Tuesday, December 15, 2009

Scandinavian cooking

I was unable to get to the Lutheran church this year for the fishcakes at the Christmas bazaar, but thanks to one of our latest titles, The Scandanavian Cookbook, by Trina Hahnemann, I can make my own "fishcakes with herb remoulade and dill potatoes". Or perhaps some "Swedish Lucia breads" to celebrate the season.
If you've been particularly successful this hunting season, you might want to try the "Moose tournedos with kale salad and cowberry (cranberry) compote" or the "Venison with anise and pepper, potato-celery root gratin, and Brussels sprouts".
Once the weather turns a little warmer, there's "Rhubarb trifle" and "Baked trout with new potatoes and smoked-cheese cream". If you're looking for something different this Easter, try "Mint, apricot, and celery stuffed lamb with spinach and minted roast potatoes".
Until then, you can fall back on the goodies you have stashed in your freezer: "Salmon burgers", "Jumbo shrimp with herb mayonnaise", "Cod with mustard sauce" and "Gravlax with sweet mustard sauce".
Speaking for myself, however, I found my taste buds were most tantalised by the goodies: Glögg, Medaljer cookies, apple trifle, Kartoffelkage pastries and crisp vanilla Danish butter cookies (just like the ones that come in the blue tins, only better). Top the whole thing off with a steaming mug of hot chocolate, and I'm there!

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