Discover all the scrumptious flavors of ebelskivers, the puffy Danish pancakes that have become a Scandinavian favorite. This cookbook offers more than 40 recipes that take ebelskivers from morning to midnight, with breakfast flavors such as Spiced Apple and Maple-Nut; savory bites like Fig & Prosciutto and Herbed Goat Cheese; and sweet desserts such as Molten Chocolate ebelskivers. Also included are how-to photos and steps for perfecting your technique. Paperback. 112 pages.
Noted cookbook author Beatrice Ojakangas has taken Finland’s best-selling cookbook and adapted it for American kitchens. Finnish cuisine is a unique combination of dishes from Scandinavia and Old Russia. It includes recipes for sour rye bread, Bishop’s Pepper Cookies, and a Finnish smorgasbord. A must for every Finnish home. Hardcover.
From smörgåsbord and St. Lucia processions to Christmas Eve gatherings with family and friends, Swedish Americans are linked through the generations by a legacy of meatballs and lutefisk.
Christmas traditions, particularly those involving food, often honor our ancestors. Throughout the Midwest where Swedish immigrants settled, the dishes placed on the julbord (Christmas table) tell stories about who we are, where we come from, and where we are heading.
In exploring these holiday customs, Patrice Johnson begins with her own family’s Christmas Eve gathering, which involves a combination of culinary traditions: allspice-scented meatballs, Norwegian lefse served Swedish style (warm with butter), and more. Just as she tracks down the meanings behind why her family celebrates as it does, she reaches into the lives and histories of other Swedish Americans with their own stories, their own versions of traditional recipes, their own joys of the season. The result is a fascinating exploration of the Swedish holiday calendar and its American translation.
Featured dishes include yellow pea soup (ärtsoppa) and Swedish pancakes (Svenska plättar); assorted Swedish cookies like pepparkakor, rosettes, and meringues; meatballs with pickled cucumber; the julhög, a breakfast pyramid of bread, cheese, fruit, and cookies; and so much more. Come, raise a glass of punch, hear tell of holidays past, snack on cardamom bread, and celebrate jul the Swedish-American way.
Kathleen Stokker provides a fascinating description of Norwegian Christmas folk traditions and their evolution in the U.S. with hundreds of evocative stories, recipes and memories. With scores of accounts of ancient and modern Christmases, this book reminds Norwegians and Norwegian-Americans of their connections to each other and explains how their celebrations differ on this joyous family holiday. Paperback.
Celebrate Christmas Scandinavian style—where every day from the first Advent Sunday to the end of December is part of the holiday. Trine Hahnemann serves up a cornucopia of festive recipes for brunches, cocktail and tea parties, lunches, and dinners, all filled with traditional goodies and delicious modern dishes. Enjoy regional specialties such as spiced gløgg wine, Slow-Cooked Goose with Apples and Prunes, Kale Salad with Pomegranate, Caramel Potatoes, Meatballs with Pickled Beets, and Chocolate-Dipped Candied Oranges. Skol!
Trine Hahnemann has written five cookbooks in her native Danish and two in English, The Scandinavian Cookbook and The Nordic Diet. Hahnemann started out as a caterer for rock stars, including Elton John, the Rolling Stones, and Bruce Springsteen, and today owns and runs a café in Denmark’s House of Parliament as well as several large corporate cafés. An advocate for sustainable and organically sourced food, Hahnemann also writes for zesterdaily.com and appears regularly in magazines and newspapers in the US, Britain, and Denmark. To learn more, visit trinehahnemann.com. She lives in Copenhagen.
144 pages. Hardcover.
From coffee bread and cakes to cookies and tarts, this gorgeous cookbook offers forty-three recipes, along with photographs, history, musings, and stories. These classic Scandinavian baking recipes are knockouts for the eye and the taste buds.
Full-color photography throughout.
Pat Sinclair is a food consultant in the Twin Cities with decades of experience as a recipe developer. Throughout her career, Sinclair has worked for high-profile corporate clients who target American home cooks and bakers, including Publications International, Ltd.; Land O’Lakes; General Mills; and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and a Land O’Lakes cookbook. Baking Basics and Beyond, her first cookbook, received the Cordon d’Or Gold Ribbon from the Academy of Culinary Arts. Sinclair is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, and Twin Cities Home Economists in Business.
January through April Hours
By Appointment Only, please email or call direct to set up an appointment!
May through October Hours
Monday through Saturday, 10 AM to 5 PM
Sunday 12 PM to 5 PM
November and December Hours
Friday, Saturday and Sunday 10 AM to 5 PM with additional hours around Christmas!