing and/or good quality dark chocolate.

SPECIAL TOOLS: (1) Pastry bag…with (1) large round - #806 or (1) large star tip - #826*
*Remember this is a thick paste …so, choose which one works best for you.

METHOD
1: Mix raw marzipan (or your mixture) and cane sugar together well in a food processor so you have a homogeneous mass without lumps. Then, add egg whites and mix so that it is "ready to use" i.e.: soft enough to be squeezed through a pastry bag.

2: Add the chopped nuts in a pan and squeeze the mixture into small sausages. (Reference size: large shrimp or the length of your middle finger). Next, place the sausages on a baking sheet with baking parchment with the nuts up. Shape gently like a horn and press them lightly so they are slightly higher and no more triangular than "sausage shaped".

3: Bake at 425F (220C) for approx 8-10 minutes until lightly golden. Place an additional empty baking sheet under each full sheet to avoid burning the bottoms of each horn.

4: Cool on a wire rack before you serve them and/or dip the bottom in a good dark chocolate. You may also add icing using a pastry bag with a piping tip or plastic bag with small tip cut off at the end to swirl it on top.

These will keep in freezer for at least one month.

Note: The horns can also be frozen for a few days in freezer bags. Just make sure to squeeze all air from the bags so that they remain moist and soft upon thawing.

Happy New Year / Godt Nytår !

SPECIAL : 24 Days of TOPLESS December

2011-12-24T00:00:00.000-08:00

Discover something new* each day of December…just CLICK on day

to see what Danish tradition you may learn or perhaps, make your own.

*cool christmas links / recipes / decorations / songs / etc.

Remember only new days are revealed per *julekalendar!

I hope you enjoy these as much as I have come to share and cherish them

over the years.

*Danish for ‘Christmas Calendar’.

week four

RECIPE: Ris a l‘amande / Almond Rice Pudding

DIY/RECIPE: Julegris / Christmas Piggy

DIY: Holiday Crackers! …the kind that go POP!

RECIPE: Kanelsnegle / Cinnamon Snails

DIY: Kravlenisser / Crawling Elves

RECIPE: Gravad Laks / Cured Salmon

RECIPE: Rødkål / Red Cabbage

week three

RECIPE: Julesild / Christmas Herring

RECIPE: Nature’s Holiday Anti-freeze…Meyer’s Apple Gløgg

HOW TO: The Simple Delicate Art of Hygge

DIY: Kræmmerhus / Christmas Cones

RECIPE: Vanillekrans / Vanilla Wreaths Cookies

RECIPE: It’s Uber-Skuber Time!

DIY: Modern Julekrans / Christmas Wreath

week two

RECIPE: Julescones / Danish Christmas Scones

DIY: Mini-Modern Juletræ / Christmas Tree.

RECIPE: Julesnaps / Danish Christmas Snaps

DIY: Smell the Inspiration!

DIY: Bake an Ornament

RECIPE: Making Mom’s Mulled Wine - Ulla’s Gløgg

DIY: Gift Tags

week one

RECIPE: Brunkager / Danish Spice Cookies

DIY: Julehjerte / Danish Christmas Hearts

Danish Traditions

KØKKEN/KITCHEN TIPS: Just Grate…to ‘Cut the Butter’!

2011-11-10T14:18:00.001-08:00

The baking term to ‘cut in’ comes from the fact that you are adding a solid fat (ex: shortening / butter) into dry ingredients (ex: flour) to form small particles. This crucial step is how dough gets its flakiness and/or lightness. By forming these small pellets of coated flour, the formation of gluten is stalled which allows for small pockets air to form and thus, creating lighter layers to form. But, getting there can be easily meddled if the right step is not followed.

Here is a list of various techniques that have evolved for ‘cutting butter’

depending on whether you kick it old school or rely on modern appliances to ease your game:

Old Time Fingertip Technique:

This way always required one to have a very cold light touch in order to avoid melting the fat by our simple body temperature.

Result:

Possible butter meltdown, sticky fingers and inconsistent shapes.

:: read more ::

NEWS / NYHEDER: Honoring my Bedstemor's Recipes

2011-10-27T23:42:00.000-07:00

In the next few weeks I will begin a series called, 'Missa's Mad House'.

This new recipe series will honor the recipes passed down to me by my Danish grandmother. The series name is named in her honor with a silly play on the Danish word for food, 'mad'...thus, the name, 'Missa's Mad House'. It will include copies of her original recipes translated and made especially for you to enjoy.

Hope you will enjoy them as much as me.
Karen : )

BLOG REDO DEUX

2011-10-14T22:19:00.000-07:00

Realizing minimal posting (back pain still here) and the need to revamp the old layout.
Hoping you like the new redeux...and that pain subsides to increase my posts.
Aside from a need to increase my posts, I am open to suggestions regarding how to improve this site.
Just leave comments below...and I'll do my best to respond.

karen

CHASING CLAUS: It's a MAD MAD World

2011-08-24T15:28:00.001-07:00

It's a MAD MAD WORLD…

and it's happening in Copenhagen this weekend August 27-28, 2011.

This is no mere annual gathering of foodies in their finest wear sitting at tables pontificating about the glorious light texture of some dessert.

Welcome to real food for real people!

Not only does the word ‘mad’ mean food in Danish, it’s double entendre is a wonderful play on the crazed mayhem that will be experienced at this event.
This year’s theme is a play on the wild and organic palette pleaser of nature’s bounty…with PLANT Kingdom!

:: read more ::

NEXT UP : Pancake/Pandekager Flip-off!

2011-06-15T13:04:00.000-07:00

It's all about whether the Danes or Americans make the... BEST ONE!

and in the works...
my smør campaign full of stories and buttery good recipes
for open face sandwiches!

TOPLESS INTERNATIONAL: BAKED SOPES

2011-05-05T19:30:00.001-07:00

In celebration of Cinco de Mayo, here is a Latin TOPLESS recipe for you.

Though you might not associate anything south of the border as topless, they do compensate for it gastronomically by making some of the most delicious open face style corn-based flat cakes, commonly known as a traditional sope (pronounced "SOH-peh").
To understand Mexican cooking, you must first appreciate the role corn has played in forming the foundation of it’s wonderful cuisine. Maize as it was known to the Mesoamerican people became part of the Latin speaking cultures though their domination of the New World.
This wild grain was cultivated into various varieties throughout the Americas. Today, it’s form is known to the English speaking world as ‘corn’. Since the first European contact this grain has found acceptance through the globe as a suitable harvest for most climates.
It is with this basic natural food source that most Latin meals are prepared. Mexican cuisine, in particular, uses maize as the foundation for most of it’s dishes in the same manner that Europe used wheat. In essence, these corn-based flat variations range from the basic tortilla to the thicker ones used as the ‘bread-like’ foundation for their own version of ‘going topless’. This is especially true for sopes.
Originating in the region of Culiacán these traditional maize based tortilla-like rimmed patties are now found all over Mexico by various names and forms. Most recipes call for the use of lard to fry them in. However, you will find that in this recipe the lard is omitted. They are baked here to make them a little healthier to enjoy…but, mind you these are equally enjoyable to the fried versions.
Now mind you, if you have a Mexican comal or cast-iron flat griddle you can also make these delicious little cakes on it.

TOPLESS BAKED SOPES
Makes about 18-24
INGREDIENTS
3 cups masa harina* (check in the ethnic aisle or a Hispanic grocery store)
1 1/2 teaspoons baking powder…adds a little fluff to them
1 teaspoon salt
Dash of garlic powder
2 cups hot water…plus, extra 1/2 cup - if necessary
1 large egg, lightly beaten
3 tablespoons vegetable oil or 3 tablespoons olive oil
1 cup grated Monterrey jack cheese
*do not substitute masa harina with regular corn meal…as the masa is a finely ground corn flour meal from corn that has been soaked in lime and then, force dried before going to the mill.

OPTIONAL TOOLS (If available)
Mexican comal

DIRECTIONS
1: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. (ALTERNATE: Using a comal, clean and preheat on high)
2: Whisk together masa harina, baking powder, salt and dash of garlic powder /in bowl. Stir in hot water a little at a time until mixing with your hands until it forms soft ball of dough. It will go from lumpy to forming a solid ball. Let stand 5 minutes under a towel. Then, stir egg, then oil into dough. Mix until you have a nice pliable ball of dough. Use extra water, if necessary. Allow to rest another 5 minutes under a damp towel.
3: Divide the dough with a pastry cutter or deep knife until you have even amount of 1/4 cup size mounds. Cover with a damp towel until you need them.
4: SHAPING THE SOPES: Make the dough into 3-inch round by about 1/4-inch thick disks one at a time using one of the following methods:
   A: AUTHENTIC WAY: Shape with your hands into a small disc like a pizza.
   B: Use a rolling pin (palote) between two sheets of plastic.
   C: Use a tortilla press (tortilladora) between two sheets of plastic.
Place a disk on a lightly corn floured work surface. Press indentation in center of disk using small drinking glass or ramekin, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough. If you are not baking right away, cover with a slightly damp towel.
AUTHENTIC WAY: Skip any further shaping and proceed to baking.
4. BAKING: Place in a preheated oven for 10-12 minutes, or until sopes begin to look dry.
AUTHENTIC WAY: Place unformed dough on the hot comal until one side begins to slightly brown…not too much. Turn over and slightly press with fingers in the middle to make a shallow rim. Turn over again until you have lightly browned discs. Remove carefully and place on a surface to form the final ridges of the sopes by pinching the edges up. Careful as dough is still hot. Repeat for each disc.

Both using the methods of baking and a dry grill creates sopes that are lower in calories than the traditional frying method.

5. Sprinkle each indentation with 2 tsp. grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Optional, if freezing the formed sopes allow them to thaw a bit before baking in the same manner and adding cheese.
6. Remove from baking sheet and allow to cool slightly on cookie rack before handling.
NOTE: If you plan to freeze them for future, do not bake them. Simply in a freezer proof plastic bag separating them with a piece of parchment paper. Then when you are ready to eat them allow them to thaw before baking as directed above.

HOW TO FILL THEM
A. Fill each with a layer of refried beans...I cook my own and then mash them.
B. Add your favorite salsa...or add a nicely roasted chile.
C. Add your favorite filling (already prepared...carnitas, steak, chicken, shrimp, veggies, etc). Heck, add whatever tickles your palette!
D. Sprinkle with queso fresco, cilantro, and garnish with avocado slices ...or whatever you like
Enjoy!

[pics to follow]

NEW POST from WATER FROM THE VINE

2011-04-24T14:18:00.000-07:00

Easter Beer (Påske Bryg)

Read all about the little history of the springtime brew!

God Påske : Happy Easter

PERSONAL UPDATE 01

2011-03-15T14:29:00.000-07:00

dear TOPLESS BREAD followers:

an apology is owed you for my delinquent posts.

i am currently recovering from stupid fall (yes, i did say stupid - inquire and i will give details about how bruises can be the color of danish remoulade - ha!) that has not been easy with an existing back injury.

so, please be patient with me and i will resume once energy is high and pain is low.

karen
: )

Heavenly Sweet Carnival Buns!

2011-02-27T21:48:00.000-08:00

(Note: adjustments made for types of yeast used)

Because Fastelavn* is just around the corner and my back pain has kept me out of the usual food blogging loop, I am going to share this wonder recipe for heavenly sweet carnival buns / hellige fastelavnsboller by Danish Food Blogger Mira Arkin (Miras Madblog) instead of reposting my own recipe again. This recipe comes from her mother-in-law Marit whom her husband swears makes the most super tasty one’s he has ever enjoyed. Well, any woman who has enough courage to try and make what a husband considers the best of his mother’s recipes deserves translation to a new audience. Thus, this recipe comes to you with Mira’s little tweaking of her mother-in-law’s recipe with little translated changes by me.

Since I believe the more carnival buns / fastelavnsboller recipes the better, here is her heavenly recipe for you all to prepare and share. Enjoy!

Danish Carnival Sweet Buns with Marzipan and Apples

‘Fastelavnsboller med æble og marcipan’

Serves 20

INGREDIENTS / Ingredienser

BUNS / boller

English	*Metric*	ENGLISH	*DANSK*
3-3/8 c	375 g	flour	hvedemel – måske mere
2/3 c	150 g	cold butter, cut into cubes	koldt smør skåret i tern
1 tsp	1 knsp.	fine salt	fint salt
1/3 c	75 g	sugar	sukker
*	*	yeast*	gær *
9 tbsp	1½ dl.	milk	mælk
1	1	egg	æg

* Special note:

For Cake Yeast , use 25g

For Active Dry Yeast, use about one packet (10g)

For Instant Dry Yeast, use about one packet (8g)

FILLING / fyld

English	Metric	ENGLISH	DANSK
7/8 c	200 g	marzipan	marcipan
2 lbs	1 kg	apples	æbler
1/3 c	75 g	sugar	sukker
1/2	1/2	vanilla bean	stang vanilje

DIRECTIONS

1: Crumble the butter into the flour as you would do it for a short pastry. I do it in the bowl for my mixer, which I then use to knead the dough for me as well. Mix sugar and salt in.

