Recipe: Kammerjunkere – Double-baked biscuits for Danish Koldskål

by Mitzie Mee - Sanne

Recipe: Kammerjunkere for Danish Koldskål

In Denmark, koldskål is a beloved summer dish, and no koldskål is complete without kammerjunkere. Once you’ve tasted homemade kammerjunkere, it’s hard to go back to the store-bought version, because the homemade ones simply taste better. Moreover, it’s difficult to find kammerjunkere outside of Denmark, so if you’re up for making Danish koldskål, here’s a great recipe for kammerjunkere.

Notes

To enhance the flavor, you can add a teaspoon of lemon juice to the dough.

You can also add chopped almonds and enjoy the kammerjunkere as a biscuit with your coffee (they taste somewhat like Italian biscotti).

Use cold butter straight from the fridge, as warm butter can make the dough very soft and sticky, and difficult to work with.

Recipe: Kammerjunkere for Danish Koldskål

Recipe by Mitzie Mee – Sanne

Course: Baking, Dessert, Recipes

Servings

servings

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Ingredients

1 stick 1 (4oz/ 110g) butter
2.5 oz 2.5 (70g) sugar
2 teaspoons 2 vanilla sugar or vanilla extract
1 1 egg
2 cups 2 (225g) AP flour
1 teaspoons 1 baking powder
⅓ cup ⅓ milk

Directions

Preheat your oven to 390ºF/200ºC, while you prepare the dough
Mix butter, sugar, and vanilla sugar in a bowl.
Add the egg to the butter mixture and mix it thoroughly.
In a separate bowl, sift the baking powder into the flour.
Combine milk, flour, and baking powder with the butter mixture and gently knead the dough by hand. The dough will have a slightly soft and sticky consistency, so be careful not to over-knead.
Divide the dough into four equal portions and shape each portion into a log.
Cut each log into 8-10 pieces and roll the pieces into small balls.
Place the kammerjunker balls onto a baking sheet lined with parchment paper, making sure there is enough space between them as they will rise and spread slightly during baking.
Bake the kammerjunkere in the preheated oven at 390ºF/200ºC for approximately 7-8 minutes or until they turn a light golden color.
Remove the kammerjunkere from the oven, and reduce the temperature to 300ºF/150ºC.
Cut the kammerjunkere horizontally in halves and put them back on the baking sheet with the cut-side facing up. Bake for 15-20 minutes at 300ºF/150ºC. This step helps to dry out the kammerjunkere, resulting in a crisp, crumbly texture.
Allow the kammerjunkere to cool completely on a wire rack, and then store them in a cookie tin to keep them fresh and crispy.

Recipe Video

June 24, 2023 0 comments

Recipe: Giovanna’s Delicious Chicken Salad

by Mitzie Mee - Sanne

Recipe: Giovanna's Delicious Chicken Spread

It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how to make this delicious salad, which can be enjoyed in a number of ways. The chicken salad is tasty as a sandwich filling, but you can also serve it alongside fresh vegetables as a dip. My favorite pairing is the one shown in the photos in this post: Rye + Sea Salt crackers from Hungry Bird Eats topped with chicken salad and a piece of avocado.

Notes:

Brazilian Creme de leite is a kind of very thick cream. You get the best results if you manage to find a can of Creme de leite at your grocery store or in a Brazilian specialty store, but you can also use sour cream or crème fraiche as a substitute. If you are using crème fraiche, you might want to mix in a couple of tablespoons of regular heavy cream to get a less compact texture.

This portion is very big, and great to bring to a potluck. If you are only making the chicken salad for 2-4 people, make ¼ portion.

You can find Giovanna on Instagram @_valverdegiih

Recipe: Giovanna’s Delicious Chicken Salad

Recipe by Giovanna

Course: Appetizers, Snacks, Spreads

Servings

big bowl

Cook Mode

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Ingredients

2.2 lbs (1 kg) chicken meat (~ one whole chicken)
1¾ cup (400g) mayonnaise
10 oz (1 can, 300g) Creme de leite
⅘ cup (~5 oz, 150g) pitted green olives.
⅘ cup pickles (cucumber, carrot, turnip)
2 tablespoons ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
Salt to taste
Oregano to taste

Directions

Cook the chicken: Start by boiling or grilling the chicken until it is fully cooked. You can season it with salt and pepper for added flavor. Once cooked, allow the chicken to cool.
Shred the chicken: Once the chicken has cooled down, shred it into small, bite-sized pieces using a fork or your hands. Ensure there are no large chunks left.
Prepare the olives and pickles: Finely chop the green olives and pickles into small pieces. You can use a knife or a food processor for this step. Set them aside.
Mix the dressing: In a large bowl, combine the mayonnaise, cream, ketchup, mustard, and Worcestershire sauce. Stir well until all the ingredients are thoroughly combined.
Season the dressing: Add salt and oregano to the dressing mixture, adjusting the amounts according to your taste preferences. Stir again to distribute the seasoning evenly.
Combine the ingredients: Add the shredded chicken, chopped olives, and pickles to the bowl with the dressing. Mix everything together until the chicken is coated evenly with the dressing and the olives and pickles are well-distributed throughout.
Adjust the seasoning: Taste the chicken spread and add more salt or oregano if needed. You can also add a bit more ketchup, mustard, or Worcestershire sauce for additional flavor, depending on your preference.
Chill and serve: Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Place it in the refrigerator for at least 1 hour. Serve chilled.

June 19, 2023 0 comments

Recipe: My mom’s elderflower syrup

by Mitzie Mee - Sanne

When I was a kid, elderflower had not yet made it big, but in recent years it has become so popular in Denmark that I cannot imagine what summer would be like without it. To me, elderflower has become synonymous with Danish summer.

During the summer months, my mom is busy making syrup, preserves and pickles so we can enjoy the taste of summer all year round. Elderflowers are in bloom now, so this is the time to make elderflower syrup supplies for the rest of the year.

The delicate flavor of elderflower syrup adds a touch of floral sweetness to your drinks, desserts, and pastries. Add a splash of elderflower syrup to sparkling water, still water, or lemonade, for a refreshing and aromatic summer drink. It can also be mixed into cocktails, such as a classic elderflower spritz or a gin and elderflower fizz.

You can also drizzle elderflower syrup over ice cream, yogurt, or fresh fruit for a delightful twist. The syrup can also be used to flavor panna cotta, custards, or fruit salads, or why not incorporate it into cakes, cupcakes, or buttercream frosting for a unique and fragrant treat.

Here is my mom’s elderflower syrup recipe. She usually uses sodium benzoate as a preservative, but I’ve learned that this is a rather controversial ingredient in the US, so I have left it out of the recipe. The syrup will last for about a week without preservative, but if you want it to last longer, add a preservative of your choice.

Recipe: My mom’s elderflower syrup

Recipe by Mitzie Mee – Sanne

Course: Drinks, SyrupsCuisine: Danish, Nordic

Servings

small bottles

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Ingredients

750 g 750 sugar (~3.5 cups)
4 cups 4 (1L) water
A bunch of elderflowers (removed the thick stalks)
3 3 lemons
Your choice of fruit and berries. Suggestions: rhubarb, red currant, lemon, orange

Directions

Bring the sugar and the water to a boil. When the sugar is completely dissolved, transfer the mixture to a large bowl. Add elderflowers/berries/rhubarb/oranges/whatever you like.
Place a lid over the bowl and store in the fridge for three days. Stir occasionally.
Strain through a sieve or a cheesecloth.
Bottle the syrup.