I have never made "sill" because we always bought it in a jar. Now, I found this recipe and I want to try it. But where do I get salt herring in the mountains of Utah?
Soak the herring in cold water for 10 to 12 hours, or follow the directions on the package. Drain them. Mix the sugar, vinegar and water in a separate bowl. Add the allspice, bay leaf and onion. Pour the dressing over the herring and refrigerate for 2 hours. Cut the herring in 1 cm- thick slices, cover with dressing and garnish with red onion rings and dill sprigs.
Variation: Instead of allspice, add 1 teaspoon whole cloves and 5 crushed white peppercorns to the dressing. Bring to a boil, let cool and pour over the herring reserving about ½ dl. Refrigerate for at least two hours. Slice the herring and place in serving dish. Add the remaining dressing and garnish with red onion rings, cloves and dill.
Now, this I can do. I usually make my meatballs plainer than this recipe below, but adding the pork and the cream does make a flavorful difference.
Meatballs - "Köttbullar"
Mix the bread crumbs, cream and water; set aside for 5 minutes. Work together the beef, pork, salt, allspice and onion. Gradually add the bread crumbs, then the egg. Blend well and fry a sample to test the seasoning. Shape into balls. Make large meatballs to be served for dinner or small meatballs for the smörgåsbord. Heat part of the margarine or butter in a skillet. Add 10 to 15 meatballs. Fry over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while frying the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad.
Pippi Langstrump used her wooden floor to roll out her hundreds of "pepparkakor" more efficiently. I might not do the same, but I am going to make "pepparkakor" with A.J. this week as part of his cub scout "heritage" project.
Stir the syrup with sugar, spices and margarine until well mixed. Whip the cream till frothy and stir into the batter, a little at a time. Dissolve the baking soda in a little water and add together with part of the flour. Cover the dough which should be quite firm, let stand until the following day. Knead the dough, adding the remaining flour. Roll out a small part and bake a test cookie in a 175 to 200 C oven. If the cookie spreads, add a little more flour to the dough. Roll out the dough and cut with cookie cutters into hearts, stars, pigs etc. Let the cookies cool on the cookie sheet after baking. The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.
Salted herring - "Inlagd sill"
- 4 to 6 fillets of salt herring
- 1½ dl(3/4 cup) sugar
- 1 dl (½ cup) Swedish spirit vinegar
- 2 dl (about 1 cup) water
- 5 tsp. allspice
- 1 bay leaf
- 1 to 2 red onions
- sliced dill sprigs
Soak the herring in cold water for 10 to 12 hours, or follow the directions on the package. Drain them. Mix the sugar, vinegar and water in a separate bowl. Add the allspice, bay leaf and onion. Pour the dressing over the herring and refrigerate for 2 hours. Cut the herring in 1 cm- thick slices, cover with dressing and garnish with red onion rings and dill sprigs.
Variation: Instead of allspice, add 1 teaspoon whole cloves and 5 crushed white peppercorns to the dressing. Bring to a boil, let cool and pour over the herring reserving about ½ dl. Refrigerate for at least two hours. Slice the herring and place in serving dish. Add the remaining dressing and garnish with red onion rings, cloves and dill.
Now, this I can do. I usually make my meatballs plainer than this recipe below, but adding the pork and the cream does make a flavorful difference.
Meatballs - "Köttbullar"
- 1 dl (½ cup) fine dry bread crumbs
- 1 dl (½ cup) light cream
- 1 dl (½ cup) water
- 200 g (7 oz.) ground beef
- 200 g (7 oz.) ground lean pork
- 1½ tsp. salt
- ½ tsp. ground allspice
- 2 tbl grated yellow onion
- (and/or 2 crushed garlic cloves)
- 1 egg, beaten
- 3 tbl margarine or butter
Mix the bread crumbs, cream and water; set aside for 5 minutes. Work together the beef, pork, salt, allspice and onion. Gradually add the bread crumbs, then the egg. Blend well and fry a sample to test the seasoning. Shape into balls. Make large meatballs to be served for dinner or small meatballs for the smörgåsbord. Heat part of the margarine or butter in a skillet. Add 10 to 15 meatballs. Fry over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while frying the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad.
Pippi Langstrump used her wooden floor to roll out her hundreds of "pepparkakor" more efficiently. I might not do the same, but I am going to make "pepparkakor" with A.J. this week as part of his cub scout "heritage" project.
Ginger Snaps - "Pepparkakor"
Makes about 50 cookies- 3 dl (1½ cups) syrup
- 4 dl (1 & 3/4 cups) sugar
- 1½ tablespoons ginger
- 1½ tablespoons cinnamon
- 1 tablespoon cloves
- 350 g (12 oz.) margarine or butter
- 3 dl (1½ cups) whipped cream
- about 2½ litre or 1½ kg (3lb. 5 oz.) flour
- 1 tablespoon baking soda
Stir the syrup with sugar, spices and margarine until well mixed. Whip the cream till frothy and stir into the batter, a little at a time. Dissolve the baking soda in a little water and add together with part of the flour. Cover the dough which should be quite firm, let stand until the following day. Knead the dough, adding the remaining flour. Roll out a small part and bake a test cookie in a 175 to 200 C oven. If the cookie spreads, add a little more flour to the dough. Roll out the dough and cut with cookie cutters into hearts, stars, pigs etc. Let the cookies cool on the cookie sheet after baking. The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.
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