Swedish cooking index

Please forgive any pretentions but I’ve had a few requests to make an index for all of my Swedish food pictorials. Here it is. I’ve made a few other (re: non-Swedish) dish posts but am keeping this list as Swedish as possible.

Looking through many of these old post, I can’t help but notice all of the kind comments I’ve received. Thank you! Making these has been a lot of fun and I hope to keep adding to this collection.

Sincerely,

Jonathan K (aka “Bridgestone”)

Suovas (Stew made from smoked reindeer): viewtopic.php?f=16&t=22756

Swedish-style filled buns: viewtopic.php?p=220719#p220719

Hallongrottor ("Raspberry jam-filled shortbreads"): viewtopic.php?t=19261

Kalmarlåda ("Lamb chops with ham and southern-style potatoes"): viewtopic.php?t=18431

Raggmunk ("Swedish-style potato pancakes"): viewtopic.php?t=18194

Stuvad lake ("Burbot with cream sauce"): viewtopic.php?t=18081

Swedish semlor: viewtopic.php?t=17679

Laxpudding ("Salmon strata"): viewtopic.php?t=17575

Biff Rydberg (”Beef tenderloin hash”): viewtopic.php?t=8962

Ostkaka (”Savory cheesecake”): viewtopic.php?t=8974

Stekt strömming (”Pan-fried herring”): viewtopic.php?t=8995

Fläsklägg med rotmos (”Boiled pork knuckle”): viewtopic.php?t=9019

Crayfish, Swedish-style: viewtopic.php?t=9540

Swedish-style cinnamon buns: viewtopic.php?t=12043

Dillkött (”Dill-flavored veal stew”): viewtopic.php?t=12619

Kroppkakor (”Potato dumplings”): viewtopic.php?t=12650

More herring (pickled and smoked): viewtopic.php?t=12699

Kåldomar (”Cabbage rolls”): viewtopic.php?t=12719

Biff á la Lindström (”Pan-fried beef patties”): viewtopic.php?t=13001

Blodpudding (”Baked blood loaf”): viewtopic.php?t=13033

Turbot & Mackeral: viewtopic.php?t=13600

Gubbröra (”Herring salad”): viewtopic.php?t=12600

Kalops (”Beef stew”): viewtopic.php?t=15040

Bilberries: viewtopic.php?t=15143

Hökarpanna (”Pork and kidney stew”): viewtopic.php?t=15338

Moose sirloin/Skomakarlåda: viewtopic.php?t=15598

St. Johns wort snaps: viewtopic.php?p=146235#146235

Fiskgratäng (“Scalloped fish”): viewtopic.php?t=17274
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Julbord, 2006: viewtopic.php?t=11513

Julbord, 2007 (preparations):

Swedish-style Christmas meatballs: viewtopic.php?t=16901

Lussebullar (”Saffron buns”): viewtopic.php?p=168338#168338

Christmas leverpastej (“Liver pate”): viewtopic.php?t=16856

Glögg: viewtopic.php?p=166027#166027
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Swedish sausages: viewtopic.php?t=15371

Swedish dry-aged beef: viewtopic.php?t=8760

Bridgestone, this is awesome! Thanks - that must have been quite a bit of work!

Thank you, Bridgestone. This will make for good midnight fantasy reading as I contemplate my next trip to Sweden - or Andersonville. I so appreciate your careful documentation and beautiful pictures!

Jonathan, for some time now, I've admired your recipes and accompanying pix, and it's excellent having them all consolidated in one location for easy reference. Now, maybe I'll actually make one of them myself.

Thanks.

David

Bridgestone, I'd been meaning to mention - you'll be happy to know that your fellow LTHers did you proud at the potluck: both GWiv's version of Laxpudding and Ronnie Suburban's version of your Swedish Meatballs were excellent, a testament to this index.

Thanks again, all three of you, from the bottom of my stomach!

My beets are starting to come in, and I'd meant to mention - Bridgestone, do you pickle your own beets, or purchase them? I notice that they feature prominently in much of your cooking. If your own, could you add the recipe?

Wonderful suggestion, Mhays!

