Club Food

Danish Fruit Pudding

1 pound strawberries
2 tablespoons granulated sugar
1/3 cup water
1 1/2 tablespoons cornstarch

Clean berries and rinse in a colander.
Drain well.
Mash with
sugar and bring to a quick boil.
Thin cornstarch with water and
pour into hot strawberries, stirring constantly.
Bring to another
quick boil and remove from heat.
Pour into a bowl and chill.
(Sprinkle about 2 tablespoons sugar on top to keep surface
soft.)

Serve cold with table cream.

Julskinka (Swedish Christmas Ham)

Source: Martin James’ International Recipes

The main dish served on Christmas Eve is the “julskinka”, the
traditional Christmas ham.
Usually, a ham should last at least for
a week and appear at almost all meals between Christmas Eve and New
Years Day.

3-5 kg salt-cured fresh ham (do NOT use dried cured ham)
1 egg
2 tablespoons mustard
1 tablespoon granulated sugar
3 tablespoons breadcrumbs

Depending upon the method of salt curing it might be necessary
to leave the ham overnight covered with water to desalt it.

Preheat the oven to 125 degrees C (240 degrees F).
Insert an
oven thermometer in the thickest part of the ham.
Leave it in the
oven until the temperature reaches 75 degrees C (167 degrees
F).

Remove the rind carefully and as much of the fat as you like.
(With less fat left it is healthier but drier!)

Heat the oven to 225 degrees C (450 degrees F).

Mix egg, mustard and sugar.

Place the ham on a roasting-pan, cover it with the mixture and
sift the breadcrumbs over if.
They should stick to the egg-mustard
mixture.

Bake the ham for 10 minutes in the oven.
When ready, it should
have a golden colour with a few deep brown but no black patches.
If
you’re not going to use it as the centrepiece on the buffet table
you can serve it together with potatoes, red cabbages, mustard and
stewed and mashed apples.

Scandinavian Raspberry Ribbons

Makes 4 dozen.

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners’ sugar
2 teaspoons fresh lemon juice
1 teaspoon cream, milk or water

Preheat the oven to 375 degrees F.
Cover cookie sheet with
parchment or baking paper.

Make the dough.
In a large bowl, cream the butter and sugar
together with an electric mixer.
Add the egg yolk and vanilla and
beat until light.
Add the flour, a little at a time, and mix until
the dough is smooth.
Divide the dough into 4 parts.
On the
countertop, use your palms to roll each part into a strand about
3/4 inch thick and the length of the cookie sheet.
Place the
strands about 2 inches apart on the paper-covered cookie sheet.
With the side of your little finger, press a groove down the center
of the length of each strand.
Bake for 10 minutes until the cookies
feel firm to the touch.
Remove from the oven and spoon or pipe jam
into the grooves.
Return to the oven for 5 to 10 minutes or until
cookies are very pale golden brown.

To make the decoration, mix the confectioners’ sugar, lemon
juice and cream in a small bowl to make a smooth icing.
Drizzle the
icing down the length of the hot cookies.
While the cookies are
still warm, cut them at a 45 degree angle into 1-inch lengths.
Let
cool on the baking sheets.
When the frosting is set, transfer to an
airtight tin.
Store in a cool place or freeze.

Danish Pickled Cucumbers (Syltede Agurker)

2 medium cucumbers, thinly sliced
1/3 cup cider vinegar
1/3 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Minced dill weed or parsley

Place cucumbers in non-reactive bowl.
Mix vinegar, water, sugar,
salt and pepper; pour over cucumbers.
Cover and refrigerate,
stirring occasionally, at least 3 hours.
Drain; sprinkle with dill
weed.

Danish Pork Tenderloins (Fyldt Svinemørbrad)

12 dried prunes
2 (1 pound) pork tenderloins
Salt and pepper
1 tart apple, chopped
3/4 cup water
1/4 cup cold water
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Cook prunes in boiling water 5 minutes; drain.
Remove pits.
Cut
tenderloins lengthwise almost in half.
Sprinkle cut sides with salt
and pepper.
Place half each of the prunes and apple down center of
one side of each tenderloin; cover with the other side.
Fasten with
metal skewers; lace with string.
Place on rack in shallow roasting
pan.
Insert meat thermometer horizontally so tip is in center of
thickest part of pork and does not rest in stuffing.
Roast at 325
degrees F until meat thermometer registers 170 degrees F, 1 1/4 to
1 1/2 hours.

