Denmark

Denmark is often cited as the happiest country in the world. This may be in part because bicycles out number cars 2:1 and no matter where you are in the country, you are never more than 30 miles from the sea. Who wouldn’t love the ability to always reach the beach within an hour.

We had some friends over to make a meal from Denmark. Let me tell you, when you invite friends to come and cook with you, there is very little preparation that needs to be done before your guests arrive and it is wonderful. I think it may be my new mode of operation when having people for dinner and it may help me have the same happy state of mind of the Danes.

When Colin and I host gatherings we are often running around in a flurry of activity moments before the guests arrive. We do this so that when we open the door to greet them we can give the sense of being able to effortlessly pull together a wonderful meal, maintain a tidy home and a happy toddler. This could not be further from our normal. I’m not sure why we feel the need to try to convince anyone otherwise. We are not clean cooks. We use every bowl in the house. We stack the sink full of dishes. We spill stuff on the counter that often dries into small sticky puddles. I have visions of being people who plate up the meal and also have a completely clean kitchen, but it’s just not how we operate. We try to stay on top of dishes as we go, but the cooking is so much more fun than the cleaning. 

Danish Butter Cookie Stack

In those pre-door opening moments, the guests don’t see the dishes frantically being washed, the toys being crammed into cupboards, and the last minute wardrobe change because the outfit I cooked in is covered in flour and oily splatter. It is freeing to cook with the company.  My preparations included pulling out the necessary ingredients, setting up chopping stations with knives and cutting boards, and pulling out the toys instead of putting them away so that the kids would be happy to play while we cooked. The only thing we made before they arrived was the cocktail, and having that to sip on as we cooked was a fabulous decision. We made an Earl Gray Old Fashioned from our new LARK Cocktails cookbook. We highly recommend this cookbook if you like to entertain a big crowd. (We had to significantly cut down the recipe when making drinks for just 4 of us, she makes BIG batches!)

Our friends have a little girl who is two months older than Micah. In their adorable little 19 and 21 month old ways they were insistent on an appetizer because their little bellies just couldn’t wait to eat. We set them up with a bag of raisins on the floor, they were thrilled and occupied for quite some time.  

Karbonader - Danish breaded pork patties

There were a lot of dishes from Denmark that sounded interesting. Pork was a pretty central ingredient to a lot of their traditional meals. I decided to make a dish called Karbonader, also occasionally referred to as Krebinetter. Karbonader is a breaded pork patty that is pan fried in a bit of butter. I prepared a breading station with shallow dishes of eggwash and breadcrumbs. I delegated the chopping of potatoes and carrots and the pattying of pork. When the prep work had been done, we started to cook.  

Once pattied, the pork was dipped in eggs, then breading, then eggs and breading again–because in my opinion if you are going to bread it once, you should definitely bread it twice. We oven roasted potatoes while steaming carrots and peas. We made a traditional parsley cream sauce to cover the vegetables. 

Karbonader and traditional Danish parsley cream sauce

The pork patties were a winner. They were moist and flavorful. The breading added a little seasoning and a crunch that left me wanting to go back for more and more. The vegetables were just OK. The parsley sauce was very ‘parsley forward’ which I suppose is another way of telling you that it really just tasted like vegetables covered with loads of parsley. The vegetables were fine but they were far from the stars of the meal. 

When you invite someone else to come and cook alongside you, there is not as much pressure on you, the host. In cooking together you have a shared experience in the process. You decide together when to pull things from the oven, when to add a little more spice and when to season with more salt. The responsibility to create something wholly delicious lies with the whole group and not just the host. It’s freeing and it’s just plain fun to connect with friends in the kitchen. 

Danish Butter cookies on parchment paper

To finish the meal we had Danish butter cookies. I did bake these in advance, because dessert is too important not to test out. It only takes six ingredients to make these little gems. All things I would venture to guess are staples in most homes. Butter, sugar, flour, salt, egg, and vanilla. I didn’t have a piping tip that was big enough to let this dough through, so I hand formed little doughnut shapes and then dragged my fork over the back of them to give the illusion that they were piped. I think it’s safe to say these will appear in our house from time to time when the cookie jar needs to be filled up.

