Recipes

Almond Tiger Cake

January 17, 2020 by Kristi Leave a Comment

I think you would be hard pressed to find someone who, when asked what their favorite type of cake is, says “marble cake, of course!” Generally something one comes across at a graduation or birthday party, the marble cake seems to be the choice of the indecisive. Hmmm…do I want chocolate or vanilla…how about both? But as we all know, marble cake is not usually the coming together of two delicious flavors into something greater than the sum of its parts. It does have a pretty swirl, though, and does its job of making us feel like we are making everyone happy.

Introducing the Tiger Cake

In the Nordic countries, a marble cake is known as a Tiger Cake. Isn’t that charming? Perhaps the poor marble cake just needs a name change and a good recipe to go along with it. I recently set out to make my own version of Tiger Cake, one that was not only beautiful but delicious in its own right. I also wanted my Tiger Cake to be a fika-style cake…..something unfussy and simple enough to make on a lazy weekend morning and pair with an afternoon cup of coffee or tea.

The recipes I found in my research were all quite similar. There was one, however, from an issue of King Arthur Flour’s Sift magazine (such a beautiful publication if you haven’t seen it), that included almond flour in addition to all-purpose along with a bit of almond extract. I knew I wanted both in my recipe as that touch of almond flavor brings a delightful Scandinavian vibe to any baked good. The almond flour and a bit of sour cream in the batter added much needed tenderness and a moist texture in the final product that is something between a butter cake and a pound cake.

The Bundt Pan Wins

After trying a recipe or two that called for a loaf pan, I quickly decided I wanted to bake my cake in a bundt pan. It adds visual interest and has a way of turning a very simple cake into something special just because of the pan you chose to bake it in.

As far as achieving a “tiger look” with batter, I read a few different theories on the best way to create that marbled appearance In the end I chose to simply alternate spoonfuls of batter in the bundt pan and than swirl a a skewer through it a few times in a figure-8 motion. This did the trick and wasn’t overly fussy or time consuming.

Tips and Tricks for Great Almond Tiger Cake

I’ve got just a few thoughts for making your Almond Tiger Cake the best it can be:

Use a baking spray rather than greasing and flouring your bundt pan. I’ve done both, and the appearance of the cake baked in a pan sprayed with baking spray is far superior to that of a greased and floured pan. It can be difficult to prevent flour from settling in the grooves of your bundt pan, and this can lead to unsightly lines of flour in your baked cake. In order to achieve the best appearance possible, go with the baking spray.
Use a bit of almond flour in the batter. There is a wonderful article here at the King Arthur Flour website which discusses the virtues of including a bit of almond flour in your baked goods. It does, indeed, create a tender and moist final product. You will find it in many of the cakes I bake and for good reason.

Create a paste with the cocoa powder, espresso powder and hot water prior to folding it in to half of the batter. This helps it come together more quickly and easily than if you simply add the cocoa powder straight to the batter and mix from there. Overmixing is never a good idea as it can toughen the texture of your cake. The more gently and efficiently you can fold the chocolate mixture into the batter, the happier you will be with your final product. And the espresso powder? It will deepen the chocolate flavor without adding any coffee flavor. It really makes a big difference.
Don’t overthink the pattern as you alternate spoonfuls of batter in the cake pan. This isn’t meant to be perfect, just a charming, haphazard mix of chocolate and vanilla swirled together.

Tap the pan on the counter a few times to help the batter settle and resist the urge to smooth out the top of the batter. This will help create that tiger appearance in the baked cake.

Run a skewer through the batter in a figure-eight motion a few times until swirls begin to appear. Not only will this create the look you are after, it will also help the batter settle without you having to smooth out the top.

Go forth and make this easy and delicious Tiger Cake! This one is worth it, I promise. Who knows? Maybe it will become your new favorite.

Almond Tiger Cake

A deliciously moist and tender marble cake made with a bit of almond flour and almond extract.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes + cooling time
Yield: 1 9-inch bundt cake 1x
Category: desserts, fika
Method: baking
Cuisine: Nordic, Scandinavian, Swedish

