Thursday, May 15th 2008

Due to short summers and cold harsh winters, Danish cuisine is heavy and filling; much like other Scandanavian countries. Although some might say their cuisine is something to be desired compared to flamboyant foods from other countries, many of the dishes are great comfort food.Until the mid 19th century, Danish people had to rely on foods that could withstand the long winters; root vegetables, pickles or preserves, and smoked meats. Therefore many traditional dishes are based upon those types of ingredients.

Pork, plums, cream, butter, carrots, potatoes, seafood, apples, onions, cheese, beer and bread are dominate ingredients in Danish cooking.

Pickled herring is quite popular in Denmark. It is usually stored in vinegar or sour cream and placed on pieces of rye bread. Sometimes topped with sliced raw onions.