Recipezaar: Scandinavian,Historical/Traditional recipes

Time/Life Swedish Meatballs

Tue, 06 Nov 2001 18:16:53 -0500

According to the 1968 Time/Life book, Foods of the World: The Cooking of Scandinavia, this recipe makes true Swedish meatballs. The proper name is Sma Kottbullar. -- posted by Lennie

Danish Pork Liver Pate

Tue, 06 Nov 2001 18:16:57 -0500

Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles. -- posted by Bergy

Danish Christmas Rice Porridge

Mon, 12 Nov 2001 18:45:30 -0500

This is a real Danish tradition for Christmas Eve and is served as a first course. When the porridge is almost cooked you make a ceremony, with everyone watching, of dropping one blanched almond in the pot. Whom ever finds the almond in their bowl wins a small present (Chocolate Santa, marzipan figure whatever) The kids love looking for the almond and of course have to eat their porridge in order to find it - no cheating by stirring the poridge in the bowl -- posted by Bergy

Christmas Time Cookies

Sun, 18 Nov 2001 07:51:56 -0500

THE best cookies I have ever had at Christmas time! Make them in any shape, and they are sure to make your kids, friends, or family reach out for another one! Decorate them in anyway you want to add that special "something" to your holiday! -- posted by Kat1

Danish Roast Pork

Mon, 19 Nov 2001 09:45:26 -0500

We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard. -- posted by Bergy

Ableskiver - Danish Doughnuts

Sat, 08 Dec 2001 06:59:52 -0500

This is a true traditional Danish recipe. You need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. The pan is round and has round indentations so you can cook 10-12 at time. This can be a breakfast dish (usual time ithey are served), brunch, late night snack or any snack time. Serve with bacon on the side or whatever. Just typing this I want t -- posted by Bergy

Danish Coffee

Wed, 12 Dec 2001 15:27:47 -0500

A nice change from Spanish coffee; although, if you prefer that, just replace the cherry liqueur with Tia Maria or Kahlua. It's also nice with Grand Marnier instead of the cherry liqueur, but then you'd have to rename it! -- posted by Lennie

Danish Krasekager, Marzipan Cakes

Thu, 13 Dec 2001 09:23:07 -0500

This is a traditional Danish cookie/cake that is served at all festive occasions, Weddings, Christmas, Easter etc. It sounds like Ho Hum but it is truly delicious -- posted by Bergy

Best of Bridge Danish Glogg

Thu, 13 Dec 2001 10:37:50 -0500

The Best of Bridge cookbooks are an excellent series of Canadian cookbooks. This recipe is taken from the "Grand Slam" book. -- posted by Lennie

Danish "Sillsallet" (Herring Salad)

Sat, 22 Dec 2001 09:17:33 -0500

Traditional part of a Danish smorgasbord. Always part of Christmas buffet. Lovely color and great taste (if you like pickled herring) -- posted by Bergy

Luchow's Swedish Meatballs

Sat, 12 Jan 2002 17:50:58 -0500

A delicious recipe taken from "Luchow's German Cookbook". Luchow's was a famous german restaurant that was located in New York City for many years. -- posted by Mark O.

Bothnian Flatbread (Finnish maitorieska)

Thu, 17 Jan 2002 17:13:21 -0500

Traditional style bread from the river Kalajoki area in Ostrobothnia, Finland. -- posted by Toneywell

Danish Aebleskiver

Thu, 24 Jan 2002 18:24:06 -0500

Found on the Net in response to a request. This information came with the recipe: "Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar." -- posted by Lennie

Aebleskiver

Thu, 24 Jan 2002 18:25:28 -0500

I remember these from a cooking class in Junior High School. This recipe was found on the net and is posted by request-but I can tell you these are good. You will need the Aebleskiver pan to do this. -- posted by DiB's

Russian Blintsi

Mon, 28 Jan 2002 11:11:24 -0500

These Blintsi are a light type of very thin pancake. They have been a tradition in our Russian family for over 100 years. -- posted by William (Uncle Bill) Anatooskin

