Danish Rollmops Food

EASY CRESCENT DANISH ROLLS

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

GERMAN ROLLMOPS (ROLLMOPSE)

Steps:

• Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
• Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
• Drain them well, rinse under cold running water and pat them dry with paper towels.
• Remove and discard any bones.
• For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
• Reduce the heat to low and simmer uncovered for 5 minutes.
• Then cool to room temperature.
• Lay the herring fillets, skin side down, on a board or table.
• Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
• Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
• Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
• Skewer the rolls with 2 or 3 toothpicks to secure them.
• Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
• (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
• Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
• In either case, garnish them with onion rings and parsley.
• NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
• Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
• Then proceed with the recipe.
• The Cooking of Germany Time Life.

DANISH ROLLMOPS

Steps:

• Sprinkle the filets with salt pepper, allspice& chopped onions.
• Pollup the filets and fasten with a toothpick.
• Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
• Allow the filets to cool in the marinade.
• Serve cold.

DANISH ROLLS

Steps:

• Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.