Recipes

Swedish Glögg

November 11, 2019 by Kristi Leave a Comment

Scandinavians are good at winter. Whether on skates, skis or snowshoes, they know how to get outside and enjoy what the season has to offer. They are also experts at coming in from the cold and getting cozy with candlelight, a roaring fire and perhaps most importantly, a steaming cup of mulled wine or glögg (pronounced “glue-g”). Spicy, sweet and soul-warming, glögg is served throughout the holiday season in Scandinavia. According to The Nordic Cookbook by Magnus Nilsson, the word glögg comes from the Swedish word glödga, meaning “to heat”. I have also read that in the Old Norse language it means “glowing ember”. Either way, I promise you will be both warm AND glowing after a cup of this delicious spiced wine.

How to Make Delicious Glögg at Home

Glögg is easy to make at home with just a few helpful tips and tricks up your sleeve:

Use a full-bodied, inexpensive red wine. No need to break out the good stuff here, but definitely find something you would enjoy drinking on it’s own. I like using Dark Horse Big Red Blend for my glögg. Described as a “shameless people pleaser”, this wine is toasty with big berry flavor. Perfect for mulled wine and a good price point, too.
Include the right combination of spices. There are many different recipes for glögg, all of which use a different mix of spices. I like to keep it classic with fresh ginger, cinnamon sticks, cardamom and cloves. And no need to overdo it, a modest amount of spices goes a long way.
Add orange peel and juice. Adding the zest and juice of an orange really brightens your spiced wine without giving it an overly orange-y flavor.
Use brown sugar as your sweetener. This helps bring out a toasty sweetness in the glögg.
Perhaps the most important tip of all….don’t let the glögg come to a boil! Boiling or even simmering the glögg will cause the alcohol to evaporate. We don’t want that! Bring the glögg up to the point of simmering and then turn off the heat.
Let the wine and the spices steep for several hours. The flavor of your glögg will improve if you give the wine a chance to really take on the flavor of the warm spices.
Add aquavit (or vodka, brandy or rum) just prior to reheating and serving. Again, do not let the glögg come to a boil. We want to preserve the potency of our mulled wine.
Serve with golden raisins and blanched slivered almonds. These will inevitably sink to the bottom of the glögg. Invite your guests to use a spoon to eat up the delicious almonds and raisins at the bottom of the glass once they have finished their beverage.

I know a lot of people who spend winter wishing it were spring. Instead, let’s follow the lead of our Nordic friends and happily sink into winter this year. Stock wood for the fire. Light some candles. Get out your flannel, your coziest blankets and a good book or two. And make a batch (or several) of Swedish Glögg. Maybe even host a glögg party if you are feeling festive! Forget spring for awhile, it will come in good time. It’s time embrace the inner warmth of winter.

Swedish Glögg

An easy and delicious recipe for classic Swedish mulled wine. It will keep you warm and cozy all winter long.

Author: Kristi
Prep Time: 10 minutes + 2 hours steeping time
Cook Time: 5 minutes
Total Time: 2 hours 15 minutes (largely unattended)
Yield: 4-6 servings
Category: drinks
Cuisine: Swedish, Scandinavian, Nordic

Ingredients

1 orange

1 bottle dry red wine (nothing expensive but full-bodied)

⅓ cup firmly packed brown sugar

2 inch piece of ginger, sliced into thin rounds

10 whole cloves

10 cardamom pods, crushed (include both pods and seeds)

3 cinnamon sticks

½ cup aquavit, such as the Linie brand (rum, brandy or vodka will also work)

Golden raisins, blanched almonds and thin orange or clementine slices for serving

Instructions

Remove the peel from the orange using a vegetable peeler and transfer peel strips to a medium saucepan. Cut orange in half and squeeze juice into the saucepan with the peel.
Add all remaining ingredients to the saucepan and heat until mixture just comes to a simmer. Cover and remove from heat. Let steep for two to four hours at room temperature. Strain into a clean container. Mixture can be prepared up until this point up to a week ahead and stored in the refrigerator until ready to use.
When you are ready to serve, return mixture to a saucepan. Add aquavit and a handful of golden raisins. Heat but do not boil (boiling will remove the alcohol). Serve immediately garnished with raisins, blanched almonds and orange or clementine slices.

Keywords: glögg, mulled wine, spiced wine, winter, warm beverages, hygge

Mushroom Gratin

November 6, 2019 by Kristi Leave a Comment

Scandinavians are avid foragers. From berries to mushrooms to wild greens, foraging is a very popular activity in the Nordic countries. This is partially due to a Scandinavian law known as allemansrätt, which translates to “every man’s right” or “freedom to roam”. This means there are no trespassing laws and everyone is free to enjoy the use of the land, including foraging whatever tasty edibles might grow there.

Couple allemansrätt with the fact that the Nordic countries have an ideal habitat for many wild edible foods, and you can understand why there is a long tradition of foraging in Scandinavia. This enduring custom also finds its way into the recipes of the region, many of which call for wild edibles as ingredients.

In the autumn, Nordic foragers turn their attention to mushrooms. While hunting for wild edibles may not be on your agenda for the coming weekend, you can do the next best thing and pick up some mushrooms from the grocery store and make this delicious and easy Mushroom Gratin.

Creamy, thyme-infused mushrooms covered with crispy, buttery bread crumbs and baked until golden brown and bubbly, this dish bring comfort and warmth to the late autumn table. It makes a delicious side dish as part of a cozy supper (think roast chicken or pan-seared steak), or this gratin can easily stand on it’s own as a vegetarian main, maybe paired with some sautéed greens and mashed potatoes on the side.

The inspiration for this Mushroom Gratin comes from the recipe for Baked Mushrooms in Beatrice Ojakangas’ Scandinavian Cooking. She says that the dish in Finnish in origin, probably intended to be made with something gathered by hand from the forest floor. My version uses easy to find cremini or even white button mushrooms (foraged from my local grocery store), fresh thyme and just enough cream to gently coat the mushrooms in a velvety, savory sauce. Soft white bread crumbs create the buttery, crispy top that so perfectly contrasts with the saucy mushrooms below.

Please give this simple Mushroom Gratin a try! I know you’ll love it. It might even find its way on to your Thanksgiving or holiday table over the next couple of months. It makes a delicious Nordic-inspired addition to any festive gathering.

Mushroom Gratin

A delicious and easy gratin with creamy, thyme-infused mushrooms covered with crispy, buttery bread crumbs and baked until golden brown and bubbly.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 8 small servings 1x
Category: Vegetarian
Cuisine: Finnish, Scandinavian, Nordic

Scale

Ingredients

5 tablespoons unsalted butter, divided, plus more for buttering the baking dish

1 heaping cup fresh bread crumbs (from white sandwich bread, sourdough or a country loaf)

2 pounds cremini or white button mushrooms, washed and quartered

2 small shallots, minced

Coarse salt and freshly ground pepper

2 teaspoons chopped fresh thyme

2 tablespoons all-pupose flour

½ cup water

½ cup heavy whipping cream

Instructions

Preheat oven to 450 degrees. Butter a 2 quart baking dish and set aside. Place breadcrumbs in a small bowl and set aside.
Heat a 12 inch nonstick skillet over medium and add butter. Once butter has melted, transfer one tablespoon to the small bowl with the breadcrumbs. Stir with a fork to combine.
Add shallot to the remaining butter in the pan and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms are browned and tender, about 10 minutes. Add thyme and stir to combine.
Reduce heat to medium low, add flour and cook, stirring constantly, for 1 minute. Stir in water and cream and bring to a simmer. Season with additional salt and pepper to taste. Transfer mixture to prepared baking dish. Sprinkle with breadcrumbs and bake 10 minutes or until brown and bubbly. Serve.

Notes

Adapted from Scandinavian Cooking by Beatrice Ojakangas

Keywords: mushrooms, easy, gratin, simple, creamy, breadcrumbs, Nordic, Scandinavian

Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

November 5, 2019 by Kristi Leave a Comment

So you have some leftover Swedish Meatballs languishing in the fridge? Not a problem. In fact, consider yourself lucky. You have the makings of an easy and delicious Swedish meatball open sandwich. While this sandwich looks unusual and you are probably thinking I just made this up, I assure you, it is one of the classics. I like to think of it as a Scandinavian version of the American meatloaf sandwich, but a lot more beautiful and interesting.

