Welcome to My Danish Christmas Advent
Calendar! Join me every day in opening a new door. I’ve got a
host of goodies to share with you – traditional Danish Christmas recipes,
traditions, songs, games, decorations, crafts and landscapes… So sit back,
relax and enjoy!
21 DECEMBER
Today is the last working day for offices, banks
and councils. Supermarkets and shops will be open tomorrow and Sunday, but
otherwise we are truly counting down to the Big Day on Monday. And that means
we can officially open the Christmas snaps and have some great
lunches!
Snaps – anno 2007 – skål!
So what do we traditionally eat at a full-blown
Danish Christmas lunch? Lots of things! We always start with sild
(herring). My favourite is the plain, pickled herring. Topped with homemade
æggesalat (egg mayo).
Sild
Then we would usually move on to prawns. And then change the ‘fishy’ plates
for new clean plates before serving up some hot,
homemade leverpostej (liverpâté) with mushrooms and bacon.
Leverpostej
Then it’s usually on to my homemade
rullepølse (rolled, pressed pork).
Rullepølse
And then another of my personal
favourites…tarteletter. Warm pastry tart cases filled with creamy
chicken and asparagus.
Tarteletter
How about some sylte? Potted head
cheese. I like to eat mine with a bit of mustard and lots of mini
gherkins…
Sylte – potted head cheese!
You might also see flæskesteg (roast
pork) on the table. And some really old smelly danablu blue cheese
(which you can douse with alcohol or honey). We’ll also be having
medister (a round sausage) and fiskefileter fried fish
fillets. After all that lovely grub, there isn’t dessert at the end of a Danish
lunch. Just cups of strong coffee and a plate of konfekt (homemade
sweets) and other goodies…
Konfekt and other goodies!
Velbekomme! And skål! And don’t forget to check back
here tomorrow when we open the next door!
Diane 