Danish Christmas 英二甲 林函儀 N10127050The Danish word for the Christmas holiday is Jul, from the Old Norse jól, the term for

"midwinter", itself cognate with the English word, yule. Midwinter celebrations were an

important part of Scandinavian culture since prehistoric times, and the term was retained

to refer to "Christmas" after Christianization. In many countries Christmas is celebrated

on the 25th of December, but in Denmark, and in the other Scandinavian countries, the

most important day for celebrations is Christmas Eve on the 24th when the family comes

together. The morning can be spent in various ways but most often it is the time when

preparations are made for the evening.

Juleaften (Danish for Christmas Eve) or Yule Eve starts around 6 p.m. when a traditional

dinner is served. The menu is:

White (boiled) and sugar-browned potatoes, red cabbage and brown sauce (gravy)

accompanying either roast duck or goose depending on the size of the family. Some

families enjoy a special Danish version of roast pork, calledflæskesteg complete

with crackling or maybe a special sausage called medisterpølse.

For dessert, ris à l'amande is served, a name that suggests a French origin – but it is

Danish. Sometimes it is confused with rice pudding, since they share the main

ingredient (rice). However, the second main ingredient stands out, and

that's whipped cream. Ris à l'amande needs to be prepared a day in advance, and

then on serving, chopped almond and vanilla can be added, among other things. It is

served cold, with hot cherry sauce. An unchopped almond can also be added and

hidden in the dessert. The person who finds it in his portion receives a small prize.

Afterwards, the candles on the Christmas tree are lit and the family dance around it

singing Christmas songs and carols and subsequently exchange presents.

Here is the recipe about “ Ris à l'amande”, I think you might have interest on it.

Ingredient1/2 cup uncooked short-grain white rice

3 1/2 cups milk

1 1/2 cups whipping cream

1/2 teaspoon vanilla extract

3 tablespoons sugar

3/4 cup blanched almond, chopped

1 tablespoon sliced almonds, toasted

Quick cherry sauce

1 (16 ounce) can dark sweet cherries

1 tablespoon cornstarch

water

cherry flavored liqueur, if desired

Directions1

In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until

rice is tender; set aside to cool.

2

In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and

chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4

hours. Sprinkle with toasted almonds.

3

To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into

cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice

pudding with hot cherry sauce.

4

Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice

pudding. The person who found it would receive the prize-a marzipan pig.