Danish cuisine

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Rødgrød (red grits) is traditionally enjoyed with cream or milk, not with vanilla sauce.

The Danish cuisine is on the geographical location of Denmark as a coastal state with a strong agriculture dominated. It is rich in bread and baking specialties and offers a variety of dairy products. Fish and meat dishes dominate the traditional main meals, which are considered to be particularly substantial.

A renewal of the Danish culinary art has been emerging for several years. Products from organic agriculture and locally available ingredients such as wild herbs now gain particular importance . Restaurants try to reinterpret regional traditions and allow a greater variety of recipes to prevail.

Well-known dishes and specialties

Various smørrebrød
Colorful fish plate
Roast pork with rind, brown sauce, Brunede kartofler, red cabbage

The best-known Danish contribution in the culinary field is probably the smørrebrød , slices of wholemeal bread with plenty of toppings as a cold lunch. It has found its place in the German language as the loan word Smörrebröd .

Also known is the hot dog , which is eaten with red sausages ( røde pølser ) - boiled ( kogt ) or fried ( röst ); It is garnished with sweet tartar sauce , fried onions and sweet and sour cucumber slices. Remoulade is not only eaten with French fries, but also with fish, salami or spring rolls.

Both fish and meat dishes are an integral part of Danish cuisine. Common sea fish are herring , plaice , eel and cod . Torsk ( Danish ), cod with boiled potatoes and mustard sauce, are particularly popular fish dishes . Other fish specialties are the smørrebrød topped with smoked herring and egg yolk (Danish: Sol over Gudhjem ) and plaice fried in butter with boiled potatoes. The national dish is the classic roast pork with rind ( Flæskesteg ), slowly cooked in the oven at a low temperature , served with potatoes and brown sauce. The Danish Labskaus ( Skipperlabskovs ) is typically made with fresh pork instead of corned beef .

As a traditional Christmas dinner , roast pork, duck or goose are eaten on Christmas Eve , together with boiled potatoes and red cabbage as well as with the Danish specialty Brunede kartofler (Danish: "caramelized potatoes").

Dairy products such as cheese , yoghurt and buttermilk ( kærnemælk ) have a special position . The best known are the Havarti and Esrom cheeses . Danish milk specialties include Ymer , a thick, yoghurt-like sour milk product with a high protein content, which is often eaten with Ymerdrys (rye bread crumbs), and koldskål, the popular cold milk bowl in summer .

Baked goods and desserts

Æbleskiver with powdered sugar
Cinnamon bun ( Kanelsnegl )

Danish cuisine is rich in desserts such as cakes , sweet rolls ( boller ), cinnamon rolls ( kanelsnegl ), cinnamon cakes ( kanelstang ), Æbleskiver , gingerbread ( honningkager ), Danish pastry (such as wienerbrød ) or multi- tiered marzipan cakes ( kransekage ). Pålægschokolade is a popular topping for breakfast.

Red grits with cream ( rødgrød med fløde ) or milk is also widespread . Danes themselves enjoy rødgrød med fløde ? / i especially popular as a tongue twister for foreigners. Audio file / audio sample

An almond milk rice pudding ( Risalamande , after the French riz à l'amande) is often served as a dessert at Christmas . It consists of cold vanilla milk rice , whipped cream and chopped almonds, with cherry sauce. A skinned almond hidden in the dessert bestows a small gift ( almond gave ) in whose portion it can be found. Keeping the almond in your mouth while eating is a difficult exercise in order to keep the tension of who will be the winner for as long as possible. Ris à l'amande is not known in French cuisine, while a (northern) German origin is believed to be possible.

beverages

Carlsberg beers

Danes like to drink coffee. Cocoa is also popular with children and adults, especially the Cocio and Matilde brands . When it comes to alcoholic beverages, beer and schnapps have a long tradition in Denmark. In addition to the well-known beer brands ( Carlsberg, Tuborg , Harboes , Faxe and Albani ), a few local microbreweries have recently emerged . Since 1953, a Danish specialty has been the Christmas brew ( Julebryg ) with a higher alcohol content, not to be confused with the Christmas beer ( Juleøl or Nisse øl ), a dark, sweet light beer .

The best-known aquavites and bitters ( Aalborg Akvavit , Gammel Dansk ) have only been produced in Norway since April 2015. Gløgg , the Nordic variant of mulled wine , is popular during the cold season .

The toast is toasted with Skål .

Table manners and conviviality

The main meal in Denmark is the Middag or Aftensmad , which is eaten between 5pm and 7pm. It is customary to say "Tak for mad" (thank you for the meal) to the cook or host after a meal.

Eating and drinking together is an integral part of Danish culture, as can be seen at Julefrokost or Sønderjysk Kaffebord .

gastronomy

A total of 26 restaurants have been awarded stars by the Michelin Guide (as of 2018). The geranium is rated three stars, the highest, and three others are rated two stars and the rest one. 14 of the award-winning restaurants are in the Copenhagen catchment area, with only this area tested before 2015.

literature

  • Bettina Buhl: Histories om danskernes mad i 15,000 år , Gl. Estrup 2010. ISBN 87-89429-28-1 .
  • Charlotte Noer: Danish cooking: dishes and their history , Verlag Die Werkstatt, Göttingen 2009. ISBN 3-89533-653-X .

Individual evidence

  1. ^ Rainer Schäfer: Cooking in Denmark. Alles Kraut und Rüben Die Zeit, October 28, 2010, accessed on November 7, 2015.
  2. ↑ Ina Lasarzik: New Nordic Kitchen. Noma essen-und-trinken.de, September 7, 2011, accessed on November 7, 2015.
  3. ↑ Hannes Gamillscheg: Tastes of forest. The new Danish kitchen Badische Zeitung, February 5, 2011, accessed on November 7, 2015.
  4. ↑ Duden . German orthography, 1986, p. 638; Meyers Großes Universallexikon , Vol. 13 1985, p. 117; Brockhaus Encyclopedia, Vol. 20 1993, p. 401; Brockhaus Encyclopedia , Vol. 25 2006, p. 426; Brockhaus Wahrig , Vol. 5 1983, p. 791; Meyers German Dictionary, Vol. 3 1986, p. 2414; Brockhaus Enzyklopädie - German Dictionary, Vol. 3 1995, p. 3126; Gads Tysk dansk, Dansk tysk Ordbog 2003, p. 949; Gyldendals Dansk-Tysk Ordbog 2005, p. 753; Langenscheidt's Pocket Dictionary Danish 2007, p. 410.
  5. ↑ Lene Andersen: Grantræet. Det Andersenske Forlag. ISBN 87-990456-1-3 .
  6. ↑ Liselotte Mygh: Danish Christmas - German inspired . In: Manfred glasses, Ingrid Sudhoff (eds.): Not just sauerkraut and smørrebrød! Germany and Denmark in the 19th and 20th centuries , Schmidt-Römhild, Lübeck 2005, pp. 230–234, p. 234.

Web links

Commons : Danish Cuisine  - Collection of pictures, videos and audio files