Scale

Ingredients

3 cups all purpose flour

¾ cup almond flour

2 teaspoons baking powder

1 ¼ teaspoons fine salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

2 large eggs

½ cup sour cream

2 teaspoons vanilla extract

1 teaspoon almond extract

1 cup whole milk

¼ cup cocoa powder

¼ teaspoon espresso powder

3 tablespoons hot water

Instructions

Preheat oven to 350 degrees. Spray a 10 cup capacity bundt pan with baking spray (such as Pam for Baking) or, alternatively, grease and flour the pan. Set aside.
Combine flour, almond flour, baking powder and salt in a medium bowl and whisk together. Set aside.
Combine butter and sugar in the work bowl of a stand mixer. Cream together at medium speed until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each addition and scraping down the sides of the bowl as necessary. Add the sour cream and extracts and mix until smooth. Reduce mixer speed to low and add ⅓ of the milk followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with the final ⅓ of the flour mixture.
Transfer about half of the batter to a separate bowl. Whisk cocoa powder and espresso powder with hot water in a small bowl until a thick paste forms. Fold cocoa mixture into this batch of batter until consistent in color.
Alternate dropping heaping spoonfuls of the white and brown batters into the prepared pan, creating a checkerboard effect. Tap the pan on the counter a few times to help the batter settle.
Stick a skewer into the batter and swirl it back and forth in a figure eight motion as you make your way around the pan a few times creating a marbled effect.
Transfer pan to the oven and bake until a skewer inserted in the center of the cake comes out clean, about 55-60 minutes. Transfer pan to a wire rack and cool for 20 minutes. Invert cake onto a serving plate and cool completely before serving.

Barley Risotto Cakes

January 14, 2020 by Kristi Leave a Comment

Who knew that that cold barley risotto from the fridge could be transformed into this crispy, creamy, cheesy Barley Risotto Cake? Seriously, leftovers never tasted so good. If you’ve got leftover risotto in the fridge, barley or otherwise, you are minutes away from a deliciously quick lunch or dinner.

If you’ve ever ordered arancini at an Italian restuarant, these Barley Risotto Cakes are a very similar concept. Arancini hail from Sicily and are basically deep fried rice balls stuffed with cheese, ragu, or some other kind of savory filling. They are, quite obviously, DELICIOUS. I’ve used the same basic idea here but instead of balls we have cakes, and instead of rice, leftover barley risotto. And did I mentioned these cakes are stuffed with creamy, melty Danish havarti cheese? Yes. And no messy deep frying here. Just a quick pan fry in a small skillet and these cakes are as crispy as can be.

These Barley Risotto Cakes are so delightful, I might consider making a double batch of risotto to ensure that I have enough left over for this easy meal later in the week. I would even consider making a batch of barley risotto on a lazy Sunday afternoon and tossing it in the fridge for the sole purpose of making these cakes on a busy weeknight. Yes, they are that simple and delicious.

Just a couple words of caution I have for you with respect to these Barley Risotto Cakes:

Make sure the shredded cheese is completely encased inside the cold risotto before you dip the cakes in the egg and panko. You want the cheese staying inside the cake rather than oozing out onto the pan as cakes cook.

Monitor your heat carefully while the cakes are cooking. You want to make sure that the outside doesn’t brown before the inside has a chance to become creamy and cheesy. After originally heating the oil over medium heat, I turned the heat to medium low after adding the cakes to the pan and continued cooking at that temperature for the remainder of the time. This method yielded perfectly browned and crispy cakes that were creamy and cheesy on the inside.

If you originally made the recipe for Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale, I recommend tossing some leftover roasted mushrooms with a simple green salad for an easy side. Add a lemon wedge to squeeze over it all just before tucking in and you are in business.

Please give these easy Barley Risotto Cakes a try and let me know how they turn out! They are leftovers on a whole new level.

Barley Risotto Cakes

Crispy on the outside, creamy and cheesy on the inside. These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 cakes
Category: lunch, dinner, winter
Cuisine: Nordic, Scandinavian

Ingredients

1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving

Instructions

Divide risotto into two equal portions. Form each portion into a 3 inch wide cake.
Make an indentation in the top of each cake with your thumb. Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.
Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.
Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.
Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch. Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side. Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

January 10, 2020 by Kristi Leave a Comment

Happy New Year! Let me guess….you’re ready to leave the Christmas cookies and rich holiday foods behind in favor of something light and healthy this month. But at the same time, it’s January. It’s still cold and dark outside and the craving for comfort is very real. What to do?

This Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale might just be answer to your dilemma. Nutritious pearl barley prepared in a risotto style creates a creamy, satisfying base for hearty roasted mushrooms and crispy, garlicky kale. Call it comfort food with a healthy twist if you like, it makes a cozy and delicious winter supper.

The idea for this recipe came after visiting the New Nordic Cuisine exhibit at the Museum of Danish America last weekend. One of the recipes showcased throughout the exhibit was a delicious looking barley risotto like this one; an excellent example of how a traditional Nordic ingredient can be transformed into something fresh and modern. I knew I had to give it a try.

