Tag Archives: scandinavian

Apple, Whipped Cream and Cinnamon Almond Parfait

This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..

The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!

norwegian apple trifle blog (4) norwegian apple trifle blog (3) norwegian apple trifle blog (2) norwegian apple trifle blog (1)

Ingredients

  • Apple sauce, unsweetened)
  • Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
  • 1/2 cup almond meal
  • 1 Tbsp butter
  • 1 Tbsp sugar
  • 1-tsps cinnamon

Directions

  • In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
  • In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
  • Serve immediately.
  • Enjoy!

dit-elle-Esther

Marzipan Chocolate Miniature Sandwiches

I grew up making marzipan, but just last year discovered the secret ingredient to marzipan perfection.. rose water! See the recipe here. This year I made tiny Marzipan “sandwiches” for a holiday party. You roll a bit of marzipan into a ball and press two discs of chocolate to make the sandwich. I found dark chocolate ‘discs’ at the local gourmet foods grocery store, but chocolate coins could work well too! Because the marzipan is quite sweet, the less sweet dark chocolate is a nice complement!

I made these for Christmas, but marzipan is popular year round in Scandinavia and Germany (especially again around Easter).

marzipan chocolate sandwich blog (4) marzipan chocolate sandwich blog (3) marzipan chocolate sandwich blog (2) marzipan chocolate sandwich blog (1)

Ingredients

  • One batch of Marzipan (you can also find this pre-made at some grocery stores.. look for almond paste if not marzipan)
  • Chocolate ‘discs’ (dark chocolate, should be around 1″ in diameter)

Directions

  • Roll a bit of marzipan into a ball (the size of a large marble) and press two discs of chocolate to make the sandwich.
  • Store in an air tight container and refrigerated for a week or more, or frozen for a month or so!

Super Mom Tip: Marzipan has the consistency of play dough and is a lot of fun for (older) kids to roll into various shapes and cut out with small cookie cutters, or decorate with chocolate chips!

Enjoy!

dit-elle-Esther

Coconut Rice Pudding with Mango

This is great as a chilled summer dessert! Creamy rice pudding, sweetened naturally by milk and cinnamon, topped with chopped mango – a delicious balance of tart and sweet. The dish draws on Indian and Scandinavian flavors, where both cardamom, cinnamon and rice are staple ingredients in a variety of dishes.

Blog coconut rice mango-2 Blog coconut rice mango-1

Ingredients

  • 6 cups whole milk (or coconut milk if you prefer)
  • 1/3 cup uncooked basmati rice
  • 1/2 cup full fat coconut milk
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon + more for garnish
  • 2 cups chopped peeled mango (about 2 large mangos)

Directions

  • Combine whole milk and rice in large saucepan over medium heat and bring to a boil, stirring constantly.
  • Reduce heat and gently boil for 40 minutes or until mixture thickens
  • Stir in coconut milk, cardamom and cinnamon and cook for 5 minutes, stirring constantly
  • Spoon~1/2 cup servings into dessert bowls (makes 8 servings)
  • Top with chopped mango and a sprinkle of cinnamon

dit-elle-Esther

Marzipan

Marzipan is a totally delicious treat with Scandinavian roots. In it’s most simple form – it’s ground almonds and honey. You work the two ingredients together into a sticky dough and then make balls or a loaf that you cut into slices. I remember as a kid making marzipan..  I don’t think you could get almond meal/flour in the stores where we lived in Norway so this was quite the cooking project.. First you had to blanche, dry and grind almonds (or just grind them with skins intact) with a hand held grinder until you had a fine almond meal. Then you would work in the honey. The best part was making shapes with mini cookie cutters. We would often make marzipan for Easter. We would roll the dough into small egg shapes and dip them in chocolate. After they were dry we wrapped them in tinfoil and hid them outside for our Easter egg hunt!

You can definitely make the honey/almond version, but the recipe below is a total winner. You use almond meal (yes, from a bag! :)), powdered sugar, egg whites, almond essence and the secret ingredient – rose water! Totally delicious and tastes like marzipan from a gourmet candy shop in Europe. I’ve made about 5 batches in the last few months but they kept disappearing (house elves?). I finally got a chance to dip them in chocolate and take some pictures! 🙂

Have fun, unleash the creativity and enjoy!