This smørrebrød (or smörgås in Swedish) starts with buttered dense rye bread, as so many of them do. From there you add a handful or two of baby lettuces or arugula and a generous spoonful of a simple creamy beet salad. A few cold sliced meatballs finish it off with perhaps a dill sprig or a little chopped parsley or chives for garnish. Lunch is served.

The Nordic open sandwich has, from its inception, been intended as a creative vehicle for leftovers. This gorgeous and tasty Swedish Meatball Smørrebrød is the perfect example of Scandinavian leftovers done right.

Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

A classic Nordic open sandwich featuring a creamy pickled beet salad and leftover Swedish meatballs. Beautiful and delicious!

Author: Kristi
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 open sandwiches 1x
Category: Smørrebrød
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Sandwiches:

2 thin slices dense rye bread

Butter for spreading

A handful of baby arugula leaves or other baby lettuces

Creamy Pickled Beet Salad (recipe follows)

4-8 leftover Easy Swedish Meatballs, sliced

Dill sprigs, chopped parsley or chives for serving

For the Creamy Pickled Beet Salad:

½ cup pickled beets, cut into ½ inch pieces

1 tablespoon prepared mayonnaise

1 tablespoon creme fraiche or sour cream

Instructions

Make the Creamy Pickled Beet Salad: Combine all ingredients in a small bowl and stir to combine.
Assemble the Sandwiches: Transfer bread slices to a clean work surface. Butter the bread. Top with a handful of arugula, a generous spoonful of Creamy Pickled Beet Salad. Artfully arrange meatball slices on top. Garnish with herbs and serve.

Keywords: Swedish, meatballs, smørrebrød, sandwich, pickled beets

Easy Swedish Meatballs

October 31, 2019 by Kristi Leave a Comment

There is perhaps no Swedish dish more well known and beloved worldwide than Swedish meatballs. Tiny spiced meatballs blanketed in a creamy gravy and served with sweetened lingonberries and pickled cucumbers alongside, this unique dish satisfies on so many levels. And the good news is that you don’t need to run down to the local IKEA to get your meatball fix. This recipe is easy enough to whip up for a cozy dinner any night of the week.

What Makes Swedish Meatballs Unique?

Many different food cultures have their own variation of the meatball. What’s so special about Swedish meatballs?

A combination of beef and pork. Most recipes for Swedish meatballs contain equal amounts of both ground pork and ground beef (usually ground chuck, about 85% lean).
A blend of warm spices, usually allspice and nutmeg (and sometimes ground ginger). This is what gives Swedish meatballs their unmistakeable flavor.
The meatball mixture is whipped in a stand mixer. You can certainly mix these meatballs by hand, but whipping the meatball mixture gives the final product a fine texture that is unique to Swedish meatballs.
Swedish meatballs are quite small, at most about an inch in diameter.
They are usually served in a creamy gravy with Stirred Lingonberries and Fresh Pickled Cucumbers alongside. This trio of savory, sweet and tangy is an unforgettable combination that hits all the right flavor notes.
Swedish meatballs are usually served on top of mashed potatoes or buttered egg noodles. Both are delicious!

Tips For Perfect Swedish Meatballs

Use a combination of high-quality ground pork and ground chuck, preferably 80-85% lean. You don’t want your ground beef to be too lean; that can lead to dry meatballs.
Whip the meatball mixture in a stand mixer if you have one. This step gives the meatballs a fine, refined texture.
Portion out the meatball mixture with the help of a spring-loaded scoop, such as this tablespoon size cookie scoop. It can be difficult to get your meatballs the same size, especially when you’re trying to make them on the smaller side. I know that my inclination is to start small, but then my meatballs get gradually larger as I go. Portioning out the mixture keeps me honest and ensures the meatballs that are the same size every time.
Roll the mixture with damp hands. This meatball mixture is sticky, and it can be difficult to achieve round balls when rolling it between your palms. But if you wet your palms just slightly every 4 or 5 meatballs, the mixture won’t stick to your hands. I leave the faucet at a trickle next to me while I make the meatballs which is an easy way to do it.
Bake the meatballs rather than fry them. I’ve tried MANY different ways of making Swedish meatballs, and I believe that the baking method has many things going for it: no frying, less mess, more even cooking, a rounder final product, and it’s a hands off process leaving you free to attend to other things while they cook in the oven.
Save the browned bits from the baking sheet for your gravy. Do NOT clean off that baking sheet! We are going to use those beautiful browned bits that are stuck to the pan to make our gravy all the more flavorful.
Do not forget the Stirred Lingonberries and Fresh Pickled Cucumbers! It’s the combination of the all three together that make this dish extraordinary. If you don’t have access to frozen lingonberries, preserved lingonberries, such as the Felix brand are a good stand-in.

