SMA KOTTBULLAR (SMALL SWEDISH MEATBALLS)

SMA KOTTBULLAR (Small Swedish Meatballs)

1 tbls butter
4 tbls finely chopped onion
1 large boiled potato, mashed (1 cup)
3 tbls fine dry bread crumbs
1 lb. lena ground beef
1/3 cup heavy cream
1 tea. salt
1 egg
1 tbls. finely chopped fresh parsley
2 tbls. butter
2 tbls. vegetable oil
1 tbls. flour
3/4 cup light or heavy cream

In a small frying pan, melt the tablespoon of butter over moderate heat. When the foam subsides, add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.
In large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg, and parsley. Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 1 inch indiameter. ARrange the meatballs in one layer on a baking sheet or a flat tray, cover them with plastic wrap and chill for at least 1 hour before cooking.
Over high heat, melt the 2 tbls of butter and 2 tbls. of oil in a heavy 10 - 12 inch skillet. Whe the foam subsides, add the meatballs, 8 - 10 at a time. Reduce the heat to moderate and fry the ballson all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 - 10 minutes the meatballs should be brown on the outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.
If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice. Remove from the heat, pour off all of the fat from the pan, and stir in 1 tbls of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 - 3 minutes, stirring constantly, until it is thick and smooth. Pour over the meatballs and serve.
If the meatballs are to be served as an hors d' oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the suace.

SILLSALLAD (Herring Salad in Sour Cream Sauce)

One of the finest seafood treats of Scandinavia is smoked Baltic herring, and nowhere is it quite so delicious as on the Danish island of Bornholm. Here the herring are caught, cleaned and smoked on the same day, and then shipped by fast boat to Copenhagen, often arriving still warm, with juices and flavor intact. It is their tender fragility, however, that is the "Bornholmers" greatest drawback, for they do not travel well and must be sampled in Denmark or not at all.(recipe from the book,The Cooking of Scandinavia - Time Life Books)

SILLSALLAD

1 cup finely chopped herring (salt, matjes, pickled, Bismarck)

1/2 pound finely chopped cooked tongue or veal (optional)

1/2 cup finely chopped cold boiled potatoes

3 cups finely chopped apple, cored and peeled

1/3 cup finely chopped onion

1/2 cup finely chopped dill pickle

4 tablespoons finely chopped fresh dill

2 tablespoons white wine vinegar

Salt

Freshly ground black pepper

DRESSING

3 chilled hard-cooked eggs

1 tablespoon prepared mustard

2 tablespoons white wine vinegar

1/4 cup vegetable oil

2 to 4 tablespoons heavy cream

SAUCE

1 cup sour cream

3 tablespoons beet juice

1/2 teaspoon lemon juice

In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, Apple, onion and pickle. Mix three tablespoons of the dill with the vinegar, and add salt and pepper to taste. Pour over the salad ingredients and toss gently with a wooden spoon.

DRESSING: Remove the yolks from the hard-cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream. Pour over the salad, mix lightly but thoroughly, cover, and chill for at least two hours.

Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and the remaining chopped dill.

SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.

FLAESKEAEGGEKAGE (BACON AND EGG CAKE)

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Scandinavia. Ahhh. This is where my roots are. My grandmother Singne Olivia Nordberg Vivians family is from Sweden. So anything Scandinavian, is near and dear to my heart.

Egg cake, a traditional Danish favorite, is cooked slowly on top of the stove until it has set to a custard like consistency. It is served with a topping of crisp bacon and chopped chives.



1/2 pound bacon, preferably Danish

6 eggs, lightly beaten

1 tablespoon flour

1/2 teaspoon salt

1/2 cup milk

3 tablespoons chives, finely cut



Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12-inch skillet. Do not let them get to crisp. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree oven. Remove all but a tablespoon of the clear bacon fat from the skillet.

In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them, and then slowly beat in the milk. Warm the fat in the skillet over moderate heat and pour in the egg mixture. Turn the heat down to low and without stirring let the eggs set into a firm custard. Since this will take about 20 minutes, an asbestos pad placed under the skillet will help to prevent the bottom of the egg cake from burning. Arrange the bacon slices and chives over the top of the finished cake. Serve directly from the pan, as a first course, brunch or late-supper dish.