Remove pork to warm platter; keep warm.
Add 3/4 cup water to
roasting pan; stir to loosen browned bits.
Pour into 1-quart
saucepan; heat to boiling.
Shake 1/4 cup water and flour in tightly
covered container; stir gradually into drippings.
Heat to boiling,
stirring constantly.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
Boil and stir 1 minute.
Cut pork into slices; serve with gravy.

Yields 6 to 8 servings.

Potato Lefse (Norwegian)

3 cups cooled, mashed potatoes
3 cups sifted flour
1 teaspoon salt
1 tablespoon sugar
2 tablespoons shortening or oil
2 tablespoons cream

To the cooled, mashed potatoes, gradually add the remaining
ingredients.
Roll out 1 tablespoon at a time, using part of the 3
cups flour to keep from sticking.
Roll thin.
Bake lightly on both
sides on a large griddle or any other flat surface.
Cool on dish
towel, keeping lefse separated from one another.

To serve, spread with butter and sugar and roll.
Keep fresh by
rolling in towel.

Kartofler (Danish-Style Potatoes)

6 large potatoes
1/2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
Dash of white pepper

Boil potatoes.
Cool, peel and slice 1/4-inch thick.
Set
aside.

Melt butter in frying pan.
Add onions and sauté for
5 minutes, stirring occasionally.
Add potatoes.
Sauté
for 5 minutes, turning potatoes to brown both sides.

Add remaining ingredients.
Cook for 5 minutes longer.

Yields 12 servings.

Marzipan Coconut Balls (Denmark)

7 ounces marzipan
3 ounces desiccated coconut
3 teaspoons Kahlúa
1 teaspoon good-quality cocoa powder
4 ounces good-quality coating chocolate (such as Lindt)

Knead first four ingredients together.
Shape into 30 balls.
Dip
into melted coating chocolate and sprinkle with shredded coconut or
decorate as desired.
Store in airtight container.

Swedish Meatballs

1 teaspoon instant coffee
3/4 cup hot milk
1 1/2 cups soft breadcrumbs
1/4 cup minced or finely chopped onion
1/4 cup vegetable oil
1 pound lean ground beef
1/4 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, slightly beaten
1/4 cup all-purpose flour
1 cup evaporated milk
1 teaspoon instant coffee
1 1/2 tablespoons all-purpose flour
2 tablespoons water

Dissolve coffee in hot milk; pour over breadcrumbs.
Cook onion
in 2 tablespoons oil (or less) until soft; add to breadcrumbs.
Add
beef, seasonings and egg.
Mix well.
Form into 1-inch ball.
Roll
meatballs in flour and brown in remaining oil, or to taste.
Add
evaporated milk, cover and simmer about 5 minutes.

Remove meat from pan into a chafing dish for serving.

For gravy, combine the 1 teaspoon instant coffee and remaining
flour.
Blend with 2 tablespoons water.
Add to gravy in pan.
Stir
until thickened.
Pour over meatballs.

Yield: 6 servings

Norwegian-Style Kringle

Servings: 8

Kringle
1/2 cup (1 stick) unsalted butter, sliced
1 cup milk
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon pure almond extract
3 eggs

Glaze
1 1/2 cups sifted confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, softened
1 tablespoon milk

Topping
3/4 cup slivered almonds
1 tablespoon confectioners’ sugar

Preheat oven to 375 degrees F.

To begin the bottom layer: Using the softened stick of unsalted
butter, cut it into the first cup of flour until it looks pebbly.
Use a fork to stir in a pinch of salt and the ice water until the
mix is a soft dough.
Form the dough into two 14 x 3-inch rectangles
on an ungreased cookie sheet.
Set aside.

Begin the top layer: In a medium saucepan, heat the milk and the
sliced stick of butter until boiling and remove from heat.
To the
milk and butter add 1 cup flour and stir until smooth.
Beat the
sugar and eggs one at a time into the flour milk mixture.
Beat
well.
Spread this mixture over the two bottom layers.
Bake until
lightly browned.

