Traditional Danish Foods You Have to Try / American in Denmark
Вставка
- Опубліковано 12 лип 2024
- #danishfood #traditionaldanishfood #whattoeatindenmark #denmark
Hi! I'm Kelly, an American living in a small town in Denmark. In this video, I want to tell you about traditional Danish foods that are common to eat in my area of Denmark. My Danish husband makes all of these 13 traditional Danish foods, and we have them often for our suppers at home. You will have to try them if you are ever in Denmark, since they are the best foods that you have to try in Denmark!
If you liked this video, please give it a Thumbs Up!
Subscribe to my channel: ua-cam.com/users/mynewdanishli...
Share with someone who likes food!!!
Do you want to support My New Danish Life with a donation? You can "Buy me a Donut" at buymeacoffee.com/?via=mynewdanishlife!! Thanks for your support!
Need a high-quality VPN to watch all of your favorite shows? Try Express VPN and get the first 3 months free of your 12-month subscription with this link: www.xvbelink.com/?offer=3mont...
Are you interested in knowing how to make some Danish food? Check out these videos:
Danish Pebernødder Cookies: • Making Danish Pebernød...
Danish Lagkage/Strawberry Layered Cake: • 🍓🍰American Bakes a Dan...
Would you like the written recipes? You can find them on my blog:
Danish Pebernødder Cookies : www.mynewdanishlife.com/danis...
Danish Lagkage/Strawberry Layered Cake Recipe(Dansk /English):
www.mynewdanishlife.com/jordb...
Read more about Life in Denmark on the blog:
www.mynewdanishlife.com
Follow Me:
📚BLOG: www.mynewdanishlife.com/
🌼Instagram: / my_new_danish_life
🌺Facebook: / mynewdanishlife
🐦Pinterest: / mynewdanishlife
🕊️Twitter: / danishnew
✨TikTok: / my_new_danish_li
Are you interested in working with me to promote your brand, product or destination? Contact me at: mynewdanishlife.com@gmail.com
My New Danish Life is a lifestyle and travel blog and UA-cam channel telling about my American life in Denmark. I love to share my thoughts with you to help bridge a gap between two cultures and see just how we can all learn from each other! Thanks for watching!
This post contains affiliate links, which means that at no extra cost to you, I will make a commission if you click a link and make a purchase. Thanks for your support! - Навчання та стиль
I absolutely love forloren hare. Everytime my mom cooked it when I was a kid, I drooled like crazy
Mostly the meatloaf and frikadeller will actually be made with a 50:50 mix of ground pork and beef, to get a slightly firmer texture and pure pork
Biksemad. We often use leftovers from Flæskesteg or some beef cut out in pieces. We fry it on a pan with onions and pre boiled potatoes. Then we make some fired eggs. We (or I do at least) always add plenty of Worcester sauce to it when served.
And rootbeets
fRied eggs.. Fire that chef! 😂
The most important thing about cooking biksemad is to add (more than) enough salt. 'Hurry and forget'! (Same principle as when you write job applications!!) You must 'forget' it on the stove to ensure the right brown crust on the potatoes. Definitely Worchestershire sauce on top. HP sauce, if you want. And the fried egg.
As for the "Stjerneskud" It's actually originally made with a deep fried fish as you say, and then some boiled fish (either cod or plaice as well) along with the shrimp and caviar and garnish, generally not Salmon.
It was a tribute to the cosmonaut Jurij Gagarin when he visited Copenhagen in 1962, and the deep fried plaice were raised to form a rocket, with the boiled being in between them.
Exactly, breadfried fish and 'white' fish, shrimps, mayo, an egg, caviar, and then some garnish like raw asparges, fresh dild sticks. Hakkebøf is, as you put it, a burger without the bun, it's quite a bit older than a burger :-)
the caviar is NOT from sturgeon, but lumpfish. Can also made from other fish or plants
As the facts there is 2 kinds stjerneskud and stjernekaster stjerneskud is with salmon and kaster is with out IT and this cones from Guy who eat s stjerneskud og kaster if IT is in the menu No matter where i am in Denmark ,solo yes i have had many
steamed fish not boiled ;-) big differnce
Thank you for making this video. It’s very interesting to see all those traditional Danish food, especially as I had no idea that many of them we also have here in Germany like the Frikadeller (in German its Frikadellen), the Leverpøstej (the German equivalent is Leberwurst, which translates to liver sausage), the Forloren Hare (in German its Falscher Hase) or the Grønlangkål (in German: Grünkohl). And many Germans especially in the North also love their pickled herrings. 😄
Real schleswians alså say du (unformal) to even the police, rather than Sie (formal) to everybody they know, who is not the director or CEO around.
Liver sausage is not leverpostej. Leverpostej is uniquely Danish.
@@PalleRasmussen That’s true. But you have to admit that it’s almost the same. The only difference is that in a traditional Danish “Leverpostej” you also put flour, eggs and milk, which you wouldn’t find in a normal German “Leberwurst”. Otherwise it’s the same. 💁🏻♀️
@@katharinawimmer7405 the taste is very- very different. You should try it, warm and with slices of fresh or pickled cucumber, or pickled rødbeder.
@@PalleRasmussen Ah okay. Unfortunately I’m also a vegetarian 😂🙈 So I can only judge leverpostej and Leberwurst based on the ingredients. But I’ll give that advice to my sister. I’m sure that she’ll love that.😄👍
When I was a kid and we had guests over for dinner and my mom served roast lamb, I knew heaven was coming the next day 😋 her biksemad with lam was AMAZING! 😁
Born and raised, still live on Sjælland and I grew up on Flæskesteg, frikadeller - a lot of the old danish dishes.. Still enjoy them and I try to cook them myself every now and then.
Very nice! I am so glad to hear it!!
The same here. I just don't understand our National Dish, Stegt Flæsk Med Persillesovs was left out. And Boller I Selleri. Or old fashion Millionbøf. And tarteletter is more a in Jutland they eat that. I never got tarteletter as a child growing up with very traditional Danish food in the fifties and sixties. But we did get Fiskefilet med Kartofler og Remouladesovs very often. Of course Fish every Tuesday.
I love old-school Danish foods. I think a lot of younger people don't know/haven't had many of the really old-school foods because they haven't spent much time with their great grandparents or their parents have had bad experiences with old-school foods and therefore haven't made it for their kids.
I've learned from my paternal grandma 🥰 I made sure to spend time in the kitchen when she cooked because I loved her food. Whenever I had something particularly yummy I asked her to make it again and asked a lot of questions to make sure I knew how to make it when she'd no longer be here. I still make Krebinetter (might be the same as karbonader, might be slightly different), tarteletter, whole cooked chicken, her white sauce, stegt flæsk og persille sovs, etc 🤩😍🤤
When should I come for dinner?
@@blueeyedpunk hahaha today I'll have a bag of crisps, some choccy and a salad 😅
Two quick comments:
True that most traditional dishes come with a standard brown sauce, but Forloren Hare has a different "sharper" sauce, that you would normally serve with deer or hare, including cranberry or gooseberry jam. I think that explains why it´s called Forloren Hare.
You ask about meat used in Biksemad. In my family we use leftover meat from Flæskesteg or Lammekølle. With flæskesteg somehow most of the crackling somehow manages to disappear during the night when it´s served, so the leftovers are not very interesting. We always have Biksemad after Flæskesteg. And we always have pickled beetroot with Biksemad, along with the fried egg etc.
Liked your video, but would like it more if you were a meat eater. (Your video about the Royal Family is still my favorite)
Johannes Sjolte is right about the dishes with Persillesovs - very popular.
Duck is as common for Xmas as Flæskesteg. In many families you get both.
Maybe I'll talk more about things I like more...like desserts! LOL Thanks for watching.
YUM! Thank-you for this.
And beside, in frikadeller, forloren hare, we mostly use half/half of grounded pig and calfv.
I love some pickled herring!!!
Great video 😊
Thank you
Agree all of them are good danish dishes.. and they are the reason i love our danish food❤️👍😍
You've got it spot on with the different traditional Danish dishes. I actually got at bit peckish during your presentation.,😋 There is of course different regional ways to cook and serve the dishes. But one thing is for sure, kids love this kind of traditional food, which was every day food for my generation (old-timer). Actually there's a popular nick name for it. It's called " mormor mad" Grandma food. The Hancock brewery makes excellent beer. But for your boys I can recommend their "Sportscola" It's a non alcoholic drink. It's sold in a traditional Danish beer bottle. But don't be afraid it's harmless. Your Danish pronunciation is perfect, by the way.👍
The heering part..i love all of it..smoked, roasted, salted...curried,..on rye bread or by itself..or on white with eggs and mayo..
