Marzipan Pear Tart

This recipe is from the Danish food blog Louis & Bearnnaisen and it is awesome!! Perfect for the season - and the marzipan just gives it that extra yum! Remember to use danish marzipan - its not dry and boring like  most people in the US have come to know it as. Whole Foods sells  good danish marzipan from Odense...

You Need: 

2 Ripe Pears 
3 1/2 Oz Marcipan
1 cup almond flour
1/2 cup sugar
1/2 tablespoon vanilla extract
3 1/2 oz soft butter
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup all purpose flour

Cut room temperature marzipan into small pieces and put in a bowl. Add almond flour and sugar and mix well. 
Add the soft butter and vanilla extract and mix well again. 
Add one egg at a time mixing in between.
in a separate bowl mix flour salt and  baking powder. Sift and add to the batter
Peel the pears and cut into 1/8ths 
Pour cake batter into greased pie pan.
Gently press the pears into the cake batter (see pic)

Bake at 325 degrees f 40 minutes

once cooled drizzle a little powdered sugar on top 

Frikadeller - Danish Meatballs

It basically does not get more Danish than this!! This is a recipe I have ended up with by cloning a few different recipes and mixed with a little logic...

You Need: 



2 slices of whole wheat bread
1/4 cup of milk
1.5 tablespoon butter
1/2 red onion - finely chopped
1 teaspoon sea salt
1 large egg
1/2 teaspoon black pepper
1/4 teaspoon ground all spice
1/4 teaspoon ground nutmeg
1 lbs ground pork 
1lbs ground lean beef
1 tablespoon butter for frying

Tear bread into pieces and place in a small mixing bowl with milk and set aside. 
Melt the butter in a sauté pan and add onion.  Sauté until onions are soft and then let cool. 
In a food processor add egg, sea salt, pepper, all spice, nutmeg, bread and onion and mix together. 

Mix together the ground meats in a large bowl and once mixed well add the egg/bread/spice mixture and mix well. 

Melt the butter in a large sauté pan at medium heat
Shape the meatballs with your hand and a spoon and fry at medium heat (3-4 minutes on each side)

I normally serve these with red cabbage, seasonal greens and potatoes 

The meatballs are also great for sandwiches the next day!