. Cranberries; : the national cranberry magazine. Cranberries. CRANBERRY GOES SCANDINAVIAN IN THESE "FAR-NORTH" DISHES On a Thursday night in Sweden, dinner traditionally starts with a hearty main dish of pea soup flavored with pork—and ends with hot-from-the-griddle pancakes served with lingonber- ries. These tiny berries, which flourish in the forest, are only a quarter of the size of the American cranberry, produced in bogs—but the fruits share a deep garnet color and a pleasantly tart, dry taste. They can be used in similar ways. In America, whole berry cranberry sauce, combined
. Cranberries; : the national cranberry magazine. Cranberries. CRANBERRY GOES SCANDINAVIAN IN THESE "FAR-NORTH" DISHES On a Thursday night in Sweden, dinner traditionally starts with a hearty main dish of pea soup flavored with pork—and ends with hot-from-the-griddle pancakes served with lingonber- ries. These tiny berries, which flourish in the forest, are only a quarter of the size of the American cranberry, produced in bogs—but the fruits share a deep garnet color and a pleasantly tart, dry taste. They can be used in similar ways. In America, whole berry cranberry sauce, combined with raspberries, adds just the delicious fillip needed to set off a dessert of Swedish pancakes. At breakfast any time of year, cranberry sauce alone provides tartness for a Swedish-style Breakfast Omelette. The tart-sweet cranberry flavor is popular, too, in other Scandinavian countries. Get out your electric mixer for Finnish Whipped Berry Pudding—it requires sustained high-speed whipping to achieve the light-as-a-cloud texture and delicate pink color that distinguish this favorite dessert of the Northland. The Finns use the juice of wild cranberries for their pudding. In America, cranberry juice cocktail provides the tang in this dessert that makes such a delightful ending for a filling meal. SWEDISH PANCAKES WITH CRANBERRIES (Serves 8) 2 cups unsifted all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 6 eggs, well beaten 4 cups (1 quart) milk Melted butter or margarine 1 can (8 ounces) whole berry cranberry sauce 1 package (10 ounces) frozen raspberries, thawed In a bowl, beat flour, sugar, salt, eggs, and milk until smooth. Let stand for 1 hour and beat again. Brush inside of each section of a Swedish plaette pan (see note) with melted butter and place a table- spoon of the batter into each. Brown pancakes on one side, turn and brown on the other side. Keep pancakes hot in a 250° F oven. In a saucepan, combine cranberry sauce and raspberries and heat until bubbly. A
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