Ingredients (serves 6)

3 lbs neck of pork with rind
1 tablespoon coarse salt
2-3 bay leafs
2-3 shallots
2 ½ cup boullion

Gravy:

2 ½ cup stock + water if necessary
1 – 1½ tablespoons flour
¼ cup water
salt
pepper

Cut the rind all the way down to the meat at ½ inch intervals, but avoid cutting the meat itself.

Rub salt well into the the rind. Place bay leaves into the cuts.

Place the roast on a rack over a roasting pan with the rind is as even as possible. If you wish, place a peeled potato or crumpled aluminium foil under the roast to get the roast to rest evenly.

Place the shallots and pour bouillion around the roast. Place in the middle of a cold oven. Turn the oven on to 400 degrees (F). Let the pork roast for 1½ hours. The roast is done when the meat thermometer shows 160 degrees (F).

Remove the roast from the oven and pour off the juices. Is the crackling is not crisp, place under the grill for about 15 minutes.

Let the roast sit for about 20 minutes without covering. The temperature will now have risen to 180 degrees (F).

Ingredients

8-10 filets of fresh herring
salt
pepper

Marinade

1 quart vinegar
4 ¼ cups sugar
4-5 bay leafs
2 teaspoons whole black pepper

Pickle

16-20 large slices of pickled cucumber
16-20 toothpicks

1 large jar
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Herring:
Prepare the filets of herring and season them with salt and pepper. Place skin down on a tray for 6-8 hours.

Marinade:

Heat the vinegar and sugar together with the bay leafs and pepper. Allow to cool.

Pickle:

Roll each herring around a piece of pickled cucumber and fasten with a toothpick. Place the rolls in the jar and pour the marinade over them. Pickle for two weeks in the refrigerater.

Serve with slices of onion, tomato, rye bread and a good christmas beer.

Ingredients

salt
a little sugar (optional)
2 lbs. apples
fresh thyme
10 slices of lightly salted pork loin

Saute the slices of pork loin. Remove the fat as you cook them or the pork loins will not turn crisp. Peel and slice the apples. Place the sauteed pork loins in a serving dish and keep them warm.

Add the apples to the pan and steam them in the remaining pork fat. You do not need to cook them into a mash. Salt and sugar to taste. Arrange the warm pork loins with the apples on a serving dish. Sprinkle with fresh thyme.

Ingredients

6 quarts red wine
28 cardamom seeds
80 cloves
8 cinnamon sticks
4 pieces of ginger
4 bay leafs
1 ¾ cups sugar
rind and juice of 2 lemons
rind and juice of 2 oranges
1 ¾ cups water
rum
raisins
chopped almonds

Marinate the raisins in the rum for a few days (or weeks) before preparing the toddy and keep them refrigerated in an airtight container.

Heat four cups of red wine with the spices, sugar, lemon and orange in a small saucepan for half an hour keeping the lid on. Let it sit until the next day.

Strain into a larger saucepan. Pour in the rest of the red wine and keep the toddy at 175 degrees (F), though no warmer than that. Add the chopped almonds and marinated raisins before serving.

Ingredients (4 servings)

¾ cup rice (preferably risotto rice)
1 quart milk
2 vanilla pods
3.5 oz. blanched, chopped almonds
4 tablespoons sugar
3 1/3 cups heavy cream

Split the vanilla pods in two and boil them together with the rice and milk over low heat in a saucepan with the lid on for 40 minutes. Remove the vanilla and let the pudding cool. Stir in the sugar and almonds. Whip the cream and fold it into the pudding. Refrigerate before serving.

Ingredients

1 ¾ cups flour
1/3 cup sugar
1 egg
7 oz. butter
1 pinch baking powder
the seeds of 1 vanilla pod
2 oz. blanched, finely chopped almonds

Combine the ingredients and then refrigerate the dough for a couple of hours. Blend in a food processor. Cut into thin slices about 4 inches long. Shape each slice into rings. Bake at 350-400 degrees (F) for about 8 minutes.

Ingredients

1.1 pounds butter
1 cup sugar
2 cups syrup
5 oz. blanched, chopped almonds
¼ oz. cloves
1 oz. cinnamon
1 ¼ oz. cardamom
½ oz. potash (you may substitute baking soda)
6 ¼ cups flour
finely chopped rind of 1 orange

Slowly heat the butter, syrup and sugar to a boil. Remove from heat and stir in the spices, almonds, orange rind and potash. Stir in the flour once the dough is lukewarm.

Shape the cold dough into rolls of the desired size. Pack each roll in aluminum foil and freeze for a day or preferably longer. Take the rolls directly from the freezer and cut them into paper thin slices.

Bake at the top of the oven at 340 degrees (F) for 5-6 minutes. Put the cookies in an airtight container once they have cooled off completely.

Recipies translated with permission from dk-kogebogen.dk