Recipe/Directions

for Dishes:
Here are the recipes that I used as bases for what I cooked; I slightly adapted them for ease of use, and
for my desired flavor profile and finished product I wanted to achieve and present:

Brændende Kærlighed (Burning Love/Mashed Potatoes
https://nordicfoodliving.com/danish-burning-love-braendende-kaerlighed/
https://www.copenhagenet.dk/CPH-Map/CPH-Recipes-BurningLove.asp

I used 6 medium sized potatoes, peeled, boiled, drained well, then added 1.5 cubes of melted butter
(.375 of a lb.), ½ cup of heavy whipping cream, salt and ground black pepper to taste. Mixed everything
with a two beater electric hand mixer. Mix while potatoes are hot, add enough cream to ensure that
potatoes become whipped in consistency.

I took bacon strips, placed three lengths on top of each other, cut lengthwise into three equal strips,
then cross cut the bacon to make square pieces of bacon that I sautéed. I took one whole medium sized
onion, peeled, cut ends off, and sliced in thick slices, then halved the slices, put into frying pan, with ½
butter, and ½ cooking olive oil (Bertolli). I did not combine the bacon and onions. I layered them first
onions, then bacon, on whipped mash potato base. sautéed

Forloren Hare (Meatloaf)
https://sweetsoursavory.com/blog/2013/11/24/danish-meatloaf
https://dianedenmark.com/2009/09/26/danish-meatloaft-forloren-hare-mock/

I mixed approximately ½ lb. of 80/20 grind of ½ beef and ½ pork (meat I had on hand), with one egg, 1/3
cup of bread crumbs (cracker crumbs or quick oats will do), grated 1/3 of medium onion (about 4 tbsp.s
of grated onion w/ juice from same), salt and ground black pepper. This was enough for two mini meat
loaves. I created small bacon lattice for top by cutting slices of bacon lengthwise into strips
approximately 3/8” + wide.

My baking hack: I made individual sized meat loaves instead of one full size meat loaf. The mini loaf
pan I used, the individual loaf size is 2-1/2” by 3-3/8” by 1-1/2” inches deep (or metric: 6.35 cm x 8.3185
cm x 3.81 deep). Important note: grease, use pan release spray generously on individual loaf cavities.
Even though meat loaf mix may have its own grease it releases, it is not necessarily enough to insure and
easy release of the cooked meatloaf from the pan. I used a knife to go around the sides of the cooked
meatloaf and small offset spatula to pry under the small loaves to remove them from the pan. Carefully.

Rich Brown Gravy
Roux, four healthy tablespoons of flour, 3 tablespoons of butter, 2 tablespoons of cooking olive oil
(Bertolli), heat, stir, hydrate flour with oil, salt and pepper – don’t over do salt. Add one full can of beef
broth, add gradually stirring completely with whisk to ensure that potential for flour lumps are
minimized. Add 3 heaping tablespoons of red currant jelly, and 21/2 tablespoons of Kitchen Bouquet
(adds brown color and savory taste). Cook until heated, gravy starts to bubble, take off heat and strain if
there are any lumps you want to remove.