Hans Christian Andersen, the beloved Danish author of fairy tales like The Little Match Girl and The Snow Queen, captured the magic, melancholy, and warmth of Christmas in his stories. His works are steeped in the traditions of 19th-century Denmark, a time when Christmas was celebrated with heartfelt customs, close family gatherings, and a feast laden with rich, comforting foods and desserts. To truly immerse yourself in the world of Andersen’s Christmas, one must savor the flavors that accompany his storytelling.
Christmas in Andersen’s Time
Andersen’s era saw Christmas as a time of reflection, family, and generosity. His tales, such as The Little Match Girl, often juxtaposed the warmth of Christmas cheer against the harshness of poverty, emphasizing the value of kindness and compassion during the season. At the heart of these celebrations was the table, filled with traditional Danish dishes that brought people together.
The Festive Danish Feast
A traditional Danish Christmas meal in Andersen’s time would likely have been both hearty and indulgent. Central to the feast were dishes that celebrated the season’s bounty and the spirit of togetherness. Some of the classic dishes included:
1. Flæskesteg (Roast Pork with Crackling): This quintessential Danish dish features succulent pork with perfectly crisp crackling. Often seasoned with cloves and bay leaves, it is a centerpiece of the Christmas table.
2. Duck or Goose Roast: While pork was popular, families who could afford it often served roasted duck or goose stuffed with apples and prunes. These roasts symbolized abundance and were complemented by a rich brown sauce.
3. Brunede Kartofler (Caramelized Potatoes): A sweet and savory side dish, caramelized potatoes are made by coating boiled potatoes in sugar and butter until golden and glossy. Their sweetness pairs perfectly with roasted meats.
4. Red Cabbage (Rødkål): Slow-cooked with vinegar, sugar, and spices, red cabbage adds a tangy, sweet balance to the richness of the meats.
The Desserts: A Taste of Fairy Tale Magic
For Andersen, desserts would have been an integral part of Christmas, embodying the warmth and wonder of the holiday. Danish desserts are known for their simplicity and reliance on natural, seasonal ingredients.
1. Risalamande: This creamy rice pudding is the star of the Danish Christmas dessert tradition. Made with sweetened rice, whipped cream, and chopped almonds, it is served cold with a warm cherry sauce. Traditionally, a whole almond is hidden in the pudding, and the person who finds it wins a prize—a playful game reminiscent of the joy found in Andersen’s tales.
2. Æbleskiver: These spherical, pancake-like treats are often served during the Advent season. Light and fluffy, æbleskiver are filled with jam or apples and dusted with powdered sugar. They pair wonderfully with mulled wine (gløgg), another Danish holiday favorite.
3. Christmas Cookies: Baking was an important part of Danish Christmas preparations. Classic treats like vaniljekranse (vanilla wreath cookies) and pebernødder (spiced ginger cookies) filled homes with the scent of cinnamon, cardamom, and cloves, evoking the warm, magical atmosphere found in Andersen’s stories.
Drinks to Warm the Heart
No Danish Christmas feast would be complete without drinks to toast the season. Gløgg, a mulled wine infused with spices, raisins, and almonds, remains a holiday favorite, while aquavit (a spiced spirit) accompanies the main course for an authentic Danish experience.
A Christmas Full of Meaning
Hans Christian Andersen’s Christmas tales remind us of the deeper meaning behind the season. The richness of Danish Christmas food mirrors the warmth and generosity that Andersen cherished and conveyed in his stories. By recreating these festive dishes, one can step into the fairy tale world of 19th-century Denmark and experience the spirit of Christmas as Andersen knew it—full of love, kindness, and good cheer.
Whether you’re savoring a spoonful of risalamande or clinking glasses of gløgg with loved ones, a Hans Christian Andersen Christmas is one to treasure forever.
Danish Risalamande Recipe
Servings: 6–8
Preparation Time: 30 minutes (plus chilling time)
Ingredients:
For the rice pudding:
• 1 cup (200g) short-grain rice (such as pudding or Arborio rice)
• 4 cups (1 liter) whole milk
• 1 vanilla bean (or 1 tsp vanilla extract)
• 3 tablespoons sugar
For the risalamande:
• 1 cup (240 ml) heavy cream
• 2–3 tablespoons sugar (to taste)
• 1/2 cup (60g) chopped blanched almonds
• 1 whole blanched almond (optional, for the game)
For the cherry sauce:
• 1 cup (250 ml) cherry juice or cherry compote
• 1 tablespoon cornstarch
• 2 tablespoons sugar (adjust to taste)
• Optional: 1/4 teaspoon almond extract
Instructions:
1. Make the rice pudding:
1. In a medium pot, combine the rice and milk. If using a vanilla bean, split it, scrape out the seeds, and add both the seeds and the pod to the pot. (If using vanilla extract, add it after cooking.)
2. Bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking to the bottom.
3. Reduce the heat to low and simmer for 30–40 minutes, stirring occasionally, until the rice is tender and the pudding is thick.
