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Marilyn Hagerty: A Few Danish Recipes for the Holidays – Grand Forks Herald

Marilyn Hagerty: A Few Danish Recipes for the Holidays - Grand Forks Herald

GRAND FORKS — As darkness falls — around 4 p.m. — on Sunday afternoon, the annual Christmas musical takes place, presented by the Thursday Music Club.

The annual presentation of Christmas music traditionally heralds the season of beautiful sounds and the most beautiful season of the year. The event will be held again this year in the Calvary Lutheran Church auditorium at 1405 S. Ninth St.

On Thursday, Music Club traditionally gathers the best musicians in the region.

There are other traditions that fall into place at this time of year. Around Grand Forks, the holiday fare has a taste of the many Norse settlers. The Sons of Norway lead the way with lutefisk and lefse on the menus.

Some come forward to try menus from their homeland. A recipe from a Danish cookbook is for Frikadeller, or meatballs. It will require 1½ pounds ground round steak, ½ pound ground pork, 2 beaten eggs, 1/8 tsp pepper. Then ¼ tsp cloves and ¼ tsp allspice are optional. Next there is 1½ tsp of salt along with 1 grated onion, about 1 cup of milk or cream and 4 tbsp of flour.

The recipe in a little old Danish cookbook then says: beat vigorously until the mixture is smooth and well blended. Heat 3 tablespoons of butter in a heavy skillet. Drop meat mixture into skillet by rounded tablespoons. Brown. Steam in the oven for about an hour, until ready to serve. You can use your electric skillet, but make sure to use Crisco for frying.

The Danes also have their way of roasting a goose. The recipe says to stuff the goose with bread stuffing or prunes and apples. Can also be filled with partial bread filling and prunes. Place the bread cut side up on the rack in the roasting pan. Pour over 2 cups of boiling water and cover. Roast 25-30 minutes per pound in a moderate oven. Prick the legs and wings with a fork to drain the fat. Remove liquid and fat from pan and roast uncovered for last 30 minutes or until goose is browned.

Happy People of the Week: Paul Sather, Jodi Dub.

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