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Swedish Pancakes

01 Jan

Brought to us by Greg and Jen

3 eggs
3-1/2 cups milk
2 cups flour
1/4 cup sugar
1tsp salt
1/2 stick (4 tbsp) melted butter

additional butter (1-2 tbsp) for cooking

Lingonberry jam for filling
Banana & nutella for filling
Whipped cream to put on top

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Combine eggs, milk, flour, sugar, salt and melted butter and whisk until smooth.

Warm a 10″ pan on low heat. Drop a very small amount (approx 1/4 tsp) of butter into the pan. When butter’s melted (will be quick), scoop 1/4 cup of batter into the pan, and swirl until it uniformly coats and just begins to set up.

Cook for approximately 1 minute (edges will just start to brown and begin to pull away). Use spatula to flip pancake over and cook 1 more minute.

Store in oven set to lowest temp to keep warm until ready for filling.

 
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Posted in Desserts, Swedish

 

Gravlax with Mustard Sauce

01 Jan

Brought to us by Jessica

Gravlax

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

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Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.

Mustard Sauce

1/4 cup Dijon mustard

1 teaspoon ground dry mustard
3 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons chopped fresh dill

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Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.

Yield: 3/4 cup

Source: FoodNetwork

 
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Posted in Side Dishes, Swedish

 

Glogg

01 Jan

Brought to us by Desiree

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
1/2 orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

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Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.

Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering.

Serve warm in a mug with some fruit and almonds in each cup.

Source:  Allrecipes

 
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Posted in Beverages, Swedish

 
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