Scandinavian Feasts: Celebrating Traditions throughout the Year

Scandinavian Feasts: Celebrating Traditions throughout the Year

Beatrice A. Ojakangas

Language: English

Pages: 274

ISBN: 0816637458

Format: PDF / Kindle (mobi) / ePub

Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.

During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.

No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. ScandinavianFeasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.

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significant amount of this cheese, you need to start with a lot of milk. (According to the cheesemaker's rule of thumb, it takes ten pounds of milk to produce one pound of cheese.) You will need your largest kettle—it may be a canning kettle—a big colander or strainer lined with several layers of cheesecloth, and a mold that will hold about 8 cups and has drain holes on the bottom. Finns have beautifully carved traditional wooden cheese molds, but you can also use a metal salad mold in which you

kransekake is to use the special ring molds that are sold in Scandinavian cookware catalogs or specialty shops. Or, you can use the original, trickier method of cutting the strands of dough into the different lengths and turning them into circles, all by hand. 1 pound (3 cups) almonds, blanched, unblanched, or a combination 1 pound (3 to 4 cups) powdered sugar 3 tablespoons flour 3 egg whites, slightly beaten Royal Icing 1 pound (3 to 4 cups) powdered sugar 1 to 2 egg whites 1 teaspoon almond

medium) rutabaga 54 cup flour 2 eggs 2 teaspoons salt 1 A to 1 cup hot milk or light cream 1 tablespoon butter J4 cup fine dry bread crumbs Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes. Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until

salads throughout Scandinavia. The dressing is simply lemon juice with sugar and salt, to taste. 2 large apples, cored, unpared, chopped 1/4 cups finely chopped pickled beets 3 to 6 cups finely shredded red cabbage 2 to 3 tablespoons lemon juice Pinch of sugar and salt In a bowl, combine the apples, beets, and cabbage. Sprinkle the lemon juice over the combination and add the sugar and salt. Toss to blend. Serve chilled. 6 to 8 servings CHRISTMAS SEASON LUTEFISK AND MEATBALL D I N N E R / l6l

Breakfast is served buffet-style. Typically, there is a selection of cheeses, herring, cold meats, crispbreads, and freshly baked breads and buns. There are also fresh seasonal fruits and stewed fruits served with cream or vanilla cream sauce. Eggs, boiled for five or ten minutes, are kept warm in a napkinlined basket. In Norway, at the Roisheim Inn at Lorn, they serve hot-fromthe-oven baked cheese omelettes. In Denmark, at the Kongensbro Kro at Ans By, they serve rye butter buns, made of a

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