This weekend my Danish friend Susanne is in Amsterdam to visit me! Wuhu! It will be no surprise that I wanted to post a Scandinavian dish today, honour of her and the lovely country of Denmark where I lived so many years. Since spring is here (I’m ignoring the occasional showers), and summer is coming I decided to go for the Scandinavian Koldskål Buttermilk Desert.
When you travel you learn most about yourself and your own country, culture and habits. During my time in Denmark the Scandinavian Koldskål Buttermilk Desert is one of the dishes that made me think about what dairy products are available in my own country.
As a milk producing and exporting country, the Dutch supermarkets tend to have a wide range of fresh dairy products. At least, when you compare it to non-milk producing countries like Spain or Italy. In these countries you can buy dairy products that can be kept for over 4 weeks. Coming from the Netherlands: the more south I travel the longer dairy products can be kept, and the less fluid the dairy becomes. 😉 I would even doubt if you can still call them dairy products, but ah well… I guess that is how I see it with my Dutch-cultural glasses on.
When I moved North, to Denmark, I found even more dairy products than I was used to and that were different on a different scale: sourness. I was used to having 3 variances of dairy: Milk, yoghurt and buttermilk. Oh and then there is the greek yoghurt, so 4. From least sour/most fluid to most sour/least fluid that would be:
Milk – Buttermilk – Yoghurt – Greek yoghurt.
In Denmark I found that there are many more variances! Check this out:
Milk – A23 – Tykmaelk – Buttermilk – Ymer – Yoghurt – Greek yoghurt
Crazy huh? Imagine me buying A23, thinking it is milk, just a different brand of milk. You should have seen my face when I started drinking it. It’s ok really, it tastes pretty good, but if you expect the flavour of milk it is definitely disappointing. A23 is more sour than milk.
Todays recipe is called Koldskål, which means cold dish in Danish. It is a really refreshing mix of dairy products lemon and vanilla that especially popular in summer with fruit or cookies in it. Koldskål is normally made with two types of dairy: buttermilk and ymer. And since ymer is not sold in the Netherlands (or many other places in the world) I have tried to imitate it with products that are available… in the Netherlands: butter milk and greek yoghurt.
This is what you need for the koldskål (serves 4):
- 500 ml. butter milk
- 400 ml. greek yoghurt
- juice of half a lemon
- 2,5 tbsp. vanilla sugar
For the kammerjunkere:
- 2 eggs
- 150 gr. sugar
- 50 gr. butter
- 300 gr. flour
- 1 teaspoon baking powder
- pinch of salt
This is how:
Mix the ingredients of the koldskål into a consistent mass.
Melt the butter and let it cool down a little. Mix the eggs and sugar and add the melted butter. Then mix the flour baking powder and salt and add it to the dough. Knead the dough lightly and let it rest in the refridgerator (covered) for one hour. Split the dough in 3 equal parts and roll them into a 3 cm thick roll.
Put the rolls on a baking tray that is covered with baking paper. Bake them for 25 minutes at 175 degrees Celcius.
Take the rolls out of the oven and let them cool down on a roster for about 2 minutes. Then cut the dough into 0.5 cm thick slices and put the slices back on the baking tray. Bake the cookies again for 15 minutes at 175 degrees Celcius.
Let the kammerjunkere cool down completely before serving them with the koldskål.
Serve the Koldskål with kammerjunkere and/or fresh fruits.