2: Warm milk. I pop it in the microwave. Make sure that you do not boil the milk as the yeast does not like it too hot. Dissolve yeast in the warm milk. Stir in the egg and pour into the flour mixture.

3: Mix the dough together in a mixer or by hand. Knead thoroughly for 5-10 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 ½ hours.

4: While the dough is rising make the apple purée. Peel apples, remove core and slice apples into smaller pieces and place in a deep pan. Add sugar and split the vanilla bean in half and scrape out the seeds into the apple/sugar mixture. Make sure to mix the apples with the vanilla and finally, add the pod to the mix. Cover the pot with a lid and let the apples cook down over medium heat. Once the apples have cooked down a bit, roughly mash them a bit with a fork. It doesn’t matter that it’s a little rough. (You don’t want apple sauce). This takes approx. 10 minutes. Let bog cool down before using it.

5: Turn the dough onto a lightly floured surface and roll it out into a large rectangle of approx. 4 mm. thick. Cut into 18-20 squares - use a pizza wheel.

6: Cut the marzipan into 20 slices and set aside. Now place 2 tsp. applesauce first followed by 1 slice of marzipan in the middle of each piece of the dough. Gather the corners and squeeze the dough together (see picture below) to seal. Be careful not to gather too much dough as that will make a very thick bottom. There should also be no cracks in the ball of dough. Otherwise, the filling will run out during baking. If there are hole(s) in the dough, simply patch it with an extra blob of dough that you just moisturize with a little water so it will glue to the rest. Now place the rolls with the gathered seam-side down on 2 baking sheets with wax paper and let them rise for another 25 minutes while you heat the oven to 200 degrees Celsius (this is shy of 400 degrees Fahrenheit).

7: Bake buns for 15-20 minutes until they are nicely browned. Decorate with chocolate chips or good quality chocolate while the buns are warm. Let them cool on a wire rack. Of course, these taste best warm.

Buns can be frozen after they have cooled down.

Enjoy more recipes by Mira Arkin...in Danish here at her food blog:

Miras Madblog

*Fastelavn is the name for Carnival in Denmark which is either the Sunday or Monday before Ash Wednesday. Fastelavn evolved from the Roman Catholic tradition of celebrating in the days before Lent, but after Denmark became a Protestant nation, the holiday became less specifically religious. This holiday occurs seven weeks before Easter Sunday and is sometimes described as a Nordic Halloween, with children dressing up in costumes and gathering treats for the Fastelavn feast. The holiday is generally considered to be a time for children's fun and family games. (Wikipedia: Carnival in Denmark).

Fastelavn is pronounced Fas-tuh-lown.

Old scene from the traditional Fastelavn game of ‘beating the barrel’. In medieval times, a live cat was placed inside while children beat on the barrel until it broke allowing the cat to escape. The cat was then chased out of town taking all the collective bad luck and evil spirits with it.

Today, a cat is no longer used and the barrel is similarly filled with candies and treats like a Mexican piñata and only decorated to look like the cat that once hid inside. The child who finally breaks the barrel open is crowned ‘the King or Queen of Cats’ and given a golden crown to wear.

And of course, the wonderful sweet pastry treat every child receives is a Fastelavnsboller…one of these heavenly sweet buns!

TOPLESS Video of the Month : 01.2011

2011-01-09T18:45:00.001-08:00

It’s the beginning of a new year and thus, my quest for providing informative and sometimes entertaining videos on Danish Open Face Sandwiches continues.

This month's video is courtesy of one of GeoBeats with its informative travel video beats highlighting Copenhagen in this one.

It happens to be one of the few good recent videos on both this unique cuisine and the infamous name behind one of Copenhagen’s most famous places to enjoy Smørrebrød. Take a moment to view this wonderful interview with world renown chef and owner of the famous family run restaurant of the same name, IDA DAVIDSEN. She is sure to make you want to taste one…soon!
::
LANGUAGE: English
TITLE: Smörrebröd Copenhagen Denmark
By: Pernille Kierfulff-Hansen
::

Personal Note:
If you have never tasted one of these creations, she is the grand dame of this wonderful cuisine.
::

Here is to a new year: 2011!

2011-01-01T18:07:00.000-08:00

Happy New Year : Godt Nytår!

BAKING / Bageri : KRÆMMERHUS in the House!

2010-12-27T13:55:00.000-08:00

homemade old fashioned cones...

recipe to follow!

MERRY CHRISTMAS...Glædelig Jul !

2010-12-25T20:38:00.000-08:00

peace / fred

karen

BAKING / Bageri : BEST RECIPE REQUEST...EVER!

2010-12-19T19:16:00.000-08:00

BEST RECIPE REQUEST...EVER
via FB's Topless Bread"

"When I spent Christmas in Ålborg in '76, we had cookies that looked like vaginas-- and were supposed to. What are these called, and do you have a recipe?"

Though I have not made these for years I am CURRENTLY, translating my bedstemor's recipe for all and will post under 'Missa' tab.

BAKERY / Bageri: Danish Spice Cookies (Brunekager)

2010-12-17T11:26:00.000-08:00

Little Danish Holiday Custom:

If you are in Denmark during the holidays and are offered a traditional Christmas cookie

(Pebernødder / Brunkager), you must accept it.

Otherwise, tradition states...you ruin the spirit of Christmas!

The traditional cookie that every household in Denmark bakes for the holidays is known as 'brun-kager' and literally translates to 'brown cookie' - but, are known also as Danish Spice Cookies.

Every year...a part of me awaits their addicting smell and taste. With their annual arrival, the sweet smell of these traditional holiday cookie bring back the wonderful memories of my Danish childhood. We would know that the holidays were right around the corner when fresh scented aromas of cinnamon and spices would fill the air from our bedstemor's (grandmother) kitchen. She would fill many a huge tin full of these delicious morsels - and both young and old alike would raid these over the coming days before Christmas!

The recipe I present here is a combination of the one she used to make plus a little from that of our great-grandmother from Skjold in Jylland along with a little from our mother and mine. Thus, what you get here is a modern hybrid of multiple generations of cookie making.
One of my favorite parts of this recipe is like a chemical experiment with wonderful froth bubbling forth from the combination of ingredients. Don’t worry this is normal and exactly, what you want.

Make these for the holidays and serve up with a nice warm cup of gløgg!
:: read more ::

TOPLESS Video of the Month : 12.2010

2010-12-05T14:37:00.000-08:00

This month's video is courtesy of Event Klassen from CELF (Center for Erhvervsrettede uddannelser Lolland Falster) which is a center for vocational training for the area of Lolland Falster in Denmark.

LANGUAGE: Danish/Dansk
TITLE: Smørrebrød på den RIGTIGE måde / Smørrebrød the RIGHT Way

Personal Note: Though the language of this video is Danish, this instructional video for students will give both the novice and advanced topless bread maker proper instruction on how to make what is called a 'luksus' or luxury pieces of smørrebrød.

NEW POST from WATER FROM THE VINE

2010-12-05T00:46:00.000-08:00

Nature’s Holiday Antifreeze: Meyer’s Gløgg

Here's a wonderful apple version of an old holiday classic from my cousin Claus Meyer. Once you have tried this one, It's sure to become a part of your Christmas standards!

Thanks...Sandwich 365!

2010-11-13T11:36:00.000-08:00

Goodness me...almost forgot to share this recent sweet article from a blog called Sandwich 365. Being new to food blogging, I have to say I was flattered to find my little blog mentioned by another food blogger.

The article is an introduction for anyone interested in reading a little more about Danish open face sandwiches.

" Smørrebrød, Anyone?"

For anyone who loves how creative the art of sandwich making, visit this blog by my friend Keri. It will make you salivate with it's many wonderful posts celebrating this universally common food type and how varied we can make these creations.

You won't be disappointed!

TOPLESS Video of the Month : 11.2010

2010-11-08T16:48:00.000-08:00

This month's video is courtesy of Lonely Planet with it's little travel tips for visiting Copenhagen...it's a city of bike, smørrebrød and jazz. What could be better?!?

LANGUAGE: English
TITLE: "Copenhagen - Lonely Planet Travel Video"
Personal Note: The reference to one needing a strong stomach should be changed to traveler's should bring a healthy liver...since she is right about having a drink with any Dane.

TOPLESS poll 2: Cheese

2010-10-14T22:43:00.000-07:00

ENTERTAINMENT TIPS + PET PEEVES: Butter

2010-10-14T18:38:00.001-07:00

Please pass the BUTTER / Smør

Nothing says you don’t care about your guests like a plastic tub or yellow brick sitting placed on the table sadly awaiting the initial stab from a knife. Drawing a cold bat of butter across a piece of bread and seeing it tear open the doughy soft goodness can easily deflate the anticipation of a nice piece of bread or meal.

Such creamy goodness should never be taken for granted by any host/hostess.

So, the next time you need to serve your guests butter…try some of these tips and your extra care to presentation will be surely appreciated by all.

To begin, I would recommend purchasing the best butter available. My personal favorite is the Danish brand Lurpak and I usually get unsalted butter. A good organic one is also a good sustainable choice. Lurpak makes an organic one – but, I have yet to find it in my area.

So now that you have your main ingredient handy, it is time to decide on presentation.

Here are a few ways to make this simple spread more creative:

SOME USEFUL GADGETS:

+ +

butter curler melon baller vintage butter curler press

BUTTER CURLER: Draw curler across chilled stick of butter and place in bowl of ice water to hold form. Drain well when ready to serve.

MELON BALLER: Dip melon baller in hot water and scoop away…like you would ice cream. Place finished butter balls into an ice bath or into a frozen metal bowl while you complete this task. (Note: this replaces the use of two grooved wooden paddles where the butter is formed between them by moving paddles in circular opposite motions).

MOLD METHOD (not shown): Place room temperature butter into mold shapes making sure not to leave any air gaps. Place in freezer until firm and remove from mold.

VINTAGE DECORATIVE BUTTER PRESS: Chill press – but, use slightly room temperature butter. Remove bottom part of press from top dye plate. Fill inside of dye 3/4 full with butter. Replace bottom press and turn over onto a flat surface with dye facing up. With two hands evenly press down on opposite sides of the plate until you butter is forced through the dye shapes. The butter should curl up into scalloped shapes…like the inside of a flower. Wipe underside clean, if necessary.

OTHER IDEAS:

1. Cut butter into triangles with a warm blade and arrange on a plate.

2. Roll out butter between wax paper. Chill and cut using small cookie cutter shapes.

3. Use fun shaped ice cube molds / place in freezer until firm / remove.

4. Use candy molds / chill / remove.

5. Use a pastry bag filled with butter slightly warm enough to push butter through using desired pastry tips.

6. Use an old wooden plunger type with added wooden decorative stamp.

SPECIAL NOTE FOR ALL: Unless you plan to serve butter immediately, refrigerate and remove to room temp minimum 15 minutes before serving to allow butter to soften.

EXAMPLES OF THE FINISHED PRODUCT

+ +

butter curls butter balls butter flower curls

USES: danish cheese board / dansk ostebord, formal dinner or buffet

Velbekomme!

Coming up!

2010-10-14T15:00:00.001-07:00

...more Entertainment Tip and Pet Peeves!

TOPLESS Video of the Month: 10.2010

2010-10-04T13:18:00.000-07:00

Welcome to the 'TOPLESS Video of the Month'....some old / some new / some videos hopefully just from me to you.

This month's video is a short one depicting a sweet little glimpse of a Danish vacation colony kitchen from 1950.

LANGUAGE: Danish silent home video with text.
TITLE: "Smørrebrød, Feriekolonien Nordstrand ca. 1950"
Vacation colonies have over a hundred year tradition with the Danes. This piece of video history is from Colony North Beach (Feriekolonien Nordstrand) located next to the Kattegat between Rørvig and Nykøbing Zealand.

TRANSLATED VIDEO TEXT: "650 sandwiches must be buttered for the evening meal; in addition to extra ones."

Enjoy!

