Recipes

RECIPE CARD

Red Fruit Pudding

(Rødgrød med fløde) 6 c. fresh strawberries 3/4 c. sugar 6 c. water Heavy cream 4 Tbsp. cornstarch, mixed with water

Heat berries, sugar and water. Add constarch mixture. Cook until thick and clear. Serve with heavy cream.

From Danish Sisterhood Treasures Cookbook. Recipe by Leota Christensen, Lodge 3, Davenport, IA

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RECIPE CARD

Gingered Pear-Danish Cheese Salad

(Oste Salat med Ingefær Pære)

1/2 c. mild Danish cheese, such as Fontina, Creamy Havarti, or Swiss 2 Tbsp. fresh lemon juice 1 tsp. Dijon-style mustard 1/2 tsp. finely grated gingerroot 3 Tbsp. olive oil 1/4 c. water Salt and freshly ground pepper to taste 2 ripe, firm pears 4 stalks celery, thinly sliced

Cut cheeses into small cubes; Set aside.

Dressing:

Whisk together lemon juice, mustard and gingerroot. Gradually whisk in olive oil, then water. Season to taste with salt and pepper.

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Danish Rye Bread

(Rugbrød)

4 c. rye flour 4 c. water 1 cake compressed yeast 4 Tbsp. lard 4 Tbsp. sugar 4 tsp. salt White flour

Mix together. Add enough white flour to stiffen. Bake at 350 degrees for 1 hour. Makes 4 small loaves.

From Danish Sisterhood Treasures Cookbook.

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RECIPE CARD

Gingered Pear-Danish Cheese Salad (cont.)

Just before serving, peel, core and slice pears lengthwise. Arrange sliced celery on plates; then place prepared pears atop celery. Drizzle with dressing. Top with cheese cubes, dividing equally. Garnish with celery leaves and watercress. Makes 4 servings.

Note: Canned pears in light syrup, well-drained, can be substitued for fresh pears. Or substitute fresh sliced apples.

From Danish Sisterhood Treasures Cookbook.

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