SCANDINAVIAN FLAVORED RECIPES
Here we share some of our favorite recipes featuring ingredients from Scandinavia...
(You'll find an archive of more recipes at the bottom of the page...)
A dessert I love to make over and over is the Scandinavian Almond Cake. I use the recipe that comes with the traditional Scandinavian Almond Cake Pan we sell in the store. The cake always looks so attractive because of the pan’s unique shape. I bake it for many different kinds of gatherings and recently used it to create a very special dessert for my daughter’s wedding rehearsal dinner. One of my favorite ways to serve the cake is with tangy lingonberries and a rich caramel sauce. Guaranteed delicious!
In a saucepan, melt together
1 stick butter (not margarine)
¼ cup brown sugar.
Stir in
2 T. white corn syrup
½ cup heavy cream (firmly resist the temptation to substitute milk or half and half).
Bring to a boil, remove from heat, and pour the sauce into a serving container.
Remember…no substitutions!
If you try to go low fat with this recipe, you won’t end up with caramel sauce.
12 personer
1 pakke Ingebretsen’s lefse (3 lefser)
12 Ingebretsen’s kokte pølser
Din norske favoritt ost
Tyttebær saus eller syltetøy
Ketchup
Sennep
Tørket løk
Fold ut lefsen og del lefsen i fire triangler. Legg en pølse paa den brede siden av trianglen. (Liker du en ostepølse, rull pølsen i en skive norsk ost og legg paa lefsen.) Rull pølsen halve veien, fold inn alle lose ender og rull fortsatt. Hvis nødvendig, bruk en cocktail-pinne. Microwave 30 sec. til pølsen er varm. For en god smakende og krydret dip, server med en skje tyttebær, ketchup, sennep eller tørket løk. God appetitt!
LEFSE DOGS
Serves 12
1 package Ingebretsen’s lefse (3 lefse rounds)
12 Ingebretsen’s pre-cooked hot dogs
Your favorite Norwegian cheese
Hafi Lingonberry Preserves,
ketchup, Lars Spicy Brown or Lars Mild Yellow Mustard, Lars Crispy Onions
Unfold the lefse and cut each round into quarters (triangle-shaped). Place one hot dog at the wide end of each triangle. (For a cheesy lefse dog, wrap the hot dog in a slice of Norwegian cheese, then place on the lefse triangle.) Roll the dog up part way, then stop and tuck in the excess lefse at the sides to cover the ends of the hot dog. Continue rolling. If necessary, secure with a toothpick. Microwave about 30 seconds, or until the hot dog is warm. For a tasty and tangy dip, serve on a small plate with a heaping spoonful of lingonberry preserves alongside. Or serve with ketchup, mustard, and crispy onions.
MIDSUMMER DREAMS
Celebrate Midsommar as the Swedes do, with this tangy fruit-filled dessert. Just as Planet Earth whirls around the sun, strawberries whirl around in this luscious sugar and whipped cream topped cake roll. This is the fourth month in a row that our featured recipe is a dessert, but when we wondered aloud whether we should move on to something else, one of our co-workers deadpanned, “There’s something else?” Maybe in an upcoming month we’ll have you eating your veggies, but not at Midsummer!
Swedish Midsummer Dreams
3 eggs
¾ cup sugar
1 cup flour
Filling:
3 tablespoons sugar
1 teaspoon baking powder
¼ cup almonds, chopped
Sugar for sprinkling on top
2 cups strawberries, mashed
Preheat oven to 450º. Line a 12x15-inch baking tin with baking or parchment paper. Beat eggs and sugar together until light and fluffy. Mix flour, baking powder, and chopped almonds together; fold carefully into the sugar and egg mixtures. Spread batter in the baking pan. Bake for about 5 minutes and remove from oven. Sprinkle sugar onto the warm finished cake and carefully turn it over onto a second sheet of parchment paper, sugared side down. Remove top sheet of parchment paper. If it won’t loosen easily, brush with a little cold water.
Filling and assembly: Stir sugar into the mashed strawberries; spread mixture onto the cake. Roll up the cake from the long side and allow it to cool with the seam side down. Place roll on a tray lined with parchment paper and refrigerate for several hours before serving. Cut into 1-inch thick slices to serve. Garnish with whipped cream and sliced strawberries. Serves 10.
Mansikkalumi
(Finnish Strawberry Snow) Print Recipe
What can you do with sugar, whipping cream, and strawberries? Well, lots of things, but one that may not immediately come to mind is Mansikkalumi (Finnish Strawberry Snow) Fortunately, you don't need to be able to pronounce it to eat it, and the latter is something you will definitely want to keep doing once you try it! We found the recipe for this delicious mousse-like dessert in
The Finnish Cookbook by Beatrice A. Ojakangas.
This quick and refreshing treat is one you will be tempted to make again and again, and once strawberry season has come and gone, no worries! The cookbook also includes recipes for Raspberry Snow and Apple Snow.
The "snows" are quick desserts to make, and they are relatively low in calories. Serve them immediately after making them, or freeze them to make a very nice sherbet.
