Wednesday, December 1, 2010

1st of December and Christmas food

Finally it's December and I can stick my hands into all the wonderful Christmas recipes I have collected over time... cookies, cakes, roasts, puddings, and so on - I'm going to fill this blog with all kinds of delicious (to my taste) things that I associate with the holidays and Danish traditions.
Tonight there was a dish on the menu which I regard as a Danish Christmas tradition: Black pudding.. I grew up eating home made black pudding at my grandparents' farm and for as long as I can remember was a part of the traditional Christmas lunch my grandmother served on the 23rd of December every year when she was still alive. It was served as a starter followed by patty shells with peas, carrots and ham cooked in some kind of a thin white sauce, marinated herring with curry salad, shrimp and eggs with caviar (the cheap kind) and finishing off with loads of different kinds of cheeses and crackers. After this fabulous meal it was time to go into the neighbouring plantation (which was a part of my grandfathers land) to pick up our Christmas tree. When we got back from this trip my grandmother had already set the table again with Christmas goodies, coffee, glögg and hot cocoa.... This was for me the start of the count down for the 24th of December and Christmas Eve...

I don't make my own black pudding like my grandmother - it's too much of a fuss when I haven't got the same access to the ingredients as she had - it was for her a matter of making the most of their raw materials from the farm where as I just go to the supermarket and pick up a pre-made black pudding - when I want a real treat I go to the butcher's shop and pick up a real quality black pudding, but that's expensive and doesn't happen often.

This is how I prepare and serve out black pudding:

I take out the pudding of the packaging and slice it into rather thick slices

I fill up the skillet with the pudding slices and fry them till they go black and crisp on the outside but still have a soft core.

Pile up the black pudding slices on a plate and serve it with a side of sugar and/or syrup
Bon appetit...


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