Last night we had some pretty incredible food at Scandi fest. We also saw some yummy food that I didn't get to try. I basically dreamed about food all night and this morning was on a google hunt to find knock offs of everything I tried last night or wanted to try.
Here's the Scandi-fest roundup:
Swedish Meat Pies (sounds weird but one of the most delicious things I've ever eaten)
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Filling:
1 1/2 lb ground beef3 red potatoes, shredded
1/2 cup finely chopped onion
1 tablespoon dried parsley
1/2 teaspoon allspice
1/2 teaspoon dried dill weed
1/4 teaspoon nutmeg
3/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups shredded cheddar cheese
Brown ground beef with red potatoes and onions. Add all herbs and spices and cook until ground beef is done. Transfer to a medium size bowl and mix in cheese, one cup at a time until well combined. Set aside to cool.
Pastry:
2 cups flour
1 tsp. salt
3/4 cup shortening (not butter)
6 tbsp. sour cream
Preheat the oven to 400 degrees F.
In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain (or use a food processor if you have one). Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide the dough into four equal portions and pat into balls (or even 6 or 8 equal portions, depending on the size of pie you're going for).
Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling on each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together (if you want to be real fancy, use a fork for the pretty pressed edges). Place on a baking sheet.
Bake for 20 minutes in your preheated oven, until golden brown.
Swedish Pancakes
2 c. white flour
3 1/3 c. milk
3/4 tsp. salt
3 eggs
butter
Add eggs, salt and about 1 1/5 of the milk. Whisk together. Add the flour, and blend well. Add the rest of the milk. Use a frying pan and add about 1 1/5 tsp of butter. Add batter and turn the pan to spread batter evenly.
Let the pancake cook until the top is almost dry. Turn the pancake over and cook another 30-45 seconds.
Serve with maple syrup, raspberry jam, strawberry jam (maybe some whipped cream) or powdered sugar.
Chocolate Covered Banana Pops (not Scandinavian at all but delicious and not as unhealthy as others)
4 medium ripe but firm bananas
8 wooden craft sticks
3 tablespoons finely chopped lightly salted peanuts (or crushed up toffee/heath bar)
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped (or just plain ol' semi sweet if you're cheap like I am)
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.Chop peanuts or toffee. Place on shallow plate.
Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan.
Pour the melted chocolate into a tall glass.
Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts.
Place on a tray covered in waxed paper.
Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
and last (but most definitely not least)
Ebelskivers
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp sugar
2 eggs separated
1 cup milk
Confectioners sugar and jam of choice for serving
In a small bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, whisk together egg yolks, milk and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy- do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat (Ebelskiver pans can be usually be found in thrift stores, sadly enough. With a little digging and persistence you can usually find one within a couple trips to your local DI, St. Vinnies or Goodwill). Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip (usually chops sticks work best) 1/4 of the way and let batter refill in the wells. Cook until golden brown again and flip the rest of the way. When the whole pancake is golden remove from pan and tent with foil to keep warm. Repeat with rest of batter and serve immediately with powdered sugar on top.
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3 1/3 c. milk
3/4 tsp. salt
3 eggs
butter
Add eggs, salt and about 1 1/5 of the milk. Whisk together. Add the flour, and blend well. Add the rest of the milk. Use a frying pan and add about 1 1/5 tsp of butter. Add batter and turn the pan to spread batter evenly.
Let the pancake cook until the top is almost dry. Turn the pancake over and cook another 30-45 seconds.
Serve with maple syrup, raspberry jam, strawberry jam (maybe some whipped cream) or powdered sugar.
Chocolate Covered Banana Pops (not Scandinavian at all but delicious and not as unhealthy as others)
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8 wooden craft sticks
3 tablespoons finely chopped lightly salted peanuts (or crushed up toffee/heath bar)
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped (or just plain ol' semi sweet if you're cheap like I am)
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.Chop peanuts or toffee. Place on shallow plate.
Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan.
Pour the melted chocolate into a tall glass.
Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts.
Place on a tray covered in waxed paper.
Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
and last (but most definitely not least)
Ebelskivers
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp sugar
2 eggs separated
1 cup milk
Confectioners sugar and jam of choice for serving
In a small bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, whisk together egg yolks, milk and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy- do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat (Ebelskiver pans can be usually be found in thrift stores, sadly enough. With a little digging and persistence you can usually find one within a couple trips to your local DI, St. Vinnies or Goodwill). Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip (usually chops sticks work best) 1/4 of the way and let batter refill in the wells. Cook until golden brown again and flip the rest of the way. When the whole pancake is golden remove from pan and tent with foil to keep warm. Repeat with rest of batter and serve immediately with powdered sugar on top.
I'm jealous, and yum!
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