Danish cuisine

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Danish cuisine (Danish: det andske kÃÆ'¸kken ) comes from local farmers local produce and is improved by cooking techniques developed at the end of the 19th century and the wider availability of goods after the Industrial Revolution. The open sandwich, known as smÃÆ'¸rrebrÃÆ'¸d , which in its basic form is the usual fare for lunch, can be considered a national specialization when prepared and decorated with a variety of delicate ingredients. Hot food is usually prepared with meat or fish. Substantial meat and fish dishes include flÃÆ'Â|skesteg (roasted pork with crackling) and kors torsk (boiled cod) with mustard sauce and garnish. Meat beef (pork, beef or beef) becomes widespread during the industrial revolution and traditional dishes are still popular including the frikadeller (meat ball), carbonader (breaded pork bread ) and medisterpÃÆ'¸lse (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and due to its akvavit and bitterness, but among Danish own imported wines has gained popularity since the 1960s.

Cooking in Denmark is always inspired by foreign and continental practices and the use of imported tropical spices such as cinnamon, cardamom, nutmeg and black pepper can be traced back to Danish cuisine of the Middle Ages and some even to the Vikings.

Since the early 2000s, several Danish chefs have developed a new Danish cuisine, an innovative way of cooking based on high-quality local produce. This new philosophy and cuisine has been attracted and celebrated by the international gourmet community. It has contributed to a large number of highly acclaimed restaurants in Copenhagen and the province, with some of them awarded Michelin stars.

The recent "street food" has made a big impact on how the Danish eat.

Video Danish cuisine

Histori

Danish cuisine is rooted in a farmer dish served across the country before the Industrial Revolution in 1860. It is based on the need to use natural products available at or near the family farm. As a result, various brassicas, bread, fish, pork and potatoes were then eaten everywhere. The family has a long dry storage of products, wheat to make bread, barley for beer, dried peas for soup and smoked or salted pork. Industrialization brings increased consumption of fresh meat and vegetables, but wheat and potato bread continues to be a staple. With the arrival of dairy cooperatives in the second half of the 19th century, milk also received support, although all types of dairy products have been consumed in less amount for thousands of years. The introduction of wood burning stoves and meat grinders contributes to a variety of new dishes including frikadeller , medisterpÃÆ'¸lse (fried beef sausage), hakkebÃÆ'¸f (beef meat), (breaded pork bread), meat buns, roast pork, boiled fish and stegt rÃÆ'¸dspÃÆ'Â|tte (breaded flatfish). The desserts of boiled fruit or berries like rÃÆ'¸dgrÃÆ'¸d come from the same period, as do various cakes and cookies.

For centuries, the sausage, which is not only economical but can be stored for a long time, along with the whole wheat bread behind the development of the smÃÆ'¸rrebrÃÆ'¸d . At the end of the 18th century, there were several types of sausages, but the preparation of cold meat products expanded rapidly in the 1840s when French meatmonger Francois Louis Beauvais opened a business in Copenhagen. In the 1880s, Oskar Davidsen opened a restaurant specializing in smÃÆ'¸rrebrÃÆ'¸d with a long list of open sandwiches. Leverpostej (heart pÃÆ' Â ¢ tÃÆ' Â ©) became available in grocery stores in the late 19th century but some time before the price was comparable to cold cuts of meat. Around the same time, a one-hour lunch break that allows people to enjoy a hot lunch is shortened to 30 minutes, prompting them to take a few pieces of smÃÆ'¸rrebrÃÆ'¸d to work in a lunch box. In the 1920s and 1930s, tomatoes and cucumbers were added as a sprinkling to cold sores. In the 1940s, Henry Stryhn popularized leverpostej by shipping around Copenhagen on his bike.

In the 1960s and 1970s, with the availability of deep frozen goods, the concept of fast food came along with an interest in Mediterranean dishes when Danish people traveled more extensively. In the 1990s, ingredients were imported from the south while new products were cultivated at home, providing a basis for developing interest in gourmet dishes. Most of the inspiration came from France, when a Danish chef appeared on television explaining how to prepare a dish like canard ÃÆ' l'orange or the original BÃÆ'Ã © arnaise sauce dressing. The younger generation of chefs soon began traveling overseas on their own, learning how to adapt the skills of French and Spanish chefs with the use of local ingredients as a basis for creating delicious and delicious Nordic cuisine. As a result, in recent years Danish chefs have helped put Denmark on the world's gastronomic map, with several Michelin star restaurants in Copenhagen and the provinces.

Maps Danish cuisine

New Danish Cuisine

Danish cuisine also takes advantage of the possibilities attached to traditional recipes, building on the use of local products and techniques that have not been fully exploited. Products like rapeseed, oats, cheeses and older fruit varieties are being rediscovered and prepared in new ways by both the restaurant and the home as the interest in organic food continues to grow. The Nordic Council's agriculture and food ministers have supported this development in the form of manifestos designed to encourage the use of natural products from the Nordic countries in the food production industry while promoting the "purity, freshness, simplicity and ethics" associated with the region. Cook.

In 2010, 2011, 2012, and 2014, the Copenhagen Noma restaurant (short for nordisk mad Restaurant .

In 2012, Danish chef and food activist Claus Meyer have his own show on Nordic cuisine on BBC Lifestyle. Her latest book Almanac contains 365 new recipes, one for each day of the year.

