Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Happy New Year

Cake, Christmas, Desserts, Holiday, New Year's EveTove Balle-PedersenComment
Pistachio kransekage.

Pistachio kransekage.

True to the Danish tradition we have champagne and kransekage at midnight. This year we started the new year celebration with my native Denmark, at 3 pm in California, testing a new color champagne. 

Thank you so much for stopping by my blog through out the year. It really warms my heart when you leave kind and constructive comments on my posts. This make me feel like a make a difference in the big community called the Internet.
I wish you all a healthy and prosperous 2017.

Happy New Year!


Pistachio kransekage

Make 8-10 cakes.



  • 50 g raw pistachios

  • 100 g sugar

  • 1 egg white

  • 250 g marzipan


  • confectionary (powdered) sugar

  • hot water


Put pistachios and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook. 

Shred the marzipan and add it and the pistachio/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.

Preheat oven for 375℉ (190℃).

Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Press the top part, making a top. 

Bake for about 12 minutes or until golden.  Allow to cool completely before icing them.




Ebelskiver - Æbleskiver version 2.

Brunch, Christmas, Desserts, HolidayTove Balle-Pedersen1 Comment
Ebelskiver in the making.

Ebelskiver in the making.

December the 8th, I always think back on my maternal grandmother, it was her Birthday, she would have turned 114 this year. We always gathered at my Grandma's at her birthday and had gløgg and æbleskiver (ebelskiver). 

I posted my moms recipe for æbleskiver, but this year I tweaked them a tiny bit, adding some cream into the mix, and they are still really really good.

Makes about 25-30


  • 250 g all-purpose flour
  • 125 g butter (salted and melted)
  • 250 ml milk (little over 1 cups)
  • 125 ml heavy whipping cream (little over ½ cup)
  • 2½ g salt (just under ½ teaspoon)
  • 4 eggs
  • ½ teaspoon cardamom
  • 4 teaspoons baking powder
  • 1 large lemon, the zest of


Mix milk with flour, cardamom and baking powder till there's no lumps. Add the melted butter, egg yolks, salt and lemon zest. Let the batter rest for about 5 minutes. 

Separate the egg yolks from the whites. Whisk whites with a mixer until stiff peaks form. 

Gently fold in the egg whites, do not over mix the batter, but you don't want spots of egg whites in the batter.

Turning æbleskiver.

Turning æbleskiver.

Heat the ebelskive pan. Fill the holes little over ¾.  As soon as the batter starts to bubble around the edge, turn* them halfway. When you have turned all halfway turn the ebelskiver all the way, so you end up with a perfect ball. Continue cooking, turning the ball to keep it from burning.

Serve the ebelskiver with confectionary sugar and a good quality jam.

* I use a knitting needle to turn the ebelskiver, but you can use a small fork.


Almond Date Bites

Christmas, Holiday, Snacks, Sweets and Candy, veganTove Balle-PedersenComment

December 7th.
Wow time flies when you are a bit under the weather. Somehow a whole week passed me by, and I didn't post anything at all. Sorry to leave you hanging. This is not good, when I promised you 12 Days of Christmas. Well, I can still make it, if I pull myself together. 

These Almond Date bites is a healthier take on the classic havregrynskugler/Oat "truffles", I made as an easy Christmas treat growing up.

Makes about 20-22.


  • 50 g raw almonds
  • 200 g pitted dates
  • 25 g rolled oats
  • 2½ teaspoon cocoa powder (I use Valrhona)
  • 1-2 tablespoons cold coffee
  • imitation rum (optional)


  • about 100 g dark chocolate (I use Valrhona)
  • 35-40 g shredded unsweetened coconut


Pulse almonds in a food processor until you have a coarse flour. Add the dates and blend until fully combined. Add the rest of the ingredients, and mix until it forms a sticky ball. 

Scoop out portions of the mixture using a small ice cream scooper. This will help you get an uniform size on the bites. Roll the bites into balls. Refrigerate for a couple hours, cover the balls with a thin layer of tempered dark chocolate and roll them in shredded coconut.


December 1st.

Christmas, Drinks, Holiday, BeveragesTove Balle-PedersenComment

Somehow December always creeps up on me, somehow I get surprised that Christmas comes right after all the festivity at Thanksgiving. This Year I hosted my first Thanksgiving dinner, so my Christmas preparations was somewhat delayed. 

I do intend to post 12 christmasy posts, for the 12 Days of Christmas. It will be a mix of food, sweets, cakes and cookies. So please stay tuned.

I start with a re-post of a hot mulled cider, mostly because I'm down with a cold, and the best thing to drink are warm drinks. And I really love hot mulled cider. 

I have never had it in Denmark, but it should be a Christmas stable as the mulled wine is.

Hot mulled cider, this lovely drink was all new to me 6 years ago. I thought that mulled wine aka glögg/gløgg/glühwein was a German/scandinavian thing. And adding warm spices to a non-alcholic drink, that was new to me, I'm sad to say. 😳

First time I had it was at a William-Sonoma store, and boy they got me hooked on that stuff. I love this when when winter approaches, and you need at hot strong drink to keep you warm. 

It has become a tradition to make hot mulled cider when we are having ebelskiver the weeks up to christmas. And to bee honest, I have the cider simmering on my stove almost every day. This fills my house with the sweet smell of christmas and it makes me very happy. 


  • 2 quarts good apple cider 
  • 1 orange, zest of half
  • 2 sticks of cinnamon
  • 5-10 whole cloves
  • 5-10 whole allspice berries
  • 1-2 star anis 
  • 3 green cardamom capsules

You could also buy a mulling spice mix, but I prefer mixing my own.


Put all the ingredients in a large saucepan and heat the cider to a simmer. Turn down the heat, and let the spices steep in the cider for 5-10 minutes. Reheat the cider. Pour the cider through a sift into cups and serve immediately.


The Danish Version:

Varm Krydret Cider


  • 2 liter god æblecider 
  • ½ appelsin, skallen fra
  • 2 kanelstænger
  • 5-10 hele nelliker
  • 5-10 hele allehånde
  • 1-2 stjerneanis 
  • 3 grønne kardemomme


Kom alle ingredienserne i en gryde og varm det op til kogepunktet. Skru ned for varmen og lad krydderierne trække i cideren i 5-10 minutter. Varm cideren op og si krydderierne fra. Server cideren med det samme.

Cranberry - Orange Sauce

Christmas, condiments, Dinner, Holiday, Sauce, Thanksgiving, veganTove Balle-Pedersen1 Comment
Cranberry - Orange Sauce

Cranberry - Orange Sauce


I'm cooking my first Thanksgiving dinner this year, making my first turkey. Even though I have never roasted at turkey before, I do sometimes make cranberry sauce for the traditional Danish Christmas dinner. This is my favorite recipe:

Makes about 2 cups.


  • 1 orange, zest and juice

  • 200 ml water

  • 125 g sugar

  • 340-350 g fresh or frozen cranberries


Heat orange juice, orange zest, sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved.

Stir in cranberries and bring it to a boil, reduce heat and let simmer until sauce has  slightly thickened, about 5-10 minutes, and most of the berries have bust.

Let cool completely before serving.