Fruit Tray Recipe Inspired by Disney’s The Jungle Book

What classic film combines adventure, fun, and a jungle? My children grew up reading the book and the movie.  Now I have grandchildren and I am excited to watch the upcoming release of the Jungle Book with them.  So, I decided to put together a fun, healthy recipe that is themed to the Jungle Book movie.

Ingredients

  • 3 bananas
  • Kiwi Fruit
  • Pineapple
  • Mandarin Oranges
  • Blueberry

Kitchen Utensils

  • Tray or a flat plate
  • Knife

Other recipes that you might want to include in a Jungle Book Party are the Giraffe Bread Recipe, Cucumber Lemon Water and Sunflower Twisted Bread Recipe

How to Make Rødgrød Med Fløde A Danish Berry Pudding (grød) Dessert Recipe. FUN tongue twister!

How to Make Rødgrød Med Fløde  A Danish Berry Pudding (grød) Dessert Recipe. FUN tongue twister!

This traditional Danish dessert called
Rødgrød is really simple to make and delicious. If you have berries, a few other ingredients and whip cream you are ready to go!  

 Did you know that….

  • rød means red
  • grød means porridge

Ingredients:

  • 6 cups of frozen or fresh mixed berries
  • 1 cup of water
  • 1/2 a cup of sugar
  • 2-3 tablespoons of cornstarch
  • 1/4 cup of cold water
  • milk or heavy cream

Kitchen Utensils

  • medium-large pot
  • strainer
  • wooden spoon
  • measuring cup and spoons
  • heatproof bowl 

Instruction:

  • The first step is to cook all the berries.  Pour the water into the pot and add the fruit into the pot.  Bring to boil and cook for about 5 minutes.  The moment it boils put on the lid.  Keep an eye until the berries are cooked. 
  • Once all the berries are cooked we are ready press the mixture through a sieve into a heat proof bowl.  Squeeze and stir until you have strained all the berries out.  You will get a beautiful red color juice. 
  • Pour all of the juices back into the medium size pot.  Turn on the heat again.  Add 1/2 a cup of sugar and stir it. 
  • Next combine the cornstarch with 1/4 water in a small bowl.  This will be used to thicken the rødgrød
  • Add and blend the corn starch mixture which will thicken it. Add a little at a time.  Taste to see if it is sweet enough.
  • Pour into a heatproof glass bowl to cool down. Sprinkle sugar to prevent a skin from forming. Cover and chill in the refrigerator.
  • Once ready to serve ladle into bowls and garnish with either milk or cream. Sprinkle chopped almonds on top.  If desired, sprinkle sugar.

Helpful tip: Add to the left over berries with some sugar to taste. This is great for toast and yogurt. 

This refreshing & delicious dessert is served cool.  Perfect homemade dessert to serve to your friends and family during the summer! Enjoy!

Gooseberry Fool Recipe- A delicious dessert to celebrate April Fool’s Day! Stikkelsbær dessert

We love gooseberries (stikkelsbær)! A typical Danish fruit that we have grown in our yards for years. Believe it or not we still have some gooseberries in the freezer from last summer.  So, April Fool’s Day is coming up and we thought what better way to enjoy April Fool’s Day by making Gooseberry Fool.

Gooseberries make a classic Fool dessert which dates as far back as the sixteenth century in England.  Even though Gooseberry Fool is not a Scandinavian dessert it is a wonderful refreshing dessert to serve after a Scandinavian dinner.  A delicious mixture of lightly sweetened fruit puree, sweet custard and whipped cream.
The word “Fool” is believed to have originated from the French word “fouler” which means “to mash” or “to press”.  And this is exactly what we will do with this fruit dessert. So let’s get started!

 
 Click on our YouTube video 
to see how Karen Grete prepares this delicious dessert. 

First Step: Make the Gooseberry Stewed Puree 

Ingredients
  • 2 cups of gooseberries rinsed and drained, or frozen berries, thawed
  • 2 tablespoons of sugar or to taste
  • 2 tablespoons of Elderberry syrup or elderflower cordial or water

Instruction: 

    1. Clean, top and tail the gooseberries. 
    2. Put the gooseberries into medium, heavy saucepan over low heat.  
    3. Add in the elderberry syrup and sugar into the saucepan. 
    4. Bring up to boil and then simmer for 5 to 10 minutes gently until the gooseberries are soft and pulpy.  Keep stirring often.
    5. Then crush the berries with a potato masher or a fork when they are thoroughly soft. 
    6. Taste the liquid mixture to see if it needs more sugar. It might be tart
    7. If you like the gooseberries to be pureed, use a blender or a fruit processor.  Then strain if you like it smooth.  
    8. Cover and refrigerate until cool.
    Second Step: Make the Custard

    Check out our recent post on how to make homemade custard.  This custard recipe is very versatile and perfect for this dessert.

