Recipes

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

Cozy Friday

October 4, 2019 by Kristi Leave a Comment

When I began this blog, I was quite sure that my Mexican food eating days were behind me. Hello boiled potatoes, salmon and rye bread…goodbye tacos and guacamole. Imagine my surprise when I discovered that many Scandinavians spend their Friday nights getting cozy at home and eating chips and tacos! Known as Fredagsmys in Swedish (Cozy Friday) or Tacofredag in Norwegian (Taco Friday), this unlikely tradition began in the 1990’s with an ad campaign for chips. This genius marketing concept glorified the idea of spending Friday nights at home munching on tacos and hanging out with your friends and family. Cozy Friday quickly became a popular ritual in modern Scandinavian culture and continues its reign as the thing to do on Friday to celebrate the beginning of the weekend.

Tips for Creating Your Own Cozy Friday Ritual

1. Find some delicious, easy taco recipes. I’ll get you started with this one for THE BEST ground beef tacos (it’s important to master the basics after all), but consider branching out from this good old stand-by. There are so many interesting taco recipes out there these days featuring chicken, fish, beans or roasted vegetables in place of the predictable ground meat. Get creative!

2. Chips and dip. Whether it’s salsa, guacamole or something more exotic, you’re going to want something crunchy to munch on while you prepare your tacos.

3. Beverages. Whatever your festive beverage of choice might be. I am a beer and tacos kind of girl but also love a good margarita now and then.

4. Convince your people to stay home with you. You don’t need to ask this homebody to spend Friday night in. But here in the U.S., we are more likely to go out for a bite to eat on Friday nights that our Scandinavian counterparts. Make Cozy Friday a festive occasion, a reason to stay home in and of itself.

5. Find something fun to watch. Scandinavians typically gather around the television and watch something together as they munch on their tacos. Find a movie or show that everyone can agree on (sometimes this is the hardest part) and snuggle in for dinner and a show.

Swedish Ginger Snaps (Pepparkakor)

October 1, 2019 by Kristi 2 Comments

This recipe was brought over from Sweden by my great-grandmother, Emma, when she immigrated to the United States in the late 1800s. Emma was known for hosting legendary afternoon fika gatherings, and these ginger snaps were one of the signature cookies she would serve.

I know there are a lot of ginger snap recipes out there but I’m telling you, these cookies are really something special. They are thin, REALLY thin, as many Swedish style ginger snaps are. But instead of being hard and crispy all the way through, these are slightly chewy on the inside with just the right amount of crispness around the edges. These ginger snaps are melt-in-your-mouth buttery and have just the right amount of spice…perfect for an afternoon fika treat.

Secret Weapon: Pastry Flour

The unique texture of these gingersnaps is thanks to the inclusion of pastry flour in the dough. Pastry flour is a very soft, low-protein flour that produces exceptionally tender baked goods (pastry flour has approximately 9 percent protein while all-purpose flour has closer to 11 percent). While pastry flour is not something you might normally stock in your pantry, these cookies are reason enough to pick some up.

In an effort to make your life easier, I tried making these gingersnaps over the weekend with a combination of all-purpose flour and cornstarch, a common substitute for pastry flour. I was really hoping to avoid asking you to buy a specialty flour just for these ginger snaps. While this batch was indeed soft and tender, they did not have that thin, crispy-chewy quality of the original. If you are dying to make these and don’t want to pick up a bag of pastry flour, go ahead and use the all-purpose flour/cornstarch combination. They are still delicious, but they will be slightly thicker and have a more chewy texture throughout than the pastry flour version.

Tips for Ginger Snap Success

Use pastry flour. The texture of these cookies when made with pastry flour is sublime. It is well worth the investment.
Chill the dough thoroughly and keep it cold as you roll the cookies. Because pastry flour is so soft, this dough can be sticky and a bit difficult to work with. Make sure your dough is good and cold before you begin rolling it. I like to take just a portion of it from the fridge for rolling, leaving the rest in the refrigerator until I need it. If you find that the dough is becoming too soft to work with, put it back into the fridge or freezer and let if firm up before working with it again.
Roll small balls of dough, no more than 1/2 to 3/4 inch in diameter and leave plenty of room between ginger snaps. These cookies spread as they bake and if you don’t start with a small portion of dough, the ginger snaps will run together as they bake. I am usually able to get 5 rows of 4 cookies on each sheet.
Dip the bottom of your glass in sugar before flattening each cookie. As I said, this dough is sticky and if you don’t have a protective layer of sugar on the bottom of your glass, it will stick to the ginger snap. Also, that outer layer of sugar helps contribute to the delightful texture of the finished product.
Don’t over bake. The cookies will rise slightly in the oven and then fall becoming flat. This is when they are done. In my oven that takes about 8 minutes per batch.
Cool the cookies completely before removing them from the pan. This helps them release cleanly without any sticking. If you try to remove them too soon, the ginger snaps have a tendency to stick to the parchment paper.

I really hope you try these ginger snaps. They are truly one of a kind. Please let me know if you do in the comments below!

Swedish Ginger Snaps (Pepparkakor)

★★★★

4 from 1 reviews

A truly special Swedish ginger snap with a crispy outer edge and a pleasantly chewy center. The perfect fika treat!

Author: Kristi
Prep Time: 1 hour + chill time
Cook Time: 8-10 minutes
Total Time: 3 hours
Yield: 80–90 cookies 1x
Category: fika
Method: baking
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Dough:

2 cups pastry flour OR 1 ¾ cups all-purpose flour and ¼ cup cornstarch

1 1/2 teaspoons baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup butter

3/4 cup sugar

1/4 cup molasses

1 egg

To Roll Out the Cookies:

1/2 cup granulated sugar (more if needed)

Instructions

Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.