Æbleflæsk

Since we had some real Danish bread, we obviously had to make some real Danish meals.  Other than just eating it straight with butter, the most famous use of the stuff is Smørrebrød (lit: butterbread), which are basically just open sandwiches of... any kind of flavoursome stuff on bread. Tasty and awesome, but not exactly worth writing a post about, since it's essentially "Cut bread. Put stuff on bread. Put bread in face."

So I decided to make something very slightly more involved - a breakfast dish called "Æbleflæsk" (lit: applepork).

Fry a pan worth of bacon, cut an onion and an apple into slices and chunks respectively.  Remove the back to some paper towel, then fry the onion and apple in the rendered baconfat until they're both slightly mushy.  Add a little sugar (we used three not-all-that-flat teaspoons), a dash of cider vinegar (which was a bit of genius culinary improv from Steph, actually) and half a cup or so of water, lower the heat and let it thicken a bit.

Butter some rugbrød (or any bread you like, toasted if you prefer), and dump the mix from the saucepan  straight onto it, then top with the bacon.

Mmm. Makes one feel like plundering the English coastline.