I guess you really have to be a fan! LOL
I like the pickled herring on hard pumpernickel with a sprig of fresh dill.
Nice video Kelly. :)
You bring back memories of different dishes that my mom used to cook, especially when we had visitors from Denmark.
From my experience, items such as red cabbage, parsley gravy, and of course boiled potatoes are very popular in traditional Danish meals.
I remember many occasions where I would sit around a table for an extended period of time with other Danes, and we would eat open faced sandwiches (mostly with rye bread), and we would often have beer and we would share a toast with Akvavit. Many people who sat around the table would drink the shot glass full of Akvavit all at once (bottom's up).
I thought of doing a snaps video, but I’m not sure I would survive
@@MyNewDanishLife For sure Kelly, I understand. :)
Especially the akvavit from the green bottle, Aalborg Taffel Akvavit - is a killer.
Flæskesteg is also eaten all year around as a “burger” with mayo on the bun and pickled red cabbage in it.
You can also eat it as ‘pålæg’ on rye bread.
Very cool😎
Yep flæskestegssandwhich. It is so good
Well, the "hamburger" was invented in Denmark by Louis Lassen whom later travelled to usa... The proper name is "Bøf sandwich" not hamburger!
I love that you mentioned grønlangkål, it is such a regional dish and definitely doesn't get as much love as it deserves
I'm pretty impressed with your pronunciations. Forloren hare was my favorite dish as a child, and I gave my boyfriend my grandma's recipe: White bread soked in cream and mixed into the meat along with bacon cubes, and then cover the loaf with thin bacon slices. It's amazing. I've never heard about it cooked in sauce, but we cook ours in water and use the water to make brown cream sauce.
Biksemad is a favorite in this house, and we will cook potatoes just to make it. We fry some egg and cut it into pieces, and then we fry some skinless cocktail sausages as well.
Karbonader is my personal specialty. First time I cooked for my in-laws it was karbonader, and the next day I overheard my boyfriend saying to his mother, that mine was better than her's...even cold. WIN!
I loved herring till I realized it was raw fish. Now I miss it, but refuse to eat it. Silly (no pun intended), I know, but well...
You forgot our National Dish: Stægt flæsk og persillesovs (fried pork and parsley sauce).
And lastly a small correction. It's 'grønlangkål' and not 'grønlånkål' :)
I like your videos. It's interesting to see your view on our country and our foods.
Tak ! for the video.You made me remember all the wonderful food my mother made.
I'm so glad! :)
Your husband is right about the Bøf med løg, but the thing that is so specific is the way we eat it hehe it has to have the onions, brown sauce and potatoes and it's so traditional 😄 in my family we sometimes call kids "bøf" when they are being silly and then it's normal to pick up the kid and sing "bøøøøf, bøf med løg" I have no idea why that's a thing 😆
My mother served the same way.
Great video ! My grandparents came to America from Denmark in the early 1900's. My Grandmother used to make many of these dishes for family gatherings, I was just 7 or 8 years old when they passed away in the 1960's and had forgotten about Nana's cooking. I was kind of picky as a kid and refused to eat a lot of it, It was always served with Pumpernickel bread I recall. This was a blast from the past, Thanks.
OMG... the beer part... Love that you got fooled.
The best part is the nice " Bunny bear " ...... LOL :)
Your son seems wery cool, liking ALL the Danish food💥🎶😍.
We love the Bof og log!❤ My Mom is a Dane who immigrated to the US, so my sister and I were raised on a lot of popular foods from Denmark 🇩🇰 and we love them! Our Mother still cooks for us on occasion. It is very hard to find these things in the US if you don't know how to cook! Thanks for your lovely video! I'm American but I'm also half Dane and have spent time in Denmark with my family there. Now they mostly come here to visit the US.🇺🇸
Dit you skip "Stægt flæsk med persillesovs"?
Witch has been nominate the danish national disch.
I won't speak for anyone else, but I can't stand that dish.
Hvem ELSKER ikke stegt flæsk??? Selv min veninde fra Kina elsker stegt flæsk......
@@kennethmj5759 jeg er vild med persillesovsen, men den stegte flæsk er slet ikke mig.
