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A Little Perspective from Djibouti (with poll)

I don’t know about you, but I cook standing up. I never gave it any thought until today. It’s just what I do in my daily cooking routine.

To add some pizzaz to my routine I even bought an apron. It has a sage green floral print and makes me look very tidy. Until you look down and see that I’m wearing fuzzy slippers (shh, don’t tell Fly Lady).

So, what does this have to do with Djbouti?

Just the other day, American blogger “Djibouti Jones” had a friend over for dinner.

A Djiboutian friend.

That friend asked her lots of questions.

It was her last question that floored me.

She asked “Why do you cook standing up?”

Think about that for a minute. Soak it in. Ask yourself that very question.

Why do I cook standing up? What cultural assumptions am I a part of… without even realizing it!

Amazing.

Turns out, in Djibouti, many people cook squatting or sitting around a fire. Different technique… different “normal” but, guess what? Dinner still comes out grand.

Her friend’s simple question tugs at me. It reminds me of the reason I am so passionate about this Adventure – how I love using food as a vehicle to explore and expose the joys of our global story – whether it be in our differences or similarities … How great life is when we can enjoy each culture as a precious gift. Let us begin 2011 with our hearts open to new ideas, new ways of doing … new food!

Thank you for sharing 2010 with Global Table Adventure… I’m looking forward to a tasty and illuminating 2011.

Dyed Rice | Rainbow Rice Palau

Serves 6-8

I could confetti dozens (hundreds!) of newlyweds with all the rice we’ve made for our Adventures around the world. While they’ve all been incredible, I’m here to tell you that Rainbow Rice takes the cake for beauty, novelty, and fun factor.

Want your own festival on a plate? Here are 5 important tips to making perfect Rainbow Rice:

  • Only use one or two colors to dye the rice. Any more becomes a bit… chaotic. Make a theme out of it – pink for a baby shower, red and green for Christmas, orange and red for Thanksgiving, etc.
  • Only dye a little bit of rice (maybe 1/4 cup of cooked rice per color) so that the dominant color is white.
  • Use a lot of dye for a more dramatic effect.
  • To avoid color bleeding: let the dyed rice air out and finish steaming before mixing with the other rice. It helps to dye the rice from the top of the pot, which is naturally drier than the rice at the bottom of the pot. Spreading it out on a plate or shallow bowl also helps.
  • Never dye overcooked or wet rice. The mushy texture will bleed the color all over the rice.
  • This is a great project to get kids involved in cooking. Borrow the neighbors kids if you have to – their excitement will make Rainbow Rice even more enjoyable for you.

FYI – Here’s my inspiration photo, from the blog Djibouti Jones.

Ingredients:

For the rice:

2 cups basmati rice
4 cups hot water
1 onion, chopped
1 cinnamon stick
5 whole cardamom pods
1 tsp ground cumin
salt & pepper
ghee (or vegetable oil)

For the traditional garnish:

1/2 carrot, sliced into matchsticks
1/4 red onion, thinly sliced
palm full of golden raisins
ghee (or vegetable oil)

Method:

Let’s get started! Borrow a couple of kids, put on a little music and a great, big smile. Drop a spoonful of ghee (or oil) in a pot and heat it over medium heat. Sauté the onions with the spices until soft and fragrant.

Be sure to add salt and pepper.

So far it seems like everyone in the world uses salt and pepper. Perhaps this could be used as grounds for world peace?

Next, drop in hot water, bring to a boil, cover and reduce to a simmer. Cook 15-20 minutes, or until rice is tender and water is absorbed.

Meanwhile, make the garnish. You’ll love the sweet, crispy combo. In fact, you might want to double the recipe and mix it all up with the rice. Depends how much of a good thing you can handle.

Either way, chop up your carrot and red onion…

… and toss with some ghee or vegetable oil and cook over medium heat until crispy and dark golden brown. It’ll take several minutes. Stir it a few times to cook evenly.

When the rice is cooked, uncover and let it cool for about 5 minutes. Remove the cardamom seeds and cinnamon stick. Then fluff the mixture gently with a fork – get the onions all mixed in.

Now for the fun… let’s make a rainbow!

Divide the cooked rice into three bowls – one large and two small (the small ones should be filled with about 1/4 cup of rice – you can always add more if desired)

If you have kids, let them squeeze the food coloring onto the rice – they’ll love it! I was almost out of blue. Hence the splitter splatters.

