Swedish Smorgasborg a la Sara

Table of Contents:
Courses
Recipes
Shopping List
Schedule

Courses
-------
7 recipes follow, denoted with "*".

Appetizers
Fish plate
Shrimp, cooked and peeled
Cocktail sauce
Pickeled herring
Herring in sour cream
Sardines in catsup
Sardines in mustard
Meat and vegetable plate
Salami
Pickles
Pickled beets
Black whole olives
Deviled eggs *
Caviar
Bundust -- cheese plate
Havarti
Jarlsberg
Brie
Swiss cheese
Bread plate
Whole wheat crackers
Hard tack
Limpa - sweet rye bread *
(skip the liver pate)

Main Course
Swedish Meatballs *
Swedish Potato Sausage
Pickled Fresh Cucumbers *
Lingonberries
Jansson's Temptation -- roasted potatoes, onion and cream (skip the anchovies) *
Vegetables Au Gratin -- peas, carrots, cauliflower and cream (skip the tomatoes and cheese) *

Dessert
Mazarin Torte *
Coffee
Tea
Aquavit liqueur


Recipes
-------

Deviled Eggs

Hard boiled eggs
Mayonnaise
Vinegar
Mustard
Salt
Pepper
Paprika
Parsley

Limpa

2 cakes compressed yeast
4 cups buttermilk -- SUBSTITUTE NON-DAIRY MILK AND BUTTER?
1 tsp. Soda
2 cups water
1/2 cup shortening - SUBSTITUTE BUTTER?
1 cup sugar
3 Tbs. Salt
1/2 cup molasses
6 cups rye flour
8 cups white flour

Dissolve yeast in 1/2 cup water add 1 teaspoon sugar. Combine sugar
shortening, salt, molasses and water and bring to a boil. Add soda to
buttermilk, then add hot liquid mixture. Add yeast when liquid is lukewarm.
Add rye flour and beat thoroughly then add enough white flour to make dough
stiff. Knead well and place in a greased bowl to rise until light; knead down
once and when light shape into 6 round loaves. Place in greased tins and let
rise until light, then back at 375 degrees for about 45 minutes.


Swedish Meat Balls

See recipe under main dishes


Pickled Fresh Cucumbers

1 cucumber about 7 inches
1/2 cup white vinegar
2 Tbs. water
1 Tbs. parsley chopped
2 Tbs. sugar
1/4 tsp. salt
dash of white pepper

Wipe and slice cucumber without pealing in a glass dish. Mix Vinegar, sugar,
salt, pepper, and water thoroughly. Pour over cucumber and sprinkle with
parsley. Allow to stand for 2-3 hours in refrigerator before serving.


Jansson's Temptation
(minus the anchovies)

7 medium potatoes, peeled and cut into strips 2 inches long and 1/4 inch thick
2 Tbs. butter
2 Tbs. Vegetable oil
2-3 large yellow onions thinly sliced
White pepper
2 Tbs. fine dry bread crumbs
2 Tbs. butter cut to 1/4 inch bits
1 cup heavy cream
1/2 cup non-dairy milk

Preheat oven to 400. Place potato strips in clod water to keep from discoloring.
Heat 2 Tbs. butter an 2 Tbs. of oil in skillet; when foam subsides add the onions
and cook for 10 minutes. Stir frequently until they are soft but not brown.
With a pastry brush or paper towel spread the remaining 1/2 Tbs. of butter in
a 2 quart baking dish. Arrange layer of potatoes on bottom of dish and then
alternate with layers of onions, finishing with potatoes.
Sprinkle each layer with a little white pepper. Scatter bread crumbs over top
layer and dot with butter cut into bits. In a small saucepan heat milk and
cream until it barely simmers, then pour over potatoes. Bake in the center of
the oven for 45 minutes or until potatoes are tender and liquid is nearly
absorbed.


Vegetables Au Gratin
(minus the tomatoes and cheese)

1 small head cooked cauliflower
2 cups cooked carrots, sliced
2 cups peas
Sauce:
2 Tbs. butter
3 Tbs. flour
1 cup cream
1 cup vegetable stock -BOULLION?
salt
white pepper
2 egg yolks

Melt butter in frying pan and stir in flour until blended. Add cream and stock
gradually while stirring and cook slowly for 10 minutes. Stir occasionally.
Remove from heat, add beaten egg yolks and season to taste. Arrange all
vegetables in well buttered baking dish. Pour sauce over. Place under a broiler
or in very hot oven (500 degrees) for 10-15 minutes or until nicely browned.
Serve immediately.


Mazarin Torte

Crust:
1/2 cup unsalted butter
1/4 cup powdered sugar
1 egg yoke
1 cup flour
Filling:
1/3 cup butter
2/3 cup blanched almonds, ground
1/2 cup sugar
2 eggs

Work butter and sugar until white and fluffy. Add egg yolk and flour and stir
until smooth. Leave dough in refrigerator for one hour. For filling: Work
sugar and butter until smooth. Add almonds and eggs and mix until well
blended. Roll out dough, line well buttered pie tin and spread filling evenly.
Bake in a slow oven (250 degrees) for 30 minutes. Cool in tin. Sprinkle with
powdered sugar or cover with icing (1/2 cup powdered sugar mixed with 1 Tbs.
water).


Shopping List
-------------
Meat:
Shrimp, cooked and peeled
Herring in sour cream
Sardines in catsup
Sardines in mustard
Salami
Swedish Potato Sausage

Vegetables:
Parsley
Cucumber
Potatoes
Yellow onions
Cauliflower
Carrots
Peas

Condiments:
Cocktail sauce
Pickeled herring
Pickles
Pickled beets
Black whole olives
Caviar
Lingonberries
Mayonnaise
Mustard

Cheese:
Havarti
Jarlsberg
Brie
Swiss cheese

Crackers:
Whole wheat crackers
Hard tack

Spices:
Salt
Black pepper
White pepper
Paprika
White vinegar
Vegetable stock - BOULLION?

Baking:
Yeast
Baking soda
Shortening - SUBSTITUTE BUTTER?
Sugar
Molasses
Rye flour
White flour
Vegetable oil
Bread crumbs
Powdered sugar
Almonds

Dairy:
Eggs
Buttermilk -- SUBSTITUTE NON-DAIRY MILK AND BUTTER?
Butter
Heavy cream
Non-dairy milk

Beverages:
Coffee
Tea
Aquavit liqueur


Schedule
--------
TBD