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Encyclopedia > Cuisine of Denmark
This article is part
of the Cuisine series
Foods

Bread - Pasta - Cheese - Rice
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Herbs and spices
Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For other uses, see Sauce (disambiguation). ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...

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Asia - Europe - Caribbean
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Other cuisines...
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See also:
Kitchens - Meals
Wikibooks: Cookbook

The cuisine of Denmark, like that in the other Scandinavian countries (Sweden and Norway), as well as that of northern Germany, its neighbor to the south, is traditionally heavy and rich in fat, consisting mainly of carbohydrates, meat and fish. This stems from the country's agricultural past, as well as its geography and climate of long, cold winters. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... For other uses, see Scandinavia (disambiguation). ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Lactose is a disaccharide found in milk. ... This article is about the food. ... For other uses, see Fish (disambiguation). ...


Before the widespread industrialisation of Denmark (ca. 1860), small family-based agriculture formed the vast majority of Danish society. As in most agrarian societies, people lived practically self-sufficiently, and made do with the food they could produce themselves, or what could be purchased locally. This meant reliance on locally available food products, which form the basis of the traditional diet: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer and bread. A factory in Ilmenau (Germany) around 1860 Industrialisation (also spelled Industrialization) or an Industrial Revolution is a process of social and economic change whereby a human group is transformed from a pre-industrial society (an economy where the amount of capital accumulated per capita is low) to an industrial one... 1860 is the leap year starting on Sunday. ... Local purchasing is a preference to buy locally produced goods and services. ... It has been suggested that Local food network be merged into this article or section. ... Dairy products are generally defined as foodstuffs produced from milk. ... For other uses, see Pork (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ... Species Malus domestica Malus sieversii Apple is the fruit (pome) of the genus Malus belonging to the family Rosaceae, and is one of the most widely cultivated tree fruits. ... Species See text. ... This article is about the cultivated vegetable. ... For other uses, see Potato (disambiguation). ... For other uses, see Onion (disambiguation). ... For other uses, see Beer (disambiguation). ... For other uses, see Bread (disambiguation). ...


Agriculture still plays a large role in Denmark's economy, and Danish agricultural products are generally preferred over imported items, although products from Germany, The Netherlands and the rest of Europe are gaining increasingly larger market shares in Danish supermarkets.


As in most pre-industrialized societies, long winters and a lack of refrigeration meant that foods which could be stored for a long time came to predominate. This helps to explain the lack of fresh fruits and vegetables in many traditional recipes, and the emphasis placed on seasonally available foods. It also helps explain some of the traditional food preparation processes which favored smoking, pickling and other food preservation techniques that prolong the storage life of products. Moreover, Denmark's geography, which comprises many islands meant that before industrialization and concommitant advances in transportation it was difficult, time-consuming, and costly to travel great distances, or to ship products. These factors have thus helped mold the traditional eating habits of the Danish people. Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... For other uses, see Fruit (disambiguation). ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Cucumbers gathered for pickling. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... To meet Wikipedias quality standards, this article may require rewriting and/or reformatting. ... For the opening number of Fiddler on the Roof, see Tradition (song). ...


During the second half of the 20th century, Denmark entered into a new modern age of affluence after World War II. Farming cooperatives continued to grow and develop, leading to a move towards bigger agricultural business, and away from the small family farm. This has been compounded by migration to the cities, and suburban sprawl around the cities. (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki Tōjō Casualties Military dead: 17,000,000 Civilian dead: 33,000... For other uses, see Farm (disambiguation). ... Look up city, City in Wiktionary, the free dictionary. ... “Suburbia” redirects here. ...


The stove, refrigerator, freezer and other modern kitchen major appliances changed the way one prepared food. Improvements in marketing, the growth of the supermarket and improvements in transportation and refrigeration provided new possibilities. Women were increasingly working out of the house. Traditional sex roles were changing. A stove is a heat-producing device. ... “Freezer” redirects here. ... A freezer is a home appliance, usually found above the refrigerator that keeps foods frozen. ... A kitchen is a room used for food preparation and sometimes entertainment. ... A major appliance is a large machine which accomplishes some routine housekeeping task, which includes purposes such as cooking, food preservation, or cleaning, whether in a household, institutional, commercial or industrial setting. ... For the magazine, see Marketing (magazine). ... Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ... This article is about work. ... A bagpiper in Scottish military clan-uniform. ...


All these influences and conditions, and more common to the modern way of life, have led to new demands on the national cuisine, as well as new possibilities.


Good food is an important ingredient in the Danish concept of hygge, a word that can be best translated as a "warm, fuzzy, cozy, comfortable feeling of well-being". While the attainment of hygge is a near-universal goal in Danish culture, hygge itself is a highly personal concept, and varies significantly according to circumstances, region, and individual family traditions. Generally speaking, however, good food, good company, wine, comfortable furniture, soft easy lighting (candle lights in particular), music, etc., all contribute to the feeling of "hygge." For other uses, see Wine (disambiguation). ... For the UK band, see Furniture (band). ... Not to be confused with lightning. ... For other uses, see Candle (disambiguation). ... For other uses, see Music (disambiguation). ...


A well-known quip states that the only time one is likely to find a Dane brandishing a knife is when he has a fork in the other hand.


Although famously liberal with respect to social values, Danes are fairly conservative when it comes to food. They thus appreciate traditional cooking, and are hesitant to embrace new "different" types of food.


In the new Danish cooking style, dishes are lighter, smaller, more nutritious and generally offer more focus on fresh vegetables. This mode of cooking is increasingly international, highly influenced by French, American and Asian cuisine, especially the cuisine of Thailand. The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption for humans. ... For other uses, see Asia (disambiguation). ...

Contents

Influence from abroad

France has been historically a strong influence, as a leading land of culture. The French language and culture has had a strong influence in the royal house, and in the upper classes. This has also had an influence on Danish cuisine.


Germany's proximity has also provided a long-term influence. The area now making up northern Germany was at times throughout history under Danish rule, and there are still many Danish people living in this part of Germany (Schleswig), as well as Germans living in southern Denmark (South Jutland). Schleswig-Holstein is the northernmost of the 16 Bundesländer in Germany. ... The region of Schleswig (former English name: Sleswick, Danish: Sønderjylland or Slesvig, Low German: Sleswig, North Frisian: Slaswik or Sleesweg) covers the area about 60 km north and 70 km south of the border between Germany and Denmark. ... Map over South Jutland (1918) South Jutland (Danish: Sønderjylland) is the name for the region south of the KongeÃ¥ in Jutland. ...


