Edible Brooklyn is known for throwing fabulous food shindigs with an educational bent, but this one touched some heartstrings, given my Scandinavian roots.
We heard from Revolving Dansk, a passion-project-turned-food-movement to bring Copenhagen-style street dogs (pølse) to NYC; the founder of NYC microchain Bröd Kitchen, which is spreading the good word about seasonal, sustainable, Nordic-inspired open face sandwiches (smorrebrod, tastes pictured above); and Unna Bakery, a startup based out of Hot Bread Kitchen incubator in Harlem that’s all about Swedish cookies all the time. Naturally, the nights offerings paired delightfully with Rekorderlig Cider, a Swedish hard cider brand that’s the U.S. market.
Let’s get our Nordic on:
Arriving in NYC in 2011 from a culture where street dog vendors are a beloved and omnipresent food fixture, Danish expats Martin and Sera Høedholt were underwhelmed by NYC’s ubiquitous dirty water dogs. And so they set off to introduce the pølse — as well as a few Danish words — to New York’s food scene.
Pølse are intentionally fit into a bun that looks a couple of sizes too small. The point being the first bite of a pølser is all about the snap of the casing and that first delicious impression: “Before the pureness is destroyed by all of the condiments.”
That being said, how a pølser is dressed with toppings and condiments is very precise and almost ritualistic:
Three sauces: Ketchup, which traditional Danish ketchup is mixed with apple sauce; mustard — a Danish grainy mustard w thickness and spice; and a remoulade of cauliflower, celery, carrots and curry, which adds a “sweet creaminess”
Toppings: Raw yellow onions, diced; fried onions (I would call frizzled onions, very crispy); and sweet Scandinavian pickles, traditionally made with vinegar and sugar (They’re only lightly pickled, still very fresh and crisp)
The end result? Meaty, smoky, with a touch of sweet, a touch of heat, a lot of crunch and that beautiful snap of the pølser — in other words, beyond delicious. Hats off to Martin and Sera and the hard work that’s taken them from smoking pølse on their Brooklyn fire escape to full-scale production. But don’t take my word for it. Apparently, the Crown Princess from Denmark stopped by NORTH 2015 festival — “And she took two to go.”