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Monthly archives: December 2011

Dill-cured salmon (gravlax)

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

 

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Dill-cured salmon (gravlax)
: 
: Main
: 6
 

Dill-cured salmon is always featured in the Swedish smörgåsbord and on the Swedish Christmas table, but to experience its fine flavor to the full, enjoy a few thin slices of gravlax unaccompanied by other dishes. It is perfect as an appetizer (starter) as well.
Ingredients
  • 750 g (26 oz) fresh salmon filet with skin on
  • 85 g (3 ¼ oz) sugar
  • 120 g (4 oz) salt
  • 8 tbs chopped dill
  • 1 tsp crushed white pepper

Instructions
  1. Scale the salmon and remove the small bones, but leave the skin on.
  2. Make a few cuts in the skin so the marinade will penetrate from below.
  3. Mix salt, sugar, pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill.
  4. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
  5. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.

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Swedish recipes

December 20, 2011

Jansson’s temptation

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

 

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Jansson’s temptation
: 
: Main
: 6-8
 

Janssons frestelse or Jansson’s temptation − a creamy potato and anchovy casserole − is said to have been named for Pelle Janzon, a food-loving Swedish opera singer of the early 20th century. In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year. It is quite remarkable that something as simple as potatoes, onions, anchovies and cream can taste so heavenly.
Ingredients
  • 1.2 kg (2½ lb) potatoes
  • 400 g (14 oz) onions
  • 375 g (13 oz) spice-cured sprat filets
  • 600 ml (3 cups) heavy whipping cream
  • salt, white pepper
  • breadcrumbs
  • butter

Instructions
  1. Peel the potatoes and cut them into strips.
  2. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
  3. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the sprat (“anchovy”) filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
  4. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
  5. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs.
  6. Bake in the oven (250°C/475°F) for about an hour.

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Swedish recipes

December 18, 2011

Swedish meatballs

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

 

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Swedish meatballs
: 
: Main
: 4-6 servings
 

The content of the Swedish meatball may vary, depending on where in the country it is made. In southern Sweden many people prefer their ground meat with a little more fat, but the further north you go, the less pork you will find in the meatball mixture. However, bread or rusk crumbs allowed to swell in milk are as important as the lingonberries on the side. They give Swedish meatballs their special soft consistency. This is the traditional recipe for meatballs, but for Christmas you can spice your meatballs with ginger, nutmeg and clove.
Ingredients
  • 500 g (18 oz) ground (minced) beef/pork mixture
  • 250 ml (1¼ cup) milk
  • 75 g (¾ cup) white breadcrumbs
  • 1 egg
  • 1 onion
  • salt, white pepper
  • ground allspice

Instructions
  1. Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk.
  2. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.
  3. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
  4. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often.
  5. Serve with potato purée or boiled potatoes and raw stirred lingonberries.

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Swedish recipes

December 16, 2011

Gingersnaps

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Photo: Miriam Preis/imagebank.sweden.se

 

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Gingersnaps
: 
: Baking
 

Gingersnaps are customarily cut in the shape of little men and women, pigs or hearts, and are often decorated with frosting. It is not uncommon for children to help build little houses out of gingersnap dough to celebrate Christmas.
Ingredients
  • 200 g (7 oz) brown sugar
  • 200 g (7 oz) white sugar
  • 200 g (7 oz) dark corn syrup
  • 150 ml (¾ cup) water
  • 300 g (10 oz) butter
  • 2 tbs ground cinnamon
  • 2 tbs ground ginger
  • 2 tbs ground cloves
  • 1 tbs baking soda
  • 0.9–1 kg (2−2¼ lb) flour

Instructions
  1. To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot.
  2. Add the butter and let it melt.
  3. Stir and let cool slightly, then blend in the spices and baking soda. Then mix in the flour to a smooth consistency.
  4. Sprinkle a little flour on top and put the dough out to cool, preferably overnight.
  5. Take the dough and knead it smooth on a baking table, adding more flour if desired.
  6. Roll it thin and cut into shapes, using the desired cookie cutters.
  7. Bake in the oven (180 degrees C/350 degrees F) for 8–10 minutes.
  8. Let the gingersnaps cool on the baking sheet.

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Swedish recipes

December 14, 2011

Glögg (mulled wine)

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Photo: Helena Wahlman/imagebank.sweden.se

 

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Glögg (mulled wine)
: 
: Drink
: 6
 

Glögg is a spiced, sugared and simmered (or “mulled”) red wine. In Sweden this is a beverage consumed almost exclusively during the Christmas season, usually with raisins and blanched almonds added. Glögg is preferably served in a special little mug with a handle.
Ingredients
  • 1 bitter orange peel
  • 2 teaspoons grated fresh ginger
  • 3 cinnamon sticks
  • 10 cloves
  • 3 star anise
  • 10 cardamom seeds
  • 1dl (½ cup) water
  • 1½dl (¾ cup) sugar
  • 1dl (½ cup) dark rum
  • 2 dl (1 cup) cognac
  • 7½dl (3¼ cups) red wine

Instructions
  1. Heat spices and water to boiling point. Remove from heat and let steep overnight.
  2. Strain and remove spices.
  3. Combine the spiced liquid with the remaining ingredients and heat slowly. Do not allow to boil!

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By popular demand, this is Erik Lallerstedt recipe for glögg (mulled wine) as served at the restaurant Gondolen in Stockholm.

Swedish recipes

December 13, 2011