     Click on our YouTube video 
    to see how Karen Grete prepares the custard.

    Third Step: Make the Whipped Cream
    Ingredients

    • 1 1/4 cup of heavy cream
    Before serving make the whipped cream until soft peaks.
    Fourth Step: Combine all of the Ingredients 

     

      Instruction:

      1. Before you get started be sure the custard and the gooseberry puree have cooled down.
      2. When ready, gently fold the whipped cream into the custard into a medium mixing bowl. Leave about 1/4 of the whipped cream on the side for decoration later.
      3. Now we should be ready to prepare the serving bowl or individual glasses.  First, spoon the custard mixture onto the bottom of a serving bowl or individual glass.  
      4. Next layer, spoon the gooseberry puree on top of the custard layer. Then layer custard on top of the gooseberry puree mixture and so on.  Keep layering until the glass bowl is full with layers. This gives a beautiful contrast if serving in a glass bowl.  
      5. Keep the serving bowls or individual glasses in the refrigerator until ready to serve. 
      6. Decorate with additional whipped cream.  
      7. Add either thin slices of almonds, fresh gooseberries or chocolate on top as garnish before serving.
        
       A delightful combination.  It so pretty to see the contrasting layers in a clear glass.
        
      Here our table setting has George Jensen silverware, a vintage Royal Copenhagen pitcher, a glass candle holder by iittala Finland and a Swedish summer tablecloth from IKEA. 

        Finnish Blueberry Yogurt Pie – Mustikkapiiras – Super Easy To Make!

        This is a really easy blueberry pie to make.  Plus, it is a refreshing pie to have during the summer season.  If you plan to have a barbeque or a summer party, you could make this pie the night before.  The pie is great cold but you can serve it warm as well.

        We were interested in making this delicious Finnish blueberry pie because it has a couple of our favorite ingredients which are blueberries and yogurt.  Almost every weekend, my children and I always have yogurt and we add some type of berry such as blueberries.  So I had to make this recipe when I saw the ingredients. 

        So let’s get started.  First we need to make the pie shell then the filling. Finally we will assemble and bake. Be sure to look at our YouTube video to see how to make the pie too.

        Pie Shell

        • 3/4 cup butter
        • 3/4 cup sugar
        • 2 eggs
        • 1 cup unbleached white flour
        • 1/2 teaspoon. baking powder
          
        See our YouTube video 
        to see how Karen Grete prepares the blueberry pie.

        Kitchen Utensils

        • electric mixer
        • bowl
        • 9 or 10-inch pie pan
        • wooden spoon
        • measuring cup

        1) Preheat the oven to 350F. 
        2) Butter and flour a 9 or 10-inch pie pan. 
        3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer.  Add the egg and blend well. 
        4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
        5) Butter pie pan. Dust the pie pan generously with flour. 
        6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish.  Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
        7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.

        FILLING

        • 2 eggs
        • 3 tablespoons of sugar
        • 1 cup of plain yogurt (vanilla yogurt optional)
        • 1 freshly squeezed lemon
        • 1 teaspoon pure vanilla extract
        • 2 cups of blueberries, fresh or frozen

        Kitchen Utensils

        • whisk
        • bowl
        • measuring cup
        • spoon

        1) Mix the eggs, sugar, yogurt, lemon juice and vanilla extract with a wooden spoon in a large bowl until smoothen

        Assembly 

        1) Remove cold pie pan from the refrigerator
        2) Place the 2 cups of blueberries into the cold pie shell.  
        3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around  to fill in the gaps. 

        4) Bake in the preheated 350 degrees F oven.  Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set. 
        5) Chill well.

         
        The blueberry pie can be served warm or cold.  Also the pie can be served plain or with whipped cream or vanilla ice cream.  A nice cup of coffee goes well with this too.

        The pie will hold well in the refrigerator for a couple of days. 
        Also the recipe is versatile to add other types of berries such as raspberries or too. Enjoy!
          

        Strawberry Rhubarb Ice Tea a Summer Classic!

        Perfect drink to serve during a barbeque.

