Vegetarian

Simple Egg Salad Smørrebrød

April 28, 2020 by Kristi Leave a Comment

Egg salad is a classic topping for Danish smørrebrød for good reason. The creamy, rich salad is a perfect pair for the hearty rye base and a handful of fresh greens. It’s also something simple that you can likely whip up with what you have on hand.

My recipe for the egg salad itself doesn’t call for any fancy ingredients and can easily be adapted to what you have in your fridge. The capers are a nice touch, though, if you have them and some kind of soft fresh herb (tarragon, parsley, chives, basil) really perks up the salad and adds pleasant flecks of green for visual appeal. And if you don’t have any rye bread around, toasted bread of any kind would be a nice base for this open sandwich. Egg salad is also delicious on top of crispbread or crackers!

Making egg salad is not difficult, but I do have a few tips and tricks for helping yours turn out creamy and delicious every time.

Start with perfectly boiled eggs. I’ve been using the method outlined here for years and I swear by it. Simply submerge the eggs in cold water and bring to a boil. Remove from the heat and cover for exactly 10 minutes. Transfer to cold water to stop the cooking. Perfect hard-boiled eggs every time!
Create a delicious creamy base. I like to use mostly mayonnaise, a little bit of sour cream and a few teaspoons of dijon mustard. Creme fraiche might be a nice stand in for the sour cream or even yogurt!
Whisk in the cooked egg yolks before adding the whites. It’s nice to be able to really whisk those yolks into the creamy base vigorously without having to worry about damaging your nicely chopped egg whites.
Add some flavor and crunch. I love the briny capers in here along with a little chopped shallot and tarragon. But you could add a variety of things at this point: chopped green onions, celery, pickles, parsley, basil, chives…..all would be delicious here!

I hope you give this Egg Salad Smørrebrød a try! Yes, it is simple and basic, but sometimes simple is best, don’t you think? Let me know how it turns out in the comments below! I always love hearing from you.

Simple Egg Salad Smørrebrød

A simple recipe for a classic Danish open sandwich featuring creamy egg salad with capers and fresh tarragon.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 open sandwiches
Category: smørrebrød
Cuisine: Danish, Scandinavian, Nordic
Diet: Vegetarian

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread such as rugbrød

Butter for spreading

2-3 handfuls of baby arugula leaves or other baby lettuces

4 radishes, sliced thin (optional)

For the Egg Salad:

4 large eggs

3 tablespoons prepared mayonnaise

1 tablespoon sour cream

2 teaspoons dijon mustard

1 shallot, minced

1 tablespoon capers, rinsed, drained and chopped coarsely

1 tablespoon chopped fresh tarragon, chives and/or parsley

Coarse salt and freshly ground pepper

Instructions

Make the Egg Salad: Place eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
Combine the remaining ingredients in a medium bowl. Peel the eggs and cut in half. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Cut the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper.
Transfer rye bread slices to a clean surface. Butter the bread. Place a handful of arugula leaves on top of the butter. Divide egg salad evenly between the slices of bread. Top each sandwich with radish slices if desired. Serve.

Keywords: egg salad, smørrebrød, simple, sandwich, capers, Danish, Scandinavian, Nordic

Easy Vegetarian Split Pea Soup with Barley

April 24, 2020 by Kristi Leave a Comment

It occurred to me the other day that I don’t have a split pea soup recipe on the site. Given that pea soup is a Nordic staple, I thought it was high time to fix that!

I considered doing something more traditional, with a ham hock or some other pork product added to the soup for meatiness and flavor. But then I decided that it would be nice to have a really good vegetarian version of split pea soup, one that was just as hearty and satisfying as those containing meat.

The inspiration for this Vegetarian Split Pea Soup with Barley comes from Deborah Madison’s indispensable Vegetarian Cooking for Everyone. What really caught my eye about her recipe was the inclusion of smoked paprika which gives the soup a smoky quality similar to what you might get with ham or bacon. Another small but impactful ingredient here is a tablespoon of soy sauce added at the end. While this isn’t enough to make your soup taste like soy sauce, it is just the right amount to amp up the umami factor, adding a savory depth that can be hard to achieve in vegetarian cooking. Add some aromatics and chopped fresh herbs and you’ve got yourself a satisfying base for vegetarian pea soup.

You will notice that the recipe calls for a pinch of baking soda. While this might seem odd or out of place, the baking soda actually helps soften the split peas more thoroughly and quickly by changing the pH level of the cooking liquid. But no more than a pinch! Too much baking soda can lead to off flavors in the final product.

Finally, I wanted to add something for textural contrast to give the soup a bit more heft. I immediately thought of pearl barley. I liked the idea of cooking it separately and topping each serving with a generous spoonful or two of hearty barley grains. This was just what I was looking for! I now had a savory, smoky and satisfying version of vegetarian (vegan, even!) split pea soup that could compete with its meaty counterparts any day of the week.

I hope you give this soul-warming soup a try. I know we can all use a little comfort food these days, and this Easy Vegetarian Split Pea Soup with Barley is both satisfying AND nourishing in the best of ways.

