swedish cuisine 🦌

ingredient list:
- 2 slices day-old white bread, crumbled
- 1/2 cup heavy cream
- 1 tbsp butter, divided
- 1 small onion, minced
- 2/3 lb ground beef
- 1/3 lb ground pork
- 1 tbsp brown sugar
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp ground allspice - 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 tbsp butter
- 1/4 cup chicken broth
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 8 oz sour cream

recipe:

1. preheat oven to 350°F (175°C). 2. place bread crumbs in a small bowl. mix in the cream. set aside and let crumbs absorb cream for 10 mins.

3. melt 1 tsp of butter in a skillet over med heat. once heated, stir in the onion until light brown, about 10 mins. transfer the onion to a mixing bowl.

4. in a bowl, mix the beef, pork, egg, brown sugar, salt, pepper, nutmeg, allspice, and ginger with the onion. lightly mix in the bread crumb and cream mixture.

5. melt 1 tbsp butter in a skillet over med heat. scoop off 1 1/2 tbsp of the meat mixture and form into balls, placing each meatball into the skillet. cook, turning often, until the meatballs brown (~5mins). the insides of the meatbealls will still be pink.

6. place the meatballs into a baking dish. pour in the chicken broth. cover with foil.

7. bake for 40 mins, then place meatballs onto a serving plate.

8. pour pan drippings into a saucepan over med heat. whisk flour into drippings until smooth. gradually whisk in enough beef broth to total 2 1/2 cups liquid.

9. bring gravy to a simmer, whisking constantly, until thickened (~5mins).

10. right before serving, whisk in the sour cream. season with salt and pepper. serve gravy with the meatballs.

enjoy!

ingredient list:

sponge cake:
- 4 large eggs
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/8 tsp salt

vanilla custard:
- 1 cup whole milk
- 4 egg yolks
- 2 tbsp cornstarch
- 1/4 cup granulated sugar
- 1 tsp vanilla extract

whipped cream:
- 1 (.25oz) envelope unflavored gelatin, powdered
- 2 tbsp cold water
- 2 cups heavy cream, whipped
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup raspberry jam

assembly:
- powdered sugar, for dusting
- 1lb prepared marzipan
- food coloring, leaf green & rose
- rose icing decorations, readymade
- clear extract, any flavor

recipe:

1. preheat oven to 350°F (180°C.) grease and line a 9in round springfoam pan with parchment paper.

sponge cake:
2. place eggs and sugar in a bowl, and beat on high until pale and thickened. the batter should fall in a ribbon back into the bowl, leaving trails of batter on the surface. set a timer for 5 mins, the mixture should triple in volume.

3. in a seperate bowl, whisk the flour and cornstarch, baking powder, and salt together. carefully fold in the dry mixture into the egg mixture until thoroughly combined.

4. pour the batter into the pan, and bake for 27-30mins, or until a toothpick tester comes out clean. let the cake cool slightly in the pan, then remove the springform collar. peel away the parchment and let cool completely, on a wire rack.

vanilla custard:
5. in a small saucepan, add in the milk, egg yolks, cornstarch, and sugar over med heat. whisk together constatly, until the mixture thickens.

6. once it starts to thicken, immediately remove from heat, and whisk vigorously.

7. stir in the vanilla, then transfer the mixture to a bowl. let cool slightly, then press plastic wrap over the surface of the custard. chill until firm.

whipped cream:
8. sprinkle the gelatin over the water in a small bowl. let stand until set.

9. place the heavy cream in the bowl of an electric mixer with a whip attachment. set mixer speed to med, beating until soft peaks form. gradually add in powdered sugar, then mix in vanilla.

10. heat gelatin in microwave for 5-7sec, or until completely liquid. slowly add liquid gelatin into whipped cream, the mixer running.

11. set mixer to high, beating until stiff peaks. remove 1/2 cup of the whipped cream and set aside.

layering:
12. cut the cake horizontally into 3 even layers, using a serrated knife. place the bottom cake layer on a plate or cake board. spread on the jam. top with 1/2 of the custard. top with a second layer, and spread the remaining 1/2 of the custard.

13. pile all the whipped cream on top, smoothing into a dome shape using a large spatula. place the final cake layer on top, pressing down so that the edges are aligned and smoothed against the whipped cream.

14. cover with the reserved 1/2 cup of whipped cream.

marzipan:
15. dust a clean surface with powdered sugar. knead marzipan with your hands until soft, then place on surface.

16. add a small amount of the green food coloring, kneading until marzipan turns an even light green. lightly add powdered sugar to prevent sticking.

17. roll into large, flat circle, lifting occassionally and dusting the bottom with powdered sugar to prevent sticking.

18. lay the marzipan over the top of the cake, and form it into the shape of the cake. trim excess marzipan. gently tuck the bottom edges of the marzipan under the cake, using the back of a butter knife.

decorations:
19. paint the candy rose with some of the rose food coloring, which should be dissolved in the clear extract. use a kitchen art brush with soft bristles, so the food coloring can be brushed between the petals.

20. tint leftover marzipan with a little more green food coloring. roll the marzipan flat, onto a surface dusted with powdered sugar. cut small star-shaped flowers using a fondant cutter. use leftover buttercream, or a dot of corn syrup to attach the star shape to the bottom of the candy rose.

21. attach rose to the top center of cake using corn syrup or buttercream again. sift some powdered sugar to dust the top of the cake.

22. chill cake for at least one hour (preferably overnight).

enjoy!

ingredient list:
- 1 1/2 cups quick rolled oats
- 1/2 cup white sugar
- 3 1/2 tbsp cocoa powder
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 tbsp strong brewed coffee
- 1/2 cup unsweetened grated coconut
- pinch of cayenne pepper
- pinch of salt

recipe:

1. heat a pan over med, and add oats. toss and shake until fragrant and lightly toasted (~5-7mins).

2. combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. add the oats, mixing until combined.

3. portion dough into balls of about 3 tbsp. roll into grated coconut, and transfer onto a baking pan with parchment paper.

4. let firm in the fridge for at least 15 mins.

enjoy!