?

Log in

No account? Create an account

Previous Entry | Next Entry

This is What They Pay Us

In the US, you pay in peanuts and get monkeys. In Denmark we get paid in 'pebernødder' - literally 'Peppernuts'.

This is a tradition around Christmas at the Drud household. Basically they're butter-sugar-flour-cream cookies, but to that we add all kinds of spices: cinnamon, ginger, pepper, cloves, cardamom and more. They're heavenly and come in batches of perhaps 300. They're easy to make, and the kids have fun shaping them. Today we made the second batch of the year. *Ahem*

Also a tradition: Chocolate truffles.

This is the first batch from a couple of weeks ago. I'm glad I documented the truffle mass back then, because there's not much left.

In completely unrelated news, we recently bought an exercise bike :-)

Comments

( 14 comments — Leave a comment )
j_cheney
Dec. 20th, 2011 05:26 pm (UTC)
Right....totally unrelated...
jakobdrud
Dec. 22nd, 2011 10:16 am (UTC)
It also has nothing to do with the home-made caramels Mrs. D. made yesterday :-)
Maria Schneider
Dec. 20th, 2011 08:58 pm (UTC)
Recipes would be nice...!!! For both. Please???
jakobdrud
Dec. 22nd, 2011 10:14 am (UTC)
Let's see... We may run into a bit of trouble with converting from kilos to cups, meters to yards etc., but the way of doing things should be the same.

Truffle:
300 grams of dark chocolate, 56-65% (not too bitter)
200 grams of full cream
100 grams of baileys
35 grams of butter
Perhaps a bit of light syrup if the chocolate is very dark.

Chop the chocolate into fine bits. (The heavier the knife, the easier the chopping.)
Heat cream and baileys in a skillet.
Pour the hot cream over the chocolate while stirring - add the butter at a temperature of about 40 degrees Celcius (while the chocolate is still hot enough to melt the butter)

Cool the truffle mass in the fridge. Cut it to pieces or roll it into bite-size balls, sprinkle with cocoa powder to taste.

If you're not a fan of baileys you can boil 350 grams of cream with a stick of whole cinnamon (4 cm). Leave the cream and cinnamon for half an hour, fish out the stick, reheat the cream and pour it over the chocolate as before. It's delicious!
Maria Schneider
Dec. 22nd, 2011 11:41 am (UTC)
Excellent!! Thanks!! I'll keep my eyes open for the other one too!!!
jakobdrud
Dec. 22nd, 2011 10:15 am (UTC)
The peppernuts are Mrs. D's. department, so I'll have to get back to you with that one.
musingaloud
Dec. 21st, 2011 12:32 am (UTC)
I like your pay rate! Yummmm!
jakobdrud
Dec. 22nd, 2011 09:55 am (UTC)
Yup, although they're best around Christmas. Peanuts are a better match for the rest of the year :-)
bogwitch64
Dec. 21st, 2011 10:20 am (UTC)
Droooooooooool! I love spicy cookies. Ooo! How about some of that truffle smeared on to of one of those cookies!!!

Where's that exercise bike...grumblegrumblegrumble...
jakobdrud
Dec. 22nd, 2011 09:58 am (UTC)
I can eat those peppernuts like there's no tomorrow, but I don't think they'd go well with the truffle -- there's a bit of baileys in that to add flavor. But I do have a recipe for orange truffle that might go well with the cookies.

... or I can just have both with my tea anyway :-)
threeoutside
Dec. 21st, 2011 01:48 pm (UTC)
My Danish grandma used to make Pfefferknuse (spelling?) every Christmas! They were like rocks, and spicy. I liked them - one or two at a time. Wow, this takes me back. Thanks you! :)
jakobdrud
Dec. 22nd, 2011 09:56 am (UTC)
That sounds just like ours, except the ones we baked this year are crisp and crumbly rather than hard. But spicy, that's just it :-)
threeoutside
Dec. 22nd, 2011 11:05 am (UTC)
I *think* Grandma Larsen used to put pepper in hers, too. Could that be?
(Deleted comment)
jakobdrud
Dec. 22nd, 2011 09:53 am (UTC)
They're delicious. A bit of Baileys went into them as well. Not enough to make them boozy, just enough to add a little flavor.
( 14 comments — Leave a comment )

Profile

Author Pic
jakobdrud
jakobdrud

Latest Month

August 2015
S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     

Tags

Powered by LiveJournal.com
Designed by Tiffany Chow