Easy Vegetarian Split Pea Soup with Barley

A soul-warming and delicious vegetarian split pea soup featuring smoked paprika and hearty pearl barley.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4-6 servings
Category: soups and stews
Cuisine: Nordic, Scandinavian
Diet: Vegan

Ingredients

2 tablespoons olive or canola oil

1 large onion, diced small

2 carrots, peeled and diced small

3 cloves of garlic, minced

2 teaspoons chopped fresh thyme or 1 teaspoon dried

1 teaspoon smoked paprika

1 teaspoon chopped fresh rosemary

1 ½ cups yellow split peas, picked over and rinsed

4 cups vegetable or low-sodium chicken broth

4 cups water

Pinch of baking soda

1 bay leaf

1 tablespoon soy sauce

2 tablespoons chopped fresh parsley

Coarse salt and pepper to taste

Cooked pearl barley for serving (see note)

Instructions

Heat oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are tender and beginning to brown, 5-7 minutes. Add garlic, thyme, smoked paprika and rosemary and cook for an additional minute.
Add split peas, broth, water, baking soda and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are very tender, about 45 minutes to an hour.
Add soy sauce and parsley and season the soup to taste with salt and pepper. Garnish with pearl barley and serve.

Notes

I like to cook barley using the pasta method: Bring a large pot of water to a boil. Add barley and season with salt. Cook until the barley is tender, about 30-40 minutes. Drain and enjoy!

Keywords: easy, split peas, vegetarian, vegan, smoked paprika, barley, Nordic, soup

Sourdough Danish Rye Bread (Rugbrød)

April 21, 2020 by Kristi 10 Comments

So…do you have a sourdough starter bubbling away on your countertop yet? Many of you must because I’ve had several recent requests for a sourdough version of rugbrød, the dense Danish rye bread that is often used as the base for smørrebrød. So I figured it was probably time to get this recipe up on the blog!

I’ve been making this sourdough rugbrød for several years now, long before I created this easy overnight version that I posted on the blog last fall. At the time, I figured that a lot of people don’t keep sourdough starters at home, and they might appreciate a version that relies on commercial yeast for leavening. But, there is something to be said for making the real thing with your very own sourdough starter. Not only is it satisfying to use wild yeast for leavening, it also creates a delicious bread with a subtle tang that you will only get through the sourdough process. Sourdough bread also lasts longer than bread leavened with commercial yeast thanks to its acidic nature. So let’s get started with the basics, shall we?

WHAT IS RUGBRØD?

Rugbrød simply means “rye bread” in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. It is almost always baked in a 13 x 4 inch pullman pan with a lid. This helps the rye bread bake properly and gives it its characteristic square shape.

Rye breads, particularly those baked here in America, often have a variety of ingredients added to them to enhance their color (making them darker in appearance) and flavor. Common additions include caramel coloring (no thank you), stout beer, cocoa powder, espresso powder and molasses. Rugbrød, in contrast, has very little additional flavoring, perhaps just a little molasses for sweetening. It is meant to be a very straightforward bread so that it can serve as a neutral base for a variety of different sandwich toppings. Sometimes I will come across a rugbrød recipe that calls for flavor enhancers such as caraway, fennel or anise seed in the dough, but this seems to be more of an exception than the rule. Again, simple is the name of the game here.

When it is served, Rugbrød is typically sliced thin (a little less than a quarter of an inch) and buttered liberally with salted butter. There is actually a word in Danish, tandsmør, which means “tooth butter”. It refers to buttering your bread generously enough so that when you bite into it you can see your teeth marks in it. You butter lovers know what I’m talking about. It may be enjoyed as is, simply slathered with butter, or it can be piled with additional ingredients to form the base of smørrebrød, the famous Danish open sandwich.

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

WHAT MAKES RYE SO SPECIAL?

Rye has many unique qualities that make it quite different from wheat, both as a whole grain and in flour form:

Rye has historically been important for the Nordic region as it is a hearty plant that can tolerate poor soil and weathers cold and wet conditions better than most grains. It was the primary grain relied upon for bread-baking in the north for centuries and is still popular today.
Rye flour has less gluten than wheat flour. Gluten strands form the structure of bread and trap gases produced by the yeast so that your bread leavens properly. Because gluten doesn’t form well when rye flour is mixed with water, rye breads are always more dense in structure and have a closer crumb that wheat breads.
Rye flour holds more water than wheat flour and contains certain enzymes that convert starch to sugar. This can cause rye breads to be overly moist and have a gummy texture if not handled and baked properly.
Your sourdough starter will help your loaf of rye bread succeed. While rye’s unique qualities can make it challenging to use in a bread recipe, your sourdough starter can help counteract some of those challenges. Using a sourdough starter contributes certain acids to the dough which help neutralize some of the negative effects of the enzymes that can cause the bread to have a gummy texture.
Rye breads get better with a little age. Unlike wheat breads which are best eaten shortly after cooling, both the texture and flavor of rye bread improves after a rest of 24-36 hours.
An interesting fact: There is a fungus called ergot that can attack rye plants causing the grains to become highly toxic to humans and trigger hallucinations if ingested. Some historians believe that ergot-infested rye was the cause of the hallucinations that led to the Salem witch trials in Massachusetts in 1692. Fortunately, modern industrialization has all but eliminated any risk of ergot-infected rye as any diseased grains are removed prior to processing.

The Sourdough Process

Making sourdough rugbrød is really quite simple. Here is a quick overview of the process from start to finish:

Weighing Your Ingredients in Grams

The first thing you might notice about the recipe is that it is written in grams. Don’t let that intimidate you. Most sourdough recipes are written by weight in grams and it is actually a really easy and accurate way to bake. Simply zero out your kitchen scale with the bowl you plan to use sitting on top. Set the scale to grams and start weighing! Seriously….easier than cups and spoons. Just remember to zero out your scale every time you add a new ingredient.

