Conference turris::scandia

Gravlax (Swedish dill-cured Salmon) uses a salt-sugar mixture to cure
the fish.  The fish is flavored by dill and whatever else is handy.
(I've used gin, Julia Child used cognac in "Julia Child and Company").

Two things to look out for:  don't skimp on the salt -- the proportion
of salt to fish is important to preserve the fish.  The following
presents a "master" recipe and several variations.  As the name
implies, gravlax uses salmon.  You can also use other "fatty" fish,
such as mackerel.  If you can't afford a whole fish, get a piece.
Remember that you need both filets.

Get a whole fish, clean it and remove the head.  Split into two
filets, removing the backbone but leave the skin on.  Dry off
the filets and remove all the little bones.

Cure:

For 2-3 pound fish (recipe from Swedish equivalent to Joy of Cooking)

  2 tbsp whole white pepper or 1 tbsp whole white pepper
    and 1 tbsp whole allspice.
  4 tbsp salt
  2-4 tbsp sugar (I'd use only 2)
  two bunches of dill (lots of dill)

For 4 pound fish: From English version 1:

  2 tbsp salt, 2 tbsp sugar
  3 tbsp whole white pepper
  plenty of dill

For 3-4 pound fish: From English version 2:

  2/3 cup salt
  1/2 cup sugar
  20 whole white pepper

For 1 and 1/2 pound filets (the last time I made it):

  1/3 cup salt
  1/3 cup sugar (but it was a bit too sweet)
  3 tbsp white pepper, 2 tbsp allspice, 3 tbsp gin
  2 bunches of dill

In any case, crush the peppers in a morter, add the salt and sugar.
and press the mixture into the filets.

In a glass or ceramic dish, put some dill on the bottom, then one
of the filets, skin side down, then more dill, then the other
filet, skin side up.  Put the thick side of one filet against the
other's thin side.  Cover with plastic wrap (NOT ALUMINUM FOIL) and
put a cutting board or similar on top with some weight on it (a couple
of beer cans or somesuch).

Put it in the refrigerator for a day or so.  (Thin filets are
ready in 24 hours, thicker in two days.)  Turn the filet over
once or twice.  Pour off the brine -- otherwise the fish will
be too salty.  The fish will keep for a week in a refrigerator
(pour off the brine first).

Cut off either thin (nearly horizontal) slices, or thick
vertical slices, to taste.  (Don't cut through the skin).
Serve as an appetizer on thin slices of buttered rye bread
(with a little lemon juice and some finely chopped dill),
or as a main dish with boiled new potatoes and "Maitre'd
sauce":

3 tbsp dark french coarse-ground mustard (the kind in the
  earthenware crock (Pommeray?)).  Not ballpark mustard!
1 tbsp sugar.
1/2 tsp salt.
a little ground white pepper
1 tbsp vinegar
6 tbsp olive oil.
more finely chopped dill (six tbsp or so)

Mix the mustard, sugar, salt, pepper, and vinegar together.
Add the oil drop by drop as if making a mayonnaise.
Add the dill.  Let the sauce sit for about 10 minutes.

You can broil or grill thick slices of gravlax.
After you've eaten the salmon, you can also cut the skin
in 1/2 inch strips, sear them briefly on the skin side,
and serve them as a garnish.

Here is another Swedish salmon cure, closer to "traditional
Jewish lox".  The preparation is quite similar:

To a 2 pound fish:

4 tbsp salt
1 tbsp sugar

Press the salt-sugar mixture into the filets.  Put them into a
plastic bag and let them sit in the refrigerator 12-24 hours.

Make a brine consisting of 3 tbsp of salt to a litre of water.
Let the filets sit in the brine (in the refrigerator) for an
additional 24-48 hours.  Test after a day to see if the fish
is sufficiently salty.  Drain off the brine.  The fish will
keep for a week in the refrigerator.

    No topic has been established for food or recipes in general, but
    Note 23 exists for those interested in making a traditional Christmas
    (strong alcoholic) beverage.  And there is Note 162 for Christmas
    cookies and breads.
    
    O.K., so here's where we can share recipes for all other kinds of
    food and drink.
    
>     Would you please tell us what Swedish MeatLOAF is?
    
    Take your favorite k�ttbullar recipe and instead of taking the trouble
    to form all those small balls, press the meat mixture into a baking
    dish.  I cook in a microwave oven, so I use a large corningware mixing
    bowl and form the uncooked meatloaf in a ring around a small pyrex
    custard cup or ceramic bowl.  After cooking, the excess juices are
    drawn up into the small bowl as the meatloaf cools. 

    So we can nickname this recipe Lazy Swedish Meatballs?

    8-}

Gravlax (Swedish dill-cured Salmon) uses a salt-sugar mixture to cure
the fish.  The fish is flavored by dill and whatever else is handy.
(I've used gin, Julia Child used cognac in "Julia Child and Company").

Two things to look out for:  don't skimp on the salt -- the proportion
of salt to fish is important to preserve the fish.  The following
presents a "master" recipe and several variations.

Get a whole fish, clean it and remove the head.  Split into two
filets, removing the backbone but leave the skin on.  Dry off
the filets and remove all the little bones.

Cure:

For 2-3 pound fish (recipe from Swedish equivalent to Joy of Cooking)

  2 tbsp whole white pepper or 1 tbsp whole white pepper
    and 1 tbsp whole allspice.
  4 tbsp salt
  2-4 tbsp sugar (I'd use only 2)
  two bunches of dill (lots of dill)

For 4 pound fish: From English version 1:

  2 tbsp salt, 2 tbsp sugar
  3 tbsp whole white pepper
  plenty of dill

For 3-4 pound fish: From English version 2:

  2/3 cup salt
  1/2 cup sugar
  20 whole white pepper

For 1 and 1/2 pound filets (the last time I made it):

  1/3 cup salt
  1/3 cup sugar (but it was a bit too sweet)
  3 tbsp white pepper, 2 tbsp allspice, 3 tbsp gin
  2 bunches of dill

In any case, crush the peppers in a morter, add the salt and sugar.
and press the mixture into the filets.

In a glass or ceramic dish, put some dill on the bottom, then one
of the filets, skin side down, then more dill, then the other
filet, skin side up.  Put the thick side of one filet against the
other's thin side.  Cover with plastic wrap (NOT ALUMINUM FOIL) and
put a cutting board or similar on top with some weight on it (a couple
of beer cans or somesuch).

Put it in the refrigerator for a day or so.  (Thin filets are
ready in 24 hours, thicker in two days.)  Turn the filet over
once or twice.  Pour off the brine -- otherwise the fish will
be too salty.  The fish will keep for a week in a refrigerator
(pour off the brine first).

Cut off either thin (nearly horizontal) slices, or thick
vertical slices, to taste.  (Don't cut through the skin).
Serve as an appetizer on thin slices of buttered rye bread
(with a little lemon juice and some finely chopped dill),
or as a main dish with boiled new potatoes and "Maitre'd
sauce":

3 tbsp dark french coarse-ground mustard (the kind in the
  earthenware crock (Pommeray?)).  Not ballpark mustard!
1 tbsp sugar.
1/2 tsp salt.
a little ground white pepper
1 tbsp vinegar
6 tbsp olive oil.
more finely chopped dill (six tbsp or so)

Mix the mustard, sugar, salt, pepper, and vinegar together.
Add the oil drop by drop as if making a mayonnaise.
Add the dill.  Let the sauce sit for about 10 minutes.

You can broil or grill thick slices of gravlax.
After you've eaten the salmon, you can also cut the skin
in 1/2 inch strips, sear them briefly on the skin side,
and serve them as a garnish.

Here is another Swedish salmon cure (hemrimmad), closer to "traditional
Jewish lox".  The preparation is quite similar:

To a 2 pound fish:

4 tbsp salt
1 tbsp sugar

Press the salt-sugar mixture into the filets.  Put them into a
plastic bag and let them sit in the refrigerator 12-24 hours.

Make a brine consisting of 3 tbsp of salt to a litre of water.
Let the filets sit in the brine (in the refrigerator) for an
additional 24-48 hours.  Test after a day to see if the fish
is sufficiently salty.  Drain off the brine.  The fish will
keep for a week in the refrigerator.

    re .2
    
    The swedish name for the Meatloaf is K�ttf�rslimpa. And actually
    the taste is a little bit different from that of the meatballs,
    try it sometime.
    
    /Stefan in Stockholm Sweden.

