April 20, 2011
Before moving here, I must confess I never gave Sweden much thought – it just wasn’t on my radar screen. After learning we were moving here, in my mind’s eye Sweden was about Scandic clothes, and baked goods - lots of baked goods. In fact, there is a favorite Scandinavian almond cookie I make each Christmas that my family loves, although I got the recipe from a former neighbor in California! And, of course, I remember when our children were younger, Gary would always tell me if I ever died he'd take my life insurance and get the family a Swedish au pair... Those were the only thoughts of Sweden I had up until this move.
So, my curiosity (and concern for adjustment in living here) was greatest about the foods, how our version translates to the Swedish version so I could cook. For example, I learned that sour cream is gräddfil. Once I learned that and found the flour tortillas (and yes, they have them here) I could make sour cream chicken enchiladas. I brought jalapenos from home but found out they have those here too!
Back in February, I had our friend Karolina Nilsson over for lunch. As you recall, she was the one so helpful to us in locating our apartment and getting situated. For lunch I decided to serve something I might enjoy out with a friend back home in the US, so she could experience our type of girlfriend-food. I served a Caesar salad (with homemade croutons!) and salmon. Along with this, I served iced Luzianne tea which is not served or offered here in Sweden, although they are now selling bottled (Lipton-type) versions. I told Karolina that in South Carolina we traditionally have sweet tea but mine was unsweetened, and I allowed her to add sugar or sweetener if she wanted. She liked it! For dessert I made homemade thick, chewy chocolate chip cookies with pecans. This was new to her, too, and she enjoyed them.
While we enjoyed lunch she told me of an old Swedish tradition called, “Seven Kinds of Cookies.” In previous posts I shared how fika is a common daily tradition where coffee and some type of sweet is served. In Sweden, it is not uncommon to have people pop over, planned or unplanned, for a cup of coffee – although Gary and I have yet to experience this. I’m not sure about you, but at home, if I had a pop-in guest, my first reaction would probably be, ”Oh, no!! What do I serve?”
Karolina explained that as an old Swedish tradition it was (and probably for some still is) a common practice to bake ahead during the week, sometimes twice a week, in order to have cookies, biscuits, cakes and buns on hand to serve if guests should drop in. In fact, at one time there was considered a certain competitive spirit among hostesses that there would be at least seven different kinds of cookies or dessert available for guests. Yikes! That many desserts around our house is just plain dangerous!
One of Gary’s favorite cookies (besides my homemade chocolate chip) is the “Chokladflarn” (see picture) which you can buy at all the grocery stores. Chokladflarn are thin, crisp oatmeal-type cookies with the bottom side dipped in chocolate. They are delicious and he buys a big box regularly for a little “flarn” treat. A perfect fika cookie!
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“Chokladflarn”
“Chokladflarn” (Rhubarb flavor ) |
Below is a recipe for a Swedish sugar cookie sent to me by Rhonda Carlson, a friend from high school in Fremont, Nebraska. She says it is the recipe of her grandmother who came from Sweden. They are very good! (Thanks, Rhonda!)
Swedish Sugar Cookies
1 cup oleo (margarine)
½ tsp. almond flavoring
1 ½ cups sugar
½ tsp. vanilla
2 eggs
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
Cream oleo and sugar together. Add eggs, vanilla and almond and beat. Add flour, baking powder and soda, mix until smooth. Chill. Form into balls and flatten with a glass bottom. Bake on a greased cookie sheet at 350 degrees for 8-10miutes.
NOTE: I’m not sure how oleo (margarine) would translate over here so I use butter. Also, a tip: dip the bottom of the glass in a tad bit of flour before flattening cookie, so it doesn’t stick.
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In the grocery store, I found rhubarb which is quite popular here. I remember eating rhubarb fresh from the garden as a little girl. We would wash and trim off the ends and our mother would give us a pot-pie tin with a little bit of sugar so we could dip the stalk in the sugar and enjoy the otherwise sour crunchy treat.
Rhubarb pie is one of my sweet husband’s favorites that his mother used to make the best! I know I have her recipe but I am thinking it’s filed away at home, even though I brought many recipes here with me. I just haven’t located that particular one yet. Below is a recipe that's very close.
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| Here is the rhubarb pie I made for him. It was simple and delicious! |
Rhubarb Pie
Double pie crust
3 cups rhubarb cleaned and chopped into bite size pieces (~4 large stalks)
1 ½ cups sugar
2 Tbs. flour
2 eggs
It’s easy! Toss everything together in a bowl and pour into a 9” pie plate lined with a pie crust. Top with the second crust, crimp edges together, and cut slits on top (can do a lattice if you prefer). I sprinkled cinnamon sugar on top of my crust. Bake 375 degrees F for 45- 50 minutes until bubbly. Delicious!!
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Scandinavian Almond Bars
1 ¾ cup all-purpose flour
2 tsp. baking powder
¼ tsp. salt
½ cup butter
1 cup sugar
1 egg
½ tsp. almond extract
Milk
½ cup sliced almonds coarsely chopped
In a separate bowl, stir together flour, baking powder, salt. In another mixing bowl cream butter with electric mixer until softened and add sugar. Beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until dough is mixed.
Divide dough into fourths. Form each fourth into a 12” roll. Place 2 rolls 4-5 inches apart on an ungreased cookie sheet. Flatten until 3” wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake 325 degrees F 12-14 minutes until light brown around the edges. While still warm, slice into 1” strips and remove to baking rack. Cool. Drizzle with icing. Makes 48 cookies.
Icing:
1 cup powdered sugar
¼ tsp. almond extract
Milk (3-4 tsp.) to make a drizzle consistency.
Drizzle over cut and cooled cookies. Store layers of cookies with layers of waxed paper.
