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Archive for Christmas

Christmas ham

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

 

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Christmas ham
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: 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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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

Dill-cured salmon (gravlax)

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

 

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Dill-cured salmon (gravlax)
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: 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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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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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