Blog marzipan and chocolate-3 Blog marzipan and chocolate-2 Blog marzipan and chocolate-1

Ingredients

  • 1½ cups almond flour/meal
  • 1 cup powdered sugar
  • 2 teaspoons pure almond extract
  • 3/4 teaspoon quality food grade rose water (it is strong!)
  • 1 egg white (this is a few tablespoons and I used pasteurized egg whites from a carton)

Instructions

  1. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract, rose water and egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it’s been refrigerated.
  2. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
  3. This will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
  4. Makes about 12 ounces of marzipan or almond paste

I modified this from the original – thanks for the inspiration Daringgourmet.com

dit-elle-Esther

Baked Apples with Vanilla Sauce

Totally delicious melding of flavors: the tartness of baked apples, cinnamon, raisins and toasted almonds.. topped with a sweet and creamy vanilla sauce.. It’s a classic Scandinavian dessert. Comfort food for winter is what I call it! 🙂

Blog baked apples vanilla cream (3) Blog baked apples vanilla cream (2) Blog baked apples vanilla cream (1)

Baked apples

  • 4 apples (Granny Smith work great) – cored
  • 1/3 cup roughly chopped almonds
  • 1/3 cup raisins or dried currants
  • 1 tsp cinnamon
  • water

Directions

  • Core your apples carefully with a pairing knife
  • Toss raisins, almonds and cinnamon
  • Place apples upright in glass baking dish and fill each center with nut/raisin mixture
  • Any leftover nut/raisin mixture can be tossed into the bottom of the baking dish
  • Pour a little water into the baking dish
  • Cover with foil and bake @350 for 45 minutes or until knife inserts easily into apple

Vanilla Sauce

  • 2 cups milk
  • 2 tsp vanilla or 1 vanilla pod
  • 4 egg yolks
  • 2 Tbsp agave syrup or other sweetener
  • 1 Tbsp tapioca or other starch (whisked with some water)

Directions

  • Put all ingredients (including vanilla pod if you are using that, but excluding vanilla essence) in a pot and bring to light boil while stirring to avoid clumps
  • Remove from heat and add vanilla essence (if you are using that)
  • Cool a bit and ladle on to baked apples
  • Delicious hot or cold! 🙂

dit-elle-Esther

Scandinavian Shrimp Pie

Scandinavian shrimp pie – a delicate blend of flavors – eggs with cream cheese, chopped fresh dill, and a golden toasted cheese topping!

Blog scandiavian shrimp pie

Ingredients

  • 1 frozen pie shell (I use a gluten free version)
  • 1 1/2 cups cooked shrimp (I get small salted frozen shrimp)
  • 1/4 cup (2 oz) cream cheese, softened
  • 3 eggs
  • 1 cup milk
  • 1/2 cheese (mozzarella, parmesan, Havarti or fontina work well)
  • 2 Tbsp chopped fresh dill

Directions

  • Beat eggs, add cream cheese and milk and beat until well blended
  • Put shrimp in pie shell, sprinkle with dill and pour egg/milk mixture over
  • Top with cheese
  • Bake at 375 for ~50 minutes or until knife inserted in middle comes out clean

dit-elle-Esther

Gluten Free Pumpkin Waffles

Love the Gluten Free Waffles we posted last week? Here’s a pumpkin version! 🙂

Blog gluten free waffles-2 (1) Blog gluten free waffles 2 (6)  Blog gluten free waffles 2 (2)

Ingredients

  • 1  cup rice flour or a gluten free flour mix
  • 1/4 cup cornmeal (omit if you are corn free and add another 1/4 cup of the rice flour back)
  • 1/2 cup potato starch (NOT Potato Flour)
  • 1/4 cup tapioca flour
  • 2  teaspoons baking powder
  • 1 tsp cinnamon
  • dash of salt
  • 1/4 cup melted butter or coconut oil
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 1/2 cups buttermilk (regular milk works, too)

Directions

  • Mix the wet ingredients in one bowl and the dry ingredients in another
  • Combine and mix
  • Add more liquid if you need to thin the batter (water, milk or more pumpkin)
  • Scoop in portions onto waffle iron and cook
  • Serve with butter & sugar & cinnamon, maple syrup & whipped cream & toasted pecans, or other favorite toppings

dit-elle-Esther