• Köttbullar - Swedish meatballs
  • Saffron cake
  • Lussekatter
  • Swedish spicy sponge cake
  • Swedish ginger thins - Pepparkakor
  • Swedish rice pudding
  • Glogg

  • Swedish Meatballs (Köttbullar) 1/2 cup fine breadcrumbs 1/2 cup light cream 1/4 cup club soda 1/2 pound ground pork 1/2 pounds ground beef 2 tablespoons grated onion 1/2 teaspoon ground allspice 1 teaspoon salt (or to taste) 1 egg, lightly beaten 4 tablespoons butter In a small bowl, combine bread crumbs, cream and soda water. Set
    aside for 5 minutes. Meanwhile, in a large bowl, combine beef,
    pork, salt, allspice and onion. Mix and add bread crumb mixture
    and beaten egg. Mix gently to not pack meat. Using a light touch,
    shape into one inch balls. Cook meatballs in batches: heat 2
    tablespoons butter in a skillet. Add 10 to 15 meatballs. Sauté
    over moderate heat until the meatballs are brown and cooked
    through, about 8 minutes. Transfer to a serving dish and keep in
    a warm oven while sautéing remaining meatballs.Serves:10-12
  • Swedish Saffron Cake Bread crumbs for pan (8 ounces) butter or margarine 1(pinch) saffron 2 eggs (1 1/2 cups) sugar (3/4 cup) milk (2 cups) flour 2 teaspoons baking powder Confectioner's sugar Butter a 9 inch spring form, pan and sprinkle some bread crumbs
    around pan. Melt butter and let cool (or use liquid margarine).
    Crush with a mortar and pestle, the saffron preferably with a
    sugar cube. Beat eggs and sugar, add saffron, butter and milk.
    In a separate bowl, mix flour with baking powder. Add to egg
    batter. Pour batter into the baking pan. Bake on bottom rack
    of oven at 350°F for 40-50 minutes. Test for doneness.Let cake
    cool before removing baking pan. Cut out a star or a heart shape
    from paper and place it on the cake, sift the confectioner's
    sugar over the top.Yield: 1 9x12
  • Swedish Spicy Sponge Cake (Svensk mjuk pepparkaka) 1/2 cup Butter 2/3 cup plain yogurt, NOT sugared 3 large eggs 1 1/4 cups white sugar 1 pinch salt 1 1/4 cups all purpose flour 2 teaspoons baking powder 2 teaspoons ground Cinnamon 2 teaspoons ground Cardamom 1/2 teaspoon Vanilla 1 cup chopped almonds or walnuts (optional) Preheat oven to 325 F Melt butter. Let cool and mix with yogurt.
    Stir to mix and keep cool in refrigerator.Whip together eggs,
    sugar and salt until creamy and white. In separate bowl, mix
    together flour, baking powder, cinnamon, cardamom vanilla and
    optional walnuts. Mix together all ingredients and put batter in
    a buttered&flour dusted pan (capacity 4 cups)Bake in preheated
    325 F oven until done, about 25 to 30 minutes. A toothpick should
    not be sticky when testing. Turn cake upside down on a rack.
    Remove pan, then cover cake with a tea towel for 35-40 minutes.
    Put cake on a plate and cover it with the washed and dried pan
    again to rest and cool totally preferably over night.It will be
    spongy and juicy at the same time.Dust cake lightly with
    confectioner's sugar before serving!
  • Swedish Ginger Thins This is an elegant Christmas cookie, called pepparkakor in Swedish. 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cloves 1/2 cup well-chilled heavy cream 1 stick (1/2 cup) unsalted butter, softened 1 cup sugar 1/2 cup dark corn syrup Garnish: sliced almonds Into a large bowl sift together flour, baking soda, and spices.
    In a medium bowl with an electric mixer beat cream until it just
    holds stiff peaks. In another large bowl beat butter and sugar
    until mixture is light and fluffy and on low speed beat in corn
    syrup and whipped cream, beating until cream is just combined.