    From: [email protected] (Peter Herman x5495)                            
    Newsgroups: soc.culture.nordic
    Subject: Re: Pickling Herring
    Date: 4 May 90 21:33:51 GMT
    Organization: NMSU Computer Science
    In-reply-to: [email protected]'s message of 4 May 90 17:54:11 GMT
 
    I haven't got my glasm{ster sil info handy, however, inlagd is so
    simple that I know it off the top of my head. *WARNING* the taste is
    close to that available in Sweden but not exact. The problem is in our
    vinager which is weak by Swedish standards.  They use 12% and cut it
    with water.  American vinager is 5%.  I have adjusted this for the
    American stuff.
 
    2 or 3 salt herring fillets
    1.5 cup vinager (white)
    0.5 cup sugar
    1 good sized onion
    1 Tbl spoon *white* pepper
    1 Tbl spoon allspice
 
    Wash fillets well and soak in several changes of water in the
    refrigerator.  I usually start it in the morning, change it after work,
    again before bed, again in the AM and prepare the rest of the way in
    the evening.  
 
    Cut the onions into bits. Partially crush the pepper and allspice. Boil
    the sugar, vinegar, onions and spices for about 10 minutes. Allow to
    cool.
 
    Dry fillets and cut into bite sized pieces.  Put in the cooled marinade
    and allow to pickle *at least* over night (it tastes ok with less, but
    the bones take 8-12 hrs to disolve).  It lasts for weeks in the fridge.
 
    *WARNING* do not overload the marinade with herring or it will all
    taste like brine when you are done.
 
    Anyone interested in others (senap, glasm{ster, etc) let me know and I
    will send you the info.
    **********************************************************************
    *                                                                    *
    *  |\  |.\ /| |\                        Peter Herman                 *
    *  |/  | /  | |/   [email protected]      Department of Biology        *
    *  |\  |.\  | |\   01-505-646-4532      New Mexico State University  *
    *  | \ | /  | | \                                                    *
    **********************************************************************

    From: [email protected] (USENET News System)
    Newsgroups: soc.culture.nordic
    Subject: Re: Finnish Cloudberry Liqueur
    Date: 4 May 90 01:55:26 GMT
    Organization: Cirrus Logic Inc.
 
 
    Finnish Cloudberry Liqueur is very good straight on vanilla ice cream.
    You could actually buy it here (San  Jose, CA) at the Liquor Barn a few
    years ago, but I have to import it from Helsingfors these days...
 
    Cloudberries grow on the bogs of Lapland, as a berry that looks like a
    combination of strawberries and raspberries, yellow in color.  In
    Finish the name is Lakka, in Swedish - hjortron.  You can also enjoy
    cloudberry jam in Scandinavia, usually on ice-cream.  I would agree
    with previous posters that it is an aquired taste, though it is easier
    to aquire the taste for cloudberries, than for herring (sill) or
    sour-herring (surstroemming).

    re .6
    
    ...and in Norwegian they are called "multer" (or a more dialect
    form, "molter").
    
    They do grow in bogs, but not ONLY in Lappland. They also grow above
    the tree-line in southern Norway 6 Sweden. Attempts have been made
    to grow them in "captivity", but all efforts have failed.
    
    I would describe their shape as more like orange coloured rasberries;
    where the "bumps" are somewhat larger than on rasberries.
    
    They are VERY good. Pure ecstasy when they have just the right
    sweetness. I prefer them in a bowl with cream pured over (not whipped),
    that way the taste itself comes out uncluttered. They are also very
    expensive (Christmas dinner desert, or when the company is paying
    for an expensive meal in a restaurant).
    
    Picking them is a cultural tradition in its own right; somewhat
    akin to hunting or fishing. They are hard to find; rumours spread
    about good "multe"-places; getting them requires day-long hiking
    in mountains (and, not to forget, conflicts can arise between people
    as to getting them).
    
    Ahhhh...my mouth waters!
    
    Mauritz
    

Don't tell anybody about multer.  Thanks.  More for the rest of us.

Multer "jam" (we just call it multer) is exceptionally good on "Swedish" 
pancakes in place of lingonberries (tutteber, if you'll pardon my spelling).  
Also, mix whipped cream and sour cream and stir in some multer.  My goodness!

There are Canadian cloudberries, but the jam is weak and lacks that "is
it fermented?" quality that multer has.  The North American name for the plant 
is "apple pie plant".

PS - When we went to Norway, the one thing my wife's aunt (who lived 30
years in the US) asked asked us to bring was Crisco so she could make 
"eple pai".

Another PS - We smuggled about a quart of fresh multer out of Norway.

    From: [email protected] (Kari Hardarson)
    Newsgroups: soc.culture.nordic
    Subject: Re: Junction City
    Date: 1 Aug 90 20:50:51 GMT
    Organization: University Of North Carolina, Chapel Hill
 
    Just in case someone wants to try thin pancakes...
 
    Here's the family Crepe recipe (My mother will shoot me for this...) It
    takes an experienced crepe maker about 1/2 hour to turn out a batch of
    crepes, so it's a good recipe for when someone drops by and expects
    something with his coffee.
 
    40 gr     Butter
    1/2 liter Milk
    200 grams Wheat
    2         Large Eggs
    1 tsp.    Vanilla Extract
    1/4 tsp.  Salt
    1 tsp.    Ground Cardamums
    1 tbsp.   Sugar
    1 pinch   Baking Soda
 
    You'll need a mixing bowl, a shallow 12" frying pan (round,
    preferrably!) and a spatula.
 
    Put the Eggs & sugar in a bowl, mix lightly.
 
    Melt the butter in the pan (don't brown it!), cool off and add to the
    bowl.
 
    Add half the milk to the bowl.
 
    Mix the wheat,salt,cardamums and baking soda, add the mixture to the
    bowl while stirring. Add the Vanilla extract and stir.
 
    Heat the pan 'till it's sizzling hot. No need to butter it. Pour one
    scoopful of batter in and rotate the pan to cover it with the batter.
 
    Flip over when the batter doesn't look wet (8 secs.) and fry the other
    side.
 
    It's best to let the batter stand at room temperature for 1/2 an hour
    if possible before starting. The crepes will be more evenly brown.
 
    I have two ways of serving the crepes: Either rolled up with sugar
    inside or folded twice with whipped cream and jelly inside. Hope
    someone succeeds at making some without putting the house on fire...
 
    Kari Hardarson         |  T'was brillyg and the slithy toves
    217 Jackson Circle     |  did gyre and gimble in the wabe...
    Chapel Hill, NC 27514  |  (Jabberwocky by Lewis Carroll)

	----------------------------------------------------------
    From: [email protected] (Jan Brittenson)
    Newsgroups: soc.culture.nordic
    Subject: Re: Junction City
    Date: 2 Aug 90 01:32:11 GMT
 
    Ah, pancakes! There appears to be as many pancake recipes as there are
    Swedes... This is how I do it,
 
	2     eggs
	1 1/4 cups of water
	1/4   tsp salt
	1     tbsp sugar
	1     cup wheat flour
	1/2   cup whipping cream
 
    Separate the eggs, mix in a bowl the yolks, water, salt, sugar, and the
    flour. Whip the cream and fold it into the batter. Beat the egg whites
    until firm, then fold in. Heat up a skillet to medium temperature
    (~4.25 on my 1-6 scale), coat lightly with margarine for each new
    pancake. Pour in about 1/4 cup of batter and turn skillet until the
    batter is spread out thinly. Turn when the surface looks firm and dry.
    The crust should be golden brown - if you think it's too dark, lower
    the temperature; if you think it's too light, raise it. After another
    minute or two it's done.
 
    Even my mom, who is a very seasoned pancake chef, discards the first
    pancake. She also uses snow instead of water in the winter, and freely
    substitutes the whipped cream with things such as out-dated sour cream,
    yoghurt, kefir, lumpy old milk, etc - anything with a bitter edge to
    it. If you like to, you can add a pinch of vinegar to the recipe above.
 
    > You'll need a mixing bowl, a shallow 12" frying pan (round, 
    > preferrably!)  and a spatula.
 
    I use an 8" skillet - I think the point here is *not* to use one that's
    larger than the burner, or the heat will be unevenly distributed
    towards the center, unless you use only part of it.
 
    > Mix the wheat,salt,cardamums and baking soda, add the mixture to the
    > bowl while stirring. Add the Vanilla extract and stir.
 
    Hmm... My mom insists on vanilla too... and cardamum doesn't sound too
    bad at all! I think I'll try cardamum or cinnamon next time around...
 