Next up – red. Add several drops, until you like how the color looks. My red dye was nice and full. (If you add some yellow to the red, you”ll get orange. Pretty!

Mix the colors together and let rest long enough for the food coloring to soak in – about 5-10 minutes. I probably added too much dye. I thought the electric colors might lure a leprechaun with a pot of gold to sit by my Rainbow Rice. Then I remembered we were cooking Djibouti, not Ireland.

Next, sprinkle the dyed rice evenly over the white rice. Try to break it up…  (some people serve it like this, with no further fussing)

Or you can mix it… here’s the results the second time I did it (on plain rice)

And here’s the results the first time I did it (on flavored rice, with the buttery-good garnish).

What do you think…

…do you like neon rice or more muted tones?

Dyed Rice | Rainbow Rice Palau
Votes: 0
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I could confetti dozens (hundreds!) of newlyweds with all the rice we’ve made for our Adventures around the world. While they’ve all been incredible, I’m here to tell you that Rainbow Rice takes the cake for beauty, novelty, and fun factor.
Servings
6-8 people
Servings
6-8 people
Dyed Rice | Rainbow Rice Palau
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I could confetti dozens (hundreds!) of newlyweds with all the rice we’ve made for our Adventures around the world. While they’ve all been incredible, I’m here to tell you that Rainbow Rice takes the cake for beauty, novelty, and fun factor.
Servings
6-8 people
Servings
6-8 people
Ingredients
For the rice
  • 2 cups basmati rice
  • 4 cups hot water
  • 1 onion , chopped
  • 1 cinnamon stick
  • 5 whole cardamom pods
  • 1 tsp ground cumin
  • salt
  • pepper
  • ghee (or vegetable oil)
For the traditional garnish
  • 1/2 carrots , sliced into matchsticks
  • 1/4 red onion , thinly sliced
  • 1 handful golden raisins
  • ghee (or vegetable oil)
Servings: people
Units:
Instructions
  1. Drop a spoonful of ghee (or oil) in a pot and heat it over medium heat. Sauté the onions with the spices until soft and fragrant. Add salt and pepper.
  2. Drop in hot water, bring to a boil, cover and reduce to a simmer. Cook 15-20 minutes, or until rice is tender and water is absorbed.
  3. Meanwhile, make the garnish. Chop up your carrot and red onion and toss with some ghee or vegetable oil and cook over medium heat until crispy and dark golden brown. It'll take several minutes. Stir it a few times to cook evenly.
  4. When the rice is cooked, uncover and let it cool for about 5 minutes. Remove the cardamom seeds and cinnamon stick. Then fluff the mixture gently with a fork - get the onions all mixed in.
  5. Divide the cooked rice into three bowls—one large and two small (the small ones should be filled with about 1/4 cup of rice—you can always add more if desired).
  6. Add food coloring into the rice dishes and mix together. Let rest long enough for the food coloring to set in—about 5-10 minutes. Next, sprinkle the dyed rice evenly over the white rice. Try to break it up. (Or just mix it).
  7. Enjoy!
Recipe Notes

Here are 5 important tips to making perfect Rainbow Rice:

Only use one or two colors to dye the rice. Any more becomes a bit… chaotic.

Make a theme out of it – pink for a baby shower, red and green for Christmas, orange and red for Thanksgiving, etc.

Only dye a little bit of rice (maybe 1/4 cup of cooked rice per color) so that the dominant color is white.

Use a lot of dye for a more dramatic effect.

To avoid color bleeding: let the dyed rice air out and finish steaming before mixing with the other rice. It helps to dye the rice from the top of the pot, which is naturally drier than the rice at the bottom of the pot. Spreading it out on a plate or shallow bowl also helps.

Never dye overcooked or wet rice. The mushy texture will bleed the color all over the rice.
This is a great project to get kids involved in cooking. Borrow the neighbors kids if you have to – their excitement will make Rainbow Rice even more enjoyable for you.

Drink your way around the world this New Year’s Eve

A little bonus post, in honor of New Year’s Eve… Global Table-style!

My party days are long over (unless you count staying up all night with a sick baby). Still, I appreciate a good drink on a special occasion.

When it comes to New Year’s Eve, I’m in bed long before the ball drops – I don’t even stay up to watch it on TV (I don’t have one). Last year I went to bed at 10pm. I’m aware that I’m developing elderly tendencies a little too soon. I’m aware that I’m incredibly unhip. But my cushy, cozy, amaaaazing bed is just too tempting, especially when my eyelids are drooping. And, for what it’s worth, Mr. Picky agrees.