        The other day, one of our YouTube subscribers asked if we had any suggestions for something to cool to drink.  It made me think about what is a classic summer time drink?  Ice Tea is sooo classic.  

        Have to have lots of ice!

        Then, I thought about what is classic Scandinavian during the summer time.  A couple of ingredients that came to mind was strawberries and rhubarb. In June, we get sooooo excited to see rhubarb start coming out of the ground and flowers blooming on the strawberry plant. Summer time is a great time of the year to enjoy different strawberry and rhubarb dishes and drinks.

        So, I thought to do a YouTube video on how to make Strawberry Rhubarb Ice Tea.  How much more summer time classic can it get!  You will want to showcase this fruity ice tea drink in a clear glass pitcher. This drink really is about color, color, color! Beautiful ruby red, sunset orange and a hint of yellow.  Your family and friends will be impressed if you serve them this drink!

        This pretty ice tea drink is delicious to drink too. What is great about this drink is you can make the tea as strong as you like.  I like strong tea.  But with this drink I enjoy tasting the rhubarb and the strawberry too.  Plus, it is fun to see if you can scoop out a sliced strawberry from the glass too. So, I try to use only 3 tea bags so it does not dominate the pitcher of ice tea.

        Click on our YouTube video 
        to see how to prepare this refreshing drink!
        For the Iced Tea

        • 2 quarts water or 8 cups of water
        • 3 bags English Breakfast Tea
        • 1 cup of red ripe strawberries (rinse off strawberries, cut off top and slice in half)
        • lemon slices
        • Fresh mint sprigs, for garnish
        • lots of ice

         

          Kitchen Tools

          • large sauce pot with lid
          • mesh strainer (- a colander with big holes won’t work!) 
          • Spoon  
          • cutting board
          • knife
          • measuring cup
          • a clear glass pitcher

          Instructions

          First Step: Make the Syrup

          1.  Clean the ruby red rhubarb under cold running water, cut into 1/2 inch pieces. Keep slicing until you get 3 cups of sliced rhubarb.

          2. To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot.
          3. Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. It takes about 15 to 20 minutes. Keep an eye on the syrup.  If it gets too hot, turn the temp down a little more.
          4. Let the rhubarb.
          5. Strain the syrup using a mesh colander.  A colander with big holes won’t work because a lot of the rhubarb pieces might fall into the syrup.  A cheesecloth is another helpful way to strain the syrup too.  Otherwise, you might have to strain it a couple of times.  I don’t mind the yummy rhubarb that might go through into the syrup but to get a clear syrup that is what you might want to do
          6. Allow to cool. Set the syrup aside in the refrigerator

          Second Step Make the Tea

          1. Boil water and pour over the 3 tea bags into a teapot
          2. Let brew for 5 minutes, then remove tea bags. 
          3. Cool and refrigerate until chilled.

           Cooking Tip: To avoid the tea bags falling into the container tie the strings together.

          Third Step: Combined all of the ingredients

          1. To serve, add all the rhubarb syrup to chilled tea in a large glass pitcher.  Stir the mixture.  
          2. You probably won’t need more sugar.  If yes, add to taste and stir to dissolve
          3. Slice strawberries and layer with ice in the pitcher.  This layered colorful look is gorgeous to look at.
          4. It is optional to add lemon slices. If you like lemon, it really is looks fabulous with this drink too.
          5. Garnish the glass pitcher with a sliced lemon and a sprig of mint. 

          When you are ready to serve to your guests, serve over ice with a sprig of mint in a glass.  Garnish with a strawberry or a slice of lemon on the rim of the glass.

          Cooking Tip: Make sure your pitcher holds 10 cups of water.  If your pitcher is smaller, you may want to reduce the quantities. 

          Our channel has videos including

          These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! 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!

          Black Cherry Strawberry Smoothie

          I like to use certain Scandinavian ingredients when I make my smoothies.  Here is an easy smoothie recipe that is delicious to have anytime of the year. Black cherries and strawberries are delicious classic summer berries. Both berries brings back many happy summer time memories.   If you can’t get either fresh fruit during the winter, I usually go to the frozen section of the supermarket.  That way I can have this delicious smoothie anytime of the year.

          I love to use Icelandic yogurt for my smoothies.  The Icelandic yogurt tastes so fresh and creamy.  I love the consistency of the Icelandic yogurt too.

          I am adding the black cherry preserves as a sweetener with this smoothie recipe too.  Black cherry preserves gives a nice kick.  If you prefer to use sugar or another sweetener that is fine too.  But, the black cherry preserves gives a richer taste to the smoothie. 