Paneret flæsk slår den :p
Det er svært at lave stegt flæsk som kan glæde alle - nogle vil have det næsten blæveragtigt og andre vil have et stykke kul..
Thanks for another great video. Food is always a good choice. I think you have hit many of our traditional Danish dishes.
You are right that there are many local dishes in Denmark. An example is Kålpølse, which you have correctly guessed means Cabbage Sausage. Now it is available all over the country, but just a few years ago, it was only known in Southern Jutland (and on Als ... so your husband has of course grown up with them). They were traditionally served around New Year, with grønlangkål.
If you order Biksemad at a restaurant, the meat will be beef. Personally, I use what meat leftovers I have. Cooked ham, roast beef, bacon, roast pork, chicken, turkey, etc. Mixed together if I have different leftovers. In a Biksemad there is always: meat, boiled potatoes and onions. This is then braised in a pan. Fried eggs and various sauces like ketchup, HP sauce, English sauce etc. are served with this.
If you are looking for Krebinetter on the menu, you should look for Krebinetter / Karbonader, as it is the same dish, but with a different name depending on where in Denmark you are. Personally, I prefer them served with braised potatoes, green peas and clarified butter. But is often served with ???? Yes, right ... boiled potatoes.
Herring must swim ... (in snaps).
Traditionally, a Stjerneskud is a boiled and a fried plaice fillet garnished with caviar, mayonnaise, (lightly cooked) white asparagus and tomato on top of white bread. But nowadays, there are many new interpretations of this dish.
An old winter dish not very many persons talk about anymore, is Gule Ærter. It is a very thick pea soup made from dried peas, thyme and the soup of the meat served with this dish. Add carrot and leek so that it is cooked tender. For this, boiled pork, boiled and then fried Medisterpølse, mustard and pickled beets are served. (As a vegetarian, the peas can be boiled in water and well soup whisk, and then of course eaten without the meat).
I lived in Copenhagen for three years back in high school, and I've tried all of these. Of course, that was back in the 80s. I miss a lot of this, my mom learned how to make some of it and we ate it when we lived there. One of my favorites was biksemad.
You forgot the dishes with white sauce with chopped parsley called persillesovs . I love rødspætte (plaice) with persillesovs and stegt flæsk (fried pork belly) with persillesovs was voted to be the danish national dish.
I feel that I need to make a "sauce" video! LOL
@@MyNewDanishLife
Sauce or saused? 🥂
Great list of "Traditional Danish Foods".
Stumbled upon your video I loved learning about true danish food. I so want to see Denmark and taste all the wonderful food that you described. I have never had herring but want to give it a try. There are so many places on this earth that I want to go check out. That's the biggest thing on my bucket list. Thank you again for a wonderful review of danish food
You nailed this one 😀
My grandparents used to keep carrier pigeons, so sometimes when we went to visit them near the German border we would have pigeons, naturally with brown sauce and potatoes. Absolutely fantastic!
Biksemad is something we usually only have after Christmas in my family, and since we usually have duck for Christmas, that's what's in it along with small pieces of sausage. I personally love to put some English sauce on it.
My mum's grandfather had them too. So sometimes they had pigeon. I tried it too once. It is so amazing and delicious. I can't believe people don't eat pigeon more.
I was raised Danish in Canada. Out family ate all of the foods you mentioned in your blog.....and I love all of them. My mother was an expert at making open-faced sandwiches on Danish rye bread. She passed that on to me. I make frigadeller quite often but use ground beef. Very interesting blog.....really enjoyed it!
Very nice! Thanks.
10,5% sounds like my kind of beer. Much love Kelly :-D
grisebolscher = flæskesvær. And you are awesome. thank you so much for these videos. Happy Easter
Tak!!
haha, eller høvlet gris
Growing up I remember Rødkål, frikadeller, and the pork patties you mentioned. I make Biksmand and my kids love it! Ableskiver is also awesome. I have a nice cast iron pan for them.
