danish

Pecan Snowball Cookies

unsalted butter

powdered sugar, (plus more for coating)

vanilla extract

salt

White Lily all-purpose flour

pecans

Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat.

In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.

Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.

Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Danish Meatballs With Creamy Dill Sauce

lbs venison beef

lb ground pork, unseasoned

pepper

eggs

onion

heavy cream

dry breadcrumbs

butter

flour

chicken broth

sour cream

dill weed

allspice

salt,

pepper,

paprika

In a large bowl mix the meat, salt, pepper, eggs, onion and cream.

With moistened hands (this will be sticky), shape into 1 inch balls.

Roll the meatballs in bread crumbs until well coated.

Arrange in a single layer on shallow baking pans.

Drizzle melted butter over the meatballs.

Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.

Melt butter in a large saucepan over low heat.

Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.

Place meatballs in a serving dish and cover with the sauce.

I actually have my own version of this dish. I&#039;m originally from Romania and my granny and mom used to prepare it quite often during the early autumn.
The difference is in the sauce. You will sautee in cooking oil (we used sunflower seeds oil) but any normal cooking oil you&#039;re used to will do just fine, finely grated young carrots (about 200-300 grams), 2 or three juicy autumn onions (about 100-200 grams). Sauteeing should be done on a medium flame, in a lid covered skillet or caserole. Onion should become almost transparent with a yellow tone and carrots should also be soft. If it suits your taste add some finely chopped bellpeppers. Add about 400 grams of very juicy riped peeled tomatoes, severeal cloves of garlic, freshly minced, salt and pepper to your taste. Continue sauteeing under the lid for about half an hour, stirring it with a wooden spoon from time to time and adding water if it drops too much.
Separately, prepare the minced meat (we used pork and beef just like in your recipe back home) and prepare it just like in your recipe, until the bread crumbs. Instead of that, put some 2l of salted water to boiling. When it&#039;s boiling, put the meat balls you have formed into the water. It should be boiling becaus otherwise the meatball will be destroyed. You can also deepfry them or grill (this one I have not tried, as I never tried baking), When deepfrying roll the meatballs in flour before putting into the heated recipient with cooking oil. Also, you can put them into the sauce which is already simmering. Mince very finely some 5-6 bouquets of GREEN fresh dill (be carefull if your family does like it since it has a STRONG aroma) and the same amount of taragon, when te meatballs are half done. The sauce should be somewhat thinner than normal ketchup (like a thick cream or sour milk) and should be enough to cover the meatballs (the smaller the meat balls the quicker the cooking) however the meatballs should not be smaller than olives. Preferably the size of a smaller plum (about 3 cm in diameter - 1 inch). The trick is that the dill and taragon are not that much cooked so as to lose their flavor. Serve on a dish, a few meatballs, sauce and ADD fresh sour yoghurt or sour cream. It&#039;s slightly more dietetical then the version you present here and it&#039;s totally based on fresh, right from the garden vegetables.

An easy and straightforward recipe for authentic sourdough Danish Rye Bread (Rugbrød).  Perfect for creating delicious Nordic open sandwiches known as smørrebrød!

Sourdough Danish Rye Bread (Rugbrød)

Special Equipment Needed:

Kitchen scale

Heavy duty stand mixer

13 x 4 inch pullman loaf pan with lid

For the Levain:

dark rye flour

bread flour

water

sourdough starter

For the Soaker:

rye chops

raw sunflower seeds

raw pumpkin seeds

flax seeds

Baking:

All of the Levain

All of the Soaker

molasses

The night before, make the Levain and the Soaker:  Combine the ingredients for the Levain in a medium bowl.  Stir with a spoon to combine (mixture will be thick and the texture of wet cement).  Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.  Combine the ingredients for the Soaker in a small bowl.  Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.

The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour.  Set aside.  

Combine the Levain and the Soaker (no need to drain) in the bowl of a heavy duty stand mixer.  Add remaining dough ingredients. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally.  Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes.