I've only planted "polka" beets this year (white and red striped). And, while they are ready to be picked, they are so sweet that it would be a shame to pickle them.

However, I'll keep my eyes peeled at the store and keep your request/suggestion in mind!

Bridgestone,

I am a rabid fan of your posts. Your mise is always so lovely, and I love all the process shots. Fantastic stuff.

Great i like your pickled and smoked very much thanx for the recipe. Can we make this recipe with any fish type.

Hi and thanks, clair909!

This particular type of preparation (fried and pickled) is really only done with herring here in Sweden. They are still cheap, tasty and readily available so there's not much incentive to experiment.

I have seen a few recipies for pickled salmon, though. So, using the brine I showed, you could simply brine raw cubes or slices of salmon. I suppose you could also try frying slices first and then pickling those.

Good luck and thanks for the question! It's always nice to see that someone has used the index.

Bridgestone wrote:Hi and thanks, clair909!

This particular type of preparation (fried and pickled) is really only done with herring here in Sweden. They are still cheap, tasty and readily available so there's not much incentive to experiment.

I have seen a few recipies for pickled salmon, though. So, using the brine I showed, you could simply brine raw cubes or slices of salmon. I suppose you could also try frying slices first and then pickling those.

Good luck and thanks for the question! It's always nice to see that someone has used the index.

Thanx you have explained everything so nicely.
I very very grateful to you.

Hi,

While waiting for pots to boil, I was reading Repast, Quarterly Publication of the Culinary Historians of Ann Arbor. Their Fall 2009 issue discusses Finnish- and Scandinavian-American traditions of food and hospitality.

An article on Swedish Coffee and Seven Kinds of Cookies by Kerstin Trowbridge referenced several good sources for Swedish recipes:

Swedish Cakes and Cookies*, translated by Melody Favish;

The Great Scandinavian Baking Book by Beatrice A. Ojakangas (of Minnesota); and

Favorite Recipes by the Swedish American Heritage Society of West Michigan (http://www.sahswm.org).

*Swedish Cakes and Cookies is known as Sju sorters kakor (Seven Kinds of Cookies). At Swedish coffee parties, guests were initially offered a filling coffee bread, followed by a sponge cake, cookies and finally a special torte. The hostess often served seven kinds of cookies in addition to other sweets.

Sju sorters kakor has sold over 3.5 million copies over several editions since the original in 1945. It is Sweden's most popular cookbook.

Regards,

Great resources, Cathy2!

I saw the English translation of "Sju sorters kakor" for the first time at Stockholm's international airport (Arlanda) a few months back. It's interesting/important to note that the translation I saw had translated the language but not the measurements - it was still using grams and liters.

Regardless of any translation hitches, I highly recommed the book for all things Swedish and sweet. It's got all of the basics (and a plenty of non-basics) and the recipies are often short and simple.

Thanks again, Cathy2!

Bridgestone,

Actually, I thank you for your steady campaign to make Swedish cooking less foreign, more familiar and most importantly achievable.

You treated us to an exploration of Swedish-style cinnamon buns. There was one tiny omission (or at least I didn't find it just now): October 4th is Kanelbullens Dag (Cinnamon Roll Day). A new food holiday to add to our database! Is this a real holiday or something created by the Swedish cinnamon bun bakers? I sensed it may be the real deal, though I'd love your take on it.

If I don't get side-tracked, I plan to make Stollen this week. I have been rereading your post to get me energized.

Merry Christmas!

Regards,

Hi again, Cathy2!

"Kanelbullens dag" hasn't been around for much more than 10 years so, yes, it's a modern holiday. But any excuse to eat more cinammon buns works in my book!

I've already got a batch of stollen, saffron buns and glögg under my belt for 2009. I'll update my glögg post as this year's batch was/is very tasty. Stollen is magical in that it only gets better the more it sits. Mine second loaf is going on one-week old and will still be excellent on Christmas morning.

God Jul Cathy2 and the rest of LTHForum!