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Primary meal

Most Danish people eat three meals a day, usually consisting of a cold breakfast with coffee or tea, a cold lunch at work and a hot dinner at home with the family. Some also have a snack in the middle of the afternoon or in the afternoon. Meat, especially pork, is by far the most common hot food. Usually accompanied by potatoes and sometimes with other vegetables such as carrots or lettuce. Most hot meals consist of only one dish: appetizers are quite rare but desserts like ice cream or fruit are a bit more frequent. Beer and wine are fairly common drinks at mealtimes but so are soft drinks, water and, to a lesser extent, milk and coffee. Many families follow the old tradition. Mom and Dad cook together and teach their children how to cook. Food forms an important part of family life, allowing to socialize and contribute to the sense of well-being and pleasure known as hygge .

Breakfast

Basic Danish breakfasts consist of coffee, or tea, and whole wheat bread, white bread, or rolls with cheese or jam. Bread at breakfast most often comes in the form of white bread known as franskbrÃÆ'¸d (French bread), baguette, or various white or brown rolls ( boller , birkes , rundstykker , hÃÆ'  ¥ ndvÃÆ'Â|rkere ) or a croissant. Bread is usually butter and topped with soft cheese or cream, sausage, pÃÆ'Ã… © à ©, cured meats or jams. At a festive gathering or when time permits, as on Sundays, for example, rolls of rolls can be included as well as , such as a Danish pastry known in Denmark. Fruit juice, mostly orange or apple, and sometimes bitter like Gammel Dansk, can also be served, especially when breakfast is served to guests or on special occasions and celebrations such as birthdays and anniversaries. In Danish hotels, hard-boiled eggs and cold meats are usually served for breakfast as well.

On weekdays, various cereals such as corn flakes, muesli or oat rolls are often served for breakfast only with cold milk and sugar. Dairy products that get worse are also popular, and served either plain or with cereal or fruit. Typical local dairy products of yellow topped with ymerdrys , a mixture of dry grated rye bread and brown sugar. Porridge like oatmeal and traditional local pulp called ÃÆ'ËÅ"llebrÃÆ'¸d are also popular on weekdays. ÃÆ'ËÅ"llebrÃÆ'¸d, thin slices cooked with slices of wheat bread, hvidtÃÆ'¸l, water, and sugar, and served with milk or sometimes whipped cream, are becoming more popular as reflected in the breakfast menu of many cafes.

Lunch

Instead of eating at home, most Danish people have a short lunch at the office or school in the cafeteria, if any, or more often in the form of a packet or lunch prepared before they leave the house. Lunch is usually a cold meal consisting of a few simple pieces of smÃÆ'¸rrebrÃÆ'¸d (often referred to as hÃÆ'n ndmad , ie hand food) with slices of cold meat, slices sausages or boiled eggs. Leverpostej , liver pÃÆ' ¢ ta prepared from the liver of pigs and lard, is also often used as a spread.

Dinner

For the average family, dinner is one meal on a day where everyone can gather, due to the pressures of modern life where both parents tend to work, and children are in school or pre-school institutions. It's a good time to talk about the daily life of each family member. Dinner usually consists of only one main dish, often a meat dish with potatoes and vegetables or salads. Getting started is rarely served at home. If there is dessert, it may be an ice cream or a fruit dish. A much more substantial dinner, and delicious served on weekends, special occasions or when guests are invited.

Confusingly, dinner is sometimes called middag (midday) because the previous hot food is served in the middle of the day. Various dinners have grown as a result of the increasing availability of food from supermarkets as well as the development and growth of the local food industry. As a result of American influence, there is now considerable interest in barbecue, salads, and ready-to-eat dishes. Italian-inspired preparations including pizza and pasta are also common choices. Meat is getting popular, pork still remaining the most frequently served. Pieces are often prepared in a skillet and accompanied by brown sauce and potatoes.

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Open sandwich

SmÃÆ'¸rrebrÃÆ'¸d (originally smÃÆ'¸r og brÃÆ'¸d , meaning "butter and bread") usually consists of a piece of whole wheat bread ( rugbrÃÆ' ¸d ), solid dark brown bread. PÃÆ'  ¥ lÃÆ'Â|g (meaning to wear, actually "what is put on [bread]"), toppings, then among others can refer to commercial or homemade chilled pieces, cuts of meat or fish, cheese, or spread. More elaborately, finely decorated varieties have contributed to the international reputation of Danish open sandwiches or smÃÆ'¸rrebrÃÆ'¸d . A piece or two of pÃÆ'  ¥ lÃÆ'Â|g is placed on bread smeared and decorated with the right accompaniment to create a delicious and visually appealing meal.

Some traditional compositions include:

• DyrlÃÆ'Â|gens natmad (Veterinary Night Snack). On a piece of rye bread, a layer of liver pÃÆ'Â ¢ tÃÆ' Â © ( leverpostej ), covered with a slice of saltkÃÆ'¸d (beef salt) and a piece of sky (butcher jam). These are all decorated with raw onion rings and cress gardens.
• RÃÆ'¸get ÃÆ'  ¥ l med rÃÆ'¸rÃÆ'Â|g , smoked eel on rye bread, with scrambled egg, spring onion and lemon slice.
• Leverpostej , a hearty hot chopped liver snack is served on black rye bread, topped with bacon, and sautéed mushrooms. Additions may include lettuce and sliced ​​cucumber slices.
• Roast beef, thinly sliced ​​and served over rye bread, topped with a portion of remoulade, and decorated with a sprinkling of fried onions and crispy fried onions.
• Ribbensteg, a thin slice of roast pork with crackling, served on a whole wheat bun with rÃÆ'¸dkÃÆ'  ¥ l , and decorated with orange slices.
• RullepÃÆ'¸lse , slices of meat flavored with slices of jelly meat, onions, tomatoes, and parsley. Usually pork, but sometimes sheep.
• The tartar, with salt and pepper, is served on black rye bread, topped with a raw onion ring, grated radish and raw egg yolks.
• RÃÆ'¸get laks . Sliced ​​cold smoked salmon on white bread, covered with shrimp and decorated with a slice of lemon and fresh dill.
• Stjerneskud (The falling star). At the bottom of the butter loaf, two pieces of fish: a piece of white fish steamed (mostly plaice) in half, a piece of fried bread, breaded or rÃÆ'¸dspÃÆ'Â|tte on the other half.. Above it were piled with shrimp mounds, which were then adorned with a spoonful of mayonnaise, cucumber slices, caviar or lumpfish unclean eggs, and lemon slices.

