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Scandinavian Recipes for a Hygge Afternoon

Christine Drinan, Founder

5 minutes ago

Yes, you can serve the same-old, same-old for the holidays. Or, you can get creative for your casual open house brunch, inspired by Scandinavia. It goes without saying, that we vote for the latter. These are Scandinavian recipes for the holidays and anytime you want to gather friends together for a special occasion.

A Family Trip of a Lifetime

It had always been my Dad’s dream to see Scandinavia. So, this year, for his 85th birthday, I treated him and my Mom to a cruise on Silversea’s Silverlake ship. We started in Copenhagen and made our way up to Stockholm via Poland, my sister-in-law’s homeland Lithuania, Estonia, Latvia, Poland and Finland.

We had a family trip of a lifetime, in part because of what we saw, and in part because of what we ate. One of our favorite restaurants growing up was a Swedish buffet that had all the traditional dishes. From gravlax and cod in brown butter with horseradish, to traditional meatballs, the dishes are made for a crowd. I wish there were more Scandinavian restaurants in New York, as the food for me is crave-worthy. So when you can’t find a neighborhood Scandinavian restaurant, these are Scandinavian recipes that I like to pull together for any occasion.

Scandinavians Do Hygge Best

“Hygge” is a Scandinavian term that means coziness, and when shared with friends, it refers to the conviviality of a group that gathers, typically over food. And there’s nothing that looks prettier than an overflowing buffet with Scandinavian food. The colorful salads, beets, cucumbers, salmon and sweets make for an impressive table. There’s a warmth to the whole vibe that comes together over a Scandinavian buffet, especially over the holidays. This is a menu of Scandinavian recipes that you can make for Christmas Eve, Christmas Day, a cozy New Year’s Day or cold winter weekend.

Select Scandinavian Recipes

The beauty of a Scandinavian brunch is that a good portion of the starters only require assembly. Of course, you can make your own blinis, but the right Petrossian blini will also do the trick. The secret to the gravlax, herbs, smoked trout and especially herring is to arrange for the most fresh ingredients available. If you have a specialty cheese shop like Murray’s near you, many have a Danish/Scandinavian selection. Some of these Scandinavian recipes require a little elbow grease, but they are well-worth the effort.

Wild Mushroom Æbleskiver

This Scandinavian recipe uses an Æbleskiver, which is a special European pancake pan. It’s the same pan that you use to make the German Kaiserschmarrn.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted, plus more for the pan
1 cup finely chopped wild mushrooms such as chanterelle, shiitake, or cremini
2 small shallots, very finely minced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves, finely chopped
¼ teaspoon freshly ground black pepper
Optional for serving: crème fraîche, chives, or truffle oil

Directions

Heat the olive oil in a small skillet over medium heat and sauté the mushrooms and shallot until the moisture has evaporated and the mixture is deeply aromatic and lightly browned, about 6 to 8 minutes. Stir in the thyme and black pepper, then remove from heat and let cool slightly.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk the egg yolks with the milk and melted butter. Stir this mixture into the dry ingredients until just combined. Fold in the cooled mushroom mixture.

In a clean bowl, beat the egg whites until they hold soft peaks. Gently fold the egg whites into the batter in two additions, taking care not to deflate the mixture.

Heat an æbleskiver pan over medium heat and generously butter each well. Fill each well about three-quarters full with batter. Cook until the edges begin to set and the bottoms are golden, then use a skewer or chopstick to turn each æbleskiver a quarter turn. Continue turning gently until the æbleskiver are evenly golden and cooked through, about 6 to 8 minutes total.

Remove from the pan and keep warm while cooking the remaining batter. Serve hot, topped with crème fraîche, chopped chives, or a few drops of truffle oil if desired.

Baked Cod with Brown Butter and Poached Shrimp

This is maybe my favorite Scandinavian recipe. I love the combination of the cod, shrimp, egg and horseradish.

Ingredients

1½ pounds fresh cod fillets, skin removed
Kosher salt
Freshly ground white or black pepper
4 tablespoons unsalted butter
8 ounces small shrimp, peeled and cooked
1 tablespoon lemon juice
2 tablespoons fresh horseradish, finely grated
1 tablespoon chopped fresh dill
4 jammy organic eggs, halved
Optional for serving: boiled new potatoes or rye bread

Directions

Pat the cod fillets dry and season lightly on both sides with salt and pepper. Let sit at room temperature for about 10 minutes.

In a wide skillet over medium heat, melt the butter and cook it until it foams, the milk solids turn golden-brown, and it smells nutty, swirling the pan occasionally. Reduce the heat to low to prevent burning.

Gently add the cod fillets to the brown butter and cook until just opaque and flaky, about 3 to 4 minutes per side, depending on thickness. Spoon the butter over the fish as it cooks. Transfer the cod to a warm serving platter.

Add the shrimp to the skillet and warm them gently in the brown butter for about 1 minute. Stir in the lemon juice, then remove from heat.

Spoon the shrimp and brown butter over the cod. Arrange the egg halves around the dish. Finish with freshly grated horseradish and chopped dill. Serve immediately with boiled new potatoes or rye bread, allowing the horseradish to melt slightly into the warm butter sauce.

Traditional Swedish Meatballs with Lingonberry Sauce

Ingredients

8 ounces ground beef
8 ounces ground pork
½ cup whole milk
½ cup fresh breadcrumbs
1 small yellow onion, very finely minced
a large egg
1 teaspoon kosher salt
½ teaspoon ground white pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter
1 tablespoon neutral oil

Directions

In a small bowl, combine the milk and breadcrumbs and let soak for 5 minutes until softened.

In a large bowl, gently mix the beef, pork, soaked breadcrumbs, onion, egg, salt, white pepper, allspice, and nutmeg until just combined. Take care not to overwork the mixture. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.

Heat the butter and oil in a large skillet over medium heat. Add the meatballs in batches, leaving space between them. Cook while gently shaking the pan and turning occasionally until evenly browned and cooked through, about 8 to 10 minutes per batch.

Transfer the meatballs to a warm serving dish and serve immediately, traditionally accompanied by mashed potatoes, lingonberry preserves, and cream gravy if desired.

Cardamom Kanelbulle

No Scandinavian buffet is complete without a Scandinavian recipe for homemade bread. Cardamom is a signature ingredient in Scandinavian recipes for bread. It’s subtle, so that even the kids will enjoy these signature rolls.

Ingredients

4 cups all-purpose flour
1 teaspoon ground cardamom
1 packet active dry yeast (about 2¼ teaspoons)
½ cup whole milk
¼ cup water
⅓ cup granulated sugar
⅓ cup unsalted butter, cubed
1 teaspoon kosher salt
a large egg
1 tablespoon butter, melted (for brushing)

For the filling:

⅓ cup unsalted butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground cardamom

For the glaze:

1 tablespoon water
1 tablespoon sugar

Directions

In a small saucepan, heat the milk and water until warm, around 110°F (43°C). Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes frothy.

Separately in a large mixing bowl, combine the flour, cardamom, and salt. Add the yeast mixture, egg, and butter. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this process.

Once the dough is ready, place it in a lightly greased bowl, cover with a clean towel. Let the dough rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the filling by combining the softened butter, brown sugar, cinnamon, and cardamom in a small bowl.

Preheat the oven to 375°F (190°C). Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle about 12 inches by 18 inches. Spread the filling evenly over the dough.

Starting from one long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces. Place the rolls on a parchment-lined baking sheet, ensuring they are close together but not touching. Cover with a towel and let rise for another 30 minutes.

Brush the tops of the rolls with the melted butter, then bake for 15-20 minutes, or until golden brown.

While the rolls are baking, prepare the glaze by heating the water and sugar in a small saucepan until the sugar dissolves. Once the rolls are baked, remove them from the oven and immediately brush with the sugar glaze. Allow to cool slightly before serving. Enjoy fresh and warm!

Skyr Panna Cotta

This Scandinavian recipe isn’t tradition, but rather a more modern take on the popular custard dessert. You’ll notice that there’s a similar thread throughout these Scandinavian recipes, with optional berries as a garnish.

Ingredients

2 cups heavy cream
½ cup whole milk
½ cup granulated sugar
1 vanilla bean, split and scraped
2 teaspoons powdered gelatin
3 tablespoons cold water
1 cup plain skyr
Fresh berries such as lingonberries, blueberries, or raspberries, for serving
Optional for serving: honey or berry compote

Directions

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

Meanwhile, in a saucepan over medium heat, combine the cream, milk, sugar, vanilla bean, and scraped seeds. Heat gently, stirring until the sugar is dissolved and the mixture is hot but not boiling. Remove from heat and discard the vanilla bean.

Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved. Let the mixture cool for about 5 minutes, until just warm. Whisk in the skyr until smooth and fully incorporated.

Pour the mixture into serving glasses or ramekins. Refrigerate for at least 4 hours, or until fully set. Serve chilled, topped with fresh berries and a drizzle of honey or berry compote if desired.