Whether you are a big drinker or not, New Year’s Eve is a great excuse to educate yourself about international customs and try something new. I’ve run across several tasty drinks on my culinary tour of the world; here’s a quick rundown of some beverages you might try this New Year’s Eve (whatever you do… please, please, please, be responsible!):

DRINKS WITH ALCOHOL

Bambus (recipe)

If a Croatian has a bottle of bad wine they’ll use it to make Bambus – a blend of red wine and fizzy coca cola. The sweet cola really covers up any sour flavors… plus the bubbles make this drink festive!

Gløgg (recipe)

Mulled wine, the go-to winter drink in Denmark – loaded with cinnamon sticks, orange peel, cloves, and more. Perfect after a long winter’s walk.

Mojito (recipe)

If you have the winter blues, try this fresh Caribbean/South American drink – made with fresh mint, rum, and sugar, it’s strong so if you usually like sweet drinks, stay clear or adjust the recipe.

Spiked Coconut Water (recipe)

Here’s another drink from the Caribbean, full of healthy coconut water, rum, and lime juice. One of my top favorites and recommended by Jimmy Buffett.

NON-ALCOHOLIC DRINKS

Bosnian Coffee (recipe)

Much like Turkish coffee – an espresso sized cup of coffee goodness. Recipe includes a video of how to make it. You might want this one for the morning after…

Butter Tea (recipe)

This Bhutanese drink is exactly what it sounds like, although usually made with Yak butter. Yak… now that’s a fun word to say.

Iced Hibiscus Drink with Pineapple (recipe)

This sweet and tart drink is popular throughout many parts of Africa; we made it for our Burkinabe meal.

Spiced Papaya Milk (recipe)

Many people in hot northern Chad enjoy this creamy and refreshing blend of papaya, milk, cardamom and ginger.

Avena – Colombian Oatmeal Smoothie (recipe)

You can make this one ahead and pull it out when needed – perfect for brunch (you know, if you slept in and need a healthy pick-me-up) – a blend of oatmeal, milk, cinnamon and more.

Kompot (recipe)

Dried fruit stewed with sugar, then served over ice. Refreshing way to celebrate the holidays, eastern European-style.

Menu: Djibouti

Food coloring fun,  one-sided “pancakes,” and one pot wonders… we’ve made it to Djibouti. This east African country really has a way with flavors – rich, bold, and warmly spiced – yet so simple to put together. I mean, what cook wouldn’t love a whole grain “pancake” that you don’t have to flip? I’m officially in love.  Even Mr. Picky wasn’t so picky this week. And that’s a good thing.

Rainbow Rice Palau (Dyed Rice) [Recipe]
Brighten up the dinner table with the vivid colors of Rainbow Rice. One bite fills your mouth with warm cinnamon, cumin, cardamom and more. Traditionally served for special holidays – try any combination of colors to coordinate with your special day.

Djiboutian Lamb & Rice (Skoudehkaris) [Recipe]
A one pot dish of lamb stewed with tomatoes, onion, rice, cayenne, cumin, cinnamon, cardamom, and a teeny pinch of cloves.

Yeast-Risen Flatbread (Laxoox) [Recipe]

This yeast-risen flatbread/pancake can be eaten with sweet or savory food. It is browned on one side only – try it topped with lamb stew or dipped into sauces – the open holes will absorb loads of flavor. When Laxoox is served for breakfast it is often soaked with a generous drizzle of honey. Bananas are readily available in most of Djibouti and add fresh fruity flavor.

About the Food of Djibouti

Djibouti: if you’re pronouncing the name of this African country right, English-speaking people will raise their eyebrows.

Try it out – “dja booty.”

The word has had endless inappropriate puns associated with it.

But let’s move past the unusual name… to the unusual food situation. According to doctor’s without borders, less than 1/2 of 1 percent of the small, arid landscape can be farmed. As a result, most food is imported and expensive. I’ve read accounts of eggs costing seven dollars a dozen. Seven dollars!

Meals are a blend of Middle Eastern, Somali, French, and other regional influences.

Imagine slaughtering your own meat. Would you have the stomach for it?

