How to make St Lucia Buns ❆ A Swedish Saint Lucia Saffron Bun Recipe ❅ Lussekatter

St Lucia Day is the “beginning” of Christmas (Jul) in Sweden.  St Lucia celebrations includes the Swedish saffron scented buns called Lussekater or Lussebullar.


Ingredients:   

  • 1 teaspoon of saffron
  • 1 teaspoon of vanilla
  • 1 1/3 cup of milk
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 pkg. of dry active yeast
  • 4 cups all-purpose flour
  • 3 eggs
  • 1 stick of butter
  • 1 cup of raisins
  • extra  raisins to decorate

We hope you enjoyed the St. Lucia recipe! Which is your favorite way to eat saffron buns….milk, coffee, tea or something else? Let us know in the comments!
xoxo,
Karen Grete and Heidi

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How to Make a Danish Pork Roast with Crackling for Christmas. Flæskesteg med svær God Jul! ♥


A crispy pork rind is sooo delicious!  One bite and you can’t stop at just one bite.
What to eat with a Danish Pork Roast? Traditionally, flæskesteg med svær (roast pork) with crackling always has poached apples with prunes, Danish sugar browned potatoes (brunede kartofler), Danish red cabbage (rødkaal) brun sovs (brown pork gravy) and potatoes. 
Ingredients

  • A 5 lb. pork roast (neck or shoulder works well), with thick layer of fat called rind
  • 1 Tbsp. coarse or kosher salt
  • 1 Tbsp of ground pepper
  • 5 bay leaves
  • 3 cups water in a deep roasting pan
  • fresh parsley

Optional

  • 5 cloves or 1 tsp.ground cloves

Kitchen Utensils

  • deep roasting pan
  • knife
  • thermometer

Instruction:
  1. Place the pork roast upside down in hot water in the roasting pan. Make sure there is enough water at the bottom of the pan as you will need it to make the pork gravy.
  2. Place the roast in the oven at 350F. Roast it for approx. 15 min.
  3. Take it out of the oven and score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
  4. Sprinkle the roast with salt and pepper, pressing it into the meat as much as you can. Push bayleafs (and cloves) down into the cracks.
  5. Place the pork roast in the oven and roast it at 350F.  Allow approx. 25 minutes to the pound. Will need to be in the oven for about 2 hours.
  6. Cook until meat reaches it’s an internal temperature. The internal temperature of the roast should be 170F. The way to tell if the meat is cooked is to insert a skewer in the thickest part, and the juices that run out should be absolutely clear without any trace of pinkness. It is not necessary to baste the pork as there is enough fat to keep the meat moist.
  7. When the pork is cooked remove it from the oven into a warm place. Give it at least 30 minutes resting time on a warm serving plate before carving. Don’t cover the pork because any steam will soften the crackling.
  8. When ready to carve the pork, first remove the crackling.  Cut the crackling into thin strips.  Cut the pork across the grain and arrange on a platter.
Pork Roast Gravy
  1. While the pork is resting, it is time to work on the gravy. 
  2. First, tilt the tin and spoon all the fat off, leaving only the juices. 
  3. Then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
  4. Now turn the heat up to medium and gradually add the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. 
  5. Taste and season with salt, sugar and pepper and pour the gravy into a warmed serving bowl.
Serve the pork carved in slices, with potatoes, gravy, red cabbage, prunes and apples w/jelly. 
Also, Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the poached apples and prunes as a topping. 
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Which is your favorite side dish with a pork roast dinner? Let us know in the comments!
God Jul!
xoxo,
Karen Grete and Heidi
 

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Marzipan Filled Dates – Easy Christmas Candy Recipe


Nothing is more simple than dipping Marzipan Filled Dates into chocolate for a quick confection. Here we several ways to make the candies.  Any of the versions are delicious!

