10:12 PM | Posted by
kelesney |
PDFMonday, December 21, 2015
Countdown to Jul
 |
Countdown...until Jul! '88 Danish Dishes' (1936) Tegning / Illustration |
Sunday, April 24, 2011
Easter Beer (Påske Bryg)
Every year Danish beer drinkers wait in anticipation for the annual Easter Beer / PåskeBryg
and this year is no exception. Personally, I have never been one for the beer. I have just loved
the great graphics that the season brings. Some labels are traditional while others are more modern.
Either way, if handed one I'd imbibe as much as the next.
Here are a few of the recent releases:
HISTORY
Today, Danish beer culture is celebrated with the tradition of brewing special seasonal beers. The two seasons whose holidays the Danes celebrate with their great brews are Christmas and Easter. While the Christmas beer is reflective of the season dark, sweet and spicy flavors, the Easter beer is much like the springtime with a lighter and fresher taste.
Denmark has a long history with the art of beer making that predates Christianity. It goes back to their own Norse mythology with the goddess Freya who by virtue of her domain being the goddess of the harvest was also known as the goddess of beer. Of course, only in the cold north would you find a woman in charge of love, fertility and yes, beer. Given that women were in charge of the heart and hearth, it can be understood that she would also be in charge of this mysterious elixir made from grain, water, spices and yeast. 
The role of women as brew master of the home continued until the Reformation when their role in brewing gradually began to fade as beer became less a byproduct of food production and more a commodity. This was primarily due to the influence of the church and advent of merchant class. The grow of commerce in the late 14th century with ‘the (male) merchants seeking to gain a monopoly on brewing along with their control of the import of hops and German beer’ soon excluded the role of women.* By 1525, the first brewing guild was formed in Copenhagen increasing the role of men in the brewing industry and thus, reducing the role of women as the true brew masters. Regardless of their once public role, their age old private practice continued well into the 19th century for women in the countryside as common knowledge shared by all young brides in the kitchen. Control of brewing by these only male guilds would last until 1805 when King Christian VII dissolved the guilds permitting the archaic industry to expand into the many breweries we now know today.The everyday brew continued to be a part of Danish food and drink culture from homemade brew on the farms to that found in tavern in the city. Yet, it would be the import of a rather special brew that would alter Danish springtime drinking habits.
Danish Easter (påskebryg) beer has a rather recent history arriving in the late 1890s as a local response to the popular German Lenten beer import of Salvator (the Savior) double bock (doppelbock). This special Easter brew was developed by Paulaner monks (1600s) in Munich as old monastic strong beer reward for their fasting between Ash Wednesday and Easter Sunday. Given their belief that liquids cleansed the soul they became known for making more than their fair share of the fasting brew (fastbier). This beer became an odd cash crop for the monks and with time trouble, taxes and talk caused the brewery to fall into disuse by 1806. With a new owner and permits in hand, by midcentury the old recipe was back in circulation and finding further distribution to it’s drinking neighbors.**
The end of the 19th century saw their monastic brew becoming a common enjoyed export to the north during Lent. It became such a popular annual event in Copenhagen that the local breweries had no choice; but, to figure out how to compete. Thus, the first major brewery to mass produce the seasonal ale was Carlsberg in 1905 (Tuborg 1906) on draft and it was not bottled for purchase until 1935. Since then, it has become an annual production run by every Danish brewery both big and small…and a part of every Dane’s Easter brunch and springtime meals.
A LITTLE ABOUT DANISH EASTER BEER
Danish seasonal beer is highlighted by flavor characteristics:
http://www.olakademiet.dk/page.asp?pid=72&mid=4&sub=1&fid= (Danish)
Foam: It has a white , cream / cream to cafe au lait color. It has a fluffy to creamy consistency with a long shelf life. Color: From straw yellow to black coffee. From clear to unclear
Aroma: Corn, malt, beans, hops, caramel, sweets, nuts, fruits (currant, plum orange, citrus)
Taste: Sweet
Danish Beer Statistics
Påskeøl (Easter beer) is usually tax category II strength beer which indicates the beer’s higher alcohol content.
FERTILE DESIGN
These labels show a beautiful sense of cultural brewing history as seen through their graphic design.
Click here for a wonderful catalog of additional Danish Easter beer labels.
