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Monthly archives: December 2011

Raspberry mousse with honey thins

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Photo: www.znapshot.se / Per Erik Berglund

 

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Raspberry mousse with honey thins
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: Dessert
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: 
: 

: 4-6
 

Let powdered sugar snow down over a generous pile of raspberries, snug in their homemade mousse tarts. Total elegance to finish off the dinner party!
Ingredients
Raspberry mousse:
  • 5dl (2¼ cups) raspberry purée
  • 1dl (½ cup) sugar
  • 2½ gelatine sheets (= 2½ teaspoon powdered)
  • 3¼dl (1½ cup) cream
  • 1 punnet fresh raspberries
Honey thins:
  • 50g (1¾ oz) butter
  • 2 egg whites
  • ½ dl (¼ cup) powdered sugar
  • 1½ tablespoon honey
  • ½ dl (¼ cup) plain flour
Lemon sponge cake:
  • 5 eggs
  • 3,6dl (1¾ cup) sugar
  • 1½dl (1¼ cup) cream
  • 100g (3½ oz) melted butter
  • 2 lemons, for zest
  • 2 teaspoons baking powder
  • 2,7dl (2¼ cups) plain flour

Instructions
Raspberry mousse:
  1. Begin by soaking the gelatine sheets.
  2. Bring half of the raspberry purée and the sugar to the boil. Add the gelatine then the rest of the raspberry purée.
  3. Lightly whisk the cream and stir it carefully into the purée mix. Pour the mixture into a ring or glass and refrigerate.
Honey thins:
  1. Begin by melting the butter. Combine the egg whites with the powdered sugar and honey. Carefully add the melted butter and then the flour.
  2. Spread a thin layer of batter on sandwich paper and shape your thins any way you want.
  3. Bake in the oven at 160°C/320°F for about 3 minutes.
Lemon cake:
  1. Beat the egg and sugar until fluffy. Carefully add the cream followed by the melted butter. Add the lemon zest and the remaining ingredients.
  2. Grease a cake pan and fill with the batter.
  3. Bake in the oven at 155°C/310°F for about 45 minutes.
Assembly:
  1. Cut or stencil out pieces of lemon sponge about 1cm-thick and the same diameter as the mousse ring or glass and put the mousse on them.
  2. Arrange fresh raspberries on top.
  3. Stick the honey thins onto the sides.
  4. Now you’re done. Make it extra fine by dusting with powdered sugar.

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Swedish recipes

December 31, 2011

Ulf Wagner’s bleak roe sauce

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Ulf Wagner’s bleak roe sauce
: 10
 

This is an elegant starter for the New Year’s Eve dinner party.
Ingredients
  • 150g (5¼ oz) well-drained bleak roe
  • 4 tablespoons good or preferably homemade mayonnaise
  • 2dl (1 cup) sour cream (30%)
  • 1 tablespoon finely grated horseradish
  • 1 tablespoon finely chopped chives
  • 1 finely chopped red onion
  • 1 teaspoon honey
  • juice of ½ lemon
  • freshly ground black pepper and some salt

Instructions
  1. Mix everything and season with salt and pepper. Let it stand in the refrigerator for at least three hours before the serving, to let all the flavors marry! Serve together with salmon pâté.

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The dish was created by Ulf Wagner, who is a well-known restauranteur in Sweden. His establishments have included Grythyttan as well as numerous restaurants in Göteborg: The Place, Göstas, Fiskekrogen and Basement. Today, Ulf runs the legendary restaurant Sjömagasinet in Gothenburg.

The dish is presented on the cutting board Sill (Herring) from textile producer Almedahls, founded in 1846 in Örgryte, just outside Göteborg. The design for Sill was created by Marianne Nilsson.