Swedish Chocolate Cake

Sat, 16 Feb 2002 08:02:54 -0500

So moist, it doesn't need frosting! -- posted by Mille®

Danish Braised Cabbage

Sun, 24 Feb 2002 17:07:34 -0500

This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving. -- posted by Mille®

Lentil Bro

Mon, 25 Feb 2002 10:56:34 -0500

The Shetland Islands' proximity to Scandinavia is evident in its traditional celebration "Up-Helly-A", during which the Shetland inhabitants, dressed as Vikings, carry a long-boat through the streets of Lerwick and later set it on fire! Norse influence is also evident in the food traditions of the Shetlanders. -- posted by Mille®

Mom's Danish Potato Salad

Thu, 28 Feb 2002 18:11:24 -0500

A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences. -- posted by Teresa M

Norwegian Apple Pie

Sun, 03 Mar 2002 09:47:56 -0500

Crustless! -- posted by Mille®

Swedish Yorkshire Pudding (no, that's NOT a typo!)

Thu, 14 Mar 2002 10:14:14 -0500

A little known fact: Yorkshire Pudding was brought to England by the Vikings. Originally called 'Tjockpannkaka', it was a delicacy eaten only at feasts to celebrate the homecoming of the main fleet of Viking ships. 'Thorsvedt the Berserk' was a Viking warrior who remained in northern England after a particularly bloody battle and passed on the recipe to the natives of the village he had earlier pillaged. This strange food was eaten along with basic vegetables and slices of meat on the Sabbath. Thus the humble Yorkshire pud and the Sunday roast were born! -- posted by Mille®

Scandinavian Hash (Biksemad)

Thu, 02 May 2002 21:00:03 -0400

This is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and very good. Great recipe for re-cycling left over roasts etc. Add some peas or some mushrooms, Any left over veggies. The egg is optional but don't miss out on it -- posted by Bergy

Scandi-Burgers

Wed, 08 May 2002 16:26:09 -0400

Open faced "Scandinavian style" burgers - a change of pace from a plain, old hamburger! A tribute to Ballard (a Seattle area neighborhood) and Scandinavian folks everywhere. :) -- posted by Julesong

Grandpa's Rich Swedish Cream Dough

Thu, 09 May 2002 15:08:10 -0400

Old fashioned, this is from my Family Recipe Box. From the Family Recipe Box, in Grandpa's typewriting. -- posted by Julesong

Finnish Beet Salad

Sat, 18 May 2002 13:04:05 -0400

This salad is made in Finland in two ways: either with herring (rosolli) or without (punajuurisalaatti). It's my favorite beet salad, and although I've never made it including the herring I'm sure it would be tasty that way, too! Based on a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas. First prepared in our household by my husband Mike. :) -- posted by Julesong

Finnish Pepper Cookies - Piparkakut

Tue, 21 May 2002 22:21:34 -0400

Traditional pepper cookies, in the Finnish way. -- posted by Julesong

Swedish Crispbread (Knäckebröd)

Wed, 12 Jun 2002 23:16:06 -0400

This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). I prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. Make sure the oven is as hot as possible. The hole in the middle is traditional, and necessary for the placing on the stick. If you don't have a Swedish roller, prick the breads everywhere with a fork before baking. -- posted by André Grisell

Real Swedish Pancakes (Pannkakor)

Wed, 12 Jun 2002 23:31:13 -0400

This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. -- posted by André Grisell

Gravlax (marinated salmon)

Thu, 13 Jun 2002 21:17:27 -0400

This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available. -- posted by André Grisell

Swedish Beef Roast

Mon, 24 Jun 2002 21:07:15 -0400

The Linneas of Texas Swedish Recipes Gathered from the Internet 1998 Attached are some recipes and cute stories from Sweden. These were found on the Internet and are believed to be authentic and good recipes and stories. Please try them and let us all know which ones you liked. Now you will have NO excuse when asked to bake a Swedish dish! -- posted by Liara