Flæskesteg is the best for sunday roast. Frikadeller is my fathers favorite, all my siblings make them like my mother did and I still have it atleast once a month with homemade patatosalat :)
Biksemad is amazing with leftover flæskesteg :)
The only dish missing is stegt flæsk with persillesauce
Hi. I love your videos. I knew all those meals. We are in same situation as you, we just live in Michigan. I grew up on Sjælland
In sweden we call it pytt i panna, it means left overs, and you can allso have beats to and Fried eggs
As for herrings they are known as "the silver from the sea" so of course we invest a lot of attention to that fish, more so than haddock or cod! 😛
Tak! I grew up in a Danish community in the Midwest. Our family came here in 1868 from Aalborg. When people come from Denmark today, they laugh at how we talk and say, "Oh, you talk like some old farmer." My grandfather always said that the Danes from Denmark today are , "High Danes" and talk like they're from Copenhagen even if they aren't. A few years ago some young fellows on a farmer's tour came through and they were from Denmark so I decided, "Jeg skal taller Dansk," the one young man was very rude and said, "No one talks like that anymore." The other young man said to me, "My grandparents have a farm near Aalborg and they talk like that. I bet your relatives came from North Jutland. " I told him they were actually from Aalborg but had come in 1868. He told me that he was amazed we still spoke Dane. He then converted his vowels to talk like I am used to and we could communicate quite well.
I just want to tell you that we grew up with Flaekstesteg, but not at Jul. Just about any other time though. Also aebelflesk. Frikaadeller at least once a week and Medisterpolse also. We had boiled potatoes at nearly every meal and vegetalbes with a white sauce or in cream. For Jul, the meat was duck or goose with RØDKÅL. Aebelskiver we ate at any time of the year, but we'll make it for sure between Christmas and New Year's Day. We also had rullepolse year around, especially for special occasions like weddings, anniversaries, etc. but it just would not be Christmas without it. We consumed and still do, a lot of rullepolse between Christmas and New Year. We make it from beef though and not pork. We also have to have our Havarti cheese with carraway seed and rye bread for Christmas. We call that kind of cheese, "Muse gakk ost."
Also we made spegepolse and flodtgrot. Since we milked cow, we ate gallons of the latter. Good to see that some of the Danes still keep the old traditions. Mange tak og hilsen fra S. Dakota!
Abaut the best Biksemad😍. The best biksemad is from leftovers from flæskesteg. Thats awesome💥🎶🎶👍
Tarteletter is my favorite!!
Don't ever apologise. You are Danish now and we never apologise. We'll never apologise to outsiders.
So much delicious food to choose from, but my favorites would probably be Foloren Hare and Tarteletter. And now that you've made me hungry I am off to have some lunch 😂
OMG, I just had Bøf med Løg for dinner today. 😃
My biksenad is of course made from ox, pig or lamb leftovers.
I start to fry chopped onions in oil, then I add potatoes cut in small pieces, then I add pepper, chilipowder, paprika and salt. Perhaps I also add schnackpeppers or/and sellarysticks. At last add leftover-meat. Add Worcestersauce when on the plate. Bon appetite
Biksemad with leftovers from roasted pork, we always make dobbel size roasted pork so we can have biksemad the day after, looove it :)
Flæskesteg is my favorite and frikadeller a close 2nd. You can eat frikadeller almost daily and still be excited to have it, very easy to make too.
I think that the thing about copenhagen eating a bigger variety of foods from other cultures and countries, is just because there are more foreigners and therefore way more cultures and more food options to buy there. I'm from the copenhagen area and I have always eaten a lot of chicken, rice and pasta dishes, but i've also had a lot of all the things you mentioned in the video. so its not that we don't care about danish traditions, we do love it, but a lot of us just like to try a lot of different things too
jep
There are also a lot of foreigners in Jutland and other places. And the same cultures and food, if not more...
@@mortendidriksen9343 ofc that’s true, but that wasn’t the point:)
The Danish Fricadella and the Dutch Frikandel are, meatwise more or less the same, but also the form and texture are completely different, but both are really fantastic. And the Medicipus with rodkal (rode kool in Dutch) and potatoes with the saus from the saucage....absolutely a must in winter time. I see a lot of similarities with the Dutch food. Another reason to love the Danes so much, speaking the same language of food :)
Maybe if you make the Dutch frikandel from scratch it will compare to a Danish frikadelle, but after 8 years in the Netherlands I still haven't found a frikandel that tasted good. The majority of Dutch people that I have met, just can't cook, most don't even care about taste and flavour. Eating cabbage here is terrible, it's just this flavourless, watery overcooked mosh.
Tarteletter Joke from a dane, "nogen tager det tungt, andre tarteletter" Translation: "some take it heavy, others take it lighter" plays on the fact that Tarteletter sound as if you says "tager det lettere" = "take it lighter" ;-)
Medisterpølse is also boil usely before fry on the pan.