Using a sturdy spoon or spatula, transfer the dough to the prepared loaf pan, distributing it evenly across the length of the pan and smoothing out the top with a rubber spatula (if you are having trouble smoothing out the top, dampen the spatula slightly with water).  Dust the surface of the loaf generously with rye flour. Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough.

Meanwhile, preheat the oven to 500 degrees.  Place the covered loaf pan in the oven and bake for 15 minutes.  Reduce the temperature of the oven to 400 degrees. Bake, covered, for an additional 15 minutes.  Pull the loaf pan from the oven and remove the lid. Reduce the temperature of the oven to 325 degrees and continue to bake, uncovered, for an additional 45 minutes.  Remove loaf from the oven and tip out onto a wire cooling rack. Let cool completely before slicing. Rye breads improve after a bit of resting time. If you can wait until the following day to slice into it, wrap the completely cooled loaf loosely in foil and let it cure until the next day.  The bread will keep for about 4 or 5 days at room temperature wrapped loosely in plastic wrap and a layer of foil. For longer storage, wrap tightly and freeze.

OMG this recipe is the bomb. I was always so daunted by other recipes and the time they took to make. This was so easy and foolproof and I loved how you broke the recipe down. This literally was a 24 hour bake for me from time of soaking to out the oven. Am going to make my second loaf soon, Like you say it just gets better with age.

This is such a good recipe. My first attempt at rugbrøt and it was a huge success. Thanks! One question: I didn't have any rye berries so I just used whole spelt and whole barley grain in the soaker. Bread turned out just fine so I was wondering what benefit younger from cracking the berries?

I am obsessed with this bread! I baked it for my Danish father and he now demands a loaf a week. I've swapped out half the seeds for hemp hearts and wheat germ, just for more variety, and it was still outstanding. It'll be fun to play around with. Thank you for a great recipe!

I have been married to a Dane for 26 years and have just made my first Danish sourdough rye using this recipe. I followed the recipe exactly as written and my loaf turned out perfectly!! Thank you!!!!

This bread is amazing!!! I baked yesterday and somehow managed to wait almost 24 hours to eat it :) I made the following substitutions based on taste and materials on hand:
- 75 g. Bob’s Red Mill 10 grain hot cereal + 100 g water; no seeds in the soaker 
- added 9 g Cocoa and 10 g. Caraway seeds
- 130 g. Rye flour in step 2 (that was all I had) and the rest in bread flour

My loaf pan can only go up to 450 degrees, so I baked as follows:
20 minutes @ 450
15 minutes @ 400
Took the lid off
55 minutes @ 325

Bread was slightly under baked; I probably should have just left it in longer at 325. The crumb is nice and regular, and the cereal I believe adds the nicest texture. With the caraway and cocoa it’s almost like a pumpernickel. Absolutely delicious and easy, thank you!!

Hello again, Kristi, 
After baking your regular Danish Rye Loaf about 6 times over the last months, I decided to give this sour dough style a try. I dutifully got the starter going and went for seven days. I HAD to bake on the 8th day. I followed the recipe exactly. On baking day, yesterday, I got the bread into the pan about 1 in the afternoon. At 5pm, the rise was minimal. I even turned the oven to warm a bit with the bread inside several times. Didn’t seem to matter.  It was 5/8” from the rim, but I decided to bake it anyway. After the first 30 minutes when the lid comes off, the bread had reached the lid. I finished off the next 45 minutes, But, I decided to give it that five more minutes on a baking sheet out of the pan. It was pretty damp before that. Finally, just now, I tasted the bread. It had been out on the counter overnight. The top had a crack all along the top, which the regular rye recipe has never done. The inside was damp, but it cut nicely. The taste was definitely sour dough, which I love. So, I am calling it a success.  One question-since I am baking only one loaf at a time about once a week, is there a good reason to keep such a large batch of the souring dough? Can I cut it back? Seems like such a waste of flour. Thanks, again, for your wonderful recipes.

