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Denmark - Danish Recipes

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Danish Apple Slaw
Cucumbers in Sour Cream
Potato Soup
Apple Spareribs
Ham in Beer
Danish Potato Dumplings
Butter Cream Cake
Hazelnut Torte

rachael ray acai

The Danish cuisine still contains elements harking back to the time before industrialisation, i.e. the time before c. 1860, the age of storage housekeeping with a cuisine based on beer and rye bread, and salted and smoked pork. Among the dishes from those days which are still eaten today are øllebrød (a dish made of rye bread, sugar and non- alcoholic beer), vandgrød (porridge, usually barley porridge, made with water), gule ærter (split pea soup), æbleflæsk (slices of pork with apples fried in the fat), klipfisk (dried cod), blodpølse (black pudding), finker (an approximation to haggis) and grønlangkål (thickened stewed kale).

In the second half of the 19th century, i.e. the age of the co-operative movement, milk and potatoes played a prominent part, and the stove, the mincer and the developing retail trade provided new possibilities for dishes such as roast pork and gravy, boiled cod with mustard sauce, consommé with meat, bread or flour dumplings, rissoles, minced beef patties and other dishes based on minced meat. The same period saw the emergence of many fruit dishes such as rødgrød (thickened stewed fruit), sødsuppe (fruit soup) and stewed fruits, and the range of vegetable dishes was expanded with boiled cabbage in white sauce, red cabbage, pickled beetroot, cucumber salad, and peas and carrots in white sauce.

Great changes and increased choices appeared in the Danish cuisine in the 1960s as a result of increased affluence, internationalisation, the advent of self-service in the retail trade, the use of electricity in the kitchen, refrigerators and freezers, and also of the increasing number of women going out to work. American influence is obvious with such dishes as salads, pasta, baked potatoes, barbecue, turkey and ready-to- eat chicken dishes. Italian cuisine has also established itself with for instance pizzas and a widespread use of tomatoes. Meat consumption has risen dramatically, still with pork as the most common kind of meat. The tendency is towards steaks and to minced meat. Gravy and potato dishes still maintain their place, so that sausages and rissoles are the dishes most frequently seen on Danish dinner tables.