    > I have two ways of serving the crepes: Either rolled up with sugar
    > inside or folded twice with whipped cream and jelly inside. 
 
    Whipped cream and jam (preferrably cloudberry!) is great indeed. Or
    some vanilla ice-cream and heated jam...

    From: [email protected] (Bj|rn Lisper)
    Newsgroups: soc.culture.nordic
    Date: 6 Aug 90 13:43:17 GMT
    Organization: Swedish Institute of Computer Science, Kista
 
    Jan's recipe comes much closer to my perception of Swedish pancakes
    than Kari's. Kari's recipe contains baking soda. With baking soda, one
    gets American style fluffy pancakes. Swedish pancakes are more like
    Frech crepes, i.e. thin. Also the vanilla extract and cardamums sound
    alien (not to say it wouldn't be tasty).
 
    Bj�rn Lisper	(Bjo"rn Lisper)

    From: [email protected]
    Newsgroups: soc.culture.nordic
    Date: 7 Aug 90 15:38:07 GMT
    Organization: Penn State University
 
    Here is one that is simple and usually difficult to screw up (very
    important, especially when I venture near the stove. )
 
    25g butter or margarine (melted in the pan and added to the batter)
    3 eggs
    2.5 dl. (about a cup) water
    2.5 dl. milk
    2.5 dl. flour
    1 msk. (tablespoon) sugar
    1 tsk. (teaspoon) salt
    
    Wisp all of the ingredients together and use about 3/4 of a
    deciliter/pancake. Cook over medium heat, turning once.  Makes about
    10-12.
 
 
    Bryan E. Finn                             ( IYO @ PSUVM )
    Dept. Of Chemistry
    Penn State University

    From: [email protected] (Jon Taylor)
    Newsgroups: soc.culture.nordic
    Subject: Re: rodgrod
    Date: 23 Aug 90 16:41:31 GMT
    Organization: Open Software Foundation
 
    In article <[email protected]>, [email protected] (Betsy
    Perry) writes:
 
    > Which reminds me, does anybody out there feel like posting a recipe
    > for rodgrod?
    > 
    > Mange tak,
    > Betsy Hanes Perry
 
    This is from "God Mad - let at lave" which I gather is a standard
    Danish cookbook (it has the subtitle "Husholdningslaererforeningens
    kogebog" ).  I'll type it in verbatim and then attempt a rough
    translation.
 
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 
  3/4 kg baer i forhold 2 dele hindbaer, 2 dele ribs, 1 del solbaer
    (eller saft i samme forhold)
  1/2 l vand
  1-2 dl sukker efter smag
  4-5 spsk maizena pr l saft
  25-50 g smuttede hakkede mandler
 
    Skyl baerrene.  Kog dem i vand 4-5 min.  Haeld dem til afdrypning i
    sigte og mos mest muligt saft af.  Afmaal saften og smag den til med
    sukker.  Haeld  den tilbage  i gryden.  Bring den i kog.  Udroer
    maizena med vand.  Roer jaevningen i saften.  Kog groeden 1 min.
 
    Hindbaerrene kan evt. kommes hele i den siede saft, hvis man oensker
    fyld i groeden.
 
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 
  1 1/2 lbs berries with the proportions: 2 parts raspberries, 2 parts
    red currants, 1 part black currants or juice in the same proportions
  1 pint water
  6-12 Tbsp. sugar (to taste)
  4-5 tsp. cornstarch per quart of juice
  chopped almonds
 
    Rinse the berries and boil them in the water for 4-5 minutes.  Pour
    them into a sieve and mash the berries to extract as much of the juice
    as possible.  Measure the juice and add sugar to taste.  Place back in
    the pan and bring to a boil.  Stir the cornstarch in with water (NB:
    about 2 teaspoons) and then add it to the berry mixture.  Cook the
    "groed" for another minute.
 
    The raspberries can be added whole to the strained juice, if you like
    pulp in the "groed".
 
    It doesn't say so, but I believe the intent is to put the almonds on
    top of the "groed" for serving.  Of course, you can make the ultimate
    in unpronounceable desserts (roedgroed med floede) by serving cream
    with it.
 
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 
    Linguistic questions:  is there a reasonable English word for "groed"?
    It clearly has the same root as "gruel", but that's not a term in
    common usage today - it always reminds me of poor Oliver Twist starving
    in the workhouse.  "Soup" might do, but it isn't quite right. 
    "Compote" is maybe the best choice, though it's hardly more English
    than "groed" itself.
 
    In any case:  God fornoejelse med madlavningen!

------------------------------------------------------------------------------
    From: [email protected] (Lars Poulsen)
    Newsgroups: soc.culture.nordic
    Subject: Re: rodgrod
    Date: 24 Aug 90 05:30:33 GMT
    Organization: Rockwell CMC
 
    Thank you, John Taylor! Impreesive translation job. With a name like
    that, where did you learn Danish ?
 
    Personally, I believe that the best kind of Roedgroed is Jordbaergroed.
    This is how I do it:
 
    JORDB[RGR\D (4 persons)
    -----------------------
    1 kg Strawberries (2-3 baskets; 2 1/4 lbs)
       200 ml water	    (6 - 8 oz)
    1 Tbsp vanilla extract
    100 ml sugar        (1/3 cup)
    3 Tbsp potato or corn starch
 
    Take a 2 quart coking pot, dump water and berries into it. Bring to a
    boil. Reduce flame and let simmer for 10 minutes. Add vanilla extract
    and stir. Turn gas off. Locate a bowl that will hold 6-8 cups.

    Stir starch with 1/3 cup of water. Stir into pot. Ladle a 1/2 cup of
    hot mix into bowl sitting on a dish towel. Dump rest of host mix in.
    Sprinkle with a teaspoon of sugar and put in refrigerator.
 
    Serve with half-and-half.
 
    Notes:

[1] In Scandinavia, they don't have vanilla extreact, they use vanilla
    sticks. Here, these are found only in gourmet stores and are
    outrageously expensive. Mexican vanilla extract is just as good.
[2] In Denmark, the strawberry season is just a couple of weeks. Around
    here, it goes from March to October. SO while Danes think that
    strawberries are too precious to use for "groed", we really like to do
    this.
[3] The sugar on top is to prevent the "groed" from forming a tough
    "skin".
[4] Russians make the same kind of stuff; they call it "kiesel".
[5] Half-and-half is what Danes call "kaffefloede". It's a milk-and-cream
    mix with about 10 % fat.
[6] The same basic recipe works with many kinds of berries and fruits.
    In my house, this is how we getg rid of riduculous amounts of apricots
    from the tree in our front yard: (they all ripen in one week).
    We cut them in half, toss the pits and freeze the rest in 2.5 pound
    bags. Then we thaw out hte bags one at a time to make "abrikosgroed".
    I like the "groed" better than "cobblers", which is what my wife
    knows to do with them.
freeze the
    -- 
    / Lars Poulsen, SMTS Software Engineer
      CMC Rockwell  [email protected]

    From: [email protected] (Erika C. Linke)
    Newsgroups: soc.culture.nordic
    Subject: Re: mail-ordering scandinavian food
    Date: 22 Apr 91 13:31:56 GMT
    Organization: Hunt Library, Carnegie Mellon, Pittsburgh, PA
 
 
    What I recall in Minneapolis is:
 
    Ingebretsen Scandinavian Foods
    1601 E. Lake St.
    Minneapolis,  MN  55407
 
    Phone: (612)729-9331
 
    They sold food, books, needlework supplies, assorted gift items,  etc.
 
    Erika Linke,
    Carnegie Mellon University
    Pittsburgh,  PA

    From: [email protected] (Benjamin C Evans)
    Newsgroups: soc.culture.nordic
    Subject: Good Nordic Recipes
    Date: 10 May 91 23:54:42 GMT
    Sender: [email protected]
    Organization: The Ohio State University
 
 
 
                          Anise Kringle
 
    Dagney Johansen gave this traditional Norwegian cookie recipe to the
    Nordic Heritage Museum of Seattle, whose director is Marianne Fossblad. 
    The Museum, small and growing, represents all Scandinavian heritage. 
    Honorary trustees include the consuls of Norway, Sweden, Finland,
    Iceland and Denmark.
 
