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Scandinavian cookbook recs?

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I've become really intrigued lately with Scandinavian cooking, partly due to watching the shows on Create, "New Scandinavian Cooking". I really enjoy both watching the travel aspect and the recipies have me wanting to invest in a few good cookbooks, to help me make all that delicious-sounding food! I have a few questions for more informed, knowledgable 'Hounders here.

What are your favorite Scandinavian cookbooks in English? Dates/publishing times aren't needing to be current, as a local used book store has a wide selection of older cookbooks, and I remember seeing more than a couple on Dutch and Swedish cooking. A great older cookbook might even be more desired, based on recipies and if there's a bit on culture and history of the areas. Titles and authors would be most appreciated.

I know lefse is a flat bread. The only thing I can even relate it to, is a tortilla- and i'm sure that doing both a disservice! Are lefse griddles worth the slightly pricey investment? $130 seems to be the going price online, and I have the slight feeling that I may want to get the hang of making lefse decently, before that kind of money dropped. Anything I can use, pan-wise to make it decently?

And finally: Am I going to weigh 300lbs, once I start all the baking? *laughs* All their baked goods sound divinely sinful, I guess I should start giving food away to co-workers!

I thank you in advance for any help,

Lisa

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  1. Beatrice A. Ojakangas is the authority on Scandinavian cooking and baking. Check out her website for some recipes, and a list of her books:
    http://www.beatrice-ojakangas.com/

    Marcus Samuelsson's Aquavit cookbook is lovely to look at, heaps of fun, and the several recipes I've tried have turned out well. However, I wouldn't call it the go-to book on Swedish cooking, as it's not meant to be a comprehensive guide, but rather a chef's pimped-up interpretations of traditional Swedish cooking.

    The same could be said for Kitchens of Light by Andreas Viestad. Another beautiful, glossy book, this time focusing on Norway.

    Dutch? Did you mean to say Danish?

    3 Replies
    1. re: TheGloaming

      second anything by beatrice ojakangs. she has written books on scandinavian cooking and finnish cooking, but her baking books are true classics-- the scandinavian baking book and the holiday baking book.

      you know, i live here in msp and there are still lots of scandinavians kicking around here, and they'll bring some lefse over if you give 'em a chance-- i'm *not* nuts about it. if you haven't tried lefse and fallen in love with it, i wouldn't shell out the $130 for the griddle. just my opinion, though. good luck!

      1. re: soupkitten

        I love lefse, but if you are learning, don't spend the $$ on the griddle. Just use a frying pan to start - they will be smaller but come out basically the same. Once the lefse is done, butter and sprinkle brown sugar on, roll and eat! Yum! Where do you live?

        1. re: WildSwede

          WildSwede, do you mean where am i from or where is Honeychan from? i can't tell. anyway, i'm here in Minneapolis/St Paul. Scandinavian cooking and baking is alive and well here, esp in some enclaves elsewhere in the state. If you ever visit, you'll have to check out the Swedish Institute :)

          http://www.americanswedishinst.org/

    2. The Cooking of Scandinavia volume from the old Time-Life Foods of the World series provides a good overview of the traditional cuisine of Denmark, Norway, Sweden and (not technically part of Scandinavia) Finland. Lots of lore and cultural background and a separate spiral bound book of authentic recipes. Published in 1968. Author is Dale Brown.

      3 Replies
      1. re: carswell

        Yup! I still use it.

        1. re: mnosyne

          I still use it too

        2. re: carswell

          So, in my online cookbook finds, I managed to snag the wirebound companion cookbook to the Time-Life Foods of the World Scadinavia volume. WHY THE HECK did I buy that, and not the main book, as I kicked myself in the pants upon realization?!? Well, my "main" book is on it's way now, hopefully in my mailbox this very week. I feel awfully silly for that blunder!

          I'm happy to report my first time cooking Swedish meatballs was a big sucess! Thr fmaily was very happy with the final result, and I was suprsied how easy they were.