In Djibouti, the practice is fairly common – meat is purchased “living” and then, when feast day arrives, the animal is slaughtered and prepared. Lamb is particularly popular and is served in association with special holidays such as the Islamic one, Eid al-Adha. The national dish, called Skoudekharis, is a one pot dish of rice and includes generous portions of lamb [Recipe].

I found an incredible blog by the mom of an American family living in Djibouti; her accounts of the food are worth repeating. Here is her account of a typical meal for Eid al-Adha:

Our neighbors downstairs brought us a plate of ambabuur, a sugary, fried sour pancake dipped in runny yogurt. For fourteen Eids now, they have brought us this breakfast and I am always thankful they do, though we can never eat all of it. But I’m grateful for how they include us and welcome us into their holiday. Whenever they slaughter a sheep they also bring us platters of brightly dyed rice, boiled sheep, spicy sauce and salad.
– Djibouti Jones

The brightly dyed rice is fairly common for festivals and lots of fun to make [Recipe]

Here’s another special meal – both the garoobey and the subag sounds fascinating:

On my right was the food table, cambaboor (a sort of sweet, fried, rancid pancake and sour yogurt), garoobey (like oats soaked in milk with cumin) and subag (runny butter cooked over charcoal and left buried in the ground to ferment).
–Djibouti Jones

Here are a few other day-to-day meals – love the term “grease-bomb” – Mr Picky would be all over that! The laxoox, however, is dear to my heart [Recipe]:

Shaah iyo furin or beer or laxoox for breakfast (tea and bread or liver or an injera-like flat bread), sugo or hilib iyo bariis for lunch (grease-bomb spaghetti or beef and rice), misir for dinner (beans), kalluun on Friday (fish). During holidays or in a particularly wealthy family, the menu may vary a bit more.
–Djibouti Jones

I get giddy inside when I come across these kinds of first hand accounts. They make me feel like I am sitting down for dinner in each of these countries. The bonus? Mrs. Jones is putting together a cookbook with her community in Djibouti. I, for one, am keeping my eyes on her blogspot!

Gingerbread Houses from Around the World!

Power tools, fireplaces, and an entire town made of “gingerbread” – today is all about gingerbread.

First up, the winning entry to our Global Gingerbread Contest:

Here’s the story behind her house:

As a recent graduate with a degree in European History and a concentration in Slavonic/East European Studies, I really wanted my “international/foreign” house to reflect that region. While I originally hoped to incorporate some designs common to Psyanki or Wycinanki (aka, ornately dyed easter eggs and polish paper cuttings), I eventually settled on creating a little house inspired by the Slovak village of Čičmany.

This tiny village is well known for its beautiful folk architecture that has been carefully maintained and preserved over the years–all the buildings are covered in a variety of white-painted patterns and designs. As a result, the houses  really do look something like life-sized gingerbread houses! While the village is, of course, quite unique, I believe it does reflect many motifs and values that are common through the last few hundred years of Eastern European folk tradition. It also preserves the balance of beauty and utility that is seen in folk art around the globe—not only is the white paint pleasing to look at, it serves the dual purpose of preserving the wood against decay.
– Jennifer A.

Just wait ”til you see her inspiration.. it’ll blow your mind.

But, first, here’s the walls of her house:

And here it is, all set up:

And here’s the “gingerbread” town she used as inspiration… super cool!

Great work, Jennifer! Send me an email to claim your prize!

Next up… we had our very own gingerbread making fun with our friends Alan and Michelle.

We knew things were going to be serious when they brought out the power tools!

What did they have up their sleeves? They wouldn’t say…  their plans were top secret!

Let me just say this – their house eventually had fully operational windows made entirely of food.

Here’s half the hinging mechanism. The pretzel eventually gets stuck on with Nilla Wafer hinges. For real.

Can you see them in the background there?

I’m pretty sure they were both A+ students because they also thought to put a mountain in the background.

And they strung it up with lights…

…which was a delicate operation.

Here’s the finished house… a cozy mountain home

With a tasty doorway…

And tons of trees… Ugh, I could just curl up in their house on a cold winter’s day.

They based their house on Medicine Park, Oklahoma where the buildings are made with local rocks and look like cobblestone.

Here’s me and Mr. Picky in front of one, back when we were just dating… ah, young love.

As for our gingerbread house… we first focused on the landscape…

Somewhere by the ocean… my favorite place to be, in the whole wide world…

And used graham crackers instead of a kit… so we could make an odd shape…

But once we decorated it, no one could tell…

Here’s the first floor…

Oh, and here’s our ocean-side fireplace, right near our boat dock …

You know, in case we felt like listening to the waves while sitting beside a crackling fire, awaiting our boat…

And here’s the walkway to our home… complete with a spiky grass clump.

