RECIPES FAR AND WIDE

What is a Danish?

What’s in a Danish? What is a Danish? What’s the ingredients in a Danish? Where are Danishes made? Where did Danishes first come from? What’s the history of Danishes? Are Danishes good? What’s a Danish look like? How much do Danishes usually cost if you buy them at a bakery? Are Danishes sold at donut shops? Is sunflower oil an ingredient in a Danish? Are Danishes Italian deserts? List sources on Danishes! Are Danishes dipped in oil or baked? List some Italian deserts! Got any Danish recipes that are delicious and easy to bake?

1) Flour, yeast, milk, eggs, butter, some type of filling – custard, fruit, cheese

2) A sweet roll – a piece of crispy, flaky, Schulstad

3) See answer # 1

4) In a kitchen – home or bakery

5 and 6) Royal Danish Pastry is a piece of Danish bakery history dating back more than 150 years. Danish pastry is in its origin an Austrian (Viennese) bread type which was brought to Denmark by Danish backers who had worked in Vienna and by Viennese bakers who came to Denmark. One of the pioneers in introducing Danish Pastry or as it still is called in Denmark “wienerbrød” was the Danish Royal baker Christian Ludvig Olsen.

C. L. Olsen was out of a baker’s family and in the beginning worked with his father. In order to learn more and get new inspiration C. L. Olsen decided to go to Germany. It was at a bakery in Cologne he met the Austrian baker Giessel who as Olsen had left his home country in order to find new inspiration.

As C. L. Olsen in 1834 went back to Denmark to take over his father’s bakery, he brought with him a strong believe in the possibilities of introducing foreign bread types in Denmark. That’s why some years later as one of the first bakers in Copenhagen he imported and registered foreign skilled bakers in his bakery. Among these was his Austrian friend Giessel who came to Copenhagen with his wife and children to work with C. L. Olsen.

Over the years the recipe was improved andadapted to the Danish taste to make it more crispy and flaky than the Viennese style of bread, and the new type of bread/cake was worldwide named after its origin in English “Danish Pastry.”

7) A matter of personal taste … I love them – especially Apricot Cheese Danish

Photos of Danish Pastries, etc. http://www.fotosearch.com/photos-images/danish-pastry.html

9) $1.00 – $ 5.00 … depending where you are

10) Some donut shops will sell Danish pastries

11) No … most pastries are made with butter; not oil

12) No. They are a breakfast or snack item and most definitely not Italian

13) http://en.wikipedia.org/wiki/Danish_pastry

http://www.bakeinfo.co.nz/school/school_info/pastry.php

http://www.ochef.com/1141.htm

14) Danish are baked; NEVER fried

15) Zabaglione, Tortelli, Fiadone, Croccante, Gelato, Spumoni, Panettonne, Panforte, Panna Cotta …here is a site with LOTS of Italian desserts

http://www.mangiabenepasta.com/desserts.html

16) First – Danish are not easy to bake; they take some skill; second – here are some good sites to check:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6371,00.html

http://www.recipeland.com/recipe/7705/

http://www.recipezaar.com/51243

And now … you know the rest of the story!!!

Betty’s Baked Penne Rigate Recipe

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Simple Italian Cookery $19.46 The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or Neapolitan Paste, and risotti. Also included are recipes for soups, meats, vegetables, and desserts. Author: Isola, Antonia/ Brower, Robert Series Title: Cooking in America Binding Type: Hardcover Number of Pages: 80 Publication Date: 2005/09/01 Language: English Dimensions: 6.80 x 4.48 x 0.43 inches

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Growing Up Italian: A Book of Recipes and Memories $18.8 After the summer was over and we went back to Ozone Park, school started and I had to run back to Aunt Marys for my meatballs and coffee. But then, we also had the holidays to look forward to. Thanksgiving would be coming and that could only mean one thing… Mom was going to make lasagna Growing Up Italian is a cookbook of delicious recipes, humorous short stories, and treasured memories from author Anne Marie GuarinoSchrank. These hardtofind Italian recipes are compiled into one great cookbook, perfect for the holidays and for family gatherings. With each group of recipes, GuarinoSchrank shares heartwarming family stories about growing up in an Italian family. Included are such delectable dishes as strufoli (honey balls), Easter bread, Sunday sauce, artichokes, cardones, soups, an eggplant appetizer, pizza rustica, and more Let Growing Up Italian be your inspiration to collect your own family recipes and to pass them onto your children and grandchildren. With great cooking tips and recipes for every holiday of the year, youll love Growing Up Italian Author: Guarino, Anne M. Binding Type: Paperback Number of Pages: 72 Publication Date: 2005/12/01 Language: English Dimensions: 9.00 x 6.00 x 0.17 inches

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Ironwood Gourmet 28147 Bread Board with Dipping Dish $30.03 We design and manufacture a pattern of innovative wooden tableware and cutting boards for today s casual life style. Perfect for serving bread with flavored butter or an olive oil dip. Doubles as a sushi plate. Acacia Wood 12 x 9.5 x .5 Acacia Wood has an unusual property known as chatoyancy. It appears to change color and luster in diffrent lighting conditions. The wood can change from a light tan to a dark brown. Sometimes appearing similar to Walnut and sometimes more like teak.

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