Saturday, March 7, 2015

Frikadeller recipe (Danish meatballs)

Today was such a lovely day! I had my sister and my parents over for a Danish dinner. We had open faced sandwiches, Danish potato salad, pickled cucumbers, and an almond tart. It was so nice to be able to bring a little piece of Denmark to dad. He said he could see my grandma and my aunts and uncles all sitting around the table together for a meal.

Before we ate dad said a prayer in Danish. It was really touching- I don't think I have ever heard him pray in his native tongue. It's amazing how prayer transcends all languages and you can feel the spirit even though you can't understand what is being said. It was beautiful.

 Dad brought photo albums of his family and we were able to sit and look at all the fun black & white photos. So many wonderful memories for my dad. So many loved ones who have passed. Loved ones that we never really got to know, but love just the same. 

I am so grateful for time spent with my family. The memories we build will sustain us once our precious loved ones are gone, until we can be together again. 

I have submitted to two publishers now and have gotten 2 rejection letters. They loved the projects but they are not looking for mixed media. And my proposed projects are a big mix of recipes, 
fabric projects, paper projects, etc. I am not ready to give up on any of the projects and cut them from my proposal. 
So.... on to the next publisher. Or two, or ten! Or how ever many it takes. 
 Flowers and a  pretty table cloth are so important when entertaining. Any time I set a formal table I make sure to have a table cloth. It's a European thing. I blame my dad! 
 I love pretty dishes and this set by Porteirion is the perfect set for entertaining my Danish family. Blue and white- so classic and beautiful!
 Pumpernickle and rye are the suggested (okay- totally mandatory) breads to be used for open faced sandwiches. No wimpy bread allowed or all those yummy toppings are going to fall right off. 
 Frikadellar is so delicious and easy to make. It is pretty much impossible to mess up. There are a lot of variations among recipes but they all taste great! I've never met a Danish meatball I didn't like! These little beauties were sliced in half and chilled after they were fried in butter (ignore that part) and served cold. 
 Fish usually comes to mind when thinking of open faced sandwiches but I am not a lover of the fish. We had ham instead. Dad brought his own pickled herring. He IS a lover of the fish. Yuck!!
 Danish potato salad with parsley, chives and capers whips up super fast. Caper liquid and white wine vinegar give it a bit of a bite.  
 One of my favorite Danish foods is Agurkesalat. These sweet, crunchy pickled cucumbers lend such a wonderful taste to open faced sandwiches. 
Rye bread with butter, red leaf lettuce, ham and agurkesalat. 
My sister is always feeding me. Heck- she is always feeding everyone. My whole family and all her friends/neighbors know where to go to get the good stuff. She is literally the best cook I know. She whips together these raspberry almonds tarts that are to die for. 
 I have heard people say that they have never tasted marzipan. Whaaaaat? Is that for real? It is so amazing. If you have never tried it, go. Go now! It is wonderful! 
Know what's not wonderful? Fish! Did I mention I don't like fish? My boy does. Grandpa pays good money to anyone willing to try. His only rule- you have to swallow it. No chewing and spitting out- or no cigar! 
Brave boy! I'm pretty sure this little guy would eat just about anything for money. Think earth worms!
 Dad brought this non alcoholic malt beverage to share with our meal. We don't drink so these are a special treat for my dad. I think beer and open faced sandwiches go together like peanut butter and jelly.  
 He's one happy camper! Skoal! 

Frikadellar Recipe
1 lb. ground sausage
1 lb. lean ground beef
1 large, finely chopped onion
2 pieces of dry bread torn into small pieces
2 beaten eggs
1 1/2 c. milk
1 1/2 tsp. salt
1 tsp. pepper
Butter for frying

In a large mixing bowl add the pork, beef, onion, bread, salt & pepper. Mix together, then add the beaten egg and milk. Mix very well. Don't be afraid to use your hands. It really helps incorporate everything together. In a large sauce pan melt the butter over medium heat. Shape into a patty that is about an inch thick and 3 inches wide. Carefully drop them into the frying pan. Let them cook on medium heat until they have browned really well on the bottom. Turn them and let them cook until they have browned on the other side. Set them on a plate that is covered with paper towels to remove the excess oil. Eat immediately or refrigerate if you plan on eating them cold. Slice them in half to serve on open faced sandwiches after they are completely chilled. 

Note: For the sandwiches we used cream cheese with horseradish mixed in as a spread, as well as butter.

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