Danish cuisine

Mead (, ), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be d

potato dish

meat dish made from finely chopped raw beef or horse meat

thumb|American meatloaf with tomato ketchup

sweet cake that contains grated carrots as an ingredient

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

single slice of bread with food items on top

traditional English dish of beef which is roasted

thumb|Gravlax with hovmästarsås (a mustard and dill sauce)

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour. Shortbread does not contain leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

culinary traditions of Denmark

' (; originally , "butter and bread"), smørbrød "butter bread" (Norwegian), or smörgås' "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered (a dense, dark rye bread) topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.

Rémoulade (; ; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

thumb|Hamburg-style Labskaus with fried egg, gherkin, sliced beetroot, and [[rollmops]] Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes.

multilayered, laminated sweet pastry

A '''''' is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as (literally "ground cutlets") or regionally ("schnitzels").

Æbleskiver (, [singular: æbleskive]) are spherical Danish snacks made from fried batter. The name literally means "apple slices" in Danish, although slices of apples are not an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. The English language spelling is usually aebleskiver, ebleskiver or ebelskiver.

type of cake from Australia

traditional fruit preserve in Scandinavian cuisine

raw herring soaked in a mild preserving liquid

Pytt i panna (Swedish), pytt i panne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan".

coarse fragments of refined white sugar, often used as a decorative topping for baked goods

pâté and meat spread popular in northern and eastern Europe

Klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries (such as Lithuania, is found under the name žagarėliai or in Latvia under the name žagariņi or zaķauši depends on region) and Eastern European countries (such as Romania under the name of minciunele or Poland under the name ‘’faworki ‘’ or Russia, under the name krepli, ). The name is related to klen, the Swedish term for "weak", but is originally of Low German origin, which may indic

Danish alcoholic beverage

regional cuisine

traditional food of the Faroe Islands

Flæskesteg (), the Danish version of roast pork, is considered to be one of Denmark's principal national dishes. Always prepared with crackling, it is traditionally on the menu for the Danish Christmas dinner served as the evening meal on Christmas Eve.

Øllebrød () is a traditional Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly tangy, caramelly, full taste. Øllebrød is common in Danish cuisine and is also part of Scanian cuisine, which was formerly a Danish province.

food

Best known by its German name, Alexandertorte (, aleksanterintorttu, , Aleksandra torte) is a cake that consists of pastry strips filled with raspberry preserves or raspberry jam.

Pfeffernüsse are small spice cookies, popular as a holiday treat with Germans and ethnic Mennonites in North America. Similar cookies are made in Denmark, and The Netherlands, as well. They are called (plural, singular is ) in German, pepernoten (sing. pepernoot) in Dutch, päpanät in Plautdietsch, pfeffernusse or peppernuts in English, and pebernødder in Danish.

right|thumb|220px| in a glass ' (), also known as ', is a traditional fermented milk product from Sweden, and a common dairy product within most of the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final pr

thumb|A snaps thumb|Snaps drinking in Sweden, early 20th century. In the Nordic countries, especially Denmark and Sweden, but not in Iceland, snaps ( , ), among many nicknames, is a small shot of a strong alcoholic beverage taken during the course of a meal.

traditional English dish

A Bøfsandwich (), is the classic Danish version of a hamburger. It contains the hamburger elements of a cooked ground beef patty placed inside a sliced bread roll.

culinary traditions of Greenland

thumb|Swedish Julbord aboard the cruise boat Gustavsberg VII in 1990. thumb|Christmas table in a Swedish home.

sauce made with brown meat stock

thumb|Pieces of fried medister, of approx. 5 cm.

type of red sausage common in Denmark

Rumtopf (), which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana.

Danish recipe

Variety cut from the lower jaw of codfish

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked.

wine making in Denmark

Pålægschokolade () are thin slices of chocolate (or vekao) that are used as a topping (in Danish, pålæg) on bread, such as rugbrød or white bread, similar to how chocolate spread is used in many countries. It is common in Denmark.

Rugbrød (, ) is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than high, and long, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. Most Danes eat rugbrød every day.

right|thumb|Rullepølse thumb|right|Rullepølse on smørrebrød Rullepølse (, rolled sausage) is a traditional Danish cold cut. A piece of pork belly – variants use beef flank or lamb – is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being boiled, placed in a special press, cooled, and sliced thinly. It is often used on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of

thumb|220px|Æbleflæsk served on rugbrødÆbleflæsk (, apple-pork) is a traditional Danish dish consisting of cured or salted pork belly (known as flæsk), fried with apples, thyme and sugar. Chopped onion is often fried with the apples.

Tebirkes (sometimes thebirkes, københavnerbirkes, or grovbirkes) is a traditional sweet Viennoiserie originating from Denmark. It is made with two layers of yeast leavened laminated dough sandwiching a layer of marzipan filling and topped with poppy seeds.

Danish open sandwich dish

Danish potato dish

flesh from eels

Danish soured milk product (1930- )

type of Danish open sandwich

thumb|upright=1.2|Pølsevogn at Nørrebro in Copenhagen. Pølsevogn(e) () are hot dog stands that sell Danish-style hot dogs, such as rød pølse, and sausages as street food. Today, some are mobile, and some are, despite their names, permanent structures. They are equipped with a small kitchen, boilers, an external desk and room for a pølsemand (sausage-man) preparing and selling hot dogs to passing customers. Pølsevogne are numerous across Denmark and are popular among Danes and tourists alike.