Although historically the average Danish person did not travel widely, in more recent years this has begun to change. Danes are travelling more now, and to farther, more distant and exotic destinations. The food cultures of the most popular travel destinations, sun-drenched southern European countries such as France, Spain, Italy and Greece, have become well known. As Danes have become increasingly confident in their abilities to move outside the safety net of resort villages and charter travel packages, so has their exposure to the cuisine of new lands. This widened appreciation for new eating experiences has followed Danes home after their wanderlusts have been quenched.


Another influence that brings greater focus on exotic cooking has been the growing availability of exotic food products in the supermarket, and aggressive marketing efforts to make these more acceptable in the average home. These products have become more available primarily because of the growing immigrant population (Turkish, Pakistani, Chinese, Thai, African) in Denmark. A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ...


In a nutshell, Denmark and the Danish people are becoming more internationalized.


American culture has also influenced the Danish cuisine. American television and movies are widespread. The Internet has also brought the world closer. This article is about motion pictures. ...


Eating out

Danes do not eat out very often, although this is also changing in recent times, especially in the bigger cities, and among younger and more affluent people, who also spend more time with immigrants. Eating out in restaurants is rather expensive. The expense is due in part to the country's high taxes, which are included in the cost of restaurant meals. Also included in the price are service tips and the good wages paid to staff, who are well-educated in their jobs. Because service tips are included, and wages paid to staff are good, it is not expected that one pays extra tip at the table, unless service is exceptionally noteworthy. For other uses, see Restaurant (disambiguation). ...


Therefore the average Dane saves eating out at restaurants for special occasions. When one does go out to a restaurant it is usually a lengthy, relaxed affair, consisting of many courses and drinks. Danish people will come typically to a restaurant at 6.00 p.m., and stay until 11.00 p.m. or later.


There can be found many fine restaurants in the larger cities, such as Copenhagen and Århus. In addition some of Denmark's finest restaurants can be found throughout the country, as well as throughout the countryside, in hotels and lodges (kro). The kro (roughly equivalent to an inn, but held in higher social regard) provides lodging as well as meals and drinks, and has a long role in Denmark, especially the royal privileged lodges. There is a general understanding that every small town has a kro directly across from the town church; thus one did not have to travel far to be absolved of sin on Sunday morning after a fun-filled Saturday night.


In the big cities, and in shopping districts, there are many more reasonably priced eating places, including such chain fast food possibilities as McDonald's, Burger King, Kentucky Fried Chicken and 7-Eleven. A fast-food restaurant is a restaurant characterized both by food which is supplied quickly after ordering, and by minimal service. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants[1]. Although McDonalds did not invent the hamburger or fast food, its name has become nearly synonymous with both. ... Burger King (NYSE: BKC), often abbreviated to BK, is a global chain of hamburger fast food restaurants. ... KFC, also known as Kentucky Fried Chicken, is a food chain based in Louisville, Kentucky, known mainly for its fried chicken. ... For other uses, see 7-Eleven (disambiguation). ...


The most common quick food restaurant is the "burger bar" or "grill bar" which typically features hamburgers, hot dogs, pizza and a wide variety of other fast food staples. These can be found in every town in the country, large or small. In the larger cities, Turkish people often own these restaurants. Among the other fast food items can be found Turkish and Middle East food specialties such as falafel, shish-kabob and spit-roasted meat (most often shawarma) with salad in pita bread. This article is about the food item. ... This article contains a trivia section. ... For other uses, see Pizza (disambiguation). ... This article is about the Middle Eastern food. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ... It has been suggested that this article or section be merged into Döner kebab. ... Salad Platter Salad is a light meal — or, as part of a larger meal, much more of an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese. ... One might be looking for peta. ...


Pølsevogn

Another common quick food alternative, the "original" fast food outlet in Denmark, is the pølsevogn (sausage wagon), where one can cheaply eat a variety of different sausages, including Denmark's very famous red sausages, røde pølser. These hot dog-like sausages are long (ca. 12 inch long), thin (about the diameter of an index finger) and bright red. They are traditionally served on a small, rectangular paper plate along with a side order of bread (similar to a hot dog bun, but without a slice in it), and a serving of both ketchup, danish remoulade sauce and mustard. The sausage is hand held, dipped into the sauce and eaten. The bread is eaten alternately, also dipped into the sauce. A pølsevogn in the city center of Kolding (Jutland). ... This article is about the prepared meat. ... Pølse is a type of boiled sausage very common in Denmark. ... This article is about the condiment. ... Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ... Mustard on bread. ...


When the sausage is served in a traditional hot dog bun, it is called a "hot dog". It is commonly served with remoulade, ketchup, mustard, onion (either raw or toasted, i.e. ristet) and thin sliced pickles on top. Ristet onions are similar in taste to French-fried onion rings. Another variety is the French hot dog (Fransk hot dog) which is a sausage stuffed into a special long roll. The roll has a hole in the end, in which the hot dog is slipped into, after the requested accompaniment has been squirted in (ketchup, mustard, different kinds of dressing).


The simplest sausage wagons are portable and very temporary, but most are more permanent. They are typically a metal wagon with an open window to the street, and a counter where one can stand and eat the sausage. More advanced wagons may be built in and include limited seating, usually both inside and outside.


Café

Another reasonable place to eat is at a café. These are plentiful, especially in the bigger cities, and usually offer soups, sandwiches, salads, cakes, pastries, and other light foods, in addition to the expected coffee, tea, beer and other beverages. Coffeehouse in Damascus A coffeehouse, coffee shop, or café shares some of the characteristics of a bar, and some of the characteristics of a restaurant. ... For other uses, see Soup (disambiguation). ... An Italian sandwich. ... Salad Platter Salad is a light meal — or, as part of a larger meal, much more of an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese. ... For other uses, see Cake (disambiguation). ... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... For the several U.S. counties named Coffee, see Coffee County. ... For other uses, see Tea (disambiguation). ... For other uses, see Beer (disambiguation). ... The word drink is primarily a verb, meaning to ingest liquids. ...


