Sunday, February 15, 2009
For those in the Boston area, here's a find. Some friends introduced us yesterday to a place called the Danish Pastry House, which has been in business for about 4 years. While there is a cafe in Medford, we went to the bakery, a tiny place stuck in an industrial section of Watertown. A friendly sales assistant introduced us to the many items available, including those shown here: Whimsical marzipan frogs, the decadent Flodeboller, and the signature Kringle.
But the highlight for our group was the traditional Danish rye bread, Rugbrød, which you may have seen thinly sliced and served with a thin layer of smoked salmon. In our case, though, we had it sliced more thickly and covered it with a really thick layer of cream cheese upon arriving at home. The Danish Pastry House version has no preservatives, so you need to freeze the portion of the loaf you are not using right away -- that is, if there is a portion that remains to be saved.
Posted by Paul Levy at 2/15/2009 06:16:00 AM