SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
- Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.
LINGONBERRY JAM
A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).
Provided by LOTTAAN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 30
Number Of Ingredients 3
Steps:
- Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
- Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 10.8 g, Fiber 1.6 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 8 g
SWEDISH LINGONBERRY MUFFINS
Lingonberries are popular throughout Scandinavia, served fresh, baked in delicious fruit breads, or enjoyed in sparkling jams and jellies. Try these muffins with the traditional smorgasbord or as a special accompaniment to any meal. From The Joy of Muffins.
Provided by lazyme
Categories Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients.
- If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
- Mix flour, baking powder and salt in a large bowl.
- Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients.
- Stir lightly and quickly fold in berries.
- Batter will be lumpy.
- Fill muffin cups three-fourths full and bake until tester comes out clean.
- Bake at 400 to 425 degrees 20 to 25 minutes.
Nutrition Facts : Calories 124.5, Fat 3.3, SaturatedFat 1.8, Cholesterol 23.4, Sodium 220.9, Carbohydrate 20.3, Fiber 0.6, Sugar 3.2, Protein 3.4
SWEDISH PANCAKES WITH LINGONBERRIES
Steps:
- Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
- Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
- Serve immediately, topped with lingonberries and a dollop of sour cream.
SWEDISH RYE MUFFINS WITH CARAWAY BUTTER
Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hardy Farmers cheese slice; wrap in foil and bake about 15-18 minutes to slightly melt cheese.
Provided by Caroline Cooks
Categories Yeast Breads
Time 2h40m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
- Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
- Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.
- Reduce speed to low and add 1/2 cup white flour, beating until combined.
- Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
- Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 350°F
- Butter muffin pans.
- Stir down dough (it will be too sticky to punch down).
- Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
- Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
- Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
- Turn out muffins onto a rack and cool to warm or room temperature.
- Serve with Caraway Butter or as suggested in description.
Nutrition Facts : Calories 97.9, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 126.1, Carbohydrate 11.2, Fiber 0.9, Sugar 1.3, Protein 1.7
SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)
Provided by Moira Hodgson
Categories dinner, main course
Time 2h10m
Yield 6 - 8 servings
Number Of Ingredients 5
Steps:
- Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
- Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 196 milligrams, Sugar 3 grams, TransFat 0 grams
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