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Swedish CHRISTMAS Recipes

 

 

 


Swedish Gingerbread Cookies

Pepparkakor ("Pepper cakes"...these cookies contain black pepper)

RECIPE

1 cup (2 dl) water
1/2 cup (1 dl) syrup (molasses)
2 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground ginger
1 teaspoon of ground cardamom
1 teaspoon black pepper (opt)
1 tablespoon of bicarbonate (baking soda)
10,5 oz (300 gr) butter
2,5 cups (5 dl) sugar
7,5 cups or about 1 lb. (1.5 liters) flour

HOW TO DO IT: Mix butter, sugar and syrup. Add spices and bicarbonate,
then water and finally part of the flour.
Mix in the rest of the flour.
Let the dough sit over night, wrapped in foil in the fridge.
Roll the dough as thin as possible using flour.
Cut out figures - preferable Christmas figures, hearts, stars etc.

Bake in oven for about 5 minutes at 200-225 degrees C
(400-425 degrees F).
Watch it! They burn fast once they start.
 
You can get about 300 cookies, depending on how
big you make them.
It´s nice to make some quite big hearts,
decorated with frosting and
maybe hang them up in the window.
[recipe from: Christmas in Sweden ]

ENJOY!!!!

"Lussibread"
- Saffron Rolls for Sankta Lucia Day

This recipe is out of an old Swedish book. The Swedish Text has been "Roughly" translated for you. Enjoy the dialect.

-Sorry! But it didn't offer baking times for any of the recipes! The recipes were for use with a the kitchen wood stove when this book was written, and the baking time was determined by touch or sight....and years of experience!!!

About 7 cups of flour       2 tablespoons ground almonds
2 cups milk                 6 pounded bitter almonds
3 yeast cakes              
2/3 cups seeded raisins or 1 cup chopped candied peel (orange)
1 teaspoon * saffron 
2/3 cup butter
3/4 cup sugar
1 egg
* Note from Webmaster: Saffron is used only to give the bread a pretty yellow color. You can substitute dried Calendula flowers for Saffron or just use yellow food coloring)

HOW TO DO IT: Work part of the flour, tepid milk and yeast into a dough. Leave to rise
twice it's size. Dry saffron (or Calendula flower petals) in a very cool oven, pound finely with a little sugar, stir with a little milk and add to the dough. Cream sugar and butter
and beat the egg. Work into the dough, together with the almonds and raisins
previously soaked in warm water. Add more flour, if  necessary, and, when
well worked in, leave again to rise. Remove to floured breadboard, knead
well, and divide.  Roll out, shape into strands, and twist into a plait,
which might be shaped into a wreath. Leave on greased tin to rise. Brush with
lightly beaten egg and sprinkle with fine chopped almonds and sugar mixed.
Bake in fairly hot oven (400) until done.

In Sweden, the Holiday Drink is GLÖGG

Here are some recipes I have collected:

RECIPES FOR GLÖGG

#1

Here is a recipe for GLÖGG I received from a Swedish/American Friend - Ruth Gregory:

Boil together in 1 pint of water:
15 whole cardamom seeds (peeled)
7 tsp. cloves
4 sticks of cinnamon
the peel from 2 oranges (take out white)

HOW TO DO IT: ~ Boil for 20 minutes, cool and strain. Add 2 quarts of Claret wine (or a
good Burgundy) and one quart of vodka.  Add 2 cups sugar (or to your
taste).  When heating for serving, add a few raisins and an almond to
the cup. 

#2

1 bottle of red wine (cheap)
1/4 - 1/2 cup (0,5 - 1 dl) vodka (not spicy)
5 - 20 pcs. of cloves (whole cloves)
1 large teaspoon of cardamom seeds
2 - 4 pcs. (sticks) of cinnamon
1 - 2 pcs. of ginger
Peels from half a lemon
1/2 - 1 cup of sugar
1 large teaspoon of vanilla sugar

HOW TO DO IT: Crush cinnamon and cardamom. Peel lemon. Put all spices + peels in a glass jar with the vodka. Cover. Leave over night. Strain the vodka, toss the spices. Mix the now spicy vodka with wine and sugars.

Heat all ingredients in a large kettle until steaming hot. Do not boil! Stir and taste. If not sweet enough, add sugar. If too sweet, add vodka and wine.

Serve with peeled almonds (or just chop them up) and raisins, plus of course ginger bread cookies.
The Glögg will be even spicier and gets a fuller taste if you bottle it and leave it for a week. * You can also leave out the vodka if you wish something without alcohol.
[recipe from: Christmas in Sweden ]

RECIPE #3

From Ellen (Johnson) Lloyd of Chicago, Illinois

1 gallon port wine
    a fifth of blended whiskey
   1 short handful (??) raisins
   10 whole cardamom seeds (cracked)
    4 sticks cinnamon
    10 almonds
    10 cloves
    3 pieces whole ginger (optional)
    White Karo syrup

Mix wine, whiskey, and spices in large pan (with cover) and bring to a boil,
stirring occasionally.

When it starts to boil, shut off flame (I think he meant the stove)

Hold cover in hand   (this IS actually on the recipe)

Light mixture (with match) and let flame for about 15 secs (counting
one-one-thousand, etc....)

Snuff out flame with cover

Sweeten with Karo syrup to suit.  Allow to sit a couple of hours. Drink hot.

Enjoy. . .I am NOT responsible for those of you who over enjoy. . .but it
is gooooood! 


 

Swedish Almond Christmas Cookies

[Recipe from: Swedish Christmas Cookies - Christmas Recipes
Recipes for Christmas cookies, candy, main dishes, desserts, breads, and holiday party appetizers ]

Swedish Recipes Web Sites

Take a look Jerry's Longstrom's web site under "Recipes"
There is a yummy recipe for Swedish meatballs.......
They are delicious. Jerry's  web site   GENEALOGY & LINKS
******   http://fp.firstinter.net/jell/     ******

Be sure to tell him "Annie" sent you. He is my good friend.

And this site has great cookie recipes...and more!

Blondie's Cookies Swedish Christmas Cookies - Blondie's Cookies

More Sites for Swedish Recipes
written in English.  Enjoy!
> http://www.christmasrecipe.com/hints/gingerbread.asp
>
> http://countrylife.net:80/bread/questions/1733.html
>
> http://members.aol.com/kaffebean/pepparkakor.htm

More To Come ...

 

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