 November - Denmark
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Kransekage -- Almond macaroons
Ingredients
500gr of almonds
500gr of icing sugar
2 egg whites
Directions
Grind almonds very fine in food processor, add icing sugar
Add egg whites and with hands work until blended, but do not over work
Divide dough into 1 oz portions
Roll in icing sugar
Form into a triangle shape and place on a cookie sheet, lined with parchment paper
Bake at 175’F until they are lightly coloured
They should still be chewy on the inside. Let cool before removing from cookie sheet.
Mix icing sugar with cold milk to a creamy consistence
Decorate each cookie with a fine zigzag line.
Keep in an airtight container. May be frozen.
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Ris A L’amande --
Traditional Christmas Dessert
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Ingredients
20 prunes
2oz of dark or golden rum
30 gr of rice sticky, short grain
½ lt of milk
½ lt of whipping cream
2 tbsp of white sugar
1tsp of vanilla extracted
1tsp of almond extracted
1 pack gelatin
50gr of slivered almonds
Directions
Cook prunes in water until soft. Drain liquid. Place prunes in bottom of a glass bowl. Add Rum, let cool completely
Rinse rice under water, add to boiling milk
Cook until milk has completely evaporated
Let cool, add almonds, sugar, vanilla and almond extracts
Mix gelatin with 1/4 cup cold water heat till completely dissolved
Whip cream and fold into to rice mixture
Then add gelatin in a steady stream while stirring.
Pour over prunes.
Cover top with rum soaked Italian almond macaroons.
Keep in a cool place for several hours before serving
Prunes may be substituted with cherry pie filling. In this case use brandy for soaking instead of rum
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| Bondepige med slor -- Farmer girl with veil |
Ingredients
1 cup of bread crumbs
¼ cup of butter
2tsp of sugar
6 small Mac apples pilled and roughly shopped
1/3 cup of water
¼ sugar
1 ½ tsp of cornstarch in water
Custard
1 pack of custard follow directions on box
Directions
Melt butter in a pan add sugar and bread crumbs
Add to pan and brown lightly while stirring
Heat water and place apples in sugar cook until soft
Lightly mash apples add cornstarch and simmer briefly
½ cup of raspberry jam
In a glass bowl layer of bread crumbs jam custard
Bread crumbs apple custard repeat twice
Top with 500ml of whipped cream (sweetened or unsweetened)
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Quick buns
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Ingredients
1 dl of milk
I package of dry yeast
75gr of butter
270gr of flour
1 tsp of sugar
1 egg
Directions
Pre-heat oven to 400’F
Warm milk add sugar to ¼ cup of warm milk
Melt butter in warm milk
Add salt egg and yeast
Add sugar to ¼ cup warm water, add yeast, let rise
Let rise, punch dough down
Divide dough into 12 pieces, roll into balls
Place on oiled cookie sheet
Let rise
Bake on middle rack for 15min
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© Beild House Country Inn |