          Ingredients

          • 1 teaspoon of vanilla
          • 2 teaspoons of black cherry preserves
          • 1 cup of frozen dark cherries
          • 2 cups of fresh strawberries 
          • 1 container of regular or vanilla Icelandic yogurt
          • ice cubes(optional)
          • mint leaves or lemon balm (optional garnish)
          • whipped cream (optional)

          Kitchen Utensils

          • measuring cup
          • teaspoon
          • blender  
          • bowl
          • 2 to 3 drinking glasses

          Directions

          1, Place all ingredients in a blender and blend until smooth. 
          2. If the blender has room, add some ice. Blend it all
          2. Pour into 2 to 3 drinking glasses, add some whipped cream and garnish with mint leaves.

          Our channel has videos including

          These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! 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!

          How To Make Rhubarb Syrup For Your Summer Drinks and Cocktails

          Rhubarb is a classic Scandinavian fruit served during the summer season.  What I love about Rhubarb Syrup is that you can make it for your cocktails, ice tea and even make rhubarb ice cubes.  It a fabulous syrup to make the night before you have a pool party.   That way when your guest arrive for your pool party or Sunday brunch, all you have to do is combine the ingredients.  No worries making it the day of a party!



          This recipe is just to make ice cubes and should make about 2 cups of rhubarb syrup. If you need more liquid, you can add more water.  If you like the syrup to be less sweet, use less sugar. 

          Ingredients

          For the Rhubarb Syrup

          • 1 to 1 1/2 cup of chopped ruby red rhubarb (about 5 stalks rhubarb, cut into 1/2 inch thick)
          • 1 cups water
          • 1 cup of sugar or to taste
          • 1 teaspoon of vanilla 
          • cinnamon stick (optional)

          Kitchen Tools

          • large sauce pot with lid
          • mesh strainer (- a colander with big holes won’t work!) 
          • Spoon  
          • cutting board
          • knife
          • measuring cup

          Instructions

          First Step: Make the Syrup

          1. Clean the ruby red rhubarb under cold running water, cut into 1/2 inch pieces. Keep slicing until you get 1 cups of sliced rhubarb.
          2. To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot.
          3. Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. It takes about 15 to 20 minutes. Keep an eye on the syrup.  If it gets too hot, turn the temp down a little more.
          4. Let rhubarb cool for a few minutes before straining. 
          5. Then, strain the syrup using a mesh colander.  A colander with big holes won’t work because alot of the rhubarb pieces might fall into the syrup.  A cheesecloth is another helpful way to strain the syrup too.  Otherwise, you might have to strain it a couple of times.  I don’t mind the yummy rhubarb that might go through into the syrup but to get a clear syrup that is what you might want to do. 
          6. Move the solids with a spoon around to extract more syrup. Just don’t press the rhubarb mush because it might get into the syrup.
          7. Allow to cool so more. Set the syrup aside in the refrigerator 

          If you want to make ice cubes, pour the rhubarb syrup into an ice cube tray.  Wait until the rhubarb ice cubes are frozen.  When you are ready to serve to your guests, serve with a sprig of mint in a glass with clear soda.  Garnish with a slice of lemon on the rim of the clear glass.  It is really pretty to see the rhubarb ice cubes dissolve in the clear glass.

          Other fun ideas

          •  Drizzle rhubarb syrup over plain or vanilla yogurt or vanilla ice cream. 
          • Rhubarb Syrup is great for ice tea.
          • Top Icelandic yogurt with the rhubarb mush.
          • The rhubarb mush or solids make a nice quick jam.  It’s great on toast!

          Our channel has videos including

          These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! 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!

            Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors

            Smoothies are great! So fast to make and delicious healthy ingredients.  One of my favorite smoothies is a Strawberry Rhubarb Smoothie.  If you have never had a strawberry and a rhubarb combination, you might be pleasantly surprised how good this smoothie tastes!

             Ingredients

            • 1 cup fresh chopped rhubarb cut up (or use frozen)
            • 1 cup fresh strawberries(or use frozen)
            • 1 cup of  Icelandic yogurt
            • 2 tablespoons of sugar, honey or agave nectar  
            •  1/4 teaspoon vanilla

            Kitchen Utensils

            • cutting board
            • kitchen knife
            • measuring cup
            • mixing spoon
            • blender   

            In blender, place all ingredients. Cover; blend with on-and-off pulses until pureed. Pour into 2 drinking glasses. Serve immediately. 