Yes
I have tried most your list and cooked half the list. I'm in a town called Viborg.....South Dakota.
I always use mixed pork and veal when I make frikadeller.
As for biksemad, I always have at least diced potatoes, onions, and some meats in it, though what meats changes - can be diced pork, diced bacon, diced beef, or even slices of medister.
pickled herring without snaps, no go, combined= blissfull
If your husband likes flæskesteg and bacon, he should try buying a whole piece of bacon, and just treat it like flæskesteg, slice the rind and put it in the oven. It's amazing for making "flæskestegsburgere" with a twist.
You may want to try ribsgele with the forloren hare.
Or just some rødkål.
But something that adds sweetness gives it something extra, imo.
I ate all of these foods, before I chose to be a pescatarian...
Personally, I think biksemad is best made, with flæskesteg!
and my own homemade pickled fried herring, is still something I can enjoy 😉
The recipe has been passed down through the family, so it actually tastes like, 'home' 🌸💕
pescatarian? is that when you become all pescy or what?
You are missing "stegt flæsk med persillesovs".
Also, how nice to see you've bought a hancock beer. Im from Skive where the brewery is located. I highly recomend their christmas beer and sportscola.
The original "stjerneskud" is a piece of bread, mayo, one breaded plaice, another plaice that is not breaded, a specific dressing called "stjerneskudsdressing"(or thousand Island Dressing), shrimp, caviar, some kind of salad(arugula or "heart salad"), lemon, tomato, cucumber, dill, asparagus and salmon. The egg is optional but I've never really seen it on a "stjerneskud" in a restaurant, only in stores.
Yum
Number ten can also be called Krebinetter, that is what we have always called them, but regardless of what you call them, they are so good.
the reason krebinetter can be soso yummy. Is that the tiny larve that can live in pigs. It isen't in danish pork meat. Our grand parent and great grand parents did a awsome job of exterminating it in danish pork production. it was last found in danish pork meat in 1935. ( that larve is the only reason you coulden't cook pork chops like you do with beef steaks medium or well done. it had to be cooked through to kill that larve that could be in the meat. ) if you use danish pork there is no reason to cook it completly through anymore and make the meat completly dry. bon appetit / god appetit.
What they are called depends on, if you are from Jylland (karbonader) or Sjælland (krebinetter) 😉
Krebinetter and Karbonader is not the same ... Karbonader is made from " hakket svinekød " griden pigmeat -- where Krebinetter is "hakket kød, fjerkræ eller indmad" griden Bird meat and the insides from birds ... i know what ppl think it is the same ... but when you learn it in school to be working as a cook or high end food Special you will learn this !
That is so strange, what you are talking about does not sound like any krebinetter I have ever tasted. Bird and intestines sounds more like something from a ragout or frikassé. My parents were from jutland and they moved to Sjælland, before they had children. And sometimes it was called krebinetter and sometimes karbonader., but the end result was always the same😊
@@s.svanehansen7843 i have it from a Pro kok ..
Biksemad for me, is what i have of leftover meat through the month, so its different each time, i had in the past Roastbeef,Flæskesteg,Ribbensteg,Medisterpølse,Pork Chops,etc
I grew up in a small Danish town in Minnesota. We still make abelskiver at Christmas and many other dishes because my mom made them. We are trying to keep the traditional foods going in the generations.
That is great! :)
I've seen a few of your videos now, and really enjoy them. Always interesting as a Dane to get an outside perspective to your society. As someone who has grown up on rural Jutland, I've been getting these weird "vibes" that you and your family are situated somewhere close to Skive, and with you now referring to the Hancock brewery as local, I have to ask, if that is by any chance the case? (If you do not want to answer, I fully understand).
Viborg
As a vegetarian you might try gule ærter; yellow split peas (dried ones, of course). Normally most people do this dish with meats/sausages and the like. But try the internet for strictly vegetarian recipes. I'm sure they are there. With leeks!- Try a salad made of diced beetroot with freshly grated horseradish in it. Your family might like it.
For biksemad I would recommend just about any meat ecxept poultry.
bunny beer :) "Who does that?" :D haha
I picked up a copy of Frøken Jensens Kogebog (Miss Jensen’s Cookbook) at a genbrugsbutik (thrift store). Do you know it? It was first published in 1901 and has sold almost half a million copies since. Many Danish households have a copy. It has probably 1000 recipes- anything you could imagine. No pictures :( .