Breakfast (Morgenmad)

A traditional breakfast is buttered bread, Danish skæreost (slicing cheese), a buttery creamy white cheese (often Danish havarti, Danbo or Danish tilsit), strawberry jam and a lot of coffee. Sometimes traditional cold cuts, like rullepølse, kødpølse and Danish salami, are also eaten. Today most Danes eat different types of cereal with milk for breakfast or ymer or A38 which are yoghurt-like milk products (similar to junket) with cereal or crumbled bread on top. Another traditional breakfast, especially among the elder and children, are oatmeal porridge and bread-and-beer-soup (øllebrød). Breakfast is the first meal of the day, typically eaten in the morning. ... For other uses, see Bread (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Havarti is semi-soft Danish cows milk cheese named after the experimental farm on which it was first made in the mid 1800s. ... Danbo Cheese Danbo is a semi-soft, distinctively aged cows milk cheese originating in Denmark, where it is a common household cheese. ... Danish tilsit is one of the most popular of Denmarks semi-soft cheeses and a great breakfast cheese. ... For other uses, see Strawberry (disambiguation). ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ... For the several U.S. counties named Coffee, see Coffee County. ... Rullepølse. ... This article does not cite any references or sources. ...


Bread takes many forms: at breakfast it is most often a white bread known as franskbrød (French bread), rolls (boller, birkes, rundstykker) or croissants. The "Danish pastry", which is also eaten at breakfast (although mainly in the weekends and at corporate breakfasts on Fridays), is called wienerbrød (Viennese bread) and it comes in many varieties. A festive breakfast calls for a shot or two of Gammel Dansk, a Danish stomach bitter. A glazed apple Danish. ... Gammel Dansk is a very popular alcoholic beverage in Denmark, which can also be drunk in the morning with the breakfast meal. ... bitter An antique (probably 1880s) bitters bottle from Germany that sold for $1240. ...


Eating breakfast out of the house is not common, although hotel restaurants serve breakfast for their guests. In the cities it is becoming more common to eat brunch out in restaurants during weekends. For other uses, see Hotel (disambiguation). ... Brunch is a late morning meal between the typical time for breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ...


It is rather common to invite guests to a morgenbord (literally: morning table) on special occasions. The types of occasions would include, but are not limited to: wedding anniversaries, confirmations and 'round' birthdays. Such a celebration typically features more of the sweet Wienerbrød, "brunsviger" (a soft dough with thick brown sugar topping) and lighter breads, foregoing the heartier breads (rugbrød) of the day-to-day breakfast. A glazed apple Danish. ... Rugbrød (Danish, rye bread) is the most commonly used bread in Denmark. ...


Lunch (Frokost)

The majority of adult Danes work, and therefore eat their lunch at work. Many work places offer a lunchroom cafeteria, however many prefer to bring along a packed lunch-- the madpakke (lunch "package"), typically carried in a madkasse (lunch box). This typically consists of a few pieces of smørrebrød (see below) from home. Lunch is an abbreviation of luncheon, meaning a midday meal. ... One of a number of cafeterias at Electronic City campus, Infosys Technologies Ltd. ...


Pålæg and smørrebrød (open sandwiches)

Smørrebrød (originally smør og brød, meaning "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, black bread. Pålæg (meaning put-on), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. Rugbrød (Danish, rye bread) is the most commonly used bread in Denmark. ...


This is essentially the base on which the art of the famous Danish open sandwich, smørrebrød is created: A slice or two of pålæg is placed on the buttered bread, and then pyntet (decorated) with the right accompaniments, to create a tasty and visually appealing food item. Baguette and rugbrød open sandwiches An open sandwich, also known as an open face sandwich or open faced sandwich, is a sandwich consisting of one slice of bread with one or more food items on top of it. ...


Some traditional examples include:

  • Dyrlægens natmad (translated, Veterinarian's midnight snack) -- On a piece of dark rye bread, a layer of liver paté (leverpostej), topped with a slice of corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated with raw onion rings and cress.
  • Eel -- Smoked eel on dark rye bread, topped with scrambled eggs and sliced radishes.
  • Leverpostej -- Warm rough-chopped liverpaste served on dark rye bread, topped with bacon, and sauteed mushrooms.
  • Roast beef, thin sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted (ristet) onion.
  • Roast pork (Ribbensteg), thin sliced and served on dark rye bread, topped with red sweet and sour cabbage, and decorated with a slice of orange.
  • Spiced meat roll (Rullepølse).
  • Tartarmad, raw beef mince with salt and pepper, served on dark rye bread, topped with raw onion rings, grated horseradish and a raw egg yolk.
  • Smoked salmon (laks)-- Slices of cold smoked or cured salmon (gravad laks) on white bread, topped with shrimp and decorated with a slice of lemon and fresh dill.
  • Stjerneskud (translated, Shooting Star) -- On a base of buttered white bread, two pieces of fish: a piece of steamed white fish on one half, a piece of fried, battered plaice or rødspætte on the other half. On top is piled a mound of shrimp, which is then decorated with a dollop of mayonnaise, red caviar, and a lemon slice.

Leverpostej (Danish, pronounced leh-wer-po-sty), leverpostei (Norwegian), leverpastej (Swedish) or leverpastei (Dutch) is a pâté made of pork liver, which is a popular spread in northern Europe. ... Corned beef is a cut of beef (usually brisket, but sometimes round) cured or pickled in a seasoned brine. ... ASPIC can refer to: Advanced SCSI Programmable Interrupt Controller Application Service Provider Industry Consortium Armed Services Personnel Interrogation Center Association for Strategic Planning in Internal Communications Authors Standard Prepress Interfacing Cod This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the... For other uses, see Onion (disambiguation). ... Cress can refer to several edible members of the family Brassicaceae used as leaf vegetables including watercress land cress (also known as Belle Isle cress, Early yellowrocket, American cress, dryland cress, upland cress, cassabully, creasy salad, Early winter cress, American cress and American watercress). ... For other uses, see Eel (disambiguation). ... Binomial name L. This article is about the vegetable. ... Leverpostej (Danish, pronounced leh-wer-po-sty), leverpostei (Norwegian), leverpastej (Swedish) or leverpastei (Dutch) is a pâté made of pork liver, which is a popular spread in northern Europe. ... For other uses, see Bacon (disambiguation). ... For other uses, see Mushroom (disambiguation). ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ... Binomial name P.G. Gaertn. ... Percentages are relative to US recommendations for adults. ... Binomial name (L.) Osbeck Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... Rullepølse (ruleh-purlseh, as it is pronounced in English), meaning rolled sausage in Danish, is a typical Danish food. ... Smoked salmon is salmon, typically a fillet that has been cured using salt and generally sugar and then hot or cold smoked. ... Cold smoking is a very similar process to hot smoking. ... Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... This article is about the fruit. ... For other uses, see Dill (disambiguation). ... For other uses, see Fish (disambiguation). ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... For the band of the same name, see Caviar (band). ... This article is about the fruit. ...

