Scandinavian Recipes

Swedish Spice Cake

3-1/4 cups flour
2 teaspoons ground saigon cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 cup butter
1 cup dark corn syrup
2 eggs
1 cup sugar
1/2 cup buttermilk

Preheat oven to 325°. Stir together flour, spices and baking soda; set aside. Melt butter over medium heat; stir in dark corn syrup.

Beat eggs and sugar until thick and foamy with an electric mixer. Beat in melted butter mixture. Alternate additions of flour mixture and buttermilk.

Pour batter evenly into two, greased 8-1/2 x 4-1/2-inch loaf pans. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 10 minutes before serving. Serve warm slices of spice cake slathered with butter. Makes 2 loaves

Almond Tortes

1 cup whipping cream
2 tablespoons brown sugar
1/4 teaspoon ground saigon cinnamon
1 dash ground nutmeg
1/2 teaspoon pure bourbon vanilla extract
36 almond crisps
Assorted fresh berries

Pour cream into medium sized bowl. Beat cream 3 to 4 minutes until it begins to form soft peaks. Gradually add sugar, being careful not to over beat. Fold in cinnamon, nutmeg and vanilla; set spiced cream aside.

Place individual almond crisps on a serving tray. Dollop generously with whipped cream and a few berries. Top with an additional almond crisp, whipped cream and berries. Crisps are very fragile and break easily. Use broken pieces as additional garnish or serve over fresh fruit or ice cream. Makes 18 tortes

Almond Crisps
3/4 cup finely chopped almonds
1/2 cup sugar
1/2 cup butter
1 tablespoon flour
2 tablespoons heavy whipping cream

Preheat oven to 375°. Combine all ingredients in a heavy bottomed saucepan. Heat over medium-low heat until butter and sugar are completely dissolved; set aside to cool for approximately 15 minutes

Line baking sheets with parchment paper. Drop almond mixture by the teaspoonful on baking sheet; allowing 5 to 6 inches between each. Use a light colored baking sheet. The crisps will burn if a dark baking sheet is used.

Bake each sheet on lower rack in oven for 8 minutes or until lightly browned. Remove from oven; let sit 5 minutes on baking sheet before transferring to a cooling rack. Use these delicate crisps to make individual almond tortes, crumble over ice cream or as a cookie. Makes 36 crisps

Danish Almond Balls

1/3 cup slivered almonds
3/4 cup butter
1/3 cup powdered sugar
1 teaspoon lemon peel
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 teaspoon pure bourbon vanilla extract
1 tablespoon cold water
2 cups flour
Additionoal powdered sugar

Preheat oven to 400°. Toast almonds in a small non-stick skillet over medium heat for about 5 minutes, until lightly browned. Remove to cutting board and let cool for 5 minutes. Chop.

Mix butter and powdered sugar together until light and fluffy with electric mixer. Blend in lemon peel, cardamom, salt, vanilla and cold water. Gradually add four, blending well after each addition. Stir in almonds.

Roll dough into 1-inch balls and place on baking sheets. Bake for 10 to 12 minutes until just lightly browned. Remove from baking sheets and roll at once in powdered sugar. Cool. Roll in powdered sugar again, just before serving. Makes 3 dozen cookies

Dill Chicken with Leeks and Potatoes

4-pound chicken
Fine sea salt and freshly ground black pepper
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped dill, plus 1 large bunch fresh dill
1 lemon, quartered
5 to 6 medium leeks, white and light green parts only, thoroughly washed and cut into 2-inch pieces
1 1/2 pounds russet potatoes, cut into 1-inch slices
8 garlic cloves, unpeeled
3 cups chicken stock
Fresh dill for garnish
Lemon wedges and grated lemon zest for garnish

Preheat the oven to 425°. Rub the chicken with salt and pepper. In a small bowl, combine the butter and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter. Carefully lift up the skin from the chicken breasts at the cavity, using your fingers or a blunt knife to loosen the skin; be careful not to tear it.

Insert about 1 tablespoon of the dill butter under the skin of the breast and make sure that the skin covers the meat when you are done. Refrigerate the remaining butter. Fill the cavity of the chicken with the lemon quarters and the bunch of dill.

Place the chicken breast side up on a V-shaped rack in a roasting pan. Place the roasting pan on the middle oven rack and roast the chicken for 25 minutes.

Remove the chicken from the oven and rub with about 1 tablespoon of the dill butter, holding the butter in your fingers. When most of the butter has melted and you are at risk of burning your fingers, place the remaining lump on the breast of the chicken.

Remove the roasting pan from the oven. Fill the pan with the leeks, potatoes, and garlic and add the chicken stock. Turn the chicken breast side down and place it in the roasting pan. Reduce the oven temperature to 350°. Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken is cooked through.

Test for doneness by piercing it with a sharp knife at the thickest part of the thigh; the juices should run clear. (If there is any trace of pink in the juices, return the chicken to the oven.) Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes.

Check the potatoes for doneness. If they are still firm, increase the oven temperature to 400° and continue baking until the potatoes are nice and tender. Squeeze the garlic out of their skins.

Leave the roasting pan in the oven with the heat turned off. Transfer the potatoes, leeks, and garlic to a serving platter. Carve the chicken at the table (discard the lemon and dill inside the cavity). Garnish with dill and lemon wedges and sprinkle lemon zest on top. Makes 4 servings

Norwegian Lefse

10 pounds potatoes, peeled
1/2 cup butter
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 1/2 cups all-purpose flour

In a medium saucepan, cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place 9 cups of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temperature.

Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.

Cook on a hot 400 degree griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. Makes 15 servings

Scandinavian Almond Bars

1/2 cup butter
1 cup white sugar
1 egg
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sliced almonds

Almond Icing:
2 tablespoons milk
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/4 cup milk

Preheat oven to 325 degrees. In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.

Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.

Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.

Almond Icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

Finnish Pulla

2 cups milk
1/2 cup warm water
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic.

Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.

Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.

Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.

Brush each loaf with egg wash and sprinkle with sugar. Bake at 400 degrees for 25 to 30 minutes. Check occasionally because the bottom burns easily. Makes 36

Havreflarn

1/3 cup butter
1 1/8 cups rolled oats
2/3 cup white sugar
1 egg
5 toasted bitter almonds, ground
1 tablespoon all-purpose flour
1 teaspoon baking powder

Preheat the oven to 425 degrees. Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down. Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough.

Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool. Makes 36 servings

Dark Dreams

15 blanched almonds, halved
1/2 cup butter
1/3 cup white sugar
1/2 teaspoon baking powder
1 cup sifted all-purpose flour
1 teaspoon vanilla extract

Melt butter in a frying pan and let brown to a dark color. Do not burn. Remove from heat and pour into mixing bowl. Discard any residue and let cool to room temperature.

Cream cooled butter with sugar, and stir in vanilla. Resift flour with baking soda and mix into the butter mixture until well blended. Knead dough lightly, cover and refrigerate for one hour.

Preheat oven to 300 degrees. Grease cookie sheets. Roll dough into a log 1 inch in diameter. Cut 1/2-inch thick slices. Shape slices into balls and place on cookie sheets.

Press half an almond into top of each ball and bake 25 to 30 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. Makes 30 servings

Orange Cardamom Krumkake

1 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup white sugar
1/8 teaspoon salt
2 teaspoons grated orange zest
1/3 cup butter, softened
2/3 cup half-and-half
2 eggs

Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.

Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.

Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.

Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds.

Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter. Makes 30 servings

Dilled Shrimp

2 quarts water
1/4 cup coarse salt
1/3 cup white sugar
5 sprigs dill
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon minced dill
1/4 teaspoon salt
1/4 teaspoon pepper

Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.

Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill. Makes 8 servings

Sandbakelser

1/3 cup blanched almonds
4 raw almonds
3/4 cup butter
3/4 cup white sugar
1 egg white
1 3/4 cups all-purpose flour

Preheat oven to 350 degrees. Finely grind the almonds in a food processor. In a medium bowl, cream the butter and sugar together. Mix in ground almonds and egg white. Stir in the flour.

Roll dough into 1 inch balls and press into the sandbakelse molds to form a thin coating. Place molds on a baking sheet and bake for 12 to 15 minutes. Cool slightly before removing from molds. Gently tapping the molds on the counter will help to loosen the cookies. Makes 18 servings

Limpu Bread

5 1/2 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
2 cups water
1/2 cup packed brown sugar
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons orange zest
1 1/2 teaspoons caraway seed
1 1/2 teaspoons fennel seed
2 eggs, room temperature
2 cups rye flour

Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm. In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture.

Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.

Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.

Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size. Bake at 400 degrees for 30 to 35 minutes, or until done. Makes 24 servings

Finnish Style Mojakka

3 pounds boneless beef roast
2 tablespoons margarine
4 1/2 cups water
1 onion, thinly sliced
2 teaspoons salt
1/2 teaspoon ground black pepper
4 carrots, chopped
2 stalks celery, chopped
4 potatoes, cubed
2 tablespoons all-purpose flour

In a large pot over medium high heat, brown the meat on all sides in the butter or margarine. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.

Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes. Makes 6 servings

Swedish Kringles

1 cup all-purpose flour
1/2 cup butter
1 tablespoon water, or as needed
1 cup water
1/2 cup butter
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Preheat oven to 350 degrees. To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.

In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough.

Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools. Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it's removed from the oven. Makes 8 servings

Swedish Klimp

1 egg, lightly beaten
1 1/2 cups milk
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 3/4 cups all-purpose flour

In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth. Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done. Makes 4 servings

Nakkileipa

1 tablespoon active dry yeast
1 cup warm water
1 1/3 cups rye flour
1 1/3 cups all-purpose flour
1 teaspoon salt
1/3 cup rye meal (pumpernickel flour)

Sprinkle the yeast over the water in a small bowl. Set aside. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough.

Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.

Preheat oven to 425 degrees. Lightly grease 2 baking sheets. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack. Makes 12 servings

Rosemary-Scented Flatbread with Black Grapes

3 1/4 cups all-purpose flour, divided
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water
1/2 cup white cornmeal
1 1/4 teaspoons salt, divided
1 1/2 teaspoons chopped fresh rosemary
2 1/2 teaspoons olive oil, divided
Cooking spray
1 cup seedless black grapes, quartered and divided
Rosemary sprig (optional)

Lightly spoon the flour into dry measuring cups, and level with a knife. Dissolve the sugar and the yeast in 1 1/4 cups warm water in a large bowl. Stir in 1 cup flour. Cover the mixture loosely with plastic wrap, and let stand 30 minutes.

Add 2 cups flour, white cornmeal, 1 teaspoon salt, chopped rosemary, and 1 1/2 teaspoons oil to yeast mixture; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down, and turn out onto a lightly floured surface. Arrange 2/3 cup grapes over dough, and knead gently 4 to 5 times or just until grapes are incorporated into the dough. Let rest 5 minutes.

Press the dough into a 15 x 10-inch rectangle. Place on a large baking sheet coated with cooking spray. Brush the surface of the dough with 1 teaspoon oil. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 475°. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Sprinkle surface of dough with remaining 1/3 cup grapes; gently press grapes into dough. Sprinkle with 1/4 teaspoon salt. Bake at 475° for 20 minutes or until golden. Garnish with rosemary sprig, if desired. Makes 12 servings