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Danish Christmas dinner. In Denmark, the traditional Christmas meal served on 24 December consists, according to one representative study, of duck (66% of households surveyed), roast pork with crackling (43%), turkey (8%), or goose (7%). The figures total more than 100% because it was found that some families prepare more than one kind of meat ...
Risalamande (Danish pronunciation: [ˌri:salaˈmɑŋ] also spelled as ris à l'amande) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds.
Flæskesteg (Danish pronunciation: ['flɛskə.stɐ̯j]), the Danish version of roast pork, is considered to be one of Denmark's principal national dishes. [1] Always prepared with crackling, it is also a favourite for the Danish Christmas dinner served as the evening meal on 24 December or Christmas Eve. [2]
Food is also an important part of the holiday, and the traditional Greenland Christmas dinner features some meats that may seem unusual to the rest of the world, including mattak (made of whale ...
France. The French enjoy their lavish holiday meal on December 24, says Francois Payard, the renowned pastry chef who grew up in Nice. Locals sit down for dinner around 8 p.m., he says, and savor ...
Christmas trees on Amagertorv in Copenhagen in the winter of 1867–68, illustration from Illustreret Tidende. Until 1770, the Christmas holidays included 2nd day of Christmas and Epiphany on 6 January (celebrated on the eve of 5 January). Afterwards, only 1st and 2nd Christmas Day are holidays, and 6 January is now a celebration day.
Mistletoe Martini. Say 'cheers' to the holiday season with this festive martini made with vodka, cranberry juice, and elderflower liqueur. There's also fresh mint for a pop of flavor and color.
In Denmark, the Christmas dinner is served on the evening of 24 December (Christmas Eve). It takes the form of a main dish (usually pork, goose or duck) and the Risalamande dessert. The traditional recipes from Frk. Jensen's 1901 cook book (see below) still form the basis of Christmas cooking today. [63]