DANISH BREWERIES…Big and Small
courtesy of Carlsberg + TuborgOne of Denmark’s most successful advertisement campaigns has been by Tuborg over the years with their little yellow chick (kylle, kylle) as it’s mascot going back to the late 1950s (see below).
Today, Danish Micro-breweries are common and even, organic (økologisk). These are both commercially produced brews like the one by the Danish Department store Magasin (see below) or private local brews like the other two below.
Even, current advertisement trends at kollegiums have picked up on utilizing familiar symbols of the season. This one says to the right, “there will be free Easter beer as long as it lasts.”
courtesy of obelnet.dkDANISH EASTER BRUNCH (påskefrokost)
courtesy of visitsydvestsjaelland.dk
A typical three-course brunch includes:
Fish Course
(Various Herring, Hard Boiled Eggs, Shrimp, Tuna, miscellaneous other cold meat dishes)
Meat Course
(lamb or chicken, potatoes, pickled condiments)
Cheese Course
(various cheeses, grapes, red peppers, crackers)…all served with Danish Easter Beer (påskebryg) and akvavit (snaps)
God Påske : Happy Easter!
SOURCES
*Medieval Scandinavia: an Encyclopedia. Pulsiano, Phillip and Wolf, Kirsten. 1993
** Doppelbock/German Beer Institute.
Women’s Work/Brewess
Food and Diet in the Viking Era
+++
So, the next time you have a beer – don’t just thank your server. Thank all us women for our early role in making this current brew possible for you…Skål!
Sunday, December 12, 2010
Making Mom’s Mulled Wine: Ulla’s Gløgg
Invariably, as kids we knew when we saw the stock pot on the stove with the large bottle of burgundy and the rest of the ingredients next to it that our mother was going to be making her annual batch of gløgg.
Slowly she would assemble the ingredients as the whole kitchen would begin to swim in the wonderful associated aromas of the holidays. Little by little it would seep into the rest of the house leading anyone who caught whiff of it’s simmering warmth back to the kitchen. Adults were keen to ask when it would be ready. The answer would always be – not yet.
As kids in Denmark, we were given a small portion of this adult concoction with enough to warm our little cheeks to a rosy hue. The older we got the more of the brew we were allowed. This ritual followed us to the United States. Whether cooked, baked or brewed, our mother wanted all to experience her Danish food culture. Because this was not only served in our home; but, bottled for our friends, it became rather infamous to those who received these tokens of her affection. It became know as her infamous ‘antifreeze’. Why you might ask? Well, you see…it could keep you more than warm. In fact, I once took it to a late fall evening football game. It was quite cold and everyone in the stands were bundled up drinking any warm beverage to keep warm to no avail. We were also very cold and bundled up. Little did I realize how much the aroma of a single thermos full of gløgg could fill and end zone. Soon we were not only warm and taking off our scarves and blankets; but, getting inquiries about what we were drinking. My answer was simple. “It’s my mom’s gløgg.” Your mom’s what was their response. “Her gløgg”, I said. Their faces still blank with the foreign word spinning in their head. “It’s Danish mulled wine”, I repeated. Needless to say, those of my friends who received a little of mom’s warm elixir were not disappointed. It’s amazing how the antifreeze properties of gløgg can not only warm the body – but, also the hearts of yours friends.
Today, with my mother gone it’s both a sweet reminder of her from my childhood and one from when years later she taught me how to make it.
Now this recipe is also yours to share with your friends and family.
ULLA’S GLØGG
Servings: 24 – 28 punch cup sizes
INGREDIENTS
3 Sticks Cinnamon
20 Whole Cloves
1c Water – filtered
1c Raisins or Currants
2/3c Slivered Almonds
1/4c Sugar - organic
1/2gal Burgundy / Red Bordeaux
750ml Port
1 cup Rum
1c Akvavit (or Brandy / Cognac)
1 Navel Orange for garnish*
DIRECTIONS
Do Ahead:
1: In deep saucepan or stockpot – add cinnamon, cloves and water. Cover and bring to a boil; reduce heat and let simmer ½ to ¾ hour. Strain and keep spicy water. Discard spices.
2: In a gallon kettle – add spicy water, raisins, almonds, sugar, burgundy, port, rum, akvavit (or brandy). Heat thoroughly; but do NOT boil.
3: Gløgg will become better if you allow a day or two for the spices to mingle.