        3. I think carswell's endorsement of the Time-Life volume is spot on, and Dale Brown does a wonderful job writing about the various food cultures in Scandinavia. It's no longer in print, but I think an eBay search could yield results. The spiral bound recipe books are a little harder to find, due to use. The book is certainly not as "modern" as Samuelsson's or Viestad's, but it will give you an idea of the food traditions. Another thing: a jumping-off-point would be to look at other Baltic food traditions. Anya von Bremzen's "Please To The Table" has a section on Baltic food which, in my opinion, is quite similar to the Scandinavian's. The book is largely about Russian (or at that time, USSR) regional foods, but the Baltic commentary is worth it if you're interested in that foodway.

          No, you will not weigh 300 lbs. with Scand. cooking! The baking is what gets attention here in the States, but the fresh veg., berries, fish, roe, mushrooms,game, etc. are spectacularly heathy. And used judiciously, the fresh dairy and cheeses are heavenly...I think Ementhaler-style cheese is at it's best with the Finnish cheesemakers. It's available here in the States - look for "Finnish Swiss" at your co-op. Traditional Scandinavian cookery is very similar to what we think of as macobiotic and seasonal.

          TheGloaming mentioned Bea Ojakangas, and I think she is particularly good for baking, if you're in that frame of mind. Scandinavian breads, especially those recipes that hail from Karelia, in the east of Finland, are especially good.

          Enjoy your exploration of this under-appreciated food culture. I have many recipes; let me know what you're interested in (not baking...I bake very little).

          Best,
          Cay

          6 Replies
          1. re: cayjohan

            Yes, if you have specifics, I can probably help, too. My mom is Norwegian and dad is Swedish, so I can get my hands on my mom's cookbook. I find the local Sons of Norway cookbook pretty good (my lodge is in Van Nuys, CA). Every year they have their annual Lutefisk dinner (incl. lefse, meatballs, rice pudding, krumkake, etc.) in November.
            New Scandinavian Cooking cracks me up! I love to watch the show, but have never eaten any of the preparations on my many visits there (and once living there) and am very certain that my family who still live there have not either! - I would guess that is why they have the "new" in there.

            1. re: WildSwede

              Have you been watching the one with Tina or with Andreas Viestad?

              1. re: likaluca

                Both and now the new one with the Danish guy.

                1. re: WildSwede

                  Wait a tick - there's a new one? My PBS station must not have picked up on it yet. Can you review, or maybe this is for the Food Media and News board?

                  1. re: cayjohan

                    Yep new one. Only think I don't like about the Danish version is that he gives you measurements in liters and deci-liters! ;-) "Den I add ten deciliters of the cream..." I am in Los Angeles (KCET and KOCE). I have seen about 3 or 4 episodes, but have not been home for the several past weekends, so cannot say how many there have actually been.

                    1. re: WildSwede

                      omg! I don't think my PBS picks it up either!!! Grrrr.

                      But I do miss my Andreas. His little gap in between his teeth was super cute and he could cook. Tina, is adorable, but I never really wanted to make any of her recipes. I wanted to want to though, so thats something

          2. Thank you all who've posted responses to my questions! I'll be hopping over to the bookstore over the weekend (fingers crossed, on Thursday even) with these recs. I've seen Beatrice A. Ojakangas and her books pull up on searches on Amazon.com, and they do look good. Kitchens of Light by Andreas Viestad looks like a wonderful photo-book, but aren't these the same recipies that are posted on scandcook.com? I'm sure they are not *all* on that website, but I saw that most of the episodes that Andreas hosted have the correllating recipies on that site.

            Carswell, it's funny that you mention the old Time-Life Foods of the World books! I just adore the one on Japan, and have gotten so much use out of it. I really enjoy the history, and culture aspects it covers..Plus, I'm almost -certain- that my used bookstore had many different volumes that were released from the series. I'm really excited and looking forwards to picking this book, especially.