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Cold buffet

Det Kolde Bord is a cold buffet served with bread on special occasions. Food is usually brought to the dining table and is circulated in family style and the idea is similar to the Swedish partner, but with a slightly different material. Det Kolde Bord is usually served at lunch time, but may continue into the evening.

Food starts with seafood, usually pickled herring ( spegesild ), or other herring dishes. Fillet herring preserved and salted are usually made and served in a variety of white and red, but many pickled pickled fish dishes exist. The white herring had been soaked in a clean, sweet and finely ground spice vinegar while the sharper red herring had been soaked in red spiced vinegar, for its red color of sandalwood. Other common variations include various sour cream based sauces, where this type of curry taste is very popular. Spegesild is usually served with butter, black rye bread, on top with onion rings, pickled capers and curry salad curry - cream based sauces, seasoned with curry and chopped pickles - and chopped hard boiled eggs on the side. Alternative, but general, the herring dishes served on cold buffet include my stegte sild eddike (fried in vinegar) consisting of rye-battered, fried fish fillet in spiced seasoning or more elaborate vinegar silderet in which the herring is arranged in a large serving dish with various sides like warm boiled potatoes, raw onions, pickles and dill sauce or mayonnaise sauce, or diced apples, slices of radish and curry salad, as two common choices. Other seafood dishes may include:

• Rejer (shrimp), usually served on white bread with mayonnaise and lemon
• RÃÆ'¸get ÃÆ'  ¥ l (smoky eel) with scrambled egg
• Gravad laks (salmon preserved with salt) with dill and mustard sauce
• RÃÆ'¸dspÃÆ'Â|ttefilet (bread filet from plaice), served hot with lemon and remoulade
• RÃÆ'¸get laks (smoked salmon)
• RÃÆ'¸get hellefisk (halibut asap)

The cold table also consists of a wide variety of meat dishes and, regardless of its name, almost always includes some items served hot. Some of the more common components are:

• Frikadeller (meat ball), sometimes hot
• Leverpostej (heart paste), sometimes hot, with pickled beets, mushrooms or fried bacon
• MÃÆ'¸rbradbÃÆ'¸f (pork tenderloin), hot, with fried onions
• FlÃÆ'Â|skesteg (roasted pig) with crackling, usually with red cabbage
• MedisterpÃÆ'¸lse (pork sausage rough, fried)
• Pariserb (beef steak), usually served hot on toast with pickles

There may also be chunks of cold meat from ham, roast beef, salami, roast beef, and spiced roulade. Det Kolde Bord usually includes accompaniments such as potato salad, scrambled egg and various salads. Desserts such as fruit salad and fruit pie, as well as various cheeses can also be served. Around Christmas, a buffet dish sometimes includes a sylte (pork beef) and other Christmas specialties.

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Option for dinner

Dinner every day for most Danish people consists of a main course and maybe dessert. On weekends and on special occasions, more elaborate meals are served. Good restaurants usually serve three course dinners. While increasingly diverse foreign food is available in Denmark, traditional dishes are still popular. More common options options are given below.

Welcome

The first courses are usually fish or soup, although other kinds of entrees become more common. Common traditional food entrees include:

• Shellfish, including shellfish, shrimp, oysters, crabs and lobsters. Usually served boiled with white bread and various toppings for an appetizer or a snack.
  • Shrimps ( rejer ) are mostly from Greenland or the North Atlantic. Fjord shrimp from Denmark is a seasonal delicacy and less common: very small and flavorful, about the smallest nail size. The special shrimp soup specials are the cocktail shrimp (rejecocktail), shrimp salad (with mayonnaise) and shrimp terrine. In addition to appetisers of various soups, shrimp is also served as a topping for several servings of fish.
  • Shells ( muslingers ), were caught and cultivated on a large scale in Danish waters and served boiled. Blue mussels are by far the most common, but shavers, green shells and common shells are sometimes also served. Like shrimp, shellfish can be served in some fish dishes.
  • Oyster is usually served raw, and sometimes smoked, as an appetizer for a more sumptuous dinner.
• Fish served for appetizers or dishes, including herring and gravad laks served cold with bread; wheat bread for herring and white bread for salmon. There are many types of pickled herring, with a wide variety of vinegar spices and smoked or fried herring are also served. Fish pÃÆ'Â ¢ tÃÆ' Â © various types of bread can also be obtained.

Soups

The soup often eats itself and most are served with bread. It can also be served as a dish before the main course. In addition to soup that is also common outside of Denmark, specialties include:

• Gule ÃÆ'Â|rter (peanut soup), the food itself is served along with salted pork, carrots and other vegetables
• HÃÆ'¸nsekÃÆ'¸dssuppe (chicken soup) is served with melboller (small flour dumplings), meatballs and diced vegetables.

Main dishes

Fish, seafood, and meat are an important part of Danish traditional dishes.

With a very long coastline and a large number of small islands, Denmark has a long tradition of fishing and seafood takes on a natural part of the Danish food tradition.

