Danish Modern Recipes
DANISH MODERN
Lingonberry concentrate is one of those things you pick up while furniture shopping you-know-where and don't know what to do with. We're balancing its sweetness with tart citrus juices, and amping up the flavor with a little vanilla vodka. If you don't have vanilla vodka, a splash of extract added to regular vodka would work as well.
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add the vodka, lingonberry concentrate, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. In general, the drink is ready by the time the shaker mists up. Strain into a chilled cocktail glass. Top with the orange and grapefruit juices. Top the cocktail with 1/4 wheel citrus. Drink.
DANISH MODERN
Steps:
- Fill a cocktail shaker with ice. Add the vodka, lingonberry concentrate, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Top with the orange and grapefruit juices. Garnish cocktail with citrus. Drink.
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- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
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- Start by preparing a basic Danish Pastry Dough, which can be used to make all kinds of Danish pastry. You can easily find the recipe for this dough on www.NordicFoodLiving.com by search for it on the front page.
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- Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside.
- In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain.
- Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle; or in a mixer.
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK; don't stress about it.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
- Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise; this is just a guide, though you should try to get fairly close.
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- Aebleflæsk. One of the most traditional Danish foods, which consists of cured or salted pork belly which is fried with apples, sugar, and thyme. It can also be served on Rye bread and you should accompany it with snaps or beer.
- Stegt flæsk med persillesovs og kartoffler. Often considered as the national dish of Denmark. It is basically crispy pork with parsley sauce and potatoes.
- Krebinetter. Another classic dish in Denmark, “Krebinetter” also known as Karbonader is a type of pork patties, which has gotten its name from crépine in French.
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