What are some danish foods?!
Answers: I need to write a story for a school report on Denmark. It needs to have 10 facts on Denmark and actually have a plot and stuff. I am going to have the main topic be on Danish food if I can find enough information on it. Can anybody tell me about a Danish dish or any major events that happened there besides the World Wars, but just if you can't think of any dishes. That would be fantastic. Thank you if you do help =)
I HOPE THIS IS NOT TOO CONFUSING!!!
Danish Cuisine: Danish Breakfast (morgenmad) is usually very abundant, based on yogurt, jam, sandwiches, eggs, cold meats, cheeses and fruit juices. Lunch (frokost) is generally based on canapés, calls Sm?rrebr?d, which are generally a complete meal made up of a series of slices of buttered bread with all kinds of cold meats, fish, sauces and paté. Dinner (middag), is usually formed from a single dish based on meat or fish. The Danish cuisine is based on dishes of meat, fish and dairy products. The dishes of meat and fish are usually quite mild, so for flavoured are accompanied by numerous types of sauce, including those based horseradish or mustard, one of the most common sauce is the sennepssauce med fl?de, a sauce based on cooked and raw yolk, mustard and vinegar with cold whipped cream. The soups are substantial, among them Gule ?rter med flaesk (soup with broken yellow peas and pork), gronkalsupper (kale cabbage based). Fish is another important part of Danish cuisine, herring (sild) is the Danish fish for excellence, is consumed mainly in marinade bittersweet, but it is appreciated also smoked. The dishes are also using other types of fish like cod (torsk) and eel. The cod is usually served boiled, steamed or baked. Among the meat, pork has a special place in Danish cuisine, it is made with roast pork rind, popular the sausage of pork, pork lonza (dry cured meat) is often served with apples or plums, beef it is also widely used. As accompaniment are often used boiled or baked potatoes, which accompany meat or fish. Many dishes are meat minced based as frikadeller (meatballs), they are presented in countless variations. Among the vegetables kale and red cabbage represent an important source of nutrients, as one of the few fresh vegetables available during the harsh winters among the most typical dishes is the R?dkaal (red cabbage cooked in agrodolce (sour and sweet)). As for desserts the most famous is the r?dgrod red berries based accompanied by cold milk. The lagkage are cakes thin layers of dough and stuffed with whipped cream pastry and almond cream. The Wienerbr?d (literally Vienna bread), are the famous Danish pastry dough stuffed with cream, jam, apple sauce, fragrant with cinnamon, anise and cardamom. Among drinks, the snaps (brandy) accompanies traditional lunches. Excellent the national Carlsberg, Ceres and Tuborg beers.
Main dishes (Hovedretter)
Fish, seafood and meat are prominent parts of any traditional Danish dish.
Fish consumption is still high, although it has dropped in recent years. The most commonly eaten fish and seafood are:
Cod (torsk), a common white fish in general food preparation (baked, steamed, fried). It is also dried (klipfisk). Prices have risen in recent years, making this once-favorite fish drop down the list. It has mainly been replaced by other white fish, such as haddock and ling.
Norway lobster (jomfruhummer)
Eel (?l), smoked or fried. Smoked eel is almost exalted in some homes.
Herring (sild), a whole section should be written about Danish herring dishes. Most involve the herring served cold after being pickled.
Plaice (r?dsp?tte), in the form of fried, battered fish filets or as a common white fish in general food preparation (baked, steamed, fried)
Salmon (laks) -- smoked or gravad lox style. Cooked salmon has become much more common in recent times, and is now fairly widespread.
Shrimp (rejer) -- Small shrimp from the north Atlantic are most common. Fjord shrimp are a rare delicacy: very small and flavorful, about the size of the smallest fingernail.
Roe (rogn) -- Fish eggs from cod, lumpfish (stenbider) and salmon.
Fish from Bornholm, Iceland and Greenland also has a special place in the Danish cuisine. The island of Bornholm, a part of Denmark located in the Baltic Sea, to the east of Denmark, the south of Sweden, and the north of Poland, is noted for its smoked fish items. Iceland and Greenland have long shared histories with Denmark, and the fish from these North Atlantic lands is a sign of quality.
As regards meat-eating, the Danes primarily eat pork, rather than beef: salted and smoked pork, hams, pork roasts, pork tenderloin, pork cutlets and chops are all popular. Ground pork meat is used in many traditional recipes requiring ground meat. Danish Bacon is generally of good quality (in Denmark; exported Danish bacon is of exceptional quality), and available in both the striped and back varieties. While still in first place, pork has lost ground to turkey, beef and veal in recent years. The most eaten pork is the ham, which is used mainly as p?l?g after being boiled.
Traditional main course dishes
Beef hash (Biksemad) served with a fried egg and ketchup
Black pudding, made from blood (Blodp?lse)
Goose -- Roast goose is a traditional Danish Christmas dish and also served for Morten's aften. It has generally been replaced with duck however, which is more suitable for smaller modern families.
Duck -- Roast duck like goose is traditionally served and stuffed with baked apples and prunes.
Finker -- Similar to haggis
Pork slices (?blefl?sk) served with an apple-onion and bacon compote
Roast pork (Fl?skesteg) with crackling (sv?r)
Vandgr?d (water porridge), usually barley porridge
?ggekage (egg cake) -- similar to an omelette, but made with flour so that it rises slightly.