            TheGloaming: You would be exactally right! In my hurry, I made a incorrect correllation. My bad, and I am going to have to make a real effort to re-train my brain on a few things I -thought- I knew on world geography! Back to school for me. ^__^

            Now, my brain is working overtime, thinking about lefse. It's made from potatoes, correct? It is like taking grated potatoes, mixing with flour and eggs (and other things, of course) and making something akin to a crepe or tortilla? Does it really -taste- like potatoes? (gosh, I hope that didn't sound too stupid!) I am going to play around, once I get a good recipe in my hands, and i'll let you all know what I think.

            Anyone have the IKEA cookbooks? I seem to remember seeing 2 different ones at the store in Burbank, California when I was there last. One seemed to be more "high end" and was around $20-25, then there was a more "home-style" cookbook for around $10. I was intruigued, but when I went back to pick them up, parking was near impossible! I am going to have to try harder next time i'm out to get them, I think.

            Thank you all again! Plus, if others have more recs, please add away, so we can all benifit!

            3 Replies
            1. re: Honeychan

              Hi everyone! I'm Swedish, and pretty new on these boards. Anyway - I find that there are rather few good cookbooks about Swedish food in English. However, a new one just came out, and it's absolutely excellent. It's called "Very Swedish" by Annica Triberg and has a really nice collection of recipes. (As well as nice pictures and stories about the different regions.) The only problem is that it might not be easy to get outside of Sweden. here's what it looks like, and ISBN: http://www.adlibris.se/product.aspx?i...

              There's another one due to come out soon by Swedish chef Leif Mannerström. It's already out in Swedish and is very much about classic and traditional home cooking, and it's being translated and released in English in the fall.

              1. re: Honeychan

                Hello everyone who happens to be following my little topic on Scandinavian cookbook searches. After going to 3 used bookstores here in Las Vegas, I came up totally empty-handed. The one store that I remember seeing a few at suddenly up and went out of business with no notice, so that wasen't an option.

                Next option? Online used bookstores! There are quite a few of them, and I used Alibris.com. Hmmm..While I was thrilled to find so many books and options- and the used listed prices were dirt-cheap...The shipping was a killer. For $14 worth of books, my total with shipping fees was $30! They are all books from different bookstores, so they each charge for their shipping..-_- I wasen't overly thrilled with that. Next time, I think I'll be using another site, and hopefully save on some shipping charges.

                My first cookbook arrived the other day: Classic Scandinavian Cooking, by Nika Hazelton. Origional publish date was 1965, updated in 1987. It's not bad at all, over 200 recipes, and cultural information on the 5 countries. I feel like i'm already learning more than I expected from just one book. I'm very surprised to learn that i'm allready familiar with more dishes than I knew! I have a strong feeling that Scandinavian cooking here in American has been eased into the home cooking culture- I mean for example my Grandmother who's Scotch/English made some of the same dishes I have in my new book, but she had totally different names for them.

                I have 3 more books on the way, and I'm so excited to get them all!

                On a slightly related side-note: Las Vegas is getting an IKEA store, finally! I will wait till the opening, and buy the 3 cookbooks I saw at the Burbank store at our new one.

                1. re: Honeychan

                  Hey Honey, just realized where you are (I am in Pasadena). Check out Janis Jarvits's used cookbook shop in Pasadena on Washington/Hill. A lot of books there. Damn, I am giving out my secret. Her website is:
                  http://www.cookbkjj.com/
                  She sells her stuff on ebay... you can do searches on her website.
                  If you are interested, you can join my mother and me for the Lutefisk dinner at S of N this year, you can email me at eklundlatyahoo.com. But it is here in S Cal. We always take "newbies" and it is great fun. You can also purchase several items including cookbooks and other cooking items (lefse griddle, krumkake iron, etc.) at the dinner.
                  I had some old Scandinavian cookbooks, but am not sure if I have them any longer. If I do, you may have them if you want.
                  Best, Lisa

              2. There is a lovely book called "Young and Hungry" by Suzanne Taylor, about her childhood experiences visiting her grandparents in Norway between the world wars, and it has lots of recipes, though I have not tried them. Found it at a used book store in Wisconsin.

