I’m lucky enough to be spending my second Christmas and New Year in Copenhagen, so I thought I’d highlight some of my favourite Danish festive traditions- naked flames, booze, architectural baking, flag waving, and excessive amounts of dairy, all feature.
Candles on the Juletræ…
First things first- we need to decorate to get in the mood. As we’re dealing with proper Vikings here, “fairy lights” just aren’t going to cut it! Fire safety be damned, Danes use candles on their Christmas trees:
Advent calendar scratch cards…
An unusual take on the advent calendar, many Danes have scratch cards to countdown the days until Christmas, or Juleaften. Each date has a festive-themed icon, and the goal is to collect as many of the same to win a cash prize…. Sadly I haven’t won anything on this the past couple of years, but the cash collected goes to charity, so everyone gets the feel-good factor!
Christmas comes early…
There is no getting up early on 25th to unwrap gifts before settling in for an epic lunchtime turkey-fest and booze-ageddon…
While this may be the tradition across many European cultures, it was definitely new in my routine to celebrate on 24th rather than the 25th December! There is no getting up early on 25th to unwrap gifts before settling in for an epic lunchtime turkey-fest and booze-ageddon. Instead, everything happens on the evening of the 24th: we have a lovely civilised evening roast meal (more on this below) and then gather around the flaming (!) tree to open presents. Good luck getting the children (also, me) to sleep after opening all those gifts (new dance shoes- yaaay! *practices jazz routines until 3am*).
Christmas BOOZE…
Like many European countries, Denmark has its own version of hot, mulled wine called: gløgg. This is served with raisins and almonds, or Æbleskiver for a special treat. The latter are little balls of heaven- a batter mixture, somewhere between a pancake and a doughnut.
Perhaps more excitingly, but with the same evil hangover potential, many of the famous breweries such as Tuborg will brew a special Christmas batch of beer. Tuborg’s is called: Julebryg (see what they did there!?). It has been produced since the 1980s, and is released every year on the first Friday of November, a date that their marketing department have doggedly pushed to be known as “J-day”. Can’t say that I would be able to tell a massive difference to the regular in a blind taste test, but the packaging is pleasurably festive- skål!
Caramelized potatoes…
Danes demand smooth, peeled, pre-cooked boiled potatoes, coated in sugar…
Many elements of the Christmas dinner are similar to British traditions- some have turkey, some duck, goose, or roast pork, but it’s in the carb. department where we see some significant divergence. There are no crunchy roasties or even a dollop of buttery mash here- Danes demand smooth, peeled, pre-cooked boiled potatoes, coated in sugar in a frying pan….
I have to say that I prefer the majestic, British-style roast potato, and managed to convert the household last year. We’ve relegated the sweet version this year, but good luck to you, you slightly odd caramelised potatoes, you!
Risalamande: cold rice pudding with hot cherry sauce…
Yes, the wonderful Danes have done it again, and messed with both dairy and my mind. As we saw in my previous post here, yoghurt and biscuits is considered a valid meal option in summertime, and so cold rice pudding and hot cherry sauce (kirsebærsovs) are acceptable as a Christmas dinner dessert.
Another seemingly unlikely combo, but somehow rice, whipped cream, chopped almonds, vanilla, and a cherry sauce, makes a decadent, and silky, yet crunchy, dessert. There’s also a competitive element- a whole almond is hidden in one of the servings, and whoever finds it, wins a marzipan pig (not actual size).
Side note: given the apparent Scandi penchant for FIRE and BOOZE, I’m surprised the British “Christmas pudding” hasn’t taken off. For the uninitiated, this is a steamed pudding comprised of currents and fruit soaked in brandy, which is then doused in more brandy, set alight to be brought to the table, and served with (even more) brandy sauce… It seems perfect- one to export next year!
Kransekage: New Year marzipan “cake”…
A cross between a “cake” and an impressive architectural achievement…
Rounding off the festive period, on New Years Eve, Danes traditionally eat a cross between a “cake” and an impressive architectural achievement, formed of layered, baked marzipan rings with an icing sugar glaze. I had a go at making this last year (it only has 3 ingredients so I could just about handle this after a Julebryg-fuelled week), and it was a fun adventure to assemble the towering, crown-like structure.
Definitely only suitable for marzipan fans, but if you are, the baking process adds a lovely crunchy texture to the outside, while the addition of egg white and sugar render the inside satisfyingly chewy- delicious! I followed the lovely recipe here.
Danish flags- get waving!
The Danes are not shy about their flag, and it features in many celebrations: at a wedding I attended over the summer for example, guests even waved flags as the couple left the church instead of throwing confetti. Flags are also everywhere at New Year’s Eve parties- printed on napkins and tablecloths, mini ones on toothpicks stuck in sausage rolls, giant ones hung out of windows… you get the idea- flags are “in”, and why not- let’s get waving!
Thus concludes my festive adventures in Denmark! Many thanks to the Egeberg and van Wonterghem clans for hosting me so wonderfully and sharing their traditions. I’m off home to detox for January!
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