I didn’t know you had a recipe for sour dough crisp bread. Wahoo! I have been making the regular ones weekly. I end up shaking with neighbors, so they go quickly. I will get right on it today! 

Do you have a recipe for an overnight, no knead sour dough rye baked in a Dutch oven?  If so, I would love the link.

Thanks many times over,

Patricia

6 stars. When I started baking more seriously at the beginning of the pandemic, this recipe seemed too complicated for me.  Now, 6 months later, it turns out to be super easy to follow, you just need to start the night before.  I bought a 4" x 4" x 6.5" Pullman just for this bread, so I make a half recipe. It has come out perfect every time so far.  The 6th star comes because it made my European ex-pat neighbors cry, they hadn't had bread like this since last they went home.

https://www.youtube.com/watch?v=7VP2MCa1AW8

How to make authentic Sourdough Danish Rye Bread (Rugbrød) at home.

Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.

Croissant Breakfast Sandwich

milk

black pepper

croissants,

Dijon mustard

cheddar cheese (about 6 ounces)

Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.

Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.

To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.

To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.

The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea

Sticky date buns

tsp caster sugar

sachets fast-action dried yeast

00 flour, sponge flour

melted, remainder very soft

egg,

date

light soft brown sugar

icing sugar, for dusting (optional)

Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.

When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.

Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.

Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.

Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.

Delicious little sweet treats everybody will love – danish with vanilla custard and fresh strawberries on top.

Danish with Vanilla Custard and Strawberries

For the pudding:

cornstarch

1 tbsp. sugar

(180 milliliters) milk

vanilla bean

For the danish:

roll (9.5 oz./270 grams) fresh puff pastry dough (from a supermarket)

strawberries

apricot jam

tbsp. pistachios, chopped

1. Add the cornstarch and sugar to a small bowl and mix with some of the milk until well combined and smooth. Add the remaining milk, heavy cream and vanilla bean seeds to a small saucepan and bring to a boil. Mix in the cornstarch mixture and let bubble until you get a nice and thick pudding. Take off the heat and mix in the egg yolk. Set aside to cool down a bit. Stir from time to time to prevent the development of a skin on top of the pudding.

2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Roll out the puff pastry dough and cut into 6 squares. Pull the corners to the center and press to the bottom so they won&#8217;t come up while baking. Mix the egg yolk with some water and brush the dough packages with it. Place a small amount of pudding in the center of each a (if you add too much, the chances are good it will spill over while baking) and bake on the lowest rack of the oven for about 16-18 minutes until the danish are golden brown. Take out of the oven and let cool down on a wire rack.

3. Wash the strawberries, remove the green parts and quarter them. Warm the apricot jam so it gets liquid. Brush the danish with the jam, place the strawberries on top and brush them with the apricot jam as well. Sprinkle some chopped pistachios on top and serve.

Blackberry Cheese Danish will make you want to wake up in the morning and start brewing the coffee! 

Blackberry Cheese Danish

puff pastry

neufchâtel cream cheese

Tbsp. sugar

lemon curd

thyme

blueberry jam (any berry jam will do)

blackberries

Tbsp. half & half

Mix cream cheese with powdered sugar, lemon curd and thyme in a small bowl. 

Spread a thin layer of cream cheese onto puff pastry sheet.

Mix jam, blackberries and cornstarch together in a small bowl.

Drop blackberry mixture by spoonfuls on cream cheese layer.

Spread the mixture evenly over pastry with a spoon.

Bake at 425 degrees for 20 minutes until puff pastry is golden brown.

Mix powdered sugar and half &amp; half together until smooth.

Drizzle over entire pastry, then cut into rectangles and serve.

Sprinkle pastry with extra fresh thyme if desired.

This looks amazing!!  Can’t wait to try it!  I love blackberries and will definitely use them in this recipe but I was wondering if other berries could be used like blueberries or raspberries?