Fish and seafood most commonly eaten are:

• Cod ( torsk ), white fish common in the preparation of common food (baked, steamed, boiled). It is also dried ( clipfisk ). Denmark is very fond of cods roe. The roe is in season in January-February, but it is sold and consumed throughout the canned years. The price of cod has increased in recent years, making this favorite fish down the list. It has mainly been replaced by other white fish, such as haddock and ling.
• Norwegian lobster ( jomfruhummer )
Herring, prominently featured in traditional Danish cuisine and served in various ways whether smoked, fried, pickled, breaded, or charred.

• Plaice ( rÃÆ'¸dspÃÆ'Â|tte ), in the form of a fried, battered fish fillet or as a white fish in the preparation of common food (baked, steamed, boiled). This is often replaced by the more common European flounder, known as skrubbe in Denmark.
• Eels ( ÃÆ'  ¥ l ), smoked or fried. The smoke eel is almost exalted in some homes.
• Salmon ( laks ), boiled or roasted and served in various ways. Smoked salmon and gravad lox with bread are provided for appetisers or smÃÆ'¸rrebrÃÆ'¸d .
• Roe ( rogn ), roe from cod is by far the most common, but lumpfish (stenbider ) is also presented occasionally. Boil or fried most typical. Salmon roe is used for topping some seafood dishes.

Fish from Bornholm, Iceland and Greenland also have a special place in Danish cuisine. Bornholm Island, part of Denmark located in the Baltic Sea, east of Zealand and southern Sweden, is famous for its smoked fish items. Iceland and Greenland have long shared history with Denmark, and the fish from the North Atlantic soil is a sign of quality.

Pork is the favorite meat in Denmark and pork has been the main export sector for over 100 years. Concerning home and meat dishes, Danish people eat pork (42%), followed by poultry (28%) and beef (26%). This is the 2016 figure and does not include processed meats and outside eating. Processed meats consist of lots of pork in Danish cuisine, including ham, smoked pork, various types of cuts of cold meat, sausage and salamis, so the percentage of pork consumption will be greater if processed meat is included. Soil pork is used in many traditional recipes that require ground meat. Danish meat is generally of good quality (the exported Danish bacon is of exceptional quality), and is available in striped and backed varieties.

Beef is also very popular in modern Danish kitchen. Danish livestock is mainly used for dairy products and Denmark has a tradition of dairy products for centuries. Therefore, cows raised for their meat were once rare and expensive. Dairy cows rarely make good beef - especially after a few years as dairy cows - and for that reason, beef has traditionally been ground and cooked as bread or prepared as roast beef or boiled soup. Today the beef is more common and the popular steak, especially the top sirloin meat steak ( culottesteg ) is a classic dish to serve the guests.

Poultry consumption is dominated by chicken, with chicken filet and as the most popular choice.

The consumption of Danish meat remains high, but overall meat loses a bit of ground for veg and vegetarian food in the 2010s. There is also a tendency to replace popular meat with chicken.

Traditional main course dish

Desserts from popular Danish traditional cuisine, including:

• ÃÆ' â € blekage , (apple charlotte). Boiled sweet apples coated in bread butter and crushed the macroner (meringue almond flavor), with whipped cream and sometimes red jellyfish. Cold served.
• Citronfromage (custard lemon). A very thick lemon flavor pudding made with gelatin and egg whites that are beaten with sugar (see Meringue). Served cold with whipped cream. Flavoring with rum instead of lemon, is a traditional variation known as Romfromage .
• Karamelrand (lit.: Caramel-ridge). Custard based cream and eggs are flavored with caramel and shaped like a ring. Served cold with caramel sauce. The traditional variation is FlÃÆ'¸derand , which is peppered with vanilla and served with pickles instead of caramel.
• Frugtsalat . The fruit salad is topped with vanilla cream or whipped cream and grated chocolate. This is a more recent addition to Danish cuisine and tropical or foreign fruits such as bananas, grapes, orange or pineapple are standard ingredients. Also known as abemad (monkey food).
• RÃÆ'¸dgrÃÆ'¸d med flÃÆ'¸de , boiled, thick red berries (usually a mixture of strawberries, rhubarb, raspberries) served with cream or as a sprinkling of ice cream.
• Pandekager , thin crepe-like pancakes, often sprinkled with sweets, rolls, and served with strawberry jam or vanilla ice cream. Since 2006, Shrove Tuesday has been celebrated as Pancake Day in Denmark.
• KoldskÃÆ'  ¥ l . Cold buttermilk dishes are cold with vanilla and lemon, often served in summer.
• Danish strawberries with cream and sugar, served in the summer when the season.
• Risalamande (or ris ÃÆ' l'amande ), cold rice pudding mixed with whipped cream, sugar, vanilla bean and chopped almonds, served cold with hot or cold cherry sauce. Almost exclusively presented at Christmas-related festive occasions and are generally eaten on Christmas Eve in particular.

Snacks

Cakes are usually not served for desserts in Denmark, but as an occasional sweet snack on the sidelines of a meal or at certain celebrations and celebrations. Coffee or tea is usually offered with cakes.

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Traditional party

Danish culture has a number of repeat annual traditional parties. Most of them are rooted in the Norse pagan tradition and Christian culture, including the most celebrated Christmas party, known as Jul in Denmark. Christmas and Easter are the most prominent feasts in Danish culture, both in terms of religion and traditional interest but also wise food. A number of small parties like Fastelavn (Carnival), Pinse (Pentecost) and Mortensaften (St. Martin's Day), also from some Importance of temporary food Other traditional celebrations such as Grundlovsdag, May Day and Sankthans (St. John's Eve) are not combined with Danish food culture in a special way.