Det kolde bord

The Danish kolde bord (translated, the cold table) corresponds to its Swedish counterpart, the smorgasbord (in Swedish, Smörgåsbord). It is usually served at lunch time. The cold table may be a buffet arrangement prepared away from the dining table, or more likely it will consist of the many and varied items being brought to the dining table and passed around family-style. Look up smörgÃ¥sbord in Wiktionary, the free dictionary. ...


As a first course (or first visit to the buffet table) one will in all likelihood eat pickled herring (marinerede sild), or another herring dish. The most common herring is marinated either in a clear sweet, peppery vinegar sauce (white herring), or in a red seasoned vinegar (red herring). It may also come in a variety of sour cream-based sauces, including a curry sauce which is very popular. The white herring is typically served on buttered, black rye bread, topped with white onion rings and curry salad (a sour-cream based sauce, flavored with curry and chopped pickles), and served with hard boiled eggs and tomato slices. Herring can also be found which is first fried, and then marinated this is called "stegte sild i eddike" (lit.: Fried herring in vinegar). On extra festive occasions a prepared silderet (herring dish) might be served in which the herring pieces are placed in a serving dish along with other ingredients. Examples might be herring, sliced potato, onions and capers topped with a dill sour cream/mayonnaise sauce, or herring, apple pieces, and horseradish topped with a curry sour-cream/mayonnaise sauce. A very popular Scandinavian food item, pickled herring has been around for a long time. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ... This article is about the dish. ... For other uses, see Tomato (disambiguation). ... Caper Categories: Plant stubs | Spices | Magnoliopsida ... Binomial name P.G. Gaertn. ...


Herring is usually served with ice cold snaps, which according to Danish tradition, helps the fish swim down to the stomach. Also the high alcohol content of snaps helps dissolve the fat left in the oral cavity after eating the fish, this allows the lunch participant to more readily taste the different dishes. Snaps is an alias used by a well known TFC player of the same name. ...


As a second course one will in all likelihood eat warm foods (lune retter) served on rye bread with accompaniments. Some typical warm foods would be:

  • Frikadeller -- Danish meatballs, the "national" dish
  • Chopped steak patty (Hakkebøf)
  • Danish sausage (Medisterpølse)
  • Parisian steak, (Danish: Pariserbøf)
  • Veal medallion (Kalvemedaljon)
  • Liver with sauteed mushrooms and onions
  • Dansk bøf med spejlæg og rugbrød
  • Pork tenderloin (mørbradbøf) with sauteed onions and pickle slices (surt)

Beer (in particular the Danish brands— Tuborg, Carlsberg or more local brands such as Faxe, Albani and Ceres) is the preferred beverage during this meal, especially with lune retter, and through the rest of the cold table meal. It is also quite acceptable to have another shot or two of the Akvavit along the way. Children generally drink soft drinks. Frikadeller (pronounced freg-a-deluh in Danish) are the Danish version of meatballs, and are an extremely popular dish in Denmark. ... This article is about the prepared meat. ... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ... For the bird, see Liver bird. ... For other uses, see Mushroom (disambiguation). ... For other uses, see Beer (disambiguation). ... Tuborg is a Danish beer brewing company which was founded in 1873, focusing on the pilsner style for the Danish market during its early history. ... Note: Carling beer is not produced by the Carlsberg brewery. ... Faxe Bryggeri A/S is a Danish Brewery located in the town of Fakse. ... The introduction of this article does not provide enough context for readers unfamiliar with the subject. ... Look up Ceres in Wiktionary, the free dictionary. ... A soft drink is a drink that contains no alcohol. ...


Next comes a selection of cold cuts (pålæg) and salads, as might be found on prepared smørrebrød.


Finally one is served a variety of cheeses and fruit, along with crackers or white bread. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Fruit (disambiguation). ...


Christmas lunch, the Julefrokost

A special variation on det kolde bord is the Christmas lunch, a festive holiday cold table or smorgasbord, served during the holiday season. A traditional julefrokost is a family event on Christmas day or shortly after. However, during the whole of December all groups of people (coworkers, members of clubs and organizations) generally hold their own annual julefrokost on a Friday or Saturday evening. The "lunch" may include music and dancing, and usually continues into the very early hours of the morning with plentiful drinking either on the premises or in after-hour bar tours. All over Denmark trains and buses run all night during the julefrokost season and the police are on a special lookout for drunk drivers. For other uses, see Christmas (disambiguation). ... This article or section does not cite any references or sources. ... For other uses, see Train (disambiguation). ... “Autobus” redirects here. ...


A very special part of, not only the julefrokost but of most festive, celebratory meals is the selskabssang (party song). These songs are very special to Denmark. They are sung to traditional tunes, and have specially written words that fit the occasion.


Similar to the julefrokost is the påskefrokost (Easter lunch) which is also widely celebrated, however not as widely as the julefrokost. This article is about the Christian festival. ...


Dinner (Aftensmad)

For the average family, dinner is the one meal of the day where everyone can be gathered. Due to the pressures of the modern life where both parents are likely to work, and the children are in school or pre-school institutions, dinner preparation and eating time becomes shortened. An amount of formality may be present at a dinner Dinner is a meal eaten in the evening. ...


Danes enjoy inviting people over for dinner. These are often elaborate affairs with many courses. Special events are often celebrated with family and friends at home, and such a celebration is not complete without a sit-down dinner.