          1 1/2 cups granulated sugar
          1 cup butter or shortening
          1 whole egg
          4 egg yolks
          1/2 tsp. baking powder 
          2 heaping tsp. anise seed
          3 cups white flour
 
 
    Mix all ingredients, in order given, in one bowl.  Roll small amounts
    of dough to pencil thickness.  Cut into 8 or 9 inch lengths.  Form into
    pretzel shapes.  Arrange on a greased cookis sheet and bake at 350
    degrees F. [177 degrees C.] until light brown. Makes about four dozen.
 
(    REPRINT FROM NOTABLY NORWEGIAN  by Louise Roalson   )
 
    **********************************************************************
    |---\  |-----  |\   |     *  Benjamin (Ben) Evans       God dag !
    |   |  |       | \  |     *  11622 Eddington Ave. NW
    |---|  |-----  |  \ |     *  Pickerington, Ohio 43147     Tusen Takk !
    |   |  |       |   \|     *  United States of America
    |---/  |-----  |    |     --------------------------------------------
    ######################## Internet     [email protected]
    ############## Cleveland
    ######################## Freenet      [email protected]
    **********************************************************************
 

--------------------------------------------------------------------------------
    From: [email protected] (Benjamin C Evans)
    Newsgroups: soc.culture.nordic
    Subject: Good Nordic Recipes 2
    Date: 10 May 91 23:57:06 GMT
    Sender: [email protected]
    Organization: The Ohio State University
 
 
 
                 Great-grandmother's Gingerbread
 
                    ( Oldermors pepperbroed )
 
    Norma Wangsness of Decorah sends this recipe, which was a favorite of
    her mother, Christina Lotvedt Anderson.  "She lived to be 90," writes
    Norma, "and she started the embroidery of my costume (bunad) when she
    was 80, finishing when she was 85.  She did better embroidery at 80
    than she did at 60.

    "This recipe is over 100 years old.  It was the recipe of Aasta Kaasa
    Lotvedt, my grandmother, who came from Heddal, Telemark, Norway.
 
          1/2 Cup Sugar
          1/2 Cup butter and lard, mixed
          1 egg. beaten
          1 cup molasses
          2 1/2 cups sifted flour
          1 1/2 tsp. soda
          1 tsp. cinnamon
          1 tsp. ginger
          1/2 tsp. cloves
          1/2 tsp. salt
          1 cup hot water
 
    Cream sugar and shortening. Add beaten egg and molasses.  Then add dry
    ingredients which have been sifted together.  Add hot water last and
    beat until smooth. Bake in greased shallow pan at 350 degrees F. [177
    degrees C.] about 45-50 minutes.  Makes 15 portions.
 
    ( REPRINT FROM NOTABLY NORWEGIAN  by  Louise Roalson )
 
 
 
 
    **********************************************************************
    |---\  |-----  |\   |     *  Benjamin (Ben) Evans       God dag !
    |   |  |       | \  |     *  11622 Eddington Ave. NW
    |---|  |-----  |  \ |     *  Pickerington, Ohio 43147     Tusen Takk !
    |   |  |       |   \|     *  United States of America
    |---/  |-----  |    |     --------------------------------------------
    ######################## Internet     [email protected]
    ############## Cleveland
    ######################## Freenet      [email protected]
    **********************************************************************
 

    Moderator(s) if this is suited for another location please relocate it.
    
    I visited Los Angeles on business, and I had the chance to visit my
    favorite speciality store.
    
    Norwegian Imports and Bakery
    "The Scandinavian Shop"
    1231 S. Pacific Avenue
    San Pedro, California
    90731
    Telephone 213-832-0206
    
    They specialize in meats, cheeses and gifts as well as catering.
    
    I bought reindeer (meat)balls, and some Cloudberry preserves.
    
    The beer selection was not as good, but the lady who runs the place
    had recently returned from Norway, so could be that they have not got
    back to old levels of stocking.
    
    It is 8 years since going there the last time.  I asked if they will
    ship orders, and the lady said yes, UPS. 
    
    Many of the packaged goods have directions in Norsk or Svenska.
    
    Dave
    
    PS, I also brought back a package of swedish crepes mix.
    
    

Comments to the "swedish pancake" recipe with cardamon and vanilla and
baiking powder.

I had a danish girl make me "danish" pancakes, another crepe type
pancakes, and she put vanilla and baking powder in them.  The dough
was thin so the pancakes were thin, even with the baking powder.  They
were darn good.  (and cooked in butter)

Our family recipe for "Norwegian Pancakes" is as follows.  This has been
changed in every generation and probably is much different than the ones
that my great grandmothers brought from Norway.


2 cups flour
2 cups milk
4 eggs
oil

Mix well together, and pour thinly out on a real hot griddle.  When no longer
wet looking flip.

The griddle may need to be oiled a little at the start of cooking.

   
    Newsgroups: soc.culture.nordic
    From: Tim Dudley <[email protected]>
    Subject: recipes for pickled herring
    Sender: [email protected] (usenet)
    Organization: BNR
    Date: Mon, 22 Mar 1993 15:14:01 GMT

    Here are the recipies:
 
    I've made the first one, used matjes herring, and it was really good. 
    Haven't tried the second one.
 
 
    ----------------------------
    1/2 cup water
    2 tablespoons white vinegar
    1 teaspoon sugar
    2 teaspoons whole black peppers
    1 small (1-1/2" diameter) onion, finely chopped
    4 bay leaves
    1/2 salted herring
 
    Soak herring for an hour in cold water, rinse.  Make up brine, chop
    fish into pieces, put into brine, refrigerate overnight, and eat within
    two-three days.

    ----------------------------
 
    ----------------------------
    Glassblower's herring:
 
    3/4 cup white vinegar       
    1/2 cup water       
    1/2 cup sugar
 
    2 salted herring, 1 to 1 1/2 pounds each, cleaned and scraped,
      and soaked in cold water for 12 hours; or use 4 matjes 
      herring fillets
    1-1/2 inch piece fresh horse-radish root, scraped and thinly
      sliced; or 2 tablespoons prepared horse-radish, drained 
      and squeezed dry on a kitchen towel. (then throw away the
      towel!  :-)  )
    1 medium carrot, peeled and thinly sliced (3/4 cup)
    2 small onions, preferably red, peeled and thinly sliced (3/4 cup)
    1/4 inch piece ginger root, thinly sliced
    2 teaspoons whole allspice
    2 teaspoons whole yellow mustard seeds
    3 bay leaves
 
    Bring the vinegar, water, and sugar to a boil in a 1 to 1-1/2 quart
    enameled or stainless-steel saucepan, stirring constantly until the
    sugar completely dissolves.  Remove the pan from the heat and let the
    pickling liquid cool to room temperature.
 
    Meanwhile, wash the herring in cold running water, and cut them  into
    1-inch thick pieces.  Arrange a thin layer of onions in a 1-quart glass
    jar equipped with a tightly fitting cover.  Top onions with a few
    slices of herring, carrots, ginger root, and horse-radish, and scatter
    with allspice, mustard seeds, and a bay leaf.  Repeat until all of the
    ingredients have been used, making three or four layers.
 
    Pour the cool pickling liquid into the jar; it should just cover the
    contents.  Close the jar securely and refrigerate it for two or three
    days.

    ----------------------------
 
    Tim

    From: [email protected] (Thu.y Huu Nguyen)
    Newsgroups: soc.culture.nordic
    Subject: RECIPES FROM AROUND THE WORLD
    Date: 12 Jul 1993 03:51:37 GMT
    Organization: University of Maryland College Park
 
    Now, you can buy the international cookbook from the Foreign-Born  
    Information & Referral Network (FIRN). The cookbook contains 300 pages
    of recipes from around the world.  It features 200 popular   delicious
    recipes from 50 international chefs, all easy to read and use.
 
    This is one of the recipe from the cookbook:
 
    RODGROT MED FLOTE (NORWEGIAN)
    Berry Pudding with Cream
 
    - 1 1/2 pounds fresh raspberries, strawberries, or a combination
    - 2 cups water
    - 1/2 cup sugar
    - 3 tablespoons cornstarch
    - 1 pint light cream Slivered almonds
 
    Wash and drain berries (or defrost and save liquid).  There should be 2
    1/2  cups total. If fresh, add 2 cups of water and cook until berries
    are soft. Add sugar. Mix cornstarch and 2 tablespoons cold water.  Add
    a small amount of berry juice, mix well and stir into berry mixture. 
    Cook, stirring constantly until pudding thickens. Reduce heat, cook 10
    minutes. Turn into serving dish. Let stand until cold. When serving,
    decorate with slivered almonds, passed around the table, followed by a
    pitcher of cream.
 