While Kringle is baking, prepare glaze: Combine the sifted
confectioner’s sugar, vanilla extract, softened unsalted butter and
milk.
Drizzle glaze over the still-warm Kringle and set aside.

In a small bowl, toss slivered almonds with confectioners’
sugar.
Sprinkle almonds over the top of the Kringle while the glaze
is still tacky.

Scandinavian Pork Patties with Gravy

Posted by Darlene 3/29/02 4:42:07 pm

Makes 4 servings

3/4 pound ground pork
1/4 cup flour
1 egg large
2 tablespoons onion, minced
1/2 teaspoon salt
1/2 teaspoon coriander ground
1/2 teaspoon sage dried
1/2 teaspoon thyme dried
1/8 teaspoon black pepper
1/2 cup water
5 tablespoons margarine
1/2 cup onion chopped
1 cup mushrooms sliced
2 tablespoons flour
1 1/2 cups water
2 teaspoons beef bouillon
1/8 teaspoon black pepper
1/2 cup sour cream
4 potatoes, boiled

In a small mixer bowl at low speed, beat pork, 1/4 cup flour,
egg, minced onion, salt, coriander, sage, thyme, and 1/8 teaspoon
pepper just until blended.
Slowly add 1/2 cup water and beat until
mixture is smooth and light.

In a large skillet over medium-low heat, heat 2 tablespoons of
the margarine until foam subsides.
Drop about 1/4 cup of the pork
mixture at a time into skillet and shape into patties about 1/2
-inch thick.
Sauté 7 minutes or until a rich
medium-brown crust forms.
Turn patties and cook 7 minutes longer or
until no longer pink in the center.
Drain on paper towels and keep
warm.

In a medium saucepan over medium heat, sauté
chopped onion in 1 tablespoon of the margarine 3 minutes.
Add
mushrooms and sauté 2 minutes longer.
Remove to a
small bowl; set aside.

In the same saucepan over medium heat, melt remaining 2
tablespoons margarine.
Add 2 tablespoons flour.
Cook and stir 1
minute or until lightly browned.
Stir in 1 1/2 cups water, bouillon
granules, and 1/8 teaspoon pepper.
Stirring, bring to a boil and
boil 3 minutes or until thickened.
Remove from heat.
Return onion
and mushrooms.
Stir in sour cream until blended.
Cook over low heat
just until heated through (do not boil).

Serve with potatoes.
Pass gravy separately.

Swedish Apple Pie

Posted by Cookin Dad 7/12/01 8:03:06
am

Source: Posted by: Nannabug

Ever make one of those desserts that you expect will be
good–just good? Let me tell you, I expected this to be a GOOD
recipe, but–wow!!–it was way BEYOND that.
This recipe absolutely
knocked all of our socks off!!! Even my daughter, who doesn’t like
apples, tore into this like she hadn’t eaten for days.

This recipe makes the all-time top 20 dessert list in our
family.
This , of course, doesn’t mean much unless you are aware of
the fact that for the past 2 years I have averaged about 2
desserts/week–many of which are not repeats.
I also loved the hint
of vanilla flavor in the pie crust.

I made a very flaky crust and used a bit more flour and sugar
for a more crumbly topping.
Other than that, no other changes.
Thanks for posting and sorry to blab endlessly about this
pie–couldn’t help it!

Regards, Cookin’ Dad

2 cups parboiled sliced apples (I use Granny Smith)

Boil apples just until beginning to soften; drain well.

2 tablespoons flour
3/4 cup granulated sugar
Pinch salt
1 egg
1 teaspoon vanilla extract
1/2 cup sour cream
10-inch unbaked pie shell

Mix drained apples, flour, sugar and salt; beat eggs and vanilla
together and add to apple mixture.
Fold in sour cream.
Pour into
pie shell and bake 40 minutes.

While pie is baking, prepare topping as follows: Combine 1/3 cup
sugar, 1/3 cup flour, 1 teaspoon ground cinnamon and 1/4 stick
softened butter until mixture resembles coarse crumbs.
Remove pie
from oven and sprinkle on topping.
Bake for an additional 15
minutes.
Cool.

