Glossary K
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Kransekage is Danish word which is literally translated as "ringcake" and actually refers to an almond ring cake consisting of increasingly smaller and smaller rings stacked one on top of each other, creating an upside down cone form. The cake rings are decorated with white icing, and the cake is decorated with red-and-white Danish flags made of paper. On extra special occasions they will cover a bottle of champagne. Kransekage is typically served with champagne on New Year's and to celebrate such extra special occasions such as weddings, birthdays and wedding anniversaries
The tradition in Denmark and the rest of Scandinavia for weddings and other celebrations always calls for this special cake called a Kansekage. The idea of having a Kransekage goes back many years. Some say as far back as the 1700's.
It is made from an almond paste and formed as several rings stacked on top of each other in smaller and smaller rings, topped with flags and decorated with several party favors.
In Denmark, it is said that the couple keep the last four (4) rings of the cake in the freezer for a year and then they finish it off during their first year wedding anniversary.
Kransekake is also called as Cornucopia Cake.
Krauskohl is the German word for "Kale" (Brassica oleracea var. Sabellica) . Kale
Krauskohl is also known in German as Grünkohl or Gruenkohl or Braunkohl in Bremen.
himalia11
When you go to North Germany in winter, you will see quite a lot of restaurants serving dishes with kale. In German kale is called "Grünkohl" (green cabbage), but Bremen has a different name for it: "Braunkohl" (brown cabbage). I was very confused about this as kale is green and not brown! Anyway you can get all kind of different dishes with kale which is really interesting as we don't have this in restaurants where I live.
Also in North Germany there's a whole culture around kale. They have "kale tours" where a group of people makes a longer walk to a restaurant where they eat kale. To make that walk more fun the do some games on their walk also, and they take a handcart with alcoholic drinks with them. It's something typically done in autumn or winter, as that's the season for this vegetable.
Kale and pinkel , Bremen's favourite meal, consists of plenty of curly kale accompanied by a variety of rich meat dishes. Pinkel is a traditional type of sausage made with a particular section of pig's intestine stuffed with oatmeal. The dish is traditionally eaten on an excursion with friends or work colleagues, a quintessential Bremen custom known as a "kale and pinkel trip".