By Helen Russell
“Christmas is all about tradition for Danes,” says Bo Frederiksen, the former Noma chef who now teaches New Nordic cuisine at Claus Meyer’s famous cooking school, Meyer’s Madhus in Copenhagen’s artsy, ecclectic Nørrebro district. The school, which opened in 1999, offers courses as well as one on one classes in English (on request) for all ages and also runs legendary teambuilding events.
“People won’t accept too much change when it comes to their food at this time of year,” says Bo, “so we try to subtly tweak and update the classics using fresh, seasonal produce to enhance the great Danish flavors.”
Here are Bo’s top picks for adding a touch of the New Nordic to your holidays this year – wherever you are.
Fancy some one-on-one training? Get in touch with the school to find out more at firstname.lastname@example.org or at +45 22 58 02 14
White Gløgg with Fruit Brandy and Pear
“Gløgg is a must for Christmas in Denmark and it’s traditionally made with red wine and chopped almonds,” says Bo. “We like to do a white version as a lighter alternative - and I always throw in a handful of hazelnuts at the end.”
Makes 6-8 glasses
What you need:
5 cups good quality cold-pressed apple juice
3 cups water
2 cups concentrated elderflower cordial
juice of ½ lemon
2 tbsp. cane sugar
1 star anise
3 whole black peppercorns
1 cardamom pod
1 slice of ginger (approximately ½ cm thick)
½-1 cup pear or apple brandy
30 g of light raisins
Handful of crushed hazelnuts (Bo’s special ingredient)
Throw all the ingredients apart from the pear and the raisins into a saucepan and simmer.
Take the pan off the heat and let the mixture rest for an hour for the flavors to infuse.
Strain, then gently warm up the gløgg again, adding extra lemon juice, ginger and brandy to taste.
Cut the pear into cubes and scatter it into glasses along with the raisins (and the crushed hazelnuts, if you’re using them).
Pour the hot mulled wine on top and enjoy!