    By chef Lynn Bryant
 
    Here how to order the international cookbook:
 
--------------------------------------------------------------------------
 
Please send _______copies of RECIPES FROM AROUND THE WORD. Enclosed is my  
check or money order for US $12.00 per book plus postage and handling, (US  
$3.00 for the first book and $1.00 each additional book). 
Make checks payable to FIRN.
 
TOTAL ENCLOSED $________________
 
NAME______________________________________________________________________
ADDRESS___________________________________________________________________
CITY_______________________________STATE_________________ZIP______________
PHONE(OPTIONAL)_____(__________)__________________________________________
 
Mail to: RECIPES FROM AROUND THE WORLD
	 Foreign-Born Information and Referral Network (FIRN)
	 10630 Little Patuxent Parkway, Suite 209
	 Columbia, MD 21044-3204
         Phone: 410-992-1923
--------------------------------------------------------------------------
 
FIRN is a non-profit human service agency funded by grants, contributions  
and its own fundraising efforts. It has proved assistance to refugees and  
immigrants from around the world  who are residing in Howard County, MD
 
PLEASE DO NOT E-MAIL TO THIS ADDRESS

    From: [email protected] (Mimi Milstein)
    Newsgroups: soc.culture.nordic
    Subject: Rullepoelse recipe
    Date: Tue, 16 Nov 1993 23:12:00
 
 
 re> Organization: NIST
 re> Message-ID: <[email protected]>
 
 re> My daughter is looking for her Great-Great Grandmother Neilson's
 re> recipe for rollepuls [rollepols?] and I can't find my copy.
 re> As I recall it goes like this:
 re> Procure a veal flank; cut off the bones and [anything else?]
 re> Lay it flat and cover it with strips of [side pork or salt pork?]
 re> Make it black with pepper and then white with salt.
 re> Sprinkle some [netmeg?] over it.
 re> Cover it with [sliced, chopped, or minced?] onions.
 re> Roll it up like a jelly-roll and secure with string.
 re> [Boil or simmer?] until fork-tender; cool under weights; slice thinly.
 re> If anybody can verify or correct any part of this recipe, I would
 re> be very grateful.
 re> 
 re> [email protected]
 
    Hi there,
 
    Here is a very different Danish recipe from my family. I usually make
    it with pork, as beef and veal tends to taste rather dry - but the only
    variation in the recipe would be the curing time: 6 days for pork, 8
    days for veal, and 10 days for beef.
 
    DANSK RULLEPOELSE
 
    Curing brine:
    ~~~~~~~~~~~~

    1 kg coarse salt, 10 g salpetre, 125 g brown sugar is dissolved in 4
    ltr boiling water. Let it cool completely before using.
 
    The rolled sausage:
    ~~~~~~~~~~~~~~~~~~

    2 kg pork tenderloins, 1 kg pork fat in one nice firm flat piece, 2
    large finely chopped onions, a huge bunch of parsley, spices: salt,
    salpetre, coarse black pepper, allspice, cloves.
 
    How-to-make-it:
    ~~~~~~~~~~~~~~

    Carefully split the pork fat into 4 thin layers with a sharp knife;
    this will be the foundation of the sausage. Pound the tenderloins till
    they are thin and flat. Now arrange a 1/4 of the meat on top of each
    fat piece and attempt to make it as square as possible. Sprinkle
    generously with salt and sparingly with salpetre, cover with onions and
    parsley, and finally spice it heavily with pepper, allspice, and a bit
    of cloves.
 
    Now for the hard part: roll each square up, very firmly, and without
    letting any the "innards" fall out. Secure the roll by ramming several
    skewers through it while you sew it up with string.
 
    Cure the sausages in the brine for the allotted time in a cold place
    (or in the refrigerator).
 
    Tie each sausage with further string, and simmer until fork-tender.
    Some people use 1/4 brine and 3/4 water as cooking liquid - others
    prefer straight water, for a milder taste.
 
    While still warm, arrange the 4 sausages side by side between 2 cutting
    boards, and secure this "sandwich" with strong string. Place several
    bricks on top, and let the sausages be pressed for 24 hours.
 
    Remove string and slice thinly. Rullepoelser are very suitable for
    freezing.
 
    This was a recipe my family used around Christmas time in Denmark, but
    as temperatures here are in the high 30th C during this season I prefer
    to wait serving it till our mid-winter in July.
 
    Velbekommen...
 
    Greetings from Mimi
    Johannesburg, South Africa
                  

    From: Tim Dudley <[email protected]>
    Newsgroups: rec.food.cooking,soc.culture.nordic
    Date: 8 Mar 1994 13:59:59 GMT
    Organization: Bell-Northern Research
 
    In article <[email protected]> , [email protected]
    writes:                             

  > Does anyone have the recipe for a Norwegian desert called "RICE CREAM"??
 
    This is from "Ekte Norsk Mat" by Astrid Karlsen Scott - sorry for the 
    non-metric measurements:
 
    "Riskrem is the Norwegian Christmas dessert.  So very delicious it is
    worth waiting a year for.
 
  3/4 cup rice
  1 tsp salt 
  4 cups milk
  1/2 cup sugar
  1/2 tsp almond extract
  1 pint heavy cream, whipped and sweetened to taste
  1/2 cup almonds, chopped
  1 almond, whole
 
    Cook rice and salt in milk in double boiler until rice is soft and
    mixture is thick, about 1.5 hours.  Add sugar and almond extract. 
    Chill.  Add the chopped almonds and 1 whole one.  Stir in whipped
    cream.  Serve with red fruit sauce."
 
Tim

    From: Tim Dudley <[email protected]>
    Newsgroups: soc.culture.nordic
    Subject: Re: Norwegian Waffles
    Date: 8 Mar 1994 14:33:46 GMT
    Organization: Bell-Northern Research
 
    In article <[email protected]> Vincent J. Liggio,
    [email protected] writes:

    > Does anyone have a good recipe for Norwegian style waffles?  
 
    This is the one I usually use, from the Montreal Norwegian Seamen's 
    Church Ladies Auxiliary Cookbook (so it *must* be good!   :-)  )
 
--------------------------
  "Vaffler:
    1-2/3 cup milk (or cream)         (note:  I use buttermilk)
    3 tbsp melted butter
    3 eggs separated
    1-2/3 cup flour
    1-1/3 tsp baking powder
    1 tbsp sugar
    pinch of salt
    (Note:  I also use a tsp or so of ground cardamom)
 
    Sift flour.  Beat egg yolks.  Add milk and melted butter.  Combine 
    flour, baking powder, sugar, and salt (and cardamom), and add to 
    egg/milk  mixture.  Beat egg whites until stiff and fold into batter.
 
    Heat electric waffle iron, or a non-electric Norwegian type, grease,
    pour about 1/3 cup of batter in center of waffle iron.  Cook until
    golden brown and crisp."
--------------------------
 
    I've got a cast iron Norwegan waffle iron that makes the  heart-shaped
    waffles.  I find that it works better if you grease the iron lightly
    between each waffle.  It takes about 20 seconds on a side.
 
    Here's another one, from the same book.  I haven't tried it yet,
    probably because the other ones are so good.
 
--------------------------
  "Vafler med sur fl�te:
    1 cup flour
    1/4 cup butter, melted and cooled
    2 tbsp sugar
    1 tsp baking soda
    1 tsp ground cardamom
    1 tsp salt
    2 eggs, separated
    1 cup thick sour cream
    1 cup buttermilk
 
    Sift together dry ingredients.  Beat egg yolks until thick, add melted
    butter gradually, followed by the sour cream and  buttermilk.  Beat
    well.  Add liquid mixture all at once to dry ingredients, and mix until
    batter is smooth.  Beat egg whites, gently fold into batter.
 
    Fry golden brown in hot waffle iron.
 
    These waffles can be eaten hot or cold.  Serve with butter and gjetost,
    or your favorite jam."
    
    --------------------------
 
    Good luck!
 
    Tim

From:	US2RMC::"[email protected]" "International Swedish Interest
	discussion list"  6-APR-1994 13:52:42.69
To:	Multiple recipients of list SWEDE-L <[email protected]>
CC:	
Subj:	Recipe: Gravlax

    Here is my contribution to the holiday recipe exchange. It seems very
    timely considering the discussions over the weekend about sushi and
    eating raw fish. This is an old Swedish recipe for cured salmon.