Ingredients:

  • 12 dates
  • 4 oz. marzipan
  • 4 pz dark chocolate
  • 1/3 cup rum
  • 1/3 cup sugar for coating
  • walnuts 
  • almonds
Instructions:

First Version

  1. Stir rum in one or two tablespoons of rum into the marzipan. Be careful the marzipan does not get too wet. Roll it on a flat surface into a ball so the rum is completely mixed in.
  2. Cut out a piece of marzipan and roll it into an oval shape.
  3. Stick the marzipan into the date.
  4. Dip the marzipan into the warm melted chocolate.
  5. Remove the chocolate covered date onto a parchment paper to dry.
  6. Add a walnut immediately before the chocolate dries.

Second Option: 

  1. Let the dates soak in rum overnight.
  2. Next day drain the dates.  Optional, stir the rest of the rum into the marzipan.
  3. Fill the dates with the marzipan and dip them into melted chocolate. 
  4. Remove the chocolate covered date onto a parchment paper to dry.
  5. Then add a sliced almond on top.

Third option:

  1. Let the dates soak in rum overnight. 
  2. Next day drain the dates.  Optional, stir the rest of the rum into the marzipan.
  3. Fill the dates with marzipan then to roll the dates in sugar. 
  4. Add a sliced almond on top.


Which is your favorite? Let us know in the comments!
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!
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Swedish Limpa Bread – A Delicious Holiday Bread Recipe



Limpa bread is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.  I really enjoy eating limpa toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings.

Ingredients:

  • 3 1/2 -4 1/2 cups whole wheat flour 
  • 4 cups unsifted rye flour                            
  • 1 cup boiling water
  • 1 cup cold water (for the yeast)
  • 1/2 cup warm water 
  • 1 teaspoon salt
  • 1/2 teaspoon anise seed 
  • 1/2 teaspoon cumin
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons grated orange peel
  • 1/2 cup packed light brown sugar
  • 1/2 cup dark molasses
  • 2 (1/4 ounce in each package) active dry yeast  
  • 1/4 cup melted butter
  • 1 teaspoon caraway seed, optional
Directions:
  1. In a large bowl, combine brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water.  Stir the mixture until brown sugar is dissolved and butter is melted. Next stir in cold water. Let the mixture stand until it cools. 
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture. Mix well the mixture well in the bowl.
  3. Gradually add 2 1/2-3 cups whole wheat flour and 1 cup rye flour; beat until smooth and dough leaves sides of bowl. Gradually add 3 cups wheat flour.
  4. Mix in last of flour with hand until dough leaves side of bowl. Turn out onto lightly floured board. Knead until smooth and elastic – about 8-10 minutes.
  5. Place in lightly greased large bowl and cover with towel. Let it rise in a warm place without draft until double in size for approx.1 1/2 hour. 
  6. Divide into 2 piece and shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a round loaf.  With sharp knife, make three diagonal slashes on top of loaf.
  7. Cover with towel; let rise in warm place for 1 to 1-1/2 hour.
  8. Brush with melted butter (and sprinkle with caraway seed if desired).
  9. Preheat oven to 375 degrees.
  10. Bake on middle shelf for approx. 35 minutes.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!


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Brune kager – Brown Cookies – Christmas cookies


Do you celebrate Advents each Sunday in December?  These cookies are our family favorite to have during Advents. 
Ingredients:

  • 1 cup molasses
  • 1 cup brown sugar
  • 1 cup butter or 16 tblsp   
  • 3 1/2 cups sifted flour 
  • 1/2 teaspoon baking soda
  • 1/2 tsp baking powder
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt

Directions:

  1. Combine molasses, brown sugar and butter in a pot.
  2. Heat and cook 4 minutes then cool to lukewarm.
  3. Mix the flour with the rest of the ingredients and stir 1 cup of it into the pot.
  4. Stir in remaining flour.
  5. Roll out on a lightly floured surface approx. 1/8 inch thick or thinner.
  6. Cut out with cookie cutters.
  7. Place on a lightly greased baking sheet. Optional place an almond in the center of each cookie.
  8. Bake at 375 F for about 5 minutes.
  9. Watch closely so they don’t burn

 

We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!
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