As it turns out, pearl barley is a wonderful grain to use for making risotto. Because the outer hull and bran layers of the barley grain have been removed, it releases starch as it cooks, similar to Arborio rice, the traditional grain used for risotto. The result is an ultra-creamy, hearty dish you won’t soon forget.

If you are new to making risotto, you should know that it is a bit of a process. Broth (or a mixture of broth and water) is heated in a separate pot and then gradually added to the grains as they cook and absorb the warm liquid. This process along with frequent stirring creates the creamy final result. There is nothing difficult in the technique, but it does require some attention on the part of the cook. I recommend that you have a glass of wine nearby and maybe someone pleasant to keep you company as you stir.

The vegetables practically cook themselves in the oven while you stir the risotto, which streamlines the process and keeps you from having another pan to attend to on the stove. And if you’ve never had roasted kale before, you’re in for a treat….it’s crispy texture and hearty flavor are sure to win you over.

One word of caution here…. you must use PEARL BARLEY for making risotto. Hulled barley or a quick barley will not work in this recipe. Hulled barley is a more whole version of the grain with only the outer hull removed. It takes significantly longer to cook than pearl barley which has both the outer husk and bran layers removed. Quick barley, on the other hand, is pre-steamed and takes only 10 or 15 minutes to cook (not long enough for this dish). Just make sure that you have pearl barley and all will be well.

I hope you give this recipe a try to start the new year off right! It’s the perfect way to head into January feeling a little lighter and yet still satisfied.

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

A creamy risotto made with pearl barley instead of rice. Topped with hearty roasted mushrooms and crispy, garlicky kale, this dish makes a delicious and comforting vegetarian winter supper.

Author: Kristi
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Category: vegetarian, dinner
Cuisine: Nordic, Scandinavian

Ingredients

For the RIsotto:

4 cups chicken or vegetable broth

2 cups water

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 teaspoons chopped fresh thyme

1 cup pearl barley

½ cup dry white wine

¾ cup shredded parmesan cheese

1 tablespoon unsalted buter

Chopped fresh parsley or chives for serving

Coarse salt and freshly ground pepper

For the Roasted Mushrooms and Crispy Kale:

2 10-ounce packages cremini mushrooms, cleaned and quartered

4 tablespoons extra-virgin olive oil, divided

4 cups chopped curly kale, stems removed

1 garlic clove, minced

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss kale with 1 tablespoon of olive oil and garlic. Massage the oil into the kale with your hands until it darkens in color. Season with salt and pepper and set aside.
Toss mushrooms with remaining 3 tablespoons of olive oil on a sheet pan lined with parchment paper (for easy clean up). Season with salt and pepper. Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through.
Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm.
Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute. Add barley and cook for an additional 2-3 minutes.
Add wine, stirring constantly until liquid is fully absorbed. Add two ladles of the broth/water mixture and reduce heat to medium low. Continue cooking, stirring frequently, until liquid is fully absorbed. Continue adding the broth/water mixture, one ladleful at a time, stirring frequently and allowing the liquid to fully absorb into the barley mixture before adding more liquid to the pan. Continue the process until the barley mixture is tender and creamy, about 45 minutes total. You may not need to use all of the broth/water mixture. Stir in butter and cheese. Season to taste with salt and pepper.
Once the mushrooms have roasted for 30 minutes, remove pan from the oven, push mushrooms to one side and add the kale to the pan. Reduce oven temperature to 375 and roast vegetables for an additional 10 minutes or until kale is tender and beginning to look crisp around the edges.
Serve risotto topped with with the roasted mushrooms, kale and a sprinkling of fresh chives or parsley.

Keywords: barley, pearl barley, risotto, vegetarian, mushrooms, kale

A Modern Scandinavian Christmas Eve Smörgåsbord

December 18, 2019 by Kristi 2 Comments

Looking to bring a fresh and modern approach to this year’s Christmas Eve Smörgåsbord? I’ve got you covered. I’ve put together a simple, elegant menu which both honors tradition and brings some new dishes to the table:

A Modern Christmas Eve Smörgåsbord

Roasted Salmon with Brown Sugar and Butter

Swedish Meatballs (prepared without gravy)

Cre amy Mustard Dill Sauce

Celery Root and Potato Puree

Spicy Pickled Beets

Fresh Pickled Cucumbers

Stirred Lingonberries

Kale Salad with Roasted Butternut Squash and Pecans

Mushroom Gratin

Swedish Limpa

Lingonberry Skyr Mousse

Everything on this menu goes together beautifully. Both the roasted salmon and the meatballs benefit from a spoonful or two of the Creamy Mustard Dill Sauce, and the Celery Root and Potato Puree provides a velvety rich base. The Kale Salad with Roasted Butternut Squash and Pecans brings a fresh burst of green and orange to the plate, and the Mushroom Gratin a delightful mix of creamy mushrooms and crispy, buttery breadcrumbs. The Spicy Pickled Beets, Fresh Pickled Cucumbers and Stirred Lingonberries round everything out with a bit of spicy, briny and sweet. And for dessert, a luscious Lingonberry Skyr Mousse which somehow manages to be both light and decadent at the same time.

