(from the site http://mange-gode-opskrifter.dk/joedekager.html translated to English here)
250 g plain flour
125 g light brown sugar
1 tsp cream of tartar
1 tsp fine salt
1 tsp finely grated lemon peel (untreated surface)
180 g butter
½ tbp cold water
80 g almond slivers
1 tbp cinnamon grounded
3 tbps sugar (not castor but bigger rough pieces, preferably brown)
Egg for brushing
Preheat oven to 200degrees celcius.
Mix the flour, sugar, cream of tartar, salt and lemon peel together in a bowl. Cut the butter into small pieces into the flour mixture and add the cold water, quickly rub in the mixture to form breadcrumb texture with fingers.
Roll out the dough into a 5-6cm thick sausage. Pack them in a cling film and leave them in the fridge for about 2 1 /2 hours. Dust the board with flour and rolling pin. Roll out the dough into 1-2 mm thickness. Cut the dough out with a cookie cutter. It is easier to work when the dough is cold. Place the cookies on a baking sheet, lined with baking paper.
Beat the egg and brush it on top of each cookie. Mix the cinnamon with the sugar and sprinkle this mixture on top of the cookies. Place some almond slivers on top. Bake the cookies in the oven for 5-6 mins lightly browned.
(from the site http://mange-gode-opskrifter.dk/pebernoedder.html translated to English here)
125g butter room temperature
125g castor brown sugar (the site calls for normal sugar, but spiced cookies taste better with brown sugar)
1/2 tbp ground white pepper
1/2 tbp ground cinnamon
1/2 tbp ground cardammon
1 tsp baking powder
275g plain flour
Whip the butter and sugar until well mixed, add the egg. Mix the rest of the ingredients into the egg,butter and sugar mixture until well blended. Roll out the dough into small balls size of a hazelnut. Baked on a baking sheet lined with baking paper for 10 mins in a preheated oven of 180 degrees at the top shelf of the oven. The pepper nuts should be golden brown when done.
Pork loin with the rind on, nicely scored (size depending on how many people are eating – your butcher can help you)
Preheat the oven to 11o degrees C.
Rub a lot of seasalt along the skin (rind) and between the cracks of the rind
Place bay leaves between the cut/sliced rind.
Put the porkloin on a rack at the bottomest of the oven (with a braising pan at the bottom to catch the juices)
Roast for 1 hr to 1 hr 10 mins.
If crackling seems not crispy enough, put it under the grill it for a short while on high heat.
Let the meat rest for 3 mins before slicing it out.
Stewed Red Cabbage
2 red cabbages
2 large shallots or onions
2 cooking apples
juice of 1 orange
1 dl balsamic vinegar or 0.5 dl cooking vinegar
5 tbp of brown sugar
2 dl water
salt and pepper
Clean the cabbage and slice them thinly
Slice the shallots or onions
Put a knob of butter or 2 tbp olive oil in a pan and heat up with the cabbage on medium heat
After 10 mins, add in the apples (sliced thinly too) and onions.
Pour in the rest of the ingredients and stew at low heat for 30 mins. Add water/sugar/ depending on how dry it gets and the sour sweet taste balance you desire.
Continue stewing for 1 hour – 2 hours in very low heat. Stir occassionally.
When done leave to rest for 30 mins before transferring to a container for storage to be used another day or to be served warm with the roast pork.
1 kg of cooked and peeled small baby potatoes
25 g unsalted butter
100 g sugar
Pour the sugar on a pan in an even layer. Switch on the stove at medium-high heat to allow the sugar to caramelise . Do not stir , leave the sugar in that layer for 2-3 mins. Lower the heat to medium and put in the butter.
Swith the heat high, and put the potatoes into the pan. Before doing that, run the potatoes over some cold water first .
Brown the potatoes over high heat for about 6 mins more. Make sure the potatoes are well coated with the sugar/butter mixture. If the potatoes get too dry, add 1 tbp of water .
Continue turning over until all have a nice glossy brown coating. Leave to rest for 2 mins before serving.