US e h t n i ers l a e D r fo g n i k o lo We are
The
L i fest yle i n a C l ass of it s O w n
Jeanne d’Arc Living magazine
Would you Like to Join us?
Houmarksvej 92, Kondrup - 8920 Randers - Danmark
4. edition 2012
Jeanne d’Arc Living
magazine
Visit our new homepage and fill out an application for becoming a dealer. You can also contact us by sending an e-mail to Kristian at kristian@jeannedarcliving.dk, or calling +4536932010 Monday through Friday between 09.00 and 14.00.
Jeanne d’Arc Living
• Designed and manufactured in Europe • Day-to-day delivery of products • Exciting new products constantly • Sole agency in a given territory • One fixed low shipping price
The
Are you also enthusiastic about the style? If so, then now you have a unique opportunity to be a part of the Jeanne d’Arc family and sell our products.
WIT
S T N E M E S I T HOUT ADVER
Come Lovely
MAY with BLOSSOMS
Read About :
French Passion Wonderful Lupines & Summery Lilacs Koldskål & Sprouts Lovely DIY articles with Beads & Butterflies Inspiring Homes & Gardens
4. Edition 2012 9,95 € 13,95 $
Exclusive Dealers in Finland:
Sisustajantaivas 00680 Helsinki www.sisustajantaivas.fi Cafe Latte Spirit 02620 Espoo www.cafelatte.fi Tmi Piitu-markkinointi 02760 Espoo Kirstulan Vanha Puoti 13600 Hämeenlinna www.kirstulanvanhapuoti.fi Hopeakeiju 60320 Seinäjoki www.hopeakeiju.fi Niittylä Home 62830 Luoma-Aho www.niittylahome.com Sarustiikka Ky 80400 Ylämylly www.sarustiikka.fi
Exclusive Dealers in Belgium:
Jeanne d’Arc Living is seeking agents in Finland
Please contact jeannedarc@jeannedarcliving.dk
Terra Mater bvba 2570 Duffel www.terramater.be Déja Vu 3550 Heusden-Zolder www.dejavubelgium.be t Hoogehuys BVBA 3640 Kessenich-Kinrooy www.hoogehuys.be Ark van Zarren 8000 Brugge www.arkvanzarren.be Bol en Borrel 9340 Lede www.bolenborrel.be
Exclusive Dealers in Australia: Simple Things Small Joys Highfields QLD 4352 www.simplethingssmalljoysstore.blogspot.com
Exclusive Dealers in France:
SARL Camilla K 06210 Mandelieu EURL ANTIPODES 29600 MORLAIX www.antipodes-deco.com Les Folies de Gustave 78490 Montfort l’Amaury
Exclusive Dealers in South Korea: SallyGarden, hyundai I-SPACE 410-828 Kyounggi-Do www.sallygarden.co.kr
Exclusive Dealers in the US:
The Beautiful Life FL 33565, Plant City www.thebeautifullife.com
For a list of additional dealers, please contact us at Tel. +45 36 93 20 10
www.jeannedarcliving.dk
Jeanne d’Arc Living ApS - Houmarksvej 92 - 8920 Randers NV - Denmark Tel. (+45) 36932010 - E-mail: jeannedarc@jeannedarcliving.dk
Strawberry Koldskål
4
KOLDSKÅL
Jeanne d’Arc Living, www.jeannedarcliving.com Text & Styling: Vivian. Photo: Lonnie.
It’s Danish - it’s Delicious!
Koldskål
In Denmark, we have a long tradition of making ”koldskål.” This cold buttermilk dish is a refreshing treat loved by most Danes and associated with warm summer days. Here’s inspiration to renew the traditional and, naturally, home-made Danish koldskål. It doesn’t get any better than this, and since this dish is also super easy to make, there’s not excuse for not making it yourself. In our opinion, koldskål can be eaten any time of day. If buttermilk is not available where you live, make an easy substitute by mixing 1 scant cup of milk with 1 tbsp white vinegar or lemon juice and let sit for 5 minutes.
