Falslev family recipes
Ingredients for Frikadeller (Danish Meatballs)
- 1 lb ground pork (can be half pork and half hamburger)
- 1/4 cup milk
- 1/4 cup oats
- 1/4 cup all-purpose flour (or breadcrumbs)
- 2 eggs
- 1/4 cup onion (finely chopped)
- 1 tbsp salt
- Pepper according to taste
Mix all the ingredients together in a large bowl using a spoon or hand mixer. Place in Refridgerator for at least half an hour. Heat up a frying pan with butter or oil. Use a spoon to form the meatballs. If you dip the spoon in a glass of water before you form a meatball it will be easier and the meat will not stick to the spoon. Fry the meatballs for about 5-10 minutes depending on the amount of heat you give them. It is best to flip over the meatball often - this will give then an even crust. Serve these meatballs with some boiled potatoes or as topping for some delicious Paleo bread or Danish Rye Bread.
Aebleskiver
Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar.
Ingredients for Aebleskiver
ingredients
recipe yields 30 servings
- 2 large egg whites egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large egg yolks egg yolks
- 4 tablespoons butter, melted
- 2 cups buttermilk
- 1 cup vegetable oil for frying
Instructions
Step 1
In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
Step 2
Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Step 3
Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Pebernodder
These are deliciously tiny eaten-by-the-handful Danish shortbread cookies
Ingredients for Pebernodder
- 1 cup butter, softened
- 1 cup white sugar
- 2 large eggs eggs
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2¾ cups all-purpose flour, or as needed recipe yields 30 servings
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
Step 2
Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
Step 3
Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.