Danish Cold buttermilk with kammerjunkere
Danish cold buttermilk is a sweet cold dish – served as a dessert or as a summer snack with kammerjunkere on top
Buttermilk - Prep time: 15 min.
1 liter of buttermilk
3 dl full fat yoghurt natural
3 egg yolks
2 tablespoons sugar
1 vanilla pod
½ Organic lemon. Juice & zest
Stir egg yolk, sugar and the corns from the vanilla pod until light and airy. Add the juice and zest from the lemon together with the buttermilk and the full fat yoghurt. Stir until you get an even mass and store in the fridge until serving.
Serve with kammerjunkere and/strawberry on top.
Kammerjunkere - Prep time: 1 hr - 150 pieces
1 vanilla pod
250 g butter
100 g sugar
1 dl milk
500 g flour
1 ts. baking powder
Zest from 1 lemon
Scrape the vanilla corns out. Put the butter and suger in a bowl and stir well together with the vanilla corns. Now add the egg and then the milk and stir. Finally you add the flour and the baking powder together with the lemon zest. Stir the dough well into an even mass.
Put the dough on a table with flour and part in in 10 pieces. Role the 10 pieces into 10 cm long "sausages" and cut into 1 cm pieces. Make them into little balls and put on the baking sheet. They will rise so keep a bit of space between them.
Bake the kammerjunkere at 180 degrees for apprx. 12-15 min. – until they are crisp and golden.
Pepper nuts are traditional cookies baked in December
- securing the Christmas hygge -
100 - 130 pcs / 15 min.
125 g sugar
125 g of soft butter
1/2 dl cream (preferably whipping cream)
1/2 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon of freshly ground pepper
1/2 teaspoon cardamom
(possibly a little finely chopped orange peel from
an organic orange)
1 teaspoon baking soda
250 g flour
Whip butter and sugar well together and then add the cream at low speed.
Stir all dry ingredients together in a bowl and then add to the bowl with the wet ingredients.
Knead the dough for a little bit - just until the Pepper Nuts are firm and easy to shape and knead together.
Pepper nuts are rolled into round ‘balls’ and placed close to each other on a baking sheet with baking paper - they will elevate slightly when baking.
Bake at 200 degrees for about 8-10 minutes - keep an eye on them because ovens are different and maybe they need a minute more or less in your oven. They should only be golden.
Pancakes - The Danish way
Pancakes in Denmark are flat and crisp
- Kia & Elisabeth bakes pancakes (almost) every weekend -
12 pcs / 20 min.
125 g. flour
3 tablespoons sugar
1 vanilla Rod
1/2 tsp cardamom
1 table spoon of fresh squeezed lemon juice
3 dl. milk
Butter for frying
Whisk all the ingredients together in a bowl with a hand-mixer and then let the dough rest for a minimum of 20 minutes in the fridge.
Melt a little butter and oil in a frying pan and when the pan is warm you fry the pancakes on both sides until they have a beautiful nice color and are crispy on the edges.