The Day Before You Bake: Refresh Your Starter

It’s best to a use refreshed and ripe sourdough starter when you begin to build your dough. What does “refreshed and ripe” mean? Simply that you fed your starter about 8 hour prior to when you plan to use it. It should be bubbly, active and puffy throughout.

The Night Before You Bake: Create a Levain

This recipe calls for a levain, which is a term for a portion of the dough that will ferment overnight before we mix the final dough. A levain consists of water, flour and a bit of ripe sourdough starter.

The Night Before You Bake: Create a Soaker

This recipe also calls for a soaker. This is a mixture of rye chops (or Bob’s Red Mill 7 Grain Hot Cereal Mix) and seeds that will sit overnight in water prior to adding it to the final dough. Soaking these ingredients overnight in water helps soften them so that they will have a pleasant texture in the final loaf.

The Next Morning: Build Your Final Dough

Your levain and soaker have been sitting overnight and it’s time to put the final dough together. This couldn’t be easier. Simply add all the ingredients for the dough to the bowl of a heavy duty stand mixer. Mix on low for a few minutes and then increase the speed to medium for a few minutes, scraping down the sides of the bowl occasionally. That’s it! There is no kneading of this dough by hand as it is far too sticky to do so.

The Rise

From here we scrape the dough into a greased and floured 13 x 4 pullman loaf pan with a lid. And then we wait. We let the dough rise and do its thing while we attend to whatever it is that we need to do. The dough should come within 1/2 inch of the top of the pan before we pop it in the oven. This will take anywhere from 1 1/2 hours to 4 hours depending on the temperature of the dough and the temperature of your kitchen. Be patient and move your dough to a warmer spot if you want to speed things up a little. I will often turn the oven on and then let the pan sit on top of the stove while the oven preheats.

The Bake

So what’s up with the different baking temperatures in this recipe? They really do have a purpose, I promise. This method of baking helps prevent the enzymes that produce a gummy texture in rye breads from developing by keeping the loaf from spending too much time in the temperature zone where enzyme formation is the most favorable. The texture of your your bread will be moist and cooked evenly all the way through….just like you want it to be!

If you make your own smørrebrød at home or would like to, please give this sourdough rugbrød a try. It is one of the most delicious and nutritious breads out there and a great way to dip your toe into the world of sourdough. And using it as a base for a Nordic open sandwich will give you a true taste of authenticity. If you are new to smørrebrød, there are several open sandwich recipes on the blog to get you started:

Sourdough Danish Rye Bread (Rugbrød)

★★★★★

5 from 1 reviews

An easy and straightforward recipe for authentic sourdough Danish Rye Bread (Rugbrød). Perfect for creating delicious Nordic open sandwiches known as smørrebrød!

Author: Kristi
Prep Time: 30 minutes+fermenting and rising time
Cook Time: 1 hour, 15 minutes
Total Time: 16 hours (largely unattended)
Yield: 1 13 inch loaf 1x
Category: breads, rye, smørrebrød
Method: baking, sourdough
Cuisine: Nordic, Scandinavian, Danish

Scale

Ingredients

Special Equipment Needed:

Kitchen scale

Heavy duty stand mixer

13 x 4 inch pullman loaf pan with lid

Ingredients for the Night Before:

For the Levain:

300 grams dark rye flour

100 grams bread flour

350 grams water

70 grams ripe sourdough starter

For the Soaker:

75 grams rye chops or 7 grain hot cereal such as Bob’s Red Mill

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

½ cup flax seeds

285 grams water

Ingredients for the Day of Baking:

All of the Levain

All of the Soaker

200 grams dark rye flour

130 grams bread flour

180 grams water

18 grams salt

2 tablespoons molasses

Instructions

The night before, make the Levain and the Soaker: Combine the ingredients for the Levain in a medium bowl. Stir with a spoon to combine (mixture will be thick and the texture of wet cement). Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours. Combine the ingredients for the Soaker in a small bowl. Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.
The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour. Set aside.
Combine the Levain and the Soaker in the bowl of a heavy duty stand mixer. Add remaining dough ingredients. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally. Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes.
Using a sturdy spoon or spatula, transfer the dough to the prepared loaf pan, distributing it evenly across the length of the pan and smoothing out the top with a rubber spatula (if you are having trouble smoothing out the top, dampen the spatula slightly with water). Dust the surface of the loaf generously with rye flour. Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough.
Meanwhile, preheat the oven to 500 degrees. Place the covered loaf pan in the oven and bake for 15 minutes. Reduce the temperature of the oven to 400 degrees. Bake, covered, for an additional 15 minutes. Pull the loaf pan from the oven and remove the lid. Reduce the temperature of the oven to 325 degrees and continue to bake, uncovered, for an additional 45 minutes. Remove loaf from the oven and tip out onto a wire cooling rack. Let cool completely before slicing. Rye breads improve after a bit of resting time. If you can wait until the following day to slice into it, wrap the completely cooled loaf loosely in foil and let it cure until the next day. The bread will keep for about 4 or 5 days at room temperature wrapped loosely in plastic wrap and a layer of foil. For longer storage, wrap tightly and freeze.

