Tag archives for Swedish Menu

Cream pudding on chokeberry jam, apple tart and nut toffee.

 

Photo: Jakob Fridholm/imagebank.sweden.se

Cream pudding on chokeberry jam, apple tart and nut toffee.
Dessert
10
 

This dish was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
Cream pudding:
  • 8 dl (3½ cups) cream
  • 6 leaves of gelatin, soaked
  • 50g (5¼ oz) sugar
  • 2dl (1 cup) chokeberry jam
  • a little Calvados
Apple tart:
  • 5 red apples, peeled, pitted and cut into wedges
  • 100g (3½ oz) jam sugar
  • 2 puff pastry sheets
Nut toffee:
  • 1 can of condensed milk
  • 2 dl (1 cup) roasted mixed nuts
Nice to serve with:
  • 3dl (1¼ cups) apple puree
  • ½dl (¼ cup) cream

Instructions
Cream pudding:
  1. Bring the cream to the boil, mix in the remaining ingredients and pour into 10 individual molds. Cool!
Apple tart:
  1. Bring the apple wedges and sugar to the boil.
  2. Chip 2 puff pastry sheets with a fork, brush with egg and blind bake at 150°C/300°F for 10 min.
  3. Pour over apple mixture and bake at 180°C/355°F for another 20 minutes. Cool and cut into portions.
Nut toffee:
  1. Boil one can of condensed milk in water for 2 hours. Cool and mix in the roasted mixed nuts.
Serve:
  1. Mix the apple puree and cream and fill the siphon. Charge with two cartridges, shake and serve chilled.
  2. Top the pudding with 2dl (1 cup) chokeberry jam.

The dish is presented on the dinnerware Mon Amie from Rörstrand. Mon Amie made its debut back in 1952, when Marianne Westman created the now classic decorative pattern. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, designed in 1911.

The chokeberry, or the Aronia, is a shrub native to North America and is mostly used for hedge planting in Sweden. The black Aronia berries can  be dried or cooked into jam.

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit

Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit
Dessert
10
 

This dessert was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place
Ingredients
  • 500g (1 lb) dewberry
  • 250g (9 oz) jam sugar
Almond biscuit:
  • 100g (3½ oz) egg whites
  • 100g (3½ oz) butter
  • 100g (3½ oz) plain flour
  • 100g (3½ oz) sugar
  • 10 tablespoons slivered almonds
Saffron sorbet:
  • 10 egg yolks
  • 360g (12¾ oz) sugar
  • 1 liter (4¼ cups) milk
  • 1 liter (4¼ cups) cream
  • 2 vanilla pods, deseeded
  • 2g (1 dr) saffron
  • 2 gelatin sheets, soaked
Sponge cake:
  • 260g (9 oz) eggs
  • 150g (5¼ oz) sugar
  • 20g (¾ oz) brown sugar
  • 180g (3,3 oz) plain flour
  • 10g (5½ dr) baking powder
  • 180g (3,3 oz) butter

Instructions
  1. Bring the berries and sugar to the boil and boil for 1 minute. Let it cool.
Almond biscuit:
  1. Mix all ingredients except the almonds. Spread out the batter thinly with a brush on a greaseproof paper and sprinkle almonds over.
  2. Bake at 160°C/320°F until golden. Remove and let cool over a rolling pin.
Saffron sorbet:
  1. Whisk egg yolks and sugar. Bring cream and milk to the boil with vanilla seeds and pods and saffron. Melt the gelatin in the syrup and beat in the egg and sugar mixture. Remove vanilla pods.
  2. Heat to 84°C/183°F while stirring, strain and run in an ice cream machine.
Sponge cake:
  1. Melt the butter and let cool. Whisk eggs and sugar. Sift in flour and baking powder. Fold in the butter.
  2. Cover the inside of a non-stick portion pan or a muffin form with butter and line with breadcrumbs.
  3. Fill with batter and add a spoonful of jam and let it sink in.
  4. Bake at 150°C/300°F for approx. 12 min. Let rest for 2 minutes. Cut the cake and add more jam.
Presentation:
  1. Serve with saffron sorbet, and almond biscuits.

The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932. The coffee cups Spisa ribb were created by legendary designer Stig Lindberg for Gustavsbergs porslinsfabrik in 1955, first presented at the H55 Exhibition in Helsingborg.

Tartar of venison saddle with roe and quail eggs

Photo: Jakob Fridholm/imagebank.sweden.se

 

Tartar of venison saddle and roe served with emulsion of brown butter and vinegar, croutons and freshly cut watercress and poached quail egg
Starter
10
 

Ingredients
  • 300g (10½ oz) of venison saddle, trimmed
  • 200g (7 oz) hung roe
  • 5 pots mixed watercress, sliced
  • 200g (7 oz) of good bread
  • 30 quail eggs
  • Vinegar 50ml (¼ cup)
Emulsion:
  • 2 egg yolks
  • 2 tablespoons vinegar
  • 2 tablespoons capers
  • 1 tablespoon Asian fish sauce
  • 1 clove garlic
  • 1 tablespoon honey
  • 2dl (1 cup) canola oil
  • 200g (7 oz) butter

Instructions
Venison:
  1. Trim the venison saddle and cut into cubes, 1×1 cm. Season with black pepper and sea salt.
Emulsion:
  1. Mix the egg yolks, vinegar, capers, Asian fish sauce, garlic and honey flat in a food processer.
  2. Mix in the canola oil in a thin stream as it thickens.
  3. Melt the butter. Separate the clear butter from the protein (lees). Keep the lees in the frying pan and cook until it is brown.
  4. Let it cool and flavor the emulsion with this.
Eggs:
  1. Hatch the quail eggs in the vinegar and let it stand for about 10 minutes.
  2. Boil about 5 liters (approx. 1 gallon) of water in a saucepan. Make a whirl in the boiling water and carefully pour in the quail eggs.
  3. Let them poach for about 1.45 to 2 min. Lift up the eggs and cool them in ice water!
Presentation:
  1. Dice the bread into approximately 5×5 mm croutons.
  2. Taste the roe. Add a little sea salt if necessary.
  3. Spread the meat, caviar, croutons, quail and emulsion on the plate. Garnish with cress!

This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin.

”Gubbröra” on dill-pickled herring

Photo: Jakob Fridholm/imagebank.sweden.se

 

”Gubbröra” on dill-pickled herring with chopped country eggs, mayonnaise and new potatoes on handmade crisp bread
Starter
10
 

Gubbröra is an egg-anchovy salad whose colorful Swedish name means “old man’s mix.”
Ingredients
  • 500 g (1 lb) dill herring
  • 10 hard-boiled country eggs
  • 2 dl (1 cup) mayonnaise
  • 2 red onions, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 bunch of dill, finely chopped
  • 1 dl (½ cup) crème fraiche
  • 20 small new potatoes
  • 30 pcs handmade crisp bread

Instructions
  1. Chop the dill herring and the hard-boiled eggs into small cubes.
  2. Finely chop the red onions, chives and dill.
  3. Place the chopped herring, eggs, onions, chives and dill in a bowl.
  4. Mix them together with the mayonnaise.
  5. Boil the new potatoes, let them cool and then slice them.
  6. Add the slices of new potato on top of the crisp bread. Top it with ”gubbröra” and garnish with dill and a little crème fraiche.

The dish is presented on the cutting board Picknick Dill from textile producer Almedahls, founded in 1846. The design for Picknick Dill was created by Marianne Westman in the 1950s.

This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.

Ulf Wagner’s bleak roe sauce

 

Photo: Jakob Fridholm/imagebank.sweden.se

 

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.

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.