My Danish Christmas Advent Calendar - 7 December

Welcome to My Danish Christmas Advent Calendar! Join me every day in opening a new door. I’ve got a host of goodies to share with you – traditional Danish Christmas recipes, traditions, songs, games, decorations, crafts and landscapes… So sit back, relax and enjoy!

7 DECEMBER

Yesterday we were at the craft table. Today it’s time to get your pinny on and meet me in the kitchen!

Okay, we’re making konfekt. Which is the Danish word for little sweets – usually involving copious amounts of marcipan, nougat and chocolate. Hooray! ;) You’ll typically see konfekt served at Christmas, as party food or at the end of a meal instead of dessert.

This is 5-minute konfekt. If you want to be more creative, just ‘google’ pictures of konfekt. You can do nougat-filled-yule-logs, coconut balls, boozy flavoured marcipan etc, etc, etc… And if, like me, you just can’t get enough of Danish marcipan, then you must try making a fabulous Danish cake – Mazarinkage. My recipe for that is right here.

Okay, back to konfekt! Break up a bar of chocolate (or two or three…) into small pieces and melt slowly over a gentle heat. We have a little pot which sits over a tealight and it’s ideal for this job…

What's not to love about chocolate?!

While the choc is melting, get your dipping ingredients ready. Dried apricots, figs, prunes and dates work great for konfekt.

Dried fruits - tørrede frugter

Remove the stone from the dates and fill the hole with a little piece of Danish marcipan…

Danish marcipan - yum!

Once that lovely, lovely choc is melted, get dipping!

Finger-licking good...

How about dipping some Danish ‘pebernødder‘ (small, crunch, spicy, Christmas biscuits)? We normally buy our pebernødder from the supermarket, but this year we’re going to have a bash at making our own. (More on that – and the game that you play with these little biscuits – later in the Advent Calendar.)

Shop bought pebernøder - this year we'll try making our own!

Put the dipped pieces on to some greaseproof paper and leave them to dry. If you can resist them, that is. We always have a bit of melted chocolate left over, so we also make a few Scottish sweets…’Top Hats’: marshmallows, dab of chocolate, M+M or Smartie on the top.

Just waiting for them to dry so we can eat them!

Velbekomme! And don’t forget to check back here tomorrow when we open the next door!

Diane :)

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