TOPLESS Video of the Month: 09.2010

2010-09-08T18:42:00.000-07:00

Welcome to a new feature called 'TOPLESS Video of the Month' that will become a monthly addition to our posts and will enlighten newbies to the wonderful world of Danish smørrebrød (ala open face sandwiches). Here you go: some old / some new / some videos hopefully just from me to you.

This month's video is an English interview with Danish chef Katrine Klinken.
Video shown in English/Danish.

Episode #42 – MyDenmarkTV.com from MyDenmarkTV on Vimeo.

Do you like Danish cuisine? If so, this is a must-watch episode of MyDenmarkTV.com. We visited the house of Katrine Klinken, a Danish chef, writer and teacher, to talk about the Danish food particularly smørrebrød, some trends and of course have Katrine make some nice open-faced sandwiches. We eyewitnessed Katrine making 5 yummy and healthy sandwiches.

Enjoy the episode!

BLOG REDO!

2010-09-07T08:46:00.000-07:00

Hi Everyone!

Hope you like the new TOPLESS look.

What you see is a result of a good day of no pain out of days/weeks/etc of many.
It's amazing what can happen after a lengthy time of personal reflection and need for creativity.
Let me know what you think of the LABOR of my DAY...in this revamped blog design - plus, don't be shy about anything else that can be improved of content/formatting/navigation/etc.

Old format

Guess I need to redo everything else now...when I get another pain-free day.

Change is good.
: )

Danish Style Potato Salad (cold)

2010-09-06T12:37:00.001-07:00

Here is a little Danish take on a very American side dish.

Though the flavors of this potato salad are not your typical mayonnaise based variety, once you taste this wonderful new combination of flavors it will surely become part of your side dish repertoire. This version is set apart from it’s American counterpart in that it is devoid of the usual competing flavors and textures of other chopped vegetables. It uses small firm potatoes versus large ones as the main ingredient with only the melding of flavors that come from the fresh garden herb ingredients of the sauce to bring out an amazingly fresh and light take on this side dish classic.

If you don’t have crème friache or Greek yogurt available or in the house, you can easily substitute 1/2 and 1/2 or a light whipping crème with sour crème in 16 tbsp: 1tbsp ratios. Ex: 16 tsp (1 cup) crème with 1tsp sour crème…or if available in your area, buy creme mexicana – it’s their version of crème fraiche and taste equally as good.

Here is my version of the perfect potato salad for this last summer day holiday weekend.

I heart this version!

Danish Style Potato Salad (cold)

serves 4
Note: Both potatoes and sauce can be made the night before an event. Just do not mix together until half hour before you serve this dish.
INGREDIENTS
2 c Greek yogurt non-fat
2 c creme fraiche
2 tbsp grated shallots (optional)
2 tsp coarse salt…to taste
freshly ground white pepper…to taste
dijon mustard (optional)
freshly squeezed lemon juice…to taste
1.5 lb cooked small firm potatoes (new potatoes or creamers…work the best!)
3 tablespoons minced fresh parsley
2 tablespoons freshly snipped chives
DIRECTIONS
1: Boil potatoes to still a little firm – but, not crunchy. Save water for stock (if you desire). Carefully remove skins and set aside to cool.
2: While potatoes are boiling you can make the sauce. Mix wet ingredients together in a bow. Taste salad sauce and adjust as needed. Remember, if you have never made this non-mayonnaise version before you might think it too sour – but, that is ok. Now add the various onions, fresh herbs and other dry ingredients. Again adjust taste of sauce, if needed. Set aside. Cut the potatoes into bite size piece (if necessary) and turn them into the salad sauce at least ½ hour before serving.
Serve with grilled meat hamburgers / grilled fish / hotdogs
Bon Appétit!

ORIGINAL DANISH RECIPE

Kold kartoffelsalat

Tilbehør til 4
2 dl ylette 1,5%
2 dl creme fraiche
2 spsk revet chalotteløg…valgfrit
2 tsk groft salt
friskkværnet hvid peber
dijon sennep til smag
friskpresset citronsaft til smag
750 g små kogte faste kartofler
3 spsk hakket frisk persille
2 spsk klippet frisk purløg
Hertil
stegt kød / fisk / pølser
Retninger
Bland ylette og creme fraiche. Smag salatsaucen til med løg og krydderier. Skær kartoflerne i små bider størrelse, og vend dem i salatsaucen mindst ½ time før serveringen.

velbekomme!

ENTERTAINMENT TIPS + PET PEEVES: Grapes

2010-08-19T15:17:00.000-07:00

Today, I am introducing a little feature that will be called
ENTERTAINMENT TIPS + PET PEEVES.

GRAPES

When serving these little morsels the host/hostess should snip them into little bundles to allow guests to take a tiny bunch without...having to rip them free from the mother ship. There is nothing worse than a guest trying to take a few and having to tackle the mighty bunch.

USES: danish cheese board / dansk ostebord

NEWS / Nyheder: Copenhagen Cooking 2010

2010-08-13T15:01:00.001-07:00

For the sixth consecutive year, the Danish Capital of Copenhagen is hosting it’s annual food festival, Copenhagen Cooking 2010. This ten day city wide event provides gastronomic opportunities for both the large and small appetite and scales…and we don’t just mean the weight that may be gained by enjoying all this wonderful Nordic cuisine!

This yearly sold out event provides one with ten days of amazing flavors to experience. The organizers and participants are a pretty smart bunch who have developed an amazing array of categories for everyone to enjoy with lectures and food to enjoy:

HEALTH, ECOLOGY AND CLIMATE / Sunhed, Økologi og Klima
EX: New Nordic Every Day Food Workshop
FISH AND SEAFOOD / Fisk og skaldyr
SPECIAL EVENTS / Særarrangermenter
GOURMET EXPERIENCES / Gourmetoplevelser
Ex: Gourmet Hotdog Challenge 2010…this take the Danish Hotdog to a whole new level!
OUTDOOR EVENTS / UDENDØRSARRANGEMENTER
SMØRREBRØDS-PICNIC with AAMANNS…see my previous post on them
BEVERAGES / Drikkevarer Ex: Snaps Tasting and Food for Snaps

COOKING FOR KIDS / mad i børnehøjde
CASUAL BITES / Et Godt Måltid

Take a full peek at the all the events happening here: http://www.copenhagencooking.dk/?lang=en

Here is an excerpt interview from this year’s program:

Rene Redzepi, noma

Strandgade 93
1401 København, Danmark
3296 3297

ENGLISH TRANSLATION

What do you think it means to Copenhagen that I now have the world's best restaurant?
Hopefully it can help to attract Foodies and other (people) interested in food to town - and generally helping to put Copenhagen on the gastronomic world map.
What does it take to Copenhagen maintains its position as gastronomic hotspot?
Focus and an understanding and ability to especially, cooperate among the restaurants,
but also with the official Denmark.
What is your ambition for the next five years?
To continue to develop noma.
How was your best food experience?
My wife's 5 course dinner in the winter 2010. She had been practicing a whole month and
surprised me at home.
What do you allow to inspire you when you are seeking something new?
Usually it’s nature.

ORIGINAL DANISH TEXT

Hvad tror du det betyder for København , at I nu er verdens bedste
restaurant ?
Forhåbentlig kan det være med til at tiltrække foodies og andre
madinteresserede til byen – og generelt være med til at sætte København på det
gastronomiske verdenskort.
Hvad skal der til, for at København bevarer sin position som
gastronomisk hotspot ?
Fokus og at vi forstår og formår at samarbejde. Specielt restauranterne imellem,
men også med det officielle Danmark.
Hvad er din ambition for de næste 5 år?
At blive ved med at udvikle noma.
Hvor havde du din bedste mad oplevelse?
Min kones 5 retters menu i vinteren 2010. Hun havde øvet sig en helt måned og
overraskede mig hjemme.
Hvad lader du dig inspirere af, når du samensætter en ny ret?
Oftest naturen.

Whether you have tickets or not for this wonderful event, there will be other restaurants participating to give everyone a possible taste of this annual event.

Tickets may still be available here: www.billetnet.dk

Download a copy of the Copenhagen Cooking Program 2010 here.

Should you happen to run into our cousin Claus Meyer…tell him hello!

Introducing Kids to TOPLESS Sandwiches

2010-08-12T14:49:00.001-07:00

Let this time of the year before school starts up again be the time to get the kids involved in making their own healthy lunches.
Here is a great little diagram from the Danish website: http://www.2gangeomugen.dk (which translates to '2 times a week'). This chart illustrates the five important components of a healthy child's lunch using a child's hand. The Danish phrase Gi' madpakken en hånd literally means "give the lunchbox a hand".

TYPICAL HOMEMADE
DANISH LUNCH
thumb = VEGETABLES…raw greens, salad or as a topping
index = BREAD…euro pumpernickel or whole grain
middle = MAIN TOPPING…meat, cheese or egg
ring = FISH…at least, once a week.
little = FRUIT…fresh and sweet

VS.

TYPICAL HOMEMADE
AMERICAN LUNCH
thumb = VEGETABLES…maybe carrot sticks
index = BREAD…white – maybe whole grain
middle = TOPPING…balogna and cheese
ring = NO FISH…rarely, tuna…no EFAs
little = FRUIT…maybe apple, orange or banana

If we look at the USDA’s MyPyramid for Children, one can see that the new guidelines are close to the Danish model.

LEGEND to MyPyramid
orange = GRAINS
green = VEGETABLES
red = FRUITS
yellow = OILS
blue = MILK
purple = MEAT + BEANS

Thus, finding a healthy compromise for American children to enjoy using the Danish model is an easy goal.

Here are some great links from teamnutrition.usda.gov:
Be a Healthy Role Model for Children
MyPyramid for Kids Worksheet

Plus, the easiest way to educate kids is to get them involved in the making of meal.

Make this first step with teaching them healthy sandwich alternatives like making their own healthy version of ‘topless bread’ sandwiches.

First, there are a few tips from the Danish model to follow:

Avoid any processed foods, if possible.
Always use multigrain bread made from whole wheat flour or equal.
Teach kids healthy amounts to use for real butter or mayonnaise with olive oil.
Always use some form of greens on the sandwich
Include some organic fresh fruit or veggies as their treat. (ex: carrots, snap peas, strawberries, blueberries, broccoli florets, grape tomatoes, etc.)
Avoid beverages with high corn syrup/fructose/etc. Teach kids that natural juices are the best...especially, when combined with homemade soda water!And use simple sheets of aluminum foil or parchment paper to separate multiple sandwiches, if necessary.

Now, here are a few American examples that can easily be used to find inspiration in being able to adopt the Danish lunch model:

Natural Crunchy Peanut Butter with Bananas and Honey

Natural Crunchy Peanut Butter with Sliced Tart Apples and Dried Cranberries

Turkey Salami with Mayo and Crunchy Onions on top (not shown)

Tuna with Grape Tomatoes (not shown)

Cucumber with Herbed Cream Cheese

Tomato and Egg (not shown)

Egg Salad with Shredded Carrots on Top

Tomato and Low Fat Mozzarella Cheese and Fresh Basic leaves

Low Fat Cheese (try…light havarti) with Sliced Red Bell Pepper (not shown)

Chicken Salad with Grapes and Slivered Almonds

Make up your own healthy alternative…the possibilities are endless.
Remember kids learn from example.

So, join them in making this new healthy and creative way of making their lunches. All kids want to be cool and have something different that the other kids will envy. When kids are given a sense of independence and encouragement in creativity…the results can be many for these open face sandwiches. Who knows…perhaps, they may influence their schoolmates in joining this new way of enjoying a healthy American version of their Danish open face sandwich!

Now I am sure this is one thing that will make both you and your child smile.

: )

August is National Sandwich Month

2010-08-02T22:17:00.000-07:00

Welcome to NATIONAL SANDWICH MONTH (August)...
now there is no excuse not to go TOPLESS!

With picnics in full swing and school just around the corner, what better time than to expand the sandwich repertoire than with some openface sandwiches. Make this sandwich type a healthy staple of your daily menu. Using the healthiest multi-grain bread and the freshest of ingredients, you can make the TOPLESS art of sandwich making a fun filled family event.

Here is a sampling of typical open face sandwiches:

TOP: Danish salami with remoulade/fried onions/diced green onions on European style pumpernickel bread
BOTTOM RIGHT: Sliced hard-boiled egg with tomato/diced green onions on European style pumpernickel bread.
BOTTOM LEFT: Sliced boiled new potatoes with mayonnaise/tomato/diced green onions on European style pumpernickel bread.

Join us in learning how to make TOPLESS sandwiches this month a part of your everyday sandwich routine!

