Saturday, October 11, 2014

Joulutorttu – Finnish Christmas Prune Jam Tarts




Pastry Ingredient:

  • 15 oz/425 g unsalted butter; cubed, at room temperature
  • 15 oz/425 g light ricotta (cream cheese or cottage cheese)
  • 3 1/3 cup of plain flour
  • (or buy puff pastry from the store)
Pastry Instruction:
  1. Mix butter and flour together to form a crumby consistency.  
  2. Add ricotta and mix until it comes together. 
  3. Roll into a ball and place it in the refrigerator for 30-60 minutes.

Filling Ingredients:

  • 1 lb pitted prunes
  • 4 tbs or half a cup of sugar
  • 1-2 cups water – or just enough to cover the prunes in a medium sized saucepan

Instruction to make the Jam:

  1. Add prunes, water and sugar to a pan.  Bring it to the boil, reduce heat and simmer until the prunes have completely softened (approx.15minutes). 
  2. Stir to ensure the prunes do not stick to the pan.
  3. Keep an eye out for how much water you need.
  4. If you want a smooth texture you can puree the jam or mash the prunes with a fork to a chunkier texture.

Instruction to Make the Tart:

  1. Divide pastry dough into 2 portions. Roll the first portion out (place 2nd roll in refrigerator).  
  2. Use flour sparingly to ensure the pastry dough does not stick to the board.
  3. Cut the pastry into squares (or use a square cutter).  Make diagonal cuts in each corner of every square about halfway to the center, leaving the middle of the square uncut for the jam. 
  4. Place a teaspoon of jam into the center of each square and fold the pastry to make a star.
  5. Bake at 400F for approx. 8-10 min or till a little golden.

Serve with either coffee, tea, or milk.  Enjoy!


We hope you enjoyed the video on how to make this Joulutorttu recipe and video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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Smørrebrød - Stjerneskud - Shooting Star Open-Faced Sandwich - A Simplified Delightful Version!


This Shooting Star sandwich is my abbreviated version of a famous Danish sandwich.  It is not only pretty to look at, but it also tastes great and is healthy. It's basically a combination of a variety of seafood toppings.


 
Ingredients:

  • Rye Bread (Rugbrød)
  • Butter
  • Fried Filet of Sole (or Plaice}
  • 1 piece of Smoked  Salmon
  • 1 tbsp Cod roe or Caviar
  • Approx.6 Shrimps
  • 3-4 asparagus
  • Dill
  • Lettuce
  • 2 Lemon Wedges

Directions:

  1. Dip the first fish in flour, egg, and breadcrumbs, fry until golden brown in butter. Once this has cooled we are ready to make the sandwich.
  2. Place lettuce on the buttered rye bread
  3. Arrange the luke warm/cold fried fish on top of the lettuce
  4. On top add mayonnaise
  5. Next place smoked salmon on end of the fried fish and  shrimp on the other end of the fried fish
  6. In between the salmon and the shrimp place the asparagus as if it is shooting up in the air
  7. On top twist two slices of lemon on end of the asparagus.  
  8. Add cod roe (or caviar) on the asparagus and in the center of the sandwich
  9. Add dill behind the lemon
We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently! 

We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Friday, October 3, 2014

Æbleskiver ♥ How to Make Danish Aebleskiver with Apple Filling

Did you know there are different types of Æbleskiver batter?  There are a variety of aebleskive recipes. Some aebleskive recipes require buttermilk or milk or yeast. Here is our 3rd version using milk and baking powder.





First step is to make the Apple Filling.  The second step is to make the batter.  Finally. we are ready to make the Æbleskiver!

Apple Filling Ingredients:
  • 2-3 tart apples, peeled, cored and diced (according to size)
  • approx. 1/4 cup butter
  • 2-3 tblsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
Kitchen Tools:
  • large heavy saucepan
  • apple peeler
  • cutting knife
  • cutting board
  • measuring cup
  • measuring spoon
  • mixing spoon
Instruction:

Cook the apples in the melted butter with the spices and sugar over medium heat until the apples are tender (approx. 10 min).

