Risengrynsgrøt
By Jax Mikkelsen Risengrynsgrøt is a type of rice pudding typical to Norway. It is eaten both as a dessert and as a lunchtime meal. Fairly simple, it requires rice, milk, sugar, and butter, along with cinnamon and raisins as a flavorful garnish. |
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Scandinavian Grilled Cheese
By Dante Tamo Similar to a American grilled cheese, the sandwich includes bread and cheese but what makes it different is the addition of smoked salmon and dill. For bread the recipe called for pumpernickel, a thin, textured bread made of rye and for cheese havarti was recommended. The smoked salmon added a salty flavor and the dill garnish accentuated this. This meal is generally eaten for lunch and is paired with a salad similar to the one shown below. |
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Scandinavian Salad
By Kevin Lucey Scandinavian Salads are usually eaten for lunch or dinner and as a pairing with another dish. Much like other Scandinavian dishes it includes fish, in this case smoked salmon. The yogurt-dill vinigarette dressing is also a typical flavor of Scandinavian culture and the dill flavor is commonly used along with salmon. |
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Swedish Pancakes
By Allison Soh Swedish pancakes are most similar to French crepes. They are both thin and are both commonly served with jam and whipped cream. The difference between the two is that the Swedish pancakes batter is a lot thinner than a crepe batter and crepes tend to brown a little more than Swedish pancakes. Swedish pancakes are traditionally eaten on Thursdays for lunch but can also be eaten any time of the day. The recipe calls for simple ingredients, such as eggs, milk, flour, sugar, salt, and butter. It tasted a lot like crepes but had a little more egg flavor to it. |
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Swedish Baked Potatoes (Hasselbackspotatis)
By: Matthew Mandry Delicious and buttery potatoes with a combination of flavors most commonly consumed by the peoples of the Scandinavian region. As a fan of baked potatoes, this one did not disappoint. INGREDIENTS 2 potatoes 1.5 ounces melted butter 1 pinch green onion 1.5 tsp salt pepper 1.5 cups cheese (optional) 2 tbsp breadcrumbs (optional) DIRECTIONS
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Smorrebrod (Danish Open-Faced Sandwich)The smorrebrod is very popular in Denmark. The first people to make a smorrebrod were farmers. They would pile their lefovers on a piece of bread for a meal. Although simple, this open faced sandwich is very popular in Scandinavia, and is becoming popular in other countries as well. There are many varieties of the smorrebrod. I made one with dill cream cheese, cucumbers, and smoked salmon. This meal incorporates common Scandinavian ingredients including smoked salmon.
By: Rachel Moore |
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