Swedish Recipes and Cookbooks

• Knäckebröd - Knäckebröd is a crispy cracker-like bread made using rye. For breakfast (Swedish: frukost), the Swedes often eat in the form of open sandwiches, which are topped with topped with cold cuts, hard cheese, messmör (cheese spread) or even caviar.
  
  
  
• Smörgåsbord - Smörgåsbord is not so much a meal, as a style of eating. Many small dishes are prepared and laid out in a buffet to which guests and family members can help themselves. Smörgåsbord is especially popular during holiday periods, and is known at Christmas as "Julbord".
  
  
• Ärtsoppa - Pea soup.
  
  
• Gravad lax - A popular appetizer, gravad lax is cured salmon with vinegar, salt, sugar and dill. It is normally eaten with a dill and mustard sace, and served with bread or potatoes.
  
  
• Inlagd sill - Pickled herring.
  
  
• Surströmming - Fermented Baltic herring in brine.
  
  
• Lutfisk - This is a very unusual dish made using stockfish (air-dried white fish). The fish - usually cod, but sometimes ling - is prepared using a multi-step process involving soaking in water, the in a mix of water soda lye (a caustic soda solution), and finally in water again. As a result the fish swells up and attains a jelly-like consistency. The fish is then cooked (usually by steaming), and served, most often with a white sauce containing pepper and other spices.
  
  
  
• Blodpudding - This is a blood sausage (like the British "black pudding").
  
  
• Kåldolmar - Kåldolmar are cabbage rolls filled with rice and pork. They are served with boiled potatoes and gravy, and lingonberry jam.
  
  
• Janssons frestelse - This dish is potato, onion, and cream with with pickled sprat (Swedish: ansjovis), oven-baked. Because of the Swedish word "ansjovis", many people think this dish includes anchovies - it does not - anchovies are known in Sweden as "sardeller".
  
  
• Köttbullar - Köttbullar is meatballs made from ground (minced) meat (usually beef, but sometimes beef and pork mixed), with breadcrumbs, chopped onions, seasoning ans spices. The meatballs are traditionally served with boiled potatoes and gravy, and usually with picked cucumber and lingonberry jam as well.
• Kroppkaka - Potato dumplings, filled with pork and onions, and normally served with butter or cream, and lingonberry jam.
  
  
• Pyttipanna - Potatoes, onions, and sausage or ham, chopped and then fried together in a pan.
  
  
• Raggmunk - Pancakes made from potatoes.
  
  
• Köttsoppa - This is a meat (beef normally but sometimes reindeer or elk), and root vegetable soup. It is often eaten with plain simple dumplings (Swedish: Klimp) made from wheat flour, milk and egg.
• Smörgåstårta - This is a savory "cake" made out of layers of buttered bread with creamy fillings (egg and mayonnaise usually) between the layers, and topped as well. Many different fillings and toppings may be used, but common ones include caviar, liver paté, olives, prawns and smoked salmon. The dish is served cold, and cut into slices before eating.
  
  
• Ostkaka - This is a cheesecake, but not like American/British cheesecakes. It is prepared by baking a cake made from milk curd (or nowadays cottage cheese). Normally ostaka is served with jam and whipped cream, or fruit and ice cream.
  
  
  
• Saltlakrits - Salty liquorice.
  
  
• Kanelbulle - Cinnamon Roll.
  
  
  
• Spettekaka - This dessert from southern Sweden is made using eggs, potato flour and sugar. The mixture is put on a skewer and cooked over an open fire until it becomes very dry and crispy (after cooking precautions are taken to retain this dryness). The cakes can be very small or even several feet (over a meter) in length - the large cakes needing to be cut with a hacksaw as they shatter if you attempt to cut them with a knife. Spettekaka is normally served with vanilla ice cream, dark roast coffee and port wine.
  
  
• Knäck - Knäck is a traditional Swedish sticky toffee which is eaten at Christmas.

• Recipes and Cookbooks

Splendid Swedish Recipes By Kerstin O. Van Guilder Penfield Press Spiral-bound (160 pages) List Price: $6.95 Lowest New Price: $6.95 Lowest Used Price: $5.60 Usually ships in 24 hours (As of 03:43 Pacific 19 Aug 2008 More Info) Click Here Book Description: This inexpensive, index card size spiral-bound recipe book features over 100 Swedish recipes. Makes a great gift or "stocking stuffer" for friends and relatives. The author came to America from Sweden in 1961.

Favorite Swedish Recipes (Dover Cookbook Series) Dover Publications Paperback (157 pages) List Price: $7.95 Lowest New Price: $3.95 Lowest Used Price: $1.20 Usually ships in 24 hours (As of 03:43 Pacific 19 Aug 2008 More Info) Click Here Product Description: Delight family and friends with hundreds of the best Swedish dishes prepared right in your own kitchen. From typical smorgasbord items — pickled herring, creamed lobster, meatballs, etc. — to classic main dishes — roast lamb, baked eel, Lutfisk, etc. — to traditional breads and pastries. 200 easy-to-follow recipes.

Superbly Swedish: Recipes and Traditions By Martha Wiberg-Thompson Penfield Press Paperback (88 pages) List Price: $10.95 Lowest Used Price: $0.77 (As of 03:43 Pacific 19 Aug 2008 More Info) Click Here Book Description: Highlights of Swedish-American culture, including recipes from Swedish-American cooks and information about cultural traditions and history.

A Treasure Chest of Wonderful Swedish Recipes By Richard A. Thorud Elliot House Paperback (24 pages) List Price: $2.99 Lowest New Price: $2.99 Usually ships in 24 hours (As of 03:43 Pacific 19 Aug 2008 More Info) Click Here Book Description: This book features the most popular and commonly encountered Swedish recipes. These recipes are written with the novice cook in mind. They are spelled out in great detail, in clear and exacting terms.

Swedish Recipes: Old and New By American Daughters of Sweden American Daughters of Sweden Spiral-bound (180 pages)   Product Description: This book is a collection of old and new Swedish recipes used in homes here in America. They have been contributed by members of the American Daughters of Sweden and their friends. Some of them were brought from Sweden many years ago by those who gave the recipes to this book, others have been handed down from a Swedish mother to an American daughter and are now being used by second and third generations. Several recipes have been brought back from Sweden after recent visits there and some have come in letters from relatives and friends. It is to share these treasured recipes with others and to preserve them for the future that this collection was made.