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The name literally means "apple slices" in Danish, although apples are not usually an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. The English language spelling is usually aebleskiver, ebleskiver or ebelskiver.
This is a list of Danish sweets and desserts. The cuisine of Denmark refers to food preparation originating from Denmark or having played a significant part in the history of Danish cuisine. Denmark also shares many dishes and influences with surrounding Nordic countries, such as Sweden , Finland , and Norway .
In a large bowl, beat the egg yolks with an electric mixer until thick and pale. Wash and dry the beaters. In a medium bowl, beat the egg whites with the mixer until stiff peaks form.
Danish frikadeller and aebleskivers were served with locally grown chokecherry or blueberry syrup. Custard-style puddings similar to figgy pudding were made with native wild persimmons. [8] A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts. [7]
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Roast pork served with both white and caramelized potatoes (brunede kartofler) Potato recipes are ubiquitous in Danish cooking. The potato was first introduced into Denmark by French immigrant Huguenots in Fredericia in 1720. [80] The potato is considered an essential side dish to every hot meal. [81]
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