TOPLESS ITALIAN: Summer Avocado-Tun(a)

2010-07-28T20:50:00.000-07:00

Original Norwegian article here

Serves: 4
Time: 20-30 minutes
Difficulty: easy
(modifications by me)

Every culture seems to have their own version of 'going topless' when it comes to sandwiches. This holds true for the Italian brushcetta. Taking inspiration from the summer season, our topless version starts with an Italian foundation of toasted country bread, olive oil with a touch of garlic and finishes up piled high like it's hearty northern counterpart with two summer fresh ingredients of avocado and tuna (Danes call it 'tun').

INGREDIENTS

4 thick slices artisan country bread

1 garlic clove, sliced in half

olive oil, extra virgin

1/2 butter leaf lettuce

1 can albacore tuna (tun) in water

1/2 lemon + zest

3 tbsp mayonnaise

salt

freshly ground pepper

1/2 red onion, sliced

1 cup grape tomatoes, sliced in half

1 avocado, cut into small cubes

DIRECTIONS

1: Mix tuna with mayonnaise, lemon juice, salt and plenty of pepper.

Stir well together, allow to stand in the refrigerator for up to half an hour.

2: Toast the four bread slices over a grill (use a toaster - if it can accommodate thick slices). Rub in one side with garlic. Place on serving plates and splash with a little olive oil (if you have a high quality olive oil you use for dipping bread...use that one).

3: Add salad leaves, avocado sliced into rough pieces along with tomato halves.
Sprinkle a little salt, pepper and some drops of lemon juice.

4: Spread tuna mixture on four slices.

Top with salt, pepper, olive oil and thin slices of red onion. Finish off with a little of the lemon zest and some watercress (if you have any).
It's okay to have it pile up and fall off to the sides.
This bad boy requires good hand to mouth coordination with a knife and fork...but, all the work will be well worth the effort.

It may sound like a lot of ingredients and work for just a tuna sandwich...but, once you taste everything together you won't ever doubt going topless again.

Bon Apetit / Buon Appetito!

TRAVEL: Taking a Tasty Topless Bite Out of Aamans

2010-07-10T10:30:00.000-07:00

Reading this Saturday's edition of the online New York Times Travel Section summed up everything I have been saying about the wonderful city of Copenhagen and how it is no longer the place of mere fancy and fairytails. The city is coming into it's own and has become the shining star of eco-conscious innovation and cuisine. So, if you don't get to stop by our cousin's little restaurant NOMA make sure you make a detour to this one while discovering the city.

AndNYTimes selection for eats...topless bread style is right here:

an excerpt from the NYTIMES / Travel Section / 36 Hours in Copenhagen / July 10, 2010

"COPENHAGEN is making news these days. Beyond clichéd tourist sites like the Little Mermaid and Tivoli amusement park, the Danish capital has emerged as one of the most eco-minded and creative cities in Northern Europe. Top-notch contemporary art is proliferating, and a fledgling fashion scene is starting to take off. After dark, a bevy of innovative restaurants has burnished Scandinavia’s gastronomic credentials, most notably Noma, which in April was ranked first on the S. Pellegrino World’s 50 Best Restaurants list. Meanwhile, upstart jazz and world music clubs are creating a night life without borders. And when it’s time to stagger home, Copenhagen finally obliges: the futuristic, driverless Metro is now open all day and night.

(HERE IS THE NYTIMES SELECTION FOR YOUR SATURDAY 2PM LUNCH)

5) SMORREBROD SUPREME

The fried herring may taste like something from an old-school Copenhagen tavern, but Aamanns Etablissement (Oster Farimagsgade 12, 45-35-55-33-10; aamanns.dk) opened last year as a modern take on the fading institution, complete with minimalist décor, homemade akvavit and microbrew beers and sodas. Besides herring (115 kroner), served a number of ways, the frequently changing menu may include smorrebrod (165 kroner) — traditional open-face sandwiches — made with pork breast, with apple, salad greens and balsamic vinegar. "

A person cannot leave this fair country without tasting a particular part of it's cuisine that you will certainly want to bring home and further discover on your own. If you make it by Aaman's to satisfy your hunger, your personal eating options can vary from stopping in for a bite or taking advantage of their wonderful take away menu. In order to provide the freshest ingredients to their clientele, their menu changes somewhat week to week. So, be sure to check it out online before you place an order just to wet your palette. If it is a nice sunny day in Copenhagen, I would recommend their placing an order to go. This you can do before you leave your hotel/home and they can have it ready for you, deliver it or simply stop by and grab a bite to go. Aamans does a wonderful job of packaging your edible topless bites in divided box as seen below.

If this is your first time in Copenhagen or tasting the smørrebrød (aka topless bread), do not hesitate to ask your server about these delicately decorated open face sandwiches. There will surely be one there waiting for you with your name on it!

GENERAL INFORMATION

Address Øster Farimagsgade 12, Copenhagen, 2100

(Area Near Kongens Nytorv & Nyhavn)
Transportation Bus 14, 40, or 95N to Webersgade or Sølvtorvet
Phone 35-55-33-10

Fax 35-55-33-46
Web Site aamanns.dk
Cuisine Scandinavian
Price Dinner 2-course menu DKK280; 3-course menu DKK315;
4-course menu DKK360; 5-course menu DKK405
Hours Mon-Sat 12pm-4pm and 6pm-11pm
Credit Cards Accepted AE, MC, V, DISC
Closed Mid-July through beginning of August

BAKING / Bageri: TWISTED BREAD (snobrød)

2010-07-06T20:49:00.000-07:00

abstract graphic showing bread dough over an open fire

There are a few distinct memories I have from those long danish summer nights when the sun simply seemed to bounce on the horizon and never go away. The one memory that forever will remain with me are the ones from when we lived on my grandfather's dairy before the age of seven.

The grounds that surrounded the dairy and the main house were perfect for a child to enjoy and explore. But, on special nights when a little bonfire would be light near the refuse pile of the dairy...our grandmother (bedstemor) would make a batch of TWISTED BREAD / snobrød for us kids to enjoy baking on a stick over that fire. Though my sister and I were too young to do this on our own, our older cousin Jan would let us hang out with him and his friends near the fire...enjoying the wonderfully fresh baked goodness of our little breads.

It's nice to be part of a family tradition. According to our mother, our grandmother also made a variation of this simple bread dough for her to enjoy when she was young. Since these recipes were originally made for children to enjoy, I therefore never received any direct instruction on how to make the dough with our grandmother. What you have here are two clipped recipes I found in her collection. Now it is yours to discover and enjoy.

Also, allow me to suggest two methods of what to use to hold the dough:

Method One: Use 1/2-3/4" dia wooden stick with bark shaved back to hold the dough.

Method Two: Use a wire coat hanger twisted loose with the open wire end holding the dough. This method requires additional protection from the heat of the handle part as the metal is a good head conductor.

CAUTION: With both methods, be careful not to burn the dough...and especially, yourself!

(modified recipe translation says...)

RECIPE ONE
Twisted Bread Over a Fire or Grill

Ingredients
225 g flour
1/2 tsp salt
1-1/2 dl warm water
15 g yeast

Directions
Assemble all ingredients in a bowl.
Dough should be as solid as to be able to wrap around a stick/skewer or roll into sausages.
Let the kids (or adults) roll the dough into finger-thick sausages and twist them around the stick or around standard barbecue sausages roasted over a campfire like sausages baked in bread.
Cook for 5-10 minutes while turning them slowly making sure not too close to the embers as the dough will burn.

SPECIAL NOTE: These can be made over a grill or over embers in an open fire or backyard fire pit. Make sure to not put the dough directly into the flame as it will not bake - but, char Allow enough distance for the dough to hover over glowing embers. Be careful not to burn yourself. And always remember to never leave children unattended with fires.

RECIPE TWO

Twisted Bread for Kindergarten..or Adults!
Ingredients
300g flour
2 tsp baking powder
1 tsp salt
50g butter
2 dl cold milk

Directions
Mix the baking powder into the flour. Then add salt chopping the butter into the flour. Knead the dough together with the cold milk. As the dough comes quickly come together, divide the dough into 6-7 smaller pieces rolling each into thick sausages.These can be wrapped around prepared sticks and the, bake over embers. Dough is easy and kids will no doubt think that is very exciting...as well as adults!

Tak bedstemor!

Just for Fun...Topless Bread Pie Chart

2010-07-02T12:16:00.000-07:00

original post here

TOPLESS BREAD Pantry

2010-06-26T13:16:00.000-07:00

A Cheat Sheet for GoingTOPLESS

WHAT YOU NEED IN YOUR PANTRY…from the bottom up!

See Topless Bread blog for recipes*

FOUNDATION

TYPES OF BREADS

Multigrain Pumpernickel Bread (fuldkorns rugbrød)*
White Bread (franksbrød / surbrød) - use French / Sourdough Bread

TYPES OF SPREADS

Butter (smør)…I prefer using Danish Lurpak Butter or Danish Creamery
Browned Butter (ristet smør)*
Spiced Bacon Fat (kydderfedt)*

TYPES OF LETTUCES

Boston Bibb - Butter Leaf / Red Leaf

TYPES OF SLICED COLDCUTS

FISH

Smoked Salmon (gravad laks)*
Shrimp
Pickled Herring (kryddersild)*
Marinated Herring (marinerede sild)*
Smoked Mackerel (røget makrel)
Smoked Eel (røget ål)
Filet of Plaice/English Sole (rødspætter fillet)
Danish Fish Cakes (fiskefrikadeller)*
Lumpfish Caviar (lumpfisk kaviar)

MEAT

Ham - Canadian/Smoked (skinke)
Danish Salami (spegepølse)
Roast Beef
Corned Beef (sprængt oksekød)
Pastrami
Pork Roast (flæskesteg)*
Liver Pate (liverpostej)*
Sausage (Medisterpølser)* or use bockwurst/weisswurst from local deli
Spiced Pork Roll (rullepølse)*
Danish Meatballs (frikadaeller)*
Head Cheese (sylte)
Bacon
Lean Ground Beef (bøf tatar)
English Beef - hamburger (engelsk bøf)
Beef Tenderloin (mørbradbøf)

POULTRY

Eggs (æg)
Sliced Chicken Breast (kyllingebryst)
Sliced Turkey Breast (kalkunbryst)
Roast Duck (andesteg)

CHEESE (ost)

Havarti
Esrom
Danablu – Danish Blue Cheese
Camenbert/Brie
Blue Castello
Fontina

CONDIMENTS + GARNISH (pålæg)

FRESH VEGETABLES

Cucumbers - English (agurk)
Tomatoes (tomater)
Onions - white/red (løg)
Radishes (radiser)
Parsely (persille)
Chives (purløg)
Bell Pepper - red/yellow....which are sweeter than the green ones
Mushrooms (champignon)
New Potatoes (nye kartoffler)
Carrots (gulerøder)

FRESH FRUIT

Lemon (citron)
Apples (æbler)
Seedless Grapes (druer uden kerner)
Bananas (banan)

PREPARED FOOD

Red cabbage (rødkål)*
Pickled beets (rødbedder)*
White Asparagus (hvid asparges)
Pickles
Capers (kapers)

PREPARED SALADS

Italian Salad made with peas and carrots (italiensk salat)*
Cucumber Salad (agurk salat)*
Russian Salad (russisk salat)*
Shrimp Salad (rejer salat)*
Chicken Salad (hønse salat)*
Tuna Salad (tunsalat)*
Mackerel Salad (makrel salat)
Potato Salad (kartoffel salat)*
Pasta Salad (pasta salat)*
Curry Salad (karry salat)*
Herring Salad (sildesalat)*
Egg Salad (æggesalat)*

PREPARED CONDIMENTS

Danish Tater Sauce (remoulade)*
Cream of Horseradish (flødepeberrod)*
Aspic (sky)*

MISCELLANEOUS

Mayonnaise – low fat made with olive oil
Mustard – Danish Style (sennep)
Heavy Cream
Gelatin
Bouillon
Mustard Powder
Curry Powder
Salt / Pepper
Other…ingredients for recipes

DRINKS

Snaps (akvavit)* – in the freezer
Beer (Calsberg/Tuborg) – in the fridge

Click here for PDF

Bedstemor's Bottom Drawer

2010-06-19T16:53:00.000-07:00

Things always have an odd way of reappearing when you need them...especially, those special little treasures from the past. I had not realized that over the years since I first acquired them that I had somehow split my collection of family cookbooks and recipes into several locations. The beginning of this blog journey seems to have dusted off some of my memory and made me realize how much more these little pieces of family history have to offer to the next generation of both cooks and bakers.

