frikadeller

For our guests today we put on an elaborate Danish Smørbrød so yesterday afternoon we had a marathon session of Frikadeller production. I’ve yet to meet a person (or dog for that matter) who doesn’t love Frikadeller. Little T definitely enjoyed his first taste which made his Danish Daddy very proud  (especially since Little T also discovered Fontina cheese and Marzipan Brod (candy) today, and turned into a foodie-terror) :-)

This is my mother-in-law’s recipe, and it’s never failed us. Thanks, Bodil!

Recipe makes enough to feed 4 adults, and five kids twice — we stick the leftovers in the freezer for the next Smørbrød:

  • 5lbs  finely ground pork
  • 6tbs bread crumbs (we discovered too late that we didn’t have prepared bread-crumbs, so we toasted 4 slices of sandwich bread at 300 deg. for about 15 minutes… ’till it was dried & toasted all the way through. Then I ran it through the food processor)
  • 8tbs flour
  • 3 Onions, grated (we use the food processor for this so it is finely grated and we don’t have to cry so much)
  • 5tbs salt (we like our Frikadeller salty, you might want to reduce this amt. if you prefer less salt)
  • 3tbs pepper
  • 3 eggs
  • Milk… we use about 1/2 cup. Add more if your mix is too dry, less if it’s getting mushy. You can always add a dash more bread-crumbs if it gets too wet.

Picture_10Combine all the ingredients, then form. We use two table-spoons to get the shape we want (see the photos for illustration). They should be somewhat egg shaped, with three flat sides.

We find that the Frikadeller that we cook in our cast-iron pan come out better than the calphalon.

Other dishes we served:

  • Persian cucumber salad (slice  & add rice wine vinegar and salt to taste. This gets better the longer it sits)
  • Fresh whole wheat bread (thank you, Tomas)
  • Pumpernickel bread
  • Smoked Salmon
  • Salad with vinaigrette
  • Boiled new potatoes with a dash of sea salt
  • Cornichons
  • Salad shrimp
  • Cheese: Port Salut, Chaumes. Tallegio, St André (we should have bought these a few days in advance… the Tallegio was the only one with any bite to it today)
  • Lovely figs our friends picked in their garden. They went especially well with the St. André.

For dessert we had fresh coffee, waffle cookies, almond thins, and pumpkin pie that our friends brought from the local bakery.

No one in our house was hungry for dinner in the evening!