4: Warm the gløgg up again(see personal serving note below). Right before serving a cup to your guest, add a slice of orange. They will find both a nice treat on top floating in all this goodness and when they get to the bottom they will find nicely spiked raisins and almonds.
…and don’t forget to serve Danish Spice Cookies (Brunekager) or Æbleskiver.
PERSONAL SERVING NOTE: I like using an old mid-century stainless steel fondue pan and the heat stand. Not only does it look damn cool; but, the scent fills the room with amazing aromas. Plus, the capacity is just right for heating up enough to satisfy your guests since all you need is just a little half-cup serving for everyone.
* Always thoroughly wash fruit before you eat or cook them as their skin can be full of pesticides or protective wax.
TIPSY TIP: MAKE YOUR OWN GLØGG LABELS
OPTIONAL GIFT IDEA:
Do steps 1-2, then pour into individually prepared glass bottles (clean thoroughly 
Add a small sampling of a cinnamon stick, raisins and slivered almonds (and yes, cookies) in plastic wrap which can be gathered into a little pouch which is then ribbon around the neck of the bottle with a little tag or make your own labels using 2x4 mailing labels.
Your text can read something like:
“Danish Gløgg: Warm thoroughly with spices over medium heat. Be careful not to boil”.
Whatever you choose to write your bottled gift will surely be enjoyed.
Shown here is a copy of one of my labels from 2008.
SKÅL!
Saturday, December 4, 2010
Nature’s Holiday Anti-freeze: Meyer’s Apple Gløgg
Here is the recipe modified a bit by me that I like to call 'Æfterårs Æblegløgg/Autumn Apple Gløgg'.
Claus Meyer’s ‘Æblegløgg’ (Apple Gløgg)
4 Servings
original Danish recipe here
INGREDIENTS
50g (1/4cup) organic evaporated cane sugar
7cm (3 in) vanilla bean
4 whole cardamom seeds
4 whole cloves
Little bit of fresh grated nutmeg
4 whole allspice seeds
1cm or thin slice fresh ginger
1/2 dl (1.5 oz) organic apple cider vinegar
1 l (4cups) organic cold-pressed apple juice
1 organic apple…diced with skin, ok
50 dried cranberries
almonds (raw)…I like to use either sliced or slivered
calvados (optional)
DIRECTIONS
1: Melt half of the sugar in a pot over medium heat and allow it to caramelize to a pretty golden color. Add the spices and warm them up in the caramel. Take the pot of warm sugar and add the vinegar and possible a little water if the vinegar cooks completely away. Afterwards add the apple juice, dried cranberries and the rest of the sugar.
2: Gløgg will become better if you allow a day or two for the spices to mingle. Just filter before adding the cranberries and apple.
3: Warm the gløgg up again(see personal serving note below). Right before serving a cup to your guest, add a slice (or small diced pieces) of apple along with some almonds.
4: (OPTIONAL) Add a half cup of calvados to whole batch a little at a time to taste allowing each half cup to heat up before you add more.
PERSONAL SERVING NOTE: I like using an old mid-century stainless steel fondue pan and the heat stand. Not only does it look damn cool; but, the scent fills the room with amazing aromas. Plus, the capacity is just right for heating up enough to satisfy your guests since all you need is just a little half-cup serving for everyone.
Serve nicely warm with Brunekager / Danish Spice Cookies.
SKÅL!
Tuesday, November 9, 2010
COLORS OF FALL 2010
It’s been a year since my first ‘Colors of Fall’ article on homemade akvavit and it seems apropos to repost it as it is not too late to make your own version before the holiday season.
Originally posted September 29, 2009
skål!
Should you have any question, please do not hesitate to contact me.
The original taste test for these three recipes will follow…in my next post.
Monday, July 12, 2010
OTHER DRINKS: Homemade Limoncello
Here is my bottle label for my first batch of homemade limoncello...with recipe to follow!
Sunday, July 4, 2010
SOCIAL: DIS Reunion Libations
S k å l !
(first row)
Aalborg Taffel (table) Akvavit + Aalborg Dild (dill) Akvavit
+
(second row)
Homemade Julesnaps (2009)
with generous support
by
Carlsbery Beer
+
Gammel Dansk Bitters
+
Carlsbery Elefant (Elephant) Beer
Mange tak til alle mine gamle skolekammerater
Many thanks to all my old schoolmates!
