Featured Recipes from Scandinavia
Julekake (Norwegian Christmas Bread)
2 packages dry yeast
1/2 cup warm water
1 teaspoon sugar
1 cup milk, scalded
1/2 cup butter
1 egg beaten
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon cardamom
approximately 5 cups flour
1/2 cup citron
1/2 cup candied cherries
1/2 cup white raisins
Dissolve yeast and a little sugar in warm water. Scald milk then add butter.
Cool to lukewarm. Add egg and yeast to the milk, butter mixture. Add sugar,
salt, and cardamom. Beat in 2 cups flour and mix well. Mix fruit with a little
of the remaining flour so it doesn't stick together and add. Stir in rest
of flour.
Knead on floured cloth until smooth. Place in greased bowl. Cover and let
rise until doubled. Divide into two parts and form round loaves. Put on greased
cookie sheets. Let rise until nearly double.
Bake at 350° F for 30 to 40 minutes. While still warm, brush with soft
butter or decorate with powdered sugar icing mixed with almond flavoring.
Decorate with candied cherries and almonds,if desired.
Klubb or Raspeballer
1 1/2 lb. raw
potatoes
2 boiled cold potatoes
1/2 - 3/4 cups barley flour
1/4 cup wheat flour
1/4 lb. salt pork or bacon
butter, salt or goat cheese
Peel raw potatoes and grate finely. Mash boiled potatoes and combine
with other ingredients. Add 1 tablespoon salt. Cut salt pork/bacon
into small cubes. Form dough into large, potato-sized dumplings.
Push cube of salt pork into center of each dumpling, make fine,
smooth dumplings. Bring water to boil and add 2 tablespoons of
salt per quart of water. Place dumplings in the boiling water.
Simmer 15 to 20 minutes after the dumplings first float to the top.
Serve with melted butter, salt or goat cheese!
Sabayon
Lingonberry Mousse
2 1/4 teaspoons
unflavored gelatin (from a 1/4-oz envelope)
1/4 cup cold water
10 large egg yolks
1/2 cup plus 2 tablespoons sugar
3 tablespoons brandy
1/8 teaspoon salt
2 1/4 cups chilled heavy cream
2 cups lingonberry sauce or preserves (from two 14-oz jars),
stirred
Special equipment: an instant-read thermometer
Garnish: whipped cream and lingonberry sauce or preserves
Sprinkle gelatin over cold water in a small saucepan and let soften
1 minute. Cook over low heat, stirring, until gelatin is dissolved, about
1 minute, then remove from heat.
Beat together yolks, sugar, brandy, salt, and 1/4 cup cream in a
metal bowl with a handheld electric mixer at medium-high speed until combined
well. Set bowl over a saucepan of simmering water and cook mixture, beating
constantly at medium-high speed, until very thick and registers 160°F
on thermometer, 10 to 12 minutes. Remove bowl from heat, then beat in
gelatin mixture until just combined. Cool sabayon 5 minutes.
Beat remaining 2 cups cream with cleaned beaters until it just holds
stiff peaks. Stir one fourth of whipped cream into sabayon to lighten,
then fold in remaining cream gently but thoroughly.
Spoon layers of mousse and lingonberry sauce alternately into 8
(6- to 8-ounce) stemmed glasses and chill, covered, until set, at least
2 hours.
Cooks' note: Mousse can be chilled up to 1 day.
Makes 8 servings
Long Pan Cake
from Jæren
4 tablespoons yeast
3/4 cup of lukewarm whole milk
2 tablespoons sugar
3 eggs
1/2 lb. soft butter
1 lb. flour
1/4 lb. raisins
Fill:
1/4 lb. sugar
1/4 lb. soft butter
3 tablespoons golden syrup
2 tablespoons cinnamon
3/4 cup chopped almonds
Dissolve yeast in milk in a large bowl. Beat sugar and egg together,
add to milk and yeast. Add butter and approximately 2 cups of flour.
Mix well, the longer the better. Add remaining flour and raisins.
Let rise until double. Grease one large or two small rectangular
baking pans. Fill pans evenly with dough. Prepare fill and
spread over dough. Sprinkle with almonds. Let rise for approximately
45 minutes. Bake for 50 minutes at 400 degrees. Cool on grill.
Danish Meatballs
1 1/2 pounds ground pork
1 onion, grated
3/4 cup fine breadcrumbs
2 eggs
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon salt and pepper
1/2 teaspoon beef bouillon
Mix all ingrediants well. Shape with tablespoon and brown on all
sides in pan using half butter, half oil. Make gravy from pan drippings
and serve with poatatoes and salad.
Norwegian Meat
Roll
2 1/2 pounds flanks of beef
3 teaspoons minced onion
1 pound beef
1 teaspoon pepper
1/2 pound pork
1 teaspoon ginger
1/4 pound finely ground beef
4 teaspoons salt
1/4 pound finely ground pork
Trim all fat and sinews from flank. Flatten on a board. Rub in part of
dry seasoning. Add the remainder and the onion to the ground meat. Spread
beef and pork on a little more than half of flank, then spread on ground
seasoned meat. Roll tightly as for jelly roll and sew edges together to
keep stuffing inside. Wrap tightly in a cloth. Put in vessel and cover with
water. Cook slowly for about 2 to 3 hours. Remove from vessel. Place between
plates under a heavy weight to press out moisture, until the roll is cold.
Remove cloth and slice thin. Remove threads, serve cold. It is best to keep
under refrigeration until it is ready to serve.
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