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Brewmaster's Beer Stew (Bryggerens Pilsnergryde)

This is an old Danish recipe from 1870 - 1880. Originally it was made of smoked fat instead of bacon and vinegar instead of Worcestershire sauce.

10 ounces smoked bacon
1 pound cooled, boiled potatoes
4 teaspoons butter
Dash of Worcestershire sauce
1/2 cup non-sweet beer
2 teaspoons granulated sugar
2 bay leaves
8 to 10 juniper berries
Salt and pepper
Finely-chopped parsley (for garnish)

Cut bacon into dices and the potatoes into slices.

Melt butter in a pot and add the sugar. Add bacon and fry until the meat is light brown.

Add the potatoes, beer, Worcestershire sauce and a little water and stir lightly. Add the bay leaves, juniper berries and a little salt and pepper. Let the stew simmer under cover for 20 minutes.

Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with parsley before serving.

Danish Rice Pudding

1/2 cup granulated sugar
1/2 cup water
2 envelopes unflavored gelatine
1/2 teaspoon salt
2 cup milk
1 1/2 cups cooked rice
2 teaspoons vanilla extract
1 cup chilled whipping cream
Raspberry-Currant Sauce

Heat sugar, water, gelatine and salt in 2-quart saucepan, stirring constantly, until gelatine is dissolved, about 1 minute. Stir in milk, rice and vanilla extract.

Place saucepan in a bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 minutes. Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 1 1/2 quart mold. Cover and refrigerate until firm, about 3 hours.

Unmold and serve with Raspberry-Currant Sauce.

Yields 8 servings.

Raspberry-Currant Sauce
1 (10 ounce) package frozen raspberries, thawed (with syrup)
1/2 cup currant jelly
1 tablespoon cold water
1 1/2 teaspoons cornstarch

Heat raspberries and jelly to boiling. Mix water and cornstarch; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool.

Press through a sieve to remove seeds if desired.
Recipe: danish stuffed duckling
category: scandinavian
id: 3718
title: danish stuffed duckling
recipe:

Danish Stuffed Duckling (Stegt And)

1 (4 to 5 pound) duckling
3 cups rye bread crumbs
1 apple, chopped
1 small onion, chopped
1/2 cup cut-up prunes or raisins
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1 egg, beaten

Fasten neck skin of duckling to back with skewers Lift wing tips up and over back for natural brace. Mix remaining ingredients. Fill body cavity of duckling lightly with stuffing. Fasten opening with skewers. Place remaining stuffing in small greased baking dish. Cover and refrigerate; place in oven with duckling during last 30 minutes of roasting. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork.

Roast duckling uncovered at 350 degrees F until done, about 3 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Place duckling on heated platter. Let stand 10 minutes for easier carving. Serve with stuffing.

Yields 4 servings.

Finnish Cranberry Whip (Vatkattu Marjapuuro)

2 cups fresh cranberries
1 1/2 cups water
1 cup granulated sugar
1 cup water
Dash of salt
1/3 cup farina

Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes.

Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.

Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes.

Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.

Yields 4 to 6 servings.

Finnish Rye Bread (Suomalaisruisleip?)

To serve this loaf, cut it into wedges, and spread with butter or soft, mild cheese.

1 package active dry yeast
1 1/4 cups warm water* (105 to 115 degrees F)
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/4 cups medium rye flour
1 1/2 to 2 cups all-purpose flour
Butter or margarine, softened

Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour. Beat until smooth. Stir in enough all-purpose flour to make the dough easy to handle. Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.

Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch down dough; shape into a round, slightly flat loaf. Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.

Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.

* Potato water can be substituted for the water. This is the water in which potatoes have been cooked. This is traditional for Finnish Rye Bread.

Finnish Summer Vegetable Soup (Kes?keitto)

Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch.

2 cups water
2 small carrots, sliced
1 medium potato, cubed
3/4 cup fresh or frozen green peas
1 cup cut fresh or frozen green beans
1/4 small cauliflower, separated into florets
2 ounces fresh spinach, cut up (2 cups)
2 cups milk
2 tablespoons all-purpose flour
1/4 cup whipping cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
Snipped dill weed or parsley

Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes.

Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.

Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.

Fresh Mushroom Salad (Sienisalaatti ? Finland)

1 pound mushrooms, sliced
2 tablespoons minced chives
1/4 cup whipping cream or half-and-half
2 teaspoons granulated sugar
1/2 teaspoon salt
Dash of pepper

Heat 1 inch salted water, using 1/2 teaspoon salt to 1 cup water, to boiling. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill.

Add chives. Mix remaining ingredients. Pour over mushrooms and chives; toss. Serve in lettuce cups if desired.

Yields 4 servings.

Fruit and Cabbage Salad (K?l-och Appelsallad)

2 oranges, pared and sectioned
2 apples, chopped
2 cups shredded green cabbage
1 cup seedless green grapes
1/2 cup whipping cream
1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup mayonnaise or salad dressing

Place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture.

Yields 6 servings.

Ginger Cookies (Pepparkakor ? Sweden)

1 cup granulated sugar
1 cup melted butter
1/2 teaspoon salt
1 cup dark molasses
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup boiling water
1 egg
3 cups flour

Dissolve baking soda in the boiling water. Mix all ingredients together. Roll thin. Cut dough with cookie cutter. Bake at 325 degrees F until light brown. Watch carefully, as cookies brown very quickly.

Hasselback Potatoes (Sweden)

6 medium baking potatoes (2 pound)
1/4 cup butter or margarine, melted
Salt
Pepper
1/4 cup grated Parmesan cheese
2 tablespoons dry bread crumbs
Paprika

Cut potatoes crosswise into 1/8-inch slices, cutting only 3/4 through. Place cut side up in greased 11 x 7-inch baking dish. Brush with butter; sprinkle with salt and pepper. Bake at 375 degrees F, brushing with butter once or twice, for 45 minutes.

Mix cheese and bread crumbs; sprinkle on potatoes. Sprinkle with paprika. Bake until tender, 20 to 30 minutes.

Yields 6 servings.

Variation
Potatoes can be baked with a roast at 325 degrees F for 1 hour. Brush potatoes with meat drippings, then sprinkle with cheese mixture. Bake until tender, about 30 minutes.

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