Pyttipanna (Swedish Fry)

Tue, 23 Jul 2002 19:15:38 -0400

A nice and easy lunch. Use any leftovers such as ham, beef, sausage or even mushrooms (vegetarian). The accessories are optional but the ones mostly used. Some people prefer a raw egg yolk instead of a fried egg. -- posted by André Grisell

Swedish Pea Soup (Artsoppa)

Tue, 23 Jul 2002 19:19:23 -0400

A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat. -- posted by André Grisell

Knuckle of pork with mashed swedes (Flasklagg med rotmos)

Tue, 30 Jul 2002 19:46:44 -0400

A traditional Swedish dish. I couldn't resist posting it for the fun of its name when translated into English. Typical autumn or winter food. In Sweden we use slightly salted meat (a kind of preservation), but it's OK to use fresh meat. -- posted by André Grisell

Danish Gravlaks (lox) Cured Salmon

Tue, 03 Sep 2002 17:47:57 -0400

This is traditionally part of any Danish Smorgaasbord., Also wonderful for any recipe calling for Lox - appetizers etc. The wine and cognac cures the raw salmon. This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it. It is ready after curing sliced very thinly. It is wonderfull on a bagel with cream cheese, chopped sweet onion , capers and served with scrambled eggs. -- posted by Bergy

Finnish Creamy Pea Soup

Mon, 30 Sep 2002 21:54:56 -0400

-- posted by Izzy Knight

Swedish Lard Sausage (Isterband)

Sun, 06 Oct 2002 22:07:53 -0400

One variety of a traditional Swedish sausage. Probably nothing for weight-watchers. The sausage is cured for up to a week. During this period, lactic acid fermentation takes place, rendering a sour taste. The raw unsmoked sausage may smell a little foul, but it disappears when cooked. Fry the sausages in a skillet or in the oven and serve with potatoes or cabbage in white sauce. They can also be broiled on charcoal. -- posted by André Grisell

Danish Roast Goose with Prunes & Apples

Mon, 07 Oct 2002 22:15:53 -0400

This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough -- posted by Bergy

Kringles

Thu, 10 Oct 2002 22:24:00 -0400

This is a Danish type of pastry I first had when I visited Milwaukee. These are shaped into rings and can be made in different flavors. Prep time includes chilling time. -- posted by Sue L

Swedish Glogg

Fri, 25 Oct 2002 22:13:23 -0400

Perfect for the holidays! I haven't tried this, but I plan to this year. It looks really good! From the Cold Weather Cookbook. -- posted by Sue L

Swedish Apple Pie

Tue, 29 Oct 2002 22:20:28 -0500

This is a "no crust" apple pie that my mom used to make. It is great served alone or with vanilla ice cream. This is a "must" for our family at holiday gatherings. -- posted by Amy D

Pheasant With Bacon and Sour Cream

Fri, 15 Nov 2002 20:12:18 -0500

I used to own a poultry and game shop many years ago. This recipe (from The Poultry and Game Cookbook) was one of my favourite ways to cook pheasant. I think the modern trend is to eat game cooked rare, but I love a longer, slower cooking method still. This is supposedly a Swedish recipe. -- posted by JustJanS

Pheasant in Sharp Sauce

Sat, 16 Nov 2002 20:08:40 -0500

Another pheasant recipe posted for a request. This comes from The Poultry and Game Cookbook. -- posted by JustJanS

Vine Torte or Prune Cake

Sat, 16 Nov 2002 20:12:27 -0500

This was made every year in my household at Christmas time. It is an Icelandic cake, but variations are made by a friends mom who is Ukrainian. Very Rich, and Very Good! (Cook time is actually how long it needs to sit) -- posted by K & K's mom

Frida's "Special Sauce"