Notes

This recipe is adapted from From the Wood Fired Oven by Richard Miscovich

Keywords: Danish, rye, sourdough, rugbrød

Salted Caramel Apple Oat Porridge

April 14, 2020 by Kristi Leave a Comment

Temperatures have dipped back down below freezing here, which is quite normal for spring in Nebraska. These chilly mornings find me dreaming about a bowl of warm, satisfying porridge. Oatmeal is quite often my go-to breakfast, especially when it’s cold outside, and I’m pretty sure I’m not alone! While we oatmeal lovers can always opt for some simple toppings, brown sugar and bananas for example, sometimes it’s fun to do something a little different, a little exciting even, with that basic bowl of porridge.

And that’s where this Salted Caramel Apple Oat Porridge comes in. This recipe is inspired from the menu at GRØD, the trendy porridge bar with several locations in Denmark. I have not been (it’s definitely on my travel bucket list!), but I follow them on Instagram and frequently visit their website to peruse their creative and inspiring menu. If you are up for a little armchair Scandinavian travel, I encourage you to check it out! You will be amazed at the innovative porridge combinations they have to offer.

One of the most popular items on their menu is a steel cut oat porridge with homemade caramel sauce, apples and toasted almonds like this one. I already had a recipe for an easy and delicious salted caramel sauce so I figured I was already halfway to recreating this delicious breakfast at home.

But first I needed a solid foundation for my porridge bowl: the oats themselves. I opted for steel cut oats over rolled. They take a little longer to cook, but their toothsome yet creamy texture is hard to beat and worth a little extra time on the stove. And you can easily make them ahead of time. I will often make a big batch of steel cut oats on Sunday and reheat small portions for myself each morning throughout the week.

Cooking steel cut oats couldn’t be simpler. The ratio of oats to liquid is always 1 to 4 (1 cup of oats for every 4 cups of water and/or milk). I do take the extra step of toasting the oats in butter for a few minutes prior to adding the water. This isn’t necessary but adds a delicious nutty/toasty flavor to your oats that really takes them to the next level.

Cook the oats for as long as you like depending on the texture you prefer. I like mine to have just a little bite to them, like an al dente pasta. That usually means about 25-30 minutes of simmering time. You won’t need to stir much at first, but as you near the end of the cooking time you’ll want to stir the oats frequently so they don’t stick to the bottom of the pot as they thicken. If you like your oats a bit softer and want to continue cooking them for a longer period of time, you may need to a little water towards the end to achieve a creamy, not-too-thick consistency and to limit sticking to the bottom of the pot.

You are going to love this Salted Caramel Apple Oat Porridge! It’s deeply comforting and satisfying and just a little bit indulgent. Sounds like the perfect start to your day, doesn’t it? If you give it a try, let me know in the comments below! I’d love to hear from you!

Salted Caramel Apple Oat Porridge

Creamy steel cut oats topped with crisp apple, toasted almonds and homemade salted caramel sauce.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: breakfast/brunch
Cuisine: Nordic, Scandinavian, Danish
Diet: Vegetarian

Ingredients

1 tablespoon unsalted butter or extra-virgin coconut oil

1 cup steel cut oats

4 cups water

½ teaspoon fine salt

2 apples, diced medium

1 cup sliced almonds, toasted

1 cup Salted Caramel Sauce

Ground cinnamon for sprinkling, optional

Instructions

Heat butter in a large saucepan over medium heat. Add oats and cook, stirring frequently, until oats begin to smell toasty, about 3 minutes. Add water and salt. Bring mixture to a boil over medium-high heat and then reduce to a simmer. Simmer oats, stirring occasionally, until porridge is thick and creamy and the oats are tender, about 25-35 minutes.
Place warm oatmeal in a bowl. Top with diced apples, almonds and Salted Caramel Sauce. Sprinkle with cinnamon if desired. Serve.

Keywords: steel cut oats, oatmeal, salted caramel, almonds, porridge

3 Ingredient Salted Caramel Sauce

April 14, 2020 by Kristi Leave a Comment

This sauce is a serious go-to around our house. We always have the ingredients on hand (sugar, cream and salt), and I’ve been known to whip up a batch at 9:30 at night for a quick topping for late night bowl of ice cream. Seriously….3 ingredients and 15 minutes! You’ve got to give this one a try.

The best part? It’s really, really easy to make. Homemade caramel sauce gets a bad rap sometimes for being finicky, but I promise, this recipe is as simple and straightforward as they come.

Tips and Tricks for Perfect Salted Caramel Sauce

Making perfect Salted Caramel Sauce every time is all about technique and a little bit of practice. Here are some tips and tricks to help you along:

Gently whisk the water and sugar together on the bottom of the pan while the sugar is dissolving. You want to avoid splashing the sugar and water mixture up on the sides of the pan as that can lead to crystallization of the final product (a caramel sauce that is grainy in texture and cloudy in appearance).

Three Ingredient Salted Caramel Sauce — *Clear and bubbly. Time to leave it undisturbed until it begins to turn amber.*

Once the sugar has dissolved, leave the mixture undisturbed as it cooks. Again, it’s all about avoiding crystallization on the sides of the pan. The mixture will be clear and extremely bubbly as it cooks. Simply let it do its thing and keep a close eye on it.
Once it begins to turn amber in color, gently swirl the pan over the heat. This helps even out the heat and the caramelization of the sugar.

