Frikadeller (Danish meatballs)


Simple to make and tasty to consume, frikadeller can be accompanied by boiled potatoes, red cabbage, and hearty bread.

Ingredients:


¼ kilo ground veal (or beef if you prefer, though it's not traditional)
¼ kilo ground pork
One finely chopped medium onion
2 eggs
Butter (unsalted)
Flour
Bread crumbs
2 cups milk
Salt and pepper

Preparation:


Mix the ground veal and pork together by hand and spread it all out in a big pile in a bowl. Remove about a third of the meat from the middle of the pile. Fill the empty space half with bread crumbs and half with flour. Add the removed meat back to the mixture. Add the onions and eggs and mix everything together by hand. Add just enough water to make the mixture easily malleable. Let the mixture sit for about an half hour. Form balls and fry in a buttered pan until done.

For the traditional gravy served with the frikadeller, let one tablespoon of butter melt in a pan until it bubbles. Add a tablespoon of flour and form a ball. Cook the mixture until it changes color (I wish I could describe exactly what color you need to achieve). Remove from heat and whisk in just enough milk to dissolve the mixture. Put the pan back on the heat and add 2 more cups of milk. Boil until the mixture thickens. Add salt and pepper to taste and serve the gravy over the meatballs.


Rød Grød med Fløde (literally "red stewed fruit with cream")

 

The "r" is pronounced like the German "r," the "ø" like the German umlauted "ö," and the "d" is "swallowed" and pronounced somewhere between an "l" and a "th," thus exceedingly difficult to get right by English speakers. It's considered a tongue twister even for native speakers. Luckily, the dish is easier to make than to pronounce and is very tasty. Though red currants are frequently used, I generally use strawberries and raspberries. I learned to make it with frozen fruit, which is frequently the case as the dessert is often served around Christmas, but fresh fruit can be used as well.

Ingredients:


500 grams frozen strawberries
300 grams frozen raspberries
Sugar
4 tablespoons potato starch or corn starch
Cream

Preparation:


Fill a saucepan with about ¾" of water. Add the fruit and bring the water to a boil. Allow it to boil for about five minutes. Add some sugar to taste (about 6 tablespoons is generally adequate) and let it all boil again until the fruit gets mushy. Have a taste to see if you're happy with the sweetness and add more sugar if desired. Mash it all together a bit. Bring the mixture to a boil again. Dissolve some corn starch in water. Potato starch is more traditional but not as easy to find. Dissolving is important as if you add the starch without water you'll end up with starch pellets. Add the dissolved starch little by little. Let it boil for a couple of minutes to thicken. Add more starch if necessary to thicken more. The consistency should be smooth but not soupy. Let cool and serve in bowls topped with cream.