On the blog I have talked about spiced wine before. My boyfriend and I have decided that we want to start going to reenactment markeds as spice wine merchants. To do this we of course had to get the clothing and gear, more about that in another post. We are going to our first marked in little under two weeks.
For the midwinter feast I couldn’t find period recipe for carrots, that didn’t involve mashing them, as we already had one purée on the table I decided that I didn’t want a second one, so I found a modern recipe for carrots steamed in lemon juice with fresh theme. I don’t really like cooked carrots all that much, but I liked them. They were gone by the time we removed the dishes of the second course, so I can’t have been alone in like them. It is a very simple dish, that is quick to make and quite tasty.
I found this recipe in one of my mom’s 1980’s recipe books and I had to try it out! It turned out to be a rather tasty small cake or large cookie – I am not sure which is the better word. It was found in a Christmas cookbook but I do not know it as a Christmas cookie, so I think you could bake it at any time of the year. I am baking them for the a larp event.
Another Christmas cookie that is quintessentially Danish is vaniljekranse, though they are also eaten outside Christmas. They are sweet, crisp and full of almonds and vanilla. The cookie goes back to around 1840. Here is my recipe as well as one of Madam Mangor’s recipes from 1866, that I am yet to test out.
These cookies were developed by Jewish bakers in Copenhagen in the 1800’s at some point. They are part of the Danish Christmas cookie pantheon. If you ask most of my family they are the best part.
They became popular among the other new cookies when the wood stove was introduced in the second half og the 1800’s and it became possible to make cookies, in your own kitchen no less.