Back in her day women like our Danish mother went to cooking and sewing school to complete their education as young ladies. Growing up on both sides of the shores of our heritage my sister Lisa and I were to receive instruction beyond what most girls of our generation might only find in their paltry economics class in junior high school. From an early age...and mean pre-school age, we learned to needlepoint, crochet, knit and sew. This also was true to our first exposure to the wonders of the kitchen.

It seemed that all the Clausen women from our Bedstemor's side of the family were amazing cooks. Each seemingly were equally trained and adept at some part of traditional Danish cuisine. Thus, we were not only shown by our mother how to cook. But, we had three wonderful women of an earlier generation: Maria (also known as Missa, who was our grandmother 'bedstemor'), Karen and Johanna Cecilia (Biss) to expose us to their kitchens. There was a sweet rivalry between these three sisters regarding who made the best sauce, baked goods or particular dishes. The only thing the three did concede was that their sister-in-law Ingeborg who was married to their brother Knud was their superior. Otherwise, the three were constantly trying to out do themselves much to the gastronomic delight of everyone.

The heart of my Danish recipe collection come from them...and especially, the ones I discovered back in 1990 in our Bedstemor's bottom kitchen drawer. It was a solemn occasion for me. I was visiting the family in Jylland only after a few months of our granmother's passing at age 86. Age has a cruel way of limiting both the mind and body from one's former daily routines. In her last few years, this lady with whom I had discovered the many wonders of Danish cooking had simply through her lack of health abandoned a lifetime's passion for her kitchen. It took the cleaning up of her kitchen for me to rediscover my cooking roots. My cousin Peter and I were doing a drawer by drawer inventory and cleaning when we happened upon this musty old bottom drawer. In this oddly disheveled pile of stained and torn paper was our Bedstemor's lifetime collection of old cookbooks, handwritten recipes and odd clippings. Here was her personal journey through cooking and baking. There were multiple recipes from various friends and family members for the simplest of Danish dishes. I found more recipes for 'leverpostej' and 'klejner' than I thought could possibly exist. Years upon years of mutual admiration of another's gastronomic talents written on pieces of paper as compliment to another's ability in the kitchen.

Since that moment in our Bedstemor's kitchen, my collection has grown. From those acquaired after our mother Ulla's death in 1995 to those of my great aunt Karen (my namesake) which followed a couple years later, the recipes I now possess reflect the legacy of many women with whom my gastronomic heritage belongs.

Who knows if I will ever be able to cook and bake my way through them...some are fading and seemingly are missing pages or instruction. But, I'll try as they did to make the best dish possible. It seems the least I can do for them...and the recipes they left me.

See the library for the list of inherited cookbooks.

(shown here is my great aunt Karen's mother-in-law Sørine's little pocket cookbook dated Oct 14, 1930)...I hope to scan it and translate it before it fades away .

2010 FIFA WORLD CUP TIME!

2010-06-19T12:44:00.000-07:00

DK SCHEDULE

Wednesday June 24

DENMARK v Japan

Saturday June 19

DENMARK 2 v 1 Cameroon

Sunday June 14

DENMARK 0 v 2 Netherlands

Denmark Team Info

NEXT UP : Who Wants Rugbread!?!

2010-05-27T11:03:00.000-07:00

It's all about making easy homemade Danish RUGBRØD!

ART AS FOOD/Kunst som Mad: 01

2010-05-16T22:35:00.000-07:00

Sometimes when you least expect it,

you find something that both makes you want to eat

and start crocheting again.

I wish to thank the Danish crochet blog called

Fru. Ekelund i Hæklehopla

for this post called 'Æggemad'.

Now I know what I want for breakfast tomorrow!

NEWS: René Redzepi's NOMA tops list of world's best restaurants

2010-04-26T21:56:00.000-07:00

The annual list of the world's 50 best restaurants was unveiled in London last night, containing some unpalatable news for those in the UK's culinary scene – and a new No 1. Just three UK restaurants made it on to the list, the publication of which is one of the biggest events in the food world's calendar. This was one fewer than last year, and only half as many as 2008, when six British restaurants were deemed to be among the world's best.

(for the full article, click link below)
http://www.guardian.co.uk/lifeandstyle/2010/apr/26/rene-redzepi-noma-best-restaurant

2010 EASTER : 2010 påske!

2010-04-04T14:17:00.000-07:00

Celebrate in your own way!

Happy Easter : God påske

karen

2010-04-02T16:32:00.000-07:00

Happy 205th Birthday!

Hans Christian Andersen / H.C. Andersen

02 April 1805 : 04 Aug 1875

BAKERY / Bageri: Cinnamon Me!

2010-03-11T09:40:00.000-08:00

OLD FASHION CINNAMON SNAILS / Gammeldags kanelsnegle

Adapted from Alletiders Kogebog

24 pcs full size

SPECIAL MEASURING NOTE:

tsk=demitasse spoon / spsk= large soup spoon

English	Metric	English	Danish
DOUGH / Dej
100g	100g	Butter	Smør
2c	5dl (300g)		Sødmælk
50g	50g	Yeast	Gær
10tbsp	1.5 dl.	Sugar	Sukker
1/2 tsk	1/2 tsk	Salt	Salt
2 tsk	2 tsk	Cardamom, ground	Kardemomme, stødt
800g	800g	Flour	hvedemel
Extra	Esktra	Extra flour for kneading	ekstra mel til æltning
FILLING / Fyld
	150g	Butter	Smør
12tbsp	2dl	Sugar	Sukker
	2spsk	Cinnamon Powder	Kanel, stødt
BRUSHING / Pensling (Egg Wash)
	1	Egg, beaten	Æg, sammenpisket
GLAZE / Glasur
	100g	Powdered Sugar	flormelis
	1spsk+	Water, cold	Vand, koldt

1: Heat milkand butter in a small pot over low heat until butter has melted and the milk iswarm to the touch. SPECIAL NOTE: The milk should be no warmer than the roomtemperature before you add the yeast. Otherwise, when yeast is added to aningredient of non-corresponding temperature, it will clump. Otherwise, you mayhave to strain your yeast/milk mixture through a sieve to rid yourself of theclumps. Remove from heat and allow it tocool, if necessary to room temp. Add the yeast to the milk and stir todissolve. Add sugar and salt stirring until sugar and salt are dissolved.

2: Mix cardamomand flour together in a separate bowl. Add yeast mixture to flour a little at a time until you have a workableball of dough. Transfer to a floured work surface and knead the dough untilsmooth. Place in a large bowl with a cloth over it with plastic wrap and allow it to rise in awarm place for about 40 minutes.

beforeafter

3: While thedough is rising, prepare the cinnamon filling. Blend room temperature butteruntil soft and then, gently stir in cinnamon and sugar. There should be asmooth creamy butter mixture with no visible chunks.

4: Once the dough has risen, sprinkle flour onto your worksurface again and cut the dough into two pieces. Roll each ball of dough outinto a large rectangle: 1cm (1/3”) thick x 20 cm (8in) in width x 45 cm (18 in)in length.

Now split the cinnamon filling in half and divide that portion into equals portions and place at the center of the dough. Now spread it out over the entire face of the dough making sure you cover the dough up to its edge

NOW YOU HAVE TWO SIZE OPTIONS. Option One: Rollit up along the length of the dough and you get many small snails (as shown).

Option Two:Roll it along the short width of the dough and you get not so many large snails (not shown). The choice is yours. Using a pastry cutter, divide the roll into 1.5cm (1/2in) thick pieces. Place them onbaking sheets ‘with their tails/ends facing’ down making sure there is enoughspace between them to prevent them from baking into each other. The number of snails/snegler will varydepending upon the size you chose to make.

Next, allow them to rise once againas the dough did before under a cloth for about 20-30 minutes (they should expand to about 1/3 larger in size).

5: While theyare rising, prepare the egg wash and pre-heat the oven.

6: When theyare ready, brush each piece with the wash before you place them into the ovento bake. If you chose to make thesmall snails, you have the option here to place each piece into a large cupcakeliner, if you wish (I did not use them here).

7: Bake in preheated oven at 200 degrees C (400F) for 12-15minutes or until light golden. As with any new recipe, keep an eye on the first batch to gage the heat of your oven and time to attain that perfect light golden hue.

8: Remove from oven and place on a rack to cool. While they are cooling, prepare the sugar glaze/glazur for decorating them. Once they have cooled enough to permit you to sprinkle the glaze on them without melting right off, add enough glaze to each to allow for a taste to every bite!

9: These tastebest when eaten the same day. However, they can be easily reheated the day after and they'relike fresh baked.

TIP: You can decoratethe brushed snails with chopped almonds or pearl sugar before you put them inthe oven if it should be extra festive…I prefer using the sugar glaze andadding slivered almonds.

CHASING CLAUS: Noma hailed best Nordic restaurant

2010-02-24T10:14:00.000-08:00

Though co-owner Claus Meyer was not present, it was his partner Rene Redzepi of Noma Restaurant in Copenhagen along with Lau Richter (restaurant chief), who accepted the honor.

Rene Redzepi of the Noma restaurant in Copenhagen. Archive of Politiken

Foto: SARA GALBIATI (arkiv)

NOMA HAILED BEST NORDIC RESTAURANT
Norden / News and Events / News / 2010-01-18
Original Norden Press Release (English)
Sponsorer for The Nordic Prize: Danish Crown & Arla Foods.

"The winner of the first Nordic prize was announced at the Søllerød Kro restaurant in Denmark on Sunday by a jury of five, one from each Nordic country.

Noma, which is an abbreviation of the Danish for Nordic food, has been one of the most succesful restaurants in the world in recent years. Run by head chef and partner René Redzepi, the restaurant has two Michelin stars and previous awards include being named the third best restaurant in the world.

Redzepi actively promotes Nordic cuisine, both at Noma and in his capacity as an ambassador for the Nordic Council of Ministers' programme New Nordic Food, which promotes Nordic food culture and gastronomy as well as design and tourism associated with food. The programme drew to a close at the end of last year but received a new mandate until 2014.

Dill Restaurant, which is located in the Nordic House in Reykjavik, was the only one of the restaurants nominated not to have a Michelin star."

CHASING CLAUS: MEET MY COUSIN / Mødes Min Fætter...Claus Meyer

2010-02-03T22:51:00.000-08:00

Claus Meyer

Here goes the odd connection between two cousins united by blood and yet, separated by the distance of an ocean and continent. Where do I begin? Well, I am the one with the mixed pedigree (made in France, born in the US and raised Denmark). My mother was a full blown Dane. While my father was a first generation American of Russian origin. This bring us to our cousin, Claus Meyer. He is the real deal (made, born and raised in Denmark of true viking blood). Outside of mere genetics, there is a little more than bonds us. We both were born in the same year. Most of all, our mothers were two inseparable women who shared the same independent joie de vive.... along with the same first name, 'Ulla'. My mother being the older of the two was his mother's namesake. Thus, began our mothers early relationship based solely on the sharing of a name and closeness of age that would translate into our lives becoming intermingled over the years.

Since our mothers were so close, we kids got to know one another over the years and this is where our friendship originates. (Note: there are pictures somewhere of us that I will have to scan and post - stay tuned). From a childhood exposed by fine traditional cooking and ingredients (yes, the kitchen was our occasional playground) to that of design for me, two young kids grew up to follow their passions. Mine would become architecture and design sprinkled with my personal adventures in cooking. While Claus would fully pursue cooking with a rare passion that has granted him much success in reinventing Danish Cuisine and now sharing it with the world through his cooking series.

So, you see... our cousin Claus is someone that I am rather proud of. And you will find here in this blog that I will every now and then share with you here how his world has come to effect the world of cooking and that of my occasional ventures in the kitchen.

I hope you will enjoy and not mind, my occasional shameless promotions of someone whom I have seen mature into an amazing chef and man...it will be called "CHASING CLAUS".

Here are some links to help you get acquainted with him and his work:

http://meyersmad.webenablers.dk/meyers.asp?PageID=24837

http://www.clausmeyer.dk/en/new_scandinavian_cooking_.html

http://www.scandcook.com/default.asp?menu=137&page=120

CHASING CLAUS: Claus Meyer Takes on Japanese Television

2010-02-03T22:05:00.000-08:00

Here is update on our foodie cousin and yes, chef Claus Meyer.

CLAUS MEYER TAKES ON JAPANESE TELEVISION

"Claus Meyer indtager japansk tv"

Dr.DK/Nyheder/Kultur 28. January 2010 14.37 Culture
Written by Mikkel Fyhn Christensen

Beginning this Saturday up to 25 million Japanese people will be exposed to gastronomic pursuits of Claus Meyer.

