85
" The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond. "
― Meik Wiking , The Little Book of Hygge: The Danish Way to Live Well
88
" Хюґе — це щось радше про атмосферу та досвід, аніж про речі. Це
і про перебування з людьми, яких ми любимо, і про відчуття дому,
і про те, коли почуваєшся в безпеці, захищеним від цілого світу, ніби в мушлі, тож можеш послабити всі свої захисні механізми. Хюґе може стати нескінченна бесіда про малозначні (або й видатні) речі, чи навпаки — насолода від чиєїсь мовчазної присутності, а чи просто можливість побути самим собою за чашкою чаю. "
― Meik Wiking , The Little Book of Hygge: The Danish Way to Live Well
100
" Cut the brisket into bite-size cubes. 2. Peel and chop the onions. 3. Melt the butter in a thick-bottomed pot or Dutch oven and sauté the onions until they are translucent (they should not brown). 4. Add the meat, bay leaves, and peppercorns, then pour the boiling chicken stock into the pot. It should just cover the meat and onions. 5. Cover and leave to simmer for about forty-five minutes. Peel the potatoes and cut them into bite-size pieces. 6. Put half of the potatoes on top of the meat and put the lid back on. 7. After fifteen minutes, stir the contents of the pot and add the rest of the potatoes—and a bit of extra chicken stock if needed. Simmer for another fifteen to twenty minutes on low heat, remembering to stir frequently so the stew doesn’t burn on the bottom. The aim is for the meat to be sitting in a potato mash but for there still to be whole pieces of tender potato. 8. Season with salt and pepper, and serve hot with a pat of butter, a generous amount of chives, one pickled beet per person, and rye bread. BRAISED PORK CHEEKS IN DARK BEER WITH POTATO-CELERIAC MASH This is one of my favorite winter dishes. "
― Meik Wiking , The Little Book of Hygge: The Danish Way to Live Well