New Year's Eve celebration may be the equivalent of Christmas and Easter in modern times and is also augmented by some strong food traditions. Boiled fish served with mustard sauce, boiled potatoes and radishes are traditionally enjoyed as a main course tonight, known as nytÃÆ' Â rstorsk (New Year's Cod), with champagne and kransekage served later in the evening. The slices of boiled meat served with boiled kale are other traditional dishes for tonight. In recent decades, the traditional menu has provided a way to present contemporary gourmet dishes in many places, although champagne and kransekage remain very popular.

Christmas

There are several regional variations of traditional Christmas cuisine in Denmark, but generally the same throughout the country. This includes many spices, especially cinnamon, cloves and cardamom.

Christmas Lunch

Julefrokost , or Christmas lunch, is a variation on the Buffet Det Kolde Bord buffet, celebrated on various occasions throughout Christmas month in December. Most communities, workplaces, organizations and associations set aside time for annual meetings and julefrokost on a non-specific Friday or Saturday. These include colleagues, club members and all sorts of organizations and celebrations often including music and dancing, and usually continue into the early hours of the morning with plenty of drinking. In addition to this general meeting, there is also a tradition for special family events julefrokost , but it is celebrated at home on Christmas Day or soon after.

Regardless of the standard food for cold Danish buffet, traditional julefrokost Christmas lunch traditionally also includes some specialties, such as sylte (jelly pork), fried blodpÃÆ'¸ lse and Risalamande . BlodpÃÆ'¸lse is a sweet blood sausage and flavored with raisins, but has dropped considerably in popularity since the 1800s. Risalamande is a rice pudding served with hot or cold cherry sauce and is very popular. Puddings mainly consist of sweet and chilled rice pulp mixed with whipped cream, vanilla and chopped almonds. A popular and traditional game is to put all the almonds peeled in a common pudding bowl. The lucky person to find it in his ministry wins the prize, which in popular tradition will be a marzipan-shaped pig.

JuleÃÆ'¸l Christmas beer beers and infusion herbs akvavit are usually paired with julefrokost . All of Denmark, trains and buses run all night long during the julefrokost season and police are looking for drunk motorists to avoid alcohol-related accidents.

The special part of not just lunch julefrokost but a lot of festive, celebration food is selskabssang (party song). It is a tradition unique to Denmark, and includes all-round songs special to the event, but with special lyrics written for the event.

Christmas Dinner at home

In Denmark, a Christmas dinner is served on the evening of 24 December (Christmas Eve). This takes the form of a main course (usually pork, goose or duck) and dessert Risalamande . Traditional recipe from Frk. Jensen's cookbook of 1901 (see below) is still the basis of today's Christmas cooking.

FlÃÆ'Â|skesteg , a piece of roasted pork from the breast or neck and with the remaining skin, prepared by cutting the skin through the meat layer to the side and scrubbing it thoroughly with rough salt flakes and sometimes spices to ensure the crackers crunchy delicious. Slices of grilled meat flavored with chocolate sauce and accompanied by boiled potatoes and caramel potatoes ( brunede kartofler ) specially prepared in a frying pan with melted sugar and lumps of butter. Red-spiced red-sweetened cabbage is always included as well and widely available in bottles and cans.

Geese and ducks are stuffed with apple and plum boats before baking in a hot oven. This bird is served with a chocolate sauce based on the broth obtained by boiling the heart, neck, liver and stomach, thickened with less fat from birds, flour and sour cream. Gravity browning can be added. Just like pork, this bird is served with two types of potatoes and red cabbage.

Easter

Holy Saturday Lunch

Holy Saturday the traditional dish served for lunch is Skidne ÃÆ'Â|g (Dirty Egg), a name that refers to the fact that the house is usually dirty on Holy Saturday, as there is no work and no cleaning or laundry will be to be done on two days off: White Thursday and Good Friday. Skidne ÃÆ'Â|g is a medium boiled egg, served with mustard, cress and ryebread sauce.

Easter Sunday Lunch

Families gather for lunch on Easter Sunday. Lunch usually consists of three dishes, starting with "det kolde bord" with pickled herring, shrimp, boiled egg, tuna, liverpatà © Å ©, and various cuts of cold meat. Strong Easter beers and chunks are usually served. The second dish is a warm dish, which traditionally has to contain lamb, egg or chicken. The third dish was cheese with wine, red pepper, and biscuits.

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Eating out

Eating in a restaurant can be a costly affair, with average prices higher than the European average. As a result of the New Nordic Cuisine trend, Danish restaurants are now on the international gourmet map.

In big cities, and in the shopping districts, there are many more affordable dining places, including the possibility of fast food like McDonald's and Burger King. The most common fast food restaurant is a "burger bar" or "grill bar", offering hamburgers, hot dogs and other staple foods. Pizzeria is equally popular and can be found in every city in the country, big or small. Other commonly found fast foods include typical Turkish and Middle Eastern food such as falafel, shish-kebab and grilled meat (most often shawarma) with salad in pita bread, or wrapped in wheat-based wheat bread.

Restaurants

Denmark has many fine restaurants, not only in the big cities, but also in the countryside. The kro (approximately equivalent to lodging, but held in higher social terms) provides lodging and food and beverages. In particular, privileged lodges that have privileges have a long and interesting history. Danish cuisine continues to grow and keep pace with the times. It has become more health conscious, and has drawn inspiration not only from traditional French and Italian kitchens, but also from many other more exotic gastronomic sources. More and more restaurants are turning to trends based on a combination of continental cooking and growing product interest from the local environment served according to seasonal availability.

