ØLLEBRØD – DANISH BEER PORRIDGE
How about a little beer for breakfast? No really, I’m serious.
In search of new and easy recipes for this summer’s adventures aboard s/v R.E.D., I came across this popular Danish breakfast dish. Danes feed it to their kids so would it be that bad for a couple of hearty sailors to indulge in at the start of the day? It was surprisingly good and what my mother would have called a stick-to-your-ribs meal.
I used a local oatmeal stout for the base.
Soaked some black bread in it overnight then simmered to porridge consistency and served up with milk, chopped almonds, raisins and an extra drizzle of maple syrup.
- 1 12 oz can of stout
- 4 cups black or dark rye bread pieces
- 2 tbsp maple syrup
- water to cover
- milk or cream for serving
- chopped almonds and raisins for garnish, or toppings of choice
- more maple syrup for drizzling
- In a saucepan add bread.
- Drizzle with maple syrup.
- Pour beer over all.
- Add enough water to cover the bread completely.
- Cover and set aside overnight.
- Gently heat, stirring to keep from sticking, until the mixture becomes the consistency of porridge.
- Serve with milk, chopped almonds and an extra drizzle of maple syrup.