Once you’ve reached the desired deep shade of amber, turn off the heat and immediately pour in the cream. Caramel can go from perfect to overcooked in a matter of seconds. Pouring in the cream will cool down the mixture and stop the cooking process.
Be extra careful during this process! Caramel is extremely hot and the mixture will bubble up when you add the cream. At this point, the caramel will be a bit of a incohesive mess. No worries! Simply whisk the mixture until it is silky smooth throughout.
If you plan to use the caramel sauce on ice cream (and you should), add a tablespoon or two of water after everything comes together. When the caramel comes into contact with the cold ice cream, it can harden rather than maintaining that silky smooth texture we just worked so hard to achieve. Adding a tablespoon or two of water prevents this from happening and maintains the fluidity of the sauce.

Where might you use this Salted Caramel Sauce? Ice cream is just the start! Here are some other recipes on the site that might benefit from a drizzle of warm salted caramel:

I hope you give this easy 3 Ingredient Salted Caramel Sauce a try! It’s incredibly delicious and versatile….just the thing to have in the fridge for that morning bowl of porridge or late night bowl of ice cream.

3 Ingredient Salted Caramel Sauce

The easiest and best homemade salted caramel sauce made with only 3 ingredients.

Author: Kristi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: about 1 cup 1x
Category: desserts, sauces
Cuisine: Nordic, Scandinavian

Scale

Ingredients

¾ cup sugar

¼ cup water

½ cup heavy cream

½–1 teaspoon flaky sea salt, such as Maldon

Instructions

Combine sugar and water in a medium saucepan. Cook over medium heat, gently whisking on the bottom of the pan as necessary until the sugar dissolves. Continue to cook, without stirring, until mixture begins to turn amber in color.
Gently swirl the pan to even out the cooking. Continue to cook and swirl the pan until the mixture is deep amber in color.
Immediately turn off the heat and carefully pour in the cream (caramel is VERY HOT and it WILL splatter). Whisk until cream is fully combined. Add sea salt (I like a full teaspoon in mine but if you don’t want yours as salty, start with ½ teaspoon).
If sauce seems too thick, add a tablespoon or two of water until desired consistency is reached. If you plan to serve it on top of ice cream or something else cold, definitely add a tablespoon or two of water. This will keep the sauce from hardening when it comes into contact with the cold ice cream. Salted Caramel Sauce keeps for two weeks in the fridge. Warm briefly in the microwave before serving.

Keywords: salted, caramel, sauce, easy

Roasted Broccoli Smørrebrød with Whipped Ricotta

April 10, 2020 by Kristi Leave a Comment

Are you familiar with the term “fancy toast”? Essentially, fancy toast is artisan bread that is toasted and then topped with a variety of tasty ingredients. Sounds a bit like smørrebrød doesn’t it? I thought so too! If it’s alright with you, I think we should extend our definition of smørrebrød to include open sandwiches that might otherwise fall into the fancy toast category. This is not much of a stretch, really. There are MANY different types of smørrebrød, and not all of them are served on the traditional rugbrød. I feel no need to limit ourselves to one type of bread as the base for our open sandwiches. And who doesn’t love toast!?

Which brings me to this DELICIOUS Roasted Broccoli Smørrebrød with Whipped Ricotta. This open sandwich is really something special….tender, caramelized roasted broccoli tossed with sun-dried tomatoes and briny olives, and it all sits on a bed of creamy, dreamy whipped ricotta.

Whipped Ricotta Cheese

We’ve all had ricotta cheese in a lasagna or other stuffed pasta, but have you ever had whipped ricotta? Somehow, whirling whole milk ricotta around in the food processor with a little olive oil takes this otherwise slightly grainy cheese to a new level of silky, billowy softness. I’m talking creme fraiche-like in texture.

While you could use part-skim rather than whole milk ricotta cheese here, it won’t have the same rich flavor or creamy texture. My advice? Stick with the real thing.

Whipped ricotta makes a fabulous creamy base for a vegetarian smørrebrød. And trust me, this roasted broccoli and whipped ricotta combination is only the beginning. I’m thinking garden tomatoes in the summer, roasted cubes of butternut squash in the fall…imagine the delicious possibilities!

Roasted Broccoli

If you’ve never roasted broccoli before, you are in for a treat. In only 20 minutes, the high heat of the oven produces crisp tender broccoli that is caramelized and incredibly flavorful. Toss in some tangy, briny flavor in the form of sun-dried tomatoes and olives and you’ve got an easy and delicious topping for your smørrebrød.

I really hope you give this Roasted Broccoli Smørrebrød with Whipped Ricotta a try! It is one of my new favorites and I think it will be one of yours, too.

Roasted Broccoli Smørrebrød with Whipped Ricotta

A delicious open sandwich featuring creamy whipped ricotta cheese, tender roasted broccoli, sun-dried tomatoes and briny olives.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 sandwiches
Category: smørrebrød
Cuisine: Scandinavian, Nordic, Danish
Diet: Vegetarian

Ingredients

For the Smørrebrød:

4 large slices rustic bread, such as sourdough, cut in half

1 garlic clove, peeeled

Whipped ricotta, recipe follows

Roasted Broccoli with Olives and Sun-Dried Tomatoes, recipe follows

For the Roasted Broccoli with Olives and Sun-Dried Tomatoes:

12 ounces broccoli florets, cut into 1-inch pieces (about 6 cups)

2 tablespoons extra virgin olive oil

Coarse salt and ¼ teaspoon red pepper flakes

3 tablespoons chopped good-quality olives, pitted (kalamata or a mix)

