I don't know about the rest of you but the heat is getting to me after dragging my dogs around and trying to find the shade-I am too exhausted and not all that hungry to cook-so I am seeking inspiration and a break from veggie sushi(going through a bit of an addiction)-and it has appeared from Baltimore by way of Denmark.
This sounds like the perfect summer comfort food and in fact it is.
KOLDSKÅL
half gallon buttermilk
2 eggs
1 cup sugar (2/3 cup probably just as good)
juice from 1.5 limes
150g butter
teaspoon vanilla extract
Whip (we used electric mixer) together eggs and sugar until you get a homogeneous very light and rather thick liquid. Pour in the rest (butter being soft/partially melted) and whip until homogeneous. Done!
KAMMERJUNKERE
250g flour
75g butter
75g sugar
1 egg
2 teaspoons baking powder
Dash of vanilla extract
Preheat oven to 200 degrees C. Mix everything and knead until homogeneous and shiny. Roll into one or more sausages, about 2 inches thick. Cut into slices of about an inch or a tad more, put on parchment paper on baking tray, and into the oven. Give it about 10 minutes, or until they start going golden and browning slightly. Then take them out, cut in half (top/bottom) in order to make for crisper thinner slices and back in for 10-15 minutes (until the color in the pic), and done! If possible use hot air to get crispier( for those of you lucky to have a convection oven quite common in Europe). Let cool, then add say 10-15 to a bowl of koldskål. Degree of crushing when added is personal preference.
Now I know many of you are a bit gun-shy of raw eggs so read below:
With respect to Salmonella poisoning. Again, it is true that the possibility exists for the infection to occur if you eat raw eggs. But here are the facts. Of the 69 billion eggs that are produced per year, Salmonella is only present in 2.3 million of those eggs. That translates to 1 out of every 30,000 eggs or 0.0003% of all produced eggs. Furthermore, buying cage-free, organically-fed and organically-certified chicken eggs significantly reduces any potential of Salmonella infection.
I am also providing a link to a blog I have just found called "My Danish Kitchen" that has an alternate recipe without eggs.
http://mydanishkitchen.com/2010/06/25/koldskal/
I am going to try it both ways!
With respect to Salmonella poisoning. Again, it is true that the possibility exists for the infection to occur if you eat raw eggs. But here are the facts. Of the 69 billion eggs that are produced per year, Salmonella is only present in 2.3 million of those eggs. That translates to 1 out of every 30,000 eggs or 0.0003% of all produced eggs. Furthermore, buying cage-free, organically-fed and organically-certified chicken eggs significantly reduces any potential of Salmonella infection.
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