Christmas Eve is a time to gather with family and friends and enjoy each other’s company. For that reason, I intentionally designed this menu with several make ahead options so that when the guests arrive, most of the work is done. Even those of us who love to cook want to relax and revel in the holiday festivities. This menu allows you to do just that.

My family and friends enjoyed Christmas dinner in October several weekends in a row as I tested these recipes. While everyone had their favorites, the Celery Root and Potato Puree (“more delicious than mashed potatoes”), the Mushroom Gratin (“I love the contrast between the creamy mushrooms and the crispy, buttery breadcrumbs”), and the Lingonberry Skyr Mousse (“I would eat this every day if I could”) were clear stand-outs.

Christmas carries with it many expectations. Our loved ones expect to see certain foods on the table each and every year prepared in exactly the same way. Change, when it comes to the holidays, is not always welcome. If that’s the case for you, maybe offering one or two new dishes alongside your tried and true favorites is the best way to go. You certainly don’t have to do a whole new menu all at once. Or maybe you are ready for something modern and new, a complete overhaul of your Christmas routine. The choice is yours. Either way, I hope you give one, several or all of these recipes a try. I wish you the happiest and most delicious of holidays!

Roasted Salmon with Butter and Brown Sugar

Kale Salad with Roasted Butternut Squash and Pecans

December 17, 2019 by Kristi 1 Comment

It’s nice to have an elegant leafy green salad to include as part of a festive dinner or special occasion. So often these meals are centered around rich, heavy foods. Our family’s Christmas Eve Smörgåsbord when I was growing was a very heavy affair in various shades of white: scalloped potatoes, lutefisk, rice pudding, swedish meatballs in a cream gravy, lefse….you see the color pattern emerging here. A green salad can be a welcome, light addition to the traditional holiday table.

This Kale Salad with Roasted Butternut Squash and Pecans is the perfect way to weave some hearty winter vegetables into your holiday menu. Crispy kale, cubes of sweet roasted butternut squash and sliced red onions and crunchy pecans come together to create a memorable salad that pairs nicely with all manner of holiday dishes.

This Kale Salad with Roasted Butternut Squash and Pecans also holds well, and you can make the dressing and roast the vegetables and pecans in advance. Simply toss the salad ingredients together when you are ready to eat and you are good to go.

This salad also makes a nice main course, particularly if you scatter some cooked whole grains (rye berries or barley are both delicious) and a handful of crumbled goat cheese into the mixture.

Bring some much needed green to your holiday table this year and give this Kale Salad with Roasted Butternut Squash and Pecans a try! I think you and your guests will be glad you did.

Kale Salad with Roasted Butternut Squash and Pecans

A delicious fresh salad for winter with crispy kale, sweet roasted butternut squash and red onions and toasty pecans. It makes a tasty leafy green side dish or a hearty main coarse salad.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: salad
Cuisine: Nordic, Scandinavian

Ingredients

For the Salad:

1 large butternut squash, peeled and cut into ¾ inch cubes

1 red onion, cut into ¼ inch thick slices

2 tablespoons extra-virgin olive oil

10-12 whole sage leaves

1 large bunch kale (Curly or Tuscan is fine), stems removed and chopped into bite-sized pieces

½ cup pecans, toasted and coarsely chopped

Vinaigrette, recipe follows

For the Vinaigrette:

1 small shallot, minced

2 tablespoons white balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon honey

⅓ cup extra virgin olive oil

Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.

Keywords: kale, butternut squash, red onion, pecans, holiday, Christmas, winter, salad

Roasted Salmon with Butter and Brown Sugar

December 13, 2019 by Kristi Leave a Comment

My goal with this Roasted Salmon with Butter and Brown Sugar was to come up with an easy and elegant main course that requires little to no effort. I’m talking super easy, pop-in-the-oven kind of effortless. It is my belief that the best kind of entertaining is unfussy and uncomplicated, and this is just that kind of dish. And yet it manages to wow and impress with its good looks and delicious, rich flavor. Who says you can’t have it all?