Swedish Tea Cakes

1 package dry yeast
1/4 cup warm water
2 1/4 cups sifted flour
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup butter, softened
1/4 cup evaporated milk
1 egg
1/4 cup chopped raisins

Soften yeast in warm water.
Sift flour, sugar and salt into
mixing bowl.
Cut in butter until particles are fine.
Add evaporate
milk, egg, raisins and yeast to flour and butter mixture.
Mix well.
Cover.
Chill at least 2 hours or overnight.
Make filling when ready
to roll out dough.

Divide dough into three parts.
Roll out one part on a floured
surface to a 12 x 6-inch rectangle.
Spread with 1/3 of the filling.
Roll up starting with 12-inch side.
Seal by pinching dough
together.
Make roll into crescent shape and place on cookie sheet
lined with aluminum foil.
Make cuts along outside edge about 1 inch
apart to within 1/2 inch of center.
Repeat.
Let all three rolls
rise in a warm place (85 degrees F to 90 degrees F) until light
(about 45 minutes).
Bake at 350 degrees F for 20 to 25 minutes.
Frost with icing while hot.
Freezes well.
Makes 3 crescents.

Filling
1/4 cup butter, softened
1/2 cup light brown sugar
1/2 cup chopped pecans

Cream butter and brown sugar.
Add pecans.

Icing
2 tablespoons butter
1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons evaporated milk

Brown butter in small iron skillet.
Add confectioners’ sugar,
vanilla extract and evaporated milk until it is of spreading
consistency.

Jam Coconut Squares (Syltkokosrutor)

Posted by Pat’s Cookin on 10/8/2001, 3:56
pm

7 ounces butter or margarine
Scant 1/4 cup granulated sugar
1 1/4 cups flour
Good 1/3 cup jam or jelly for the filling

Coconut mixture
5 egg whites
1 cup granulated sugar
1 1/4 cups flaked coconut

Quickly mix the ingredients for the dough and roll it out on a
greased baking plate to a square, approximately 12 inches square.
Bake at 350 degrees F for 15 minutes until almost done.

Stir together the ingredients for the coconut mixture in a
saucepan.
Simmer while stirring until thick but still runny.
The
batter must not boil! Spread jam or jelly of your choice over the
warm dough plate, then drop the coconut mixture on top and even it
out.
Bake at 400 degrees F until completely done, approximately 7
minutes.
The coconut mixture should set slightly and become golden
brown.

Cut the cake into pieces while still warm and let the squares
cool on the baking plate.
Enjoy!

Danish Kringle

1/2 cup butter or margarine
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 egg
1/2 cup lukewarm milk (scalded, then cooled)
Almond or Pecan Filling
Glaze
1/4 cup chopped nuts

Cut butter into flour, sugar and salt in large bowl until
mixture resembles fine crumbs.
Dissolve yeast in warm water.
Stir
yeast mixture, egg and milk into flour mixture; beat until smooth;
dough will be very soft.
Cover and refrigerate at least 2 hours but
no longer than 24 hours.

Prepare Almond Filling.
Divide dough into halves; return one
half to refrigerator.
Roll other half into 15 x 6-inch rectangle on
floured cloth-covered board with floured stockinet-covered rolling
pin.
Spread half the filling lengthwise down center of rectangle in
3-inch strip.
Fold sides of dough over filling with 1 1/2-inch
overlap; pinch edges to seal.

Carefully arrange Kringle, seam side down, on greased cookie
sheet in oval or horseshoe shape.
Pinch ends together for the
former.
Repeat with remaining dough.
Cover; let rise in warm place
30 minutes.

Preheat oven to 375 degrees F.
Bake until golden brown, 20 to 25
minutes.
Spread with Glaze; sprinkle with nuts.

Almond Filling
1 (8 ounce) can almond paste (1 cup)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened

Mix almond paste, brown sugar and butter until smooth.

Pecan Filling
1 1/2 cups chopped pecans
1 cup packed brown sugar
1/2 cup butter or margarine, softened

Mix pecans, brown sugar and butter.

Glaze
1 cup confectioners’ sugar
1 tablespoon water
1/2 teaspoon vanilla extract

Mix confectioners’ sugar, water and vanilla extract until
smooth.
Stir in additional water if necessary, 1/2 teaspoon at a
time.

