Scandinavian Feasts: Celebrating Traditions Throughout the Year 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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  • 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 0816637458
  • ISBN 13 9780816637454
  • Published Feb 01 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher University of Minnesota Press

Publishers Text

The definitive word on sumptuous Scandinavian cooking!

Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.

During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of a meal of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.

No matter what your level of expertise as a cook or where you live, the recipes are easy to use. The ingredients commonly found in most grocery stores and a conversion chart for metric measurements is included. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.

Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota.

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