361 egg danish Recipes

ground venison or 1 1/2 lbs ground beef, ground pork , unseasoned, salt, pepper, eggs, chopped onion, heavy cream, dry breadcrumbs, melted butter, butter, flour, chicken broth, sour cream, dried dill weed, allspice, salt , to taste, pepper , to taste, paprika

eggs, separated, buttermilk, flour, baking powder, sugar, salt, cardamom or 1/4 tsp cinnamon or 1/4 tsp nutmeg, melted butter (plus additional butter, oil, or shortening for greasing the pan)

ground lean pork, lean ground turkey, salt, shallot, finely chopped, black pepper, freshly ground, egg, milk, all-purpose flour, water, coarse salt, tops celery (optional), butter, shallot, finely chopped, curry, apple, peeled and shredded, all-purpose flour, water from the meatballs, tarragon

bacon (danish or of choice, sliced), eggs, milk (or light cream), flour, salt, chives (fresh, chopped )

shortening, honey, egg, yeast, sour cream, potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, vinegar, raspberry jam (about 1 tbsp on each danish), powdered sugar

half-and-half or 1 cup heavy cream, cornstarch, sugar, egg yolk, vanilla

flour, sugar, neutral oil, eggs, beer, vanilla, milk, strawberries, sliced, red wine vinegar, sugar

milk, divided, dry yeast, flour, divided, melted butter, sugar, lemon rind, grated, eggs, beaten, cinnamon, chopped almonds, firm butter

beef bone (such as a knuckle), water, to cover, salt, divided, pepper, onions, chopped, carrots, sliced 1/2 inch thick, potatoes, whole and peeled, egg, lightly beaten, flour, baking powder, fresh parsley, chopped

blanched almond, all-purpose flour, sugar, baking powder, butter, cut into small pieces, egg, milk, vanilla, candied red cherries, green glazed cherries

puff pastry , thawed according to instructions, pitted prunes, water, sugar, egg, beaten

buttermilk, flour, eggs, baking powder, salt, baking soda, sugar, desired fruit jam or applesauce, for filling, butter (will probably not use the entire cup) or 1 cup margarine (will probably not use the entire cup)

semisweet chocolate, milk, egg yolk, powdered sugar, cornstarch, cognac

flour, water, flour, water, dry yeast, salt, sugar, salt, baking soda, eggs, flour

granulated sugar, boiling water, cream, scalded, sugar, eggs, separated, vanilla, cognac, heavy cream

head , split in two, brains, eyes & ears removed before scrubbing well with a stiff brush, reserve the tong, water, salt, bouquet garni, butter, onions, sliced, celery root, peeled & cubes, leeks, white parts only, sliced, carrots, sliced, butter, flour, paprika , to taste, lemon juice , to taste, madeira wine, fish balls, meatballs (danish fars ), hard-boiled eggs , cut length wise in half, but kept warm until serving

ground pork, ground veal, salt, pepper, big onion, minced, flour, egg, butter (danish is the best), flour, beef stock, white vinegar, salt and pepper, to taste, sherry wine, dill (optional)

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor