The Great Scandinavian Baking Book

319 Pages·1999·10.99 MB·english

by  Beatrice Ojakangas

The great
Scandinavian
Baking Book
ON THE COVER
Gilded Butter Cookies
1 cup unsalted butter, at room temperature
1/2 cup sugar
1l2 tsp. salt
1 large egg yolk
2 1/4 cups all-purpose flour
In a large bowl, beat butter, sugar, salt, and egg yolk until
smooth. Mix in flour. Form dough into a ball and flatten; wrap
in plastic wrap and refrigerate, covered, overnight or for up to
four days, so that flavors can blend. Divide chilled dough into
four equal pieces. On a lightly floured surface, roll one piece of
dough to 1/8-inch thickness. Cut into shapes using 2-inch cut-
ters. Repeat with remaining dough. Bake on ungreased cookie
sheets at 350° until edges are lightly browned, 9 to 12 minutes.
Cool on wire racks.
For glaze, mix 1/2 teaspoon gold dust with a few drops of
vodka or almond extract to make a paste. Brush lightly onto the
cookies.
The great
scandinavian
Baking Book
BEATRICE OJAKANGAS
Illustrated by Rudy Luoma
University of Minnesota Press
Minneapolis / London
Copyright 1988 by Beatrice Ojakangas
All rights reserved. No part of this publication may be reproduced, stored in a
retrieval system, or transmitted, in any form or by any means, electronic,
mechanical, photocopying, recording, or otherwise, without the prior written
permission of the publisher.
First published in hardcover by Little, Brown and Company, 1988
First University of Minnesota Press edition, 1999
Published by the University of Minnesota Press
111 Third Avenue South, Suite 290
Minneapolis, MN 55401-2520
http://www.upress.umn.edu
Library of Congress Cataloging-in-Publication Data
Ojakangas, Beatrice A.
The great Scandinavian baking book / by Beatrice Ojakangas;
illustrated by Rudy Luoma.
p. cm.
Originally published: Boston : Little, Brown, 1988.
Includes index.
ISBN 0-8166-3496-3 (pbk.)
1. Baking. 2. Cookery, Scandinavian. I. Title.
TX763.03326 1999
641.8'15—DC21 99-29064
Printed in the United States of America on acid-free paper
The University of Minnesota is an equal-opportunity educator and employer.
11 10 09 08 07 06 05 10 9 8 7
Now I first have praised the Master
I will praise our gracious hostess
She who has prepared the banquet
And has filled the table for us.
Large the loaves that she has baked us
And she stirred us up thick porridge
With her hands that move so quickly.
from the Finnish national epic, The Kalevala
This page intentionally left blank
Ackmowledgments
I
hard to know where to start thanking and acknow
edging people for help and assistance that began years
ago. The problem is that I am likely to omit some very
important names. But I'll try not to:
Special thanks to my family, my husband Richard, and our chil-
dren, Cathy, Greg, and Susanna, who have willingly tasted and
evaluated successes and failures throughout the years.
Thanks to those friends of mine who have spent extended time in
Norway, Sweden, and Denmark and generously shared information
about foods and customs.
I wish to acknowledge contributions of recipes and hospitality
from the Denmark Cheese Association, Maria Bogvald, and all her
associates in Denmark. Thanks to the Norwegian Dairies, especially
Ruth Marcussen Kielland and her staff, and to Marja Pekkala, home
economist at Valio of Finland.
For personal encounters and inspired meals, thanks to Tello and
Esa Anttila, Eija and Kaappo Vesander and their daughter Katja,
Kaija Aarikka, and Leila Seppala!
Jukka Marmo, a geologist and cohort of my husband, together
with Sinikka, his wife, has sent innumerable ideas to me.
A special thanks to Sigrun Runolfsdottir in Iceland for sharing
Icelandic recipes with me, and also to Kristjana Liefsdottir for her
ACKNOWLEDGMENTS vii
information and recipes. I also thank Inga Aaltonen of Kotiliese, and
all the people of the Arabia company of Finland, and of Vaasan
Mylly, the flour company of Finland. From these people I gained not
only recipes but memories that are more colorful than any written
account can ever be.
viii THE GREAT SCANDINAVIAN BAKING BOOK
Contents
INTRODUCTION 3
INGREDIENTS 6
MAIL ORDER SOURCES 9
BAKING TIPS 10
BREADS FOR MEALS 13
BREADS FOR COFFEETIME 65
COOKIES AND LITTLE CAKES 119
CAKES AND TORTES 169
PASTRIES AND PIES 213
SAVORY PIES AND FILLED BREADS 2.67
INDEX 311
CONTENTS IX