New: December 2019
From: https://nordicfoodliving.com/risalamande-danish-rice-dessert/

The original recipe was an insane amount, so this is a halved version.
Ingredients
Rice pudding
0.5 cup (1.125 dl) short-grained white rice (pudding rice)
50 mL water
0.5 L milk
0.5 vanilla beans (the seeds)
1 t je ne sais quoi
Risalamande

75 g almonds
1 tbsp sugar
1 cups (250 mL) heavy cream
0.5 can cherry sauce (for topping, get the type from trader joes)

Instructions
Danish rice pudding (The Risalamande version)
In a saucepan; add rice and water. Heat up and let it boil for about 2 minutes.
Add the milk to the pudding and heat up until boiling under constantly stirring.
Add the seeds from the vanilla beans. This is done by slicing the vanilla beans and scrape out the seeds using a knife. Mix the vanilla with 2 tablespoons of sugar. Also, add the empty vanilla beans to the pudding (they still have a lot of flavor).

Let the pudding simmer under a lid at low heat. The rice has a tendency to burn to the saucepan so remember to stir regularly. Let it simmer for about 35 minutes.
Remove the empty vanilla beans. The rice pudding is now done. Let it cool in the fridge before you proceed to make the Risalamande. You can with advantage make this rice pudding the day in advance.

Risalamande
Heat some water until boiling point and pour it in a small bowl. Add the almonds and let them soak in the hot water for about 5-7 minutes. One-by-one take the almonds up and press them between two fingers so that the peel separates from the almond. Add more hot water if needed. It should be easy to skin the almonds.
Coarsely chop the almonds and mix them with the cold rice pudding.

In a separate bowl, whisk the heavy cream into whipped cream and gently mix the it with the rice pudding. The Risalamande is now done. Put it in the fridge until serving.

Notes: Serve the Risalamande with some warm cherry sauce. If you want to play the traditional Danish almond-game (mandelgave), leave a whole almond without the peel in the Risalamande - who ever gets the whole almond wins a small prize.


Original:
Ingredients
Rice pudding
1 cup (2.25 dl) short-grained white rice (pudding rice)
100 mL water
1 L milk
2 vanilla beans (the seeds)
Risalamande

150 g almonds
2 tbsp sugar
~2 cups (500 mL) heavy cream
1 can cherry sauce (for topping)

Marcella Hazen's Zucchini, Onion, and Basil Frittata
New: December 2019

oil
1 large onion, thinly sliced
3 (or 2.5) medium zucchini (used 3 the first time, over flowed)
5 eggs (used 6 the first time, over flowed)
butter

Salt, pepper

Use 8 inch cast iron

Kartofler  (Danish Style Potatoes)
New: December 2019

6 large potatoes
1⁄2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
1 dash white pepper


Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
Add remaining ingredients. Cook for 5 minutes longer.

Adapted from: https://www.food.com/recipe/kartofler-danish-style-potatoes-136227

Flæskesteg (Danish Christmas Pork Roast)

New: December 2019

1 kg Boneless pork roast with rind
coarse salt
5 dried bay leaves (I used 14 with 2 kg of pork)

1. Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actually meat.
2. Rub the entire roast thoroughly with coarse salt. Especially, make sure that you get lots of salt in the grooves. (TIP: rub salt on when you're ready to put it on the oven, not early)
3. Place 3-6 dried bay leaves in the grooves - this can be omitted if you do not have any. (TIP: push them really far down into the grooves, otherwise they will get burnt at the end)
4.Place the roast on a rack with a roasting pan underneath. In the roasting pan; add 1/2 liter (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven color or get burned.
5.Preheat the oven to 225 C (440 F) and cook the roast for 15 minutes.
6.Turn down the heat to 200 C (400 F) and continue cooking.
When the core temperature is 57 C (135 F) turn on the grill function in the oven. This make sure that the rind gets nice and crisp. Keep an eye on the roast so that you don't burn it.
7.The roast is done when the core temperature is 65 C (150 F). It takes about 1.5 hours to reach this temperature. If the water evaporates during the cooking, you should add some extra.
8.When the roast is done; take it out of the oven. Let it rest for about 15 minutes or eat it right away. Cut the roast in slices at each groove.
9. If you want to make a nice gravy; drain the vegetables form the water and pour it in a sauce pan. Add some heavy cream and some brown gravy coloring. Add salt to taste.




Adapted from:

https://nordicfoodliving.com/danish-roast-pork-with-crackling-flaeskesteg/


Tip 1; When preparing this pork roast you need to cut deep grooves in the rind about 5mm (1/5 inch) apart. In this step it is important that the grooves are deep but do not goes all the way down to the actual meat.

Tip 2; It is also important the you add plenty of salt on the rind and down in-between the grooves. If you do not add enough salt you risk that the rind do not get nice and crisp.


Tip 3; finally, is important that the roast is lying in a horizontal position when cooking it in the oven. This makes sure that the rind is cooking evenly, so you do not risk that one end is burned and the other is under cooked.