Enjoy! Background Koldskål is a sweet, cold soup or beverage traditionally made with buttermilk and the following few ingredients: Eggs, sugar, vanilla and lemon. The dish as we know it today came about in the early 1900s when buttermilk became common in Denmark. Today, it’s mostly enjoyed in the summer as a dessert or snack straight from the fridge. Since 1979, ready-made versions have been available in Denmark. Because the consumption of koldskål is thoroughly dependent on the weather, a few weeks of nice weather may double the demand for both buttermilk and ready-made koldskål. Koldskål was originally categorized as a sweet variant of gruel, originally made from wine or beer with steeped bread but later with fruit or liqueur and lemon juice. This dish can be found in Danish cookbooks dating back to the 1700’s. It is no longer eaten in Denmark. The dish, however, is still known in Germany as ”Kaltschale.” Buttermilk is a type of milk with low fat content (0.5%) and a somewhat tart flavor. It was originally a by-product from the process of churning cream into butter. Today it is mostly made independently of the butter production, which is why it has been permitted in Denmark since 1990 to call this product ”buttermilk.” When it’s made in connection with the production of butter, it can be called Traditional or Old-fashioned buttermilk. Sources: Arla and The Danish Dairy Board
the remaining buttermilk and the cream in the serving bowl. Refrigerate until serving. The strawberries can also be mashed with a fork or an electric mixer.
Lonnies Koldskål Served with pieces of peach and maybe one pureed peach mixed in. Serves 4. ¼ C Buttermilk 2 C Whipping Cream 2 C Strained Yogurt (plain) 3 Eggs ²⁄3 C Sugar 1 ½ tbsp Vanilla Sugar Topping: 1 can of Peaches
Strawberry Koldskål Serves 4 ¼ lb Strawberries, 3 tbsp Sugar, 4 ¼ C Buttermilk, ²⁄3 C Whipping Cream, garnish with fresh, sliced Strawberries Place strawberries, sugar and 1/3 of the buttermilk in a blender and puree for a moment. Combine with
Begin by whipping eggs, sugar and vanilla sugar until light and creamy. Add the yogurt, cream and buttermilk. Refrigerate the koldskål for about an hour before serving. If desired, add one blended peach to the koldskål, or more to taste. Chop the remaining peaches finely and serve in a bowl on the side.
Koldskål
5
Ginger Koldskål
with a Rhubarb Compote
Serves 4 2 1 2 2 2
There are many variations on this lovely dish. I usually make it without egg yolks.
Egg Yolks whole Vanilla Bean C Strained Yogurt (plain) C Buttermilk tsp ground Ginger
4 ¼ C Buttermilk, 2 C plain Yogurt, ¼ C Sugar, Seeds from one Vanilla Bean
Whip the eggs yolks with the seeds from the vanilla pod and the ginger until pale and foamy. Stir in the yogurt and buttermilk.
Rhubarb Compote: 1 lb 2 oz Rhubarb ²⁄3 C Sugar 1 whole Vanilla Bean Cut the rhubarb into small pieces and boil for 15 minutes with the sugar, seeds from one vanilla bean and a few tablespoons of water. Simmer to a thick compote. Allow to cool completely and place one spoonful in each serving of koldskål. 6
Eggless Koldskål
Mix a bit of buttermilk with sugar and vanilla until the sugar dissolves. Add the yogurt and finally the remaining buttermilk. Candied oats are a nice topping for this version. Melt 4 tbsp sugar in a pan. Add 1 tbsp butter and 1 ¼ C oats. Roast the oats in the sugar until golden. Spread oats on a baking sheet lined with parchment paper and let cool completely. The oats can be stored in a sealed jar for a couple of days.
Fresh Koldskål with Vanilla Ice Cream
Whisk together 2 C each of buttermilk and plain yogurt. Serve this simple koldskål with scoops of good quality vanilla ice cream and the zest of an organic lemon. Koldskål
Fresh Koldskål with Vanilla Ice Cream
Koldskål
7