I think you are going to love my easy take on classic Swedish Meatballs. Please let me know if you give them a try in the comments below!

Easy Swedish Meatballs

A simple and streamlined recipe for classic Swedish Meatballs. Tiny spiced meatballs blanketed in a creamy, savory gravy and served alongside sugared lingonberries and fresh pickled cucumbers. Easy enough for a cozy Nordic supper any night of the week!

Author: Kristi
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4-6 servings (28 meatballs)
Category: Dinner
Cuisine: Swedish, Nordic, Scandinavian

Ingredients

For the Meatballs:

1 large egg yolk

¼ cup heavy cream

¼ cup panko bread crumbs (fresh white bread crumbs are also fine)

½ pound ground pork

½ pound ground chuck (80-85% lean)

¼ cup grated onion

1 teaspoon fine salt

½ teaspoon packed brown sugar

⅛ teaspoon ground nutmeg

¼ teaspoon ground allspice

⅛ teaspoon ground pepper

For the Gravy:

2 tablespoons unsalted butter

2 tablespoons flour

¾ cup low-sodium chicken broth

¾ cup beef broth

2 teaspoons soy sauce

½ cup cream

Salt and pepper to taste

Chopped parsley or chives for garnish

Stirred Lingonberries and Fresh Pickled Cucumbers for serving

Instructions

Make the Meatballs: Preheat oven to 475 degrees. Combine all ingredients in the work bowl of a stand mixer. Mix on medium low until just combined. Increase speed to medium and whip until mixture is light and fluffy, about 5 minutes, scraping the sides of the bowl from time to time.
Using a tablespoon measure, transfer tablespoonfuls of the mixture to a sheet pan. With damp hands, roll into balls. Chill (up to 24 hours) until ready to bake.
Transfer sheet pan to oven and bake until meatballs are browned and cooked through, about 12 minutes. Remove from oven and transfer meatballs to a plate. Pour ⅓ cup hot water onto the baking sheet and scrape up the brown bits that are stuck to the bottom using a metal spatula. Poor liquid and any bits into a measuring cup and set aside.
Make the Gravy: Melt butter in a 12 inch nonstick skillet over medium heat. Add flour and cook for one minute, whisking constantly. Slowly add reserved drippings from meatballs, chicken broth, beef broth and soy sauce, whisking constantly. Bring to a simmer and continue cooking until reduced slightly, about 5 minutes. Add cream and return to a simmer. Season to taste with salt and pepper.
Add meatballs to gravy and cook briefly to reheat. Garnish with chopped parsley or chives if desired. Serve with Stirred Lingonberries and Fresh Pickled Cucumbers.

Keywords: Swedish, meatballs, easy, classic

Fresh Pickled Cucumbers

October 31, 2019 by Kristi Leave a Comment

Fresh pickled cucumbers are an essential component of Nordic cuisine, and definitely a recipe you are going to want to have in your back pocket for when you are ready to make Swedish Meatballs, Danish Hotdogs, or any of the other wonderful uses for fresh pickles.

These quick pickles are not designed for long term storage so there is no canning process to follow. Simply cover the sliced cucumbers in a mixture of vinegar, salt, sugar, herbs and spices and let them sit for 30 minutes and they are ready to eat. Extremely easy, but these briny little bites add flavor and crunch wherever you choose to use them. For us, that sometimes means eating them straight out of the jar, which is okay too.

Fresh Pickled Cucumbers

An easy recipe for Scandinavian-style fresh pickled cucumbers with dill.