As you can see, we eventually got a tower on top…

And a super sweet flag…

From our “homes” to yours, have a great Holiday Season!

Save Christmas with 3 Dishes From Around the World

Mayday, mayday! I opened and closed the fridge about 10 ten times. Nothing to eat. Nothing to offer guests.  Each time I peered in, I hoped for a different result (there had to be something in there besides baby yogurt and beets… seriously) but … nope… there I was – December 22 – with a full house and no nom noms or drinks.

To be fair, I wasn’t expecting three dear friends to drop by all at once (one of which hadn’t had breakfast or lunch due to a busy, busy morning) … but then again… it’s Christmas week…

Now that I am fully traumatized (and my friends half starved to death), I’d like to share some wisdom: During the holiday season, always have an impromptu party on standby! You can learn from my mistakes and have the ingredients for this super easy snack and one of these two traditional Christmas drinks ready to go … you know, should someone decide to pop over to bring you a gift.

And then you won’t have to serve them stale teething biscuits or your leftovers from the night before.

1. Cameroonian Peanut Butter Croissants (Groundnut Croissants)

2. Iced Fruit Drink (Kompot)

3. Fabulous Mulled Wine (Gløgg)

10 Fabulous Finger Foods from Around the World (a.k.a. Party Food)

I’d rather not eat pancakes if I have to use a knife and fork.  I much prefer tearing them into small, irregular pieces before dipping – just barely – into maple syrup and taking a bite. Licking my fingers completes the happy process.

Yes… I love eating with my fingers (don’t you?). And, from what I’ve read, I’m in good company around the world. Here’s ten international, absolutely fabulous ideas to get you through this finger-lickin’ party season.

1. Camarao Grelhado Piri Piri (Grilled Prawns with Peppers)

2. Beef Empanadas

3. Armenian Stuffed Grape Leaves (Yalanchi Sarma)

4. Armenian Spiced Feta (Brinza)

5. Spicy Meatballs with Pomegranate sauce (Fesinjan Kyufta)

6. Himalayan Fruit Salad

7. Brazilian Romeo and Juliet (Romeu e Julieta)

8. Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty)

9. Danish Meatballs (Frikadeller)

10. Smoked Salmon Smørrebrød


5 Christmas Desserts from Around the World

Our pickup truck is overflowing with donations and our bedroom is now gift central (shh, don’t tell Ava). Thus is the cycle of life.

Today, mostly because I can’t stop eating the candy meant for our stockings, I’m sharing 5 dessert recipes from around the world which are perfect – in my opinion – for Christmastime. So, put on your aprons! Let’s bring a little piece of the world to our families this holiday season.

P.S. Stay tuned … all week I’ll be sharing recipes from around the world that’ll fit right in on your Christmas table… as well as a look at our gingerbread houses (We’ll start back up with cooking Djibouti next week).

1. Bajan Christmas Puddin’ (Pound Cake with Cherries)

2. Llokume (Turkish Delight)

3. Sacher-torte (Austrian Chocolate Tart with Apricot Jam)

4. Chilean Crema de Limon (Chilean Lemon Ice Cream)

5. Baked Milk Custard (Leche Asada)

Monday Meal Review: Denmark

I’m not one to get manicures. I don’t even wear gloves when washing dishes to keep my hands from drying out (do you?). But still, some days I just can’t face getting my hands dirty.

Like on days when I have to make meatballs.

Here’s how it plays out:

I look at the bowl of deftly seasoned meat. The meat looks back at me. I blink a few times.

Eventually, after a big sigh, I roll up my sleeves, dunk my hands into the cold, clammy mixture and get to work.

Then I remember I forgot to take off my rings and my stomach churns.

Call me a prima donna, but this week I decided to skip the hassle and made my meatballs with 2 large spoons.

My rings and fingernails stay gunk-free and my general sanity is forever relieved.

It’s  just like making drop cookies. Here’s what you do:

Scoop up a blob of meat with one spoon. Pass the blob back and forth from spoon to spoon, while simultaneously smoothing and honing the blob into a ball. Drop into hot, oiled frying pan… or, if you don’t think you can work fast enough, drop onto a lined/floured cookie sheet until you’re ready to cook them all.