Guests are generally invited to come at 6:00 p.m. for a welcome drink before dinner. Danes are punctual.[dubious ]


Welcome drink

The velkomstdrik is served shortly after guests arrive, and there are usually small snacks set out, such as nuts or potato chips (franske kartofler, literally: French potatoes). Some traditional favorites include: A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... For other uses, see Nut (disambiguation). ... Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ...

  • Martini -- Not a dry Martini, but vermouth served either straight up in an aperitif glass, or on the rocks.
  • Kir -- Champagne or white wine with blackcurrant liquour.
  • Champagne, sekt or other sparkling wine

Cocktails are becoming increasingly more popular, especially among the young. This article or section does not cite any references or sources. ... It has been suggested that Punt e mes be merged into this article or section. ... Kir Kir is a cocktail made with a measure of crème de cassis (blackcurrant liquor) topped up with white wine. ... Champagne is often consumed as part of a celebration Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. ... SEKT (Semantically Enabled Knowledge Technology) is the name of a European Union research project going from 2004 to 2006. ... For other uses, see Cocktail (disambiguation). ...


Appetizer

The first course is typically fish, although a wide variety of other appetizers are becoming more common. Common traditional appetizers include: For other uses, see Fish (disambiguation). ... Crudités variés, a typical hors d’œuvre in French cuisine Hors d’œuvre in Bosnian cuisine Hors d’œuvre, (IPA: French but often in English as ; French plural: hors d’œuvre, without an extra s; English plural often hors d’œuvres), also known as appetizer(s), refer to...

Description An appetizer typically consisting of cooked, peeled, chilled shrimp or prawns and cocktail sauce. ... Spaghetti with seafood (Spaghetti allo scoglio). ... A pâté (also spelled paté) is a spreadable paste, usually made from meat although vegetarian variants exist, and often served with toast as a starter. ... Chocolate terrine prepared as a dessert. ...

Soups

Soup is often a meal on its own, or served with bread. It can also be served before the main dish. For other uses, see Soup (disambiguation). ...

For the botanical genus, see Asparagus (genus). ... This article or section does not adequately cite its references or sources. ... This article is about the dish. ... Binomial name Allium ampeloprasum (Linnaeus) J. Gay The Leek (Allium ampeloprasum var. ... For other uses, see Bacon (disambiguation). ... Split peas are a split form of certain peas which are commonly used to make pea soup. ...

Main dishes (Hovedretter)

Fish, seafood and meat are prominent parts of any traditional Danish dish. For other uses, see Fish (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ... This article is about the food. ...


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 (ål), 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 (rødspætte), 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. COD may refer to many different topics, including: Cash on delivery Completion of discharge, shipping College of DuPage, a public Junior College with campuses in the suburbs of Chicago Call of Duty (series), a series of computer games Canadian Oxford Dictionary Carrier onboard delivery Catastrophic optical damage, a failure mode... Binomial name Melanogrammus aeglefinus (Linnaeus, 1758) The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic. ... Ling may refer to: Several species of fish: Burbot, Lota lota. ... Binomial name Nephrops norvegicus (Linnaeus, 1758) The Norway lobster, Nephrops norvegicus (also called Dublin Bay prawn or langoustine), is a slim orange-pink lobster up to 24 cm long [2] found in the north-eastern Atlantic Ocean and North Sea as far north as Iceland and northern Norway, and south... For other uses, see Eel (disambiguation). ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Binomial name Pleuronectes platessa Linnaeus, 1758 European plaice (Pleuronectes platessa) are a commercially important flatfish occurring on the sandy bottoms of the European shelf. ... For other uses, see Salmon (disambiguation). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... This article is about fish eggs. ... Genera Aptocyclus Cyclopsis Cyclopteropsis Cyclopterus Eumicrotremus Lethotremus Lumpsuckers or Lumpfish are mostly small scorpaeniform marine fish of the family Cyclopteridae. ... Bornholm is a Danish island in the Baltic Sea. ... The Baltic Sea is located in Northern Europe, from 53°N to 66°N latitude and from 20°E to 26°E longitude. ...


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 pålæg after being boiled. For other uses, see Pork (disambiguation). ... For other uses, see Beef (disambiguation). ... For other meanings of ham or Ham, see Ham (disambiguation). ... For other uses, see Bacon (disambiguation). ...


Steaks are commonly eaten out at restaurants, although good steaks are now available in supermarkets. A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ...


Chicken is also popular. A tray of frozen chicken pieces ready to put into the oven, Lørdagskylling (translated, Saturday chicken) is a quick and cheap way to feed a family. This article or section does not adequately cite its references or sources. ...


Traditional main course dishes

Tradition vs. the new Danish cuisine.

  • Beef hash (Biksemad) served with a fried egg and ketchup
  • Black pudding, made from blood (Blodpølse)
  • 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 (Æbleflæsk) served with an apple-onion and bacon compote
  • Roast pork (Flæskesteg) with crackling (svær)
  • Vandgrød (water porridge), usually barley porridge
  • Æggekage (egg cake) -- similar to an omelette, but made with flour so that it rises slightly.
  • Øllebrød (beer bread), a pudding made of rye bread, sugar and beer
  • Millionbøf, (translated: million steak), gravy filled with tiny pieces of beef (a million tiny steaks) poured over mashed potatoes.
  • Risengrød, (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 nisseøl. This is also used as the basis of the Danish Christmas dessert Risal'amande, which is often thought to be French because the name is derived from the French language, eventhough the dish is actually totally unknown in France.
  • Brændende Kærlighed (Burning Love) - mashed potatoes made with real butter and sødmælk (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 sliced onions.

A typical order of corned beef hash, hashed with potatoes and carrots. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Black pudding (Boudin noir), before cooking Black pudding or blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... “Geese” redirects here. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... Prune refers to any of more than 125 varieties of fruit, most grown for drying. ... an uncooked small haggis Haggis is a traditional Scottish dish. ... For other uses, see Pork (disambiguation). ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ... One of Jenny Nyströms Christmas-themed tomte paintings, a popular image of the modern tomte A tomte or nisse is a mythical creature of Scandinavian folklore, believed to take care of a farmers home and barn and protect it from misfortune, in particular at night, when the... Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice for desserts. ...

