Danish Food

Here is a collection of recipes for Det Store Kolde Bord

Remoulade

• 1 cup mayonnaise
• ½ cup sweet pickles -- chopped
• 4 teaspoons curry powder
• 1 teaspoon dry mustard
• 1 tablespoon chopped onion
• 1 hard-boiled egg -- chopped
• 1 dash garlic
• Capers -- optional

Mix all ingredients. Store, covered, in refrigerator.

NOTES : This seemingly simple relish is used on many foods in Denmark. An interesting variation add chopped, cooked cauliflower. Excellent with seafood, sandwiches, meats, or as a garnish.

Sweet-Sour Cabbage - Mormors Hvidkål

Serves 6

• 1 small onion -- sliced
• 3 tablespoons butter
• 1 cup water
• 4 cups red cabbage -- shredded
• 2 tart apples -- cored peeled diced
• 3 tablespoons white vinegar
• 1 tablespoon brown sugar
• ¼ teaspoon allspice
• 2 whole cloves

Brown onion lightly in the butter. Add remaining ingredients in order given.

Cook until cabbage is almost tender.

Curry Dressing

• ¼ cup whipping cream
• ½ cup mayonnaise or salad dressing
• 1½ teaspoons curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon white wine vinegar

Whip cream until soft peaks form. Add remaining ingredients.

Frikadeller I Løgsauce

Serves 8

• 2 onion -- minced
• 4 tablespoons butter
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon nutmeg -- grated
• 2 pound ground pork
• 2 pound ground beef, lean
• 6 slices dry bread crumbs
• milk
• 2 egg -- beaten
• Flour
• 6 tablespoons butter

• 3 cups onions -- minced
• 1 cup butter
• 6 tablespoons flour
• 1 teaspoon salt
• 3 cups milk

Brown onion in butter, salt, pepper and nutmeg. Mix beef, pork and bread crumbs which have been soaked in milk. Combine with onions. Add the egg; mix well, and form into small balls. Roll them in a small amount of flour.

Brown the meat balls in the butter. Cover and simmer 1 hour. Serve with either of the following sauces:

ONION SAUCE (Løgsauce)

Cook minced onions in butter until transparent. Blend in the flour and salt. Slowly add the milk and stir continually until thickened. Pour over the meat balls.

Serve with buttered noodles sprinkled with toasted crumbs.

Cucumber Salad

Serves 8

• 1 16" cucumber
• 1 white onion
• 1 cup water
• 1 cup white vinegar
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• 1 cup sugar
• 1 dash pepper

Cut cucumber and onion paper thin. Separately combine remaining ingredients. Combine with cucumbers and onions. Refrigerate 4 to 6 hours. Drain before serving

Potato Salad - Kartoffelsalat

Serves 10

• 8 slices bacon
• 3 tablespoons flour
• 3 teaspoons chopped onion
• 2/3 cup vinegar
• 2/3 cup water
• ½ cup sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 pinch white pepper
• 4 pounds potatoes -- boiled & chilled
• ½ cup parsley -- minced

Fry the bacon until crisp. Remove from pan, drain and crumble.

Add the flour and onion to the fat in the pan. Stir in the vinegar, water, sugar, salt and spices. Cook until medium thick. Cool.

Peel and dice potatoes. Sprinkle parsley and crumbled bacon over potatoes. Pour cooled dressing over all and mix gently to avoid mashing the potatoes.