    This is indeed a well tried recipe. It is originally my grandfather's.
    He lived in Lappland and spent most of his days fishing in the icy
    rivers or mountain lakes. He taught my mother how to cure salmon, and
    she taught me. The sliced salmon is served with a special sauce, which
    I include the recipe for also since the two go together.


GRAVLAX (SWEDISH CURED SALMON)

6 tbsp pickling salt (no iodide)
5 tbsp sugar
1/4 cup crushed white peppercorns
3-4 large bunches of fresh baby dill
1 whole midsection of salmon, frozen and thawed

1. Buy frozen salmon and thaw it. For this recipe frozen salmon is
actually superior to fresh. I ask the store to cut out the
midportion (usually a piece about 6-8 inches long where the salmon
is largest) while it is still frozen. Thaw it in room temperature
or under running water (I wouldn't use a microwave).

2. When the salmon is almost thawed (when it is still icy cold but
soft enough to remove bones) you cut the piece along the back to
make two identical halves. The fin and the bone in the middle is
removed. This is somewhat tricky. I wish I could use a picture.
Maybe I can:

     ___________
    /     ______)  <-- one half seen from head looking towards tail
   (_____/

   --0--  <-- the bones that are cut away
    ____
   (     \______
    \___________)  <-- second identical (but mirror imaged) half

         ^
         |
     skin side

I make a special point about this because it is important to get
the two halves as intact as possible after the deboning. If they
break up into fragments you will not get nice slices when you are
serving it.

Some of the long bones may still stick to the sides of the salmon
after you have removed the large bone in the middle. I use a
tweezers to pull them out so I don't need to cut into the meat of
the fillets.

NOTE: Do not remove the skin. It should stay, up until you slice
the salmon for serving.

3. Mix salt and sugar. Sprinkle 2/3 of it generously over the meat
side of both fillets.

4. Distribute the crushed (not ground) peppercorns on top of the
salt/sugar layer.

5. On top of the peppercorns lay all of the fresh baby dill (dried
dill weeds are not a good substitute. If you can't find fresh dill
then you can't make a good gravlax). It is hard to say exactly how
much to use, but it should be plenty. If you can still see the
peppercorns between the branches of dill, then you haven't used
enough.

6. Put the two fillets together by turning one of them 180 degrees.
They should have both skin sides out and look like this:
    __________
   (_____     \
    ____  \____)
   (     \______  <-- dill and spices trapped between the halves
    \___________)


7. Put the two fillets, stacked together as in the picture, into a
large plastic bag. Sprinkle the remaining 1/3 of your salt/sugar
mixture over the skin sides of the salmon. Close the plastic bag as
tight as you can. You want minimal air left inside.

8. The salt and sugar will pull juices from the salmon. These
juices are essential for the curing and can not be lost (or heaven
forbid discarded). Since there may be some leakage from the plastic
bag I put it in a second bag and close it just as tightly as the
first one.

9. Put the salmon on a plate in the refrigerator. After 24 hours
you will see through the plastic bags about 1/2 - 3/4 inch deep
layer of juices. This is good. You are on your way! Turn the salmon
over to make sure the top fillet gets a chance to be bathed in
these juices.

10. For 4 days you turn the salmon over once every 24 hours.

11. After 4 days it is ready to serve. When you open the bag, make
sure you keep the juices. Whatever salmon you don't use right away
you will put back into a new plastic bag and cover with the juices.
That way the gravlax stays good in the refrigerator without drying
out.

12. Slice the gravlax and serve with gravlax sauce. When you slice
you will realize why you kept the skin. It is much easier to make
nice slices when you cut and the salmon is held in place by the
skin. At the end of each slice, just angle the knife a little bit
against the skin and the slice will come off nicely without any
skin sticking to it.


GRAVLAX SAUCE

1/2 cup slightly sweet mustard
2 tbsp sugar
2 tbsp vinegar
1/2 cup oil
1/8 cup water
1/2 cup finely chopped fresh baby dill

1. Mix mustard, sugar and vinegar until smooth.

2. Slowly drip in the oil while stirring to keep the sauce smooth.
I would not use an oil with a lot of flavors of its own like olive
oil, but something more moderate like corn oil.

3. After all the oil is mixed into the sauce you add the dill and
water. The water is to prevent the sauce from thickening too much.
After thoroughly mixing everything the sauce should stand in the
refrigerator for several hours (ideally over night) to extract all
the flavors.

As you saw from the gravlax recipe the whole curing takes about 4
days. You need to start soon if you want it ready for Christmas. I
am going to buy my salmon this afternoon. If you look up gravlax in
some cook books you may sometimes find a shorter time listed for
the curing. Most of those recipes also use much less salt and sugar
which leads to a gravlax with flavors and texture that is more raw
than cured. This is the Lappland way of curing it and it takes
longer.

Ulf

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    T. Ulf Westblom, M.D.
    e-mail: [email protected]
    snail-mail: 336 E. Gill Ave, St. Louis, MO 63122, USA
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

                                                            

    To: International Swedish Interest discussion list 
    From: Sigurd G Fredrickson <[email protected]>
    
    My parents were immigrants from Sweden coming here in 1907.  I still
    have my mother's "potatis korv" recipe, and my guess is that not many
    modern day Swedes still bother to make it.  If so, it would be fun to
    hear if my mother's recipe gibes with the way they prepare it.
    
                Potatis Korv
    1 1/2 lb. pork shoulder and 1/2 lb. pork (lean) ground together twice
    equal weight raw potatoes (medium grind in meat grinder)
    2 tsp. salt
    1 doz. crushed allspice
    white pepper
    1 tsp. marjoram (rub well in hands)
    3 medium onions chopped fine.  Saute in butter and cool.
    
    Work meat well with spices.  Grind raw potaoes and add. Work in with
    hands.
    
    Cook some spareribs and bone from pork shoulder with salt and 1 doz.
    whole allspice.  If meat seems too hard add a little of the stock,
    cooled.
    
    Buy small casings (and I have no idea where you can find them now, but
    maybe in the meat section of a good super market).  Run cold water
    through the casings in order to detect holes.  Stuff with meat mixture,
    but not too full.  Leave 2 inches at each end to tie.  Cook slowly in
    stock uncovered about 45 min.
    
    My guess is you won't want to go to that much work, Karin, but let us
    know where you live and perhaps someone can tell you of a good Swedish
    delicatessen in your area.  Here in Minnesota even the supermarket in
    our town carries potato sausage.
    
    My mother's Christmas table was loaded with traditional foods.  I still
    carry on as much of the tradition as I can and fix the foods my family
    likes.  We have a smorgasbord first with pickled herring, cheese,
    pickled beets, summer sausage, limpa and hardtack.  Then comes the warm
    food. Boiled potatoes,  potato sausage, meatballs, rutabaga, sometimes
    ham, always Swedish brown beans and lingon.  I add a tossed salad or a
    favorite carrot and pineapple jello salad.  Dessert is always rice
    cooked in milk with a hidden almond.  The one who receives the almond
    is next to be married or has some other form of good luck in store in
    the coming year. Serve the rice with cinnamon and sugar, milk or butter, 
    if you like it that way.
    
    Now, how do other Swedes in America feast on Jul afton?
    Margit Fredrickson in Northfield, Mn.                         
    [email protected]
    
--------------------------------------------------------------------------------
    To: International Swedish Interest discussion list 
    From: "John T. Sneddon" <[email protected]>
    
    I have found [a recipe for "r�kt julkorv] in "Swedish Cooking at its
    best" by Marianne Gro"nwall van de Tuuk.
    
    SMOKED CHRISTMAS SAUSAGE
    
            An old Swedish tradition is to make your own Smoked Christmas
    Sausage - usually from a recipe handed down for generations within the
    same family which is the case with this delicious recipe.
     
    This kind of sausage keeps for months hanging in a cold dry place and
    its flavor improves by age.  I like it best after 1 - 2 months, at that
    time the flavor has mellowed and is wonderful:  It is much cherished,
    thinly dliced on sandwiches or on crackers as an appetizer.
    
    2 1/2 pounds beef, top of round
    2 1/2 pounds lean pork
    2 1/2 pounds pork fat (without meat)
    2 1/2 pounds peeled potatoes
    2 tablespoons salt
    1 teaspoon saltpeter
    2 teaspoons coarsely ground, black peppercorns
    1 quart boiled, cold milk
    1/3 cup brandy
    4 yards straight casings about 3 inches wide
    
    Curing:
    
    3 tablespoons salt
    1 tablespoon sugar
    1 1/2 teaspoons saltpeter
    
    Ask the butcher to grind the beef 3 times, the last 2 times together
    with the lean pork. Ask also if he has a machine to cut the pork fat
    into very small dice, otherwise get it sliced thickly and cut it
    criss-cross into small cubes.
           