CafÃÆ'Â © s

Another reasonable place to eat is in the cafe. It's a lot, especially in big cities, and usually offers soups, sandwiches, salads, cakes, pastries and other snacks, alongside coffee, tea, beer, and other beverages. Quite a few cafÃÆ'Â Â s s serve breakfast and lunch, and some more as evening restaurants.

Most cafÃÆ'® s in Denmark are unique, but the chain is getting popular. Denmark coffee-bar network Baresso Coffee, established in 1999, mainly serves coffee and tea related products and comes with many cafà ©  © s in the largest cities in all of Denmark but also in the Faroe Islands as well as Copenhagen Airport and MS Crown Scandinavia. International cafe networks have acquired land in the capital Copenhagen, currently including two Starbucks and several CaffÃÆ'¨ Ritazza (UK), at Copenhagen Airport, Magasin Torv by department stores Magasin Du Nord, and at Copenhagen Central Station.

Hot dog vans

Porthlsevogn (lit. sausage wagon) food truck is a common fast food option, a "Danish" street food stall in Denmark, serving a variety of pork sausages, including the famous Danish red sausage, rÃÆ'¸de pÃÆ'¸ lser . This hot dog-like sausage sausage has a length of about 20 cm, about the diameter of the index finger and filled with bright red colored skin. RÃÆ'¸de pÃÆ'¸lser is traditionally served on a small, rectangular paper plate with bread (similar to hot dog bread, but without slices in it) on the side, and sprays both tomato sauce, Danish remoulade sauce and mustard. The Danish remoulade is somewhat similar to American food and mustard served with hot and unsweetened sausage. Bread and sausages are eaten alternately, dipped in spices. The typical and classic sauces served from pÃÆ'¸lsevogn also include thick and juicy kniÆ'Â|kpÃÆ'¸lser (both red and colorless), thick and long bake frankfurtere, warm bake medisterpÃÆ'¸lse , big baked sausages kryddersvend seasoned with curry, and pÃÆ'¸lse i svÃÆ'¸b (sausage in bungkus) which is a sausage wrapped and baked with bacon.

When the sausage is served in a traditional hot dog bun, it is called "hot dog". It is usually served with Danish remoulade, tomato sauce, mustard, onion (raw and grilled, ie ristede ) and a thinly sliced ​​pickle on it. The ristede lÃÆ'¸g fried onions have the same taste as French fried onion rings. Pickle spice varies from one region to another, and includes red wine cabbage in some places, but the cucumber is the most widespread. Another variety is the French hot dog ( Fransk hotdog ) which is a sausage stuffed into a bread roll that looks like a long baguette loaf. The roll has a hole at one end, and after the requested spice has been sprayed in (tomato sauce, mustard, various types of sauce), a sausage slips. The simplest sausage car is portable and very temporary. They are usually metal carts with windows open onto the street, and a counter where customers can stand and eat their sausages. More sophisticated carts include limited seating, usually inside and outside. Over the years, the number of sausage trains has declined as competition from department stores, gas stations, kebabs and pizza places has increased.

Other popular food

Potato

Potato recipes are everywhere in Danish cuisine. Potatoes were first introduced to Denmark by Huguenots French immigrants in Fredericia in 1720. Potatoes are considered as an important side dish for any hot food.

Especially valuable is the potatoes earlier this season, as it comes from SamsÃÆ'¸.

Some favorites:

• Au gratin potatoes
• Bake potatoes with crÃÆ'¨me fraiche
• Boil new potatoes with seasoning
• Potato wedges au natural or baked with beets and carrots soaked in olive oil, garlic and dried herbs.
• Boiled potato choked butter with fresh dill or spring onion
• browned caramelized potatoes ( brunede kartofler ). Usually accessories for Christmas meal, roast goose, duck or pork.
• Cold sliced ​​potatoes prepared on wheat bread smeared and decorated with mayonnaise and spring onion
• Mashed potatoes covered with meat stew
• Pommes frites (French fries)
• Potato salad ( kartoffelsalat )
• Potatoes and Parsley

Vegetables and salad

Although potatoes are the main vegetable in traditional Danish cuisine, it is by no means the only vegetable associated with Danish cuisine. Other vegetables that play an important role often have to be preserved for long periods of time in a cold room, or marinated or salted for storage. Cauliflower, carrots and various cabbage are often part of the daily diet, especially when the season, in the days before extensive cooling.

• Peanuts ( bÃÆ'¸nner )
• Peas ( ÃÆ'Â|rter ) Very popular when newly picked.
• Brussels sprouts ( rosenkÃÆ'  ¥ l )
• Cabbage ( kÃÆ'  ¥ l )
• Carrots ( gulerÃÆ'¸dder )
• Cream kale ( grÃÆ'¸nlangkÃÆ'  ¥ l ), spinach or white cabbage
• Cauliflower ( blomkÃÆ'  ¥ l )
• Cucumber Salad ( agurkesalat )
• Italian Salad ( italiensk salat ), mixed vegetables in mayonaise sauce, served with ham and other cold pieces. Its name comes from the red-white-green color, the color of the Italian flag. The color of the salad comes from carrots, mayonnaise and asparagus, and green beans.
• Onions ( lÃÆ'¸g )
• Pick up the red bit slice ( rÃÆ'¸dbeder )
• Pickles, mixed pickled vegetables in yellow gelatin sauce, served with corned beef
• Russian Salad ( russisk salat ), red beet salad (not to be confused with Olivier salad, also known as Russian salad).
• Sweet red and sour red cabbage ( rÃÆ'¸dkÃÆ'  ¥ l ). SautÃÆ'  © ed red cabbage, boiled with red currant juice, apples and vinegar. Additional sugar may be added, and sometimes cinnamon or cloves.