3 tablespoons chopped sun-dried tomatoes

1 teaspoon chopped fresh oregano

For the Whipped Ricotta:

1 ½ cups whole-milk ricotta cheese

3 tablespoons extra-virgin olive oil

Squeeze of fresh lemon juice

Coarse salt to taste

Instructions

Roast the broccoli: Preheat the oven to 425 degrees. Toss broccoli on a rimmed baking sheet with the olive oil, salt and red pepper flakes. Roast until tender and browned in spots, about 18-20 minutes, tossing once halfway through. Toss warm broccoli with olives, sun-dried tomatoes and oregano. Season with additional salt to taste.
Meanwhile, whip the ricotta: Transfer ricotta cheese, olive oil and lemon juice to a food processor and whip until smooth, scraping down the sides of the bowl as necessary. Season to taste with coarse salt.
Make the smørrebrød: Toast the bread and rub each piece with the peeled garlic clove. Generously spread with whipped ricotta and top with roasted broccoli mixture. Serve.

Keywords: roasted, broccoli, sun-dried tomatoes, olives, ricotta, whipped ricotta, fancy toast, smørrebrød

Swedish Sticky Chocolate Cake (Kladdkaka)

April 7, 2020 by Kristi 2 Comments

I’m no mind reader, but I’m pretty sure this Swedish Sticky Chocolate Cake is what you need right now. It’s simple to make, super-chocolatey and calls for pantry staples that you are likely to already have on hand. See what I mean? It’s just what you need. And did I mention it’s gluten and dairy-free? YES. It’s true. You can feed it to nearly everyone.

Swedish Sticky Chocolate Cake is one of Sweden’s most beloved fika treats. It meets all the requirement for an at-home afternoon baking project: Easy, delicious and an excellent pair with coffee. Think of it as a Swedish brownie cake that is lightly crispy on the outside and a bit gooey on the inside. Swedish Sticky Chocolate Cake is delicious on it’s own, maybe with a sprinkle of powdered sugar on top, but it can also be dressed up with a little whipped cream and fresh berries or ice cream and suddenly it’s a company-worthy dessert.

Tips and Tricks for Kladdkaka Success

Use a 9-inch springform pan. Springform pans are really nice for a cake like this because you are able to remove the sides of the pan and leave the base in place. Because this cake is indeed STICKY, it can be difficult to transfer it from the baking pan to a serving plate. Feel free to use a regular 9-inch cake pan or a pie plate, just plan on serving it straight from the pan.
Grease the pan and dust it with cocoa powder. Again, this cake is delightfully STICKY, so measures must be taken to make it easy to release from the sides and from the bottom of the pan.
Use canola oil instead of butter. Not only is canola oil a pantry staple, it makes an exceptionally moist and tender cake. In some cases, you might miss the buttery flavor but in a cake like this with BIG chocolate flavor, you won’t miss it.
Include a hefty dose of cocoa powder. Some recipes for Sticky Chocolate Cake call for as little as 1/4 cup of cocoa powder. I tested several different amounts but kept coming back to half a cup which gives this cake deep, rich chocolate flavor.
Use almond flour. Not only does this make your cake gluten-free, it ups the tenderness factor. You can sub in all-purpose flour, but your cake might be a bit less gooey and more brownie-like. Absolutely delicious either way!
Add just a bit of espresso powder. This is optional, but a little bit of espresso powder really enhances the flavor of the chocolate without making the cake taste like coffee. Read this informative post here from the King Arthur Flour blog if you would like to learn more.
Don’t overbake. This is a bit tricky because of the gooey nature of this cake. The skewer in the middle of the cake trick just doesn’t work here! Follow the times and watch for the visual cues (i.e., the cake will puff up in the center) and you should be fine.
Cool Completely before serving. This allows the cake to set up properly and makes it easier to slice and serve.

Swedish Sticky Chocolate Cake on a plate with coffee

I do hope you will give this delicious Swedish Sticky Chocolate Cake a try! If you do, let me know how it goes in the comments below. I always enjoy hearing from you!

Swedish Sticky Chocolate Cake (Kladdkaka)

★★★★★

5 from 1 reviews

A Swedish fika favorite! This simple chocolate cake is light and crispy on the outside with a gooey, chocolatey inside. Absolutely perfect with that afternoon cup of coffee!

Author: Kristi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes + cooling time
Yield: 1 9-inch cake
Category: fika
Method: baking
Cuisine: Nordic, Swedish, Scandinavian

Ingredients

½ cup almond flour

½ cup unsweetened cocoa powder, sifted + more for dusting the pan

½ teaspoon espresso powder (optional)

¼ teaspoon fine salt

1 cup granulated sugar

2 eggs

½ cup canola oil

2 teaspoons vanilla

Powdered sugar for serving, optional

Instructions

Preheat oven to 350 degrees. Grease a nine-inch round springform pan and dust with cocoa powder. Set aside.
Whisk flour, cocoa powder, espresso powder and salt together in a medium bowl. Set aside.
In a separte bowl, whisk eggs and sugar together until mixture is thick and pale yellow in color. Add oil and vanilla and continue whisking until fully combined. Fold in dry ingredients with a rubber spatula until the batter just comes together.
Pour batter into the prepared pan and even out the top with a rubber spatula. Bake for 25-30 minutes or until the center has puffed up. Transfer to a wire rack to cool.
Once the cake has cooled completely, carefully remove the sides of the springform pan. Dust with powdered sugar, if desired. Cut into wedges and serve.