Thursday, July 1, 2010
LIBATIONS NEWS: From Beer to Cocktails
NYTIMES / JOURNEYS
Mixing It Up in Copenhagen
By SETH SHERWOOD
IN a beer-loving city like Copenhagen, long ruled by the twin empires of Carlsberg and Tuborg, it wasn’t easy for Gromit Eduardsen, a British mixologist and proud “cocktail geek” who moved to the city in 2000, to introduce his trade. The very idea of a professional, full-time drink mixer, he says, was impossible for most of his customers to grasp.
“If you were behind a bar then, people would ask you, ‘What’s your proper job?’ or ‘What are you studying?’ ” Mr. Eduardsen recalled with a weary chuckle, as he waited for the evening rush at his two-year-old lounge, 1105, a dark and elegantly minimalist space. The cocktails on 1105’s menu that night included the Fleur de Champagne (Chambord, vodka, elderflower cordial and Champagne) and the Señor Hansi (tequila, agave syrup, lime juice, passion fruit and weissbier foam) — far cries from a pint of lager.
“It was all ’80s drinks,” Mr. Eduardsen said of the options he found when he first arrived in the city. “In the best bars in Copenhagen, where the high society would drink, you’d have people drinking strawberry daiquiris made with strawberry syrup and bottled lime juice and bad rum, all put through a blender — an alcoholic slush to get drunk on.”
But the last few years have witnessed a sea change in the habits of local imbibers. Thanks largely to an influx of foreign bartenders from more cocktail-savvy nations — mainly Britain — and the return of Danish bartenders who polished their mixing skills abroad, the cobbled lanes and picturesque waterways of the Danish capital are echoing with the rattle of shakers and clatter of long stirring spoons like never before.
Several bars with a serious devotion to original high-end cocktails have sprouted in recent years, along with the Copenhagen Cocktail Club (copenhagencocktailclub.dk), a group made up of three bartenders dedicated to “promoting and developing the art of drink and bar and cocktail culture in Denmark and across Scandinavia,” said a co-founder, Spaniard David Bernabeu (yes, that’s his actual full name), who bartended previously in London. When they’re not whipping up original recipes behind the bars at the Oak Room and Bar Rouge, two early pioneers of the new cocktail culture, the members advise other establishments on their drinks menus, train staff and hold lively competitions at a rotation of bars around town.
For the new generation of bartenders, paper umbrellas, blenders, generic booze and canned juices have all been sent down the drain in favor of refined glassware, uncommon spirits and a dedication to hand-crafting syrups, infusions and fruit mixers from scratch, often using local ingredients. Menu selections change regularly, and attending bartending seminars and cocktail conventions abroad is almost de rigueur. Cool interiors and sartorial style are no less important, with many of the bartenders revealing a fondness for the Prohibition-era vintage vests and long white jackets common to cocktail revivalists around the world.
Ruby, which opened in 2007, was another of the pioneers of the new Copenhagen cocktail scene, and remains an exemplar. In addition to boasting an impeccable location — an airy 18th-century town house outfitted with oriental rugs, chandeliers and fresh flowers — the bar has an innovative cocktail list that changes four times a year and is filled with exotic alcohols and housemade mixers.
“We’re based on a seasonal menu, like a gourmet restaurant,” explained the manager Nick Kobbernagel Hovind, a Dane, as he laid out a list of springtime drinks that included the Primavera (white grapefruit juice, Galliano L’Autentico herbal liqueur, Campari, and Agrapart & Fils Champagne) and the Ruby Daiquiri (rhubarb jam shaken with vanilla syrup, lime juice and Angostura rum from Trinidad). With his thin moustache and striped vest, he looked like a character from a 1920s silent film. “It’s all about getting fresh ingredients,” he said.
To help introduce Copenhageners to the finer points of cocktails, the bar holds periodic “Spirit Sessions” in its basement lounge, a plush retreat of Chesterfield couches and gilt-edged mirrors. The sessions are the boozehound’s answer to wine tastings. “It’s a chance to learn some cocktail history and taste some different products,” Mr. Hovind said.
For a further education, you can simply slap together your own makeshift cocktail crawl. There’s a plush new liquor lab for nearly every taste or mood. Drinkers thirsting for some old-time Americana should knock on the unmarked door of The Union, which was opened last year by another English bartender, Paul Muldowney. Inside, you’ll find a darkened speakeasy-style space where Cab Calloway rules the sound system and Depression-era slang fills the drinks card: the Bootleg (gunpowder tea infused with bourbon and Champagne), the Double-Cross (Cognac, apricot brandy, amaretto, lemon), the Hooch (applejack, Chartreuse, elderflower liqueur, lemon and bitters).