The original was printed in at time without any form of desktop publishing. An illustration would have to be handcarved, og lifted from a photo, the last being enormously exphensive. And the text was made with loose types (letters) and a lead matrix.
I think they still print them. I bought one from a store about 20 years ago.
@@Donnah1979 We probably have the same edition. Mine was printed in 1999. I think they made a lot of changes in the 70s.
That is the cookbook that we use in our house.I also have a video where I make a strawberry cake and I got the recipe from that book
@@MyNewDanishLife I have a frk jensens kogebog. but is is from 1910, and the weight signs are from that time, which means that I can't use it for cooking.....
Meatballs are called kødboller in Danish. You get them in oldfashioned soups, or in a larger version as "boller i karry", meatballs in a curry sauce. Frikadeller are something else, not only by being fried rather than boiled, but also by containign onions.
True. Meatballs are generally made of beef and frikadeller are made of pork.
You are right about the Herring, its something you either love or hate, I didn't like it when I was a kid but when I got into my 20's I started enjoying them, and now I love them.
About the Snaps, we often say that you need to the Snaps for the Herring to swim.
Fish & Pork are a huge part of danish history. I think that no matter where you live in Denmark you have max. 1½ hour to get to the Sea.
About the Herring.
Skåne market, fishing and trading places that originated in the Middle Ages, mainly on the Skanør Peninsula, but also elsewhere in the Öresund area.The basis of the market was the very large amount of herring, which every year after the Midsummer Middle Ages passed through the Sound and from the latter half of 1100-t.was caught, salted in barrels and exported to large parts of Europe. Herring production was dominated by the Hanseatics, especially Lübeck, which had salt, capital and a market, while Denmark had the manpower in the form of fishermen from all over the country and a local population who found employment with purification and desalination, local transport and the many service tasks required by the presence of several thousand people.
The location of the Skåne market at the entrance to the Baltic Sea made it a natural meeting place for merchants from east and west who could exchange goods here, thus also becoming one of Europe's largest commodity markets.
In my family we eat most of the dishes Pork dishes with beetroot on the Side, but not Flæskesvær, instead we have Red Cabbage. Also most of the Dishes with Pork can be used on top of Rugbrød as a part of your Lunch.
Grønlangkål on the side when you eat hamburgerryg.
When we eat Biksemad, its potatos, onions, bacon, egg and beetroot on the side. (we love beetroot & red Cabbage).
I haven't tried the strong beer you showed. But i'll recommend you to try the "Wiibroe årgangsøl"(originated in Helsingør) which has 10,6 percent of alcohol. You'll be able to find the beer all the year around.
Go' påske til dig og familien🐣
I don't get over there much, but I will look for it here.
Shooting star is my all time favourite when I'm in Danmark
You forgot brunede kartofler, you know the little boiled potatoes turned in browned sugar. I don’t think many other countries serve these.
Theyre called caramelized potatos.
Hi.
Regarding the biksemad - my favorite is at Christmas, made with leftover duck, White and Brown potatoes, and the last of the ducksauce.
No fried eggs though.
Maybe not for you but a favorite summermeal in our family is New boiled potatoes, with fresh chopped parsley, raw onionrings and cold Cubes of butter together with marinated White herrings. Remember to drink beer and a snaps along with the meal.
Here at Easter it’s “skidne æg” aka dirty eggs. Boiled eggs in a mustard sauce.
My mother is from Denmark and I didn’t know hamburger on a bun until I was a teen. We always had a beef patty with gravy, grilled onions and boiled potatoes, and some type of vegetable. To this day a beef burger to me needs onions and brown gravy.
I love how you can just tell, which part of Denmark she lives in, based on what she calls the dishes. Great video, keep it up :D
Really? What would you say differently and where are you from? :)
@@MyNewDanishLife karbonader in Jylland, krebinetter in Sjælland. Im from Sydsjælland.
@@jonasschitt6864 Interesting!
I would say that almost all traditional Danish food (for dinner) consists of: White potatoes, meat (often pork) and a thick sauce made from the juice of the meat.
And perhaps some vegetables. (optional)
Please do a segment on Easter-Spring beers
enjoy your bunny beer. and thanks for the video
Thanks, will do!
your list goes well with what my family also eats, with variations and duck for christmas, i have not heard about grønlånkål before.
