Yo dudes! I’M BAAAAAAACK! And so is Global Feasts! Did you miss us? Ah the travels. I just love em. I had an absolute blast on my trip, but sure am glad to be home. I’ll get into the nitty gritty later……… but for now…… GLOBAL FEASTS: DENMARK! The mister and I had a rad little Danish dinner the weekend before we left. Full of so many bright flavors and filling, yet healthy ingredients. Absolutely perfect for a Spring time feast!
Rugbrød, a dark Danish rye bread, is quite possibly the most common food eaten in Denmark. It is eaten throughout the day, but is mainly used as the base for smørrebrød, an open faced sandwich loaded with toppings. Rugbrød is incredibly low in fat, and is free of any oil or sugar. Loaded with whole grains and fiber, it is a tasty and healthy staple of a Danish diet. I REALLY wanted to make my own rugbrød, but time became a factor and I just wasn’t able to make it happen.
Danish split pea soup with dill
Smørrebrød with smoked salmon, cucumber, and dill cream cheese
Smørrebrød with egg, avocado, and radish
Danish akvavit mule
(Recipes coming soon!)
I found Danish cuisine to be incredibly inspiring! So many herbs and fresh meats and produce. Dark earthy bread, fresh fish, potent cheese, creamy butter, buttery pastries, sweet summer berries, and of course, crafted beer and spirits. I even tried my first Danish akvavit, a Scandinavian spirit often flavored with savory herbs and spices, usually dill or caraway.
Get ready for the recipes coming up this week! First up, the recipe for Danish split pea soup with dill.
Check out past feasts and recipes on the Global Feasts page!