?llebr?d (beer bread), a pudding made of rye bread, sugar and beer
Millionb?f, (translated: million steak), gravy filled with tiny pieces of beef (a million tiny steaks) poured over mashed potatoes.
Risengr?d, (rice porridge), a dish that has got a special relationship to Christmas. It is traditionally the favorite dish of Nisse. Usually served with butter, cinnamon sugar and nisse?l. This is also used as the basis of the Danish Christmas dessert Ris á l'amande, which is often thought to be French because the name is derived from the French language, even though the dish is actually totally unknown in France.
Br?ndende K?rlighed (Burning Love) - mashed potatoes made with real butter and s?dm?lk (full fat milk) or cream. Then make a well in the top of the mashed potatoes and put in bacon cubes that have been fried along with some sliced onions.
The indispensable potato
Potato recipes are almost ubiquitous in Danish cooking. It has captured this important position in spite of its relatively short career in the Danish kitchen. The potato was first introduced into Denmark by Huguenots immigrating to Fredericia, Denmark from their native France in 1720. Around 1750 King Frederik the 5th encouraged widespread cultivation of the grasslands on the Jutland Peninsula, by enticing German immigrants to move to Denmark and cultivate potatoes.
Sauces and condiments
Sauces and condiments are an important part of the Danish meal:
Béarnaise sauce, served with steaks
Gravy (Danish: brun sovs), served with just about anything and everything. Variations include mushroom sauce, onion sauce and herbed brown sauce.
Horseradish sauce (peberrodssovs), a cream sauce served with roast beef or prime rib. Sometimes frozen into individual servings for placement on hot roast beef.
Ketchup, a must with red sausages, along with mustard.
Mayonnaise, used in food preparation, and as a condiment with pomfritter or pommes frites (french fries). A generous dollop of mayonnaise is generally placed on top of shrimp.
Mustard (sennep). A wide variety of mustards are available. Traditional mustard is a sharp flavored, dark golden brown, but many other types are widely available and used, including dijon, honey-mustard and other specialty flavored variants. Prepared salad mustard (yellow mustard) is generally eaten with red sausage or hot dogs. A special sweet, dilled mustard is eaten with smoked salmon (lox).
Parsley sauce (persillesovs), a white sauce which is generously flavored with parsley.
Pepper sauce, served with steaks
Remoulade, a very commonly used condiment. A popular dipping sauce for pommes frites (french fries).
Whiskey sauce, served with steaks
White sauce, often used with vegetables as a binding sauce (peas, peas and carrots, spinach, shredded cabbage).
Dairy products and eggs
Blue cheese
Danish tilsit
Eggs
Feta
Havarti cheese
While the traditional, commonly-eaten cheese (sk?reost) in Denmark is mild, there are also stronger cheeses associated with Danish cuisine. Some of these are very pungent. Blue cheese can be quite strong, and Danish cheese manufacturers produce molded cheeses that span the range from the mildest and creamiest to the intense blue-veined cheese internationally associated with Denmark.
Seasonings and herbs
Fresh herbs are very popular, and a wide variety are readily available at supermarkets or local produce stands. Many people grow fresh herbs either in the kitchen window, in window boxes or outside, weather permitting. Most common in Danish cooking:
Chives
Cress
Curry
Dill
Garlic
Parsley
Rosemary
Thyme
Drinks
Akvavit -- a clear, high proof spirit made from potatoes but, unlike vodka, always herbed (dilled, etc.)
Beer -- Carlsberg, Tuborg, local. Drinking a "pilsner" is a favored activity of many Danish people after work or when relaxing. The pilsner type is the dominant beer type in Denmark.
Bitters -- the most popular bitter is "Gammel Dansk" (translated, Old Danish).
Coffee -- black filter coffee, often taken throughout the day and evening, and always in the morning.
Elderflower cordial -- hyldeblomstsaft -- Concentrated and sweetened juice with elderflower intended for mixing with water. Often served hot in the Winter but also often cold.
Fruit wines -- Cherry wine, black currant wine, elderberry wine.
Gl?gg -- hot punch made with red wine, brandy and sherry with raisins and almonds. Obligatory around Christmas. Similar to Mulled wine.
Hot chocolate -- Varm kakao; often served to children and an essential part of family hygge.
Mead -- Mj?d -- made legendary by the vikings.
Mineral water Danskvand, translated Danish water, often with citrus.
Tea -- growing in popularity are herbal teas.
Denmark and Bread
Bread is a very important part of the Scandinavian table. It is usually enjoyed at home, in the workplace or in Danish restaurants and is usually based primarily on rugbr?d, which is sour-dough rye bread. It is a dark, heavy bread which is sometimes bought pre-sliced, in varieties from light-coloured rye, to very dark, and refined to whole grain. It forms the basis of sm?rrebr?d, which is closely related to the Swedish sm?rg?s, literally 'spread bread' (sm?r is butter). Traditional toppings include sild, which are pickled herrings (marinerede - plain, krydder - spiced, or karry - curried), slightly sweeter than Dutch or German herrings; thinly-sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; leverpostej, which is pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. Italian salad), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves. Hundreds of combinations and varieties of sm?rrebord are available.
Confections
Chocolate
Liquorice Sometimes salty licorice, made with salmiak. Denmark produces some of the strongest liquorice in the world.
Marzipan
Wine gums While similar looking and often similar branded as in other European countries, Danish wine gums are much less sweet and have more texture.