                11 Replies
                1. re: MMRuth

                  Not all lefse is made with potatoes. There is a version called Hardanger Lefse which is made with all flour. This one is used more as a dessert while potato lefse is usually served with butter along with the main course much like rolls, garlic bread or French bread. My dh is half Swedish and half Norwegian and I learned to make both kinds of lefse as well as Swedish meatballs and Limpa from his Mother.

                  1. re: HBGigi

                    Oh, you are sooo lucky to have learned recipes from your MIL, HBGigi!! I know all the ones my Grandmother taught me are the best ones I know, as well.

                    Might I ask a horribly simple question? (I think I know the answer, buuut....) When making Swedish meatballs, when the recipe tells you that the meatballs should be made in a cream or white sauce, does that just mean a sauce made from the pan/pot drippings of the meatballs you just fried? This is what I think, and so far...I haven't gotten a 100% solid answer from a few cookbooks/ internet searches i've tried.

                    WildSwede, thank you so much for both the bookshop reccomendation, and the invitation to the SoN event! I've heard a few comments about what Lutefisk is like...Should I be worried? It's codfish that's been soaked, then dried in LYE? Sorry for my gasp of surprise, it's just not something that's done very often these days.

                    I'm out in LA to visit family at least 8 times a year, and I seem to allways find my way into Pasadena for one thing or another. If it's not to stop at Stat's, it's to have tea at Chado, or some hot pastrami at The Hat. Since family's in Burbank, Pasadena's just hop, skip and a jump away. I bet I can even talk my mother into joining me at the bookshop! (But, I may never get her out!)

                    Am I crazy or what? I'm really wanting to make a trip to Solvang, these days as well..I'll be nice and open a new post about good bakery reccomdations in Solvang. ^__^

                    Everyone has been so nice in assisting me, thank you all so very much.

                    1. re: Honeychan

                      try this recipe for white sauce Honeychan

                      http://southernfood.about.com/cs/sauc...

                      and lutefisk is. . . a *very* acquired taste. see if you can find a little lutheran church in your area. ten bucks says they have a lutefisk dinner around the holidays. very popular with the older folks. with the younger generations. . . not so much.

                      1. re: soupkitten

                        Hi Folks-

                        I.m a bit late to this thread, but...
                        Are lutefisk what I had growing up and known as "Norwegian Fish Balls"?

                        They were canned (maybe a narrow egg shape), served in cream of shrimp soup, maybe over egg noodles? We were not then CHs--when I was a child we were lucky to have dinner for all of us--but we were half Norwegian. At any rate- I remember, gasp, liking them, a lot. Could this be them?

                        Thanks,
                        SeaSide

                        1. re: SeaSide Tomato

                          Fiskeboller (fish balls)!!! MY FAVORITE!!!
                          They are definitely not the same as Lutefisk (Lutfisk in Sweden). The reason Lutefisk has a bad rap is because they are looked down on as "poor man's food" but it is making a comeback in Norway! Since they did not have refrigeration in the old days and fish is a main staple in the Norwegian (and Scandinavian) diet they found a way to preserve the fish.
                          http://en.wikipedia.org/wiki/Lutefisk
                          The Sons of Norway have the preparation down to a "t": they boil if in water for exactly 6 minutes (any more and it disintegrates).
                          Side note: My mom's cousin came from Norway earlier this year and insisted on making a Lutefisk dinner for us as my mom had some sitting in the freezer. He cooked it the way they do in northern Norway - in the oven with bacon. It was the most nasty stuff I had ever had. I could still taste it the next day. Both my mom and I thought we were going to die - and he was eating it with gusto. We LOVE it the way the Sons of Norway prepares it. His was hard an crisp and the SoN version is moist, succulent and delicious (actually it really has almost no flavor except for the melted butter poured liberally on top!).
                          You can get the Fiskeboller canned with hummersaus (lobster sauce), dillsaus (dill sauce), rekesaus (shrimp sauce) and some kind of briney sauce. I like the lobster one best. I get a can, then dump it into a pot. Have potatoes and carrots boiling separately. Then add a slurry to the pot to thicken the sauce. Add veggies and you are in business. You can probably get them through Ingebritsen's in Minneapolis and you can definitely get them at Olsen's Deli in Los Angeles.
                          This is funny:
                          http://netnet.net/~pineaire/Lutefisk....