Umami, a sleek and chic restaurant that last year added a cocktail bar, is one of the few places in town to combine high-end drinks with food. Japanophiles can sink into the orange banquettes and sip drinks infused with Far Eastern flavors like sake, green tea, cherry blossom liqueur and shiso leaves. The adjacent dining room serves up equally innovative Sino-European concoctions, like seared foie gras with eel, pear, black beans and seaweed salad, and sea bream with white soy sauce and coriander.
Riding the cocktail wave, the city last year held a competition to create its namesake drink. Under the scrutiny of a panel of judges, bartenders from five top cocktail lounges — 1105, Ruby, The Union, K Bar and MASH (the last owned by the same folks behind Umami) — squared off before hundreds of spectators. The winning recipe was a blend of Cherry Heering liqueur, genever (a Dutch precursor to gin), lime juice, sugar syrup, bitters, salt and pepper. The winning mixologist? Mr. Eduardsen, representing 1105.
The victory was a measure of vindication for Mr. Eduardsen — and proof of the evolution of the city’s cocktail culture since his arrival several years ago.
“Now people see bartenders as the animators of the evening, as the creators of the atmosphere,” he said. “They’re much more respected. People drink less than they ever used to these days, but they look more for quality. Now, when they choose to get drunk, they like to do it with a little bit of style.”
1105, Kristen Bernikows Gade 4; (45-33) 93-11-05; 1105.dk. Cocktails are 90 to 110 kroner, about $15 to $19 at 5.89 kroner to the dollar.
Oak Room, Birkegade 10; (45-38) 60-38-60; oakroom.dk. Cocktails are 60 to 90 kroner.
Bar Rouge, Krystalgade 22; (45-33) 45-91-00; www.sktpetri.com. Cocktails are 95 kroner.
Ruby, Nybrogade 10; (45-33) 93-12-03; rby.dk. Cocktails average 100 kroner.
The Union, Storstrandstraede 18; (45-41) 19-69-76; theunionbar.dk. All cocktails are 95 kroner.
Umami, Store Kongensgade 59; (45-33) 38-75-00; restaurantumami.dk. Cocktails average 100 kroner.
K Bar, Ved Stranden 20; (45-33) 91-92-22; k-bar.dk. Cocktails are 76 to 137 kroner.
MASH, Bredgade 20; (45-33) 13-93-00; mashsteak.dk. Cocktails are 90 to 120 kroner.
Friday, December 18, 2009
EDIBLE TREATS: Brunekager / Danish Spice Cookies
Little Danish Holiday Custom:
If you are in Denmark during the holidays and are offered a traditional Christmas cookie (Pebernød / Brunkage), you have to accept it.
Otherwise, tradition states...you ruin the spirit of Christmas!
Every year...a part of me awaits their addicting smell and taste. With their annual arrival, the sweet smell of these traditional holiday cookie bring back the wonderful memories of my Danish childhood. We would know that the holidays were right around the corner when fresh scented aromas of cinnamon and spices would fill the air from our bedstemor's (grandmother) kitchen. She would fill many a huge tin full of these delicious morsels - and both young and old alike would raid these over the coming days before Christmas!
The recipe I present here is a combination of the one she used to make plus a little from that of our great-grandmother from Skjold in Jylland along with a little from our mother and mine. Thus, what you get here is a modern hybrid of multiple generations of cookie making.
Please Note: Measurements shown in both English and Metric
spsk=large soup spoon / tsp=demitasse spoon
Makes 4 dozen
spsk=large soup spoon / tsp=demitasse spoon
Makes 4 dozen
5 oz / (125g) Dark Molasses (Mørk Sirup)
2/3c / (125g) Baker’s Sugar or Powdered Sugar (Puddersukker)
2/3c / (125g) Butter (Smør)
2-1/4c / (250g) Flour (Mel)
2tbsp / (2spsk) Cinnamon (Kanel) - ground
1tsp / (1tsk) Cloves (Nelliker) - ground
1/4tsp / (1/4tsk) Allspice (Allehånde) - ground
3tbsp / (3spsk) Raisin Water (Rosinvand)*
1tbsp / (1spsk) Baking Soda (Natron)
1c / (75g) Slivered Almonds, crushed (Mandler)...I prefer more!
