Celebrating Taste of Iceland in Boston at Rialto Restaurant Hosted by Iceland Naturally 2014

Did not make it to The Taste of Iceland in Boston?  We had the chance to attend the annual event that highlights the best of Icelandic food, music, and culture.  This was the fifth iteration of Taste of Iceland for a five day event from Friday, March 18th thru  to Tuesday, March 22nd. We recommend making time to attend at least one or more of the events.

Some of this year's events included

• an Icelandic menu at Rialto restaurant in Harvard Square Fri 3/18/14 - Tues 3/22/14
• a photography gallery reception at 555 Gallery on Sat 3/15/14
• a concert called Reykjavik Calling at The Middle East in Cambridge on Sat 3/15/14
• a Reyka Vodka Cocktail making class at The Liberty Hotel on Sun 3/16/14

Plus, there was a contest to win A Prize By Finding Taste of Iceland's #IcelandSecret!  There were hidden Icelandic secrets throughout the weekend's Taste of Iceland events. Partipants need to keep their eyes peeled at Rialto, The Middle East and elsewhere around Boston to discover secrets about Iceland. The idea was whenever you find a secret, share it via Instagram and Twitter using the hashtags #IcelandSecret and #TasteofIceland - think of it as a digital scavenger hunt. At the end of the weekend, Taste of Iceland will pick a secret sharer and send them an Icelandic prize pack!


On Thursday, March 13th, we attended a preview Icelandic dinner menu sampling at Rialto restaurant. Foodies this was an event that you would not want to miss!  The Taste of Iceland was a collaboration between two chefs, American Chef/ Proprietor Jody Adams, winner of the Best Chef: Northeast James Beard Award and former Top Chef Masters competitor and Icelandic Guest Chef Hákon Örvarsson, winner of the Bocuse d’Or and World Culinary Cup.

We had a wonderful evening tasting the most delicious Icelandic food flown in from Iceland. First we enjoyed sipping a cocktail created for the event called Strawberry Mule.  The cocktail was delicious! Made with Reyka Vodka, strawberry, ginger, and lime.  We could really taste the ginger.

While we were sipping the cocktail Chef Hákon Már Örvarsson was back in the kitchen preparing the Icelandic dishes for us. 

Before the waiters came out with the menu sampling Chef Örvarsson came out to the group to explain the menu.  We were impressed to hear that the fresh ingredients flown in by Icelandair from Iceland all weekend. Below is the sampling that we had during the evening

Hors D’oeuvres was a served a tapas style dishes

• “Harðfiskur” Icelandic dried-fish with butter
• Grilled Icelandic langoustine tails with garlic and herbs
• Cured Salmon in “Brennivín” with lemon-sour cream, cress and lumpfish caviar
• Deep fried crispy balls of cod and potatoes with dill sauce
• Pickled herring, sweet rye bread, curry dressing, green apples and spring onions

Everyone really enjoyed eatinng the hors d'oeuvres. Because we are Danish, many of the flavors we were very familiar with and really happy to eat!! It was such a treat! One of the highlights was to try the bite size appetizet called “Harðfiskur,” which Chef Örvarsson called “Viking Food.” It was of an Iceladic dried fish with butter. The butter was the key to this appetizer.

Next was the Dinner sampling

• Icelandic Arctic Char with honey-grain mustard dressing, flan of horseradish, fresh herbs and dill oil
• Seared filet of Icelandic lamb with glazed root vegetables, celeriac purée, juniper berry infused lamb jus reduction, dust of dried wild Icelandic herbs and blueberries

We really enjoyed both! Arctic Char is a fish we are able to get in Boston. So it was fun to have Arctic Char with a different twist.  Also the lamb was well-seasoned and succulent. In the video, Karen Grete spoke to Chef Örvarsson about the lamb and how she really enjoyed it.

