Friday, June 6, 2008

Scandinavian Cuisine

Clockwise from top left: Roast Pork with prune and apple stuffing, Yellow Split Pea Soup w/ Sherry, Stuffed Pork Loin with tourneed carrots and pan fried potatoes, Swedish Meatballs

Scandinavian Cuisine

"Land of the Midnight Sun"

Food from Sweden, Norway, Denmark, Finland, and Iceland

Common ingredients:

  • Plenty of seafood, especially cod, salmon and herring
  • Forest game: elk, rabbits, reindeer
  • Cheese, cream, sour cream, butter
  • Flavorings: dill, horseradish, cinnamon, cardamom, allspice, anise, fennel, nutmeg, caraway
  • Cold climate vegetables: cabbages, winter squash, beets, carrots, potatoes, cucumbers
  • Apples and berries; rye bread

Smorrebrod: type of canape, thin bread or cracker, topped with assorted meats, cheese or seafood

Smorgasbord: buffet style service with a large amount of meats, seafood, vegetables, salads, cheeses and breads

Aquavit: "water of life" a strong liquor made from potatoes or grains; flavoring comes from caraway, anise, fennel, coriander, star anise

Gravlax: salmon cured with salt, sugar, and dill

Frikadeller: ground meat mixture that is made into meatballs, patties, or used as forcemeat

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