Norwegian Rice Cream with Strawberry Sauce

Posted by CookinMom May 21, 2001

Rice Cream
1 pound small grain white rice (not instant)
3 cups water
4 cups milk
1 teaspoon salt
2 cups heavy cream
4 tablespoons granulated sugar
2 teaspoons vanilla extract

Cook rice with water and salt for 15 minutes.
Add milk and cook
for 30 minutes until rice is tender and of a thick consistency.
Let
cool.
Whip cream with sugar and vanilla extract.

Combine rice and cream and serve with strawberry sauce.

Strawberry Sauce
2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice

Combine all ingredients in a blender and mix for one minute.
Fresh strawberries may be added if desired.

Serve rice cream in a bowl with sauce on the side, or portion
and cover with sauce.

Fattigmann

This is a crisp Norwegian cookie.

6 egg yolks
1/2 teaspoon salt
1/3 cup light cream
1 tablespoon melted butter
1/3 cup granulated sugar
2 1/4 cups flour
1/4 teaspoon ground nutmeg
1 tablespoon grated lemon rind
Confectioners’ sugar

Beat together egg yolks and salt until thick and light.
Beat in
light cream, sugar and butter.
Sift together flour and nutmeg.
Add
to egg yolk mixture with lemon rind.
Mix well, then chill 1
hour.

Roll out 1/4 of the dough at a time, keeping the remaining dough
chilled.
Roll 1/16 inch thick.
Cut in 1 1/2-inch wide strips.
Cut
diagonally at 4-inch intervals.
Make 1 inch slit lengthwise in
center of each piece.
Slip one end through the slit.
Fry a few at a
time in deep fat (350 degrees F) for 1 to 2 minutes or until
golden.
Remove from fat with a slotted spoon.
Drain on paper
towels.
Sprinkle with confectioners’ sugar.
Store in an airtight
container.

Makes 6 dozen.

Kleiners (Danish Fried Cookies)

1 cup granulated sugar
2 eggs
1 heaping tablespoon butter
1/2 cup milk
1 tablespoon vanilla extract
2 tablespoons brandy
3 cups flour (or more)
1 teaspoon baking powder

Beat sugar, eggs and butter well.
Add the milk, then beat in
vanilla extract and brandy.
Sift flour and baking powder together
into the first mixture.
Knead well, adding more flour if it is too
sticky.
Roll the dough thin; cut into 1 x 4-inch strips, make a
slit in the center, then pull one end through the slit.
Deep fry in
hot shortening until golden brown.

Swedish Rosettes

Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk.
With fork or wire
whisk, mix well.
stir in flour, sugar and vanilla extract; blend
until smooth.
Cover with plastic wrap.
Refrigerate 1 hour or
overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365
degrees F on a candy thermometer.
Attach selected iron to handle.
Dip iron into hot oil for 15 seconds; drain slightly on paper
towel.
Dip lower part of hot iron into batter, letting excess drip
back into bowl.
(Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen
and drop into oil.
Cook until golden on one side; turn and cook on
other side.
Repeat.
As pastries turn golden, remove with a slotted
spoon and drain on paper towels.

Pastries may be sprinkled with confectioners’ sugar or
cinnamon-sugar.
Tart shells may be filled with sweet or savory
fillings.

Savory Pastries

Omit sugar and vanilla extract from basic batter.
Add 1 teaspoon
dried dillweed and 1/4 teaspoon salt.

Spice Pastries

To basic batter add 1/2 teaspoon each ground ginger and ground
cinnamon and 1/4 teaspoon ground allspice.

Swedish Heirloom Cookies

1/2 cup shortening
1/2 cup butter, softened
1 cup sifted confectioners’ sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon water
1 tablespoon vanilla extract
1 1/4 cups ground almonds
Confectioners’ sugar

Cream shortening and butter at medium speed of electric mixer
until light and fluffy.
Add 1 cup confectioners’ sugar and salt;
mix well.
Stir in flour.
Add water, vanilla extract and almonds,
stirring well.
Shape dough into 1-inch balls.
Place on ungreased
cookie sheet and flatten.
Bake at 325 degrees F for 12 to 15
minutes or until done.
Dredge warm cookies in confectioners’
sugar.

Yields 4 dozen.