We also make alot of seafood but paneret rødspætter is very popular og madder, i believe americans call them open-face-sandwich, and they are not the same as you get on resturants because lets be honest they are resturants and everything is a bit over the top compared to your own household and traditions.
Karbonader is not something you find in resturants, they are more of a diner or fair kind of thing, but you can absolutely get them.
I have to try the bøf og løg. I was hoping you would include koldskål in the list
I've actually never liked 'Forloren Hare', but my little brother loved it.
Have you tried 'hjerter i flødesovs'? It has always been my favourite food from my grandmother.
Ej hvor jeg savner hjerter, som farmor lavede det
My dad's family came from Denmark in 1877 to America. My son and I love to learn about all the history about family we can. We actually still live in the area that was settled by so many Danish immigrants, in fact, our town celebrates Danish Days! We have never been able to find a lot of food info because so much was lost in our family throughout the years. But I can say.. the heavy gravy and Christmas herring are still a big thing. Not to mention the lutefisk...which I am not a fan of. Your video was super interesting ! Thank you!!
sorry, but lutefisk is Swedish, not Danish
OMG! I don't know what the American Danish communities are going to think about the idea that the lutefisk is Swedish! My community and the one North of where I live both host huge lutefisk dinners at Christmas, claiming Danish Christmas traditions. Not to mention, the fund raisers! Well, at least I won't feel so bad passing that by then.
The fish meal sounded nice. I dont eat pork so would have a hard time in Denmark !
Yes Grønlangkål,goes with medisterpølse too.Medisterpølse better if prepared in oven,can be crunchy.
you should try stewed white cabbage with cinnamon and sugar (stuvet hvidkål med kanel og sukker, til frikadeller), nam nam. and beer bread with whipped cream (øllebrød med flødeskum). both are vagan. ;)
You should try the Ale 16 from Refsvindinge Bryggeri on Funen🎉
To be honest...flæskesteg is also often eaten as a sandwich - basically you make it, then you add a burger bun, put the roast in, add pickled red cabbage (rødkål) and sliced pickles (syltede agurker) - some also add remoulade. It's also used to make open faced sandwiches with rye bread - it's absolutely delicious no matter what.
It's basically the same with frikadeller, we eat it with everything!
Also...I freaking love the way you pronounce the words Kelly
Hello beautiful 😍
Hope you’re doing great today???
Biksemad, leftover flæsketeg or any other meat..boiled potatoes...brown gravy or bearnaise..sunny eggs..ketchup, worchester..
Biksemad is called bubble and squeak in England
Great video Kelly! Now I have questions; As a vegetarian, what are you able to eat (besides white asparagus and kale)? I prefer plant based food but when in Rome...(Denmark). We eat a lot of pork when in Denmark since it is so much better there than USA.
Do your boys eat fish and sild? I cannot stand herring either but there is one type from the island of Christansø. As I remember it has nutmeg or cardamom and at least it smells good! lol Take care-
I eat pretty much everything else. LOL I only eat a couple kinds of fish. I'm not really a big fan of it. My boys eats lots of things. The little one will eat sild every so often.
Right on the money. We do eat a lot of pork, come to think of it. It's also a huge export industry. Food for thoughts - literally. :)
My mother got her frikadelle recipe from her mother, and she claims they tasted different. I got the recipe from my mom, and mine taste different to my moms - even though they're all the same recipe!. That being said, they're super easy to make, cheap, taste good both hot and cold, for dinner or on bread (with pickled beet or cucumber), and will re-heat fairly well also.
The trick is to touch the mince at the latest in the late morning before they are to be made, preferably the day before, so that the mince is allowed to extract flavor from the ingredients in it.
Only thing I haven't tried on this list is kålpølse, which I think is mostly a thing in Sønderjylland. But everything else on the list is absolutely found all over the country, including Copenhagen. Personally, I'm not a huge fan of grønlangkål or pickled herring, but everything else is just delicious!
Two things I would have added as essential Danish foods are "brændende kærlighed" and "stegt flæsk med persillesovs". The latter was officially chosen as the Danish national dish.
kålpølser (from Carl Vollstedt Pølsemageri) you can get in Rema1000.
I like to watchyour videos. I´m a dane. I think you have a really good pronunciation in danish!
Thank you! :)