1 Lemon Zest - medium size (Citronskal)
1 Orange Zest - large size (Appelsinerskal)
FOR DECORATION
Pearl Sugar (Perlsukker) or Almond (Mandler)
*How to make raisin water: Night before add 1/8 cup raisins to 1 cup water. Water should look brownish from the overnight soak...or simply use plain water.
DIRECTIONS
1: PREPARE DOUGH: Melt Molasses, Sugar and Butter together over medium heat until butter melts.
2: Add Baking Soda to raisin water and blend. Then, add this to the warm molasses mixture. (Don't worry the mixture will froth and change increase in quantity as chemical composition changes.) Add finely chopped almonds and zests - and mix thoroughly. Let mixture cool until able to touch without burning yourself.
3: While molasses mixture is cooling, mix the flour and the spices together in a separate bowl. Once molasses mixture is cool enough to handle, add a little flour at a time stirring with a spoon to form a nice smooth ball.
4: SHAPE: Here you have two options: OPTION ONE, you can roll the dough out on a lightly floured board and use a cookie cutter. Or OPTION TWO, you can make them into thick pølser (sausage) and form them between parchment paper/plastic into square logs and let them rest in the refrigerator for minimum 4-6 hours until firm enough to cut. (Note: The rolls can be stored in the fridge for week.) Cut the pølserne (sausages) with a sharp knife about an 1/4" thick.
5: BAKING: Preheat an oven at 325°F at 12-15 or until golden brown. Note: depending on your location and weather conditions, pretest the timing of batch and check time at 8-10 minutes as time may vary.
6: Lay the cookies on a cookie sheet with parchment paper or on a reusable silicon baking sheet. Decorate with pearl sugar or a small almond sliver. Bake according to the above directions. Remove and allow to cool for 5 minutes before serving.
Taste best when served warm...and with gløgg!
2/3c / (125g) Baker’s Sugar or Powdered Sugar (Puddersukker)
2/3c / (125g) Butter (Smør)
2-1/4c / (250g) Flour (Mel)
2tbsp / (2spsk) Cinnamon (Kanel) - ground
1tsp / (1tsk) Cloves (Nelliker) - ground
1/4tsp / (1/4tsk) Allspice (Allehånde) - ground
3tbsp / (3spsk) Raisin Water (Rosinvand)*
1tbsp / (1spsk) Baking Soda (Natron)
1c / (75g) Slivered Almonds, crushed (Mandler)...I prefer more!
1 Lemon Zest - medium size (Citronskal)
1 Orange Zest - large size (Appelsinerskal)
FOR DECORATION
Pearl Sugar (Perlsukker) or Almond (Mandler)
*How to make raisin water: Night before add 1/8 cup raisins to 1 cup water. Water should look brownish from the overnight soak...or simply use plain water.
DIRECTIONS
1: PREPARE DOUGH: Melt Molasses, Sugar and Butter together over medium heat until butter melts.
2: Add Baking Soda to raisin water and blend. Then, add this to the warm molasses mixture. (Don't worry the mixture will froth and change increase in quantity as chemical composition changes.) Add finely chopped almonds and zests - and mix thoroughly. Let mixture cool until able to touch without burning yourself.
3: While molasses mixture is cooling, mix the flour and the spices together in a separate bowl. Once molasses mixture is cool enough to handle, add a little flour at a time stirring with a spoon to form a nice smooth ball.
4: SHAPE: Here you have two options: OPTION ONE, you can roll the dough out on a lightly floured board and use a cookie cutter. Or OPTION TWO, you can make them into thick pølser (sausage) and form them between parchment paper/plastic into square logs and let them rest in the refrigerator for minimum 4-6 hours until firm enough to cut. (Note: The rolls can be stored in the fridge for week.) Cut the pølserne (sausages) with a sharp knife about an 1/4" thick.
5: BAKING: Preheat an oven at 325°F at 12-15 or until golden brown. Note: depending on your location and weather conditions, pretest the timing of batch and check time at 8-10 minutes as time may vary.
6: Lay the cookies on a cookie sheet with parchment paper or on a reusable silicon baking sheet. Decorate with pearl sugar or a small almond sliver. Bake according to the above directions. Remove and allow to cool for 5 minutes before serving.
Taste best when served warm...and with gløgg!
