DANISH CHERRY SOUP (KIRSEBæRSUPPE)
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guesstimate.
Provided by AB_Fan
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pit one cup of cherries and reserve.
- Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
- Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
- Cook slowly for a few minutes.
- Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
- Bring to a boil and add the sugar.
- Serve hot or cold.
Nutrition Facts : Calories 88, Fat 0.1, Sodium 13.4, Carbohydrate 22.7, Fiber 1.3, Sugar 19, Protein 0.7
ONION AND DANISH HAVARTI SOUP
Cooking the onions for this hearty soup requires less tending in the convection oven than in a saucepan and the aroma is just as wonderful!
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 350°F. Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter. Sprinkle with salt and spread the onions in an even layer.
- Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges. Stir them several times during the cooking.
- Transfer the onions to a deep soup pot. Pour the wine into the roasting pan and scrape up the browned bits. Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg. Heat to a simmer and cook for 15 minutes.
- Ladle the hot soup into bowls and top with Havarti. Serve immediately.
EASY CHEESE DANISH (BAREFOOT CONTESSA)
Make and share this Easy Cheese Danish (Barefoot Contessa) recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 20m
Yield 8 Danishes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
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