Thank you Cathy2 for making this resource so easy to find, i've been searching the web all day looking for Swedish style cinnamon buns that i'm going to be making for my relatives for New Years Eve and I came across this post.
I will let you know how I get on

samtrainer wrote:Thank you Cathy2 for making this resource so easy to find, i've been searching the web all day looking for Swedish style cinnamon buns that i'm going to be making for my relatives for New Years Eve and I came across this post.
I will let you know how I get on

I'm glad you found what you needed, though you should thank Bridgestone only. Look forward to your report on your cinnamon bun baking adventure.

Regards,

Does anyone know what happened to Bridgestone?

razbry wrote:Does anyone know what happened to Bridgestone?

It was his birthday yesterday.

Drop him a note, he would appreciate it.

Regards,

Wow this is wonderful list. Thanks for making it.

As a Swedish I must tell you how fun it was to read this list. You really managed to include all the classics. Good job!

Tack Lasom!

Bridgestone wrote:Tack Lasom!

Bridgestone!

I knew the name rang a bell.

I just reviewed your post on The Fresh Loaf for the St. Lucia Rolls.

Did you make a batch for the current season?

After falling in love with the julekake at Tre Kronor's Julbord the other week, I decided to recreate it at home. What I loved so much about Tre Kronor's version was the light, challah (even slightly brioche) texture, the tart lemon glaze and the wonderful interior of dried fruits and cardamom. I found a lot of recipes online with quite a few differences so I had to make a few improvisations and while the flavor was delicious, I did not use enough yeast. It was still a delicious bread, but too dense for my liking.

Anyone have a tried and true recipe? The recipes I found varied mostly in terms of eggs (some don't even use) and butter. If it must come to it, I'll just give it another try . . . with more yeast.

So sorry for missing the recent conversation here!

pairs4life - Sure did! We made several batches this past season.

BR - no real recipe beyond what I've previously posted. I tend to use high-gluten flour and machine work for a long time. I add salt half-way through working to assist in gluten development. The one big(gish) tip I have is to use room-temperature butter instead of melted. The recipes I tend to find usually seem to call for melted butter. My experience is that working in room temperature butter instead of melted makes for a lighter finished product.

Thanks Bridgestone - while my first attempt resulted in a tasty but too dense bread, my second try was much better. I'll make it again next year and keep aiming for perfection. I love the tart lemon-cardamom combination with a challah-like dough . . . so good.

BR wrote:After falling in love with the julekake at Tre Kronor's Julbord the other week, I decided to recreate it at home.

Went to Tre Kronor over the weekend completely forgetting it was semlor season. A pleasant and delicious surprise.

spinynorman99 wrote:

BR wrote:After falling in love with the julekake at Tre Kronor's Julbord the other week, I decided to recreate it at home.

Went to Tre Kronor over the weekend completely forgetting it was semlor season. A pleasant and delicious surprise.

Damn! I had no idea . . . next year. Calendar set!

Thanks for the thread! I am half Swedish and most of the ethnic cooking has been from that side.

Lately I have had an interest in cast iron and often will run across special pans for Swedish Pancakes.

Decided to make my first run at the today with good success!

A few things that surprised me was the amount of butter and the custard like consistency (over a fluffy pancake). It has been a long time since I have had them and my memories of my mom making them (what, 40 years ago?) seem to recall just smaller standard pancakes. The one thing I wasn’t surprised at was the thinness of the batter (hence the form pan).

My recipe from today (with the butter adjusted down)...

Swedish Pancakes

3 eggs
2 cups milk
1 cup flour
1/2 tsp salt
6 tbs melted butter

Some recipes call for 2 tbs of sugar and/or 1/2 tsp of vanilla extract. I prefer them less sweet.

A sprinkle of powdered sugar or some jam for topping. Maybe fruit.

I cooked them on one side in the specialized pan and the second side in a griddle. Was able to keep a steady flow going that way.

I have a few other pans that provide an embossed shape (animals, Christmas) that I will use next time now that I have the process down.

HI,

We eat Swedish pancakes with cloudberry and lingonberry jams from Ikea. Of course, cranberry sauce could work for the lingonberry.

Regards,
Cathy2