Jeanne d'Arc Living Magazine - ISSUE 4 (2012) Come Lovely MAY

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4. edition 2012

Jeanne d’Arc Living

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Strawberry Koldskål

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KOLDSKÅL

Jeanne d’Arc Living, www.jeannedarcliving.com Text & Styling: Vivian. Photo: Lonnie.

It’s Danish - it’s Delicious!

Koldskål

In Denmark, we have a long tradition of making ”koldskål.” This cold buttermilk dish is a refreshing treat loved by most Danes and associated with warm summer days. Here’s inspiration to renew the traditional and, naturally, home-made Danish koldskål.

It doesn’t get any better than this, and since this dish is also super easy to make, there’s not excuse for not making it yourself. In our opinion, koldskål can be eaten any time of day. If buttermilk is not available where you live, make an easy substitute by mixing 1 scant cup of milk with 1 tbsp white vinegar or lemon juice and let sit for 5 minutes.

Enjoy!

Background Koldskål is a sweet, cold soup or beverage traditionally made with buttermilk and the following few ingredients: Eggs, sugar, vanilla and lemon. The dish as we know it today came about in the early 1900s when buttermilk became common in Denmark. Today, it’s mostly enjoyed in the summer as a dessert or snack straight from the fridge. Since 1979, ready-made versions have been available in Denmark. Because the consumption of koldskål is thoroughly dependent on the weather, a few weeks of nice weather may double the demand for both buttermilk and ready-made koldskål. Koldskål was originally categorized as a sweet variant of gruel, originally made from wine or beer with steeped bread but later with fruit or liqueur and lemon juice. This dish can be found in Danish cookbooks dating back to the 1700’s. It is no longer eaten in Denmark. The dish, however, is still known in Germany as ”Kaltschale.”

Buttermilk is a type of milk with low fat content (0.5%) and a somewhat tart flavor. It was originally a by-product from the process of churning cream into butter. Today it is mostly made independently of the butter production, which is why it has been permitted in Denmark since 1990 to call this product ”buttermilk.” When it’s made in connection with the production of butter, it can be called Traditional or Old-fashioned buttermilk. Sources: Arla and The Danish Dairy Board

the remaining buttermilk and the cream in the serving bowl. Refrigerate until serving. The strawberries can also be mashed with a fork or an electric mixer.

Lonnies Koldskål Served with pieces of peach and maybe one pureed peach mixed in. Serves 4. ¼ C Buttermilk 2 C Whipping Cream 2 C Strained Yogurt (plain) 3 Eggs ²⁄3 C Sugar 1 ½ tbsp Vanilla Sugar Topping: 1 can of Peaches

Strawberry Koldskål Serves 4 ¼ lb Strawberries, 3 tbsp Sugar, 4 ¼ C Buttermilk, ²⁄3 C Whipping Cream, garnish with fresh, sliced Strawberries Place strawberries, sugar and 1/3 of the buttermilk in a blender and puree for a moment. Combine with 

Begin by whipping eggs, sugar and vanilla sugar until light and creamy. Add the yogurt, cream and buttermilk. Refrigerate the koldskål for about an hour before serving. If desired, add one blended peach to the koldskål, or more to taste. Chop the remaining peaches finely and serve in a bowl on the side.

Koldskål

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5

Ginger Koldskål

with a Rhubarb Compote

Serves 4 2 1 2 2 2

There are many variations on this lovely dish. I usually make it without egg yolks.

Egg Yolks whole Vanilla Bean C Strained Yogurt (plain) C Buttermilk tsp ground Ginger

4 ¼ C Buttermilk, 2 C plain Yogurt, ¼ C Sugar, Seeds from one Vanilla Bean

Whip the eggs yolks with the seeds from the vanilla pod and the ginger until pale and foamy. Stir in the yogurt and buttermilk.

Rhubarb Compote: 1 lb 2 oz Rhubarb ²⁄3 C Sugar 1 whole Vanilla Bean Cut the rhubarb into small pieces and boil for 15 minutes with the sugar, seeds from one vanilla bean and a few tablespoons of water. Simmer to a thick compote. Allow to cool completely and place one spoonful in each serving of koldskål.

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Eggless Koldskål

Mix a bit of buttermilk with sugar and vanilla until the sugar dissolves. Add the yogurt and finally the remaining buttermilk.

Candied oats are a nice topping for this version.

Melt 4 tbsp sugar in a pan. Add 1 tbsp butter and 1 ¼ C oats. Roast the oats in the sugar until golden. Spread oats on a baking sheet lined with parchment paper and let cool completely. The oats can be stored in a sealed jar for a couple of days.

Fresh Koldskål with Vanilla Ice Cream

Whisk together 2 C each of buttermilk and plain yogurt. Serve this simple koldskål with scoops of good quality vanilla ice cream and the zest of an organic lemon.  Koldskål 

Fresh Koldskål with Vanilla Ice Cream

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Koldskål

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