Swedish Rye Bread (Limpa)

2 packages active dry yeast
1 1/2 cup warm water (105 to 115 degrees F)
1/3 cup packed brown sugar
1/3 cup molasses
1 tablespoon salt
1 tablespoon aniseed or fennel seed, crushed
2 tablespoons finely shredded orange peel
2 tablespoons vegetable oil
2 1/2 cups medium rye flour
2 1/4 to 2 3/4 cups all-purpose flour

Dissolve yeast in warm water in large bowl.
Stir in brown sugar,
molasses, salt, aniseed, orange peel, oil and rye flour.
Beat until
smooth.
Stir in enough all-purpose flour to make a soft dough.
Turn
dough onto lightly floured surface.
Cover; let rest 10 to 15
minutes.

Knead until smooth and elastic, about 5 minutes.
Place in
greased bowl; turn greased side up.
Cover; let rise in warm place
until double, about 1 hour.
Dough is ready if indentation remains
when touched.

Punch down dough; divide into halves.
Shape each half into a
round, slightly flat loaf.
Place loaves on opposite corners of
greased cookie sheet.
Cover; let rise until double, about 1
hour.

Preheat oven to 375 degrees F.
Bake until loaves sound hollow
when tapped, 40 to 50 minutes.
Brush with butter if desired.
Cool
on wire racks.

Thousand Leaves Torte (Tusenbladstårta -
Sweden)

This is a very dramatic and unusual dessert.

Cinnamon Pastry
6 tablespoons granulated sugar
Custard-Cream Filling
1 cup thick applesauce
1 teaspoon lemon juice
Sliced almonds

Prepare Cinnamon Pastry.
Divide pastry into 6 equal parts.
Roll
each part into 7-inch circle on lightly floured cloth-covered
board; place on ungreased cookie sheets.
Preheat oven to 425
degrees F.
Prick circles with fork; sprinkle each with 1 tablespoon
sugar.
Bake until light golden brown, 12 to 15 minutes.
Cool on
wire racks.

Prepare Custard-Cream Filling.
Mix applesauce and lemon juice.
Stack circles, spreading alternately with 1/3 cup applesauce
mixture and 1/2 cup Custard-Cream Filling.
Spread top layer with
remaining filling.
Garnish with almonds.
Refrigerate at least 2
hours before serving.
Yields 12 to 14 servings.

Cinnamon Pastry
3/4 cup butter or margarine
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
3 to 4 tablespoons cold water

Cut butter into flour, salt and cinnamon until particles are
size of small peas.
Sprinkle in water, 1 tablespoon at a time,
tossing with fork until al flour is moistened and pastry almost
cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
Gather pastry into a ball.

Custard-Cream Filling
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup chilled whipping cream

Mix sugar, cornstarch and salt in saucepan.
Stir in milk
gradually.
Cook over medium heat, stirring constantly, until
mixture thickens and boils.
Boil and stir 1 minute.

Stir at least half of the hot mixture gradually into egg.
Stir
back into hot mixture in saucepan.
Boil and stir 1 minute.
Remove
from heat; stir in vanilla extract.
Cover and cool slightly;
refrigerate until completely cooled.
Beat whipping cream in chilled
bowl until stiff; fold into cooled mixture.

Three-Meat Stew (Karjalan Paisti —
Finland)

1 pound boneless beef chuck or round
1 pound boneless lamb shoulder
1 pound boneless pork shoulder
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
2 large onions, sliced
1 bay leaf
1 1/2 cups hot water
Boiled potatoes

Trim fat from meats; cut meats into 1-inch cubes.
Toss meats,
flour, salt, pepper and allspice.
Alternate layers of meat and
onions in Dutch oven.
Add bay leaf.
Pour hot water over meat and
onion mixture.
Cover and bake at 350 degrees F for 2 1/2 hours.

Uncover and bake, stirring occasionally, until meat is tender
and broth is slightly thickened, about 30 minutes.
Remove bay leaf.
Serve with potatoes.

Yields 8 servings.

Vegetable Casserole (Grönsaksgratin)

3 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
1/2 small head cauliflower, separated into florets
1 small onion, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup whipping cream
1/4 cup grated Parmesan cheese

Heat 1 inch salted water to boiling.
Add carrots, beans,
cauliflower and onion.
Heat to boiling; reduce heat.
Cover and
simmer until tender, 12 to 15 minutes.
Drain vegetables, reserving
1 cup liquid.
Place vegetables in ungreased 11 x 7-inch baking dish
or 8-inch square baking dish.

