Swedish Meatballs

May 28, 2012

Pelle’s basic recipe: 60/40 beef/pork

red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.

(poached salmon- sauce blanche, caper, dill, lemon)

Semla

February 28, 2012

Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: http://www.redstartyeast.com Preheat oven 400°

  • 3/4 C milk
  • 4 TB butter
  • 1/4 C water or milk
  • 1 oz yeast or 1 pkt (1/4oz) dry yeast
  • 1/4 C sugar (use 1 tsp sugar to mix with yeast packet).
Scald milk, add butter and cool to lukewarm.  Mix yeast, water or milk and 1 tsp sugar and let stand a few minutes. Add cooled milk/butter to dissolved yeast.
  • 1/2 tsp salt
  • 1 egg (slightly beaten)
  • 1 tsp cardamom (can add more)
  • 3 C  sifted All- purpose unbleached baking flour

Gradually stir in salt, remaining sugar,egg,cardamom & most flour to yeast & milk mixture. Work dough until smooth and elastic on floured board, add more flour as needed.

  • put in greased bowl, cover, let rise 30-40 min.
  • cut dough into 12 pieces, roll into balls, place on baking paper on cookie sheet. Cover and let rise 30-40 min.
  • brush with lightly beaten egg
  • Bake at 400°, 10-15 min. cool on wire rack

FILLING (Make almond mixture or use store bought almond paste.)

  • Grate 1 C blanched almonds/ or use almond meal
  • whip 1 egg white until stiff, beat in 3 TB sugar.
  • Mix egg whites with almonds.

Just before serving cut bun in half or cut off top, make a slight hollow & fill with almond paste. Add whipped cream, replace top. Dust with powdered sugar. Serve in deep bowl with warm milk.

Swedish Almond Cake

February 5, 2012

Inger’s? 1960s. Preheat oven 350°

Grease spring pan.

Mix together:

  • 7 1/2 oz almonds ground
  • 1 C sugar

Fold in whipped egg whites to almond mixture.

  • 4 egg whites hard whipped.

BAke in 350° for 35 minutes, then increase to 400° for 10 minutes.

cool before removing from pan.

top with 1 can pears, top with whipped cream or other fresh berries….

Swedish Pancakes

February 5, 2012

From Mormor Karin. Use large flat (crepe) pan or cast iron pan with 5-6 small pancakes. Lots of butter on each pan before pour batter on!!!  Let butter bubble and turn golden. Pour on batter, thinly, wait until bubbles form before turning. First batch doesn’t turn out as good as rest, so take as a sample!! For the large pancakes, fold into thirds lengthwise on side plate, keep warm. Serve with sugar or lingonberries (or other berries). Sometimes serve with “Thursday” pea soup & Swedish Punch.

Serves 4.

Mix and let sit a bit.

  • 1/2 C Bisquick
  • 3 Eggs
  • 1 1/2 C whole milk (Beat eggs and milk together)
  • 1/2 tsp salt
  • 1 TB Sugar

2020 Roberth Sundell version (Pläj restaurant, pre covid)

  • 2 eggs
  • 1/2 C Buttermilk
  • 1/4 tsp vanillla
  •  1 C AP flour (all purpose)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3/4 C whole milk
  • 1/4 tsp melted unsalted butter

 

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
Pate
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)

Dessert

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
Butter
Mustard
Sour Cream
Lingonberries
Small boiled potatoes

Beverages

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

God Jul!