Jan 3 2011


On a recent trip to Denmark, I fell in love with a Danish meatball called Frikadeller. This recipe comes from a very nice Danish man (who would like to stay anonymous). It was his mother’s family recipe for Frikadeller. I made the addition of soaking a slice of bread in the milk. If you opt not to use the bread, you still need to use the milk.

Frikadeller – Danish Meatball

1 slice of bread, soaked in milk (optional)*
¾ cup of milk
½ lbs. ground beef
½ lbs. ground pork
½ cup of flour
1 egg
1 ½ teaspoon of salt
¼ teaspoon of pepper
2 scallions, chopped
2 cloves of garlic, minced
olive oil

Place the milk in a large bowl and add the slice of bread. After the bread has absorbed the milk – add the remaining ingredients to the bowl. Use your hands to combine.

Refrigerate mixture for at least 30 minutes.

In a sauté pan, add equal parts of olive oil and butter. Form small meatballs and add them to the sauté pan. Heat until meatballs reach a light brown color. Flip them over to cook on the other side.

Photo courtesy of Alex Vasilescu. Alex is part of Foodie-isms team as our in-house expert food photographer. Delight in his food photography and eat with your eyes.

Dec 21 2010


Current-Almond Garnish
¾ cup of currents
¾ cup of almonds
1.5 oz. of red wine
1.5 oz. of port
1.5 oz. of rum
1.5 oz. of cognac

Gløgg Essence
6 cardamom pods
4 cinnamon sticks
1 teaspoon of ginger, grated
1 Tablespoon of whole cloves
¼ cup of honey
1¼ cups of blackcurrant concentrate
1 cup of water
1 lemon, thinly sliced
1 orange, thinly sliced

1 bottle of red wine
6 oz. of port
1.5 oz. of rum
1.5 oz. of cognac
1.5 oz. of vodka
1.5 oz. of Cointreau
4.5 oz. of Elderflower cordial
Gløgg essence

Current-Almond Garnish
Add all of the garnish ingredients into a container and seal with a lid. Liquid must cover the current and almonds.

Gløgg Essence
Add everything to the saucepan except the lemon and orange slices. Bring this mixture to a boil and then lower heat and simmer for 20 minutes. Add lemon and orange slices for the last 4 minutes. Strain.

Combine all of the gløgg ingredients into a pot and heat for about 5 minutes. Do not let mixture boil. Add 2 Tablespoons of garnish mixture into each glass and add the warm gløgg. Serves 6-8.