I’m going to make this quick, after all it is Christmas Eve. I’ve left things out for Santa and his reindeer. And also for the nisse, Danish house fairies who take umbrage if forgotten tonight. I’m not saying I have Danish house fairies, but 2020 isn’t the kind of year where I’m inclined to take chances.
It’s said that nisse like risalamande, the almond rice pudding that’s traditionally eaten over Christmas in Denmark. I consulted my gorgeous friend and co-conspirator, Jenifer Toksvig (the only Dane I know) and she thankfully confirmed that despite multiple recipes across the internet, rice pudding is rice pudding. So I made rice pudding, then added flaked almonds and dairy-free cream, and one whole almond (the charm, although I am sadly lacking in a marzipan pig, the traditional Danish prize for the finder).
So, on this night before Christmas, Santa has a slug of brandy (I would never advocate drinking and driving, but we all know Rudolph has the keys to the sleigh tonight), a couple of carrots for the reindeer, and a small bowl of risalamande for the nisse. I wasn’t sure if the nisse got the full monty complete with cherry sauce (or cherry jam in this instance, one can only cook so much on Christmas Eve), but sod it, it is Christmas. And like I said, I’m taking no chances.
The final AdVent!
“Now, Dasher! now, Dancer! now Prancer and Vixen!A Visit from St. Nicholas by Clement Clarke Moore
On, Comet! on, Cupid! on, Donner and Blitzen…!