These may just be called swedish or actual swedish recipes. I can not make any guarantees which kind of recipe it is.
This is one of the more traditional meatball recipes from the book.
THE MEATBALL SHOP'S SWEDISH MEATBALLS
Makes about 2 dozen 1½-inch meatballs
This classic is best served with mushroom gravy, mashed potatoes and - for
that added Swedish touch - a dab of IKEA lingonberry jam.
2 tablespoons (30 mL) olive oil
3 slices fresh white bread, roughly torn
½ cup (125 mL) beef broth
½ cup (125 mL) heavy cream
2 tablespoons (30 mL) unsalted butter
1 onion, finely diced
2 tablespoons (30 mL) chopped fresh parsley
1/4 teaspoon (1 mL) ground allspice
1/4 teaspoon (1 mL) dry mustard powder
2 tablespoons (30 mL) allpurpose flour
1 pound (500 g) 80 per cent lean ground beef
1 pound (500 g) ground pork shoulder
2 teaspoons (10 mL) salt
½ teaspoon (2 mL) freshly ground black pepper
2 large eggs
Preheat oven to 450 degrees F (220C). Drizzle olive oil into a 9x13-inch
(22x33cm) baking dish and use your hand to evenly coat the entire surface.
Set aside.
Place the torn bread, beef broth and cream in a bowl and let soak for five
minutes.
Melt the butter in a frying pan over medium-high heat. Add the onions and
cook, stirring frequently, until transparent, six to eight minutes. Add the
parsley, allspice, mustard powder and flour, and stir to incorporate. Pour
the contents of the pan into the bowl with the bread mixture and stir until
well mixed. Set aside to cool.
Combine the cooled onion and bread mixture with the ground beef, ground
pork, salt, pepper and eggs in a large mixing bowl and mix by hand until
thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1½ inches),
making sure to pack the meat firmly. Place the meatballs in the prepared
baking dish, being careful to line them up snugly and in even rows
vertically and horizontally to form a grid. The meatballs should be touching
one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A
meat thermometer inserted into the centre of a meatball should read 165
degrees F (74C).
Allow the meatballs to cool for five minutes in the baking dish before
serving.
Swedish Taffy Cream Cookies
>
> Ingredients
>
> 1 C. butter (do not substitute)
> 1⅓ C. sugar
> ⅓ C. milk
> ⅓ C. dark corn syrup
> 1⅓ C. quick-cooking oatmeal
> 1-½ C. flour
> 1 tsp baking powder
> 1 tsp vanilla extract
>
> Filling
> 1 T. flour
> 1 T. plus ¼ cup sugar
> ⅔ C. whole milk
> 2 egg yolks
> ½ C. butter, softened
>
> Directions
>
> For cookies, melt butter in a large saucepan.
> Add remaining cookie ingredients; mix thoroughly.
> Drop by scant spoonfuls at least 2” apart onto well-greased cookie sheet (or use parchment paper lining).
> Bake at 350 degrees for 10 to 12 minutes, until golden.
> Cool 2 minutes; remove from pan carefully. These are very “lace-y” and will break if handled too roughly.
> Store the cookies stacked in a covered container.
>
> For filling, combine flour and 1 T. sugar in saucepan.
> Gradually add milk and yolks; mix well.
> Cook over low heat, stirring constantly, until mixture boils and thickens; cool.
> In a medium bowl, cream butter with ¼ cup sugar.
> Gradually add flour mixture, beating well.
> Cover and keep refrigerated.
> Note: Filling tends to be lumpy – especially after being chilled - so don’t be alarmed.
> It will look almost "curdled" after you chill it and then stir it, but that is natural.
>
> To serve, put two cookie bottoms together, sandwich-style, with filling between them.
> Do not fill more than what you will eat, because they do not store well once they’ve
> been filled.
> If you do have leftovers after filling them, try storing them in the refrigerator--Or feed
> them to your pet iguana..
>
inexpensive, easy & very good--And NO canned soup!
You could add about 1 C. heavy cream or sour cream but not
necessary for flavor & adds calories. (Don't use low cal, it's a
nasty mess.)
Spaetzle is perfect with it. (Recipe to follow.)
Use half-a-pound of fresh mushrooms if you prefer.
Black Forest Steak
> Ingredients
>
> 2 lbs. Round steak or sirloin tips
> Salt & pepper ( to taste)
> 2 T. flour
> 2 T. olive oil (Butter or other oil as you prefer.)
> 1 C. chopped onion
> 2 cloves garlic--minced.
> 2 4-oz. cans sliced mushrooms
> 2 C. water
> 2 tsp. granulated beef bouillon
> [Or use 2 C. beef broth--Home made or canned.]
> 2 T. A-1 Steak Sauce
> 1 C. red wine such as Merlot*.
>
> *A recipe in a Swedish cookbook, about 1970, called it Sherried
> Steak,used straight sherry & said to bake it an hour @ 350F..
>
> Directions
>
> Trim steak and cut into small portions (tips or strips).
> Salt, pepper and flour meat.
> Brown meat in oil.
> Add onion & garlic, and brown slightly.
> Add water, steak sauce, wine, bouillon & mushrooms.
> Stir to loosen meat particles on bottom of pan.
> Cover and simmer slowly 1 hour or until tender.
> Serve with spaetzle or buttered egg noodles.
> Sour cream?
