Tag Archives: Sweden

Swedish almond cake…

So much good news! So little time!  So many babies coming, so many milestones, so many careers changing, so many creative projects moving forward, so many birthdays. I feel so lucky to be able to share in all these moments with the people who move and shape my world.  What I really wish however, is to be able to sit down with every, single, person…over coffee and cake…and just listen to their voice and hear the excitement and nervous energy…moving and shining forward. On this fantasy day we would probably start with a stroll along the sea because walking and talking are soul mates, then maybe we would dust our way through some antiques because…well…treasure hunting is about the journey. Finally, we would rest in the afternoon glow and through twilight and chat over strong Swedish coffee and some almond cake…then maybe switch to wine…because these moments are friendship.  I am missing your faces and selfishly want you all near all the time.  Cannot wait to welcome some new humans and and meet those who are already here, and mostly to share in your process.  Love! Congrats!

Swedish almond cake…

preheat oven to 350 degrees

1 ¼ cup flour

1 ½ tsp baking powder

pinch of salt

sift together and set aside

¾ cup organic cane sugar

2 eggs

1 tsp vanilla extract

½ tsp bitter almond extract*

1/3 cup almond paste (recipe follows)

1/2 cup melted butter, room temperature (I used salted)

cream ingredients together

Add dry ingredients to wet and mix until just combined.  Pour batter into a round 8” greased cake pan.  Bake until toothpick comes out clean, approximately 30 minutes.  Serve to friends over coffee or tea…and don’t forget to smile and gossip.

almond paste:

1 cup sliced, blanched almonds (skin on is fine)

¾ cup powdered sugar

½ tsp bitter almond extract

1 egg white

pinch of salt

combine all ingredients in a food processor until a smooth paste is formed, similar to an organic peanut butter texture.  Add more almonds as necessary to thicken up.

*The extract I use is a Swedish extract called Bitter-mandel, it is very strong and you only need a few drops. You will need more if you use regular almond extract.

Eat together, toast to each other, and share!


FoodNote…

Hasselback potatoes…do it…

This is the better (Swedish) alternative to baked potatoes.  Plus it makes for a dramatic presentation and your guests will think you are super fancy, when really they are  as easy to make as a boiled egg. However, some may argue that boiling an egg is a  true talent in itself.  Hasselback potatoes originated in Stockholm, Sweden in the Hasselbacken Hotel restaurant.

Hasselback potatoes…

Any potatoes you like (leave the skin on for extra crunch)

Equal parts butter and olive oil

Garlic

Parmesan cheese

Kosher salt and pepper

Traditionally they are also served with breadcrumbs on top.

Preheat oven to 425 degrees. Make slices across the potatoes the short way, about ¼ inch thick (or thinner if you have the knife skills).  Careful not to cut all the way through the potato.  Thinly slice garlic clove and place inside sliced potato.  Melt butter and whisk with olive oil. Roll the potatoes in the mixture. Season with salt and pepper. Place in oven on a baking sheet, and bake approx 40-45 minutes, or until tender.  With 10 minutes left of baking time, top (and stuff) with Parmesan cheese.

You can spice up the butter any way you like, it is delicious with rosemary. Potatoes can be served with a dollop of crème fraiche or any other accoutrement, the possibilities are endless.

Eat together, toast to each other, and enjoy!


food for thought…

foodfilosofi is an avenue to simply connect to other people through cooking and food, a way to bring travels and experiences to life, and give them color, texture, and sound. The visceral experiences of our lives tend to be the most vivid, and they always tend to involve food in one way or another. There is something special about cooking that brings people together. We craft food as an art, offer it as a gesture of peace, give it as gifts, use it for bribes or for seduction, or simply to bring the people we love closer.

This journey and passion for cooking all started with the lifetime quest to know how my mom made her famous Swedish pancakes (similar to crêpes). She finally confided: “some flour, some sugar, a little salt, milk, and eggs, you know when you have it right because you can feel it in the wrist when you mix it”.  Only after she passed away, did I receive a beautiful handwritten recipe for her pancakes, so I thought this first post would honor that treasure, here it is word for word. So, get ready for the best Swedish pancakes you have ever eaten, and forgive the spelling errors, English was my mother’s sixth language:

Swedish pancakes

4 dl flouer (approx)

1/2 tsp salt

8 dl milk (approx)

2 eggs

3 tbs butter

mix flour, salt in a tall glassbowl (with love it’s all in the wrist). add milk and wisk until smooth, than add eggs, melt butter lightly and add to mix. Let stand in refrigirator for 1 hr. Now it’s time to make Swedish pancakes. Oh they are so good.  Iron pan, we prefere, turn heat to high, add butter, turn down heat when butter turns golden brown, add mixture with love, pour into pan with lace edges, spread thinley flip and enjoy. Serve with lingonberry jam or suger, no syrup is aloud on Swedish pancakes.

love

elise


NOTES:

dl= deciliter; just go 2:1 ratio milk:flour, 1.5 cups flour to 3 cups milk

combine wet and dry ingredients separately, then combine wet to dry, whisking constantly. Mixture will be significantly thinner than American pancake batter, and no worries if there are lumps.

“lace edges” refer to the crispy outer portion of the pancake, make sure they are a crispy golden brown  and the pancake is bubbling, before flipping (cooking approximately 2 minutes on first side, and 1.5 minutes on the second). Make sure the pan is always adequately buttered, this creates these nice, crispy lace edges. Serve hot off the pan!

I love my Swedish pancakes plain with granulated sugar like my grandmother and mother used to serve them, but they are delicious with just about anything.

Cook together, toast to each other, and share!