Sauce and seasoning

Sauces and seasonings are an important part of Danish food:

• BÃÆ'Ã… © arnaise sauce, served with beef steak
• Brown Soy sauce ( sovs brun ), served with just about anything and everything. Variations include mushroom sauce, onion sauce and herbed chocolate sauce.
• spicy sauce ( peberrodssovs ), cream sauce served with roast beef or ribs. Sometimes frozen into individual portions to be placed on hot roasted meats.
• Ketchup, a must with red sausage, along with mustard.
• Mayonnaise, used in food preparation, and spices with pommes frites (french fries). At the same time a generous mayonnaise is usually placed on the shrimp.
• Mustard ( sennep ). A wide variety of mustard is available. Traditional mustard is sharp, sharp-scented black chocolate, but many other types are used, including dijon, honey-mustard and other special flavor variants. A ready-made mustard salad (yellow mustard) is generally eaten with red sausage or hot dog. A special sweet mustard with dill eaten with smoked salmon (laks).
• Parsley sauce ( persillesovs ), white sauce with an enormous amount of freshly chopped parsley.
• Pepper sauce, served with beef steak and grilled meat.
• Remoulade, a very commonly used spice. Popular sauce for pommes frites (french fries).
• Whiskey sauce, served with beef steak and grilled meat
• White sauce. Various types of pale vegetables are often added such as peas, peas and carrots, cauliflower, spinach, parsley or grated cabbage. The white sauce is usually flavored with black pepper and nutmeg.

Cheese

Denmark is famous for its dairy products, and that includes cheese. In Denmark, cheese can be served as a part of breakfast, lunch or in salad and also as a after-dinner snack, called the so-called ostebord (lit.: cheese-table) or ostetallerken (lit: cheese-plate) along with wine, crackers and wine.

While cheese is most often eaten in mild Denmark, there is also a stronger Danish cheese, some of which are very stinging. The Danish Blue Cheese can be very strong, and the Danish cheese producers produce molded cheeses that reach the range from the lightest and creamiest to the deep blue-laced blue cheese that is internationally related to Denmark. Another strong cheese is Gamle Ole (lit: Old Ole - Ole is the male name), an old cheese brand that has matured for a longer period of time. This can be very powerful. It is often served in combination with onions and aspicions ( the sky ) in Denmark rugbrÃÆ'¸d spread with lard. Rum may drip on this spicy cheese before serving.

A strong cheese is a taste gained for Danish as well. Elderly Danes who discovered the offensive odor may be joking about Gamle Ole's kissing the whole house, just by being inside a sealed plastic container in the refrigerator. People may also refer to Gamle Ole's sensibilities when talking about things that are not quite right, that is "they smell". Here one might say that there is something smell or smell from Gamle Ole .

Danish cheese is almost exclusively produced from cow's milk. Some of Denmark's famous cheeses include:

• Danablu , a strong blue cream cow milk cheese.
• Blue Castello, blue cheese
• Esrom , semi-soft and old cow's milk cheese. Both young and more mature versions are produced.
• Danbo , semi-soft and old cow's milk cheese. Most are light in taste, but very old and sharper versions are also produced.
• Mycella , traditional cow milk milk cheese. This cheese is often described as a Gorgonzola version of Denmark.
• Vesterhavsost , hard cheese from cow's milk, and aged in the cave. It has a slightly spicy flavor.
• Havarti , semi-soft cow's milk cheese, named after experimental farms dating from the mid-19th century.
• Apetina , pale cow's milk cheese. This cheese is often sold sliced ​​in small cubes, sometimes soaked in spice-flavored oils and used in salads like Greek feta.
• Rygeost or rÃÆ'¸geost . Fresh soft cream cheese, made from cow's milk and buttermilk as well as original specialties from Funen Island. The cheese is flavored with caraway seeds and is traditionally served with turnips, spring onions, and whole grain bread.

In connection with Apetina , Denmark lost a long legal battle with Greece, to use the term "feta" for Danish cheese produced using artificially artificially inflated cow's milk. Since July 2002, feta has become a protected prototype (PDO), which limits the terms in the EU to feta made exclusively from sheep/goat milk in Greece. Due to a decision by the European Union, Danish milk company Arla Foods (which also produces Danbo) changed the name of their Feta product to Apetina .

Spices and seasonings

Fresh vegetation is very popular, and a wide variety is available in supermarkets or local produce stores. Many people grow fresh herbs either in kitchen windows, in window boxes or outside, if weather permits. Most commonly used herbs and other spices in Danish cuisine:

• Laurel leaf
• Black pepper
• Chives
• Complete
• Curry powder
• Dill
• Garlic
• Parsley
• Rosemary
• Thyme
• Oregano

Other seasonings used in traditional Danish cuisine include nutmeg, carraway, juniper, allspice and ginger (powder and sweets). In modern times, the use and variety of spices has increased and now the spices such as chili, peppers, basil and star fennel are widely used.

Fruit

As with vegetables, fruits have to be durable during winter storage to become part of traditional cuisine. The fruit is generally eaten in small portions, often as a cheese accompanist, or as an ornament with dessert.