    Boil potatoes 12 minutes or until half cooked, pour off water and cool
    over night.  Put the cool potatoes through a meatgrinder.
         
    Place all ingredients in a large bowl, except the liquids. Work with
    your hand, while slowly adding liquid for one hour, or until mixture
    has a porus, but firm consistency.
        
    Order the casings ahead of time. Clean casings very well and cut into
    desired lengths.  Tie one end securely.
    
    Stuff the mixture into casing by means of a horn or a sausage filler
    attached to a meatgrinder.  This kind of sausage must be stuffed as
    hard as possible.  If you get air bubbles stick with a pin and press
    out the air.  Tie sausages at other end, when stuffed.
         
    Rinse sausages under cold running water, drain on towel. Combine
    ingredients for curing and rub on the sausages. Send sausages
    immediately to be smoked in cold smoke for 6 days.
    
    Store sausages; if hung in dry place or stored in refrigerator they
    will keep for many months. Makes about 8 medium size sausages.
    
    John T. Sneddon, CW2, AUS (Ret)     |
    of Seattle, Washington, U.S.A       |     Gort, Klatu verada niktu.
    Internet:  [email protected]        |

    To: International Swedish Interest discussion list
    From: Rustan Finndin <[email protected]>
    
    "Jansson" is a typical X-mas dish so here comes a receipt for you to
    share:
    
    ----
    Janssons frestelse  (= Jansson's temptation)
    
    (for 4 persons)
    
    14-16 fillets of "ansjovis" =~ tinned sprat / brisling (herring)
    2 big onions
    5 potatoes
    2 dl cream
    2 tablespoons of butter
    
    Peel potatoes and onions.
    Cut the onions in small pieces.
    Cut the potatoes in thin "rods".
    Mix fish potatoes and onion in an low casserole.
    Pour half of the cream and put the butter in small pieces on top.
    
    Bake in oven in 225 degr C until yellow-brown colour = 45-60 min.
    Note: Add the rest of the cream after 25 min.
    
    No extra spices are needed. At least not with Swedish "ansjovis" since
    the fish itself incl. its "broth" is spiecy enough.
    ---
    
    My family usually have "Jansson" together with the herring before
    the X-mas ham.
    
    Smaklig maaltid!
    
    /Rustan
    [email protected]
    
    PS: an exchange grad-student in Canada 

    From: SANDRA NINAS-SCHEFFEL <[email protected]>
    Organization: Facts Program at Kansas State U.
    To: International Swedish Interest discussion list
    <[email protected]>
    
    If you are looking for a variety of Swedish recipes you might check on
    this paperback:
    
    "Superbly Swedish"  (1983)  Edited by Martha Wiberg Thompson
    Penfield Press
    215 Brown Street
    Iowa City, Iowa 52240
    
    I purchased my copy through Anderson Butik, 1-800-782-4132.  It was
    less than $10.

    To: International Swedish Interest discussion list
    From: Susan Larsson <[email protected]>
    Subject:      farmors k�ttbullar (meatballs)
    
    This is all based on observation, no exact meaurements -
    
    1 lb ground beef (in Sweden we use blandfars - pork & beef)
    1 small yellow onion
    1 slice stale bread
    1 egg
    sage - lots (1 tsp - 1 tbs)
    rosemary - about 1 tsp
    black pepper - lots (my husband says this is the true secret
    ingredient),
    about 1-3  tsp
    salt about 1/2 tsp
    
    Chop the onion in food processor, add bread, egg, and herbs and spices. 
    Mix in the meat by hand.  Let it sit about 10 minutes (I think the
    bread swells or something).  Roll out the meatballs and saute until
    cooked through. 
    
    Gravy:
    
    1 cup beef bullion
    roux of flour and cold water
    ketchup (has to be something American in here)
    if truly frivolous, add red wine or sherry or cognac or anything
    alcoholic appropriate (no, not gl�gg)
    
    Bring the bullion to a boil and thicken to gravy consistency with the
    roux. Add ketchup and wine.  Put the sauted meatballs in sauce and let
    them cook while the potatoes are boiling.  (Yes, you have to have
    boiled potatoes with the meatballs for it to be authentic.  And
    lingon.)
    
    Smaklig maltid
    
    Susan Larsson
    LaConner WA
    
    [email protected]
     

    To: International Swedish Interest discussion list
    From: Harold Hunter <[email protected]>
    Subj:   Potatis Korv
    
    Have tracked with interest the meatball thread and thought perhaps a
    submission of my all time favorite Swedish main dish would be in order.
    My grandparents emigrated from Sweden in 1890 and settled in Kerkhoven.
    Minnesota.
    
    Grandma Hedstrom's korv:
            3 lbs. ground beef              1 Tsp allspice
            1 1/2 lbs ground pork           1 large onion chopped
            9 lbs potatoes                  2 Tbs salt
            1 1/2 Tbs black pepper          1/2 Tbs white pepper
            10 ft hog casings
    
    Peel the potatoes and boil in lightly salted water for about ten
    minutes, they should still be very firm in the center, chop coarsely.
    Mix all the ingredients in a large bowl with your hands and run through
    a grinder with a sausage stuffer attachment. Tie off the stuffed
    casings with two knots at 12 inch intervals and sever in between. A 12
    inch length of korv is equivalent to one standard serving. Fill a pot
    large enough to comfortably hold the the number of rings you wish to
    cook with water and bring to a boil. Add the rings of korv and boil for
    45 minutes. Prick the sausage skins as they boil to release the
    entrapped air.
    
    Korv should initally be served hot, I have heard that there is a
    certain body of people that believe that that it should be chilled and
    served cold. I believe that this misguided group is of Norwegian
    extraction.
    
    The proper accompaniment to hot korv is boiled potates, green peas and
    copious amount of butter.
    
    Harold Hunter
    98-1850-Q  Kaahumanu St.
    Pearl City., Hawaii  96782
    (808)456-7023
      
    [email protected]

    To: International Swedish Interest discussion list
    From: Ralph Johnson <[email protected]>
    Organization: Queens College
    Subject:      More meatballs
    
    This recipe was published in _Newsday_ on 6/11/95.  The author is
    Jeanne Eriksson Widman, scandinavian publicist, who hosts the
    _Scandinavian Echoes_ radio program locally in NYC, and is the daughter
    of the late Walter Eriksson, well-known musician.
    
    "Swedish Meatballs                           
    
    8 ounces tomato juice
    6 tablespoons plain bread crumbs
    1 onion, peeled and finely chopped
    Salt and pepper to taste
    1 teaspoon ground allspice
    pinch of nutmeg
    pinch of ground cloves
    4 pounds ground round beef
    1 egg
    1/2 cup milk
    1 tablespoon Worchestershire sauce
    Butter for frying
    
    1. In a large bown, mix the tomato juice, bread crumbs, onion, salt and
    pepper, allspice, nutmeg, cloves and Worcestershire sauce
    
    2. Mix until bread crumbs are well absorbed.  Add the ground beef,
    using your hands to mix thoughly.
    
    3. In a small bowl, beat egg and milk.  Then add it to the meat-crumb
    mixture.  Make sure to mix in well.
    
    4. To make the meatballs, roll the meat mixture, using the palms of
    your hands, into 1-inch balls.
    
    5. In a heated and buttered fry pan, place the meatballs and cook,
    turning each one individually using a spatula until they are dark brown
    and crisp on the outside.
    
    6. Remove meatballs from frying pan, making sure that they are all
    fried evenly. Makes 6 servings
    
    Note:  A typical Swedish dinner would be to serve the meatballs with
    boiled potatoes garnished with sprigs of fresh dill and pickled
    cucumbers."
    
    The article says she served this recipe to 200 folk dancers visiting
    from Sweden, and the dinner was a big hit.
    
    [I never heard of tomatoes in any form in Swedish meatballs, and ground
    pork was always present, but she's the cook.]

    To: "International Swedish Interest discussion list" 
    From: Martha B Burton <[email protected]>
    Subject: vanilla sauce
    
    >... vanilla sauce for the pie got on my mind, just because I
    > couldn't find the damn sauce anywhere... (And I can't make it myself).
    
