Danish Food Canadian Attitude:
A teaching tool for anyone interested in basic and popular foods enjoyed by Danes now and in the past.
Danish Open face Sandwiches are delicious but first they are beautiful for eyes to behold. Introduced in Denmark during the 1920 they have been dressed down or dressed up. For celebratory events they are a piece of art. There are 16 different sandwich instructions in this book. I give you one example:
½ piece of thin sliced rye or pumpernickel bread. Lots of butter on the bread, it holds the leaf of butter lettuce in place. Old fashioned ham rolled, folded to give dimension to the look. Don’t be skimpy! Steamed peas and carrots chilled and in mayonnaise are liberally put on top. Add 2 spears of cold and cooked asparagus (white is mostly used by Danes, green asparagus works too.) Now get a little fancy by using a small sprig of parsley and perhaps a lemon slice cut and twisted.
Danes have always loved potatoes and it is not unusual to have potatoes prepared in more than one way for a hot meal. I introduce to you caramelized potatoes.
You need 2 small cans of white potatoes, white sugar, and 1 tbsp. of butter and one tbsp. of cold water. These are easy to make but follow instructions exactly.
Use a stainless or cast iron fry pan. Must not be non-stick. Sprinkle white sugar into pan until bottom is covered. Turn burner to medium low and watch it. It will melt first white then turn golden brown. Do not stir it will clump. Remove pan from heat; add the drained potatoes, butter and water, and stir until potatoes are well coated. Return to medium low heat and sauté until the coating thickens a little and potatoes are a glistening golden brown. Delicious served with pork roast, ham, or bratwurst.
Enjoy!
Kirsten Marie