A few more popular Swedish treats in time for the upcoming festivities!
The famous Swedish kladdkaka is a rich, gooey chocolate cake that is served with whipped cream or ice cream. My quick, failproof recipe requires only a pot, a pan and an oven. Deliciously crispy on the outside and depending on how long you bake it, the inside will be gooey or sticky (for kladdkaka) or chewy (for brownies).
Those of us who grew up in Sweden remember these mild, creamy bites sold in most kiosks and cafés. In contrast to the more flavorful chocolate balls, they have a mild flavor of vanilla, coconut and barely there cocoa. Grinding the oatmeal and beating the mixture for several minutes results in the distinguishable soft, airy consistency.
Swedish style herring can be difficult to find when living abroad. We used to buy ours at IKEA, but this year their selection was limited. Fresh or brined herring filets are really hard to get here in southern California, but we were lucky to find Bismarck Herring at a local European market. I then used the fish to make my own versions of pickled herring.
Thick, sticky ribs are always part of our Christmas table and I love them with a little apple sauce on the side. The trick to juicy, tender meat is preboiling first, then grilling or baking with lots of yummy glaze. The best part is that you can do most of the cooking the day before, and just grill/bake them before serving.