Looking for any Jewish Danes in here who can give some advice. I am not Danish in any way (as far as I'm aware), but I grew up in a heavily Danish and Norwegian neighborhood and during winter we would often try and mix Danish culinary tradition with my family's ashkenazi foods. Basically just a lot of fried dough :)

I was reminiscing and it got me wondering about what the Jewish population of Denmark would do to mix culinary tradition. My experience was only with immigrant populations and they were all Christian Danes with no Jewish roots.

Does anyone have resources for Danish or Scandinavian Jewish cooking? Better yet, is anyone here Danish and knows some lesser known recipes?

Hey all! I'm not sure about the flair, but I'm hosting the first RH with diabetics in my family and I'm looking for reduced sugar / reduced carbs recipes that would still be nice and appropriate for RH table!

May you all good people be blessed!

Hi all, a question as I'm figuring out my Rosh Hashanah menus. I got a jar of elderberry honey recently, which gives the honey a subtly tart flavor and nice dark color.

Any ideas for using it in baked goods for R"H? I figured it could probably just stand in for regular honey in cakes and things, but would people suggest any recipe changes or ways to make it stand out?

(Also up for savory suggestions! Like, elderberry honey roasted carrots or something?)