Vegetables, salads

Although the potato is the central vegetable in traditional Danish cooking, it is by no means the only vegetable associated with Danish cuisine. Those other vegetables that play an important role often had to be preserved for long periods of time in cold rooms, or were pickled or marinated for storage. Cauliflower, carrots and a variety of cabbages were often a part of the daily meal, especially when in season, in the days prior to widespread refrigeration.

  • Beans (bønner)
  • Peas (ærter) -- Danes can be almost obsessive during fresh pea season. Peas are a popular snack. They are bought by the bagful, and eaten raw as one walks along.
  • Brussels sprouts (rosenkål)
  • Cabbage (kål)
  • Carrots (gulerødder)
  • Creamed kale (grønlangkål), spinach or white cabbage
  • Cauliflower (blomkål)
  • Cucumber salad (agurkesalat)
  • Italian salad (italiensk salat), a mixture of vegetables in a mayonnaise dressing, served on ham and other cold cuts.
  • Onion (løg)
  • Pickled red beet slices (rødbeder)
  • Pickles, a mixture of pickled vegetables in a yellow gelatinous sauce, served with corned beef
  • Potatoes (kartofler), more than a vegetable (see below)
  • Russian salad (russisk salat), a red beet salad
  • Sweet and sour red cabbage (rødkål)

This article is on the plant. ... The Brussels sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2. ... Percentages are relative to US recommendations for adults. ... This article is about the cultivated vegetable. ... Cale (also called Borecole) is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cauliflower is a cultivar group within Brassica oleracea, in the family Brassicaceae. ... For other meanings of ham or Ham, see Ham (disambiguation). ... For other uses, see Onion (disambiguation). ... Cucumbers gathered for pickling. ... For other uses, see Potato (disambiguation). ... Russian salad or salade russe is a composed salad of diced vegetables and sometimes meats bound in mayonnaise. ...

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. For other uses, see Potato (disambiguation). ... From the 16th to the 18th century the name Huguenot was applied to a member of the Protestant Reformed Church of France, historically known as the French Calvinists. ... Fredericia is a city in eastern Jutland, Denmark, founded in 1650 by Frederik III, after whom it was named. ... // Events January 6 - The Committee of Inquiry on the South Sea Bubble publishes its findings February 11 - Sweden and Prussia sign the (2nd Treaty of Stockholm) declaring peace. ... Events March 2 - Small earthquake in London, England April 4 - Small earthquake in Warrington, England August 23 - Small earthquake in Spalding, England September 30 - Small earthquake in Northampton, England November 16 – Westminster Bridge officially opened Jonas Hanway is the first Englishman to use an umbrella James Gray reveals her sex... Frederick V, painting by Carl Gustaf Pilo Statue of Frederick V in the center of Amalienborg by Jacques François Joseph Saly Frederick V (March 31, 1723 – January 13, 1766) was king of Denmark and Norway from 1746, son of Christian VI of Denmark and Sophia Magdalen of Brandenburg-Kulmbach. ... Jutland Peninsula Jutland (Danish: Jylland, German: Jütland) is a peninsula in northern Europe that forms the continental part of Denmark and a northern part of Germany, dividing the North Sea from the Baltic Sea. ...


The potato is considered an essential side dish to every warm meal. A common expression is "Jeg er en heldig kartoffel!" (I am a lucky potato!). This gives an indication of the exalted and well-loved position that the potato takes in the life of the Danish people.


Especially prized are the season's early potatoes, such as those from Samsø. Samsø is an island in the North Sea bay of Kattegat 15 kilometers off the Jutland Peninsula. ...


Some favorites:

  • Au gratin potatoes
  • Baked potatoes with crème fraiche
  • Boiled new potatoes
  • Boiled potatoes smothered in butter with fresh dill or chives
  • Caramelized browned potatoes (brune kartofler)
  • Cold sliced potatoes arranged on buttered rye bread and decorated with mayonnaise and chive
  • Mashed potatoes covered with a meat stew
  • Pomfritter (french fries)
  • Potato salad (kartoffelsalat)
  • Potato wedges

The potato's flexibility is almost limitless. This article is about the salad. ...


Pasta and rice have made great inroads into the Danish diet, especially among the younger population.[citation needed] Percentages are relative to US recommendations for adults. ... For other uses, see Rice (disambiguation). ...


Sauces and condiments

Sauces and condiments are an important part of the Danish meal: For other uses, see Sauce (disambiguation). ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ...

  • 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).

Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. ... for the guitarist, see Dave Felton Gravy is a type of sauce, usually made from the juices that naturally run from meat or vegetables during cooking. ... This article is about the condiment. ... Mustard on bread. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Mustard on bread. ... Parsley sauce is a sauce commonly used as an accompaniment to gammon or fish. ... There are thousands of varieties of hot sauce Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. ... Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ... Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ...

Dairy products and eggs

While the traditional, commonly-eaten cheese (skæreost) 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. Cabrales bleu Cheese Blue cheese, known in French as bleu (blue), is a general classification of cows milk, sheeps milk, or goats milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. ... Danish tilsit is one of the most popular of Denmarks semi-soft cheeses and a great breakfast cheese. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Feta (Greek φέτα, feminine gender) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. ... Havarti is semi-soft Danish cows milk cheese named after the experimental farm on which it was first made in the mid 1800s. ...


Another strong cheese is Gammel Ole ("Old Ole"- Ole is a man's name), a pungent aged cheese that has matured for a longer period of time. It can be bitingly strong. It is often served in combination with sliced onion and aspic (sky) on Danish ryebread slathered with fat.


Strong cheeses are not to everyone's taste. Danes who find the smell offensive might joke about Gammel Ole's smelling up a whole house, just by being in a sealed plastic container in the refrigerator. One might also refer to Gammel Ole's pungency when talking about things that are not quite right, i.e. "they stink". Here one might say that something stinks or smells of Gammel Ole.


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: Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ...

Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... Cress can refer to several edible members of the family Brassicaceae used as leaf vegetables including watercress land cress (also known as Belle Isle cress, Early yellowrocket, American cress, dryland cress, upland cress, cassabully, creasy salad, Early winter cress, American cress and American watercress). ... This article is about the dish. ... For other uses, see Dill (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... This article is about the herb. ... Binomial name L. Wikimedia Commons has media related to: Rosmarinus officinalis Wikispecies has information related to: Rosmarinus officinalis Wikibooks Cookbook has an article on Rosemary Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus...