Monday, October 12, 2009
Uncap / Sniff / Release
Today we had a minor 'intruder alert'. Friends were over to discuss architecture and saw my bottles infusing away and grabbed one. Within seconds...the first bottle was uncapped, raised to inhale it's intoxicating fumes and found virgin release of its wonderful flavors to someone other than me. I was initially taken aback from the intrusion; but, was pleasantly surprised to discover that this one batch was doing well after finding myself breathing its ether.
With the rest of the bottle shaken and turned to diffuse their flavors even more...I await the time for their final filtration and rebottling for the Juletide festivities.
Wednesday, October 7, 2009
Tips from Aalborg Akvavit: Spiced Aquavit
Collecting the fragrant berries and herbs is part of the adventure, when making homemade aquavit. Herbs can be found everywhere in the Danish countryside, but mostly in the area around the Liim Fiord. Here, in the beautiful, undisturbed countryside between fiord and sea runs “Snapseruten” (the Aquavit Trail). Take a book with good images and descriptions of the plants along with you – or go to www.snapseruten.dk (available in Danish, Swedish and German) and read up on some good tips on precisely where to find the various herbs.
1. Herbs and berries
Go out and pick herbs and berries when the morning mist has lifted. The more ripe they are, the more flavoursome. Use a basket for your harvest, clean it and lay the herbs and berries in a lidded jar.
2. The essence
To make spiced aquavit, concentrate on the essences. You release essences by filling a jar or empty aquavit bottle with one type of herb or berry, then filling it with BRØNDUMS Snaps or BRØNDUMS Snaps Klar. Put the lid on the jar so it is airtight and allow the essence to extract. The infusion time will vary. As a rule of thumb, fresh and dried herbs should be filtered out after a week at most, while berries, fruits and roots should soak for a week to six months.
3. Filtering and aging
When the essence has been extracted, it must be filtered using a coffee filter or cloth. Then pour the purified essence into a decorative bottle and set it aside for aging. As a rule of thumb, the less sweet berries and nuts – juniper and walnuts, for example – improve the longer they are aged. The flavour components will develop, impurities fall to the bottom and certain essences will also take on a beautiful golden hue. On the other hand, nothing is gained by allowing juicy berries like strawberries to age for long.
4. Taste testing
Should the essence be allowed to age for longer, or is it ready to drink? In this case there is only one thing to do: Close your eyes, taste it and rely on the sensations in your stomach.
5. Serving
Invite family and friends around for homemade aquavit and something tasty from the kitchen. Put the essence on the table and dilute to taste with BRØNDUMS Snaps or BRØNDUMS Snaps Klar. Every essence tastes fantastic on it own, but blending is also allowed. However, flavours can become muddled if you blend too many essences, which makes the aquavit taste of everything and nothing. One or two – and rarely more – herbs and berries that go together well will give the best “little taste”to your good company. Honey can be used to strengthen the flavour.
PERSONAL NOTE: Since Brøndums Snaps is unavailable, use potato vodka as the base.
Monday, October 5, 2009
RECIPE Hour: MELISSA LEO (Aquavit/Akvavit + OJ)
THE MELISSA LEO
MAKES4 DRINKSACTIVE TIME:5 MIN
START TO FINISH:25 MIN
GOURMET: FEBRUARY 2009
Inspired by the tough, no-nonsense characters Leo has played in her career, this cocktail includes equal parts orange juice and aquavit—a union of sweet citrus and herbaceous spirit—rounded out by orange liqueur, lime juice, and a bit of vanilla extract. Crushed ice nods to the landscape of the film for which she was nominated, Frozen River, while a curly strip of orange zest pays whimsical tribute to the actor’s reddish-brown locks.
1 (4- by 1/2-inch) strip orange zest (remove with a vegetable peeler)
2 Tbsp sugar
1 Tbsp water
8 oz (1 cup) chilled aquavit such as Linie or O.P. Anderson
4 oz (1/2 cup) Cointreau, Grand Marnier, or triple sec
8 oz (1 cup) chilled fresh orange juice
1 1/2 tsp fresh lime juice
1/4 tsp pure vanilla extract
Crushed ice
• Cut orange-zest strip lengthwise into 4 equal pieces.
• Bring sugar and water to a simmer in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a very small bowl and add zest strips. Soak 5 minutes.
• Remove strips from syrup, reserving syrup, and coil around a chopstick or a pencil. Let strips dry until set, about 15 minutes. Remove from chopstick.