Swedish recipes

December 29, 2011

Cold salad with lutefisk and beans

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Cold salad with lutefisk and beans with a browned butter vinaigrette
: 
: Main
: 10
 

Lutefisk is a traditional dish in Sweden, usually served at Christmas time. It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish and lye (lut).
Ingredients
  • 1kg (2 lbs) lutefisk, boiled
  • 1 kg (2 lbs) fava beans, stringed
  • 700g (1½ lbs) green peas, cut lengthwise
  • 700g (1½ lbs) snow peas, cut a little on the slant.
  • Vinaigrette:
  • ½kg (1 lb) butter
  • 2 tablespoons white wine vinegar
  • salt
  • allspice

Instructions
  1. Brown the butter. Mix in vinegar, salt and allspice. Mix with beans and fish.
  2. Serve: Slice some red onion onions thinly and marinate them in 1-2-3 brine with some whole white and black pepper corns and bay leaves.
  3. Arrange as shown.

Notes
Great recipe for leftover lutefisk from the Christmas table. If you can´t find or like lutefisk you can use cod instead.

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Swedish recipes

December 27, 2011

Christmas ham

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Photo: Per-Erik Berglund/imagebank.sweden.se

 

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Christmas ham
: 
: Main
: 10
 

Christmas ham – The ham is as its name implies a special feature on the Christmas table. It is traditionally either boiled or owen baked and then breaded and grilled lightly. In some homes it is tradition to use the broth from the making of the ham for dipping wort bread in it is called “dopp i grytan”.
Ingredients
  • 1 salted ham, 2-3 kg (4,5-6,5 lbs) or a ready-cooked one
  • Mustard coating:
  • 2 egg yolks
  • 4 tablespoons Swedish sweet mustard
  • 2 slices of fresh white bread
  • ½-1 dl (1/4-1/2 cup) dried breadcrumbs

Instructions
  1. Set the oven to 175°C/350°F. Wrap the ham in aluminium foil and place it in an oven-proof dish. Bake till the inner temperature reaches 68°C/155°F.
  2. Save the pan juice for “dopp i grytan”.
  3. A precooked ham can be grilled immediately.
  4. Grilling: Raise the oven temperature to 225°C/440°F. Mix the egg yolks and mustard together.
  5. Run the bread in the food processer after removing the crusts. Add the bread to the mustard mixture. Spread this on the ham and sift the dried breadcrumbs ocer it.
  6. Grill the ham in the middle of the oven for 10-15 minutes, turning it from time to time for even grilling. Watch the time, so nothing gets burned.

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God jul!

Swedish recipes

December 24, 2011

Plate of Sill

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Photo: Per-Erik Berglund/imagebank.sweden.se

 

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Marinated herring
: 
: Starter
: 4-6
 

Silltallrik or a “plate of sill” may be viewed as a miniature variation of the more grandiose Swedish “herring table.” Today it is a given element on all Christmas Smörgåsbord.
Ingredients
  • 4 presoaked herring filets
  • 150 ml (¾ cup) water
  • 5 tbs distilled white vinegar (12%)
  • 85 g (3 ¼ oz) sugar
  • 1 red onion
  • 10 whole allspice
  • 1 bay leaf

Instructions
  1. To make this marinated herring dish, mix water, vinegar and sugar, boil for a few minutes in a saucepan and let the marinade cool.
  2. Cut the presoaked filets into pieces 2 cm (¾ in) wide, peel and slice the onion, and crush the allspice.
  3. Alternate pieces of herring with onion inside a jar, insert the bay leaf and pour the marinade on top.
  4. Refrigerate for at least 24 hours, preferably for a week.

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Presoaked vinegar-marinated herring filets may assume many shapes. Herring with onions (löksill), with spices (kryddsill) and with mustard (senapsill) are classics, but in recent years it has become equally popular to flavor the herring with garlic, for example. The accessories are simple, because the herring is the obvious star of the show. Those who wish may add such flourishes as a piece of well-aged cheese, a bit of sour cream, a slice of coarse bread and/or a few freshly boiled potatoes.

Swedish recipes

December 22, 2011