Heat butter over low heat until melted.
Blend in flour, salt and
pepper.
Cook over low heat, stirring constantly, until mixture is
smooth and bubbly; remove from heat.
Stir in reserved liquid and
whipping cram.
Heat to boiling, stirring constantly.
Boil and stir
1 minute; remove from heat.
Pour sauce over vegetables; sprinkle
with cheese.

Set oven to broil or 550 degrees F.
Broil until top is light
brown and bubbly, 3 to 5 minutes.

Braised Red Cabbage (Denmark)

This is traditionally served for Christmas dinner.
The flavor
improves if you prepare the dish a day in advance, refrigerate it,
and then reheat it on the stove or in a 325 degrees F oven before
serving.

1 medium red cabbage (about 2 pounds)
4 tablespoons butter, cut into small pieces
1 tablespoon granulated sugar
1 teaspoon salt
1/3 cup water
1/3 cup vinegar
1/4 cup red currant jelly
2 tablespoons grated apple

Preheat oven to 325 degrees F.
Wash cabbage, remove outer
leaves, and cut in half lengthwise.
Remove core.
Slice or chop
fine, using a knife or food processor.

In a heavy 4- or 5-quart casserole, combine butter, sugar, salt,
water and vinegar.
Bring to a boil on the stove.
Add cabbage and
toss well to coat.
Bring to a boil; cover casserole, and place in
oven.
Bake 2 hours.
Check occasionally and add some water if all
the liquid has cooked away.

Ten minutes before cooking is finished, stir in jelly and apple;
replace cover.

Serves 4 to 6.

Cream of Salmon Soup (Lohikeitto —
Finland)

4 cups water
3 medium potatoes, pared and cut into 1/2-inch pieces
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon white or black pepper
1 bay leaf
2 pounds skinless salmon fillets, cut into 1-inch pieces
1 cup whipping cream
Minced dill weed (optional)

Heat water, potatoes, onions, salt, pepper and bay leaf to
boiling in Dutch oven; reduce heat.
Cover and simmer until potatoes
are almost tender, about 10 minutes; stir in salmon.
Cover and
simmer until fish flakes easily with fork, about 5 minutes
longer.

Remove bay leaf.
Stir 1/2 cup of the soup liquid into whipping
cream.
Gently stir cream mixture into the soup; heat through.
Sprinkle with dill weed.

Yields 6 servings.

Danish Shrimp Sandwich (Reje Mad)

Several slices of dark rye, thinly sliced
Unsalted butter
1 head Boston or butter lettuce
Good-quality mayonnaise (about 2 tablespoons)
6 to 8 large cooked shrimp
Thinly sliced lemon
Watercress or dill for garnish

Butter several slices of bread, cutting in half if slices are
very large.
Top each with leaf lettuce so that it extends over
sides of bread.
Top lettuce with generous lump of mayonnaise, about
1 teaspoon.

Place 2 large shrimp beside each other on top of mayonnaise, so
mayonnaise holds them in place.
Put another dab of mayonnaise on
top, followed by thin twist of lemon and sprig of watercress or
dill for color.

Norwegian Spinach Soup

2 pounds fresh spinach (or frozen, chopped spinach)
8 cups chicken broth
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 hardboiled eggs, sliced

Wash spinach thoroughly; drain and chop coarsely.
(If you’re
using frozen spinach, defrost it and drain thoroughly.)

Place a sieve or strainer over a large bowl; set aside.

In a large saucepan or soup pot, bring broth to a boil.
Add
spinach.
Simmer 8 minutes, then pour into sieve or strainer,
catching the stock in the bowl.
Press the spinach with a spoon to
remove as much liquid as possible.
Set the stock aside.
Chop the
spinach very fine.

Melt the butter in the saucepan or soup pot.
Remove pan from
heat and stir in the flour.
Using a whisk, slowly add the hot
broth, mixing well.
Return pan to heat and bring broth to a boil,
stirring constantly.

Add spinach, salt, pepper, and nutmeg.
Cover pan, reduce heat,
and simmer 5 minutes, stirring occasionally.

Serve soup garnished with slices of hard-boiled egg.

Serves 4 to 6.