The Danish Embassy in Tokyo has made a deal with one of Japan's major satellite channels - BS Fuji - to send 13 sections of "New Scandinavian Cooking".

Around the World
The program is an English-language version of the travel program, "Food in the north," which aired on DR in 2007, and the English version has already been for most of the world.
Both the Germans, Italians, Frenchmen, Americans, Chinese and Australians have been given insight into Claus Meyer's relationship to food, and now the Japanese will have this opportunity.
"New Scandinavian Cooking" is nicely produced and beautifully tells of the Danish food culture and Danish ingredients. Since Denmark is already seen through Japanese eyes as a very exciting country, I am therefore confident that this will be a very well received program, " said Toru Moriya, who is program manager at BS Fuji.

Possibility of Exporting
Claus Meyer himself is also happy for this attention:
"I've always been a great admirer of Japanese culture and cuisine, and hope that the TV series and the exposure of Danish and Scandinavian food may pave the way for giving me the opportunity to present Danish food in Japan later this year", says Claus Meyer, who in addition to his cooking also produces food.
"And it might even be the starting point for a commercial collaboration - who knows?", says Claus Meyer.

HISTORY / Historie: Frøken Jensen, the Danish Betty Crocker.

2010-01-21T22:07:00.000-08:00

This article recently caught my eye as it reminded me of a very precious book that my sister gave me some years ago. I hope you enjoy this story of Frøken Jensen and her cookbook as much as I did. Here is my 1990 edition of the 1901 Danish Classic Cookbook with protective plastic dust jack and embossed title.

The little old lady in everyone’s kitchen

THURSDAY, 19 NOVEMBER 2009 15:02 REBECCA K. ENGMANN CULTURE
The Copenhagen Post Online

For over 100 years, thrifty yet discerning cooks everywhere have depended on the laconic wisdom of Miss Jensen’s Cookbook, the Bible of the Danish kitchen

The book finds its way on to the gift table of every newly married couple, though if you have a kitchen in Denmark your copy may have been handed down to you, dog-eared and stained, upon getting your first flat. The recipes are far from the decadence of ‘Babette’s Feast’, but for anyone who wants to learn the A to Å of the national cuisine-simple, hearty fare, cleanly presented – on which every youngster in the country cuts their teeth, ‘Frøken Jensens Kogebog’ (Miss Jensen’s Cookbook) is the tome no kitchen can afford to do without.

Like the fictional American Betty Crocker, Miss Jensen has acquired an ironic status as the spinsterish patron saint of the national kitchen.

The matronly Jensen was a real person, however, a product of a nineteenth century way of life that pushed girls into lifelong domestic service due to circumstances largely out of their control. Kristine Marie Jensen was born in 1858 in Randers, and was orphaned during her early childhood. Miss Jensen lived with her grandmother until reaching confirmation age, when she made her way to Copenhagen to pursue a course in household management at the famous Nathalie Zahle School.

After an apprenticeship in England, Miss Jensen was hired by the Melchior household, whose son, Laurentz, would go on to become one of the great Wagnerian opera singers of the age. Following years of faithful household service, Miss Jensen composed her modest guide to housekeeping in 1901 - a book which began, modestly enough, with Jensen’s preface: ‘How often one hears our housewives complain over the great burden they bear through housekeeping, and especially daily food preparation!’

The book became an instant bestseller, appearing in no less than 27 editions prior to Jensen’s death in 1923.To understand the sensational popularity of Miss Jensen’s cookbook upon its initial publication- and perhaps why its appeal endures today requires some understanding of Miss Jensen’s times. The nineteenth century in this country was itself a Golden Age of gastronomy, the great age of culinary art marking the final period before wholesome ingredients gave way to the modern conveniences ushered in by industrialisation. Miss Jensen was hardly the first cook to compile a popular cookbook. In the 1850s, girls around the country were captivated by Madam Mangor’s ‘Cookbook for Young Girls, Written by a Grandmother’. Later in the century came ‘Fru Constantin’s Housekeeping and Cookbook’ (Fru Constantin was a pseudonym for Mathilde Muus, a later romance-writer).

But the domestic queen of the era was Louise Nimb, the legendary cookbook author and restaurateur whose 1888 work became a virtual catalogue of national eating habits. Nimb is remembered fondly for composing the recipe for the ‘Poor Man’s Lunch’, a mashed potato and pork-leftovers dish similar to today’s ‘Burning Love’. Nimb was admired for her commitment to quality ingredients, and her easy translation of haughtier French and English cooking terms to the lay reader, appealing to a growing middle-class audience.

Miss Jensen appropriated Louise Nimb’s adeptness with hearty ingredients, but partnered in with an even saintlier virtue: the first duty of any wife was to become actuely familiar with her husband’s eating habits, and accommodate them; keeping precise tabs on household expenditures ran a close second. Jensen was the first home economist to instruct her readers to plan meals several days in advance, to use a base of very few ingredients in several combinations, and to leave nothing edible unused, Likewise, Jensen employed a charming economy of prose, relying on a minimum of numerical measurements, to make her book easily understandable to ‘servant girls’ and others with little formal education.

Miss Jensen’s appraisal of her own expertise in household matters was like her no-fail recipes for frikadeller and potato fare - modest and sober.

‘May I succeed in achieving what I have set out to serve as some benefit to the public at large; and to arouse an interest in household duties so that they are not perceived as a weighty burden, but as a noble task charged to every housewife…’

It is difficult to overstate her success - the only author to outsell her in this country is Hans Christian Andersen.

BAKERY/Bageri: Rustic Fruit Tart (Gammeldags Tærte)

2010-01-15T11:56:00.000-08:00

A wonderful free-form tart that I modified to make it a bit more Danish than French. It takes on the flavors of the rich, fruity sweetness of accompanying dessert wine syrup that beautifully complements the natural sugars of the natural organic fruits.

Makes 6 to 8 servings

here is my pear tart version made with baby Bosc pears + pear wine

INGREDIENTS
::Basic Crust (make ahead)::1 cup all purpose flour - organic½ cup almond meal3 tablespoons sugar1/2 teaspoon salt10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
or grate and freeze, if using the manual method for making the crust (see below).1 large egg yolk1 tbsp sweet white dessert wine (use matching flavor to filling)
1 tbsp ice water (if needed)
::Basic Filling::(Use organic fresh organic fruit, if possible + leave the skin on…if not, remove skin)1 tablespoon plus 1/2 cup sugar for the syrup1 tablespoon all purpose flour

Choose one option below:• OPT A: 3 large ripe pears, cored, thinly sliced (I like…. Bosc pears)• OPT B: 3 large ripe yet firm apples, cored, thinly sliced (I like to mix both + tart apples together)• OPT C: 3 large ripe yet firm peaches, pitted, thinly sliced::Topping::Pearl sugar / Slivered almonds::Syrup::1 cup plus 2 tablespoons sweet white dessert wine (use matching flavor to filling)*1/2 c sugar
1/2 c water
* pear = pear wine / apples = calvados / peaches = do not use peach brandy…use a sweet dessert wineVanilla ice creamDIRECTIONS1: BASIC CRUST:
Processor Method: Blend flour, meal, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk, wine and water; using on/off turns, mix just until moist clumps form.

Manual Method: Blend flour, meal, sugar, and salt by hand using a mixing spoon, until combined. Add frozen grated butter and blend together until mixture resembles coarse meal. Add egg yolk, wine and water; mixing well just until moist clumps form.

Complete Crust for Both Methods: Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days.

2: FILLING: Position rack in center of oven and preheat to 375°F. Roll out dough between 2 sheets of parchment paper to 12-inch round or 8x14-ish rectangle. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. Place fruit slices, 1 tbsp sugar, and flour in large bowl along with a little almond meal and almonds; toss to combine. Spoon the fruit mixture into center of dough, leaving 1 1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Top with slivered almonds and pearl sugar. Bake until fruit is tender, about 20 minutes.
3: SYRUP: Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup (no less), about 10 minutes. This may take longer depending on altitude. Reduce oven temperature to 325°F. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool and enjoy.
4: LAST - BUT, NOT LEAST: Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup. Serve with ice cream and enjoy.

CONDIMENT/PÅLÆG: Remoulade

2010-01-12T09:59:00.000-08:00

Here is a favorite recipe of mine for remoulade.

Until this easy recipe landed in our laps, we had always bought ready-made tubes of the stuff to put on our sandwiches and there was not a danish market in sight for about 100 miles. Oddly, our Danish mother had never made the stuff and thus, did not have a recipe to make one. However, by odd coincidence a Danish Deli/Bakery had recently opened in our town (unfortunately, it did not last long). But, I did happen to ask it's owner if he knew how to make 'remoulade'. Much to my delight and surprise, he did. It is his recipe that I share with you today with minor modifications by me from years of fine tuning it to the homemade version I grew up with in Denmark.

If you are familiar with the American version called 'tartar sauce', you may very well trade it in for this one. It's special texture and taste compliments many different types of 'smørrebrød', especially seafood and those crab cakes that we all love. I am sure that once you have made this you will find it a typical part of your condiment/pålæg repertoire.

Homemade Danish Remoulade

with pickled herring and red onions on pumpernickel bread.

HOMEMADE DANISH REMOULADE

INGREDIENTS/Ingredienser

1 cup mayonnaise (made with olive oil)

1/2-3/4 cup white onion, finely chopped

1/2-3/4 cup kosher pickles, finely chopped

1/4-1/2 cup fresh parsley, finely chopped

curry powder (to taste + color)

1/8 tsp. dry mustard

dash of salt (to taste)

DIRECTIONS:
(Remember that the main goal of this recipe is a balance of taste and textures to the palette.)
So, let's begin:
1: PREP: Chop onion, pickles and parsley and set aside in small bowls and add mayonnaise to a small mixing bowl as shown above.
2: COLOR: This part may seem a bit tricky only because I have not stated the amount to use for the curry powder. But, this is how I do it since the intensity of the powder may vary with age and type. There are two goals that I am aim for here. One is color and the other is taste. However, in this early stage color is my motivation. So, I only take the color near to what I want it to be making sure the taste is not too dominate. This color should be a very light yellowish-green.
3: Next, add the dry mustard (hold off on the salt until you have added the other ingredients as the brine flavor from pickles might do just the trick).
4: TEXTURE: This part is the fun part for me since now we will begin to add the chopped ingredients a little at a time. First, add some parsley - about half and mix. Second, add some onion and pickles to the mix. The taste at this point starts to come together. But, we are far from being finished here. This is actually the point where you may realize that the onions are a bit too strong or that the pickles are a bit salty. Pay attention to these little taste factors. Repeat and add additional curry powder as necessary. The consistency should be like chunky porridge. Aim for what tickles your texture and taste buds.

5: STORE: Keep in a cool place for up to two weeks in an airtight container. Just mix up the ingredients each time you use it.

....And if you have yet to venture into the land of open face sandwiches, it also tastes great on crab cakes. My personal favorite is to use it on herring with a little bits of red onion!

EVENT: Spring Cookbook Exchange!

2010-01-04T17:20:00.000-08:00

JOIN US!

::check out your kitchen bookshelf and bring what's not cooking to this book exchange::

Click here to find out more!

Why Going 'Topless' Continues...

2010-01-02T22:11:00.000-08:00

The beginning of each new year always brings promise. It takes us down the mental path of goals and experiences achieved and not yet realized. In continuing to go 'topless' with my blog, I hope for those who have occasionally chosen to ponder my musing on danish foods were not too disappointed and perhaps, went away enlightened. I look forward to you further joining me as I explore my passion for bringing this wonderful type of dish to you.

This first year has been a trying one on my both physically and mentally as I have been hampered by injury and pain. But, I hope that you will choose to remain here...even, if for a visit now and then as I will try to make posts palatable and timely for those of your wishing to share in my kitchen and in the recipes that have become part of my Danish gastronomic heritage.

It's time to continue.

Tusand Tak/Many Thanks!

Karen

2010!

2009-12-31T19:30:00.000-08:00

happy new year : godt nytår : felíz año nuevo!

karen

CONDIMENT 01: Ahhh, Cucumbers!

2009-11-26T12:10:00.000-08:00

CUCUMBER SALAD
'Agurk Salat'

Given it is Thanksgiving today, here is a quick and easy condiment for your turkey meal that will introduce you to a very basic Danish condiment.

It is both used with hot/cold meals and is a basic staple of open-face sandwiches.