    Add flour mixture and beat until combined well. Form dough into
    a disk. Chill disk wrapped in plastic wrap until firm, at least
    2 hours, and up to 2 days. Preheat oven to 400°F. Cut dough into
    quarters and work with 1 quarter at a time,keeping remaining
    dough covered and chilled. Using a rolling pin with cover dusted
    with flour, roll out dough into a round on a floured pastry cloth
    rolling dough as thin as possible (less than 1/8" thick & about
    14" in diameter) and with assorted 2-3" cutters cut out cookies.
    Carefully transfer cookies as cut to ungreased baking sheets with
    a metal spatula, arranging them about 1/2" apart,& top each with
    an almond slice. Reroll scraps and cut out more cookies in same
    manner.Bake cookies in batches in upper and lower thirds of oven,
    switching position of sheets halfway through baking,until cookies
    puff and then collapse slightly,about 6 minutes. Cool cookies on
    sheets 1 minute and transfer with metal spatula to racks to cool
    completely.Make more cookies with remaining dough in same manner.
    Cookies keep in airtight containers at room temperature 1 week.
    Makes about 150 cookies.
  • Lussekatter (St. Lucia Buns) St. Lucy's day marks the opening of the Christmas season in Sweden. Lussekatter are their delicious saffron buns made in any number of figures:cats, "s" shapes, or figure eights. 1/4 teaspoon saffron threads 8 ounces (1 cup) milk 1 tablespoon yeast 1/2 cup sugar 4 ounces (1 stick) butter 5 cups all-purpose flour 1 teaspoon salt 1/2 cup sugar 2 large eggs, beaten 1 beaten egg white for egg wash Using a mortar and pestle, pound saffron threads to break down
    strands. In a small saucepan, heat milk to lukewarm.Mix yeast
    with 1/4 cup milk and 1 tablespoon sugar. Set aside.On low heat,
    melt butter in saucepan with milk. Add crushed saffron. Let cool.
    In large bowl, mix together flour salt and remaining sugar. Stir
    yeast into cooled milk mixture. Mix into dry ingredients, beating
    to mix well. Add beaten eggs. Knead in bowl for 5-7 minutes. Turn
    onto floured board and knead another 7-8 minutes. Put dough in
    lightly greased bowl, turn to coat all sides, cover and put in
    warm, draft-free place to rise for about 1 hour. When dough has
    risen, knead lightly to push out air and divide into small pieces
    (about 10-12).Using the hands, roll each small piece into a strip
    about 8-10 inches long. Shape each strip into an 'S' or figure 8
    Place on lightly buttered cookie sheets. Cover with clean cloth
    and let rise again until double in bulk, about 1 to 1 1/2 hours.
    When dough has risen, brush lightly with egg white. Bake in
    preheated 375° F oven for 15 minutes, or until lightly browned.
    Let cool on wire rack. Yield: 10-12 buns
  • Glögg Glögg is traditionally made with red wine, and is similar to recipes for mulled wine. Put a few almonds and raisins in the bottom of each glass to be savored when the drink is done 8 whole white cardamom pods, crushed with 1/2 cup sugar 8 whole cloves 1 3-inch piece of cinnamon stick 1 teaspoon dried orange peel 1/2 cup raisins 1/2 cup blanched almonds 1/4 cup brown sugar 1/3 cup Brandy 1 bottle good-quality red wine, burgundy is a good choice.Put
    cardamom, cloves, cinnamon and orange peel in a cheesecloth.Put
    with remaining ingredients into a nonreactive pot.Heat over
    medium flame, letting mixture simmer, but not boil.When sugar
    has melted, remove cheese cloth and discard.Place a few raisins
    and almonds in each glass. May be saved overnight and reheated.
  • Christmas Rice Pudding (Julgrot) 2 quarts water 1 C uncooked rice 2 T butter or margarine 5 C milk 1 tsp salt 2 T sugar 1 blanched, whole almond cinnamon sugar Bring the water to a boil; add the rice, stir, and allow to
    simmer for about 2 minutes. Drain off the water and add the
    butter. Pour the milk into a double boiler; stir in the salt
    and sugar and add the rice. Cover. Cook about 2 hours, or
    until rice is tender and milk is absorbed. Stir in the single
    almond. pour pudding into individual serving dishes.(The almond
    should not be visible.) Sprinkle with cinnamon sugar. Serve warm
    or cold, with milk. Serves 8.

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