Danish Summer Dessert Koldskål

Makes 4 - 6 servings

Ingredients:

1. 3 egg yolks

2. 3 TBS sugar

3. 1 tsp vanilla powder

4. 1 lemon's juice

3. 500ml Ymer

4. 500ml buttermilk

5. 1 lemon's grated peel (optional)

Directions:

1. In a mixing bowl, beat egg yolk with sugar and vanilla powder.

2. Add Ymer and stir well.

3. Add buttermilk and mix well.

4. Add juice of one lemon and mix well.

5. Sprinkle some grated lemon peel and serve with Danish kammerjunker biscuits.

Additional information:

My family loves having koldskål during the summer time. It's very easy to make and great fun to make it on your own. It is also fresher I guess. The Danes eat their koldskål with kammerjunker Danish summer biscuits. You can find the recipe here.

Ymer is a kind of yogurt like milk. If you can't find ymer where you live, you can substitute it with natural yogurt or Greek yogurt.

Verdict from Daddy FECS? It tasted very good, just like the store-bought ones.

In general, you should just half ymer/yogurt and half buttermilk. I increase the sugar from two tablespoons to 3 tablespoons as it wasn't sweet enough.

References:

https://www.valdemarsro.dk/koldskaal/

https://www.valdemarsro.dk/kammerjunker/

This is the Danish store-bought koldskål

Here are the ingredients to make the Danish koldskål: Ymer, buttermilk, egg yolks, vanilla powder, lemon juice and sugar

Cornflakes Chicken Nuggets

Ingredients:

1. 500 g chicken breasts cut into chicken nugget size
2. 300 ml buttermilk
3. 3 cloves garlic pressed
4. 2 eggs beaten
5. 2 TBS paprika
6. A handful of sesame seeds
7. 1 tsk salt
8. 2 TBS olive oil
9. 110 g cornflakes crushed
10. 2 TBS parmesan cheese (optional)
11. 60 g wholewheat flour or Grahams flour
12. Salt & pepper to taste

Directions:

1. Soak chicken in buttermilk and pressed garlic for 30 minutes or overnight.
2. Remove chicken from buttermilk.
3. Crush cornflakes.
4. In a bowl, add crushed cornflakes, paprika, parmesan cheese, salt and pepper and mix well.
5. Coat chicken with flour, then coat it with egg and finally coat it with cornflakes powder.
6. Place into the fridge for at least 3 hours.
7. Bake at 180 degree Celsius for 20 - 25 minutes until golden.

Additional Information:

J requested me to make this. We tried it out. It was fun and it did taste similar to chicken nuggets, but healthier.

Reference:

https://www.valdemarsro.dk/hjemmelavet-nuggets/

Danish Whole Grain Rolls

Makes 13 rolls

Ingredients:

1. 100 g 5-whole grains mix consists of wheat berries, rye grains, sunflower seeds, sesame seeds and flax seeds (5-korns blanding)
2. 150 ml water for boiling the whole grains
3. 300 ml butter milk (Kernemælk 0,5% fedt)
4. 50 g pumpkin seeds
5. 25 g fresh yeast
6. 1 tsp salt
7. 1 tsp sugar
8. 1 TBS olive oil
9. 250 g wheat flour
10. 250 g Grahams flour
11. 1 egg white for glazing
12. A handful of rolled oats for glazing

Directions:

1. In a pot, add the whole grain mix (except pumpkin seeds) and water.

2. Bring to boil and boil for 2-3 minutes, and set aside to let it cool down to lukewarm temperature and for the grains to absorb the water.

3. Add olive oil, sugar, salt, buttermilk and yeast, and mix well.

4. Transfer to a stand mixer, add in the flour gradually and mix under low speed for 5 minutes until a dough is formed. The dough should be tacky, firm and soft, but not sticky. Alternatively, mix and knead into a dough by hand.

5. Add pumpkin seeds and mix well.

6. Cover with a clean kitchen towel and let it rise for 1 hour in a warm place. It will grow into double its size.

7. Form into 12-13 rolls, cover and let it rest for 20 minutes.

8. Brush with egg white and sprinkle some rolled oats on the rolls for glazing.

9. Bake for 15 minutes at 200 degree celsius or until golden.

Storage:

Store well in freeze for up to 3 months. Store in fridge for 5 days.

References:

https://www.dk-kogebogen.dk/opskrifter/20048/5-korns-boller
http://www.madtanterne.dk/grovboller/

1. In a pot, add the whole grain mix (except pumpkin seeds)

and water.

2. Bring to boil and boil for 2-3 minutes, and set aside to let it cool down to lukewarm temperature and for the grains to absorb the water.

3. Add olive oil and mix well.

Add sugar and mix well.

 Add salt and mix well.

 Add buttermilk and mix well.

 Add yeast and mix well.

Transfer to a stand mixer

4. Add in the flour gradually and mix under low speed for 5 minutes until a dough is formed. 

5. Add pumpkin seeds and

mix well.

The dough should be tacky, firm and soft, but not sticky. Alternatively, mix and knead into a dough by hand.

6. Cover with a clean kitchen towel and

let it rise for 1 hour in a warm place. It will grow into double its size.

7. Form into 12-13 rolls, cover and let it rest for 20 minutes.

cover and let it rest for 20 minutes.

8. Brush with egg white and

sprinkle some rolled oats on the rolls for glazing.

9. Bake for 15 minutes at 200 degree celsius or until golden.

  

Koldskål - The Danish Buttermilk Dessert

Ingredients:
1. 1 pasteurized egg yolk or egg white
2. 500ml buttermilk (kærnemælk)
3. 1 TBS freshly squeezed lemon juice
4. 1/2 vanilla pod
5. 1 1/2 TBS sugar or honey

Directions:
1. Cut open the vanilla pod and scrape the vanilla inside with a knife.
2. Mix vanilla with the sugar.
3. Beat egg and vanilla sugar with an electric mixer until airy and stiff.
4. Add in all the other ingredients (vanilla, buttermilk and lemon juice and mix well.

Additional Information:
I just realized that it is pretty easy to make the Danish buttermilk dessert called koldskål. It is actually very healthy (if you reduce the sugar level). If you would like to have a more creamy texture, you can substitute half of the buttermilk with the Danish thick milk called "tykmælk." I made it with J today.

References:
https://madsvin.com/hjemmelavet-koldskal-den-du-elsker

Beat egg and vanilla sugar with an electric mixer until airy and stiff (Today, I used an egg white)

 Add in all the other ingredients and mix well.

Serve with strawberries and some Danish biscuits :-)