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Friday, December 26, 2014

Marzipan Filled Dates - Easy Christmas Candy Recipe


Nothing is more simple than dipping Marzipan Filled Dates into chocolate for a quick confection. Here we several ways to make the candies.  Any of the versions are delicious!



Ingredients:
  • 12 dates
  • 4 oz. marzipan
  • 4 pz dark chocolate
  • 1/3 cup rum
  • 1/3 cup sugar for coating
  • walnuts 
  • almonds
Instructions:

First Version
  1. Stir rum in one or two tablespoons of rum into the marzipan. Be careful the marzipan does not get too wet. Roll it on a flat surface into a ball so the rum is completely mixed in.
  2. Cut out a piece of marzipan and roll it into an oval shape.
  3. Stick the marzipan into the date.
  4. Dip the marzipan into the warm melted chocolate.
  5. Remove the chocolate covered date onto a parchment paper to dry.
  6. Add a walnut immediately before the chocolate dries.
Second Option: 
  1. Let the dates soak in rum overnight.
  2. Next day drain the dates.  Optional, stir the rest of the rum into the marzipan.
  3. Fill the dates with the marzipan and dip them into melted chocolate. 
  4. Remove the chocolate covered date onto a parchment paper to dry.
  5. Then add a sliced almond on top.
Third option:
  1. Let the dates soak in rum overnight. 
  2. Next day drain the dates.  Optional, stir the rest of the rum into the marzipan.
  3. Fill the dates with marzipan then to roll the dates in sugar. 
  4. Add a sliced almond on top.
Which is your favorite? Let us know in the comments!

We hope you enjoyed the video on how to make this 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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Thursday, December 25, 2014

Swedish Limpa Bread - A Delicious Holiday Bread Recipe



Limpa bread is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.  I really enjoy eating limpa toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings.



Ingredients:

  • 3 1/2 -4 1/2 cups whole wheat flour 
  • 4 cups unsifted rye flour                            
  • 1 cup boiling water
  • 1 cup cold water (for the yeast)
  • 1/2 cup warm water 
  • 1 teaspoon salt
  • 1/2 teaspoon anise seed 
  • 1/2 teaspoon cumin
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons grated orange peel
  • 1/2 cup packed light brown sugar
  • 1/2 cup dark molasses
  • 2 (1/4 ounce in each package) active dry yeast  
  • 1/4 cup melted butter
  • 1 teaspoon caraway seed, optional
Directions:
  1. In a large bowl, combine brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water.  Stir the mixture until brown sugar is dissolved and butter is melted. Next stir in cold water. Let the mixture stand until it cools. 
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture. Mix well the mixture well in the bowl.
  3. Gradually add 2 1/2-3 cups whole wheat flour and 1 cup rye flour; beat until smooth and dough leaves sides of bowl. Gradually add 3 cups wheat flour.
  4. Mix in last of flour with hand until dough leaves side of bowl. Turn out onto lightly floured board. Knead until smooth and elastic - about 8-10 minutes.
  5. Place in lightly greased large bowl and cover with towel. Let it rise in a warm place without draft until double in size for approx.1 1/2 hour. 
  6. Divide into 2 piece and shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a round loaf.  With sharp knife, make three diagonal slashes on top of loaf.
  7. Cover with towel; let rise in warm place for 1 to 1-1/2 hour.
  8. Brush with melted butter (and sprinkle with caraway seed if desired).
  9. Preheat oven to 375 degrees.
  10. Bake on middle shelf for approx. 35 minutes.
We hope you enjoyed the video on how to make this 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/

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!




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Gravad Laks - Gravad Lax - A delicious Nordic Dill-cured Salmon Dish Recipe



Gravlax is a family favorite.  So surprisingly easy to make.  We are sure you will enjoy both making and eating it.  Perfect dish to make during the holidays!



Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill.



Ingredients

  • 1 pounds fresh salmon, center cut
  • 1 large bunch of dill, plus 1/4 cup chopped dill for serving
  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 tablespoons pepper
  • Optional: 1 tablespoon whole fennel seeds 
  • Pumpernickel bread, sourdough bread, or crisp bread  (knaekbroed) for serving
Mustard/Dill Sauce Ingredients

Capers, chopped onion, horseradish,lemon slices


Trivia: Did you know that during the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line?


Directions

  1. Cut the salmon in half crosswise and place half the fish skin side down in a deep dish.
  2. Wash and shake dry the dill shop it and place it on the fish.
  3. Combine the salt, sugar, crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish.
  4. Place the other half of salmon over the dill, skin side up.
  5. Cover the dish with aluminum foil or plastic wrap. Place something  heavy on top. Refrigerate the salmon for 2 and up to 3 days, turning it every day and basting it with the liquid that collects as well as the salt/sugar/pepper.
  6. Lay each piece of salmon flat on a cutting board, whip off the salt/sugar/pepper and dill, and sprinkle the top of the salmon with chopped fresh dill. 
  7. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.
  8. Serve with dark pumpernickel bread, crisp bread or sourdough bread and mustard sauce. You can also serve with chopped onion, horseradish and capers, if desired.

Trivia: Did you know that the Scandinavian word gravlax means buried salmon?

  • grav (or gravad)=grave 
  • lax (or laks)=salmon
  • Danish =Gravad laks
  • Norweigian=Gravlaks
  • Swedish=Gravlax
We hope you enjoyed the video on how to make this 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/

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!

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