Danish cuisine from the Viking Age to the present

In this cooking class we explore some of the classic Danish dishes and traditions that have evolved over centuries.

A thousand years ago Danish cuisine was characterized by a series of seasonal foods, many of which are still commonly found in Danish kitchens today. Although methods of preparation have become more sophisticated and storage solutions have improved, many of the traditional ingredients are still popular today.

In recent years, eating locally grown seasonal produce has become a trend, but for most of human existence it was a practice born out of necessity. With the inventions of the stove and refrigerator and their widespread availability, it became possible to prepare and store foods more efficiently, and this has led to a greater versatility in contemporary Danish cuisine.

In this course you will learn how to make some of the most popular traditional Danish dishes and gain a deeper understanding of Danish cuisine and its development over time.

• We will learn to prepare open-faced sandwiches with classic topping combinations such as pork roast and apple sauce, meatballs topped with pickled cucumbers, and one with sliced hard-boiled eggs and shrimp. • We will also explore some of the more traditional Danish meals, including some of the meat and root vegetable dishes, such as ”burning love” (mashed potatoes with diced fried bacon and onions), and oven roasted root vegetables with beef patties, caramelized onions and pickled beets. We will also learn to make some classic Danish desserts, such as red berry pudding with cream and traditional Danish apple cake.
• We will experiment with making a healthy and tasty kale salad with dried fruits and nuts and served with ”grandmother dressing” (featuring whipped cream, lemon juice, sugar and pepper).
• The course would not be complete without learning how to prepare one of the most popular Danish Christmas dishes: pork roast with crackling and caramelized potatoes.
• Finally, we will finish by baking delicious and crispy gingerbread cookies as well as the Christmas dessert risalamande (rice pudding with almonds and whipped cream) topped with cherry sauce.

Each lesson ends with a cosy dinner where we sample the delicious dishes we have made together. The last class features traditional Danish Christmas dishes.

What to bring

• Beverages
• Dishcloths
• Tea towels
• An apron

Note

The dishes may change depending on the season and availability of individual ingredients. The price includes all the ingredients. For the sake of planning and purchasing, food courses are closed for registration approx. 7 days before the start of the course. Please register in good time so that you are guaranteed a place.