I know what you’re thinking….what’s the catch? Surely there must be more to it than that. Not really, but I do have a few tips for making sure your Roasted Salmon with Butter and Brown Sugar is perfect every time:

Choose a nice piece of fresh salmon that is about an inch thick. Finding a nice salmon filet is about 75% of what makes this recipe work. I like to buy two center cut filets (usually weighing in at a pound each) rather than using one long, tapered filet. These center cut pieces are relatively even in thickness and skip that skimpy, thin tail end that always seems to overcook anyway. If you are serving a smaller crowd, simply use one center cut filet and half the amounts of butter and brown sugar.
For ease and convenience, leave the skin on, both for roasting and serving. Once the salmon is done to your liking, move the whole filet to a serving dish and let your guests help themselves to the succulent salmon. The skin helps keep everything intact and can easily stay behind on the serving dish as your guests lift the salmon flesh off with a serving fork.
Roast on a baking sheet lined with parchment paper. The parchment paper will allow you to easily transfer the salmon from the baking sheet to a serving dish without having the skin stick to the pan.
Season the salmon generously with salt and pepper. Since this is such a simple dish, proper seasoning is important.
Serve with a tasty sauce. This salmon is absolutely delicious on its own and needs no embellishment. BUT a sauce is always nice, especially for entertaining. Since we are all about the Nordic vibes here, I recommend this easy Creamy Mustard Dill Sauce. It’s a perfect pair with the salmon and can be prepared a day ahead of time. Simply reheat when the time comes and serve alongside the salmon. A side of Spicy Pickled Beets is nice here, too.

Put this Roasted Salmon with Butter and Brown Sugar on the menu the next time you have people over. It’s an easy and elegant crowd-pleaser that will leave you free to enjoy the time with your guests rather than fussing in the kitchen.

Roasted Salmon with Butter and Brown Sugar

An easy and elegant main course that comes together in about 30 minutes. Perfect for effortless entertaining!

Author: Kristi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 8–10, depending on size of filet 1x
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 salmon filet (2- 2 1/2 pounds), preferably skin on

1 tablespoon packed light brown sugar

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter, cut into ½ inch cubes

Instructions

Heat oven to 450 degrees. Place salmon on a parchment-lined baking sheet. Rub sugar over salmon. Season with salt and pepper. Dot with butter.
Bake salmon until it is firm and opaque throughout, about 20 minutes. Serve.

Keywords: roasted. salmon, easy

Creamy Mustard Dill Sauce

December 13, 2019 by Kristi Leave a Comment

Mustard and dill sauce is a Scandinavian classic, often served with salmon. Most of the recipes out there are for a sauce that is served room temperature or cold. As I began developing this recipe, I realized what I really wanted was a rich and creamy mustard and dill sauce that I could serve hot alongside roasted salmon, a seared chicken breast or drizzled over a batch of Swedish meatballs as an alternative to gravy.

This Creamy Mustard Dill Sauce is the happy result. It comes together quickly and can be made a couple of days ahead of time and reheated, which is wonderful for entertaining. It makes a delicious, versatile sauce for an elegant smörgåsbord as it is a tasty companion to all manner of dishes, from salmon to Swedish meatballs.

Here on the blog, you will also find this Creamy Mustard Dill Sauce drizzled on top of this roasted salmon smørrebrød, a hearty and delicious Nordic open sandwich. The options are endless!

Give this Creamy Mustard Dill Sauce a try and let me know how you put it to good use in the comments below. It’s a great way to dress up just about anything.

Creamy Mustard Dill Sauce

An easy and versatile Scandinavian mustard dill sauce. Delicious served with salmon, chicken or even Swedish meatballs.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 1/2 cups sauce
Category: sauce, condiments
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon canola oil

2 shallots, minced fine

½ cup dry white wine

¼ cup dijon mustard

1 cup heavy cream

¼ cup water

2 tablespoons chopped fresh dill

Coarse salt and freshly ground pepper

Instructions

Heat oil over medium heat until shimmering. Add shallot and saute until soft and translucent about, 2-3 minutes.
Add white wine and simmer until reduced by half, about 2 minutes.
Add mustard, cream and water. Simmer until thickened slightly, 2-3 minutes.
Remove from heat and add fresh dill. Season to taste with salt and pepper.