                          1. re: WildSwede

                            Thank you--I know no one outside of my family who has ever heard of fishballs. Great to see some one who not only knows them, but loves them!

                            We never had lutefisk to my recollection. Very Interesting!

                            Thanks!

                            1. re: SeaSide Tomato

                              Come out to L.A. in early November and you can join us for Lutefisk!! ;-)
                              There is also something called fiskekaker which is fish cakes in a brown sauce. They are fantastic as well!!
                              See the link for Ingebretsen's below. Note, they have Lutefisk Candy! They also sell a Lefse Mix.
                              OH! The Turkish Pepper Candy - great recipe (if you like black licorice) for a sipping liquer - take a bag of the candy, dump it into a bottle of Vodka. Shake a few times a day until the candies dissolve. Pour into liquer glasses and enjoy! I had this in Hamar, Norway at my mom's uncle's friend's house when we went for the Olympics in '94. It is really good!!
                              The Gjetost - goat cheese (the guy on New Scandinavian Cooking called it "Caramel Cheese" which I realized is actually a good description (after I stopped laughing)). Get the knackebrod (here called Siljan's Hardtack Round or the wedge ones), slather with butter and put the cheese on top. This is what I would have for breakfast every day at school in Norway. I still eat it often!! My favorite cheese is Nokkelost, which is very hard to get in the US. I did see it at the cheese store in Stoughton, WI when I was there in May and almost had a heart attack! We cannot get it here in L.A. (unless it is ordered in).
                              For the fishballs, look under the "seafood" section and there they are. I like the Abba brand, although I currently have a can of the Husmor (housewife) brand at home. Sorry for the rambling...
                              http://www.ingebretsens.com/index.php

                              1. re: WildSwede

                                Ha-just what I need, yet another way to enjoy vokda!! My poor liver! Sounds good, thanks!

                                "Carmel cheese is a great way to describe gjetost!

                                What a great website-thanks!

                            2. re: WildSwede

                              I love fish balls in any culinary tradition. (Seriously love them.) Do you have a recipe for your fiskeboller that you can share? I'm guessing it's a dried cod prep, correct?

                              I'll also have to check out Ingebretsen's for the canned...but I'd rather like to try making them myself.

                              1. re: cayjohan

                                You know what, I go the lazy way and use the canned (I know, SHAME!!). I will have a little chat with my mom and see if I can get a recipe out of her (she may also have used the can). One more thing, she has completely stopped making meatballs - now she goes to Ikea and gets the ones that are frozen and gets a gravy packet. I swear, the Ikea ones are delicious.

                        2. re: Honeychan

                          Hi Honey, yes your fears are confirmed - that is exactly what Lutefisk is, but it is really, really good! You should try it! ;-) You should let me know when you go to The Hat and I will meet you!! ;-) eklundlatyahoo.com

                    2. This feels weird, replying to my own post! *laughs*

                      I just aquired 2 more good cookbooks, and today on Labor Day...I'm making some Swedish meatballs and creamy fried potatoes. I happened to find one of Beatrice Ojakangas's older books here in town at another used bookstore (boy, did I squeal like a 10-year old little girl when I found it, too!)

                      I have also decided that Ojakangas is one of my favroite words right now! I've never heard the word before doing my cookbook search, and saying her name is alot of fun! (yes, yes...i'm very easily amused!)

                      I'll post my cooking results later tonite!

                      1 Reply
                      1. re: Honeychan

                        I just re-read your thread and am so glad you're excited! Here's another little cookbook you might want to look for : "Fantastically Finnish", with Bea Ojakangas as recipes editor. In many ways, it's like a good ol' fashioned church cookbook; in other ways, it's very informative of food and cultural traditions. I don't know if it's in print, but the publisher is Penfield Press, 215 Brown Street, Iowa City, IA 52240; ISBN 0-941016-22-6. Many wonderful recipes in the Finnish tradition. I believe the same press does (did) Swedish, Norwegian and Danish recipe books.

