The New Nordic class continues to provide experiential learning activities on a daily basis. Today our class was divided into three groups and each group was provided with ingredients and a recipe to prepare one course of a traditional Danish dish. The meal consisted of bread with pesto made from ramson, ceviche (North Sea cod marinated in lemon juice), and a salad with lentils, rhubarb, and feta cheese.
I was part of the group to make the salad. Initially I thought this would be the easiest one to create, but no, the salad included a vinaigrette which had to be made and a lot of prep work chopping vegetables. I volunteered to prepare the fresh rhubarb. Previously I have baked rhubarb bread so my previous experience cutting rhubarb was helpful. After cutting up all of the rhubarb, my group added it to the prepared vinaigrette (made with local honey!) and boiled the lentils.
After the three groups completed their respective dishes, we joined together at the courtyard table share what we had prepared. Tying the dishes together was an elder flower water drink, which was exquisite. We all sat down, toasted to our success, and enjoyed the meal that we all made together. Skål!
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| Photo Credit: Hal DeLaRosby |
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