Hey Connie!  Yep, the camera crew took home the leftovers. Part of the deal :-)

I made this the other day and it was a knockout! Everybody loved it and it was so easy to make! Thanks for this great new dessert. I’ll be making it many times again.

https://www.youtube.com/watch?v=tlbOMSEH_p4

You'll be waking up early to make Blackberry Cheese Danish for breakfast or brunch!  This yummy recipe will soon be a family favorite, and one you can easily make with the kids. Golden puff pastry is filled with blackberries, cream cheese, lemon curd and thyme for a treat that's perfect for dessert or lazy mornings with a cup of hot coffee.

Get the FREE RECIPE ~  https://quichemygrits.com/blackberry-cheese-danish 

Visit Quiche My Grits for more sassy southern recipes  ~ https://quichemygrits.com

Blackberry Cheese Danish ~ Quiche My Grits

Delightful Oregon marionberries, flaky puff pastry, indulgent cream cheese filling, &amp; so simple! You can &amp; MUST make yourself an easy marionberry Danish!

Easy Marionberry Danish

oz cream cheese (at room temperature)

(40 berries) frozen Oregon marionberries (blackberries

sugar

vanilla

eggs, divided (yolks and whites separated)

Flour, for work surfaces

Powdered sugar (optional, for topping)

Thaw puff pastry at room temperature for no...

Thaw puff pastry at room temperature for no more than 40 min. Sheets should still be cold when you begin working with them.

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Beat together cream cheese and sugar until smooth....

Beat together cream cheese and sugar until smooth. Add vanilla and egg yolks and and stir to combine.

Roll out puff pastry on a floured surface,...

Roll out puff pastry on a floured surface, and cut each sheet into four equal squares.

Make "L" shaped incisions in the corners of...

Make "L" shaped incisions in the corners of each square, ensuring that the incisions meet in the corners, but not in the center of the sides.

Spoon 1/8 of the filling into the center...

Spoon 1/8 of the filling into the center of each of the squares.

Lifting from the corners, fold the corners of...

Lifting from the corners, fold the corners of each square into the center, allowing the connected sides to hold the square shape of the pastry.

Top each pastry with five berries.

Brush the egg whites onto the exposed puff...

Brush the egg whites onto the exposed puff pastry.

Transfer to the baking sheet and bake for...

Transfer to the baking sheet and bake for about 12-15 min (will vary by oven), or until golden brown. Do not overbake!

Dust with powdered sugar and serve immediately.

MAKE MORE.

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Gravadlax

flaky sea salt

golden caster sugar

tsp black peppercorn,

lemon

juniper berries, crushed (optional)

(about 20 grams) dill, roughly chopped

tbsp gin (optional)

pumpernickel sauce, to serve

Dijon mustard, cider vinegar, honey oil

tbsp muscovado sugar

Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.

Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or ‘cure’. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.

Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.

To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.

To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Easy Twisted Pumpkin Spice Danish.

cinnamon

ginger

nutmeg

pumpkin puree

puff pastry (thawed)

cream cheese (softened)

butter (melted)

Preheat oven to 375 degree F. Line two baking sheets with parchment paper.

To make the pumpkin spice sugar. In a small bowl, stir together the sugar, cinnamon, ginger, and nutmeg.

In a separate small bowl, stir together the pumpkin puree, vanilla and 2 tablespoons of the sugar mix.

Lay the puff pastry flat, on a clean work surface and evenly spread the cream cheese over each sheet. Now evenly spread the pumpkin mix over the cream cheese. Cut each sheet lengthwise into 6 (1/2-inch-wide) strips. Take each strip, fold in half lengthwise to enclose the filling. Gently twist each strip several times and place on the prepared baking sheet - don't worry if some of the filling squeezes out. To make swirls, roll the twisted pastry into a coil, or simply leave as twists. Generously brush each twist with butter and sprinkle evenly with the remaining pumpkin spice sugar mix.

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