Wed, 11 Dec 2002 20:23:53 -0500

This is Frida (The Swedish Import's) "Special Sauce." Frida stayed with us for a year as a foreign exchange student from Sweden, as well as an awesome relative of ours. She would make this spaghetti sauce for us, and tried to give the recipe. Unfortunately, she herself didn't even know exactly how much she would put in of each ingredient. She made it up, and we all love it! -- posted by Bec

Beef Lindstrom

Thu, 13 Feb 2003 20:08:53 -0500

A classic Swedish dish, invented and first served sometime in the 1850s at Hotel Witt in Kalmar and named after the inventor, Anna Maria Lindstrom. -- posted by André Grisell

Gravlax

Mon, 24 Mar 2003 20:06:58 -0500

A classic way to cure salmon, really easy and worth the slight effort. -- posted by Steve_G

Swedish Saffranspannkaka - -Saffron Cake

Tue, 22 Apr 2003 20:13:18 -0400

Its a Swedish specialty from a island called Gotland that my father's from. It's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. Its served with whipped cream and a jam made from a special berry from the island called salmbar but mulberry is a good substitute. It should not be to dry or to moist = lagom in Swedish--it means just right. It can be served slightly warm or cold. I love it, hope you enjoy!! -- posted by MarieFromSweden

Swedish Kroppkakor

Tue, 06 May 2003 20:05:00 -0400

Kroppkakor is eaten all over Sweden and is really old-fashioned cooking. The recipe is varying in different parts of Sweden. It is made with only raw potatoes or raw and boiled or just boiled as in this recipe. The allspice is not something that everybody likes, for me it's a must though. If there are any leftovers I love to slice them in halves the next day and fry them in butter--mmm!! A friend of mine from the north of Sweden does just that but he makes a sauce by pouring milk into the frying pan and boiling it with the halved kroppkakor, he does not want any allspice in his and makes them with both raw and cooked potatoes. This is one of the few dishes that I drink milk with. Lingonsylt is a must all over Sweden; I believe it is called cowberry or red whortleberry. I hope you enjoy!! -- posted by MarieFromSweden

Gravlax (Swedish Sugar and Salt Cured Salmon)

Mon, 04 Aug 2003 20:06:58 -0400

. -- posted by Mimi Bobeck

Mustard Dill Sauce II

Mon, 04 Aug 2003 20:07:10 -0400

This is the Mustard Dill Sauce for Recipe #68164. -- posted by Mimi Bobeck

Oatmeal-Lace Cookies (Havrekniplekaker)

Fri, 31 Oct 2003 20:00:19 -0500

I found this delicious recipe late one evening when my daughter informed she needed to bring a Norwegian food item for a heritage day pot-luck at her school the NEXT day! I had all the ingredients and the cooking time is so short so this is the one I made for her. I'm so glad I did, these turned out to be very delicious and quite different from 'normal' cookies. The recipe is from Authentic Norwegian Cooking by Astrid Karlsen Scott. -- posted by Hey Jude

Rutmus

Sat, 06 Dec 2003 20:00:40 -0500

I love this, though I will admit that for some it is an acquired taste. I like to top mine with lingon berry sauce, whole cranberry relish would do. It is pronounced 'Rootmoose' or 'rut-Muss' depending on where the speaker is from. I am from the states so I tend to say 'rootmoose'. -- posted by KookieMomster

Finnish Prune Tarts

Sun, 21 Dec 2003 20:00:28 -0500

One of my favorite Christmas treats, and very popular with the Finnish community with coffee. I know,you're thinking prunes..ewww...but they are very good. (the bake time does not include the overnight dough chill time). -- posted by LiisaN

Pannu Kakku (Finnish Oven Pancake)

Thu, 22 Jan 2004 20:00:31 -0500

My Mom used to make this as a special breakfast treat when we had company or for holidays. It is a baked pancake/custard. I like it with syrup and sausages served on the side. The Finns would often serve with jam or fruit preserves and of course coffee. -- posted by LiisaN

Piparkakut - Finnish Ginger Cookies

Thu, 23 Sep 2004 20:00:29 -0400

Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time. -- posted by Kim D.

