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Archive for the ‘Swedish’ Category

Cooking Club – Swedish

23 Mar

“Schmoop de Cloop der Cloober doodle!” Which of course translates into, “Swedish Cooking Club was delicious.. doodle!” Thanks to the Brazelton clan for the opportunity to sample the best that Extremely Northern Europe has to offer. Believe it or not, food with names like Gravlax, Glogg, and Bruna Bonor are actually excellent eats. Also, I can get behind any meal that’s entirely focused around a giant ball of meat floating in gravy.. Just not too often methinks.

Evan had a great time playing with the Brazelton sisterhood, making caves with them when I wasn’t taking the time to train them in the finer points of castle architecture and removing well hidden eggs from their ears. Also, we were fortunate enough to round out the Club with our 8th, Jen. Excellent first entry with the Swedish Pancakes, hope we didn’t scare ya too much!

You know the drill, recipes! Oop! Doodle!

Jessica – Gravlax with Mustard Sauce
Jason – Swedish Bread
John – Hasselback Potatoes
Jeanette – Bruna Bonor (Swedish Brown Beans)
Paul – Swedish Meatballs
Desiree – Glogg and Root Beer
Greg and Jen – Swedish Pancakes

 
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Posted in Swedish

 

Bruna Bönor – Swedish Brown Beans

22 Jan

Brought to us by Jeanette

Cook Time: 10 hours

2 cups Swedish brown beans (Navy beans or pinto beans may be substituted in this traditional Scandinavian recipe if you cannot find Swedish brown beans.)
5 cups water
1 cinnamon stick
1/2 cup brown sugar
3 Tbsp. molasses
1/4 cup distilled white vinegar
1/4 cup water plus 1/4 cup cornstarch (optional)

Preparations

Place brown beans in bowl, add water to cover, and soak overnight.

Drain beans, then place in slow cooker with 5 cups water and cinnamon stick. Cook on low heat for 8-10 hours or until beans are tender.

Once beans are tender, and at least one hour before serving, stir brown sugar, molasses, and vinegar into the beans. If there is still a lot of liquid in the beans, whisk together water and cornstarch and mix into beans to thicken sauce. Cover and allow to simmer for an additional hour. Remove cinnamon stick and serve warm.

Yield: 8-10 servings of Swedish Brown Beans.

Source: ScandanavianFood

 

Swedish Meatballs

01 Jan

Brought to us by Paul

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve

Serves 4-6

Source: FoodTV