Agurkesalat (Cucumbers in Vinegar)

“Having a mandolin slicer that can make very thin slices is almost a requirement for this, unless you have a lot of patience. But, if it came down to it, these would be worth it. My Grandma brings this traditional Danish side dish for Thanksgiving every year. They are one of my Dad’s particular favorites, but are loved by all.” – April Ferre

Agurkesalat (Cucumbers In Vinegar)

Course: Side Dishes – Vegetables
Cuisine: Danish


  • 4 Cucumbers
  • 3/4 Cup Vinegar
  • 2 Cups Sugar
  • Salt & Pepper To Taste Optional
  • Parsley Chopped, Optional


  • Do not peel cucumbers. Slice cucumbers as thin as newspaper.
  • Mix other ingredients and pour over cucumbers. May be eaten at once, but will be improved by standing several hours, and are even better when marinated overnight. Will keep for several days.

1967 Recipe – Jean Hansen – From the Mollekroen Restaurant, Solvang, California


Frikadeller served with Red Cabbage, Agurkesalat and Mashed Potatoes

“Mom would make this as a special treat every once in a while. It’s has an intriguing flavor which makes it very different from other ground meat entrees.” – April Ferre

“This is based off the recipe from the Mollekroen Restaurant in Solvang, California, but is really a combination of several recipes. I played around with the ingredients until I got the spices just how I liked them.” – Jean Hansen

“Frikadeller is very much a staple in Denmark, where my Mom’s second husband, Hans, grew up. When you go into a meat department in Denmark, you buy frikadeller like you would by ground beef here in the United States. So when Hans and my Mom married, she worked on getting just the right recipe.” – Calla Ferre


Course: Main Courses – Beef
Cuisine: Danish


  • 1 1/2 Pound Hamburger
  • 1/2 Pound Pork Sausage
  • 1 Onion Ground
  • 1 Cup Bread Crumbs Fine
  • 1/8 Teaspoon Pepper
  • 1/4 Cup Flour
  • 1 Teaspoon Cloves
  • 1 1/2 Teaspoon Salt
  • 2 Eggs
  • 1 1/2 to 2 Cups Milk (See Note)


Meat Grinder Method:

  • Grind meats. Grind beef and pork together. Grind 3 more times. Onion can be ground in the last grinding.
  • While grinding meats, soak bread crumbs in 1 1/2 cup milk. Add all seasonings. Stir very well.
  • Slowly beat and add milk mixture until light. Beat very well. Tastes better if sits for at least 2 hours, also easier to handle.

Heavy Duty Mixer Method:

  • Combine meats and beat very well.
  • Meanwhile, soak bread crumbs in milk. Add remaining ingredients to milk mixture and stir well.
  • Slowly beat ground meat and add milk mixture together until light. Beat very well. Tastes better if sits for 2 to 3 hours, also makes it easier to handle.


  • Form meatballs in an oblong shape and drop into frying pan with a little fat. Brown on all sides, turning carefully, until cooked through. Remove to warmed serving dish.
  • Make a gravy from the brownings in the pan and pour over meatballs.


Start with 1 1/2 cup milk. Use anywhere from 1 1/2 to 2 cups milk. Generally will use 1 2/3 or 1 3/4 cup. It is better for mixture to be too thick than too thin.

1966 Recipe – Jean Hansen – From Solvang, California


“My grandmother was very fond of the Danish culture. I describe these little Danish gems as a cross between a pancake and a donut hole. The do require a specialized ebelskiver pan. I recommend a stand-alone non-stick electric pan, as you are more likely to get the right temperature and even heating. Otherwise, find a well seasoned cast-iron stove-top pan. While a bit time consuming to make, they are an excellent indulgence for a special weekend breakfast. My favorite filling flavors are raspberry jam and nutella. ” – April Ferre


Course: Breakfast
Cuisine: Danish


  • 1 1/4 Cup Flour
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 2 Large Eggs Separated
  • 1 Cup Milk
  • 2 Tablespoons Butter Melted
  • 1 Teaspoon Vanilla
  • 1/2 Cup Jam, Jelly or Preserves
  • Powdered Sugar


  • Set oven to 200 degrees. Place a foil-covered baking tray in to oven to warm.
  • In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together sugar, egg yolks, milk, butter and vanilla until well blended. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will be slightly lumpy.)
  • In a medium bowl, with an electric mixture on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
  • Brush wells of ebelskiver pan lightly with melted butter. When butter begins to sizzle, add 1 Tablespoon batter in to each well. (An ice-cream or cookie scoop works well.) Place 1 teaspoon jam in the center of each well and top with another 1 Tablespoon batter. Cook 2 to 4 minutes until bubbles appear in batter and the bottoms are golden brown. Using two skewers or ebelskiver turners, flip the puffs over. Cook for 2 or 3 minutes more until the bottoms are golden brown. Remove puffs to warmed baking tray and place in oven to keep warm while you make additional puffs. Repeat for remaining batter.
  • Before serving, dust ebelskivers with powdered sugar. Serve warm or at room temperature.


Be creative with your fillings, think nutella, lemon curd, and apple compote. Spice up your ebelskiver with a little cinnamon, nutmeg or lemon zest mixed in with your batter.

2019 Recipe – April Ferre – from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury, 2013

Danish Kringle

“This recipe came from my second husband, Hans’ ex-wife, Sigrid. Hans’ mother was cook to the Queen of Denmark and he was an attaché to Prince Faisel of Arabia when he was in the United States. Hans handled all the Prince’s staff, threw all his parties, and was the only one allowed to serve the Prince his drinks, as they feared possible assassination attempts. After Prince Faisel returned to Arabia, he handled parties for high society in the San Francisco area, including Shirley Temple Black, before settling down in Felton, California. He would throw a party at the drop of a hat, but I could never bring him grocery shopping with me because he still thought he was on a Prince’s budget! And he drove me crazy by using my good pinking shears to trim artichokes! He said it made them look pretty.” – Jean Hansen

Danish Kringle

Course: Yeast Breads
Cuisine: Danish


  • 1 Package (2 1/4 Teaspoons) Active Dry Yeast
  • 1/2 Cup Water Lukewarm
  • 4 Cups Flour
  • 3 Tablespoons Sugar
  • 1 1/2 Teaspoons Salt
  • 1 Cup Shortening
  • 3 Eggs Separated
  • 1 Cup Milk Scalded
  • 1/2 Cup Brown Sugar
  • Dates, Raisins, Nuts & Dried Fruits


  • Dissolve yeast in water. Add sugar, salt and shortening to flour and mix as for pie crust.
  • Add egg yolks and yeast to warm milk; mix and add to flour mixture. Mix well. Place in refrigerator overnight.
  • Take out and roll into long strip about 9 inches wide and 1/2-inch thick; spread with 2/3 of egg whites (stiffly beaten), brown sugar, dates, raisins, nuts or any other desired fruits.
  • Fold 1/3 of dough lengthwise; fold other 1/3 over first fold. Shape like pretzel on a greased cookie sheet. Or if desired, dough may be divided into thirds or halves and made into separate cakes fashioned in the same manner as described above. Let rise until double in bulk.
  • Spread with remaining egg whites and bake in moderate oven (350 degrees) for 20 to 25 minutes. Spread with powdered sugar icing (powdered sugar, butter, vanilla, hot water).

1960s Recipe – Sigrid Hansen