MIDSUMMER SWEDISH STRAWBERRY COMPOTE - JORDGUBBSKRäM
Midsummer would not be Midsummer without strawberries, and this is a simple Swedish recipe to make, to celebrate Midsummer, wherever you may be! In Scandinavia, the summer solstice is a magical time. The lavender twilight lasts until 11 p.m. and the day breaks again at about 2 a.m.; above the Arctic Circle, the sun doesn't sink below the horizon for weeks. This year, 2007, Midsummer Eve, the beginning of the three day official holiday, falls on June 25. Throughout Scandinavia, families and friends gather to decorate the maypole with birch leaves and wildflowers, make flower crowns for women and girls, dance around the maypole, sing summer songs and feast on pickled herring, new potatoes, and aquavit. In addition, many families have their own special foods that they traditionally serve as the Midsummer meal. These are usually dishes that can be prepared ahead of time and easily served outdoors.
Provided by French Tart
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
- In a saucepan, combine strawberries and sugar. Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste. Add this mixture into saucepan. Add remaining water, and stir to combine. Bring to a gentle boil, stirring carefully & then take off the heat immediately.
- Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
- Serve warm or cold with cream, milk or sour cream.
Nutrition Facts : Calories 149.2, Fat 0.3, Sodium 5, Carbohydrate 37.7, Fiber 2.3, Sugar 30.2, Protein 0.7
CLASSIC SWEDISH TOAST SKAGEN
From About.com, this is a classic Swedish recipe. First introduced in 1958, Toast Skagen is now served at many restaurants across the country. It's a recipe that lends itself to experimentation - try adding minced onion or grated horseradish to taste (some recipes even add a dash of chili sauce), or substitute baked potatoes or avocados for the fried toast points.
Provided by CaliforniaJan
Categories Swedish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.
- Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points.
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
FANTASTIC STRAWBERRY COMPOTE
Well, this tops my cheesecake recipe really well, and I didn't see any on 'Zaar that were quite like it, I decided to post it:)
Provided by a la mode
Categories Dessert
Time 15m
Yield 2 Cup(s)
Number Of Ingredients 3
Steps:
- In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor.
- Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes.
- Remove from the heat and cool.
- In a food processor, fitted with a metal blade, puree the strawberries until smooth.
- Turn into a mixing bowl, and add the remaining sliced strawberries.
- Mix well.
Nutrition Facts : Calories 558.4, Fat 1.6, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 141.1, Fiber 10.7, Sugar 126, Protein 3.6
SWEDISH FRUIT COMPOTE
Found online; posting for ZWT6 (Scandinavia/Sweden) **Chilling time not included in prep/cooking time**
Provided by AZPARZYCH
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean all berries separately.
- Pick over and discard inferior berries.
- Hull strawberries, cutting the larger ones in half.
- Set all berries aside in separate bowls.
- Combine apple-juice concentrate, water and maple syrup in a medium saucepan
- Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture; add starch back to pan.
- Add blueberries and cinnamon and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent
- Carefully stir in blackberries and strawberries and remove from heat.
- Refrigerate and let cool completely.
- Gently stir in raspberries.
- Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.
Nutrition Facts : Calories 160.5, Fat 0.8, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 39.3, Fiber 6.8, Sugar 28.4, Protein 2
SWEDISH SEMLOR
A traditional Swedish recipe. You eat semlor on "Fettisdagen", second Tuesday in February, during Lent. It's best described as a cream bun with almond paste. A traditional way to eat this bun is to put the 'semla' in a bowl with warm milk, also known as 'hetvägg' translated it will be 'hot wall'. Or you can just enjoy it with a cup of coffee.
Provided by Tophondo
Categories Breads
Time 2h20m
Yield 16-20 semlor
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).
- Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
- Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
- Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
- Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
- Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
- Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
- Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
- Put the cover on and sift some confectioners' sugar over 'semlorna'.
Nutrition Facts : Calories 313.1, Fat 19.3, SaturatedFat 8.9, Cholesterol 75.9, Sodium 70.4, Carbohydrate 30.3, Fiber 4, Sugar 9.6, Protein 7.6
STRAWBERRY COMPOTE WITH SUGARED DROP SCONES
Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream
Provided by Good Food team
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
- To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
- Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
- Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.
Nutrition Facts : Calories 332 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STRAWBERRY COMPOTE
A great alternative to fattening, sugary syrup for pancakes waffles, even ice cream! You can switch up the fruit too!
Provided by Born with a whisk
Categories Sauces
Time 7m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 3
Steps:
- In a pot, mash strawberries. Pour in water. Turn on medium heat.
- Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
- Keep heated for about 3-5 minutes.
- Pour over food and enjoy!
Nutrition Facts : Calories 52, Fat 0.5, Sodium 2.6, Carbohydrate 12.9, Fiber 4.1, Sugar 6.8, Protein 1.1
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