Currant Cake

March 28, 2012

Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.

  • 210 g unsalted butter (≤ 1 C)
  • 210 g sugar (1 C)

Beat (cream) sugar and butter until light and fluffy.

  • 3 eggs
  •  200 g flour (1 2/3C)

Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.

  • 200 g flour dusted currants (½ package currants)

Last, fold in the dusted currants.

Pour into floured bundt pan. Cover first 20 min of baking.

(If 325° – 340°, ~ 1 hour) bake until dry.

Baked Ham

March 4, 2012

Ham can be served, Easter, Christmas, anytime. This one was a precooked,  spiral cut (Niman Ranch) ham.

  • Warm in oven, tightly wrapped in foil for an hour (350°)
  • Turn up heat to 400°, mix a mustard glaze. Glaze the ham, bake 1/2 hour without foil, at 400°.
  • Either serve on a cutting board or slice and serve on a platter. Decorate around edge of serving bord/platter with parsley & red apples sliced (Julbord).

Mustard Bread crumb glaze: mix egg white, mustard & sugar and brush onto ham. Sprinkle with Bread crumbs.

  • 1 egg white whipped
  • 1 TB mustard powder
  • 2 tsp sugar
  • 1 C bread crumbs (panko)

Roasted Pork Spareribs

February 29, 2012

  • 5 LBs spareribs, bones cracked (short) or [4 sides of ribs, cut in half]
  • 1 1/2 TB kosher salt
  • 1/2 tsp white pepper
  • 1/4 tsp ginger (or powdered mustard)
  • 2 C bouillon (or 1 can consumé & 1 can water)
  • 20 prunes, halved

Trim meat, dry, rub with mixed seasonings. Brown in cast iron Dutch oven on both sides.

Add bouillon, heat to simmer. Remove from heat, cover and bake in oven 350° for 1 1/2 hours or until tender. Baste occasionally.

Strain pan juices, remove fat. Serve separately.

Pickled Herring

February 29, 2012


  • 1 C white vinegar
  • 4 TB water
  • 1/2 C sugar

Combine sugar & water in microwave to dissolve, then add vinegar.

  • 1 Quart salted herring filets (hard to count filets, since size varies so much). Soak in fresh water overnight.
  • 4 TB onion sliced thin
  • 6 white peppercorns crushed
  • 6 whole allspice, crushed
  • 2 Bay leaves

Cut  filets on the bias, slide spatula under slices and arrange in glass serving dish. Sprinkle spices on first layer add onion rings and bay leaf. Repeat with more herring and spices. Pour dressing over fish and cover. Refrigerate at least a day.

Christmas Snow Pea Salad

February 5, 2012

Serves 8, nice red, green, white colors. 1987 Betsy Bowersox.

  • 1 1/2 LB fresh snow peas (boil 30 sec, cool in ice water bath to stop cooking)
  • 1 can 4 oz sliced water chestnuts
  • 1 basket (2C) cherry tomatoes cut in half
  • 4-6 green onions, sliced diagonanl
  • Fresh shrimp (optional)


  • 1/3 C salad oil
  • 1/4 C rice wine vinegar
  • dash salt & pepper (I use white pepper)

Danish Christmas Ice Cream

January 25, 2012

This is something Mormor Karin made when I was growing up – a recipe from Sweden (possibly from Vecko Journalen – a Swedish magazine, subscription that Mormor received from her mother). Make room in the freezer for a bowl to chill this.

Svgs 6-8

  • Half gallon of the best vanilla ice cream (minus 1 Cup)
  • 1 C whipped cream (3 dl)
  • 1 C chpd (but not too fine) dark chocolate (Callebaut) – semi-sweet?
  • 3/4 C chpd Raisins (soaked overnight in Grand Marnier)
  • 1 C ground blanched almonds (ground almond meal from Trader Joes)

Blend half of ice cream with raisins, chocolate and almonds. Stir until well blended. Mix in rest of ice cream (fast so it doesn’t melt too much).

