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    You are in: Home / Cookbooks / ZWT9- IngridH's Scandinavian Memories
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    11 recipes in

    ZWT9- IngridH's Scandinavian Memories


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    1 Reviews |  By IngridH

    For my final exam in one of my culinary classes, we had to create a sandwich that reflected a culture which we had some familiarity with. I'm of Swedish decent, and so decided to make an open faced Swedish meatball sandwich. This is the result, and I passed the exam with full points. I use the meatballs from my recipe #367918, but if you don't feel like making them from scratch, use a Swedish meatball that is easy for you. Don't use an Italian meatball, the flavor profile is entirely different. FYI- The exam I originally made this for required the use of chicken, so I subbed ground chicken thigh for the meats in the recipe I noted above. Feel free to do so if you'd like, it still tasted authentic as the seasonings were true to the original.

    Recipe #503085

    1 Reviews |  By IngridH

    Here is another childhood memory from growing up in a Swedish-American household. This should be served with boiled red potatoes, pickled beets, and lingonberries.

    Recipe #425646

    3 Reviews |  By IngridH

    This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!

    Recipe #425645

    2 Reviews |  By IngridH

    It sometimes seems that everything in Swedish cooking is flavored with dill. While that's not quite true, here is another wonderful example that uses it. Serve this sauce with boiled veal or lamb, over small boiled potatoes, or with fish.

    Recipe #425641

    3 Reviews |  By IngridH

    Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.

    Recipe #424380

    2 Reviews |  By IngridH

    This is a dish I remember from my childhood, and it comes to mind every time I see fresh smelts available at the grocery. Serve with mashed potatoes for a traditional Swedish meal, or french fries for a more modern meal. This dish can also be made with small herring or sardines. Posted for ZWT6.

    Recipe #424374

    8 Reviews |  By IngridH

    Limpa has always been one of my favorite breads, and now I can make it in the bread machine! I use the dough cycle for this, then rise and bake in the oven. Mom always includes the orange rind, but it's not my favorite, so I leave it out. My house tends to be a little cool in the winter, so I use the oven light to proof my dough. If your house is warmer, then rise in whatever manner works for you. Cooking time includes the bread machine cycle time, plus baking time. Prep time includes rising time.

    Recipe #369475

    5 Reviews |  By IngridH

    Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.

    Recipe #369247

    8 Reviews |  By IngridH

    This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.

    Recipe #367918

    This is another recipe from my childhood. In my home, you always got to request whatever you wanted for dinner on your birthday. Most years, I chose this (and Mom still makes it for me when I ask!). This is a great baked pork chop dish, the sauce keeps the chops from getting dry, and is wonderful to top a side of rice. Feel free to increase the amount of sauce, it's the best part. Don't feel that you need to use the high end center cut chops for this dish, it's a great way to use the less expensive "pork steak" cuts. If you prefer to use fresh mushrooms, add a pint of sliced mushrooms with the bacon and onions.

    Recipe #347339

    From 'Swedish Food", the little red cookbook that my mother always cooked the traditional dishes out of. I must confess that it's never been one of my favorites, but my parents adore it and always serve it with recipe #367918, which is one of my favorites. My mother says the proper name, in Swedish, for this dish is Janssons Frestelse. Posted for ZWT6.

    Recipe #424370


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