Huzzah! Clean hands!

Danish Meatballs (Frikadeller) [Recipe]


What I liked most about this dish:

These are the most tender, lovely meatballs. Mr Picky says it all: “Awesome.”

What I liked least about this dish:

These are really sticky and hard to shape. Make sure you refrigerate for at least 30 minutes before trying to work them. Use two spoons (like drop cookies) to shape the meatballs and you’ll have a better time of it. They are 110% worth the trouble.

Smoked Salmon Smørrebrød [Recipe]


What I liked most about this dish:

There are mountains of variations on smorrebrød – but they all have one thing in common: they are assembled with an eye for beauty. This particular recipe has a nice crunch from the cucumber and the lemony kick really makes the smoked salmon come alive.

What I liked least about this dish:

I would have enjoyed a few more onions on mine – but we can’t quibble over such things. Overall this was a great appetizer.

Fabulous Mulled Wine (Gløgg) [Recipe]


What I liked most about this dish:

Glogg is winter cheer in a glass. I loved how the orange zest perfumes the drink… the flavor was mild but really great to sip on after a brisk walk around the neighborhood, looking at Christmas lights.

What I liked least about this dish:

Unless you are going to let it sit for while, the flavor will be mild and I suggest using double the spices. You know, since it cooks for such a short period of time. However, that’s the fun – adjust and play to make the best Glogg you can!

Danish Apple Cake (Æblekage) [Recipe]


What I liked most about this dish:

The crunchy/sweet top was wonderful… I would be happy with nothing more than a plate of the topping.

What I liked least about this dish:

The cake itself was a bit dry. In the future I would add one chopped apple to the batter to moisten things up (I modified the recipe to indicate this). The only problem is getting the cooking time right once the second apple was in. Your ovens might vary, so check it with a toothpick. NOTE: I would still put the apple on top because it made for a great texture with the brown sugar and walnuts. Yum.

Ava’s Corner:

httpv://www.youtube.com/watch?v=x6LDUhItNhQ

Danish Apple Cake | Æblekage

Makes One 6″ Cake
Æblekage can be made any number of ways, but this recipe is super special because Anne A., one of our Danish readers, found it in her mother’s recipe box.  We did a little tweaking and, voila… Global Table’s Aeblekage, a little like Anne’s mamma used to make.
The texture is on the muffin-side of things; you’ll love it with coffee or tea.

Ingredients:

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups flour
1 small apple, halved and sliced thinly
1 small apple, diced
Topping:
1/8-1/4 cup brown sugar
1/8-1/4 cup chopped walnuts
Dots of butter
Use a 6″ cake pan
Method:
Put a load of laundry in the washer (optional).
Preheat the oven to 350F.
Meanwhile, cream butter with brown sugar until light and fluffy.
Add in the eggs, one a time.
Next up, vanilla extract – the best perfume in the world (just dabble a little on your wrists).
Next, drop in the dry ingredients, starting with flour…
… cinnamon…
… and baking powder.  See all the scratches on this measuring spoon? Yeah, that’s from the garbage disposal. Whoops.
Mix until well incorporated … be sure to scrape the sides.
Then, get the apples ready. Slice one up thinly, and dice the other.
Mix the diced apples into the stiff batter (this photo doesn’t show apples because this version didn’t include them in the batter.. but go for it – the cake needs the extra moisture)
Top with the other, thinly sliced apple.
You spin me right ’round baby, right ’round.
In a  small bowl, mix together chopped walnuts and brown sugar. Try not to eat every last drop.
Sprinkle over the top of the cake. I used a little topping – next time I’ll use a lot of topping. If you dare, dot with butter for extra goodness.
Bake for 40-45 minutes (if you added the second apple, try about an hour) or until an inserted toothpick comes out clean and your whole house smells like heaven. Or a bakery. But I’m not sure there’s a difference…
Breakfast like this sure makes it easier to get out of bed!
Danish Apple Cake | Æblekage
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Æblekage can be made any number of ways, but this recipe is super special because Anne A., one of our Danish readers, found it in her mother’s recipe box. We did a little tweaking and, voila… Global Table’s Aeblekage, a little like Anne’s mamma used to make. The texture is on the muffin-side of things; you’ll love it with coffee or tea.
Servings Prep Time
1 6" cake 15 minutes
Cook Time
40-45 minutes
Servings Prep Time
1 6" cake 15 minutes
Cook Time
40-45 minutes
Danish Apple Cake | Æblekage
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Æblekage can be made any number of ways, but this recipe is super special because Anne A., one of our Danish readers, found it in her mother’s recipe box. We did a little tweaking and, voila… Global Table’s Aeblekage, a little like Anne’s mamma used to make. The texture is on the muffin-side of things; you’ll love it with coffee or tea.
Servings Prep Time
1 6" cake 15 minutes
Cook Time
40-45 minutes
Servings Prep Time
1 6" cake 15 minutes
Cook Time
40-45 minutes
Ingredients
  • 1/2 cup butter , softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 small apples , diced
Topping:
  • 1/8-1/4 cup brown sugar
  • 1/8-1/4 cup walnuts (chopped)
  • dots butter
Servings: 6" cake
Units:
Instructions
  1. Preheat the oven to 350F. Meanwhile, cream butter with brown sugar until light and fluffy. Add in the eggs, one a time, along with the vanilla extract.
  2. Add the dry ingredients: flour, cinnamon, and baking powder.
  3. Mix until well incorporated … be sure to scrape the sides. Then, get the apples ready. Slice one up thinly, and dice the other.
  4. Mix the diced apples into the stiff batter (this photo doesn’t show apples because this version didn’t include them in the batter.. but go for it – the cake needs the extra moisture)
  5. Top with the other, thinly sliced apple.
  6. In a small bowl, mix together chopped walnuts and brown sugar. Try not to eat every last drop. Sprinkle over the top of the cake. I used a little topping – next time I’ll use a lot of topping. If you dare, dot with butter for extra goodness.
  7. Bake for 40-45 minutes (if you added the second apple, try about an hour) or until an inserted toothpick comes out clean and your whole house smells like heaven.

