Tonight I'm a cooking an almost full-blown Danish Christmas dinner (only 'almost' because I'm only serving one type of meat). We decided to make this a tradition so every time we celebrate Christmas in the UK we get a Danish Christmas dinner a week later and vice versa. It's a new tradition, though, and it is the first time I'm cooking the dinner on my own. We are having duck breasts (scaled down from an entire duck) with two types of potato (boiled and sugar-glazed potatoes), braised red cabbage and duck gravy. Normally I would also serve roast pork but it is nigh impossible to get the correct cut here in Scotland unless you order it well in advance. For dessert I'm serving risalamande with hot cherry sauce. I bought the cherry sauce when I was in Denmark in November! Food is such an expat thing, I tell you. I never used to care so much about traditional Danish food as I do now. I saw tea rusks in my local supermarket today and could almost taste hot elderberry soup right there and then.
(And seeing this little guy try out salty licorice (salte fisk!) made me beam. He's a very cool kid even if he says that salty ammoniac licorice requires "an advanced palette".)
Happy new year - happy Hogmanay - godt nytår! I'm off to try and balance four pots cooking at the same time..