Sunday, May 10, 2009

Danish mains...

This was just pure heaven!

Danish Chicken Fricassee 

 3 slices bacon, chopped 
 5-pound dressed-weight fowl, cut in pieces 
 1 large onion, chopped 
 1/4teaspoon powdered cloves 
 1 teaspoon Acc

ent, Adobo, or preferred flavour enhancer (I used adobo because it doesn’t h

ave MSG and I like the garlic powder and pepper combination)
 1/4 teaspoon pepper 
 1 teaspoon salt 

4 cups cooked rice 


 1 cup half and half cream (or ½ c. cream plus ½ c. cream cheese)
 1 teaspoon cornstarch 
 2 egg yolks 
 2 teaspoons fresh-squeezed lemon juice 


  1. Fry bacon in a large sauce pan or Dutch oven until nearly crisp. 
  2. Remove and reserve bits. 
  3. Brown chicken in bacon fat. 
  4. Add onion during last 5 minutes of browning. 
  5. Sprinkle with seasonings, bacon bits and 1/2 cup water. 
  6. Cover and steam over low heat for 2 hours. 
  7. Transfer chicken to a warm platter. Surround with fluffy hot rice. 
  8. Beat cream, cornstarch, egg yolks and lemon juice over low heat until very smooth. Pour over chicken and serve immediately.


Danish Meatballs with Gravy

 Meatball In


1 lb. lean ground beef or veal (preferred by the Danes)

1 lb. ground pork

1-2 eggs, lightly beaten

1 medium onion, finely chopped

½ cup fine bread crumbs

1/8 teaspoon allspice

½ cup of milk

Salt and fresh ground pepper to taste

E.V.O.O. for frying

Gravy Ingredients:

1 T. butter

¼ cup flour

1 cup sour cream (or cream cheese)

2 T. meat drippings

28-ounces of chicken broth (low sodium of course)

1-2 teaspoons dill weed and salt and black pepper to taste


 Finely chop onion, mix into meat and milk.  Add seasonings and mix.

  1. Add just enough bread crumbs to make a moist, uniform mixture.
  2. Form into oblong meatballs in the palm of your hand.
  3. In batches, cook the meatballs in a large frying pan over medium heat and remove to rack or paper towel to drain and maintain in casserole dish in a low oven.
  4. Make a roux with 2 T. pan drippings and 2 T. butter and slowly add chicken broth.
  5. Cook gravy until thickened, adding dill and sour cream (slowly) last until heated through.  Generous sprinkle of black pepper on top!

Danish braised red cabbage


1 medium head of red cabbage (2–2 ½ lbs)

4 T. butter (cut into small pieces)

1T. sugar

1t. salt

⅓ C. water

⅓ C. white vinegar (5%)

1 small apple, diced finely

¼ C. red currant jelly or jam

 Wash cabbage thoroughly under cold running water, remove tough outer leaves and half from top to bottom.

  1. Lay flat sides down, cut away core and slice cabbage finely (yields about 9 cups)
  2. Preheat oven to 325 and roast the cabbage with butter, water and vinegar or over low heat on top of the stove, slowly cook, covered for about 2 hours. 
  3. DO NOT LET CABBAGE DRY OUT!  Add water as necessary.
  4. About 10 minutes before it is done, stir in jam to finish.  For the most flavour, let it sit overnight in the fridge and warm the next day to serve.

Baked Leeks



Butter (small pat per leek)

 Parboil well-washed leeks in water 2-3 minutes (having cut off ends and leafy green tops) Pieces should be about 8-10 cm long.

Drain water and roast with butter in a baking dish about 10 minutes at 350°

Serve in the leeks’ buttery juice.

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