                        BTW, if you want to have even more fun saying "Ojakangas," try it in the Finnish proununciation: Oh-Yah-Kong-Us.

                        Kippis! (cheers)

                        Cay

                      2. Honeychan, I think you can use a heavy frying pan to make lefse. These do taste of potatoes, and my mom put butter and sugar on them, and we ate them for dessert during the holidays. They should be very tender with brown spots from the griddle, kind of like a good homemade flour tortilla. It's important to let the dough rest before griddling it and not to overwork it.

                        There is something else called Norwegian pancakes that are more similar to crepes in texture, and as a child I ate these with butter and maple syrup, though I believe in Norway itself, they would be served with preserved berries like lingonberries.

                        There is also a delicious, simple pudding served around the holidays called rommegrot (sp?) made with heavy cream, sugar, and butter. I could get recipes for these things from my mom. I'm now in Texas, but I'm from the upper Midwest, and these things are quite common in those parts. And my mom's Swedish meatballs did not include cream, just a brown pan gravy from the meatballs' fat.

                        Also traditional is oyster stew for Christmas Eve. This is a very simple, rich stew, made with fresh oysters and their liquor, cream, butter, and salt and white pepper. No onions or other vegetables. If I were to make this for myself now, I would add some sauteed onions and hot pepper sauce, but that's just me.

                        And to answer another poster's question, lutefisk is not fish meatballs. What you describe sounds more like a variation of gefilte fish, which if homemade can be delicious. Lutefisk consists of white fish that has been air dried, then soaked in lye and water, and then soaked in water again to get rid of the lye. I believe this is done to preserve the fish. It is then baked or steamed. Older relatives in my family ate it on Christmas Day with potatoes and clarified butter wrapped up in lefse, kind of like a Norwegian taco. I would gamely try a little bit as a child, but the jelly-like consistency of the fish turned me off. My mom would mercifully make some meatballs for the kids.

                        3 Replies
                        1. re: diva360

                          Yes, the lefse can definitely be made with a frying pan. We put butter and brown sugar on them. Also, you are correct about Rommegrot - SO fattening, but SO delicious!! Yes, when I make pancakes I always only eat them with jam. Damn, now I am hungry!! ;-)

                          1. re: WildSwede

                            Oh, rommegrot! So nice to see that this old pudding recipe isn't just languishing in the old Norwegian farmhouses. The OP was worried about Scand. food being fattening, but this is a once-in-a-while treat. Delicious, and, we always joked with our Norwegian friends, you can put your wallpaper up with it! Don't anyone be frightened off, rommegrot is a serious comfort fod.

                            1. re: cayjohan

                              Cayjohan, my mom still makes rommegrot every Christmas, as well as dravla (sp?) (I don't know if you've tried that one--it's a lumpy, slightly sour, curdled and runny dessert with cinnamon--I don't care for it but mom my and sister love it). It seems that the last Scandinavian recipes she still makes are the Christmas sweets and oyster stew. I've made rommegrot at her house before for her, and it's really easy, but I do need to get the recipe.

                        2. It's not all Scandanavian (probably 70%), but Darra Goldstein's The Winter Vegetarian absolutely thrills me. Obviously, the focus is on vegetables, root vegetables in particular, but the whole book is scattered with intelligent essays on home, hearth, and warmth in the North. She focuses on demonstrating, too, how varied you can make your meals even with the limited premise of meatless cooking, and vegetables that grow in Scandinavia and keep through the winter.

                          Also chapters on sweet and savory breads, chutneys and other condiments, and a whole chapter on the poor, misunderstood rutabaga.

                          3 Replies
                          1. re: tempest in a teapot

                            I had dinner with my mom a couple of weeks ago and she made "rotmoss" (root mess - literally) and it was half rutabagas and half potatoes mashed. She said she used to make it for us all the time when we were little as it was my dad's favorite.