Keywords: chocolate, cake, sticky, Swedish, easy, simple, fika, gluten-free, dairy-free

Baked Nordic Oat and Rye Porridge

March 31, 2020 by Kristi Leave a Comment

Porridge has been a cornerstone of the Scandinavian diet since prehistoric times. Nutritious and easy to store, it only makes sense that hearty grains such as oats, barley and rye would be important to people living in a cold, harsh climate. According to food historian Henry Notaker, porridge was once served as often as three times a day! While things have thankfully changed from the days of eating porridge for every meal, it has most definitely made a culinary comeback in recent years. Trendy porridge bars such as GRØD in Denmark have revived an interest in this ancient food by finding innovative and delicious new ways to enjoy porridge.

Baked Nordic Oat and Rye Porridge ingredients

This Baked Nordic Oat and Rye Porridge is definitely a twist on your basic bowl of oatmeal. Baked in the oven, this mixture of rolled oats, rye flakes toasted almonds and blueberries is like a porridge casserole of sorts. It makes a nice addition to the breakfast or brunch table, or you can make a batch on Sunday to reheat for quick, nutritious breakfasts throughout the week.

What Are Rye Flakes?

Rye flakes are rye groats that have been steamed and rolled, much like old-fashioned rolled oats. They are highly nutritious and an excellent source of fiber. Studies have shown that eating rye porridge for breakfast leaves people feeling satiated for a longer period of time that other breakfast options. I really like the combination of rolled oats and rye: the softness of the oats and the heartiness of the rye really work well together. Rye flakes are available at some natural grocery stores or on Amazon.com.

The concept of baked oatmeal was made famous by Heidi Swanson in her wonderful cookbook, Super Natural Everyday. This Baked Nordic Oat and Rye Porridge is a take on that original concept. Rather than including all oats, my version contains a combination of rolled oats and rye flakes. No rye flakes? No problem! Simply use all oats instead. I’ve also omitted the sliced bananas included in the original version and added more blueberries, but you could certainly add a sliced banana or two to the bottom layer of fruit if you happen to have one languishing on your counter and are looking to put it to good use.

I hope you give this Baked Nordic Oat and Rye Porridge a try! If you are the kind of person who has a bag of frozen blueberries in the freezer, it’s likely that you already have everything on hand to make this happen. Let me know how it goes in the comments below! I am always happy to hear from you.

Baked Nordic Oat and Rye Porridge

A hearty and delicious baked oat and rye porridge with wild blue berries and toasted almonds.

Author: Kristi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: breakfast, porridge
Cuisine: Nordic, Scandinavian

Ingredients

1 cup rolled old-fashioned oats

1 cup rye flakes (or additional 1 cup old-fashioned rolled oats)

½ cup sliced almonds, toasted

1 teaspoon baking powder

1 ½ teaspoons ground cinnamon

½ teaspoon fine sea salt

⅓ cup pure maple syrup

2 cups whole milk (unsweetened nut milk or oat milk works just fine)

1 large egg

2 tablespoons unsalted butter, melted and cooled

2 teaspoons vanilla extract

1 ½ cups blueberries, fresh or frozen (no need to defrost)

Optional Toppings:

Maple syrup

Melted butter

Skyr (Icelandic yogurt)

Milk or cream

Instructions

Preheat oven to 375 degrees. Butter the inside of an 8 x 8 glass baking dish.
In a large bowl, combine oats, rye flakes, half of the almonds, baking powder, cinnamon and salt.
In a second bowl, whisk together maple syrup, milk, egg, butter and vanilla.
Sprinkle 1 cup of the berries in the bottom of the prepared dish. Top with dry oat mixure.
Pour wet mixture over the top of the oat mixture. Tap the pan on the counter a couple of times to make sure that the wet mixture sinks all the way to the bottom and that the dry ingredients are completely submerged .
Sprinkle remaining berries and ¼ cup of sliced almonds over the top. Bake until golden brown and oats are set, about 40-50 minutes. Serve warm with optional toppings.

Notes

Adapted from Supernatural Everyday by Heidi Swanson

Keywords: oatmeal, rye, blueberry, almonds, baked

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

March 28, 2020 by Kristi Leave a Comment

Well isn’t this open sandwich just a stunner! I love all my smørrebrød equally, I really do. But this Beet Hummus Smørrebrød is a real looker, as they say. Vibrantly pink roasted beet hummus topped with creamy, green avocado and (more pink!) pickled onions…this sandwich is easy on the eyes.

Oh, and it’s delicious and nutritious, too. If you’ve never had roasted beet hummus before, you are in for a treat. A little bit earthly and sweet (thanks to the beets) and a pleasantly garlicky (thanks to a bit of garlic roasted with the beets), this hummus is always a favorite, and not just because of its stunning color. Top that with slices of creamy avocado and piquant pickled onions and you’ve got an easy and wholesome vegan lunch with serious Scandi appeal.

Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots

If you aren’t particularly attached to the fact that this sandwich is vegan, you could always top it with a fried or poached egg. Extra deliciousness, I promise.

You could also switch out the rugbrød for a more readily available bread, such as toasted sourdough or toasted multi-grain or whole-wheat (definitely TOASTED for added sturdiness). But extra Scandi points to you if you use a dense Danish rye bread. Rugbrød can be hard, if not impossible, to find in a bakery. Lucky for you I’ve got a super easy and doable recipe for rugbrød right here on the site. You’re welcome.