Keywords: mustard, cream, dill, sauce for salmon

St. Lucia Buns (Lussekatter)

December 9, 2019 by Kristi Leave a Comment

The Story of Saint Lucia

Before the adoption of the Gregorian calendar we use today, Scandinavians recognized December 13th as the longest night of the year. When Christianity found its way to northern shores, monks brought with them the story of Saint Lucia, a young Italian girl who worked to help persecuted Christians who were hiding in the catacombs of Rome under the reign of Diocletian in 285 AD. In order to keep her hands free so that she could carry as many supplies as possible, Saint Lucia attached candles to a wreath on her head to provide her with much-needed light in the dark catacombs.

Celebrating St. Lucia Day

In modern Scandinavia, December 13th or St. Lucia Day is a celebration of light in the midst of the darkest time of the year and serves as a kickoff to the Christmas season in Sweden. Festivals of light are held in towns and schools all over the country on December 13th, with one girl chosen to portray Saint Lucia wearing a white dress, red sash and a crown of candles on her head.

St. Lucia Buns

It is customary to serve these bright, sunny saffron buns on St. Lucia Day in Sweden, either for breakfast with coffee or for an afternoon fika treat paired with a steaming cup of glögg. Soft, slightly sweet and studded with golden raisins, cheerful St. Lucia Buns are a reminder that longer days and sunlight are just around the corner.

Use the Tangzhong Method

For this St. Lucia Bun recipe, I revisited the sweet bun dough I developed for my beloved Swedish Cinnamon Buns. I used the same simple bread-making technique called tangzhong which helps yeasted baked goods stay soft and tender. Basically, a small amount of the flour and liquid (water, milk or a combination of the two) is cooked on the stove for a very short period of time creating a roux-like mixture. This process gelatinizes the starches in the flour allowing them to absorb more liquid and results in a higher rise and a more tender, moist bun that stays that way for a longer period of time. It’s a quick and easy step that makes a big difference in texture.

A Little Saffron Goes a Long Way

St. Lucia Buns customarily contain saffron which adds an exotic flavor and a bright yellow hue to the final product. In my testing, however, I discovered that too much saffron could be overpowering to these delicate buns. I found a recipe for St. Lucia Buns in the book Bread Illustrated by America’s Test Kitchen that called for a mere 1/4 teaspoon of saffron threads AND a bit of turmeric to bring additional yellow color without more saffron flavor. This was my favorite combination by far….a beautiful yellow dough and just a hint of saffron flavor.

Give these delicious St. Lucia Buns a try, either on December 13th in celebration of St. Lucia Day or anytime during the holiday season. They are a bright and cheerful reminder that these dark days won’t last forever.

St. Lucia Buns (Lussekatter)

A soft, slightly sweet Scandinavian saffron bun that is traditionally served on St. Lucia Day (December 13th).

Author: Kristi
Prep Time: 50 minutes + 1 1/2 hours rising time
Cook Time: 20 minutes
Total Time: 2 hours and 45 mintues
Yield: 16 buns
Category: baking
Cuisine: Nordic, Scandinavian, Swedish

Ingredients

For the Tangzhong:

5 tablespoons water

⅛-¼ teaspoon saffron threads, crumbled

⅛ teaspoon ground turmeric

5 tablespoons whole milk

3 tablespoons all-purpose flour

For the dough:

5 tablespoons melted unsalted butter, cooled

½ cup whole milk, slightly warm

2 teaspoons instant yeast

1 teaspoon fine salt

¼ cup granulated sugar

3 cups + 2 tablespoons all-purpose flour

1 large egg

All of the Tangzhong, cooled

⅓ cup golden raisins, chopped

For the Egg Wash and Topping:

1 large egg

1 tablespoon water

Pinch of salt

Pearl sugar for topping

Instructions

Make the tangzhong: Bring water to a boil in a medium saucepan. Remove from heat and add saffrom and turmeric. Steep for 15 minutes. Add milk and flour. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
Make the dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, salt, sugar and flour in the bowl of a stand mixer. Whisk briefly by hand to combine.
Attach the dough hook to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled Tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.
Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. Add raisins and continue to knead until they are evenly distributed throughout the dough. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
Once the dough has risen, preheat oven to 350 degrees and adjust oven racks so that they are in the upper and lower middle positions. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean countertop. Roll out with a rolling pin until it is in the shape of a rectangle that is about 16 by 6 inches in size. The dough should be smooth enough that you do not need to add flour during the rolling process. If yours is sticking the rolling pin, however, sprinkle a little flour over the dough as necessary to prevent this from happening.
Using a pizza wheel, cut the folded dough lengthwise into 16 one inch strips. Cover with plastic wrap.
Working with one piece of dough at a time and keeping the rest of the dough covered, roll and stretch the strip of dough between the palms of your hands and the countertop into a 16 inch rope. Coil the ends of the rope in opposite directions creating an “S” shape. Place bun onto prepared baking pan. Repeat with remaining dough, spacing buns about 2 ½ inches apart with 8 buns on each baking pan. Cover with plastic wrap and let rise for 30-45 minutes.
Meanwhile, make the egg wash. Whisk egg, water and salt together in a small bowl. Once the buns have risen and are ready to go into the oven, remove plastic wrap and gently brush the surface of each bun with the egg wash Sprinkle pearl sugar over the top of each bun.
Bake buns for 15-20 minutes or until golden brown, switching and rotating the pans halfway through the baking time. Cool slightly on a wire rack and serve warm. Buns are best when eaten the day they are made.