                            1. re: WildSwede

                              WildSwede: You bring up a good point. I notice the Scandinavian cookbooks i've gotten so far, rutabagas are a prominent vegetable. So much so, they will have 3-5 recipes for the veggie alone! I've never, ever eaten one...I feel so deprived, and here in Vegas, i've not seen them in the produce sections- then again, I haven't gone out of my way to look. (I will tonite, tho!) I take it they are tasty, then?

                              My cookbook count is rising, thanks to all these websites that sell books. I've noticed something maybe others could verify: Scandinavian cooking was quite the rage in the 1970's, somthing like how Argentenian cooking's caught on here in this time, or even Cuban. Something that was seemingly exotic, but not..We're familiar with them, but not 100%. Currently written and produced Scandinavian cookbooks are few, just 2 that I've seen. The Kitchens of Light and the Aquavit ones that stick out in my memory, the most. (I'm sure there -are- a few more, of course) But, the big run for this cuisene's cookbooks was in the past, here in the US. That's okay, i'm still getting alot of them, and at good prices, as well!

                              (so far, i've really enjoyed the book by Nika Hazelton the best, I think. Still yet to get the Time-Life book, i'm hoping it comes in the mail tommorrow!)

                              1. re: Honeychan

                                I did not notice any change in taste from regular mashed potatoes, although I think they are more dense than potatoes (kind of like a pumpkin, although white). I think they are pretty flavorless, so they benefit from whatever flavors you choose to add to them.
                                Regarding Scandinavian cookbooks - yes, the one I found (which you can have, really) seems to be pretty old (although I have not checked it). I think you are correct with the 70's date - sounds about right!

                          2. I need help in finding where to by Siljans Hardtack. Can't get it anymore at Ikea. They don't have it and I can't find it. There are no more Swedish stores, not in southern california. Help!

                            karin

                            4 Replies
                            1. re: karindan

                              Ingebretsen's in Minneapolis has it on their website for mailorder. Go to www.ingebretsens.com and check under Foods, then Breads and Cereals.

                              1. re: karindan

                                Ingebritsen's is my rec, too. Also, there is Olsen's Deli in LA. They may have it. Sometimes you can find it in the markets, but don't quote me on it! I just had homemade hardtack in Wisconsin last week and now I found a recipe that I am going to try! It is a nice combo of sweet and savory. SO GOOD!

                                Olsen's Deli
                                5660 W Pico Blvd
                                Los Angeles, CA 90019
                                (323) 938-0742

                                1. re: WildSwede

                                  WildSwede, pass along your new hardtack recipe- if you would be so kind! I was at all places BigLots( the old PicNSave company) and I found lots of different types of Wasa crispbreads!! For only $1.50, I did stock up to say the least. I've gotten really addicted to hardtack.

                                  Thanks in advance!

                                  1. re: Honeychan

                                    Sure, Honey - here you go...

                                    Swedish Hardtack

                                    Easy to mix and the dough was easy to roll out with lots of flour. The dough is also very forgiving, so you can patch any tears or move bits of it around to make a perfect rectangle, at will. These have a great inherent balance of sweet and savory. You might like them sprinkled with a bit of salt before baking, if you have a "salt tooth", like me.

                                    4 tbsp shortening
                                    2 tbsp butter, softenend
                                    1/4 cup sugar
                                    1 1/2 cups ap flour
                                    1 cup rolled oats (quick cooking, not instant)
                                    3/4 tsp salt
                                    1/2 tsp baking soda
                                    3/4 cup buttermilk

                                    Combine flour, oats, salt and baking soda in a medium bowl and whisk to mix. Stir together shortening, butter and sugar (the recipe suggests using a spatula for all the mixing). Add dry ingredients and buttermilk to the butter mixture. Chill, covered, for 30 minutes. Preheat oven to 350F.

                                    Using lots of flour on a sheet of parchment paper, roll out 1/3 of dough at a time until it is as thin as you can get it (1 mm or less) (if you have one of those Swedish "knobby" rolling pins, this is the time to use it). Transfer paper to baking sheet. Score dough with a fork and use a bench scraper or a knife to divide the dough into rectangles (I like mine to be on the small side - 1 x 1.5 inches). Bake until the tops of the crackers are golden, 12-15 minutes. If you take them out too soon, they will not be crispy so you may want to bake them longer.

