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    You are in: Home / Cookbooks / The FloridaNative Visits - SCANDANAVIA -
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    12 recipes in

    The FloridaNative Visits - SCANDANAVIA -

    Recipes posted for ZWT 6 ~ Region Scandanavia!

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    From EatingWell Magazine (2007), there may be as many versions of muesli as there are breakfast cereals, but this one's modeled after the original Swiss wake-you-up -- a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you'll have breakfast ready when you are.

    Recipe #394630

    This delicious Swedish tea ring is plump with candied lemon, citron, and chopped pecans.

    Recipe #427263

    These fabulous cream-filled buns are served in Iceland on Bolludagur - Buns Day - the Monday preceding Ash Wednesday. Posted for ZWT 6 - SCANDANAVIA.

    Recipe #427258

    This is actually two recipes in one -- the Cardamom bread dough recipe, then the cinnamon roll recipe. This simple, cardamom-spiced yeasted dough serves as the basis for many Scandinavian coffee breads, rolls, and buns. It’s spice rather than vast amounts of sticky sugar that lend distinction to these light and tasty cinnamon rolls. No napkins required. Found on and posted for ZWT 6 - SCANDANAVIA!

    Recipe #427260

    A slightly sweetened chicken broth gives this cabbage soup its delicate flavor. Make it a meal: Swedish rye crisps are the perfect accompaniment. Dietary Exchanges: 2 vegetable, 1 lean meat, 1/2 fat (1 Carbohydrate Serving). From EatingWell, January/February 1993 and posted for ZWT 6 - SCANDANAVIA.

    Recipe #427131

    Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon. From Gourmet magazine, March 2007, by Melissa Roberts and Maggie Ruggiero. Special equipment -- an adjustable-blade slicer, a deep-fat thermometer, and an electric coffee or spice grinder. Posted for ZWT6.

    Recipe #423495

    This soft, slightly sweet bread is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite. A hint of cardamom and a handful of plump raisins make it a special treat for teatime. Total preparation time includes to dough rises. From Gourmet magazine, August 2007 (Julia Langbein) and posted for ZWT6.

    Recipe #423449

    While Finns would typically use fresh lingonberries for this hearty porridge, cranberries are equally delicious. Serving size is estimated. Posted for ZWT 6 - Scandanavia. Recipe was found on and provided by Kari Diehl, Guide to Scandinavian Food,

    Recipe #427098

    Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.

    Recipe #427112

    Called Risengrød in Denmark and Risgrynsgröt in Sweden, rice porridge is served on Christmas Eve both to family members and, traditionally, as an offering to the Nisse or Tomte, a beneficent but touchy household spirit. A single blanched almond is added to the pot before serving; whoever finds it is likely to be married in the next twelve months. Leftovers are reserved and used to make an elegant rice pudding to serve with Christmas dinner the next day. Posted for ZWT 6 -- Scandanavia.

    Recipe #427115

    Saffron is the secret ingredient which takes this seafood stew to the next level. Posted for ZWT 6 - Scandanavia.

    Recipe #427119

    Leftover rice porridge is just as delicious the second time around when prepared in these thick, rustic pancakes - a favorite in Iceland and Norway. NOTE: Find rice porridge recipe here: Recipe#427115 Posted for ZWT 6 - Scandanavia

    Recipe #427116

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