Keywords: saffron, buns, St. Lucia, raisins, Christmas, Advent, holiday, yeast bread

Celery Root and Potato Puree

December 7, 2019 by Kristi Leave a Comment

Behold the humble celery root (also known as celeriac). Gnarly and a bit odd-looking, this root vegetable is probably not going to win any prizes based on appearance alone. But once you peel off that knobby exterior, you’ll find a creamy and delicious white flesh underneath, perfect for roasting, braising, mashing or even enjoying raw. The flavor is like a velvety and buttery version of traditional celery. It is one of my favorite winter vegetables and definitely worth getting to know better.

This easy and luxurious Celery Root and Potato Puree is a great place to begin. The recipe was inspired by one that I found in Bon Appetit magazine. Cubes of celery root and potato are cooked in a a mixture of milk and water until soft, and then pureed in food processor with a bit of butter until smooth. That’s all there is to it! Incredibly easy, yes, but the complex flavor and creamy texture of this Celery Root and Potato Puree is sure to delight and surprise your dining companions who might otherwise have been expecting plain old mashed potatoes.

Another wonderful thing about this Celery Root and Potato Puree…it reheats BEAUTIFULLY and makes a great make-ahead side dish for entertaining. You can confidently prepare this dish a day or two beforehand and simply warm it on the stove or even in the microwave when you are ready to serve….no compromise in flavor or texture. That’s my kind of side dish!

Tips for Working with Celery Root

If you’ve never worked with celery root before, I’ve got a few tips to help make this somewhat intimidating vegetable a little more approachable:

Choose an unblemished, firm, heavy celery root at the grocery store, preferably one with a bit of a greenish hue to it. These are all indicators of freshness.
Rinse the celery root thoroughly and pat it dry before peeling.
Cut both of the ends off of the celery root and place one of the flat ends on your cutting board. This will keep the vegetable from wobbling around as you try to peel and cut it.
Using a paring or chef’s knife, remove the outer layer of knobby skin, working from the top of the celery root down to the trimmed end. It is almost impossible to peel a celery root with a vegetable peeler. The skin is much too thick and irregular in shape. A knife is the tool for the job.
Once the peel is removed, slice into planks, and then into strips and finally into cubes.
Work quickly after slicing. Celery root will begin to turn brown once it is exposed to air, much like apples do. For this recipe, simply transfer the cut celery root to a large pot along with the potatoes and cover with the water and milk mixture. If you are going to eat the celery root raw or don’t plan to cook it right away, you can always toss it with a little lemon juice to help maintain it’s snowy white appearance.
Know that celery root takes awhile to become tender. This recipe calls for a full 30 minutes of cooking once the potatoes and celery root come to a boil. Don’t skimp on the cooking time and check to see that the vegetables are tender before proceeding.

Please give this delicious, sophisticated side dish a try and let me know how it turns out in the comments below. It makes a great pair for salmon, roasted mushrooms, seared steaks, roast chicken…..the options are endless. It might just become the new mashed potatoes at your house!

Celery Root and Potato Puree

An easy, sophisticated puree of celery root and potatoes. Unbelievably creamy and delicious and completely make-ahead. A great option for elegant and effortless entertaining!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 10-12 servings
Category: side dishes
Cuisine: Nordic, Scandinavian

Ingredients

4 large russet potatoes, peeled and cut into 1 ½ inch chunks

2 large celery roots, peeled and cut into 1 inch chunks

½ onion, quartered

4 cups water

4 cups whole milk

1 tablespoon coarse salt, plus more to taste

8 tablespoons (1 stick) unsalted butter

Freshly ground pepper

Instructions

Place potatoes, celery root and onion a large pot and cover with water and milk. Add salt. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook until potatoes and celery root are very tender, about 30 minutes. Drain and discard cooking liquid.
Transfer half of the potatoes and celery root to a food processor along with 4 tablespoons of butter. Process until smooth and transfer to a serving bowl. Repeat with remaining potatoes, celery root and butter. Season to taste with salt and pepper. Serve. (Puree can be prepared a day ahead and reheated in the microwave or on the stovetop just before serving).