            If you have your own favorite yogurt it will work great too!

            An alternative fruit is to substitute raspberries for the strawberries. 

            A bowl of summer strawberries for your smoothie!

            In the winter time, this smoothie is great with frozen strawberries and frozen rhubarb. This makes a frothier smoothie.

            In the summertime, sometimes I like to add a couple of ice to this delicious smoothie too!

            Our channel has videos including

            These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! 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!

            How to Make A Berry Sauce. A Fruit Sauce Using Strawberries and Blackberries for Your Desserts

            In Denmark, it was a necessity to have fruits withstand long storage during the winter months. Fresh strawberries (Jordbær) is a Danish favorite.  Jordbær literally means ‘earth berries’.  You can find strawberries in many of the Danish desserts including as a fruit sauce.

            With summer coming the farmers markets will have a great assortment of  beautiful berries including blueberry, strawberry, blackberry and raspberryChoose berries that are fresh, ripe and in season for the best flavor.  This fruit sauce recipe uses both a strawberry and blackberry sauce.
              

            Strawberry Blackberry Fruit Sauce for Desserts

            Easy and cheap to make, this berry sauce is delicious spooned over vanilla ice cream. If you like a warm sauce it is delicious over pancakes, waffles and cheesecake too!


            Ingredients:

            • 1/4 water
            • 1 cup of strawberries (fresh or frozen)
            • 1 cup of blackberries (fresh or frozen)
            • 2 tablespoons of sugar
            • 1/4 cup of water
            • 1 teaspoon of cornstarch

            Kitchen Tools:

            • saucepan
            • measuring cup
            • wooden spoon
            • teaspoon
            • knife
            • cuttingboard


            1. Wash strawberries and/or blackberries.  Remove stems; cut large berries in half or roughly chop them.
            2. Combine water, strawberries or blackberries or both in a saucepan. With this recipe we chose to have both berries. Cook over medium-high heat, stirring occasionally and bring to boil.
            3. After it gets hot add 2 tablespoons of sugar. Bring to a simmer over medium heat until sugar has dissolved, about 10 minutes. Adjust sugar, if necessary, and cook until dissolved.
            4. Keep in mind it will take a while until the fruit will become soft.  So, you will need to keep stirring the sauce too.
            5. Next, in a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the berries so as not to mash the berries.
            6. Cook until sauce thickens, about 15 minutes.
            7. Simmer gently until thick enough to coat the back of a metal spoon. Thin sauce with water if it is too thick for your liking.



            Other typical fruits incorporated into the Danish cuisine are

            • Apples (Æbler) Popular in traditional dishes as ‘winter apples’ store well. Can be fried and served with Flæsk (thick bacon)
            • Blackcurrant (Solbær) means literally ‘sun berries’.  Eaten fresh with desserts. Can be used with fruit sauces.
            • Cherries (Kirsebær) When in season eaten fresh. Cherries are used in making Heering, a famous cherry liqueur, produced in Denmark. Also, cherries are made into the famous cherry sauce or kirsebærsauce. Kirsebærsauce is commonly made for the Danish Christmas Rice Pudding called Risalamand which is on both on our blog and video (below too).
            • Gooseberry (Stikkelsbær) literally ‘thorny berries’. Used for stewed gooseberries (stikkelsbærgrød).
            • Pears (Pærer)
            • Plums (Blommer)
            • Raspberries (Hindbær) Eaten fresh.  Also, used for preserves and fruit sauces.
            • Redcurrants (Ribs) Made to jelly or simply mixed raw with sugar as (Rysteribs).  Also used with fruit sauces. Served to roast.

            We hope you enjoyed our blog about making the easy fruit sauce. Please check out our other postings including.  

            *how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
            *how to make aeblskiver (æbleskiver)
            *how to make Danish Christmas Klejner
            *how to make easy Danish cucumber salad (arguksalat)
            *how to make Danish sugar browned potatoes (brunede kartofler)
            *how to make Danish red cabbage (rødkaal)
            Please let us know what you think!

            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!







            How to Make Chocolate Covered Strawberries

            Chocolate covered strawberries make an easy and elegant candy dessert.  This is a fun and great sweet treat to whip up in a hurry.  They are great to take to parties, give as a gift, or just to enjoy on your own.   What a treat to have right after work or on the weekend! 