Karbonader

Yields1 Serving

 1 lb Ground Pork
 2 Eggs
 4 tbsp Water
 1 cup Bread Crumbs
 Salt
 Pepper
 4 tbsp Butter

1

Separate the pork into 5 portions, roll into a ball and then flatten it into a thick patty.

2

Beat the eggs with the water and place in a shallow dish with sides.

3

In another dish mix the bread crumbs with salt and pepper.

4

Dredge a pork patty into the egg mixture, then into the bread crumbs, then back into the egg mixture and into the bread crumbs a second time. Repeat with all of the patties.

5

Melt the butter in a pan and fry each pork patty. Approximately 10-15 minutes, flipping occasionally. Serve hot.

Ingredients

 1 lb Ground Pork
 2 Eggs
 4 tbsp Water
 1 cup Bread Crumbs
 Salt
 Pepper
 4 tbsp Butter

Directions

1

Separate the pork into 5 portions, roll into a ball and then flatten it into a thick patty.

2

Beat the eggs with the water and place in a shallow dish with sides.

3

In another dish mix the bread crumbs with salt and pepper.

4

Dredge a pork patty into the egg mixture, then into the bread crumbs, then back into the egg mixture and into the bread crumbs a second time. Repeat with all of the patties.

5

Melt the butter in a pan and fry each pork patty. Approximately 10-15 minutes, flipping occasionally. Serve hot.

Karbonader

Danish Butter Cookies

Yields24 Servings

 1 cup Butter [2 sticks]
 ½ cup Sugar
 2 tsp Vanilla Extract
 ¼ tsp Salt
 1 Egg
 2 cups Flour
 Sugar for sprinkling on top

1

In the bowl of a stand mixer, whip the butter and sugar with the whisk attachment. Whip for 5-10 minutes until the butter is light and fluffy. Scrape down the side of the bowl as necessary.

2

Add the vanilla and salt and mix thoroughly.

3

Add the egg and beat just until combined. Then add the flour 1/2 cup at a time until all the flour is fully incorporated.

4

Take a 1" ball of dough and roll it into a line and then bring the ends together to form a small doughnut shape [roughly 2" circles].

5

Add 1/2c of sugar to a plate. Dip the doughnut circles into the sugar and then place on a lined cookie sheet. I use a silicone baking mat but parchment paper would work too.

6

Run a fork around the circle to form good deep ridges in the dough.

7

Bake at 350 Degrees for 15-17 minutes. I like to take them out just before they are golden brown on the edges. When I notice one or two getting browned on the edges that's my cue to take the whole tray out. If you prefer a little more snap from your cookies leave them in a minute or so longer.

8

Let cool completely before serving.

Ingredients

 1 cup Butter [2 sticks]
 ½ cup Sugar
 2 tsp Vanilla Extract
 ¼ tsp Salt
 1 Egg
 2 cups Flour
 Sugar for sprinkling on top

Directions

1

In the bowl of a stand mixer, whip the butter and sugar with the whisk attachment. Whip for 5-10 minutes until the butter is light and fluffy. Scrape down the side of the bowl as necessary.

2

Add the vanilla and salt and mix thoroughly.

3

Add the egg and beat just until combined. Then add the flour 1/2 cup at a time until all the flour is fully incorporated.

4

Take a 1" ball of dough and roll it into a line and then bring the ends together to form a small doughnut shape [roughly 2" circles].

5

Add 1/2c of sugar to a plate. Dip the doughnut circles into the sugar and then place on a lined cookie sheet. I use a silicone baking mat but parchment paper would work too.

6

Run a fork around the circle to form good deep ridges in the dough.

7

Bake at 350 Degrees for 15-17 minutes. I like to take them out just before they are golden brown on the edges. When I notice one or two getting browned on the edges that's my cue to take the whole tray out. If you prefer a little more snap from your cookies leave them in a minute or so longer.

8

Let cool completely before serving.

Danish Butter Cookies

Leave a Reply

Close Menu