Post by kt on Dec 7, 2005 15:56:23 GMT
On Christmas Eve I open all of the presents from my side of the family. Christmas Day is now spent with my husband's family - they are of Scottish/Irish decent. So we open those presents on Christmas Day. It works out well. 
I just checked my English/Danish dictionary and now I understand what Danish pålæg is. It's just the topping for a sandwich - like you said. I regulary make Danish-style open-faced sandwiches. It's one of my specialties. They are quite impressive to my Canadian born-and-bred friends.
We also do the almond in the ris ala mande. Sometimes we have to get right down to the bottom of the bowl to find it. By then we are all uncomfortably stuffed. We always have a turkey for both Christmas celebrations. Other things on the table would include stuffing, bread, turnip, carrots, peas, pickles..........nothing too out of the ordinary. One thing that my husband got used to, and now really enjoys, is red currant jelly on chicken and turkey. Where would Danish cooking be without red currants? haha
Leverpostej is something I really love. I'm going to have to make a double-batch really soon, because I'm all out! I don't mind a bit of rullepølse, but I find it a little on the fatty side.
The Danish wedding wasn't broadcast on TV over here, I viewed the wedding photo album on the internet. The wonders of technology!
I'll let you know how the Boller turn out. I think I might give them a whirl today.
I just checked my English/Danish dictionary and now I understand what Danish pålæg is. It's just the topping for a sandwich - like you said. I regulary make Danish-style open-faced sandwiches. It's one of my specialties.
They are quite impressive to my Canadian born-and-bred friends.We also do the almond in the ris ala mande. Sometimes we have to get right down to the bottom of the bowl to find it. By then we are all uncomfortably stuffed. We always have a turkey for both Christmas celebrations. Other things on the table would include stuffing, bread, turnip, carrots, peas, pickles..........nothing too out of the ordinary. One thing that my husband got used to, and now really enjoys, is red currant jelly on chicken and turkey. Where would Danish cooking be without red currants? haha
Leverpostej is something I really love. I'm going to have to make a double-batch really soon, because I'm all out! I don't mind a bit of rullepølse, but I find it a little on the fatty side.
The Danish wedding wasn't broadcast on TV over here, I viewed the wedding photo album on the internet. The wonders of technology!
I'll let you know how the Boller turn out. I think I might give them a whirl today.
