By Beatrice A. Ojakangas
Beatrice Ojakangas brings to lifestyles the cuisines and customs of Norway, Sweden, Finland, and Denmark, nations that percentage borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), that could be crowned with cheese, eco-friendly pepper, and sliced clean strawberries. Finns specialise in earthy, chewy entire grain bread. Norwegians have splendidly clean fish and seafood, and the Swedes gave the realm smörgåsbord!
Ojakangas bargains us real Scandinavian domestic cooking that includes the easiest of what's in season. Scandinavian Cooking offers conventional menus for various events and seasons-from a Farmhouse Brunch with Buttered Potato Soup to an old style Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a luxurious Midsummer's Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg.
A strong Scandinavian prepare dinner has an aptitude for colour, texture, form, and ease in developing the meals that those menus sing their own praises to perfection. Beatrice Ojakangas describes her reviews amassing recipes on the tables of buddies on her visits to Scandinavia and the fantastically crafted instruments and tableware that would support to make the Scandinavian dishes you arrange genuine.
Beatrice Ojakangas is the writer of greater than twenty cookbooks, together with the nice Scandinavian Baking ebook (1999), Scandinavian Feasts (2001), the nice vacation Baking e-book (2001), and fast Breads (2003)-all to be had in paperback from the collage of Minnesota Press. Her articles were released in Bon Appetit, Cooking mild, food, and Redbook. She has seemed on television's Baking with Julia baby and Martha Stewart's residing, and lives in Duluth, Minnesota.
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Extra resources for Scandinavian Cooking
It is served as a separate ﬁrst course. Smørrebrød, literally translated, means buttered (smør) bread (brød). This Danish open-face sandwich is a culinary cross between a sandwich and a salad. It is a small meal by itself when topped with vegetables, meat, ﬁsh, poultry, or cheese. It is always eaten on a plate, with a knife and fork, not out-of-hand. Smørrebrød can be served in different ways. In one Danish home, all ingredients for smørrebrød are served separately. Guests make their own openface sandwiches.
Close top; bake 2 to 3 minutes on each side over medium heat until wafﬂe is golden and crisp. Serve immediately with berries or other fruit and whipped cream. Or, cool wafﬂes on a rack and serve cold. Makes about 8 wafﬂes or 40 heartshape pieces. ” 1 egg ¾ cup milk ¼ teaspoon salt ½ cup all-purpose ﬂour 1 teaspoon baking powder 1 tablespoon sugar 2 tablespoons butter, melted Lingonberry jam or other jam or jelly Dairy sour cream Preheat plättar pan (page xvi) over medium heat. In a large bowl, beat egg; stir in milk, salt, ﬂour, baking powder, and sugar until batter is smooth.
Gather lettuce leaves into rufﬂes; place 1 rufﬂed leaf on 1 end of each buttered bread. Top each with a slice of turkey breast, letting some of lettuce extend beyond turkey. Garnish with lingonberries or cranberries. Makes 4 sandwiches. s m ø r r e b r ø d t o h o n o r da n i s h a r t s / 3 5 Ham and Egg Smørrebrød Skinke med Æg—Denmark ❁ Ham and vegetables make this smørrebrød as colorful as a garden of ﬂowers. 6 slices whole-wheat bread 7 teaspoons butter, softened 1 egg, thoroughly beaten 6 thin, cooked ham slices 12 paper-thin cucumber slices 6 tomato slices 6 butter or leaf lettuce leaves Parsley or watercress Cut crusts from bread.