Finally everyone received the refreshing dessert called  Skyr of the Vikings.  This was a a delicious refreshing treat to end the evening.  It was a mousse of the Icelandic Skyr and Skyr ice cream.  Served with apples and crispy oat – hazelnut crumble and cinnamon-flavored poached rhubarb.  We loved tasting a Skyr dessert. In the video you can here Karen Grete telling Chef Örvarsson that she loved the desset.  Skyr is an Icelandic cultured dairy product that is slightly thicker than yogurt and has a slightly sour dairy flavor, with a hint of residual sweetness.

We enjoyed the high quality of seafood that was just flown in from Iceland.  It was so much fun to have the opportunity to sample every element of the Icelandic menu.  Also it was really cool that chef Hákon Már Örvarsson was very accessible after the menu tasting.   We enjoyed the opportunity to talk the Chef about the dishes that was served at the event.

We had amazing time celebrating Taste of Iceland at the Rialto restaurant.  Great Icelandic food, and interesting people.  We hope to go to Taste of Iceland next year! So we recommend to check out The Taste of Iceland in any of the cities that has the event including Boston!
 
Check out our video to see some of the highlights at the preview dinner at Rialto restaurant and hosted by Iceland Naturally.

 

About Iceland Naturally
Iceland Naturally is a cooperative marketing organization that promotes the tourism, services, products and culture of Iceland. Comprised of Icelandair, Icelandic Group, Islandsbanki, Reyka Vodka, City of Reykjavik, Icelandic Glacial Water, Blue Lagoon, Keflavik International Airport (KEF), Landsvirkjun, Promote Iceland and the Government of Iceland.

About Taste of Iceland
Taste of Iceland is a festival highlighting the best of Icelandic food, music, and culture. Taste of Iceland in Boston is presented by Iceland Naturally in cooperation with Icelandair, Reyka Vodka, Blue Lagoon, Icelandic Glacial Water, Promote Iceland, Rialto Restaurant & Bar, The Middle East and WERS 88.9 FM.

For more information about Iceland Naturally and Taste of Iceland check out Facebook, Twitter, Instagram YouTube and www.icelandnaturally.com.

Red Currant Coconut Muffins with Orange Glaze

 

Red currants and shredded coconuts don't belong in a muffin?!...of course they do! Its so yummy!  These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? They're just too good.

   

Click on our YouTube video 

to see how Karen Grete makes these delicious muffins.

Muffin Ingredients

• 1 cup of all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of sugar
• 8 tablespoons or 1 stick of butter, softened
• 2 eggs
• 1 tablespoon of orange rind
• 2 tablespoons of orange juice
• 2 tablespoons of sweetened coconut
• 1 cup of red currants (fresh or frozen)

Kitchen Utensils

• electric mixer
• 1 large bowl
• 1 wooden spoon
• muffin pan
• muffin cups 
• measuring cup
• measuring spoon

 Muffin Instructions 

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine the flour, baking powder and salt in a small bowl.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs into the creamed mixture until blended
5. Add flour mixture.  Mix some more.
6. Add orange rind, coconut and orange juice.  Mix some more.
7. Fold in gently the red currants with a wooden spoon.
8. Fill greased or paper-lined muffin cups two-thirds full. 
9. Bake at 375° for 20-25 minutes  Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean. 
10. Allow to cool.

Next, we like to give add an orange glaze and add a coconut topping.  This added touch is a perfect way to serve the muffins to your guests. However, the glaze and coconut are optional.  The muffins right out of the oven is great to have with a glass of milk or a cup of coffee too.

Orange Glaze Instructions

• 1 cup of confectionery sugar
• 2 to 3 tablespoon of orange juice

Glaze the muffins with orange glaze.

1. In a small bowl, combine confectioners' sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
   
2. Sprinkle with coconut over the glaze.  Add one red currant in the center of the muffin.
   

Happy Spring lovelies!!! :)
xoxo,
Karen Grete & Heidi. 

We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)

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!

