Swedish Smorgasborg
From book

Generally a smorgasborg is served in stages with the cold dishes first then the
room temperature dishes, then the main course with the hot dishes and finally
their famous desserts. We'll serve the first two together as the first course.

Ice-cold dishes and room temperature dishes
Fish plate
Bundust (Cheese)
Liver Pate
Limpa

Main Course
Jansson's Temptation
Swedish Meatballs
Stuffed Onions
Swedish Potato Sausage
Pickled Fresh Cucumber
Lingonberries
Vegetables Au Gratin

Dessert
Mazarin Torte

Liqueur
Aquavit

Bring with you: Appetizer, dinner, salad, and dessert plates,
flatware, coffee cup, Scandinavian beer, and a shot glass for some
aquavit. In addition bring serving utensils for your dish.

Hostess will provide tea and coffee.

References:
Favorite Swedish Recipes, edited by Selma Wifstrand,
(1975), Dover Publications, inc.
The Cooking of Scandinavia, Dale Brown, (1968) Time life
books.
Original Scandinavian Recipes, Julia Peterson Tufford,
(1976).

The Cold Plate

You should be able to find the following already prepared at the grocery store:
pickled herring, herring in sour cream, sardines in catsup, sardines in
mustard, shrimp with cocktail sauce, hard tack, dry Salami, pickles, pickled
beets, and green and black olives. Only get small quantities of each something
like one package. Arrange on serving plate with Radishes, chopped hard
boiled eggs, and parsley garnish. The adventurous cook can make their own
pickled herring using the following recipe.

Pickled herring

1 large salt herring
Dressing:
1/2 cup vinegar
2 Tbs. water
1/4 cup sugar
2 Tbs. Onion Chopped
6 white pepper corn crushed
6 whole allspice crushed
Garnish:
Slices onion or chopped chives

Clean fish, remove head, and soak overnight in cold water. Bone and fillet. Cut
into small slices, then slide spatula under slices and arrange like whole fish on
a glass plate. Mix ingredients for dressing and pour over. Garnish with sliced
onions or chopped chives and leave for 2-3 hours in refrigerator.

Liver Pate

1 LB veal liver
1/4 LB veal
1/2 lb. pork fat
1 large onion
8 anchovy fillets
4 Tbs. flour
3 eggs
4/3 cup cream
1 Tbs. Salt
1/2 tsp. white pepper
3-4 truffles, chopped
For mold:
1/3 LB pork fat

Wash liver and wipe dry. Cut liver, veal and pork fat in pieces and grind
together with onion and anchovies 3-4 time (or grind in food processor.) Beat
eggs, cream and flour until well blended and add gradually to liver mixture
stirring vigorously, Add seasonings and truffles and continue beating until
well blended. Line oblong mold or tin with thin slices of fat pork, fill 3/4 full
with mixture and tie waxed paper over top. Bake in slow oven (250 degrees) in
a water bath 1-1/2 hours. Keep in mold until cold or until next day. Unmold and
serve sliced with cucumbers, sliced tomatoes and bread and butter.

Limpa

2 cakes compressed yeast
4 cups buttermilk
1 tsp. Soda
2 cups water
1/2 cup shortening
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

1/2 LB beef ground
1/4 LB veal ground
1/4 LB pork ground
1/2 cup bread crumbs
3/2 cups half cream half water
1 egg
3 Tbs. onion
1 Tbs. Butter
2 tsp. salt
1/4 tsp. white pepper
To fry: 2--3 Tbs. butter
Gravy: 1 Tbs. Flour, 3/4 cup cream,
Salt and white pepper

Melt better in skillet and saute onions until golden brown. Soak bread crumbs
in cream and water liquid. Add meat, eggs, onion, salt, and pepper and mix
thoroughly until smooth. Shape into balls, using two tablespoons dipped in
cold water. Fry in butter until evenly brown, shaking pan continuously to
make meatballs round. Remove each batch to a saucepan and clear skillet with
a little water before starting the next, saving gravy so obtained. When all
meatballs are fried, mix flour and cream, add to gravy, stirring constantly, and
let simmer for 10 minutes. Add more milk or cream if too thick and season.

Stuffed Onions

8-10 Medium sized yellow onions
Fill with:
Ingredients for Swedish meatballs
mixed with 1 cup cooked rice
Gravy:
Same as for meat balls
To Fry:
2 Tbs. Butter
1 Tbs. Brown Sugar
2 cups stock or water

Peel onions and boil in slightly salted water. Remove centers and fill. Place
some onion leaves over hole and tie with string. Heat butter in a skillet and
brown on all sides. Place in Dutch oven and sprinkle with brown sugar. Rinse
skillet out with a little boiling water and pour over onions. Add more stock or
water. Cover and cook slowly for 1 hour or until tender, basting occasionally.
Arrange in a deep serving dish, removing strings. Pour gravy over onions.

Jansson's Temptation

7 medium potatoes, peeled and
cut into strips 2 inches long
and 1/4 inch thick
5/2 Tbs. butter
2 Tbs. Vegetable oil
2-3 large yellow onions thinly sliced
16 flat anchovy fillets, drained
White pepper
2 Tbs. fine dry bread crumbs
2 Tbs. butter cut to 114 inch bits
1 cup heavy cream
1/2 cup 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 and anchovies, 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

1 small head cooked cauliflower
2 cups cooked carrots, sliced
2 cups peas
4 tomatoes, sliced
Sauce:
2 Tbs. butter
3 Tbs. flour
1 cup cream
1 cup vegetable stock or milk
salt, white pepper
2 egg yolks
1-3 Tbs. cheese grated

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 except tomatoes in well buttered baking dish. Pour sauce over and
arrange slices of tomatoes and grated cheese over whole. Place under a broiler
or in very hot oven (500 degrees) for 10-15 minutes or until nicely browned.
Serve immediately.

Swedish Potato Sausage

Can be purchased locally. Serve with pickeled fresh cucumbers and
lingonberries which can also be purchased already prepared.

Pickled Fresh Cucumber
1 cucumber about 7 inches
1/2 cup white vinegar
2 Tbs. water
1 Tbs. parsley chopped
2 Tbs. sugar
114 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.

Lingonberries

1 quart lingonberries
5/2 cups apples
3/2 cups sugar
Water

Cook apples in small amount of water until nearly tender, add sugar and
lingonberries and cook until thickened, about 10 minutes. Serve hot or cold.

Mazarin Torte

Crust:
1/2 cup unsalted butter
1/4 cup poutered 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).