Author: Kristi
Prep Time: 10 minutes + 30 minutes resting time
Total Time: 40 minutes
Yield: 1 quart size jar of pickles 1x
Category: condiments
Cuisine: Scandinavian, Nordic, Swedish

Scale

Ingredients

1 large cucumber (preferably an English cucumber), sliced thin

2 tablespoons chopped fresh dill

1 cup distilled white vinegar

1 cup water

¼ cup granulated sugar

1 teaspoon black peppercorns

1 teaspoon coarse salt

Instructions

Place sliced cucumbers and dill in a quart-size mason jar
Heat remaining ingredients in a saucepan over medium heat until simmering.
Pour vinegar mixture into the jar with the cucumbers and dill. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature. The cucumbers are best fresh but will keep in the fridge for a week.

Keywords: quick, easy, pickles, cucumbers, dill

Stirred Lingonberries

October 31, 2019 by Kristi Leave a Comment

Stirred Lingonberries commonly grace the Scandinavian table. This simple mixture of lingonberries and sugar (sometimes cooked, sometimes not) is enjoyed as a sort of sweet relish. You will find it served alongside Swedish meatballs or potato pancakes and spooned over oat porridge or buttery Swedish pancakes. But did you know that the lingonberry is considered one of the most nutritious berries in the world? Rich in vitamin C and antioxidants, lingonberries are now touted as a superfood. They are believed to reduce inflammation, prevent urinary tract infections and, according to Dr. Oz, may even reduce the appearance of age spots. Superfood indeed!

Lingonberries are very tart in flavor, much like a cranberry, which is why they are almost always paired with some kind of sweetener before eating. Here in the United States, fresh lingonberries can be very difficult to find. Frozen lingonberries are available, especially if you live somewhere with a strong Scandinavian cultural presence (I buy mine at Ingebretsen’s Nordic Marketplace in Minneapolis or online from Sturdiwheat). You can almost always find preserved lingonberries or lingonberry jam no matter where you live, but they are not quite the same as Stirred Lingonberries.

Order some berries and give them a try! I think you are going to love them. They last forever in the freezer so you can look forward to using them in all sorts of different applications! For something a little different, try using them in my Nordic Wild Berry Almond Smoothie. It’s a delicious way to start the day.

Stirred Lingonberries

A simple but essential Scandinavian condiment made with lingonberries and sugar. Delicious on nearly everything!

Author: Kristi
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup 1x
Category: condiments
Cuisine: Scandinavian, Swedish, Nordic

Scale

Ingredients

1 cup frozen lingonberries, thawed

½ cup granulated sugar

Instructions

Stir lingonberries and sugar together. Let sit at room temperature until sugar dissolves. Store in the refrigerator for up to two weeks.

Keywords: easy, simple, lingonberries, stirred

Swedish Limpa

October 24, 2019 by Kristi Leave a Comment

As the weather begins to turn cold, my baking thoughts turn to the spicy, citrusy rye bread known as Swedish Limpa. A tender crumb thanks to the addition of buttermilk and a hint of orange and anise make this an exceptionally warm and comforting bread, perfect for fall and winter.

What is Swedish Limpa?

The word “limpa” simply means loaf in Swedish. Unlike some Scandinavian rye breads which can be dense and seedy, Limpa is slightly sweet with a fine crumb. In the United States there are many recipes for Swedish Limpa, most of which contain orange zest and spices such as anise, fennel and/or caraway. If you are of Swedish decent, chances are there is a recipe for Limpa in a family recipe box somewhere.

An Easy Rye Bread for Beginners

As I’ve discussed before, rye has a reputation for being a tricky flour to work with. But this simple loaf contains just enough bread flour in addition to rye to avoid any of the pitfalls associated with rye bread baking. If you are new to baking rye bread at home, this Swedish Limpa is the perfect place to start.

My Limpa Recipe

This recipe comes from my great-grandmother, Emma. She grew up on the southern tip of Sweden within sight of the sea. Her father owned the local flour and saw mill and also tended to fruit orchards on their land. As a child Emma travelled all over Sweden by train with her father selling fruit harvested from the family’s orchards.