• Stir together aquavit, Cointreau, juices, vanilla, and 1 tsp reserved sugar syrup.
• Fill 4 cocktail glasses with crushed ice and divide aquavit mixture among them. Garnish with orange curls.
Skaal!
Tuesday, September 29, 2009
CHASING THE COLORS OF FALL
It's a few days later now...and the three infused vodkas are beginning to resemble the varied caramelized colors of fall. One, in fact, turned the hue of Aalborg Jubilaeum Akvavit by the end of the first day - just the snaps I was out to recreate. Today is the third day and they now appear to be variations of the same. So, this morning they received a gentle upside down shake of their contents to distribute their rich flavors and then, were returned to rest and repeat in another 3-5 days.
This quest may have you wondering...but, there is some reason in this madness of mine that I am sharing with you. Having attended many a Danish celebration has given me a true awareness of the many varieties of akvavit that now exists. It may be just simple economics that has given way to my favorite akvavit being no longed exported to the US. But, it has given me impetus to understand and appreciate this part of my heritage even more. Whatever the true cause of what I will call the 'great embargo of 2009', I will do my best to find a comparable homemade substitute of my favorite water from the vine. Thus, this little experiment will give me great delight in discovering the care and patience in producing a homemade version for someone stateside to enjoy.
So, let me share how this bottled batch was born. First, all my Danish cookbooks (both in English and Danish) hit the kitchen counter. There I went through each seeing what was available in background and recipes. These I will list for your reference. Then, I went online and searched in both English and Danish databases/blogs/websites for additional recipes. I have to tell you there were more recipes it seems than possible to try. But, at least...they have become part of my own database and will then become part of this adventure that I am sharing with you.
With the first hurdle of finding recipes completed, I had to concentrate on the second most important part of this experiment, the ingredients. These all referred to choosing a liquid base ingredient with ingredients to flavor it. In most Danish recipes the base ingredient that was used was unflavored 'Brændevin', which is general term for beverage distilled from potatoes, grain or in the past wood cellulose. Akvavit and vodka are derived from this same process. Given this knowledge, I went online again and searched out potato vodkas and found it mainly a Polish product with some interesting commentary. It seems in the world of vodka, the potato distilled version is viewed with little respect; except, Chopin Vodka. Otherwise, the impression was one of basement brew. Well, I did not need to enjoy a well-priced polished vodka for it's flavor alone. So, I decided on this first endeavor to purchase some basic everyday polish potato vodka, 'Monopolowa' 750ml for a mere $12/bottle. I bought two bottles with the intent of dividing them into a third bottle to make the three 500ml concoctions.
Below I have included the three recipes that I chose to test this past Saturday. I hope as the weeks move forward to have more results and news about how well they are responding to being infused with their varied flavors.
DIRECTIONS for all Three Recipes
Below I have included the three recipes that I chose to test this past Saturday. I hope as the weeks move forward to have more results and news about how well they are responding to being infused with their varied flavors.
Open the vodka bottle, add all the remaining ingredients, and cover tightly.
Let stand in a cool, dark place for 2 to 3 weeks, shaking every 3 or 4 days – how long you let it sit depends on how strong you want it, so taste it after 2 weeks to see if you want to let it go longer.
When it’s as strong as you’d like, strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle or unless otherwise, directed.
To serve: place your aquavit in the freezer until chilled and serve in 1 ounce tall glasses.
Herbal Snaps / 'Kryddersnaps'
(1/2 recipe)
Ingredients
1-2 large spring of thyme
10-12 dry whole cloves
1 tbsp tsp anise seed
1 liter potato vodka
FLASK TWO
Basic Citrus Snaps
(1/2 recipe)
Ingredients
2 tsp. caraway seeds
2 tsp. anise seeds (or 2 star anise)
1 whole clove
peel from 1/2 orange
1 liter potato vodka
Andreas Viestad's Mock Aquavit Recipe
(use 1/2 recipe)
Recipe adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andres Viestad. Prep time includes infusion.
Ingredients
2 teaspoons caraway seeds
1 teaspoon fennel seed
2 teaspoons dill seeds
2 star anise or 2 tsp anise seed
1 tablespoon coriander seed
1 whole clove
1 cinnamon stick, 1-inch long (optional)
2 teaspoons cumin seeds (optional)
1 liter potato vodka
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