Easy Entertaining, Denmark-Style
I hadn't planned on visiting Copenhagen during my 2-month post-college backpacking trip, but as we made our way north, I decided to ditch my traveling companion for a few days (breaks are always good) and check it out. I was only there for a short time, but I was really taken by the beauty of the city, the friendly demeanor of the people and the simplicity of the cuisine. When I first read Joyce Hendley's story on Denmark's fresh, simple cuisine in EatingWell magazine, the memories flooded back.
To really bring back the memories, I planned a casual dinner party with a few friends. The menu was delightful. We started out the evening with Elderflower Sparklers. Elder-what? The blossom of the elder tree, elderflower concentrate or syrup is a popular drink ingredient throughout northern Europe and has a delicate, lightly floral aroma and mild honey flavor. Look for it in specialty shops that feature northern European foods (such as Ikea) or at lepicerie.com. Apricot nectar can be used as a substitute. This drink combines it with Champagne and seltzer for a bubbly aperitif.
Elderflower Sparklers (Hyldeblomst Cocktails)
8 tablespoons elderflower concentrate or syrup (see Shopping Tip above)
2 cups brut or extra-dry Champagne
2 cups seltzer
Edible flowers or mint sprigs for garnish
Place 1 tablespoon elderflower concentrate (or syrup) in each of 8 Champagne glasses; add 1/4 cup Champagne to each glass, then top off with 1/4 cup seltzer. Garnish with flowers (or mint), if desired. Serve immediately.
Makes 8 servings.
The rest of the menu got rave reviews too:
One of the EatingWell Test Kitchen's favorite recipes from this story, Roasted Halibut with Pickled Beets, is the perfect combination of sweet, salty and sour. It got rave reviews at the dinner party as well.
Pea & New Potato Salad is a super simple side dish and, since it can be made ahead, perfect for entertaining.
For dessert, I brought out a big glass bowl full of Berry Pudding with Cream. The stunning pudding is intensely flavored with raspberries and strawberries and topped with a light cream.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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