Danish Meatballs | Frikadeller

Makes about 30 small meatballs

I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve.

Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread.

NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!

Ingredients:

1/2 lb beef
1/2 lb pork
2/3 cup flour
1/2 cup of milk
1/4 cup heavy cream
1 ½ tsp salt
¼ tsp of pepper
2 cloves garlic, crushed
1 slice rye bread

Method:

Add the meat to a large bowl…

Season with plenty of salt and pepper…

And a happy amount of crushed garlic (2 cloves is just right for my taste)

Sprinkle the flour over everything

Pour the milk and cream over the rye bread. Cream gives these meatballs a velvety, light texture. Let sit for a minute to get mushy.

Break up the softened bread and throw it and the leftover liquid in with the meat mixture. Take off your rings, roll up your sleeves get everything squished together.

Place in the fridge for about 30 minutes. Meanwhile, fold a load of laundry or write a thank you card.

Once the meatball mixture is sufficiently chilled, melt the butter and olive oil in a large skillet, over medium heat.

Drop in the meatballs and cook until browned.

Flip them over and…

Squish them flat.. that’s how the Danes like ’em.

Keep on cookin’ until all the pink is gone.

Serve them hot with sour cream or horseradish sauce. Personally, I like them on toothpicks, passed a party with either a frosty glass of beer or a steaming mug of Fabulous Mulled Wine (Gløgg) Absolutely terrific.

Danish Meatballs | Frikadeller
Votes: 0
Rating: 0
You:
Rate this recipe!
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I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve. Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread. NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!
Servings Prep Time
30 small meatballs 20 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
30 small meatballs 20 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Danish Meatballs | Frikadeller
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve. Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread. NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!
Servings Prep Time
30 small meatballs 20 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
30 small meatballs 20 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 2/3 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic , crushed
  • 1 slice rye bread
Servings: small meatballs
Units:
Instructions
  1. Add the meat to a large bowl along with seasoning, garlic, and flour.
  2. Pour the milk and cream over the rye bread. Cream gives these meatballs a velvety, light texture. Let sit for a minute to get mushy. Break up the softened bread and throw it and the leftover liquid in with the meat mixture. Take off your rings, roll up your sleeves get everything squished together.
  3. Place in the fridge for about 30 minutes. Once the meatball mixture is sufficiently chilled, melt the butter and olive oil in a large skillet, over medium heat.
  4. Drop in the meatballs and cook until browned on all sides. Squash them flat.
  5. Serve them hot with sour cream or horseradish sauce. Personally, I like them on toothpicks, passed a party with either a frosty glass of beer or a steaming mug of Fabulous Mulled Wine (Gløgg) Absolutely terrific.