In the early 1900’s, Emma immigrated to America, bringing this Limpa recipe with her. I’ve updated it slightly and added more detailed instructions, but it is very much in its original form. The combination of rye, orange and anise is as addictive as it is unusual. I often find myself craving a slice, slightly warm from the oven, spread with a generous layer of salted butter. And a good, strong cup of coffee, of course.

Food can be such a powerful link between past, present and future. Making this simple Swedish Limpa is a very tangible way for me to connect with my great-grandmother, revisit her stories and honor her legacy. And I am so delighted to carry this recipe forward and share it with you! As the leaves fly and the temperatures drop, give this warm, comforting and easy Swedish Limpa a try.

Swedish Limpa

An easy and tender buttermilk rye bread with just a hint of orange and anise. Perfect for fall and winter!

Author: Kristi
Prep Time: 20 minutes +3 hours rising time
Cook Time: 35 minutes
Total Time: 3 hours, 55 minutes
Yield: 1 loaf 1x
Category: bread
Method: baking
Cuisine: Nordic, Swedish, Scandinavian

Scale

Ingredients

1 cup buttermilk

1/4 teaspoon baking soda

1 tablespoon butter

2 tablespoons water

2 tablespoons molasses

Zest of 1 orange

1 teaspoon anise seed, toasted briefly in a dry skillet and then ground, or 1 teaspoon ground anise seed

1 teaspoon fine salt

2 teaspoons instant yeast

1 cup dark rye flour (I use the Bob’s Red Mill brand)

2 cups bread flour

Instructions

Combine buttermilk and baking soda in a liquid measuring cup. Set aside.
Combine butter, water, molasses and orange zest in a small saucepan and heat to a simmer. Remove from heat and cool slightly.
Add buttermilk mixture and molasses mixture to the mixing bowl of a stand mixer.
Add ground anise seed, salt, yeast and rye flour to the bowl.
Using the dough hook attachment, mix on medium low until ingredients are combined. Add bread flour and continue to mix on medium low until the dough is fully combined and clearing the sides of the bowl. Increase speed to medium and knead for approximately 4 minutes. If you are mixing and kneading the dough by hand, the process will take longer.
Remove the bowl from the mixer, cover with plastic wrap and let the dough rise at room temperature for approximately 2 hours.
Preheat oven to 375 degrees. Remove the dough from the bowl and pat into an oval shape that is about 1 1/2 inches thick. Cover lightly with plastic wrap and allow to rise for another 45 minutes to an hour.
Remove plastic wrap and decoratively score dough with a razor blade or a sharp knife. Place on a baking sheet and bake until golden brown, 30-35 minutes. The internal temperature of the dough should be at least 198 degrees when it is done. Allow bread to cool before slicing.

Keywords: Swedish, Limpa, bread, rye, easy

Toast Skagen with Caper Relish

October 15, 2019 by Kristi Leave a Comment

This elegant and easy Swedish appetizer is just the thing to have in your back pocket as the holidays approach and entertaining season begins to pick up steam. Pair these delectable little shrimp toasts with a bubbly cocktail and you’ve got the beginnings of a memorable evening.

What is Toast Skagen?

Toast Skagen is essentially griddled bread topped with a creamy shellfish salad known as Skagenröra and possibly a dollop of whitefish roe (caviar). The dish was originally created in the 1950s by Swedish chef Tore Wretman and is named for the fishing port of Skagen in northern Denmark. It remains a very popular appetizer in Sweden today.

Skagenröra can contain a variety of different shellfish but is usually made with small shrimp. Some recipes are entirely mayonnaise-based, and some contain a combination of mayonnaise and creme fraiche or sour cream. The former produces a much creamier salad, whereas the latter creates something a little lighter. Whichever route you choose is largely a matter of personal preference. Skagenröra usually contains dill and sometimes includes grated horseradish, Tobasco sauce or brandy for added flavor.

Toast Skagen is meant to be elegant and refined. While many of the open sandwiches in Scandinavian cuisine are served on dense rye bread, this one calls for a soft white bread, something that will create a thin, crisp crust and a soft interior when buttered and griddled in a hot pan.

