Pancakes, Meatballs, Jansson's Temptation, Apple-Lingonberry Cake
* Swedish Pancakes
* Jansson's Temptation
* Swedish Meatballs (Köttbullar) with Lingonberries
* Swedish Apple-Lingonberry Cake
Swedish Pancakes (Serves 4)
2 1/2 cups milk
1 1/4 cups flour
1/2 tsp. salt
3 tbsp. butter or margarine, melted
In a large mixing bowl, beat the eggs with half the milk.
Beat in flour and salt until smooth.
Stir in melted butter and remaining milk.
Heat a griddle or large skillet with a small amount of vegetable oil.
For each pancake, pour about 1/4 cup batter onto the grddle and cook over medium heat 1 to 2 minutes.
With a spatula, turn the pancakes and cook until golden brown - about 1/2 minute.
Serve immediately or keep warm while making remaining pancakes
Serve warm, sprinkled with sugar and topped with lingonberries.
Jansson's Temptation (Jansson's Frestels)
There are numerous possible accounts of the origin of the name.
One account is that it was named after Pelle Janzon, a Swedish opera singer around the turn of the century.
Another is that it is named after a Swedish film named 'The temptation of Jansson'
When preparing this dish, many people use Abba Anchovy Fillets
Jansson's Temptation (Serves 4 to 6)
7 medium boiling potatoes, peeled and cut into matchstick strips, 2 inches long and 1/4 inch thick
2 1/2 Tablespoons butter
2 Tablespoons vegetable oil
2 to 3 large yellow onions, thinly sliced (4 cups)
2 Tablespoons fine dry breadcrumbs2 Tablespoons butter, cut into 1/4 inch bits
1 cup light cream
1/2 cup milk
16 flat anchovy fillets or 2 Tins of Abba anchovy fillets
Preheat the oven to 400 degrees. Place the potato strips in cold water to keep them from discoloring. Heat 2 Tb butter and 2 Tb vegetable oil in a 10 to 12- inch skillet. When the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.
With a pastry brush or paper towel, spread a 1 1/2 to 2-quart souffle dish or baking dish with the remaining half Tablespoon of butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper and a little flour. Scatter breadcrumbs over the top layer of potatoes and dot the casserole with the 2 Tb of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over the potatoes. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife and the liquid is nearly absorbed.
Order Abba Anchovy Fillets!
Swedish Meatballs (Köttbullar) with Lingonberries
Genuine Swedish meatballs are smaller than most meatballs. Most often served with
Swedish Meatballs (Serves 4 to 6) Yields two to three dozen meatballs
1/3 cup finely-ground plain breadcrumbs
1/3 cup milk (skim, okay)
1 small yellow onion
1 egg (or egg white)
1 and 1/3 pounds lean ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1 tablespoon butter
1 tablespoon canola oil or cooking oil spray
Soak bread crumbs in milk for 5 to10 minutes until the liquid is absorbed. Peel and quarter onion. Finely dice onion in a food processor. Add the egg, meat, soaked bread crumbs and seasonings. Pulse until thoroughly blended. Shape meat mixture into small balls, less than an inch in diameter; if the mixture sticks to your hands, wet them with cold water. Heat the frying pan and add butter and oil. Saute meatballs in 2 or 3 batches, shaking pan frequently to keep meatballs from sticking. Drain on paper towels and keep warm. Alternatively, meatballs can be placed on a greased or non-stick broiler pan or rimmed cookie sheet. Broil for several minutes, then drain on paper towels. Serve with Swedish lingonberries.
Swedish Apple-Lingonberry Cake
3 tbs. milk
1 tsp. baking powder
3 large eggs
1/4 tsp. salt
1 tsp. almond extract
3/4 C. (1 1/2 sticks) butter, softened
1/2 tsp. vanilla extract
2 large baking apples, peeled and cored, and cut in half horizontally
1 1/2 C. all-purpose flour
1/2 C. lingonberry jam
3/4 C. granulated sugar
Confectioners' sugar, for dusting
Extra butter and flour, for greasing and flouring pan.
Preheat oven to 350 degrees F (180 C). Butter an 8 or 9-inch (20cm or 23 cm) springform pan and lightly dust with flour.
In a bowl, combine the milk, eggs, and the almond and vanilla extracts. Mix well.
In a second bowl, combine the dry ingredients and add the softened butter and half of the milk-egg mixture to the dry ingredients.
Using an electric mixer at low speed, blend until the dry ingredients are moistened, about 1 1/2 minutes.
Using a spatula, scrape down the sides of the bowl. Add the remaining milk-egg mixture. Mix at medium speed for 2 minutes.
Pour the batter into the pan. Carefully place the apple halves, flat side down, in the pan.
Spoon 1- 2 tablespoons of the lingonberry jam into each of the apple holes (which were the apple cores).
Bake the cake for 45-50 minutes, or until it's golden brown and a wooden skewer, toothpick,
or cake tester inserted into middle of cake comes out clean.
Remove cake from oven and place on rack to cool in pan for 20 minutes.
Run a knife or a rubber spatula around edge of cake in pan, and then release sides of spring-form pan.
Let cake cool on rack completely. When cake has cooled completely, lightly dust top with confectioners’ sugar before serving.
Slice in wedges and serve with whipped cream, if desired.
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