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Danish cuisine Wikipedia. Danish cuisine Danish det danske kkken, originating from the peasant populations own local produce, was enhanced by cooking techniques developed in the late 1. Industrial Revolution. The open sandwiches, known as smrrebrd, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as frikadeller meat balls and medisterplse, or from more substantial meat and fish dishes such as flskesteg roast pork with crackling or kogt torsk poached cod with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained in popularity since the 1. Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings. In recent years, some Danish chefs have developed the new Danish cuisine, an innovative way of cooking based on high quality local produce. This new philosophy and cuisine has attracted the attention of and been celebrated by the international gourmet community and contributed to the considerable number of highly acclaimed restaurants in Copenhagen and the province, with some of them awarded Michelin stars. Historyedit. A loaf of Danish rye bread rugbrdDanish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1. It was based on the need to make use of natural products available on or near the family farm. As a result, a variety of brassicas, bread, fish, pork and later potatoes, were eaten everywhere. Families had their own storage of long lasting dry products, rye for making bread, barley for beer, dried peas for soup and smoked or salted pork. The industrialization brought an increase in the consumption of fresh meat and vegetables, but rye bread and potatoes continued to be staples. With the arrival of dairy cooperatives in the second half of the 1. Wood fired ovens and meat grinders contributed to a range of new dishes including frikadeller meat balls, roast pork, poached cod and steaks of ground beef. Desserts of stewed fruits or berries such as rdgrd date from the same period. Over the centuries, sausage, which was not only economical but could be kept for long periods, was together with rye bread behind the development of smrrebrd. By the end of the 1. French butcher Francois Louis Beauvais opened a business in Copenhagen. In the 1. 88. 0s, Oskar Davidsen opened a restaurant specializing in smrrebrd with a long list of open sandwiches. Leverpostej liver pt became available in grocery shops at the end of the 1. Around the same time, the one hour lunch break which had allowed people to enjoy a hot midday meal was shortened to 3. In the 1. 92. 0s and 1. In the 1. 94. 0s, Henry Stryhn popularized leverpostej by making deliveries around Copenhagen on his bicycle. In the 1. Mediterranean dishes as Danes travelled more widely. By the 1. 99. 0s, ingredients were being imported from the south while new products were farmed at home, providing a basis for a developing interest in gourmet dishes. Much of the inspiration came from France, as Danish chefs went on television explaining how to prepare dishes such as canard lorange or authentic sauce Barnaise. A younger generation of chefs soon started to travel abroad themselves, learning how to adapt the expertise of French and Spanish chefs to the use of local ingredients as a basis for creating beautifully presented, finely flavoured Nordic dishes. Play tons of Cook Games New Cook Games are added every week. Sony Vegas Pro 11 Flash Effect Full Version. Easy Healthy Snacks Recipes For Game Day The Best Oatmeal Cookie Recipe In The World Easy Healthy Snacks Recipes For Game Day Oatmeal No Bake Cookie Recipe Pioneer. As a result, in recent years Danish chefs have helped to put Denmark on the world gastronomic map, with several Michelin starred restaurants in Copenhagen and the provinces. New Danish cuisineedit. New Nordic dish from local ingredients. White asparagus with poached egg yolk and sauce of woodruff at Restaurant Noma. Danish cuisine has also taken advantage of the possibilities inherent in traditional recipes, building on the use of local products and techniques that have not been fully exploited. Products such as rapeseed, oats, cheeses and older varieties of fruits are being rediscovered and prepared in new ways both by restaurants and at home as interest in organic foods continues to grow. The Nordic Councils agricultural and food ministers have supported these developments in the form of a manifesto designed to encourage the use of natural produce from the Nordic countries in the food production industry while promoting the purity, freshness, simplicity and ethics associated with the regions cuisine. In 2. Copenhagen restaurant Noma short for nordisk mad  Nordic food was named the worlds best restaurant by the magazine Restaurant. In 2. Danish chef and food activist Claus Meyer had his own show about Nordic cuisine on BBC Lifestyle. His recent book Almanak contains 3. Main mealseditMost Danes have three regular meals a day, usually consisting of a cold breakfast with coffee or tea, a cold lunch at work and a hot dinner at home with the family. Some also have a snack in the middle of the afternoon or in the late evening. Meat, especially pork, is by far the most common ingredient of hot meals. It is usually accompanied by potatoes and sometimes by another vegetable such as carrots or lettuce. Most hot meals consist of only one course starters are fairly rare but desserts such as ice cream or fruit are a little more frequent. Marzipan Game Maker' title='Marzipan Game Maker' />Beer and wine are fairly common drinks at mealtimes but so are soft drinks, plain water and, to a lesser extent, milk and coffee. Many families follow the old traditions. Mothers and fathers cook together and teach their children how to cook. Meals form an important part of family life, allowing for socializing and contributing to the sense of the well being and coziness known as hygge. Breakfastedit. Bread with cheese and salami, soft boiled egg and coffee a typical everyday breakfast. The basic Danish breakfast consists of coffee, or tea, and rye bread, white bread, or rolls with cheese or jam. Marzipan Game Maker' title='Marzipan Game Maker' />Bread at breakfast time most often comes in the form of a white loaf known as franskbrd French bread, a baguette, or a variety of white or brown rolls boller, birkes, rundstykker, hndvrkere or croissants. The bread is usually buttered and topped with soft or creamy cheese, sausage, pt, cured cold meat or jam. On festive gatherings or when time permits, as on Sundays, for example, a variety of bread rolls can be included as well as wienerbrd, as Danish pastry is known in Denmark. OjXg7ha6YsEZMdZp-5Ej7zoYs=/753x502/16097ae5-11c8-4f29-8ad2-fb77a524c240--Marzipan_Blondies.jpg' alt='Marzipan Game Maker' title='Marzipan Game Maker' />Fruit juice, mostly orange or apple, and sometimes a bitter such as Gammel Dansk, may also be served, especially when breakfast is served to guests or on special occasions and celebrations like birthdays and anniversaries. In Danish hotels, soft boiled eggs and cold meats are usually served for breakfast, too. On weekdays, various cereals such as corn flakes, muesli or rolled oats are often served for breakfast with just cold milk and sugar. Soured milk products are popular, too, and are served either plain or with cereals or fruit. The typical local soured milk product of ymer is topped with ymerdrys, a mixture of dried grated rye bread and brown sugar.