12-23 Glögg - 2 nonalcoholic versions

This Swedish drink is traditionally made with wine and served hot. You could substitute with grape juice but usually people use apple or cranberry juice. Here are two different versions to try. If you find them too tart, add sugar to taste.

The cranberry juice version-
Combine:
1 liter cranberry juice 1/2 c raisins 1/4 c sliced/chopped almonds 2 cinnamon sticks 1/2 t ground cardmom 1 orange studded with whole cloves
Refrigerate until needed then simmer over low heat or heat in crockpot to keep warm for a party. Strain before serving.

The apple juice version-
Combine in saucepan or crockpot: 5 whole cloves 1/2 t ground cardamom 1 cinnamon sticks 1/2 t ginger, minced 1 c water, use more if needed 5 almonds, halved 3/4 c raisins 1/2 c pitted prunes 1 orange, quartered
Bring to a boil and then remove spices before adding:
1 gallon apple juice or cider
Allow to simmer about 45 minutes before serving.

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Nicola's Fisk

Cousins in Sweden served a fish meal that B really liked! [That is a huge compliment as it's not her favorite protein.] Nic makes it without a recipe so this is a general guide. Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese. {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent] Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.

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Hot Chocolate from scratch makes it easier to serve a group all at the same time Melt 1/2 lb dark chocolate pieces in 1 quart of milk Stir constantly to almost a boil - careful not to burn the bottom Remove from heat Toppings: whipped cream or frozen coconut cream orange zest cinnamon, cardamom, saffron

Swedish almond cake = nötkaka

How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor. For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan. They are about 4.75 x 12.25 inches & 2 inches deep. It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design. Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it. Recipe: Beat together until light and fluffy = "vit och skummig": 2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it) 1/2 c softened unsalted butter Beat in, one at a time: 1 egg & 2//3 c milk OR 2 eggs Combine the dry ingredients: 1 1/2 t almond e...

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