Fold in whipped cream.

Transfer to a serving bowl or mold to put in freezer. Freeze 4-5 hours.

Julbord Menu

January 22, 2012

First Course

Cured Salmon
Pickled Herring
Sill Salad
Small boiled potatoes
Deviled eggs topped with caviar or small shrimp

Second Course

Cold cuts: Wesphalian ham, salami, Thuringer
Cheeses: Gouda, Jarlsberg, Brie, Blue, etc
Dilled Cucumber salad
Pickled beets

Main Course

Meatballs with Lingonberries
Prinskorv (small sausages)
Baked Ham
Potatis Korv
Pork Ribs
Red Cabbage
Jansson’s Frestelse (Temptation)


Rice Pudding
Mormor’s Danish Ice Cream
Assorted Swedish Cookies

Condiments to have at all courses

Knäckebrod (hardtack) and other crackers
Orange Limpa, sourdough baguette, pumpernickle, rye breads
Sour Cream
Small boiled potatoes


Pilsner beer
Champagne, Scotch Whiskey, Port
Sparkling Water
Coffee, Tea

God Jul!

Holidays in our house mean it’s time for “Jansson’s temptation”. Enjoy! (note, 2 recipes listed here)

svgs 4-6

Preheat oven 350°F

  • 7 medium boiling potatoes (ex: Yukon Gold), peeled, cut into 2-inch strips 1/4″ thin. Put into cold water to keep from discoloring.
  • 2 onions, thinly sliced, sautéed in 2 TB butter 10 minutes until soft. Do not brown.
  • 1 can/flat anchovy-style sprats fillets (herring), drained. Save the juice.
  • white pepper to taste.
  • 2 TB bread crumbs (preferably Panko).
  • 2 TB butter, not melted.
  • 1 C heavy cream, whipping cream or half-and-half.
Butter the baking dish, drain and dry potatoes.
Layer bottom of dish with: potatoes, then sautéed onions and anchovy, repeat, end with top layer of potatoes. Sprinkle first layer with some white pepper.
Add cream and anchovy juice.
Top layer: scatter bread crumbs on top and dot with 2 TB butter broken into pieces.
Bake 45 min or until potatoes are soft and the liquid is absorbed. Let cool. Serve warm.
[can do day ahead and reheat]
Ulla Sabelstrom’s 2009
  • 5 large potatoes – peel, slice into narrow fries
  • 1 med onion – slice thin
  • 2 cans Swedish anchovy sil
  • 1 C whipped cream
  •  butter
  • 4 TB soy sauce
  • bread crumbs
  1. Saute sliced onion in butter, add soy sauce and remove from heat to cool.
  2. Put half of sliced potatoes into bottom of buttered baking dish. Add all of onions, anchovies, top with rest of potatoes plus juice from cans of anchovies.
  3. Top with dabs of butter, add half of cream.
  4. Bake 350° for 20 minutes then add remainder of cream. Continue baking uncovered until golden brown 20-25 minutes more)

Swedish Cucumber Salad

January 1, 2012

Traditionally served with salmon, meatballs, potatoes, either for special occasions like a Julbord, or in everyday smorgåsbords.

  • 3 large English cucumbers (1 1/2 lbs)
  • 1 TB salt
  • 1/2 cup white vinegar (or rice vinegar)
  • 2 TB sugar
  • 1/8 tsp white pepper
  • 2 TB chopped fresh dill


Slice cucumbers using a 1 mm slicing disc on food processor or slicing blade of cheese slicer. Sprinkle salt over slices, press with plate to remove excess moisture (about  1 or 2 hrs). Drain off liquid, pat cucumbers dry. Mix vinegar, sugar, white pepper and pour over cucumbers, sprinkle with chopped dill (you may add more sugar if you want it sweeter). Refrigerate for 2 hours, pour off liquid and serve!