    We had this sauce in Sweden this summer (earlier, I had been wondering
    what it was).  I expect you won't be able to "find it" ready-made, but
    it seemed to be an easily made custard sauce.  So yes, you can have it
    if you make it yourself!
    
    Here's a start: put some milk, eggs, sugar in a pan. Maybe 1.5 cups
    milk, 2 eggs, 0.5 cups sugar?* Whisk it all up with a fork or something
    until the eggs are all mixed up, and put it on the stove. NOT on real
    high heat.  You will have to stand there and stir it all the time,
    which is boring, but won't take forever.  You know you're almost
    finished when LITTLE wisps of steam begin to arise.  Then it will get a
    little thicker (maybe almost as thick as gravy?).  You don't want it to
    actually boil, but to look like it's just starting to bubble.  Then
    take it OFF the heat and add some vanilla**.  One capful, maybe 1.5
    caps?  The sauce needs to cool before you eat it, and it will get a
    little thicker as it does.
    
    The only thing that can really go wrong here is that you'll cook it too
    fast and the eggs will scramble, producing lumpy sauce.  (You may be
    able to remedy this by whisking the sauce.) But even if it looks a
    little odd it will probably taste fine.
    
    * Adding a little cornstarch (2 teaspoons) is some insurance against
    the "scrambling effect."  If you do, you'll probably want to add a
    pinch of salt too.
    
    ** Bottled real vanilla extract.  Don't use imitation-vanilla.  
    
    Good luck!
    Martha Burton

    From: [email protected] (Anders Olofsson)
    To: List for those interested in things Swedish
    <[email protected]>
    Subject: Re: Mandelbiskvier
    
    This recipe makes 100 small mandelbiskvier
    
    Whip 2 eggwhites to hard froth. Add 100 gram of almond paste
    (marzipan). Flavour with one drop of bitter-almond oil. Dab the mixture
    at a baking-sheet. 175 C for about 10 minutes. Served with rosehip
    cream.
    
    
    Enjoy
    
    Anders Olofsson

    Potatiskorv is rather common, and quite popular.  It is a bit bland
    for my taste, but the memories it brings out by smell alone more than
    adequately makes up for the lack of taste.  Last June, Harold Hunter
    submitted the recipe below to Swede-L (it is now available from my
    Swedish recipe page).
    
    Grandma Hedstrom's korv:
            3 lbs. ground beef              1 Tsp allspice
            1 1/2 lbs ground pork           1 large onion chopped
            9 lbs potatoes                  2 Tbs salt
            1 1/2 Tbs black pepper          1/2 Tbs white pepper
            10 ft hog casings
    
    Peel the potatoes and boil in lightly salted water for about ten
    minutes, they should still be very firm in the center, chop coarsely.
    Mix all the ingredients in a large bowl with your hands and run
    through a grinder with a sausage stuffer attachment. Tie off the
    stuffed casings with two knots at 12 inch intervals and sever in
    between. A 12 inch length of korv is equivalent to one standard
    serving. Fill a pot large enough to comfortably hold the the number of
    rings you wish to cook with water and bring to a boil. Add the rings
    of korv and boil for 45 minutes. Prick the sausage skins as they boil
    to release the entrapped air.
    
    Korv should initally be served hot, I have heard that there is a
    certain body of people that believe that that it should be chilled and
    served cold.
    
    The proper accompaniment to hot korv is boiled potates, green peas and
    copious amount of butter.
    
    Harold Hunter
    98-1850-Q  Kaahumanu St.
    Pearl City., Hawaii  96782
    (808)456-7023
    [email protected]
    
    ----------------------------------------------------------------------------
    
    If one add a few bay-leaves and Black pepper (whole) to the water, the
    sausage will have a little bit more taste. And it smells wonderful when
    they are cooking.
    
                            From a sausage lover,
    
              Christina Adams
              Phoenix Public Library
              Phoenix, Az USA.
                                      

    
    
    To: List for those interested in things Swedish
    <[email protected]>
    From: Michael Andersson <[email protected]>
    Subject: Risgrynsgr�t
    
    unit = dl, cup, gallon, quart, barrel, whatever *you* want it to be
    
    1 unit rice
    2 units water
    0.25 tsk (tsp) salt per dl/cup rice
      
    1 msk (Tsp) butter or margarine per dl/cup rice
                                                                     
    (salt and butter are approximate--it might even work without them...)
    
    Bring above to boil, then reduce heat. Simmer for ~10 minutes.
    
    7-10 units milk
    
    Add to above, bring to boil, then reduce heat. Simmer for ~45 minutes.
    Stir in a little vaniljsocker (~1 tsk).
    
    This is how *I* do it.  The cookbook offers at least two other ways of
    doing it.  For the cold version, I whip up a batch (2 dl/cups) of
    whipping cream (real stuff) and stir it into the cold gro:t.  A small
    can of mandarin oranges can also be stirred into it.  (This is my
    contribution to the Christmas dinner...)
    
    I seem to remember (from childhood) that my mom would add an almond to
    it... for some reason...perhaps the person who found it would be the
    next to marry?  I'm not sure...
    
    I use 1.5dl rice, 3dl water, 0.25tsp salt, 1.5Tsp margarine, and 9dl
    milk.  Makes about 1.5-2 liters--enough for four (hungry) people.
    
    --Mike Andersson
         email: <[email protected]>
         location: 47deg 39' 13'' N, 122deg 18' 39''W   

             
    To: List for those interested in things Swedish  
    From: [email protected]
    Subject: Christmas Recipe
    
    Here's a Christmas recipe for you sweet-tooths:
    
    KNACK
    200 ml double cream
    200 ml sugar
    200 ml syrup
    50 gm chopped almonds
    
    1. Boil the cream, sugar and syrup in a pan  on a 'midddle heat',
    without a lid for about 15 - 30 minutes, depending on the saucepan's
    thickness.
    
    2. Mix in the chopped almonds.
    
    3. Check if the 'knack' is ready by putting some cold water in a bowl,
    and if, when dropping a small amount of the 'knack' in the water, it
    forms the shape of a small ball then it is ready!
    
    Pour the mixture into, what is called  in England, "Petit Four" cases
    and then leave to cool.
      
    
    Enjoy!
    
    Have a Merry Christmas & a Jolly Happy New Year!
    
    Milla
    
    Chinese Proverb:
    "If you want your dinner nicely cooked,
    Don't offend the cook"
                         

    From: [email protected] (Stein J. Rypern)
    Newsgroups: soc.culture.nordic
    Subject: Re: Saft Recipe
    Date: Wed, 28 May 1997 07:06:35 CET
    Organization: SN Internett
 
 You can make saft (juice) in two ways. Steaming or boiling. 
 
 Steamed saft is more concentrated than boiled. Put berries and sugar 
in layers in a sift or something similar, put a small kettle to catch
the dripping saft inside a larger kettle with water (to generate the 
steam) and boil the water in the outer kettle to produce stream that 
rises, steams the fruit and make fruit juice drip down into the inner
bottle. Complicated and sometimes messy.
 
 The other option is to boil the berries in water (Around 1 cup of 
water per pound of berries), and then sift the contents of the kettle 
through a cloth to remove skins etc. Then put the fluid into another 
kettle add sugar and boil for a while, before filling into bottles. 
Between 1/2 pound and a pound of sugar per liter (4 cups) of fluid.
 
 Sugar amounts are taste dependent - if it tastes too sour, add more 
sugar. If it tastes too sweet, add less sugar next time :-)
 
 Smile,
 Stein
 
-- 
Stein J. Rypern  I "If we do happen to step on a mine, Sir, 
S�rumsand        I  what do we do ?"
Norway           I "Normal procedure, Lieutenant, is to jump 200 feet
[email protected]    I  in the air and scatter oneself over a wide area."

From: [email protected] (Rolf Manne)
Newsgroups: soc.culture.nordic
Subject: Re: Saft Recipe
Date: Wed, 28 May 1997 07:28:21 GMT
Organization: University of Bergen, Norway
 
The only thing I want to add is that home-made saft may go wrong:
It may start to ferment, it may get mould growing in the top of the
bottle, or - due to erroneous proportions of the constituents - it
may become like jelly. The first two problems may be solved by
extreme hygiene and very tight caps. I remember my mother
dipping bottles in some molten plastic-like substance after she had
got the corks in the bottle. The addition of sodium benzoate also
comes to my mind, or was this only for sylt/syltet�y/jam?
 
Rolf Manne
(a Swede living in Norway)