Ingredients
1 English/Hot House Cucumber (large)
1/2 c Organic Apple Cider Vinegar
1/2 c Organic Evaporated Cane Sugar
1 tbsp Fresh Parsley, chopped
Salt

Glass jar with lid, 600g size / mason jar is okay.

Directions

1. Prepare: Clean and cut ends off of cucumber. Cut uniform thin slices.

2. Take a deep glass/plastic bow and place a single layer of cucumber slices on the bottom and lightly sprinkle with salt. Repeat until you have a layered tier of cucumber slices in the bowl. Place a smaller bowl on top of the layer in the bowl and add a heavy can/bottle on top to make a press. The pressure and salt will help to break down the meat of the slices as you allow it to sit in a cool place for about one hour.

3. Marinade: While the slices are being pressed away, take a small jar and add equal parts vinegar and sugar. Put the lid on and shake it until the sugar dissolves. Don't worry if some granules remain at the end of the hour...they will dissolve.

4. Take a fresh handful of parsley and chop enough for about a tablespoonful.

5. Once the hour is over, place the marinade near the sink with the lid off and remove the weight from the slices. With clean hands, grab a handful of cucumbers from the bowl and gently squeeze the natural juices out and place in the jar. Repeat until all are done and add the parsley.

6. Replace the lid and shake well to mix the ingredients. These can be eaten immediately or chill.

NOTE: Good maximum two weeks in refrigerator.

Danish Cucumber Salad : Agurk Salat

BAKERY/BAGERI: Slow Bake Pumpernickel

2009-11-06T21:23:00.000-08:00

To quote my sister..."whose my little pumpernickel?"

This wonderfully dense multigrain bread is such a part of who we are that we have even taken it upon ourselves to use it as a term of endearment toward each other. Yet, it is also an acquired taste that has left many a friend perplexed as to how we could find joy in such a thin slice of life. Some of my friends have likened it to calling it 'roof tiles, cardboard, soles of a shoe' or merely, 'rug-bread'. In either case, it should not be dismissed merely because it does not present itself with the fluffy light center familiar to your average American palette. It is indeed an acquired taste worth pursuing.

Since creating topless bread takes patience and the understanding that anything you build must begin with a good foundation...Can you tell I went to architecture school? - it becomes especially important that you choose the right bread for your open-faced sandwiches (smørrebrød). It must not only be stable to hold your creations; but, it must be that extra textural taste of wonderment that compliments all it's toppings.

I would recommend for anyone who has never tasted genuine danish pumpernickel bread (rugbrød), to find a loaf at your local deli/gourmet aisle that is multi-grained or multi with sunflower seeds and first enjoy it with a nice slice of havarti. This last variety is my favorite - and if you have a Trader Joe's in your neighborhood, they have a pretty decent one to feast your first bite on.

If you decide to take the challenge of baking your own, there are a few things you first should know. A good homemade loaf of pumpernickel is a slow loving process of fine ingredients and patience with the end result most satisfying.

Here are some general rules of thumbs from master baker Nikolaj Halken Skytte at Meyers Bagery (Meyers Bageri) in Copenhagen for fine tuning your baking experience:

NIKOLAIS BEST BAKING RULES / BEDSTE BAGERÅD

Always use organic flour. Brug altid økologisk mel.

Buy Fresh flour. Køb frisk mel. Eller køb en melkværn og mal det selv.

Make your own sour dough starter. it helps a little to add a small pea size of ordinary yeast to your bread dough. Lav din egen surdej. Hjælp den lidt på vej ved at tilsætte en lille ært almindelig gær til din brøddej.

The softer the dough, the more succulent bread. The dough should be sticky - but,not like glue. Jo blødere dej, jo saftigere brød. Dejen skal være klistret – ikke fast.

Knead the dough for long. Use a mixer. But beware - you may even end up driving a dough into pieces so that it stands for a soup-like mass. Such a batter can not be saved. Ælt dejen længe. Brug en røremaskine. Men pas på – du kan også ende med at køre en dej i stykker, så den skiller til en suppeagtig masse. Sådan en dej kan ikke reddes.

Make gluten sample: The dough is perfect when you can pull it off, so it is almost transparent. Lav glutenprøven: Dejen er perfekt, når du kan trække den ud, så den er næsten gennemsigtig.

Give the flavor time to develop. Let dough raise cold overnight in the refrigerator. Giv smagen tid til at udvikle sig. Lad dejen koldhæve natten over i køleskabet.

Let the dough rise in a 2-3 hours. The dough should not be killed again. Lad dejen efterhæve i 2-3 timer. Dejen skal ikke slås ned igen.

Put the bread into a steaming hot oven. Use for example a baking stone and let the bread cool on a baking grate. Sæt brødet i en rygende varm ovn. Brug evt. en bagesten og ladbrødet køle af på en bagerist.

Here is a wonderful new recipe courtesy of Claus Meyer and Nikolaj Halken Skytte new baking book, "Meyers Bageri".

Though you may find this recipe cumbersome due to the length of time it takes to make a nice batch of bread, know what I have dubbed the 'slow bake' process will make all the difference in making you understand how time and care will result in an honest old fashioned delicious loaf of bread. Please not that I have left all measurements in metric - but, have converted the temperatures for your convenience.

'Slow Bake' Pumpernikkel (rugbrød)

One large loaf or two small ones

"1 stort eller 2 små brød"

9 dl lunkent vand / Warm water

2 spsk. salt / Salt

3 spsk. honning / Honey

2 spsk. mørk sirup / Dark syrup

5 g gær / Yeast

1 1/2 tsk. fennikelfrø / Fennel seeds

2 1/2 tsk. kommenfrø / Cumin seeds

1 tsk. spidskommenfrø

2 tsk. korianderfrø / Coriander seeds

3 tsk. kakao / Cacao

200 g hvedemel / Whole wheat flour

170 g speltmel / Spelt flour

670 g rugmel / Rye flour

Other: 1 large or two small bread forms with Teflon coating.
"Desuden: 1 stor eller 2 små rugbrødsforme med slip-let-belægning"

Day 1: Mix water, salt, honey and dark syrup together in a bowl, and stir the yeast into it. Spice grinder coarsely in a spice mill, or shock them with a mortar, and stir them into the liquid along with cocoa. Add the 3 kinds of flour, and stir the dough together thoroughly - It should not knead, just be like a thick heavy mush. Cover the bowl with plastic wrap and allow dough to rise for 12 hours in the refrigerator. "Dag 1: Bland vand, salt, honning og mørk sirup sammen i en skål, og rør gæren ud heri. Kværn krydderierne groft i en krydderikværn, eller stød dem med en morter, og rør dem i væsken sammen med kakao. Tilsæt de 3 slags mel, og rør dejen grundigt sammen – den skal ikke æltes, men blot være som en tyk, tung grød. Dæk skålen med husholdningsfi lm, og lad dejen hæve 12 timer i køleskabet."

"Dag 2: Rør dejen igennem, og hæld den i 1 stor eller 2 små rugbrødsforme med slip-let-belægning. Dæk formen til med et viskestykke, og lad brødet hæve lunt i 3–4 timer."

Pack form with three layers of baking paper and put bread in a 140° (284ºF) hot oven. Bake for 2 hours, then turn the oven temp down to 100° (212ºF), and bake bread for another 22 hours. One hour before the baking time is complete, remove the baking paper to get a crust to form on the bread. "Pak formen ind i tre lag bagepapir, og sæt brødet i en 140°varm ovn. Lad det bage i 2 timer, skru så ovnen ned til 100°, og bag brødet videre i 22 timer. Fjern bagepapiret, 1 time før bagetiden er gået, for at få skorpe på brødet."

Allow the bread to breath for one day in a cool place before serving it. "Lad brødet trække 1 døgns tid på et køligt sted, før du serverer det."

TIP: Pack bread into wax paper or old-fashioned parchment paper to prevent drying out. This will allow the bread to breathe. Store bread at room temperature where it can be kept for a minimum of 1 week."Tip: Pak brødet ind i vokspapir eller gammeldags madpapir, der hindrer udtørring, alt imens det tillader brødet at ånde. Opbevar brødet ved stuetemperatur, hvor det kan holde sig i minimum 1 uge."

Making pumpernickel is a slow baking process. The dark, sweet and very aromatic bread takes about 24 hours to bake. But, the waiting is part of the experience of making pumpernickel. The long baking time allows the starch in the flour to caramelize and with its distinct spices of fennel, cumin and coriander a distinctive bread is made, which is crazy tasty especially with blue cheese."Det er slow baking at lave pumpernikkel. Det mørke, sødlige og meget aromatiske brød skal bage i 24 timer, men ventetiden er en del af pumpernikkeloplevelsen. Den lange bagetid får stivelsen i melet til at karamellisere, og sammen med krydderier som fennikelfrø, spidskommen og koriander giver det et karakteristisk brød, som er vanvittigt velsmagende sammen med ost, især af blåskimmeltypen."

Store in a cool dry place. Do like most Danes and use a plastic bread container to place the bread in and then store it in a cool cupboard/pantry shelf.

BOO

2009-10-31T19:15:00.001-07:00

happy halloween!

OFF THE SHELF: 'MEYERS BAGERI'

2009-10-29T11:14:00.000-07:00

Once again...our cousin Claus Meyer has a new book. This time he has teamed up with his colleague Nicolai Halken Skytte from Meyers Madhus for a new baking book. It delivers an array of easy to follow recipes from the wonderful bread and cakes of Meyers own bakery.

DANSK: "Meyers Bageri - ny bog udkommer på fredag 30/10
Meyers Bageri af Claus Meyer og Nicolai Halken Skytte er en grundbagebog med mere end 80 opskrifter på alt fra rugbrød og hvedebrød til croissanter, æblemuffins og tebirkes."

ENGLISH: Meyers Bageri - new book for release on friday 10/30.

Meyers Bageri (Meyers Bakery) of Claus Meyer and Nicolai Halken Skytte have a basic baking book with more than 80 recipes all from rugbrød (pumpernickel) and hvedebrød (wheat bread) to croissanter (croisants), æblemuffins (apple muffins) og tebirkes (tea rolls).

Published by Lindhardt og Ringhof.

Below you will find a translated excerpt from their upcoming book:

(Page 52)

BASIC SOURDOUGH STARTER /Grundsurdej

This is the starter we use for all of the breads in our professional bakery - both wheat bread and rye bread. This starter is technically a ‘biga’ (see page 25) is nearly as thin as water. But, it gives a fantastic taste to the bread.It is my experience that a thin sourdough starter is far better than a very thick and often more acidic one as it brings out the taste of the grain better.

If you bake regularly, you should always use the starter below. It is not at all complicated and you get a more personal, complex and healthier bread out of your efforts.

The starter should be kept partially hidden in a bucket, a glass or ceramic bowl on the kitchen table or in a closet. Here it can remain for about one week without going bad – even, if you don’t use it. Should you go away or on holiday, place the starter in the starter in the refrigerator. When you return home discard half and restart with fresh water and flour. Then it is ready for us again after two days on the kitchen table.

You can easily use a starter that smells sour as that is what I do often. But, it is a myth that it should smell this way. A perfect sourdough should smell like a good dark beer. If your starter smells sour, there are many acetic acid bacteria in it and not enough lactic acid bacteria. This means that your bread will be flatter, less elastic, less airy and more acidic than it was intended. But, it can still taste good anyway.

:: Remember to start a new batch from scratch every 10 days ::

BASIC SOUR DOUGH STARTER

9 dl vand / water
150 g økologisk hvedemel / organic flour
75 g økologisk grahamsmel / organic graham or whole wheat flour
75 g økologisk rugmel / organic rye flour

Pour all ingredients into a bowl and whisk them together well. Transfer batter into a glass or ceramic bowl and cover the container partially as to allow the dough to still breath. Store at room temperature

Whisk the batter once a day. After about 10 days (of fermenting) the batter should have the good smell of a heavy dark beer along with a healthy foam on top. Now it is ready to use.

Afterwards, you will need to regularly stir the starter once a day or every other day at the very least. Stir gently thoroughly from top to bottom making sure you fully mix the foam throughout the batter. Otherwise, the starter will begin to separate and rot.

General Rule: Each time you use some of the starter, you freshen in up with the same quantity of flour and water that you use of the batter.

:: Once you have this starter up and ready....i'll post his rugbrød (pumpernickel bread) recipe!

RETRO REQUEST: Øllebrød - Beer Bread Soup?