Pumpkin Bread Pudding (Low Fat)

Thu, 11 Nov 2004 20:00:03 -0500

A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook. -- posted by PaulaG

Danish Meatballs With Creamy Dill Sauce

Wed, 09 Feb 2005 19:56:59 -0500

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition! -- posted by Kaarin

Traditional Pepparkakor (Swedish Spice Cookies)

Mon, 18 Apr 2005 12:10:45 -0400

Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). -- posted by BecR

Breaded Potatoes

Thu, 16 Jun 2005 12:49:20 -0400

This is a great tasting recipe that can be prepared weeks in advance for holidays or other special occasions. I place the finished product in serving portions into saran type wrap and shape. Cover with foil and freeze. Great as a side with everything. -- posted by Walleye Bob

Swedish Dill Salmon (Gravlax)

Fri, 29 Jul 2005 11:22:12 -0400

Serve the slices of salmon garnished with fresh dill and slices or pieces of salmon skin and with gravlaxsas. Makes 8 to 10 servings. -- posted by Bec

Swedish Limpa Bread

Wed, 07 Sep 2005 14:41:05 -0400

This is a distinct and delicious bread. Boiling the seeds first really mellows their flavor. This has been passed down and around in our community for generations. It's really good! -- posted by Kaarin

Swedish Meatballs

Wed, 07 Sep 2005 14:51:17 -0400

A very old Swedish recipe. We always have this on Christmas. The recipe says to serve this with a separate gravy-we just make a simple gravy from the pan drippings. I have substituted venison for the beef. -- posted by Kaarin

Freshly Salted Salmon

Sun, 11 Sep 2005 21:29:43 -0400

This is raw fish, marinated in spices. For me this would be served especially at Christmas, but it's so nice there's no reason why not to eat it any time. Traditionally you do this with a whole salmon, but that's not always practical! -- posted by kolibri

Mulled Wine a La Kolibri

Mon, 12 Sep 2005 14:55:25 -0400

Mulled wine - glögi - is a traditional Finnish alcoholic drink served hot, typically served around Christmas. This is my own recipe and I'm quite proud of it. -- posted by kolibri

Norwegian Lefse

Mon, 03 Oct 2005 16:18:40 -0400

Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold) -- posted by Chef #248178

Crazy Bread Pudding With Zucchini Milk

Mon, 23 Jan 2006 20:23:30 -0500

1967 newspaper article stated: peel, seed and chunk zucchini. Use your blender to make a "milk". I did, I tried and I liked. "milk" can be frozen also. Thus a few recipes were born as this one. -- posted by Montana Heart Song

Swedish Meatballs

Fri, 31 Mar 2006 13:14:26 -0500

This is Alton Brown's. It is so close to my mom's meatballs made at Christmas time each year. I love them. -- posted by KathyP53

White Chocolate Custard

Thu, 08 Jun 2006 18:49:29 -0400

A delicious creamy custard which is as simple and quick to make as it is delicious! Ideal for chilly winter evenings, served with puddings or Danish pastries, or any time of year with apple pie, pecan pie - or other pies. Another recipe from the Simply Great Recipes Club website. -- posted by bluemoon downunder

Jansson's Temptation (Swedish Potato and Anchovy Casserole)

Sun, 19 Nov 2006 20:41:33 -0500

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them." -- posted by Engrossed

Swedish Green Split Peas With Bacon

Wed, 22 Nov 2006 16:22:32 -0500

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! -- posted by Engrossed

Mashed Rutabaga (Yellow Turnip or Swede) and Potato

Wed, 22 Nov 2006 16:23:33 -0500

Sweet and Hot Mustard

Wed, 22 Nov 2006 16:23:39 -0500

Swedish Corned Pork Roast

Wed, 22 Nov 2006 19:34:47 -0500

Please note that this recipe takes ten days of pickling time, but is well worth the effort! This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next: Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! -- posted by Engrossed