Fruit

Similarly to vegetables, fruit had to withstand long storage during the winter to become a part of the traditional cuisine. Fruit is generally eaten in smaller portions, often as an accompaniment to cheese, or as decoration with desserts. For other uses, see Fruit (disambiguation). ...


Fruit that is traditionally associated with Danish cuisine:

  • Apples (Æbler) Popular in traditional dishes as 'winter apples' store well. Can be fried and served with Flæsk (thick bacon)
  • Black Currant (Solbær), literally 'sun berries'
  • Cherries (Kirsebær) When in season eaten fresh. But famously cooked into cherry sauce, traditionally served over rice pudding (risalamande) at Christmas. Also used in making Heering, a famous cherry liquour, produced in Denmark.
  • Gooseberry (Stikkelsbær) literally 'thorny berries'. Used for stewed gooseberries (stikkelsbærgrød).
  • Pears (Pærer)
  • Plums (Blommer)
  • Raspberries (Hindbær)
  • Red currants (Ribs) Made to jelly or simply mixed raw with sugar as (Rysteribs), served to roast.
  • Strawberries (Jordbær), literally 'earth berries'

A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" (skovbær) and is a common component in tarts and marmalades. A popular dessert is made from boiling down one or more berries (and/or rhubarbs) into 'rødgrød (red porridge) med fløde (with cream)'. The cream, which is poured on top, is often substituted by milk. Binomial name Borkh. ... Binomial name L. The Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia. ... For other uses, see Cherry (disambiguation). ... Binomial name L. Wikimedia Commons has media related to: Ribes uva-crispa See Physalis peruviana for the tomato-like fruit commonly known as the Cape gooseberry and kiwifruit for the fruit sometimes known as the Chinese gooseberry. ... This article does not cite any references or sources. ... Species See text. ... Cultivated raspberries The raspberry (plural, raspberries) is the edible fruit of a number of species of the genus Rubus. ... Species Ribes rubrum The Redcurrant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family Grossulariaceae. ... For other uses, see Strawberry (disambiguation). ... Rødgrød med fløde   listen? (Danish: red porridge with cream) is a traditional Danish dessert pudding. ... Rødgrød med fløde   listen? (Danish: red porridge with cream) is a traditional Danish dessert pudding. ...


Rødgrød med fløde is often jokingly used by danes as an expression that is exceptionally hard to pronouce by people whith another native language than danish.


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 concentrate -- 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.
  • Gløgg -- 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 -- Mjød -- made legendary by the vikings.
  • Mineral water Danskvand, translated Danish water, often with citrus.
  • Tea -- growing in popularity are herbal teas.

A bottle and glass of Linie brand akvavit. ... For other uses, see Beer (disambiguation). ... bitter An antique (probably 1880s) bitters bottle from Germany that sold for $1240. ... For the several U.S. counties named Coffee, see Coffee County. ... Species See text. ... For other uses, see Wine (disambiguation). ... Glogg (Swedish: Glögg, Norwegian: Gløgg, Danish: Gløgg, Finnish: Glögi), also known as mulled wine, is the Scandinavian version of vin chaud. ... It has been suggested that glogg be merged into this article or section. ... <nowiki>Insert non-formatted text here <gallery> Insert non-formatted text here </gallery></nowiki>:For the beverage, see Hot chocolate. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... In many places, mineral water is often colloquially used to mean carbonated water (which is usually carbonated mineral water, as opposed to tap water). ... For other uses, see Tea (disambiguation). ...

Desserts

  • Ice cream -- Very common.
  • Pancakes -- Thin, crepe-like pancakes, rolled up, often sprinkled with confectioner's sugar, and served with strawberry jam.
  • Rice pudding (risalamande) --
  • Rødgrød med fløde -- Stewed, thickened red fruit (usually strawberries) with cream
  • Apple charlotte (Æblekage)-- Stewed apple topped with bread crumbs and crushed almond-flavoured meringue.

Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world, originating in Japan. ... Rødgrød med fløde   listen? (Danish: red porridge with cream) is a traditional Danish dessert pudding. ...

Baked goods

  • Breads
  • Cookies
  • Danish pastries— known in Denmark as wienerbrød (Vienna bread)
  • Kransekage (translated, ringcake) — an almond cake consisting of increasingly smaller and smaller rings stacked one on top of each other, creating an upside down cone form. The cake rings are decorated with white icing, and the cake is decorated with red-and-white Danish flags made of paper. On extra special occasions they will cover a bottle of champagne. Kransekage is typically served with champagne on New Year's and to celebrate such extra special occasions such as weddings, "round" birthdays and wedding anniversaries.
  • Kringle— a pretzel-shaped cake, especially associated with Denmark in the United States
  • Layer cakes
  • Pebernødder— pepper nuts, a small, spice cookie associated with Christmas
  • Æbleskiver— made in a special pan, these round, pancake-like dough balls are traditionally eaten with jam and powdered sugar at Christmas.

For other uses, see Bread (disambiguation). ... This article is about the food. ... A glazed apple Danish. ... Binomial name (Mill. ... New Years Eve is a celebration held the day before New Years Day, on December 31, the final day of the year. ... Kringle is a thin, delicate pastry developed hundreds of years ago in Denmark. ... Layer Cake is a 2004 British gangster thriller, directed by Matthew Vaughn. ... Pebernød is Danish for pepper nut. Pebernødder are traditional small, hard cookies native to Denmark. ... Æbleskiver. ...

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 rugbrød, 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 smørrebrød, which is closely related to the Swedish smörgås, literally 'spread bread' (smør 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 smørrebord are available. For other uses, see Scandinavia (disambiguation). ... A typical restaurant in uptown Manhattan A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. ... Rugbrød (Danish, rye bread) is the most commonly used bread in Denmark. ... Rye bread is bread made with rye flour. ... Binomial name Secale cereale M.Bieb. ... This article or section does not cite its references or sources. ... Danish cuisine, like that in the other Scandinavian countries (Sweden and Norway), as well as that of northern Germany, its neighbor to the south, is traditionally heavy and rich in fat, being predominated by carbohydrates, meat and fish. ... Baguette and rugbrød open sandwiches An open sandwich, also known as an open face sandwich or open faced sandwich, is a sandwich consisting of one slice of bread with one or more food items on top of it. ... For other uses, see Butter (disambiguation). ... Herrings is a village located in Jefferson County, New York. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article is about the fruit. ... For other uses, see Tomato (disambiguation). ... For other uses, see Pork (disambiguation). ... For other uses, see Salmon (disambiguation). ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... This article is about the fruit. ... Sliced Red Onions Two whole Red Onions Red onions are cultivars of the onion with purplish red skin and white flesh tinged with red, unlike Spanish Onions, which have yellow skins. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... For the botanical genus, see Asparagus (genus). ... This article is about the cultivated vegetable. ... Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ... An Italian sandwich. ... Wikipedia does not yet have an article with this exact name. ...