1 package (1 tablespoon) unflavored gelatin
1/4 cup water
2 cups crushed strawberries
4 egg whites
1/2 cup sugar
1 cup heavy cream, whipped
Whole strawberries for garnish
Soften the gelatin in the water. Heat 1 cup of the crushed strawberries to the boiling point, and stir in the gelatin. Chill until syrupy. Beat the egg whites until stiff, adding the sugar to them gradually. Fold the egg white mixture into the cooled strawberry-gelatin mixture. Fold in the remaining cup crushed strawberries. Fold in the whipped cream and serve immediately, garnished with the whole strawberries. Or, turn into ice cream tray and freeze. Serves 6 to 8
SWEDISH VÅFFLOR RECIPE Print Recipe
Swedish Waffles
Here in this country, most of us are familiar with waffles as a breakfast treat on relaxed weekend mornings. But Swedish waffles are more typically served as an afternoon or evening dessert. Here is a typical Swedish Waffle recipe taken from a small treasure of a cookbook compiled by
Dianna Stevens and edited by Miram Canter:
Waffles, Flapjacks, Pancakes, Blintzes, Crepes and Frybread from Scandinavia and Around the World
1 1/3 cups whipping cream, whipped
1 cup flour
1/3 cup ice-cold water (or snow)
2 T. butter, melted
Fold whipped cream into the flour. Add other ingredients. Let set for an hour.
Bake in a waffle iron until brown. This is a crisp waffle.
Cool and serve with powdered sugar or lingonberries.
(Cloudberries and whipped cream also make these waffles a dessert to remember.)
Note: Sour cream can be substituted for a third of the amount of whipping cream.
For a different, but equally delicious, version that adds eggs to the mix, try the waffle recipe on the back of our Swedish Pancake Mix.
Here is a shopping list to help you make the most of International Waffle Day!
Heart Waffle Iron
Rosti Mixing Bowls
Lingonberry & Cloudberry Jams
Suzanne Toftey Waffle Girl Tile
JANSSON’S TEMPTATION Print Recipe
CREAMY POTATO & ANCHOVY CASSEROLE*
You will always find Jansson's Temptation on a smorgasbord in Sweden, and it is often served as a luncheon dish or midnight snack. Its popularity has spread to Finland and Norway as well. To get the right flavor in this dish, you must use Swedish anchovies, which are cured in a slightly sweet brine and are therefore not as salty as Spanish anchovies.
Swedish Anchovies are available at Ingebretsens'.
There are many theories about the identity of the Jansson who inspired the dish. Some say he was Erik Janssen, an eighteenth-century religious zealot, while others guess it was Pelle Janzon, an early-twentieth-century Swedish opera singer.
In any case, this is a very popular and very delicious Swedish casserole.
Serves 6
Ingredients:
1 tablespoon butter, melted, plus extra for the dish
6 medium thin-skinned potatoes
2 large onions
1 tin (4 1/2 ounces) Swedish anchovies (14 to 16 fillets)
1 to 1 1/2 cups heavy cream
2 tablespoons fine dry breadcrumbs
Directions:
Preheat oven to 425 degrees F. Butter a shallow 2-quart casserole.
Peel and rinse the potatoes and cut into matchsticks 1/4 inch or less.
Peel the onions and trim off the ends. Cut the onions in half lengthwise. With the cut side down, cut each half length-wise into 1/4 inch matchsticks.
Spread out the onions and anchovies in the prepared dish. Cover with the potatoes.
Add just enough cream to cover the potatoes.
Mix together the breadcrumbs and the 1 tablespoon melted butter in a small dish, then sprinkle over the potato layer.
Bake for 45 to 50 minutes, until the potatoes are tender and the top of the casserole is browned.
*This recipe is from The Best Casserole Cookbook Ever by Beatrice Ojakangas.
TRADITIONAL ALMOND CAKE Print Recipe
Ingredients:
1 ¼ C granulated sugar
1 egg
1 ½ tsp pure almond extract
2/3 C heavy cream
1 ¼ C cake flour
½ tsp baking powder
½ tsp salt
4 oz. sweet butter – melted
sliced almonds
Method of preparation:
Beat together sugar, egg, extract and heavy cream.
Sift together flour, baking powder and salt and add to mixture.
Fold in melted butter and blend until smooth.
Prepare the pan by wiping lightly with oil or butter.
Place sliced almonds in bottom of prepared pan and pour in batter.
Bake at 350F for 40 – 45 Minutes.
Toothpick inserted in the middle should come out clean and cake should be brown around the edges.
Pan used: the Classic Half Round or the LaForme Half Round
ÆBLESKIVER Print Recipe
Danish Pancake Balls... delicious!
Ingebretsen’s presents Lynn’s recipe
Beat 3 egg yolks lightly
Add 1/2 tsp salt
2 Tbsp sugar
3 tsp melted shortening
1 tsp ground cardamom
1 tsp grated lemon rind (optional)
Sift 2 cups four
1 tsp baking powder
1 tsp soda
Add dry ingredients to egg mixture alternately with cups buttermilk (or whole milk).
Beat 3 egg whites until stiff – and fold in.
Fry in pan - put dot of shortening in each cup of the heated pan, fill cups close to top with batter, fry till bubbly and underside seems brown.
Turn with fork*-a quarter turn over, and then again and again until it forms a round shape and becomes cooked on all sides.
(A knitting needle works great for turning.)
Try fruit filled with jam or fresh fruit
- add a dot of fruit in center of batter in cup and then begin turning.
More Scandinavian Flavored Recipes...
RASPBERRY SAFT ICE CREAM FLOAT
SHRIMP SALAD WITH WHITE ASPARAGAS
SWEDISH "MIDSOMMAR" CAKE
SWEDISH SEMLOR BUNS