Swedish Sauerkraut

Wed, 22 Nov 2006 19:38:01 -0500

C T's Swedish Meatballs (Crockable)

Sun, 21 Jan 2007 14:40:17 -0500

Very creamy comfort food. Originally made as OAMC CrockPot meal, and it froze very well. Originally called for yogurt, which separated, so use full-fat sour cream instead. Uses pre-made meatballs (yours or store-bought). -- posted by CheapThrills

Pepparkakor (Swedish Ginger Cookies)

Mon, 26 Feb 2007 17:07:41 -0500

This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration. -- posted by Dalloway

Magical Troll Cream for New Year's Eve #1 - Norway

Thu, 14 Jun 2007 16:32:31 -0400

The egg whites make Norwegian Trolkrem grow in volume, as if by magic to children! This is a traditional dish to make New Year's Eve. You may use either 2 cups of fresh lingonberries or 1/2 cup of lingonberry jam. If you don't have lingonberries, you could use cranberries or blueberries, adjusting the sugar to keep it sweet! -- posted by Mme Melissa

Troll Cream #2 (Trollkrem 2) - Norway

Thu, 14 Jun 2007 16:33:21 -0400

A different kind of troll cream combining the lingonberries with currants and strawberries. Traditionally made for New Year's Eve. Serve with a vanilla custard sauce. -- posted by Mme Melissa

Traditional Danish Hazelnut Torte - Scandinavian

Sat, 16 Jun 2007 09:44:06 -0400

Published for ZWT III. This is a recipe from World Recipes for the traditional Danish Hazelnut Torte. -- posted by Um Safia

Danish Potato Dumplings - for Soup

Sat, 16 Jun 2007 09:50:44 -0400

Traditional Danish dumplings. Put these in your favourite soup or cook in broth and serve with meat. Published for ZWT3. recipe from World Recipes. VERY SIMPLE to make.... -- posted by Um Safia

Traditional Janssons Temptation

Sat, 16 Jun 2007 09:53:13 -0400

Published for ZWT III. Recipe from World Recipes - this is a lovely recipe for the traditional Swedish dish ''Janssons Temptation''. Simple to make - comfort food. -- posted by Um Safia

Norwegen Cookies - Berlinerkranzer

Sat, 16 Jun 2007 10:00:33 -0400

Published for the ZWT3. Norwegian wreath cookies - These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies. This recipe comes from fooddownunder.com. -- posted by Um Safia

Kryddkaka - Swedish Spice Cake - Traditional Recipe!

Sat, 16 Jun 2007 11:08:49 -0400

Published for the ZWT III. This recipe is for the delicious spiced caked, traditionally baked in Sweden. Very simple to make... -- posted by Um Safia

Traditional Swedish Almond Cake Slices

Sat, 16 Jun 2007 11:10:16 -0400

Published for ZWT III. Recipe from cooks.com. Very simple to make, can be doubled and baked in a 'Bundt' pan or as in recipe states to create almond slices -- posted by Um Safia

Mixed Spice - Traditional Old Fashioned English Pudding Spice

Mon, 19 Nov 2007 20:28:00 -0500

The aromatic scent of holidays and Mum's home baking, mixed spice is an essential jar on the spice rack. Mixed spice is a blend of sweet spices traditionally used in English cooking to provide a warming backnote. This typically English spice mixture can be purchased ready-mixed, but I prefer to make my own, as I find it difficult to find in France and I have my own special blend. It is essential for fruit cakes, Christmas plum pudding, mincemeat and hot cross buns; mixed spice is also a great addition to other fruity desserts such as apple & fruit pies, crumbles and compotes. Try it in cream cheese desserts, pickles, chutneys and mulled wine too. Make it up and buy the spices needed in small quantities, as the mixture soon loses its full rich flavour. Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices, but I sometimes like to add a few ground cardamom seeds as well as some ground coriander seeds. This spice mixture makes an unusual and attractive gift - tie a ribbon around the neck of the jar, with pretty paper and then add a seasonal recipe tag. -- posted by French Tart

Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream

Wed, 12 Dec 2007 14:43:49 -0500

As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious. -- posted by French Tart

Swedish Biscotti

Tue, 22 Jan 2008 23:45:20 -0500

This recipe comes from my husband's grandmother. In Swedish it is called Svenska Mandel Skorpar or Swedish Toast. It resembles biscotti but has cardamon in it not chocolate nor anise. It is wonderful with tea and keeps well if stored in a dry container. The best flavor of cardamon is fresh--remove the outside pod, put the seeds into a plastic ziplock bag, put the sealed bag on cement floor, and pound with a hammer and you have ground cardamon. This is the method my MIL taught me:) The original recipe says "a pinch of salt and soda" so that is why I have it here that way:) -- posted by WiGal

Grilled Gravad Lax Stallmastaregarden Style

Mon, 11 Feb 2008 19:45:20 -0500

Newspaper clipping with a recipe from the Stallmastaregarden restaurant in Stockholm, Sweden found in my Grandmother's recipe box. Does not count the curing time. -- posted by Celticevergreen

Viking Cheese Bombe

Tue, 19 Feb 2008 03:19:24 -0500

Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. Used 20 servings since most people will eat only a reasonable amount as part of a buffet. The cheese pairs very well with grapes. -- posted by Celticevergreen

The Lost Art of Lefse Making (Step-By-Step)

Tue, 22 Apr 2008 01:01:24 -0400

This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds. -- posted by Izzblizz

Lefse

Tue, 17 Jun 2008 01:50:29 -0400

Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian! -- posted by Viking Knitter

Danish Wedding Tower (Kransekage)

Sat, 19 Jul 2008 15:48:28 -0400

Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time. -- posted by Benthe (Danish)

Scandinavian Christmas Ham With Prunes

Fri, 25 Jul 2008 01:44:51 -0400

I often cook this for either Christmas Day (for a change from turkey etc) or for Boxing Day. We love it with creamed potatoes (Scandinavian style, but I'm sure Lyonnaise potatoes would go really well) and red cabbage (not the pickled sort). -- posted by Lou van

Lefse- Norwegian Flat Bread

Tue, 29 Jul 2008 19:06:53 -0400

This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time. -- posted by mama's kitchen

Kringla

Sat, 06 Sep 2008 11:27:25 -0400

Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post theirs here to make later -- posted by Charlotte J

Lefse

Mon, 08 Sep 2008 01:27:37 -0400

Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post it. For my husbands family they roll their lefse very thin. So when I make this recipe I'll use walnut size pieces of dough. You will need a lefse grill to make these. -- posted by Charlotte J

Vineterta

Tue, 06 Jan 2009 01:20:06 -0500

A traditional Icelandic prune torte - though the name means "Vienna Torte". -- posted by Chef #1110637

Sandbakkels (Norwegian Almond Cookies)

Tue, 10 Feb 2009 14:22:04 -0500

This is a traditional Norwegian cookie. It is made by pressing the dough into Sandbakkel tins. If you don't have sandbakkel tins, miniature fluted tartlet pans would work as well. If you google "Sandbakkel tins", you will see what they look like. Recipe from my hometown's Centennial Cookbook. -- posted by Izzblizz

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

Tue, 19 May 2009 01:58:37 -0400

A cool and refreshing accompaniment to fish or meat dishes. Simple and good! From my mother and grandmother. -- posted by BecR

Danish Ebleskiver (Buttermilk Recipe)

Tue, 26 May 2009 01:59:15 -0400

This is a traditional Danish recipe, from my husband's family. This REQUIRES the use of an ebleskiver iron or monk's pan. It's basically little fluffly ball-shaped pancakes. You can fill them with fruit jams, applesauce, or have them plain with a dusting of powdered sugar. My kids LOVE them! -- posted by Mrs. Odneal <3