Fruit traditionally associated with Danish cuisine:

• Apples ( ÃÆ' â € bler ) Popular in traditional dishes as a 'winter apple' shop well. Can be fried and served with FlÃÆ'Â|sk (thick bacon)
• Blackcurrant ( SolbÃÆ'Â|r ), literally 'sun berries'
• Cherries ( KirsebÃÆ'Â|r ) When the season is eaten fresh. But the famous ones are cooked with cherry sauce, traditionally served on rice pudding ( risalamande ) at Christmas. Also used in the manufacture of Heering, famous cherry liqueur, which is produced in Denmark.
• Gooseberry ( StikkelsbÃÆ'Â|r ) is literally 'prickly fruit'. Used for boiled gooseberry ( stikkelsbÃÆ'Â|rgrÃÆ'¸d ).
• Pir ( PÃÆ'Â|rer )
• Plum ( Blommer )
• Raspberry ( HindbÃÆ'Â|r )
• Redcurrants ( Ribs ) Made for jelly or mixed with sugar as ( Rysteribs ), served for baking.
• Strawberries ( JordbÃÆ'Â|r ), literally 'earth berries'

The combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruit" ( skovbÃÆ'Â|r ) and is a common component in tarts and marmalades. The popular desserts are rÃÆ'¸dgrÃÆ'¸d , made from one or more berries or rhubarbs, boiled into red mush. Served with cream, sometimes milk.

" RÃÆ'¸dgrÃÆ'¸d med flÃÆ'¸de " often jokingly used by Danes as a shibboleth, as it contains soft "d" several times, which most foreigners are hard to utter.

Baked goods

Bread is a very important part of the Danish tables. It is enjoyed at home, at work or in restaurants and is usually based primarily on rugbrÃÆ'¸d , which is an acid-dough rye bread. It is a dark heavy bread, sometimes purchased with previous slices, in varieties of brightly colored rye, until very dark, and refined to whole wheat. RugbrÃÆ'¸d forms the basis of smÃÆ'¸rrebrÃÆ'¸d (see above). Many people still roast at home, especially the boller, which is a small rolls, and often traditional kringle, which is a cake filled with Zante raisins and remonce paste. The Danes franskbrÃÆ'¸d (lit: French bread) is a leavened wheat bread, about the equivalent of white bread. FranskbrÃÆ'¸d is available in many varieties, ranging from whole wheat to pumpkin, chestnut, or poppy-sprinked seeds and bread containing corn, mÃÆ'¼sli or honey. Some breads are made with alternate wheat types such as emmer or spelled and some contain small grains with low gluten content such as rye. The brown bread of yeast is also referred to as franskbrÃÆ'¸d . People often eat jam with cheese on dry white bread for breakfast, as well as thin slices of chocolate, called pÃÆ'  ¥ lÃÆ'Â|gschokolade . Due to the popular wheat bread, Denmark eats less wheat bread than most other western countries, although bread is part of most of the daily diet.

Snacks

Denmark is not a candy exporter, but Denmark eats more candy per capita than in any other country.

• Chocolate - Denmark has a long tradition of producing delicious chocolate known throughout the world, the most famous brand is Anthon Berg.
• Liquorice - Very popular herbal extraction in Denmark is used for a number of widely available candies, but also ice cream, desserts, and in some dishes as well. Salmiaklakrids , seasoned with salmiak, and salted Salt lakrids are typical Danish sweets. Denmark produces some of the strongest liquors in the world and many Danish people have a tendency to put the roots ("lakrids" in Danish) in everything, which is sometimes incomprehensible to strangers.
• Marzipan - A typical dish for Christmas, but enjoyed throughout the year and also exported. Marzipan in Denmark is usually less sweet and with a higher almond content than you usually find elsewhere. The largest and most famous exporter is probably Anthon Berg. In Denmark, only ÃÆ' â € gte Marcipan (True Marzipan) is needed to contain almonds; for ordinary marzipan, apricot seeds are widely used instead of the more expensive almonds. Marzipan made with pistachio and walnuts are also sold but not common.
• Wine gums - Although their looks are similar and often similar to those in other European countries, Danish wine gums are much sweeter and have more texture.

There are also a large number of other types of sweets and candies, ranging from chewing gum and dragà © to candy and caramel candy. A concept known as Bland selv slik (literally "mix-yourself candy") is common in Danish supermarkets and kiosks. It consists of a number of lined containers, usually between 20 and 50, each with different types of candy, and customers then serve themselves with paper bags and small spoons. The paper bag is then weighed, and paid for.

Both Danish and imported sweets are found in various boxes, and the shape, texture and taste differences are often very creative. Candies have been produced to resemble a large number of objects, such as flying saucers, tennis raquets, soccer balls, butterflies, and, even strangers, teeth and toothbrushes.

Beverage

Traditional or popular drinks consumed in Denmark include:

• Coffee ( Kaffe ). Coffee filters are the most popular way to make coffee, followed by pressing. Coffee is mostly black, but milk and sugar are usually offered. It is drunk all day and night, and always in the morning. Almost all cafes serve a variety of coffee, from espresso to flat white and caffÃÆ'¨ latte. Coffee is a very popular drink throughout the Nordic country and Denmark has the fifth highest per capita coffee consumption in the world.
• Chocolate milk ( kakaomÃÆ'Â|lk ) and hot chocolate ( cocoa varm ). Cold chocolate milk is widely consumed and hot chocolate can be enjoyed in most cafes. At home, hot chocolate is often served to children as an important part of the hygge family.
• Hyldeblomstsaft . Sweet elderflower drinks, often made at home, served with extra water. Sometimes hot in winter but usually cold.
• Danskvand , or hvid vand , is just carbonated water. Often seasoned with oranges.
• Saftevand , dilution juice made from concentrated and sweetened fruit syrup. The syrup is mixed with ordinary water by the consumer and

  Source of the article : Wikipedia