Danish Pork Tenderloins (Fyldt Svinemarbrad)
12 dried prunes
2 (1 pound) pork tenderloins
Salt and pepper
1 tart apple, chopped
3/4 cup water
1/4 cup cold water
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Cook prunes in boiling water 5 minutes; drain. Remove pits. Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half each of the prunes and apple down center of one side of each tenderloin; cover with the other side. Fasten with metal skewers; lace with string. Place on rack in shallow roasting pan. Insert meat thermometer horizontally so tip is in center of thickest part of pork and does not rest in stuffing. Roast at 325 degrees F until meat thermometer registers 170 degrees F, 1 1/4 to 1 1/2 hours.
Remove pork to warm platter; keep warm. Add 3/4 cup water to roasting pan; stir to loosen browned bits. Pour into 1-quart saucepan; heat to boiling. Shake 1/4 cup water and flour in tightly covered container; stir gradually into drippings. Heat to boiling, stirring constantly. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Boil and stir 1 minute. Cut pork into slices; serve with gravy.
Yields 6 to 8 servings.
Danish Pickled Cucumbers (Syltede Agurker)
2 medium cucumbers, thinly sliced
1/3 cup cider vinegar
1/3 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Minced dill weed or parsley
Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Drain; sprinkle with dill weed.
Danish Fruit Pudding
1 pound strawberries
2 tablespoons granulated sugar
1/3 cup water
1 1/2 tablespoons cornstarch
Clean berries and rinse in a colander. Drain well. Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat. Pour into a bowl and chill. (Sprinkle about 2 tablespoons sugar on top to keep surface soft.)
Serve cold with table cream.
Swedish Cream
2 envelopes plain gelatine
1/4 cup cold water
2 cups cream
1 cup milk
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups sour cream
Dissolve gelatine in water in a small bowl. In a heavy saucepan, combine cream, milk, salt and sugar over low heat. When sugar is dissolved, whisk in gelatin mixture and heat until smooth and gelatine is completely dissolved. Pour from saucepan into a large bowl with a pour spout. Cool slightly, stirring occasionally, but do not allow to set.
Add vanilla extract and sour cream, stirring and folding. Pour the cream into individual dessert dishes, wine goblets, or an 8-cup mold. Chill covered at least 6 hours. Cream will set. Serve with fruit puree or eat plain.
Rum Pudding (Norwegian)
1 envelope plain gelatine
1/4 cup cold water
5 egg yolks, beaten
3/4 cup granulated sugar
1 pint hot milk
1/2 cup rum
1 cup whipping cream, whipped
Soak gelatine in cold water until soft. Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly. Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy. Add gelatine mixture to this; blend well, then cool.
When cream is cool, add rum and whipped cream. Pour into a mold and chill for several hours. Serve with raspberry sauce or whipped cream.
Kleiners (Danish Fried Cookies)
1 cup granulated sugar
2 eggs
1 heaping tablespoon butter
1/2 cup milk
1 tablespoon vanilla extract
2 tablespoons brandy
3 cups flour (or more)
1 teaspoon baking powder
Beat sugar, eggs and butter well. Add the milk, then beat in vanilla extract and brandy. Sift flour and baking powder together into the first mixture. Knead well, adding more flour if it is too sticky. Roll the dough thin; cut into 1 x 4-inch strips, make a slit in the center, then pull one end through the slit. Deep fry in hot shortening until golden brown.
Norwegian Rice Cream with Strawberry Sauce
Posted by CookinMom at recipegoldmine.com May 21, 2001
Rice Cream
1 pound small grain white rice (not instant)
3 cups water
4 cups milk
1 teaspoon salt
2 cups heavy cream
4 tablespoons granulated sugar
2 teaspoons vanilla extract
Cook rice with water and salt for 15 minutes. Add milk and cook for 30 minutes until rice is tender and of a thick consistency. Let cool. Whip cream with sugar and vanilla extract.
Combine rice and cream and serve with strawberry sauce.
Strawberry Sauce
2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice
Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.
Serve rice cream in a bowl with sauce on the side, or portion and cover with sauce.
Danish Wedding Cookies
Posted by LladyRusty at recipegoldmine.com 12/12/2001 11:52 pm
Source: Cheryl Barnes - americanprofile.com
Danish wedding cookies similar to this recipe once were given as good luck symbols to couples celebrating their nuptials. The marriage of the walnuts and sugars represented bumps in the road and the sweetness that coats a happy marriage.
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup all-purpose flour
1/2 cup walnuts, chopped
Confectioners sugar for coating
Preheat oven to 350 degrees F.
Using an electric mixer, cream sugar and butter in a large bowl until blended. Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes, occasionally scraping down sides with spatula. Beat in vanilla and almond extracts. Gently fold in flour and walnuts and stir until blended. Lightly flour hands and roll dough into 1-inch balls. Gently press balls flat with bottom of a small glass. Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes. Allow cookies to cool in pan for about 2 minutes; transfer to wire rack to cool briefly.
While cookies are still warm, toss them in a quart- or gallon-size plastic bag filled with confectioners sugar. Remove and return to wire rack to cool completely. Repeat baking with remaining dough.