How to Make Toast Skagen

While it looks and sounds impressive, Toast Skagen couldn’t be simpler to make. My recipe calls for frozen precooked small shrimp (I used the 91-100 count shrimp from Whole Foods) and a quick, creamy dressing that comes together in a snap. And supermarket white bread makes a very fine base for these easy toasts. I’ve added a briny caper relish for the top which cuts the richness of the salad and provides that salty flavor that might otherwise come from a dollop of fish roe. The combination is a truly memorable and impressive way to begin an evening.

Toast Skagen with Caper Relish

An elegant and easy Swedish appetizer with creamy shrimp salad and a bright and briny caper relish on top.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 8 small toasts 1x
Category: appetizer
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Toasts:

2 tablespoons mayonnaise

2 tablespoons creme fraiche

1 small shallot, minced

1 teaspoon dijon mustard

2 teaspoons lemon juice

1 tablespoon chopped fresh dill, plus more dill sprigs for garnish

½ pound small frozen precooked shrimp, thawed and drained (I use the 91-100 count size)

Coarse salt and freshly ground pepper

4 slices white sandwich bread, crusts removed and each slice cut into 2 triangles

Butter for spreading

Caper relish, recipe follows

For Caper Relish:

2 tablespoons capers, rinsed and drained

½ teaspoon lemon zest

1 tablespoon chopped fresh parsley

1 tablespoon olive oil

Instructions

Make the Caper Relish: Combine all ingredients in a small bowl. Set aside.
Make the Toasts: Whisk mayonnaise, creme fraiche, lemon juice, shallot, dijon and dill together in a small bowl. Gently fold in shrimp. Season to taste with salt and pepper.
Butter both sides of each triangle of bread. Heat skillet over medium heat. Add bread and fry on both sides until golden brown and crispy.
Transfer bread triangles to a clean work surface. Top each toast with shrimp mixture and a small dollop of caper relish. Garnish with dill sprigs. Serve.

Notes

If you can’t find small frozen shrimp, you can cut larger shrimp in to ½ inch size pieces.

Keywords: shrimp, toast, Toast Skagen, capers, seafood, salad, appetizer

Nordic Apple Strips

October 7, 2019 by Kristi Leave a Comment

I love it when I can use one dough in multiple ways. It’s like having a little black dress in your closet that pairs with heels and a necklace one day, tall boots and your favorite scarf the next. The dough I use for my Swedish Cinnamon Buns offers just that kind of versatility. These Nordic Apple Strips are made with the very same dough (sans the cardamom) and filling but in the form of a long strip filled with thin slices of fresh apple. You’ve got to love something that offers such delicious flexibility!

If you have never made my Swedish Cinnamon Buns before, know that there is a teeny-tiny extra step at the beginning of the process that makes a HUGE difference in creating the soft and tender texture of the final product. It is a technique borrowed from the process of baking Japanese milk bread. Basically, a small amount of 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 and moist final product that stays that way for a longer period of time. Science aside, it takes five minutes and yields amazing results. WELL worth the effort.

These Nordic Apple Strips are a really easy and delightful fall fika treat, basically a long buttery cinnamon bun with tender apple slices tucked inside. All you need is a crisp fall day, a cup of coffee and someone to share them with.

When you are ready for a little change from the afternoon cinnamon bun, give these Nordic Apple Strips a try! I know you won’t be disappointed.

Nordic Apple Strips

Author: Kristi
Prep Time: 45 minutes + 1 hour 30 minutes rising time
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Yield: 2 apple strips
Category: fika
Method: baking
Cuisine: Nordic Scandinavian, Swedish, Danish

Ingredients

For the Tangzhong:

5 tablespoons water

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

For the Filling:

5 tablespoons soft unsalted butter

Pinch of fine salt

3 tablespoons packed light brown sugar

2 teaspoons ground cinnamon

2 apples, peeled, cored and sliced thin

2 teaspoons all purpose flour

For the Egg Wash and Topping:

