Scandinavian

This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl.

"This recipe for Swedish drommar, meaning 'dreams,' comes from my grandmother," writes Elizabeth Wigg Maxwell of New Providence, New Jersey. "She and my mother made these every Christmas when my siblings and I were growing up. As children, we were amazed that my mother had to go to the pharmacy to obtain one of the ingredients: ammonium carbonate. Equally incredible was the fact that something which smelled so horrible helped make such delicious cookies!" "Years ago, I began baking drommar for my own family. I called the local pharmacy to request the unusual ingredient and was delighted when the pharmacist said, 'You must be making those Swedish cookies!'" Ammonium carbonate, used by European bakers, makes especially crisp cookies. Its smell, which you may find off-putting while making the dough, disappears completely in the baking process.

(Klejner) Every year research editor Karen Hallal serves these spiced diamond-shaped cookies for dessert on Christmas Eve. They are fried like doughnuts and coated with powdered sugar. The recipe for klejner, popular all over Scandinavia, was given to Karen by her Danish mother.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Noodles enriched with the deep golden yolks of farm-raised chickens were a frequent starch on heartland tables. Modern cooks may not have the time to put together noodles from scratch, but when glossed with a Swedish-style, caraway-scented butter, even commercial pasta makes a fine accompaniment to the menu's main dish.

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.

Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

These are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have more sugar; the Swedes like sweeter food than the other Scandinavians.

"My grandmother, who emigrated from Sweden to the United States when she was a little girl, passed on to our family a taste for cardamom," writes Lisa Tracy of Marion, Iowa.

Typical Danish ingredients are featured in this easy-to-make condiment; it would be wonderful incorporated into a vinaigrette for cold poached salmon.

After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other meats. They are even served with frankfurters sold at street kiosks, much like the sauerkraut that often tops the hot dogs sold here.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.

This Danish dessert consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream.