Scandinavian Feasts by Beatrice Ojakangas

  • Steamed strawberry-rhubarb juice

    from Scandinavian Feasts Scandinavian Feasts by Beatrice Ojakangas

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Finnish; Scandinavian
    • Ingredients: rhubarb; strawberries; sugar
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Notes about Recipes in this book

  • Spiced rye bread

    • nfnicholson on November 05, 2016

      I back off on the sweetening here, both the sugar and molasses. This also works with sourdough instead of yeast.

  • Tomato potato soup

    • whitewoods on May 30, 2026

      I always find puréed soup to be a lot of work. Sometimes I use an immersion blender, but this time I used the regular blender. This soup was very nice both hot and cold. I think you could probably leave out the flour, if desired, because I inadvertently ate some of the soup before the flour was added, and it was just fine without the flour, although the rest of the batch was eaten with the floured puree mixed in too.

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  • ISBN 10 1556701799
  • ISBN 13 9781556701795
  • Linked ISBNs
  • Published Jun 25 1992
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

This book includes complete menus for celebrations of all sizes and seasons, featuring traditional and contemporary recipes from Denmark, Finland, Norway and Sweden. In these lands of the midnight sun, the short days of winter are cheered with slow-cooked comfort foods and the long summer days are celebrated with light, fresh fare. This book carries on the Scandinavian tradition with a bounty of appetizers, drinks, smorgasbord, meats, fish soups, vegetables, desserts and baked goods. From Finland comes a Karelian country buffet featuring rye-crusted pasteries and a three-meat ragout. In a traditional Swedish menu, pancakes complement pea soup and rye bread. A Norwegian feast of dill-stuffed whole salmon is finished off with kransekake, a ring cake of ground almonds. Tiny shrimp, beef tartare and a poor man's beef tartare of capers, horseradish and onion are among the 12 varieties of Danish open-faced sandwiches that come together in a creative smorrebrod.

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