Kammerjunker are twice-baked biscuit-like cookies that are often served with milk and yogurt for breakfast but here are topped with jam or ganache for an extra-sweet treat.
By Vanessa Pastore
Most of my knowledge of Nordic cuisine comes from PBS, specifically the program New Scandinavian Cooking on their ‘Create’ station (which I miss dearly, Comcast) With their infectiously happy and gregarious hosts, cooking outdoors in beautiful, if not blustery surroundings, the inherent magic of the North is hard to deny. I was tasked to immerse myself into, specifically, the Danish food culture. What I found was that inherently, Danish food does not really cater to vegetarians or vegans. While more restaurants are popping up in Denmark, offering options in the form of innovative tacos and curries; Danish vegetarian (vegetar) cuisine seems at its roots, a bit Spartan. What I can always rely on, however, are baked goods; as this blog dicatates quite clearly, I eat them for morgenmad (breakfast), frokost (lunch), and middag (dinner).
From rich cakes like Othellolagkage (Literally Othello cake with layers of macaroon, marzipan, and ganache), to the tantalizing donut-like æbleskiver, to holiday pebernødder, I am definitely at home with Danish sweets. When I came across kammerjunkers, I felt a kindred spirit. The kammerjunker, and yes I’m going to say it like it’s today’s magic word, is a biscuit like cookie that is twice baked. Ring any bells to you? Kammerjunker may very well be the Danes answer to biscotti, bringing them even closer to my Italian heart. Typically, kammerjunker are found in a dish called koldskål (containing milk, buttermilk, and yogurt) for breakfast. While anything in a bowl and covered in milk is defined as breakfast, I chose a different route with my abundance of peaches, and made a jam to match.Print
Vanessa Pastore is a part time baker, blogger, and all around passionate about food. A vegan of 13 years, she has become obsessed with farmer's markets, international markets, and anything she can get her hands on. Everything is a potential ingredient, and every ingredient is a potential baked good. When she's not baking or blogging, chances are, she's thinking about it.