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Scandinavian Cuisinei

Scandinavian Cuisinei

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Published by rahulnavet

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Categories:Types, Recipes/Menus
Published by: rahulnavet on Mar 02, 2009
Copyright:Attribution Non-commercial


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The culinary repertoire of the Scandinavian countries relies on fish, potatoes, pork, beetroot (red beet) cucumber, fruit, dill, horseradish, cream and butter. It preservesthe distant heritage of the Vikings who had mutton, shellfish, wild birds, reindeer, and bear and were adept at making butter and beer.The natural isolation of the Scandinavian countries has contributed to the survivalof some very old recipes, notably raw salmon marinated with pepper dill sugar andserved with mustard sauce. Bread is traditionally made at home. Hence the variety of Scandinavian barley or rye cakes and breads. In addition the climate is conducive to thewidespread practice of drying smoking and marinating. Cod and herring have therefore become the main stay of the Scandinavian diet. One particular dish isSURSTROMINGSOUR Herrings pickled in the sun in a barrel of brine, strong sharp dish eaten with sour black  bread and potatoes.Diary products play an important role in the Scandinavian cookery. Double(heavy) or soured (diary sour) cream, butter, and cottage cheese.Each of the Scandinavian countries has its own culinary characteristics. Denmark has rich fatty foods. Norway is a wilder country, hence fish, reindeer, mutton areimportant here. Finland has rustic dishes and Sweden has the most varied cuisine.
Solid plentiful and mild, Danish cookery makes use of butter and cream, pork and potatoes are the predominant foods. Two great classics are loin of pork stuffed with prunes and apples and roast leg of pork with crackling. Stews are also popular Fricandelles (meat balls of minced veal and pork with onions) as well as stuffed cabbageand Hakkebiff (minced beef with onion covered with brown sauce). Poultry dishes whichare reserved for special occasions include Chicken stuffed with parsley and roast goose.In addition to potato, cabbage is widely used, especially braised red cabbage with apples,which is served with pork, goose or duck. Boiled kale, chopped and combined withcream sauce is a favorite garnish for ham. The offal specialties include a famous black  pudding (black sausage), calf’s head en tortue and stuffed ox’s heart with cream sauce.Liver pate is a very popular dish and is one of the main items in the cold buffet, thetraditional Danish lunch which includes salds, herring, scrambled eggs with bacon andcheese on slices of buttered whole meal or black bread, together with various foodswhich are easy to slice such as RULLEOOESE(spiced rolled belly of pork).However the best known items of Danish cookery are the pastries and dessert ,ranging from simple pancakes stuffed with vanilla ice cream, fruit pudding and rodgrod,to the more elaborate apple cake(made of several layers of sweet pastry
641.5 K.Rajshekhar. November- 04. No.16 (02) BSc H& HA. Page 1 of 3
interspersed with jam and bread crumbs mixed with melted butter and topped withwhipped cream). Home made biscuits(cookies)includes the BRUNE KAGE(made withspices almonds and brown sugar) ginger bread and short bread. Some Danish pastries arevery popular such as the soft flaky turnovers of various shapes,filledwith cream jam or dried fruits. The most impressive set piece is the KRANSEKAGE, eaten on birthdays andat weddings. As high as 80 inches, it is made of piled up rings of pastry decorated withcrystallized fruit, studded with little flags, and patterned with icing designs.However, a less rich culinary tradition exists in Denmark, going back to ruralorigins of the country some examples are the milk porridge topped with butter and salt- pork gravy, and ollebrod, a thick soup with beer and rye bread.
The traditional Norwegian breakfast is based on salt or marinated fish, strongcheese, bacon, fried potatoes, egg and various types of bread, together with butter and jam. The midday meal is often only sandwiches except in the country where the two mainfishes of Norway ie: mutton and fish are often eaten. The main meal of the day is dinner.Sour (dairy sour) cream is widely used in soups and sauces, porridge, waffles and withsalt meat pork products and salads. The natural taste of foods are appreciated, with suchdishes as salt mutton chops grilled over a birch wood fire and served with kohlrabi purees; fried trout coated with cream and sprinkled with parsley; fish salad withhorseradish, dill, and onion; and ham with ‘rkal’ a sort of sauerkraut with cumin. The old Norwegian national dish is ‘rommegrot’ a porridge made with soured cream, flour andmilk, dusted with cinnamon and sugar and melted butter and red currant or black berry juice: it has now given way to the more p[popular rice puddings.Meat is often dried, salted and smoked; leg of mutton prepared in this way iscalled fenalar and is cut into long thin slices, and spekeskinke is dried ham eaten in thespring with vegetables. In the winter more fortifying foods are eaten, such as far I kal amutton cabbage stew with black pepper. There are some original recipes for game: ptarmijin casserole with cranberry, roast venison with goat’s milk cheese sauce andsmoked elk.There are numerous ways of preparing fish trout is prepared by pickling as well asother methods, and salmon is grilled (broiled). Smoked or cooked stocks are served coldwith horseradish butter and cucumber. Sea fish are widely used. Boiled salt cod is servedwith melted butter and egg sauce or cooked with potatoes and young peas with mustardsauce. Another very popular dish is cod’s tongue , which are often mixed with varioustypes of fish in aspic. As in other Scandinavian countries herrings are prepared in manydifferent ways but mackerels are highly priced; marinated and then grilled, they areserved with tomato butter, aquavit, beer. There is also a fish pudding made with smokedhaddock and cod served with shrimp sauce and fish soup from bergin, made with greenvegetables soured cream and egg yolk.
Of all Scandinavian cookery that of Sweden is best known abroad. The mostfamous culinary tradition is the smorgasbord, a sumptuous buffet that features indomestic cookery and in all the restaurants. The Swedes are also proud of a court
641.5 K.Rajshekhar. November- 04. No.16 (02) BSc H& HA. Page 2 of 3

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