Ah, winter. This week I took inspiration from the chill in the air and went Nordic with Ava’s Around the World Lunch (Nordic simply means the cultural part of Northern Europe that includes Denmark, Finland, Iceland, Norway and Sweden. The Nordic menu is quite simple and can be assembled in about five minutes. For Ava’s main meal, I went Danish: A few slices of dark rye bread smeared with a bit of butter are topped with a translucent slice of smoked salmon. Two smaller slices of bread were topped with cheese – use any mild cheese you like, especially Jalsberg which comes from Norway. Essentially simple Smørrebrød, these open-faced sandwiches include other common toppers such as sliced cucumbers and radishes – which she can eat on their own or turn them into toppers – finger food like this is perfect my kindergartner. Dessert was a few raspberries and a squeezable tube of blueberry skyr, an Icelandic-style yogurt known for being super low in sugar and high in protein (a.k.a. my five-year old won’t have a post-lunch energy crash). Ava was SO excited about the Siggi’s – I have a feeling they’re going into the …
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Midsummer’s Eve – the longest day of the year – is celebrated in dozens of countries with huge bonfires, maypole dancing, and glorious food. In Scandinavia, the sun never fully sets. But even if night falls where you live, you can still celebrate. To get into the spirit, simply drop out of big city chaos and into nature. This is a time to make flower crowns, swim in clear streams, sing hymns, and laugh more than is wise. Some say Midsummer is also a time for love. After long, dark winter the cheerful sun naturally warms hearts. One famous Swedish proverb states: “Midsummer Night is not long but it sets many cradles rocking.” It is also said that, if a woman is to pick seven flowers in silence and places them under her pillow on Midsummer Night, she will dream about her one true love. For me – already fully in love and married with a child – the main purpose of Midsummer is to enjoy the light with my family. Camping is a fantastic way to do …
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I’m not one to get manicures. I don’t even wear gloves when washing dishes to keep my hands from drying out (do you?). But still, some days I just can’t face getting my hands dirty. Like on days when I have to make meatballs. Here’s how it plays out: I look at the bowl of deftly seasoned meat. The meat looks back at me. I blink a few times. Eventually, after a big sigh, I roll up my sleeves, dunk my hands into the cold, clammy mixture and get to work. Then I remember I forgot to take off my rings and my stomach churns. Call me a prima donna, but this week I decided to skip the hassle and made my meatballs with 2 large spoons. My rings and fingernails stay gunk-free and my general sanity is forever relieved. It’s just like making drop cookies. Here’s what you do: Scoop up a blob of meat with one spoon. Pass the blob back and forth from spoon to spoon, while simultaneously smoothing and honing the blob …
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Makes about 30 small meatballs I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve. Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread. NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you! Ingredients: 1/2 lb beef 1/2 lb pork 2/3 cup flour 1/2 cup of milk 1/4 cup heavy cream 1 ½ tsp salt ¼ tsp of pepper 2 cloves garlic, crushed 1 slice rye bread Method: Add the meat to a large bowl… Season with plenty of salt and pepper… And a happy …
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Makes 12 canapés Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum! Ingredients: 12 slices of dark rye bread or pumpernickel softened butter 1 package of smoked salmon 1/2 a cucumber, halved & sliced thinly thinly sliced red onion, to taste 1 lemon a few sprigs of fresh dill Method: Slice up all your ingredients so they are ready to go. Then, lay out the bread like a little chess board. I used pumpernickel because the petite 2″x2″ size is way too cute. Next butter up the bread. This keeps the bread from getting soggy. Then, lay thinly sliced cucumber halves on top of the bread. The thinner they are, the easier they’ll lay down. Next, up? Smoked salmon (one of my favorite ingredients). Folding each piece in half makes for a pretty presentation. And then? Sliced red onion. Again, thin is the name of the game here. Just look at the vibrant colors of this smørresbrød… you are making …
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1. On Christmas Eve, drop an almond in a vat of rice pudding – this dish is called Risengrød or ris al’amande. Whoever gets the almond is said to be blessed with good luck. Sometimes the winner is also given a special gift. 2. Drink a steaming glass of Gløgg in sub zero weather while walking around an outdoor crafts fair or listening to carolers. The hot red wine will make your cheeks rosy, and the spices with invigorate you with holiday cheer. 3. Make mountains of cookies, including shortbread and gingerbread. If you add a little cinnamon, cardamom, pepper, and ginger to the shortbread, you’ve got Pebernødder, or traditional Danish yule cookies. 4. Roast a goose or duck. I’m not sure where I could get a goose in my town, but in Denmark roast goose is a typical part of the holiday table and can be found almost anywhere. 5. Make a pile of rødkål, or sweet and sour red cabbage stewed with a little vinegar, diced apples, and some sweetener – perhaps apple …
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Makes 1 1/2 quarts (6 cups) Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor. NOTE: If you’re making this for a potluck, just keep it warm in a crock pot! Ingredients: 1 cup water 3 slices fresh ginger the peel of one orange 3 cardamom pods 5 cloves 2-4 cinnamon sticks 1 bottle red wine (750 ml) 1/2 bottle port (375 ml) 1/4 cup sugar Garnish, for each glass: Raisins (to taste) Almonds, skinned (to taste) Method: Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!). When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.” Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water. Then, let the sugar …
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How’s your brain doing? I ask because mine seems to have gone missing and I could use a loaner. Here’s the proof: last night I wrapped 7 gifts without labeling them, only to have to unwrap half of them to see who they were for. And yesterday morning was freezing, so I told my husband I was going out to “preheat” the car. The dear man just shakes his head and chuckles. Then I remind him that Santa still has the receipts to his gifts. The good news? Even without a brain, you can still feed your guests a wonderful meal. I’m living proof, thanks to Denmark’s tasty treats. Of these four dishes, I highly recommend the Frikadeller. Stick them on toothpicks for a party. Yum. Oh and definitely wash them down with Gløgg – not only because Gløgg tastes like winter wonderland, but because it is so super fun to say. Try it! Gløgg. Gløgg. Gløgg. Yep, super fun indeed. Danish Meatballs (Frikadeller) [Recipe] Tender meatballs are light and airy thanks to the addition of cream and a slice of …
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Why Denmark, why? Just when I start to think the winters in Tulsa are dark and bitter cold, I learn about Denmark…and my heart breaks a little. You see, Denmark beats anything we’ve got going on in Tulsa. Situated way up in northern Europe, winter is not just a season in their great country, but a state of being. In the time up to Christmas, sunlight is scarce. The winter solstice on 22 December marks the shortest day of the year where the sun rises as late as 8:39 and sets as early as 15:36. That’s 3:36 pm, for those of you who don’t read military time… which makes 17 hours of darkness. Yikes. But where’s theres darkness, the Danes bring their own light. In fact, the winter season is alloted comfort and joy in the form of cozy fireplaces, warm candlelight, and good food. They call this warm, tranquil atmosphere “Hygge” and it is an integral part of Danish culture. From what I’ve read, the best way to warm up on a cold winter’s night …
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