1 large egg

1 tablespoon water

Pearl sugar and sliced almonds for sprinkling

Instructions

Make the Tangzhong: Combine water, milk and flour in a medium saucepan. 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. It’s okay if it’s sticking to the bottom of the bowl slightly. If it seems too sticky, add another tablespoon of flour and mix for another 1-2 minutes. 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.
In the meantime, make the filling. Combine butter, salt, brown sugar and cinnamon in a medium bowl. Using a fork, mix ingredients together until a smooth, spreadable paste forms. In a small bowl, toss apples with flour. Set aside.
Once the dough has risen, preheat oven to 425 degrees. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean countertop. Divide into two pieces. Cover one piece of dough with plastic wrap. Roll other piece out with a rolling pin until it is in the shape of a rectangle that is about 8 x 15 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 an off-set spatula, spread half of the filling in a thin layer over the center third of the dough. Shingle a thin layer of apples on top of the filling (see photo).
Cover the filling by bringing each side of the dough to the center, overlapping slightly. You may need a metal dough scraper to help coax your dough from the counter top if it is sticking. Seal at the seams and the ends. Carefully transfer the strip to a prepared baking sheet (again, a metal dough scaper may be helpful here). Cover with plastic wrap and let rise for an additional 30-45 minutes. Repeat process with remaining dough.
Meanwhile, make the egg wash. Whisk egg and water together in a small bowl. Once the first strip is ready to go into the oven, remove plastic wrap and brush the surface of with the egg wash Sprinkle pearl sugar and almonds over the top.
Bake for 18-20 minutes or until golden brown. Repeat process with remaining strip. If the seam down the middle gives way and the strip open up while they are baking, not to worry. As they are cooling, gently coax them back together again. Cool slightly and serve warm or at room temperature.

Notes

These strips slice best with a sharp serrated knife (bread knife).

Easiest and Best Ground Beef Tacos

October 4, 2019 by Kristi Leave a Comment

Now that I’ve introduced you to the concept of Cozy Friday, you’re going to need an easy and delicious taco recipe to get you started. I’ve got you covered! This has been my go-to taco recipe for years and still holds a very special place in my recipe box for when we are craving some straight-up old school tacos.

Let’s face it, the world of tacos has grown exponentially since the 1970s when my mom made tacos for our family. EVERYONE ate ground beef tacos back then. That’s all there was. Nowadays the options for fillings are endless: Black bean and sweet potato, pork carnitas, lentils and roasted cauliflower, egg and chorizo, shredded chicken….I could go on and on. While I love venturing out into the brave new world of tacos, sometimes I just want that classic ground beef taco with ALL the fixings.

Part of the idea behind Cozy Friday is that you shouldn’t have to do a lot of work in the kitchen if you don’t want to. You’ve just finished a long stressful week of whatever it is that you do. You deserve a break, a chance to kick back, relax and celebrate that the weekend has officially begun. This is why we in the United States tend to go out on Friday nights. We want easy, festive and NO WORK WHATSOEVER. If you are in the no work whatsoever on Fridays camp, I highly recommend that you make the taco filling in advance (it reheats beautifully) so that you can truly enjoy your Cozy Friday in leisurely style. Let me know if you give these tacos a try in the comments below. I’d love to hear what you think!

Easiest and Best Ground Beef Tacos

A simple, delicious recipe for traditional ground beef tacos.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Cozy Friday
Cuisine: Nordic, Scandinavian, Mexican

Scale

Ingredients

For Taco Filling:

1 tablespoon canola oil

1 small onion, diced fine

3 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

1 teaspoon coarse salt

1 pound ground beef, approximately 90% lean

½ cup chicken broth

½ cup smooth tomato sauce

1 teaspoon packed brown sugar

2 teaspoons cider vinegar

To Serve:

Tortillas (flour or corn, soft or hard shell)

Shredded lettuce

Diced tomatoes

Shredded cheddar cheese

Avocado

Sour cream

Hot sauce

Instructions

Heat oil in a 12 inch nonstick skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes.
Add garlic and spices. Cook until fragrant, about 1 minute. Add ground beef and saute until no longer pink and just cooked through, about 5-7 minutes.
Add chicken broth, tomato sauce, brown sugar and vinegar. Stir to combine and allow mixture to simmer over low heat for 10-15 minutes. Season to taste with additional salt if necessary. Serve with tortillas and toppings.

Notes

*Adapted from The America’s Test Kitchen Family Cookbook

Keywords: Cozy Friday, tacos, ground beef, easy, quick, simple