A famous and very old restaurant in Copenhagen's historic Nyhavn harbour, Ida Davidsen, serves up many imaginative combinations, and the fridge in a typical Danish home will often be stocked with toppings for rugbrødsmad, or "rye bread meal", which is a way of saying "a plain normal lunch". Denmark has strong traditions of special types of food eaten at particular times of the year, such as smoked eel with slices of a sort of scrambled-egg loaf eaten on rye bread at New Year, accompanied by beer. Other types of bread are sold in supermarkets and in bakeries, which are important shops in every town and shopping centre. Many people still bake at home, particularly boller, which are small bread rolls, and often the traditional kringle, which is a long cooked dough with currants and a brown sugar and butter paste. Home-baked bread uses moist yeast, the major brand Malteserkors being a division of Carlsberg Brewery. In the great trucking strikes of 1998, yeast was one of the first products to be sold out in shops, indicating the importance of home baking in Denmark. Sliced white bread is known in Denmark as franskbrød, literally "French bread", and is not as common as it is in many other western countries. People often eat jam with cheese on crusty white bread for breakfast, and also very thin slices of chocolate, called pålægschokolade. For other uses, see Copenhagen (disambiguation). ... Ida Davidsen is a celebrated smørrebrød restaurant located in the heart of Copenhagen, Denmark. ... Supermarket produce section A supermarket is a store that sells a wide variety of goods including food and alcohol, medicine, clothes, and other household products that are consumed regularly. ... Bakery foods A baker is someone who bakes and sells bread, cakes and similar foods. ... Kringle is a thin, delicate pastry developed hundreds of years ago in Denmark. ... A currant can refer to Redcurrants and blackcurrants, berries of the genus Ribes. ... Brown sugar typical of that bought in Western supermarkets Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. ... For other uses, see Butter (disambiguation). ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Carlsberg A/S headquartered in Valby, Denmark, with its operating company, Carlsberg Breweries A/S, headquartered in Copenhagen produce Carlsberg Beer. ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ... Breakfast is the first meal of the day, typically eaten in the morning. ... For other uses, see Chocolate (disambiguation). ...


Another popular way of consuming bread in Denmark is as tiny buns for long hotdogs, made out of white bread, which are available in small kiosks everywhere and in pølsevogne ("sausage-vans") that move about in the cities.


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.

There also exists a vast amount of other types of sweets and candy, ranging from gum drops and drageé to mints and caramel sweets. Bland selv slik (lit: mix yourself candy) is common in danish supermarkets and kiosks, and consists of an amount of plastic boxes, usually between 20 and 50, each containing a different type of candy, which is then put into a paper bag with a small shovel-like object. The paper bag is then weighed, and paid for. Prices are usually measured "by the 100 grams". Both danish and imported candy are found in these box assortments, and the shape, texture and flavor differences are often extremely creative. Candy have been manufactured resembling a vast amount of objects, such as flying saucers, tennis raquets, soccer balls, butterflies, and even more strange, also teeth and toothbrushes. For other uses, see Chocolate (disambiguation). ... Binomial name Glycyrrhiza glabra L. Liquorice or licorice (see spelling differences) (pronounced IPA: licorish) is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. ... Two German brands of salmiakki. ... Fruit shapes molded from marzipan Marzipan is a confection consisting primarily of sugar and ground almonds. ... Wine gums are chewy, firm sweets similar to gumdrops, except they are not sugar-coated. ... Gumdrops are a type of confectionery (candy). ... A piece of caramel confectionery. ...


The new Danish cuisine

Danish cuisine continues to change and keep up with the times. It has become more health-conscious, and has drawn inspiration (fusion cuisine) not only from the traditional French and Italian kitchen, but also from many other more exotic gastronomical sources. These come often from either the travels of cooks, but also their immigration into Denmark from all over the world. Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ...


Danish cuisine has also looked inwards at the rich possibilities inherent in Danish traditional cooking, and in this way attempted to redefine itself, using local products and cooking techniques that have in the past been used in limited ways.


Older Danish food-lovers, however, stick to their old traditions, and cook as described above. It is also exceedingly common in families that mothers and fathers cook together and teach their children how to cook, as food and eating is a very important subject in family life, and a central element in the pursuit of hygge.


External links

References

  • Mylius Thomsen, Allan (2006). Café Fodkold - Eventyret om den danske pølsevogn. Copenhagen: Lindhardt & Ringhof. ISBN 87-90189-15-9. 
Wikibooks
Wikibooks Cookbook has an article on
Cuisine of Denmark

  Results from FactBites:
 
Denmark - Wikipedia, the free encyclopedia (4177 words)
Denmark borders the Baltic Sea and the North Sea, and consists of a peninsula named Jutland (Jylland) attached to Northern Germany, the islands of Funen (Fyn), Zealand (Sjælland), Bornholm (Bornholm) and many smaller islands, often referred to as the Danish Archipelago.
Denmark is a constitutional monarchy, one of the oldest monarchies in the world, and is part of the European Union.
Denmark is one of the elected members of the UN Security Council and is a leader in the "Scandinavian Model" of public services.
Cuisine of Denmark - Wikipedia, the free encyclopedia (4901 words)
The cuisine of Denmark, like that in the other Scandinavian countries (Sweden and Norway), as well as that of northern Germany, its neighbor to the south, is traditionally heavy and rich in fat, consisting mainly of carbohydrates, meat and fish.
Moreover, Denmark's geography, which comprises of many islands meant that before industrialization and concommitant advances in transportation it was difficult, time-consuming, and costly to travel great distances, or to ship products.
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.
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