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INTRODUCING DENMARK HOUSE TV

AKVAVIT AT HOME

RECIPE

1 bottle of vodka
Fennel seeds
Caraway seeds
Fresh dill

GRAVLAX AT HOME

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RECIPE

One side of salmon
200g salt
100g sugar
200g Fresh dill
2 lemons
3g peppercorn
3g fennel seeds
3g coriander seeds
2g coriander powder

Clean salmon, remove skin and cut in half
Mix sugar and salt, cover salmon in mix
Cut zest off lemons, chop 100g dill and zest, add juice from lemons
Add lemon and dill mix to salmon
Compress and leave in fridge for 8 – 12 hours
Remove salmon, discard dill/zest and pat salmon dry
Mix dill with crushed peppercorn, fennel seeds, coriander seeds and coriander powder
Cover salmon in mix, compress and cure for 8 – 12 hours in fridge
Thinly slice salmon and serve – enjoy!

HISTORY OF DENMARK HOUSE

ANDREW TALKS TO BENT PETERSEN

Andrew sat down with Bent Petersen – trustee at the Dannebrog Foundation which funds Denmark House operations – to talk about the Danish Club Dannebrog. They discussed the former Club residence at Beaconsfield Parade, and how the Danish Club came to be at Denmark House. If you’re not familiar with the rich history of our club, we suggest you hit play, sit back and enjoy as Bent takes you through some memorable chapters of the Club’s history!

FRIKADELLER

RECIPE

1 kg ground veal
1 kg ground pork
5 eggs
100 g plain flour
250 g milk
25 g salt
2 g pepper
2 brown onions

finely chop onions
add all ingredients and mix well
roll into balls fry in (lots of) butter till cooked

*tip* fry till golden brown in pan, finish in oven 7-8 minutes, 180 fan forced

NEGRONI & MOJITO

RECIPE

Akvavit Negroni
30 ml Rød Aalborg
30 ml Campari
30 ml Dolin Rouge

Build into low ball glass
Add ice and stir
Garnish with orange peel

Danish MOJITO
60 ml Dild Akvavit
30 ml fresh Lime juice
15 ml Sugar syrup
Soda water

Build all ingredients in a Tom Collins glass
Fill glass with ice and top with soda water
Garnish with dill sprig and lime wedges

KOLDSKÅL COCKTAIL

RECIPE

Koldskål
60 ml Vanilla vodka
15 ml St Germain
30 ml fresh lemon juice
30 ml sugar syrup
1 egg white

Shake over ice
Double strain into a coupe
Garnish with shortbread crumbs

 

COPENHAGEN COCKTAIL

RECIPE

Copenhagen
60 ml Bols
30 ml Cherry Heering
30 ml fresh Lime juice
30 ml Sugar syrup
1 dash bitters

Shake with ice, double strain into a coupe, garnish with orange twist.

Simple Syrup
1 cup water, preferably filtered
1 cup granulated sugar

Heat water in a small saucepan over medium-low heat until hot, but do not bring to a boil.

Add the sugar and stir until fully dissolved. Cool syrup to room temperature before using or storing. Refrigerate for up to 3 weeks.