Think of this as your sexy New Nordic alternative to just plain old avocado toast. Please give it a try! You’ll be the coolest kid at the lunch table. And don’t forget to leave me a comment below if you do! I’d love to hear what you think. In love with the Nordic open sandwich and need more smørrebrød ideas? Absolutely! I’ve got you:

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.

Author: Kristi
Prep Time: 30 minutes (not including hummus)
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: smørrebrød
Cuisine: Nordic, Scandinavian, Danish
Diet: Vegan

Scale

Ingredients

For the Smørrebrød:

4 slices dense rye bread, such as Easy Overnight Danish Rye (Rugbød)

1 cup Roasted Beet Hummus

1-2 avocados, sliced

Extra-virgin olive oil for drizzling

Coarse salt and freshly ground pepper

Quick Pickled Onions, recipe follows

Sprouts or microgreens for serving, optional

For the Quick Pickled Onions:

1 red onion, sliced thin

¼ cup water

¼ cup red wine vinegar

¼ cup white vinegar

½ teaspoon fine salt

¼ teaspoon chile pepper flakes

3 tablespoons sugar

Instructions

Make the Quick Pickled Onions. Place the sliced red onion in a medium bowl or quart-size Mason jar. Heat remaining ingredients over medium until mixture just comes to a boil. Pour over onions. Let sit at room temperature for at least 30 minutes. (Quick Pickled Onions keep in the fridge for up to a week).
Assemble the Smørrebrød. Transfer sliced bread to a clean work surface. Spread the surface of each slice of bread with a generous layer of Roasted Beet Hummus. Top with sliced avocado and a drizzle of oil. Season with salt and pepper. Garnish with Quick Pickled Onions and sprouts or microgreens, if desired. Serve.

Keywords: smørrebrød, smørgås, open sandwich, vegan, vegetarian, beet, hummus, easy, lunch, avocado, Danish, Nordic, Scandinavian

Brown Butter Swedish Oat Crisps (Havreflarn)

March 21, 2020 by Kristi 4 Comments

Most oatmeal cookies are a hearty affair, craggy and thick, chock full of extras such as dried fruit, chocolate or butterscotch chips. While there is nothing wrong with your standard oatmeal cookie, let me introduce you to something entirely different….the Swedish Oat Crisp. It is like no other oatmeal cookie you’ve had before. Light and crispy and nearly see-through thin, these Brown Butter Swedish Oat Crisps are a very Scandinavian take on the oatmeal cookie. And thankfully, they are also an incredibly easy afternoon baking project that comes together in less than an hour and makes an ideal accompaniment to your afternoon cup of coffee.

Brown Butter for Rich, Nutty Flavor

My recipe for Swedish Oat Crisps is pretty straightforward but with one little extra step: browning the butter. Brown butter is quite simply butter that is melted in a skillet on the stove until it smells nutty and turns golden brown in color. It is easy to make and adds toasty, caramel notes to baked goods. If you’ve never baked with brown butter before you are in for a treat. If you enjoy the rich, nutty flavor it brings to these Swedish Oat Crisps, try it in my recipe for Krumkake or this delicious Simple Brown Butter Carrot Cake).

The Best Way to Melt and Drizzle Chocolate

I tried several methods for both melting the chocolate and drizzling it over the cookies. I achieved the best results with microwaving semi-sweet chocolate chips at 50% power for one minute at a time, stirring between each interval. In my microwave, it took about three minutes to melt one cup of chocolate.

As far as drizzling goes, I tried using a fork (not very easy to control), but found that it was much easier to place the warm melted chocolate in a quart-sized ziploc freezer bag and snip a tiny hole in the corner. This creates a makeshift pastry bag that produces a nice, even zig zag drizzle every time. Better Homes and Gardens magazine has a great article about melting, dipping and drizzling chocolate here if you are interested in learning more.

I hope you give these Swedish Oat Crisps a try! They are a perfect afternoon fika treat…light, crispy and a little bit chocolate-y. Just right for coffee. Let me know how it goes in the comments below!

Brown Butter Swedish Oat Crisps (Havreflarn)

★★★★★

5 from 1 reviews

A light and crispy oatmeal cookie drizzled with chocolate. Perfect to go with that afternoon cup of coffee!

Author: Kristi
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: fika
Method: baking
Cuisine: Swedish, Nordic

Scale

Ingredients

5 tablespoons unsalted butter

1 ¼ cups quick rolled oats (or old-fashioned oats pulsed briefly in a food processor)

1 tablespoon flour

1 teaspoon baking powder

¼ teaspoon fine salt

1 large egg

½ cup sugar

½ teaspoon vanilla extract

1 cup semi-sweet chocolate chips, melted

Instructions

Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper. Set aside.
Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Immediately transfer brown butter to a bowl to cool.
Whisk oats, flour, baking powder and salt together in a medium bowl. Set aside.
Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy. Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine.
Drop heaping teaspoonfuls of batter onto prepared cookie sheet, leaving at least 2 inches between each cookie (they will spread considerably). Bake 10-12 minutes, or until the cookies are set and the edges are golden brown. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Repeat with remaining batter.
Drizzle cookies attractively with warm melted chocolate. Allow to dry before serving.

Keywords: oatmeal, cookie, crisps, havreflarn, chocolate, fika