| Recipes |
| Caramelized Potatoes (Danish recipe: brunede kartofler) |
| 3/4 kg small new potatoes (can or glass) 5 tablespoons sugar 2 tablespoons butter |
| Strain the potatoes ahead of time so there's hardly any water. Put sugar in a frying pan and heat it up til it liquifies. Add the butter and stir til it's melted, then add the potatoes and stir regularly to cover them in caramel. Put heat down to medium as soon as you add the potatoes and keep stirring until thuroughly warmed through. If heat gets too high the caramel will burn and become bitter. Serve as side dish with for example turkey, ham or chicken. |
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| Recipes 1 Recipes 2 |
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| Recipes continued.... |
| Jennifer's Cran-Apple sauce |
| dried Cranberries cran-applejuice apples |
| Cut and peel the apples and cut them into chunks. Put them in a saucepan with the cranberries and enough juice to cover them both. Cook on medium-high until the juice evaporates a little and then turn to medium until it starts to thicken just a bit, take it off the stove and it'll thicken some more. |
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| Burnt almonds |
| This is a Danish recipe called braendte mandler, burnt almonds. It's really yummy! Get ready for a real treat! :-) |
| 150 gr whole almonds 150 powdered sugar 3/4 dl cold water |
| Put everything together in a frying pan and get it to a boil. The mass should become first grey and thick, then "dry up" . Once this starts to happen lower the temperature to medium and let the mass become liquid again. Make sure you continually stir the mass so it doesn't burn the sugar. Once it starts to liquify again make sure that all the almonds become glazed. Once this has happened, take the pan off the heat and put the almonds on either a piece of baking sheet or aluminum foil and seperate the almonds with 2 forks. You'll have to do so quickly as the sugar hardens almost immediately. Once the almonds have cooled enough, put them in airtight containers as the almonds will retain moisture. |