             



            With summer coming the farmers markets we will have a great assortment of big beautiful strawberries.  Choose strawberries that are fresh, ripe and in season for the best flavor.  Plus, you’ll want to get some large red strawberries.  That way you can make show stopping chocolate dipped strawberries with either a variety of chocolates, roll them in all sorts of toppings and even soak it in your favorite liqour! 

            When possible, use the fresh strawberries from the farmers markets to get the best flavor and pickings

            This recipe includes an option to soak your strawberries with Finnish vodka.  We wanted to give the strawberries a Scandinavian flare to this delicious dessert. You might or might not want to soak your strawberries in vodka.   Depending how busy you are you can make everything the same day or over a 2 day period.

            First Step is to soak the strawberries with vodka (optional)

            Soaking strawberries in Finnish vodka for at least 1 hour infuses the fruit with vodka flavor.  Multiple options to use vodka infused strawberries are chocolate dipped strawberries, topping for ice cream, as a filling for pies, or freeze them and add them to adult smoothies.  So, there are multiple delicious ways you can serve vodka infused strawberries.

            Ingredients:

            1 pound (500 g) fresh strawberries with leaves
            1 cup (240 ml) vodka

            Kitchen Tools
            • a bowl
            • a plate
            • a fork
            • a jar
            • a spoon
            • color coded toothpicks

            Instructions:
            Rinse strawberries in a bowl and dry thoroughly. Poke holes into the strawberries with a fork. This will allow them to soak up more of the vodka. Next, place the strawberries inside the jar. Pour a cup of vodka over the berries. We used a Finnish vodka when making this delicious dessert. 

            Refrigerate the jarred fruit for 1 to 24 hours. If you’re not sure how strong you want the strawberries, taste one after a few hours and see if you want to continue the soaking process. Open the jar and remove the berries from the vodka using a spoon.   

            Cooking Tip: We recommend to color code your strawberries with vodka and strawberries without vodka with toothpicks.  We used red toothpicks for all of the vodka soaked strawberries and blue toothpicks for the strawberries without vodka.

            Place them on a baking sheet, and refrigerate for about 30 minutes.


            Second Step is to Dip the Strawberries into Chocolate
             

             

            Ingredients:

            • 16 ounces milk chocolate chips
            • 16 ounce white chocolate chips 
            • 2 tablespoons shortening
            • Bowl of almonds

            Kitchen Tools:
            • measuring cups
            • parchment lined or foil
            • 1 skewer 
            • a baking sheet
            Directions:

            Prepare a baking sheet by lining it with aluminum foil or parchment paper. The strawberries needs to be washed in advanced and dry and at room temperature before making the chocolate.  If the strawberries are cold, the chocolate won’t stick too well

            First step is to decide which chocolate to melt.  You can substitute white or milk chocolate for semi-sweet, or experiment with double-dipping the strawberries in different chocolates to vary the flavor and appearance. 


            In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.  In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally.  (Another option is to microwave your chocolate chips for 30 seconds then stir.) Remove it when some pieces are still not melted, and stir until they melt. If you are using white chocolate, be sure to remove from heat as soon as it is mostly melted.  White chocolate can be sensitive.  

            Cooking Tip: Overheated chocolate gets thick and hard to work with, so it’s important to keep a careful eye on the chocolate.  If you are using low-quality chocolate chips, you might need to add a little vegetable shortening to thin it out and make it easy to work with. 
               
            Next Step is insert a toothpick into the top center of each strawberry where the stem is.  Holding the strawberries with color coded toothpicks. Dip strawberries into the melted chocolate. Don’t cover the strawberries entirely because you want to see some of the lovely red strawberry.  Twirling in a circular motion to evenly cover most of the berry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl.  As you are dipping your strawberries the chocolate is starting to harden it up then you can microwave it. 



            Place the berry on the prepared baking sheet and repeat with remaining berries and chocolate.  Once all of the berries are dipped, cool at temperature for five minutes.  By letting it cool it helps the chocolate from cracking. Then refrigerate then refrigerator for 15 to 30 minutes to set the chocolate. These strawberries taste best when eaten the same day they are made.

            Decorating the Strawberries (optional)
            When the strawberries are in season, you can’t go wrong dipping them in chocolate! But what about dipping them in almonds, sprinkles, chocolate chips, coconut, etc…? They are gorgeous and delicious!

             

            When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.  Drizzling light chocolate over a strawberry dipped chocolate gives it a dramatic look.








            You can use other toppings such as shaved coconut, chopped up almonds, and tiny chocolates


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