Notes

This recipe can easily be halved for a smaller crowd.

Keywords: celery root, celeriac, potatoes, puree, mashed potatoes, easy side dish, make ahead side dish, root vegetable mash

Lingonberry Skyr Mousse

December 3, 2019 by Kristi Leave a Comment

The season of entertaining is upon us and I, for one, am always looking for ways to make hosting a festive dinner party easier and more enjoyable. I mean, who wants to be frantically running around the kitchen preparing dinner while your guests sip cocktails without you? We’ve all been there. But let’s resolve this year to enjoy our own gatherings, shall we?

Enter this Lingonberry Skyr Mousse. Creamy, festive and bursting with lingonberry flavor, this easy recipe is COMPLETELY do ahead. As dinner comes to a close, little individual portions of this sublime dessert will be patiently waiting for you in the fridge. There’s nothing for you do to other than maybe toss a few frozen berries on top of each serving and set out some dessert spoons. DONE.

And just because it is easy and make-ahead doesn’t mean that your guests won’t be completely wowed by this gorgeous Nordic dessert. A lovely shade of pink, big lingonberry flavor, and a light and creamy texture keep you coming back bite after bite. When I was testing this recipe I could not walk by the fridge without sneaking a little taste (which often led to an entire cup) of this sublime treat.

I served mine in martini glasses which makes for a lovely presentation, but any small glass or cup will do.

This Lingonberry Skyr Mousse does call for frozen lingonberries. If you live in a larger city or in a place with a strong Scandinavian heritage, you should have no problem finding them. Many grocery stores and specialty Scandinavian stores carry frozen lingonberries. If you can’t find them in your area, you always can order them from www.sturdiwheat.com. You’ll get three pounds of lovely lingonberries delivered straight to your door!

I tried making this Lingonberry Skyr Mousse with a 14.5 ounce jar of lingonberry preserves in place of the sugar and frozen lingonberries. The flavor wasn’t quite the same, and the color of the final product was more of a dusty rose than the soft pink mousse pictured above, but it is an acceptable and delicious alternative if you don’t have access to frozen lingonberries.

You’ve just got to give this Lingonberry Skyr Mousse a try sometime during this holiday season. It’s really something special. And your guests will think so too!

Lingonberry Skyr Mousse

A light and airy lingonberry mousse made with Icelandic yogurt (skyr) and whipped cream. A delicious and impressive make-ahead dessert for easy entertaining this holiday season!

Author: Kristi
Prep Time: 20 minutes
Total Time: 20 minutes + 2 hours cooling time
Yield: 6–8 portions 1x
Category: dessert
Cuisine: Nordic, Scandinavian

Scale

Ingredients

½ cup cold water

1 packet unflavored gelatin

¾ cup granulated sugar

Pinch of salt

1 ½ cups frozen lingonberries, plus additional berries for serving (see note below)

½ teaspoon vanilla

1 cup full-fat skyr or Greek yogurt

1 cup heavy whipping cream

Instructions

Place water in a saucepan and sprinkle gelatin over the top. Let sit for 3 minutes. Add sugar and salt. Heat mixture over medium until sugar dissolves. Add lingonberries and remove from heat. Transfer mixture to a blender and puree until smooth.
Whisk lingonberry mixture with vanilla and skyr in a medium bowl until fully combined. Set aside. Whip cream to medium peaks in a mixer. Gently whisk cream into lingonberry mixture until fully combined.
Pour mousse into individual serving cups and chill at least two hours. Serve, garnished with lingonberries.

Notes

Frozen lingonberries are available at some grocery and Scandinavian specialty stores, particularly if you live in an area with a strong Scandinavian heritage. They can also be ordered online through www.sturdiwheat.com. You can substitute a 14.5 ounce jar of lingonberry preserves for the frozen lingonberries and sugar. Should you choose to go that route, simply omit the sugar and add the full jar of preserves to the saucepan with the water and gelatin in step 1. Heat over medium until the gelatin has completely dissolved. Transfer mixture to a blender and puree until smooth. Continue with step 2.

Keywords: lingonberries, skyr, mousse, easy, dessert, make ahead, festive, holiday, Christmas