Scandinavian

Tjalknol, Frost Bump Venison

Tjalknol is a way of cooking meat, usually venison, from frozen. It's known as 'frost bump' and involves slow cooking then brining. You eat the meat cold.

Scandinavian

Swedish Potato Dumplings

Swedish potato dumplings, kroppkakor, filled with shredded meat and fried in butter, then served with caramelized onions and lingonberries.

Scandinavian

Yellow Pea Soup

Artsoppa, Swedish pea soup, is the most famous yellow pea soup recipe, although variations exist all over Scandinavia. This is a hearty winter meal.

Recipe

Lingonberry Sauce

Making lingonberry sauce is easy: It's just lingonberries and sugar - and time. Sugared lingonberries are a versatile Scandinavian condiment.

Fish

Pike Balls with Dill Cream Sauce

A classic pike recipe from Scandinavia, these pike balls are easy to make and get around all those bones. It's a fun appetizer or easy meal. Other fish work well, too.

Scandinavian

Swedish Breakfast Sausage

How to make stรฅngkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.

Appetizers and Snacks

Lihapiirakka, Finnish Meat Pies

A recipe for lihapiirakka, Finnish meat pies made with a yeasted bread dough then fried. You can fill them with anything from beef to grouse.

Recipe

Scandinavian Grouse Soup

If you like a good chicken soup, you will love this grouse soup, made with a rich grouse broth, root…

Recipe

Norwegian Meatballs

Kjรธttkaker, Norwegian meatballs, made with venison. As the name suggests, these are a bit more like meat cakes than balls. They are made of awesome.

Recipe

Pan Roasted Ptarmigan or Grouse

A simple recipe for pan-roasted ptarmigan -- or any other small game bird. This method works in a frying pan, either in camp or a kitchen.

Recipe

Nettle Soup

A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.

Fish

Pike Soup

Northern pike make an excellent soup fish, as they are lean, white and firm -- and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.