Skidne Æg “Dirty Eggs” - Eggs in Mustard Sauce for a Danish Easter Lunch

Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch.  However, this Easter dish is a very easy delicious dish and can be served anytime.  We like to have chopped chives or parsley with a slice of rye bread on the side. 

Happy Easter!
Karen Grete

Ingredients

• 6 eggs (medium size)
• 6-8 slices of fried bacon 
• slices of rye bread (rugbrød)

Mustard Sauce

• 50 g butter
• 3-4 tablespoons of wheat flour
• 1 1/2 cup of milk
• 2-3 tablespoons of mustard
• 1 tsp salt
• freshly ground pepper

Garnish

• fresh cut chives or parsley

Preparation 

There are a couple of steps to do but it is pretty easy and quick to make.

Eggs:  First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs).  The result is the outer layer of the yolk should be slightly firm.  The yolk in the center should be soft.  So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.

Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste.  Add your favorite mustard.

Serve: Spread the mustard sauce on a plate.  Slice the eggs in half.  Place the half "smiling" eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´

Blueberry Almond Scones with Lemon Glaze

 

I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.

 

I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.

 

Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!

Ingredients

• 3 1/3 cups all-purpose flour
• 1 teaspoons baking powder
• 2 teaspoon baking soda
• 1/2 cup sugar
• 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
• 7 oz almond paste
• 1 cup buttermilk
• 2 eggs 
• 1 tablespoon grated lemon rind
• 1 1/2 cups fresh blueberries, stemmed and rinsed 
• 1/2 teaspoon salt(optional) 

Kitchen Utensils

• Food processor, standing mixer or pastry cutter 
• 1 large mixing bowl
• 1 medium bowl
• 1 small bowl
• 1 whisk
• 1 wooden spoon
• 2 1/2 inch round cookie cutter 
• Parchment paper 
• measuring cup
• measuring spoon
• baking sheet

Instructions

Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  

Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 

Whisk buttermilk and two eggs in a large bowl. 

Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 

 

Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  

Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  

With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

Note: Too much mixing, kneading, and baking will produce dry and tough scones.

Bake for 22-25 minutes or until firm to touch and light golden brown.

Cool on wire rack. Let the scones cool a bit before you apply the glaze.

While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  

 

I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

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!

Swedish Hamburgers (Biff à la Lindström)

A 100 year old classic Swedish dish.  Beef A La Lindström is considered to be an ultra classic Swedish dish.  The classic Swedish beef patty dish, inspired by Mr Lindström’s original recipe.

Ingredients

• 1 lb freshly minced beef
• 1 large baked or boiled potato, minced
• 1/2 cup of a small white chopped onion, minced
• 1/2 a cup of pickles
• 1/2 a cup of minced pickled red beets, juice reserved
• 1/2 a cup of heavy cream
• 2 tablespoons of capers, coarsely chopped
• 2 egg yolks
• salt and freshly ground black pepper
• butter or oil for frying) 
• Chives, finely chopped garnish (optional) 

Preparation:

1) Put the minced beef, egg yolks, onion, beetroot, capers, water/juice, seasoning and chives (optional) in a large mixing bowl. 

2) Mix all ingredients.  Blend the ingredients together until reasonably evenly mixed.  Don’t over mix as the patties will become too dense and tough.

3) With your hands, form four nicely large shaped, flat patties

Tip: If you have time, leave the patties to rest at room temperature for about an hour.
5) Heat butter or olive oil in heavy frying pan over medium-high heat.

6) When hot add the patties to the pan. Fry the patties for 4-5 minutes on each side until nicely colored but still slightly pink in the center. They should be medium rare inside.

Serving suggestions

There are several ways to serve the hamburgers.  But really it depends on what are your favorite side dishes.  Below are several suggestions. 

One option is to serve the hamburgers with fried a fried egg on top, pan fried potatoes, garnish with chives and toast on the side.   A nice cold beer too!

 

 A second option is to serve the hamburger with small roast potatoes and dark gravy with some caramelized red onions.  Great seasonal vegetables are tender white or green asparagus, baked tomatoes or kale.