Remove from the heat and use as filling for for the aebleskiver.
 
Aebleskive Ingredient:
  • 1 cup all-purpose flour
  • 1 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 tsp cardamom
  • 2 large eggs
  • 1 cup whole milk
  • 2 tblsp melted butter
What to Serve with Æbleskiver
  • powder sugar for dusting
  • sugar or jam
Kitchen Utensils:
  • æbleskiver pan (cast iron preferable)
  • 2 mixing bowls
  • electric mixer
  • wooden spoon
  • measuring cup/spoons
  • wooden skewer or knitting pin
Instruction:
Whisk the flour, sugar, baking powder and salt together in a bowl. Mix egg yolks with the milk and the melted butter. Add the yolk mixture to the flour mixture and stir till well blended.

In a separate bowl beat the egg whites till stiff, but not dry. With a spatula fold approx. 1/3 of the egg whites into the batter and finally fold in the rest of the egg whites until no white streaks remain. Now we area ready to bake the aebleskiver right away in the aebleskive pan.

Add butter to the aebleskive pan and heat up the pan. When butter bubbles add 1 tblsp batter in the pan and add 1 tsp apple filling into the center. Finally add a little batter on top of the filling.

Cook until the aebleskiver are browned on each side (approx. 3 min each side). Turn with a knitting pin or a wooden skewer.

Dust with confectioners' sugar before serving.

Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

We hope you enjoy our Danish aebleskive recipe for your Jul celebrations, afternoon snacks or whenever you feel like having one! 

If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Tuesday, September 30, 2014

Serving Akvavit? How about a Tivoli Special Cocktail!


Instructions:
  • 2 tablespoons of Akvavit
  • 1 teaspoon of fresh lemon juice or to taste
  • 3 to 5 ice cubes
  • Ginger ale
  • 1 lemon wedge

Directions:
  • Combine the Akvavit with lemon juice and ice cubes in a glass.
  • Stir and mix well.
  • Fill the glass with ginger ale.
  • Add a lemon wedge on the side of the glass.

Saturday, September 27, 2014

How to Make Sourdough Starter



Sourdough baking is as much art as science, and there are several different ways of making sourdough. What I am showing you is very easy.
On the1st day Combine 4 ounces (1 cup) or 4 ounces of whole wheat flour with 4 ounces (1/2 cup) non-chlorinated cool water in a non-reactive container. I’m using a 4-cup glass measure.(you can use stainless steel)
I am using whole grain flour (whole wheat or rye) because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
It is important to feed your starter with non-chlorinated cool water.
Stir everything together thoroughly, and make sure there’s no dry flour anywhere. Cover the container loosely and leave it in warm room (about 70°F) for 24 hours.
The colder the environment, the more slowly your starter will grow.
You might place the starter atop of your water heater, refrigerator, or another appliance that might give enough heat. Or, set it near a heat source.
On the 2nd day You may not see any activity the first 24 hours, or you may only see tiny bubbles.
Discard half the starter (4 ounces), and add to the remainder 4 ounces (approx. 1 cup) of flour and 4 ounces (1/2 cup) cool water (if your house is warm); or lukewarm water if your house is cold.
Mix well, cover, and let the mixture rest at room temperature for 24 hours.
You don't need to through away half the starter.  You can save it for baking pancakes,waffles or pizza, etc.
On the 3, 4, & 5th day: By the third day you’ll  see some  bubbling. The starter has a fresh, and fruity aroma, and it has expanded. Now you can begin two daily feedings.
For each feeding, weigh out 4 ounces starter; this will be a generous ½ cup, once it’s thoroughly stirred down. Discard any remaining starter.
Add 4 ounces or 1 cup of unbleached all-purpose flour, and 4 ounces or1/2 cup water to the  starter.
Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours. 
Repeat feedings 2X a day on days 4 and 5 for your starter to become very active.
After about a week of consistent feeding, your starter is ready for you to use in a sourdough bread recipe


We hope you enjoyed our recipe video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!