smorgasbord!

So party day finally arrived. I cooked for days and ended up with tons of leftovers (I always end up making every dish in quantities to feed every guest, even though there are a million different things to eat…). I didn’t take any pictures of the preparation and I got a quick pic of the table as I was laying stuff out (there was no empty space by the time I was done), but no others during the party (too busy SKOALing).

I ended up making the meatballs from a recipe I got out of the newspaper a few years ago when Marcus Samuelsson’s Aquavit first came out, and specifically asked the Olsen’s guys for the least-sweet lingonberry preserves available (which were of course still plenty sweet). Here is that meatball recipe, although the one I have doesn’t call for the pickle juice… They were a big hit.

The cucumber salad and marinated mushrooms were from the Sunset Scandinavian Cookbook; and the potatoes, gravlax, mustard sauce, sillsalad, and pickled beets were from Foods of the World: Scandinavian Cooking; the chocolate-beet cupcakes were from a recipe that’s been taped to my kitchen wall for a long time, I’m sure it came off the internet at some point, so I’ll find it sometime and post it. The almond cake is from Gourmet and is so lovely that I think it will have to replace my old standby Jacques Pepin almond cake recipe (although preparation is a bit more involved – though really, to be fair, I always skip the syrup part of JP’s recipe. The gourmet one just stands on its own better, if you prefer simple desserts like me). The meats, cheeses, lingonberry preserves, crispbread, and herring came from Olsen’s.

Here is the menu:

Drinks
Aquavit
Vodka
Scandi beer

Herring Course
Scandinavian cheeses
Scandi breads and crackers
Pickled herring
Sillsallad with beet sour cream sauce
Sour cream with dill

Fish course
Gravlax with lemon
Mustard sauce with dill

Cold meats and salads course
Cucumber salad
Pickled beets
Marinated mushrooms
Cold meats

Hot course
Meatballs with lingonberry sauce
Butter-steamed new potatoes

Dessert
Almond cake with lingonberry preserves and cream
Beet cupcakes
Coffee

I’m disappointed I didn’t get a picture of the herring setup – I filled a roasting pan with ice and had the different kinds of herring and sauces in huge goblets nestled in the ice. The cheeses on the board were gradost (the round one), danish blue, farmer’s cheese, and on the plate over to the left gjetost (the brown one) and a harder finnish cheese (can’t remember the name).

clockwise from top in the right side of the frame: marinated mushrooms, cucumber salad, crispbreads, gravlax, pickled beets. Down in the bottom left corner are the meats, which were a swedish salami, lamb salami, and a lamb loaf. Mixed reviews on the meats.

It was fun, but probably a one-time thing. I think the next theme will be Bastille day… which gives me plenty of time to plan.

It’s time to pick my March cookbook, and I’m completely undecided.

weekend

Last night I had a whole head of celery so I tried a celery gratin from fannie farmer (an older edition than linked). The sauce was great to dip bread in, but the celery itself…. not so exciting. I’ll have to look around more for something reliable, since I always have this problem (only need a couple stalks for whatever I’m planning, then I have most of a head left over). I suppose stock is always an option.

I also used up the green beans and the last of the bacon, quick saute with garlic and worcestershire, always works out. Finally, another quick saute of crab with butter, garlic, and lime (no lemon in the house). It was ok, nothing fancy. Next time I’ll try crab cakes.

Today for lunch I had one of those fun times when you think you have nothing but manage to throw something together, something good even! I dug up the beluga lentil leftovers, opened a nice can of tuna (ie. not water-logged shreds…), cut up a tomato and an avocado and added some olive oil, mustard, lime, and pepper (no salt since the lentils were over-salted to begin with). It was lovely with a little toast.

For dinner, going back to the SCforA testing with Swedish meatballs and red cabbage. The cabbage called for a bunch of steaming time and I don’t really have a good steaming setup at present, so I used this recipe instead which is pretty similar in ingredients. Didn’t have balsamic, so I had to use plain red wine vinegar. I haven’t tried it yet, but I have to say it doesn’t smell great…

So the Swedish meatballs. They call for a stiff egg white and continuous mixing for FIFTEEN minutes. I cut it a bit short. I used the leftover goat milk from the latest cheese fiasco (seriously, it was supposed to be whey, but it’s still so thick that after a couple of days it had a cream top!). I was amazed at how much liquid the meat and bread absorbed – the meat mix is super light. Looking forward to it.

>> Update: The cabbage was nasty and the meatballs totally fell apart. I’m sad to say that SCforA, though it means well I’m sure, is not a winner as far as I’m concerned. For the smorgasbord I’m putting my faith in Foods of the World…

week

Gravlax last weekend worked well – no recipe in SCforA but there was the mustard-dill sauce that is supposed to go with it – it was good! Used gravlax recipe from Foods of the World book. Made me wish for bagels, but it was fine on regular bread. It’s definitely on the menu.

ready to gift!

Got some blood oranges… starting a simple marmalade right now, total experiment. Debating whether to stick a bit of rosemary in now. Used some juice in a salad dressing last night with lemon, olive oil, and zatar. The salad was parmesan shavings, hella caramelized (to the point people thought they were bacon) shallots, mizuna, and lettuce.

Made apple sauce from the cook’s illustrated book for latkes this week, but haven’t made them yet… the cook’s illustrated was sort of the December book but I’m getting lots of ingredients each week that don’t show up in the scandi book…