4. Remove the vanilla pod and stir in the sugar. Let the pudding cool completely. Refrigerate if needed.
2. Prepare the risalamande:
1. Once the rice pudding is cool, whip the heavy cream with sugar until soft peaks form.
2. Fold the whipped cream into the rice pudding, a little at a time, until fully combined.
3. Gently fold in the chopped almonds. If playing the traditional game, hide the whole almond in the mixture.
3. Make the cherry sauce:
1. In a small saucepan, heat the cherry juice or compote until warm.
2. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Gradually stir the slurry into the cherry sauce to thicken.
3. Add sugar to taste, and if desired, a touch of almond extract. Cook for 1–2 minutes until the sauce is glossy.
4. Serve:
• Spoon the risalamande into individual serving bowls or a large dish.
• Drizzle the warm cherry sauce on top just before serving.
• Enjoy the festive fun of finding the hidden almond! The finder traditionally receives a prize, such as a small gift or candy.
Tips:
• Risalamande is best made ahead of time to allow the flavors to meld. Keep it refrigerated and add the sauce just before serving.
• You can use store-bought cherry sauce for convenience, but homemade adds a personal touch.
This creamy, nutty dessert is the heart of a Danish Christmas and perfect for bringing a touch of hygge to your celebrations.
Danish Æbleskiver Recipe
Servings: About 24 æbleskiver (6–8 servings)
Preparation Time: 30 minutes
Ingredients:
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/2 teaspoon ground cardamom (optional, for a warm spice flavor)
• 2 large eggs, separated
• 2 cups (475 ml) buttermilk (or whole milk with 1 tablespoon vinegar or lemon juice added)
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1/2 teaspoon vanilla extract
For cooking:
• Butter or neutral oil (for greasing the pan)
For serving:
• Powdered sugar
• Jam (such as raspberry or strawberry)
Special Equipment:
• Æbleskiver pan (a cast iron or nonstick pan with round indentations)
Instructions:
1. Prepare the batter:
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cardamom (if using).
2. In a separate bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla extract until combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
4. In another bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
5. Gently fold the whipped egg whites into the batter in two additions. This step makes the æbleskiver light and fluffy.
2. Cook the æbleskiver:
1. Heat the æbleskiver pan over medium heat. Lightly grease each indentation with butter or oil using a brush or paper towel.
2. Once the pan is hot, fill each well about 3/4 full with batter. If desired, add a small spoonful of jam or chocolate in the center of the batter, then cover with a bit more batter.
3. Cook for 1–2 minutes, until the bottom is golden brown and bubbles form on the surface.
4. Use a skewer, knitting needle, or fork to gently turn each æbleskive halfway. Let it cook another 1–2 minutes, then turn again to form a complete ball. Cook until golden brown and cooked through.
3. Serve:
• Transfer the cooked æbleskiver to a plate and dust them with powdered sugar.
• Serve warm with jam or fruit preserves on the side.
Tips:
• If you don’t have buttermilk, substitute with whole milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
• Keep cooked æbleskiver warm in a 200°F (95°C) oven while cooking the rest of the batch.
• For a traditional filling, try apple slices (the dish’s name, “æbleskiver,” means “apple slices”) or keep them plain and serve with dipping sauces.
These fluffy, bite-sized Danish treats are perfect for cozy gatherings and holiday mornings. Enjoy with a cup of coffee or gløgg for an authentic Danish experience!
Danish Butter Cookies Recipe
Servings: About 40 cookies
Preparation Time: 20 minutes
Cooking Time: 10–12 minutes
Ingredients:
• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 1/4 cups (280g) all-purpose flour
• 1/4 teaspoon salt
For decorating (optional):
• Sanding sugar
• Melted chocolate for dipping
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Prepare the dough:
1. In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy (about 2–3 minutes).
2. Beat in the egg, vanilla extract, and almond extract (if using), mixing until fully incorporated.
3. Gradually add the flour and salt, mixing on low speed until a soft dough forms.
3. Shape the cookies:
1. Transfer the dough to a piping bag fitted with a large star tip. If the dough is too stiff to pipe, let it sit at room temperature for a few minutes to soften.
2. Pipe the dough onto the prepared baking sheets in your desired shapes, such as circles, rings, or “S” shapes. Leave about 1 inch of space between cookies.
4. Bake:
1. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
5. Optional decorating:
• Sprinkle the cookies with sanding sugar before baking for extra sparkle.
• Once the cookies are cooled, dip them halfway into melted chocolate and allow them to set on parchment paper.
Tips:
• For best results, use high-quality butter, as it is the star ingredient in these cookies.
• If you don’t have a piping bag, you can roll the dough into small balls and flatten them slightly with a fork for a simple round cookie.
• Store the cookies in an airtight container for up to 2 weeks.
These buttery, crumbly cookies are a classic Danish treat, perfect for enjoying with coffee or tea. Their rich flavor and melt-in-your-mouth texture make them a favorite during the holidays or any time of year!
Not Your Grams Kitchen 