This is one of my favorite styles of bread for meat sandwiches. On the rare occasion that I smoke a brisket, I always make sure to also make this bread, but it is also very delicious with aged cheese for example.
We like to enjoy this cake with our afternoon coffee in the cockpit. A dash of crème fraiche adds a creamy freshness to it. But adding a spoonful quality vanilla ice cream certainly won’t be a disappointment either 😉
Is there really anything more Danish than Danish? I am of course talking about the world famous Danish pastry. Here’s how you make it at home – and it’s way easier than it looks!
In case you were wondering, I am absolutely nuts about Pinnekjøtt. I also have a rather passionate relationship with poblanos, so whenever we have leftovers from Pinnekjøtt, I always make this pizza!
Until I started baking myself, I was completely unaware that my favorite bread as a kid was indeed a rye bread. All I knew was that the deep flavors, the super soft interior, and that dark, crunchy crust was utterly irresistible to me.
Truth been told, she always made poppy seed horns, not bread or buns, but her grandson (that would be me) is a lazy SOB. Regardless, and however you shape them, this is super soft and fluffy bread, and perfect for a great sandwich!
There are very few things as Christmasy as homemade Norwegian Julebrød. In fact, Julebrød means “Christmas bread”. It is traditionally made with raisins, succades & cardamom, and the addition of wort or beer makes it extra special!
These light and fluffy spherical baked snacks are a decidedly Danish, typically enjoyed around Christmas. We love to snack on these along with a mug Gløgg, a good book, and a fire going in the wood stove.
Another staple in the traditional Norwegian kitchen, the Flatbrød, an unleavened, wafer thin and crispy bread that was the sustenance for centuries. We still love it to this day!
Here’s a pizza recipe with the dark, rustic flavors of the North! Packed with umami and layers of smoke, this is anything but a boring vegetarian pizza!