recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
à l'Amande is a tradional Danish dessert, served
mostly at Christmas. When served with the traditional
Danish Christmas dinner, one whole almond is placed
in the pudding. The diner who finds the almond
will get an extra gift. This usually helps on
the number of second helpings, especially since
in my family it is common not to reveal who has
the almond until all has been eaten!"
cup (65 grams) of rice (short grain "perl
rice" is best)
2 cups (1/2 liter) of milk
1 teaspoon vanilla extract
one small cup (50 grams) chopped almonds
2 - 3 tablespoon sugar
1 - 2 tablespoon madeira or sherry (optional)
2 small cups (0.4 liter) whipping cream
the bottom of a pot with butter, then heat the
milk to almost boiling.
the rice gradually while stirring. Turn the
heat down, cover with a lid and let the rice
simmer for about 50 minutes.
this porridge cool, then add almonds, sugar,
vanilla and wine.
the cream and add it gently.
with warm or cool cherry sauce. I have successfully
used 'Cherry Pie Filling' right out of the can,
and heated in the microwave.
Americans tend to like their desert sweeter than
Danes, so you may want add extra sugar.