Welcome back to My Danish Christmas Advent Calendar! Join me every day in opening a new door. Just like last year, 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!
Sunday morning and the sun is finally shining – hooray! So it’s time to open that Christmas snaps, get out the julebryg (Danish Christmas beer) and enjoy a great Danish Christmas lunch!
So what do we traditionally eat at a full-blown Danish Christmas lunch? Ummm, lots of things! We always start with sild (herring). My favourite is the plain, pickled herring. Topped with homemade æggesalat (egg mayo).
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.
Then it’s usually on to my homemade rullepølse (rolled, pressed pork).
And then another of my personal favourites…tarteletter. Warm pastry tart cases filled with creamy chicken and asparagus.
How about some sylte? Potted head cheese. I like to eat mine with a bit of mustard and lots of mini gherkins…
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…
Two sleeps to go! Don’t forget to check back here tomorrow when we open the next door!