Food, Glorious Food,

What else is there to live for?

Oliver Twist

Danish Food

Because the damp coast is so pathetic when it comes to Danish food – unless you make it yourself – it’s an incredible treat to come to a country where everything is readily available.  Here is the food I’m hoping to get to while in DK.

Frikadeller

Imagine a world where you could just pick up a package of frikadeller (Danish pork meat balls) in any size you could possibly want at any grocery store.  It usually takes me about 1 ½ hours to prepare frikadeller from a pound of ground meat.  Then I have to package it in smaller portions and freeze them.

Pølser

A hot dog with all the fixin’s from an old school pølse vogn, (hot dog stand).

So in the first week all I could find as what they call a French hot dog – a long European wiener stuffed into a hollowed out baguette with stuff in it.

Then, I finally noticed it.  An old school hot dog ‘hut’.  It served all the favourites.  You could get everything from a simple long wiener with just a squirt of ketchup and mustard on a plate up to the deluxe hot dog wrapped in bacon served on a bun with the works.

Ice Cream in a Waffle Cone

An old fashioned ice cream in a waffle cone with guf and jam.

To be fair, I’ve had the ultimate old fashioned ice cream in Legoland so everything else might pale in comparison.

Smørrebrød

I love smørrebrød, but I do have my favourites.

My all time fave is Stjerneskud – shooting star.  It consists of pan fried fillet of plaice on rye bread.  It’s topped with steamed fish or smoked salmon, shrimp, caviar and remoulade sauce.

But who am I kidding?  I love all types of smørrebrød.  Well maybe not Vet’s supper (salted beef), but most of them.

• Leverpostej with crumbled bacon and sautéed mushrooms
• Shrimp with caviar and fresh mayonnaise
• Gravlax with sweet mustard sauce
• Pickled herring with mustard sauce or curry sauce or sour cream sauce or just straight up

Fløde Boller

In the bad old days, a fløde bolle was just marshmallow guf on a crisp wafer covered in Chocolate.  Now they’ve become high art and the flavours and variations are amazing.  I want to try licorice, raspberry, caramel, with nuts, with coconut – well you get the picture.