                                    Feel free to bake a small test batch first to see how long they will take to bake, as it will vary with the thickness of your dough.

                                    Transfer to a wire rack to cool and store in an airtight container.

                                    LMK how they come out - I have not had the chance to make them myself, yet.

                              2. I just bought Ojakangas' "Scandinavian Feasts" at a great used book store in Washburn, WI, and cooked a couple of things from it yesterday, to supplement my Swedish meatball recipe. I really loved her cardamom cream cake - she says not to use anything but freshly ground cardamom, which, well, is not exactly readily available on CR M between Cable and Clam Lake, WI, so I went with ground cardamom and thought it was excellent. It's an interesting cake because there is no butter - just eggs and heavy cream. Very easy to make, and I whipped it up with just a hand held mixer.

                                I also made the Sweet-Sour Cucumber Salad, using small cucumbers rather than the English ones called for, and cut the sugar back a little bit. The mashed potatoes were ok, but I really thought they needed more milk - and by the time I made them it was time for dinner to be on the table, so I wasn't able to heat up more, etc.

                                The book was about $18, so I resisted purchasing two other books of hers that they had - one on baking (holiday baking, maybe?) and one that I think was just called Scandinavian Cooking, but now I'm regretting not having bought them. There's also a recipe for a lingonberry cake, which may be a nice way to use up the lingonberry sauce leftover from the meatballs.

                                5 Replies
                                1. re: MMRuth

                                  Leftover lingonberry sauce? It's great on pancakes.

                                  For vintage krumkakke irons, may I humbly suggest that the finest in the land come from the Rustad Co. of St Paul, Minn. My great-grandmother Rustad got her start selling them at the state fair, and according to family lore, would operate two irons simultaneously while giving her sales patter. (I'm at the limit operating one iron with a helper.)

                                  1. re: GravySpider

                                    Hello, I brought out my Grandmother's Krumkake iron last evening and made some for the holidays. I was curious as it has stamped on it The Rustad Co. St. Paul, MN so I googled it and saw this post. It makes perfect sense as my Grandmother lived in St. Paul. What I am wondering is if you have the original recipe that was used with this iron, I assume it came with one. Thank you!

                                  2. re: MMRuth

                                    Wow, I had no idea this post had any activity! (imagine my surprise, almost a year from your post, MMRuth!)
                                    Now that i've collected about 20 different Scandinavian cookbooks over the past few years, i've come to use Ojakangas' cookbooks the most. The pictures are gorgeous, the recipies the most appealing, and I enjoy her writing style. Everything i've made from them has been delicious!
                                    It's been a curious thing for me, that this cuisine was so popular in the 1960-70's, and has almost dissappeared from the current cookbook radar. I guess that "fad" wore itself out, and we have others to replace it. At least 6 of my cookbooks are just reprints from the first one, printed in 1957. (boy, black and white food photos do NOTHING for the appetite!) It's been alot of fun collecting these, and i'm still having a good time cooking all the delicious goodies.
                                    Not many things beat Scandinavian desserts, and I have come to really love cardamom. Fresh ground is so wonderful, but i've used the stuff from the bottle, and it's still very good.

                                    1. re: Honeychan

                                      i agree, Honeychan, i wish i'd read some of these responses a year or 2 ago!

                                      i've become totally reliant on ojakangas' basic butter cookie dough recipe :)

                                      one of her oldest, smaller looking books, "scandanavian cooking" has been reprinted, if you can find a copy grab it for sure, it's a goldmine. love the straightforward recipe writing and the cultural notes. every single one of ojankangas' baking recipes has been a winner for me.

                                      1. re: Honeychan

                                        I've also made the Swedish Apple Cake from that book, a couple of times, and loved it. I cut some of the cinnamon and added some cardamom, and also put a little almond extract in the batter.