During the end of 2021 I am planning to put out a series of recipes for traditional Danish Christmas food. I always enjoy learning about different cultures and what they eat, but during Christmas time I go all traditional, so I though I’d share my recipes with you. This is my recipe for Danish rice porridge.
In Denmark we eat this porridge all through December. Both because it’s an easy dinner in a busy month, but also because it’s super delicious and the kids are ecstatic about it.
While it may seem strange to anyone foreign from the Nordic countries, I implore you to read on, it’s such a good dish.
If you are anything like me, you think that butter is absolutely amazing. There’s basically nothing that you can do to make it better, or is there? There is, and I am going to show you 3 different ways to make butter better. You do it by culturing the cream before you churn it to butter. This is my recipe for cultured butter.
Butter has been around for at least 9,000 years. It’s been speculated that it was discovered by accident. Some chilled milk being shaken around on a horse going down a rugged trail. That’s at least what author Elaine Khosrova explains in her book Butter – a rich history.
No matter what the story is, butter is delicious. I am going to show you how to make it even more delicious.
Jewish Rye Bread is famous all over the world. Nowhere in the world does it have the same iconic status as in New York City. Every delicatessen and sandwich shop serve the own delicious sandwiches on Jewish rye bread. While these breads are delicious, they often miss the mark in terms of the depth of flavor that you get from a long fermentation. I created my own version of this iconic bread, using sourdough starter as leavening, with a long cold fermentation to tease out all those delicious tastes hidden in the grains. This is my recipe for a Jewish sourdough rye.
A cousin of the Jewish rye bread is the Swedish limpa, which is a sweeter type of bread. They do love their syrup in Sweden.
Making bread with a sourdough starter is usually a lean bread. Don’t get me wrong, those are great. I love a wonderful sourdough bread with a crunchy crust, a chewy crumb and great tang and super developed taste. Sometimes you’d like something else. Something sweet. Something chocolaty. This is my recipe for a sourdough babka with a chocolate filling.
Baking enriched doughs with a sourdough starter is a bit next level. In the beginning of my sourdough career I had a hard time with these types of doughs, simply because I underestimated how long you need to ferment a dough like that. So follow the instructions on proofing, because that is imperative to get a wonderful result.
You just love bread, but like most other peopleyou worry that you may be eating too much of the good stuff. Staying healthy is all about moderation, variety and getting your fibers. A wonderful source of fibers is whole grains, plus they have lots of minerals and vitamins that are good for you, but whole-grain bread? It’s that hard, tough stuff that tastes like cardboard, right? Well, not if done right. Using spelt gives it wonderful nutty notes and a perfect sandwich crumb. This is my recipe for a whole-grain sourdough spelt loaf.
I have many recipes with spelt flour. I really like it, but this is the first time I’ve ever tried to make a recipe with the entire bread using spelt. Not just regular spelt flour, but coarse whole grain. I must say I was surprised what I great bread you can produce using this. Not at all like the whole wheat stuff our Moms tried to get us to eat when we were kids.