2009-10-18T15:05:00.000-07:00

Oddly enough... I have to admit that it has been many years since I even had a nice bowlful of Danish Beer Bread Soup (øllebrød). The last batch I consumed was in the winter of 1981 when I was visiting my family after high school graduation. You see…My grandmother (bedstemor) was an amazing cook - and she was one of those experienced cooks who knew what to do with leftovers. Thus, this request is stirring up memories of low light winter evenings from that time and from those of my earlier youth in Jylland (Jutland).

Our first retro request comes from Giovanna Zivny (@giovannaz) from Portland, Oregon via Twitter as we pursue the lovely goodness of this winter bowl of bread and beer.

For those unfamiliar with this cold season Danish treat, take the scene from the movie Babette's Feast and imagine old-fashioned goodness versus the expression Babette showed us. Let me guess…anyone unfamiliar with this soup is probably grimacing away right now. But, take a look first at the clip and then, follow through with the recipes provided and I think you'll be easily converted...especially, if you already like a good bowl of oatmeal.

Scene/critique of the movie: Babette's Feast (1987)

Since Denmark's love affair with 'smørre' (butter) and 'brød' (bread) has yielded their passion for smørrebrød (open face sandwiches), it seems appropriate to share with you something much older to the traditional cuisine of the Danes, 'øllebrød'.

Øllebrød is a dish that typifies much of the hardiness of its people. Its names are derivation of the two main ingredients of this soup; the word 'øl' (beer) and 'brød' (bread), which were generally stale or old. Any soup that takes the economy of stale bread and beer and turns it into a happy bowl of seasonal warmth deserves continued play.

Here are two recipes that were interchangeable used over the years by my family with a little change or two depending on the mood of the cook. But, remember it will taste the best when cooked over low heat with much patience.

Know your Danish measurements
tsk=demitasse spoon / spsk=large soup spoon / and measure in metric.

Below you will find recipes translated into English from the Danish original.

:: Here is ‘Frøken Jensens Kogebog’ (1901) version of the country classic.

Frøken Jensen’s Øllebrød (Beer Bread Soup)
4 servings

200 g Pumpernickel Bread - stale
1/2-3/4 liter Water
1/2 bottle Pale Sweet Malt Beer
1/2-1 dl Sugar
1-2 tsk Fresh Lemon Zest

Break bread into small pieces, cover with water and soak overnight. Cook slowly with lid over low heat until it becomes dark – but, stir often as not to let it burn. Whisk hard to eliminate all clumps before bread is cooked down or you will have to strain it or use a blender. If necessary, use more water to cook down the bread. Dilute the soup with the beer, adding sugar and lemon zest to taste. Cook an additional 10-15 more minutes on warm. Add additional water or beer, until there is about 1-1/2 liters of soup.

(optional) In place of the lemon zest, you can also use marinated orange rind or a whisked egg with sugar and two spsk of orange juice into the bowl while holding the bowl at an angle to allow for whisking of the ingredients.

Serve with milk, cream or whipped cream.

:: And from the notorious little paperback cookbook ‘Den Røde Kogebog’ that every Danish housewife has available in the kitchen comes this simpler version:

Den Røde Kogebog’s Øllebrød (Beer Bread Soup)
4-6 servings

350 g Pumpernickel Bread
3/4 liter Water
1 bottle Pale Sweet Malt Beer
50 g Powdered Sugar
1 tsk Vanilla Extract
1/2 Fresh Lemon (zest + juice)

Break the slices into four pieces each, soak in water and cook for 20 minutes. Strain the mixture through a (large wire) colander and return to stove. Add beer to soup mixture and cook about 10 minutes more. Then, add sugar, vanilla, lemon zest and juice to taste.

Serve with whipped cream or cream.

:: And best of all, without the Noma Cookbook at my finger tips, I found their heavenly reinterpretation online thanks to a posting in the kristeligt-dagblad:

Noma’s divine....Øllebrød (Beer Bread Soup)
(four part recipe)
4 servings

Øllebrød- Part 1
500 g Pumpernickel Bread soaked in pilsner beer
120 g Brown Sugar
80 g Sugar
100 g Heavy Cream
½ Fresh Lemon (juice + zest)
1 tsk (Apple Cider) Vinegar Reduction
20 g Dark Chocolate - grated fine

Remove 250 g of the liquid from the wet pumpernickel and blend with the rest of the bread. Cook until thoroughly warm adding the rest of the ingredients while adjusting the sugar and lemon to taste.

Rhubarb Sorbet (Rabarbersorbet) - Part 2
500 g Fresh Rhubarb
½ liter Simple Sugar (from ½ l water, ½ l sugar + 50 g liquid glucose)
2 sheets Gelatin (dissolved in cold water)

Parboil 300g of rhubarbs with the simple sugar. Cook until the rhubarb is broken down and allow it to cool off. Then, mix in the dissolved gelatin. Blend the mixture with the rest of the remaining 200g of rhubarb and strain mixture. Allow it to cool off and then freeze until needed as sorbet using an ice cream machine.

Milk Chiffon/Siphon (Mælkesifon) – Part 3
¼ l Heavy Cream
20 g Pastry Sugar
3 sheets Gelatin (dissolved in cold water)
½ l Whole Milk

Heat the cream up with the pastry sugar. Melt the gelatin in the mixture and mix it up with milk. Pour the mixture on a siphon bottle and allow it to cool down. Give the bottle a new charge….or if you don’t have a manual seltzer bottle with charge, use a hand mixer and whip until fluffy.

Pumpernickel Crumble (Rugbrødcrumble) – Part 4
2 slices Multigrain Pumpernickel Bread
4 spsk. Butter
rock salt

Tear pumpernickel into fine pieces and roast until crisp and golden in butter. Drop and scatter onto a sheet and sprinkle with salt.

How to serve:

Place a spoonful of the hot beer and bread soup at the bottom of four soup plates. Place on top of soup a ball sherbet and the splashes milk siphon/chiffon around it, so that it covers the hot porridge. Sprinkle with crumble and serve immediately.

Nordic resources

2009-10-18T14:00:00.000-07:00

Here is a quick shopping resource guide for Nordic food and supplies:

::GENERAL FOOD AND GIFTS::

NORDIC HOUSE
2709 San Pablo Avenue
Berkeley, CA 94702
T 510.705.1932 / 800.854.6435

SCANDIA FOOD + GIFTS, INC.
30 High Street
Norwalk, CT 06851
T 203.838.2087

::AUTHENTIC DANISH BAKED GOODS::

Olsen's Danish Village Bakery
1529 Mission Drive
Solvang, CA 93463

COPENHAGEN BAKERY + CAFE
1216 Burlingame Ave.
Burlingame, CA 94010

CHOCOLATE
INGEBORG'S DANISH CHOCOLATES, INC.
1679 Copenhagen Drive
Solvang, CA 93463-2734
T 800.621.1679

::BASIC FOOD SUPPLIES (non-specialty)::

Trader Joe's
European Style Pumpernickel Bread
Fried Onions (seasonal)

IKEA (food market)
items vary from cheese, salmon, herring, etc.

RETRO FLASH: Krydderfedt Sandwich 1944

2009-10-05T13:58:00.000-07:00

slrfrom the archives of Gourmet Magazine...

CLEMENTINE PADDLEFORD

ORIGINALLY PUBLISHED JANUARY 1944

http://www.gourmet.com/magazine/1940s/1944/01/foodflashes

"Present butter supplies just won't stretch to meet every holiday occasion. Take a tip from the Danes and try a quarter-pound of an unrationed fat, the Krydderfedt, made of tried-out fat of poultry, beef, and pork. It's a good spread for dark bread or the ubiquitous rye krisp. We approve it especially for a sandwich made with salami or corned beef or the Danish rolled veal. The chef of Old Denmark, 135 East 57th Street, cuts the fats into small bits, puts them into a heavy kettle along with diced onion, then over low heat for two to three hours. Next the fat is strained, then set to harden. Meanwhile, the crisped skin of the poultry and the golden bits of onion are ground and returned to the fat, to make a savory stuff that has all the appearance of a golden nut butter.

Spread it over a slice of pumpernickel, sprinkle with a liberal addition of salt and freshly ground pepper. For a treat of the first order top the fat with paper-thin slices of Danish salami. In Denmark this fat is used the year around as a spread for the meat sandwich. A little spreads about a mile, and so it should—for the cost is 80 cents a pound."

Now I know where our mother got her taste for bacon fat sandwiches from...it was an way of stretching the rations of war and economy. And heck, even today I still drain the bacon grease from the pan and save it in the fridge for later uses...but, for me - never on a sandwich alone like she did.

topless bread

CM: FAT TUESDAY BUNS / Fastelavnsboller01

CM Opskrift: Flæskestegssandwich (dk)

CM Opskrift: Chokolademacarons (dk)

BAKERY/Bageri: Danish Winter Scones

NEWS: Margrethe II...40 Years later

NEWS: TOPLESS Uncovered

CHASING CLAUS: Jailhouse Food Rocks!

Introducing Kids to TOPLESS Sandwiches II

you do know...

New for 2012!

2012!

RECIPE: Holiday Horns to New Year’s Eve

Claus Meyer’s KRANSEKAGE TIL NYTÅRSAFTEN

Click here for the original Danish Recipe by our cousin Claus Meyer

SPECIAL : 24 Days of TOPLESS December

KØKKEN/KITCHEN TIPS: Just Grate…to ‘Cut the Butter’!

NEWS / NYHEDER: Honoring my Bedstemor's Recipes

BLOG REDO DEUX

CHASING CLAUS: It's a MAD MAD World

Welcome to real food for real people!

NEXT UP : Pancake/Pandekager Flip-off!

TOPLESS INTERNATIONAL: BAKED SOPES

NEW POST from WATER FROM THE VINE

PERSONAL UPDATE 01

Heavenly Sweet Carnival Buns!

TOPLESS Video of the Month : 01.2011

Here is to a new year: 2011!

BAKING / Bageri : KRÆMMERHUS in the House!

MERRY CHRISTMAS...Glædelig Jul !

BAKING / Bageri : BEST RECIPE REQUEST...EVER!

BAKERY / Bageri: Danish Spice Cookies (Brunekager)

TOPLESS Video of the Month : 12.2010

NEW POST from WATER FROM THE VINE

Nature’s Holiday Antifreeze: Meyer’s Gløgg

Here's a wonderful apple version of an old holiday classic from my cousin Claus Meyer. Once you have tried this one, It's sure to become a part of your Christmas standards!

Thanks...Sandwich 365!

TOPLESS Video of the Month : 11.2010

TOPLESS poll 2: Cheese

ENTERTAINMENT TIPS + PET PEEVES: Butter

Coming up!

TOPLESS Video of the Month: 10.2010

TOPLESS Video of the Month: 09.2010

BLOG REDO!

Danish Style Potato Salad (cold)

Danish Style Potato Salad (cold)

Kold kartoffelsalat

ENTERTAINMENT TIPS + PET PEEVES: Grapes

NEWS / Nyheder: Copenhagen Cooking 2010

Introducing Kids to TOPLESS Sandwiches

August is National Sandwich Month

TOPLESS ITALIAN: Summer Avocado-Tun(a)

TRAVEL: Taking a Tasty Topless Bite Out of Aamans

BAKING / Bageri: TWISTED BREAD (snobrød)

Just for Fun...Topless Bread Pie Chart

TOPLESS BREAD Pantry

Bedstemor's Bottom Drawer

2010 FIFA WORLD CUP TIME!

NEXT UP : Who Wants Rugbread!?!

ART AS FOOD/Kunst som Mad: 01

NEWS: René Redzepi's NOMA tops list of world's best restaurants

2010 EASTER : 2010 påske!

BAKERY / Bageri: Cinnamon Me!

CHASING CLAUS: Noma hailed best Nordic restaurant

CHASING CLAUS: MEET MY COUSIN / Mødes Min Fætter...Claus Meyer

CHASING CLAUS: Claus Meyer Takes on Japanese Television

HISTORY / Historie: Frøken Jensen, the Danish Betty Crocker.

BAKERY/Bageri: Rustic Fruit Tart (Gammeldags Tærte)

CONDIMENT/PÅLÆG: Remoulade

EVENT: Spring Cookbook Exchange!

Why Going 'Topless' Continues...

2010!

OTHER BLOG POSTS: Water from the Vine

CONDIMENT 01: Ahhh, Cucumbers!

BAKERY/BAGERI: Slow Bake Pumpernickel

BOO

OFF THE SHELF: 'MEYERS BAGERI'

RETRO REQUEST: Øllebrød - Beer Bread Soup?

Nordic resources

RETRO FLASH: Krydderfedt Sandwich 1944