>
> Note: Just sprinkle the flour, salt and pepper over the meat or shake
> in a bag. you don't need to coat every piece perfectly.
>
>
>
Swedish Coffee Bread
Ingredients
Bread:
- 1 cup whole milk
- 1/2 cup white sugar
- 1/2 cup butter
- 2-pkg active yeast dissolved in 1/4 cup warm water
- About 4 cups all purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
Filling:
- 2 Tbsp melted butter
- 1/4 cup brown sugar, packed
- 1 Tbsp white sugar
- 2 teaspoons cinnamon
- 1 cup golden raisins (optional)
- 1/2 cup slivered almonds (optional)
- 1/4 cup almond paste (optional)
Egg glaze:
- 2 egg yolks
- 2 Tbsp cream
Sugar glaze:
- 1 cup powdered sugar
- 1 Tbsp water
Method
1 Put milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and egg.
2 Mix in salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.
3 Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough that way for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note that the dough should remain soft, so take care not to add too much flour.
4 Place the dough in an oiled bowl, covered with a clean tea-towel or with plastic wrap. Let rise for an hour or until the dough has doubled in size.
At this point you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under. Or you can get more fancy, which is what we've done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form.
5 Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface. If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it. Brush the dough with melted butter, leaving at least a half inch border on the edges so the dough will stick together when rolled. Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of the mixture (saving the other half for the second batch of dough). Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling.
6 Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together.
7 Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done.
Repeat steps 5, 7, and 8 with the rest of the dough, to form a second wreath.
8 Cover lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size.
9 Preheat the oven to 350°F. Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25-30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.
10 Remove from oven and let cool completely. Whisk together powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny. Drizzle the glaze in a back and forth motion over the pastry.
Makes 2 wreaths
Swedish Meatballs
Lingonberry jelly is traditionally used with Swedish meatballs; you can substitute cranberry, red currant or raspberry jelly if you can't find lingonberry jelly.
Ingredients
Meatballs:
- 1 large yellow or white onion, peeled, grated (through a cheese grater)
- 2 Tbsp butter
- 2/3 cup milk
- 4-5 slices of bread, crusts removed, bread cut into pieces
- 2 eggs
- 1 pound ground pork
- 1 1/2 pounds ground beef
- 2 teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cardamom
- 2 teaspoons black pepper
Sauce:
- 6 Tbsp butter
- 1/3 cup flour
- 1 quart beef stock
- 1/2 to 3/4 cup sour cream
- Salt
- 2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)
Method
1 Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.
2 In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.
3 Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.
4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.
5 Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
6 Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.
7 As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.
8 Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.
9 To finish, move the meatballs to a serving dish. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side.
Serves 4 vikings, or 8-10 regular people.
Grandma’s Swedish Meatballs
I grew up in the suburbs where Mom worked as a bookkeeper. She never kept a garden, canned vegetables or baked much, but I’ll match her cooking with anyone’s. Gram lived with us, preparing most of the meals during the week, but on weekends the kitchen was Mom’s domain. She loved to try different ethnic recipes, so for Italian guests she might serve scaloppini, for the Krauses it was sauerbraten. Therefore, when I invited my new boyfriend Row Carlson to dinner, she served Swedish meatballs. After 45 years of married bliss, these meatballs still have special persuasive properties for Row and me.
So when our oldest daughter called from college proclaiming she was making dinner for the man of her dreams, she wanted Grandma’s Swedish Meatball recipe. “They will bowl over this country boy!” she exclaimed, and I guess they did as they married the following year.
Grandma’s Swedish Meatballs have proven to be real man pleasers for us city gals. I think it’s the allspice!
Sandy Carlson
Edenton
Albemarle EMC
2 tablespoons margarine or butter
1 medium onion, minced
1 egg, beaten
1/2 cup milk
1/2 cup fresh bread crumbs
1 tablespoon salt
1/2 tablespoon nutmeg
1/2 teaspoon allspice
1 pound lean ground beef
1/2 pound ground pork
2 tablespoons butter or margarine
3 tablespoons flour
1 tablespoon beef bouillon powder (or mashed cube) OR 1 teaspoon. salt
1/4 teaspoon pepper
1 cup water
8 ounces sour cream
1/2 cup milk
NOODLES
1 12-ounce package wide egg noodles
8 ounces sour cream
1/2 teaspoon salt
1 tablespoon poppy seeds
Using a large skillet, melt butter and sauté minced onion until golden. In large mixing bowl, beat egg with next five ingredients. Add beef, pork and sautéed onion and blend mixture with your hands. Divide meat mixture into fourths and make three meatballs from each section. Re-using skillet, melt butter over medium heat. Drop each meatball into skillet, gently turning to brown on all sides until cooked through. Remove browned meatballs to paper towel. Meanwhile, start heating large pot of water for egg noodles.
Leave three to four tablespoons fat in skillet, blend in flour and slowly add water, bouillon powder or salt, pepper, milk and sour cream, stirring until bubbly and thickened. Turn heat to lowest setting and return meatballs to skillet. Cover tightly to keep warm.
Cook noodles per package instructions. Drain and mix in sour cream, salt and poppy seeds and turn into large serving dish. Top with meatballs and gravy. Sprinkle with allspice and serve.
Yield: 6 servings
I am part swedish, but I don't know anything about swedish cooking
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on Feb. 17, 2012 at 1:15 AM