Iceland (4.2.18)
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Recipes contributed by Ieda and Heidi Herman. Printed here by permission from Homestyle Icelandic Cooking for American Kitchens, © 2016 by Heidi Herman. ISBN 978-1-947233-90-4 Hekla Publishing LLC.
Ieda and Heidi Herman returned with another entertaining, informative, and delicious cooking demonstration! Ieda is just shy of 93, but that doesn't seem to slow her down a bit, whether it's public speaking, paragliding, or zip-lining. This mother-daughter team led us through some signature Icelandic flavors, featuring recipes from their own cookbook, available soon to check out at the library! Click here to download these recipes. Want to try more Icelandic recipes? Click here for the archive from our program in 2016. |
Remoulade
This is a popular condiment for sandwiches and hot dogs but is a tasty sauce over potatoes as well.
Ingredients
1 egg yolk
1 teaspoon Dijon mustard
3/4 cup grapeseed or canola oil
1 tablespoon white wine vinegar
2 teaspoons chopped pickle
2 teaspoons horseradish
1 tablespoon chopped parsley
Instructions
1. In a medium bowl, blend the egg yolk and mustard using a wire whisk.
2. Very slowly add the oil, blending until smooth and thick.
3. Add the white wine vinegar, chopped pickle, horseradish, and parsley. Blend completely.
4. Store in a tightly sealed container in refrigerator.
Alternatives & Substitutions
A traditional Icelandic mix would typically call for gherkin, capers, and chervil. You can substitute the same measure: 2 teaspoons gherkin in place of the pickle, 2 teaspoons capers for the horseradish or 1 tablespoon chervil in place of the parsley.
Yields approximately 1 cup
Ingredients
1 egg yolk
1 teaspoon Dijon mustard
3/4 cup grapeseed or canola oil
1 tablespoon white wine vinegar
2 teaspoons chopped pickle
2 teaspoons horseradish
1 tablespoon chopped parsley
Instructions
1. In a medium bowl, blend the egg yolk and mustard using a wire whisk.
2. Very slowly add the oil, blending until smooth and thick.
3. Add the white wine vinegar, chopped pickle, horseradish, and parsley. Blend completely.
4. Store in a tightly sealed container in refrigerator.
Alternatives & Substitutions
A traditional Icelandic mix would typically call for gherkin, capers, and chervil. You can substitute the same measure: 2 teaspoons gherkin in place of the pickle, 2 teaspoons capers for the horseradish or 1 tablespoon chervil in place of the parsley.
Yields approximately 1 cup
Fiska Bollar
A classic Icelandic dish, fish is minced and mixed with seasonings and lightly fried.
Ingredients
1 1/2 pound haddock or other type of fish fillets
1 medium onion, finely chopped
2 1/2 tablespoons flour
1 tablespoon cornstarch
1 egg
2-3 teaspoons salt
1/6 teaspoon pepper
1 cup milk
Oil for frying
Instructions
1. Mince fish and onions and mix together in a medium bowl. Blend in flour, cornstarch, egg, salt, and pepper. Add milk gradually and stir well.
2. Cover and refrigerate for 30 minutes to thicken. When set, scoop by tablespoonful and form into rounded balls. On stovetop, fry in 2-3” of hot oil, turning until lightly browned on all sides.
3. Serve with melted butter, curry cream sauce (recipe below), remoulade (recipe above), or brown gravy.
Curry Cream Sauce
3 tablespoons butter
salt and pepper to taste
1⁄4 teaspoon curry
1⁄4 cup flour
1 1⁄2 cups milk
In a small skillet over medium heat, melt butter with salt, pepper, and curry. Sprinkle in flour and whisk until smooth. Slowly add milk, continuing to whisk to keep smooth. Bring to a boil, stirring constantly until sauce begins to thicken. Boil for 2 minutes, continuing to stir. Remove from heat and cool.
Ingredients
1 1/2 pound haddock or other type of fish fillets
1 medium onion, finely chopped
2 1/2 tablespoons flour
1 tablespoon cornstarch
1 egg
2-3 teaspoons salt
1/6 teaspoon pepper
1 cup milk
Oil for frying
Instructions
1. Mince fish and onions and mix together in a medium bowl. Blend in flour, cornstarch, egg, salt, and pepper. Add milk gradually and stir well.
2. Cover and refrigerate for 30 minutes to thicken. When set, scoop by tablespoonful and form into rounded balls. On stovetop, fry in 2-3” of hot oil, turning until lightly browned on all sides.
3. Serve with melted butter, curry cream sauce (recipe below), remoulade (recipe above), or brown gravy.
Curry Cream Sauce
3 tablespoons butter
salt and pepper to taste
1⁄4 teaspoon curry
1⁄4 cup flour
1 1⁄2 cups milk
In a small skillet over medium heat, melt butter with salt, pepper, and curry. Sprinkle in flour and whisk until smooth. Slowly add milk, continuing to whisk to keep smooth. Bring to a boil, stirring constantly until sauce begins to thicken. Boil for 2 minutes, continuing to stir. Remove from heat and cool.
Rúgbrauð Svart
This traditional bread is sweet, heavy and hearty, excellent with a main dish or to make a sandwich. This bread freezes very well.
Ingredients
1 cup buttermilk
1 cup sour cream
3/4 cup dark corn syrup
1 cup all-purpose white flour
1 cup whole wheat flour
1 cup rye flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
1. Heat oven to 250°. Grease a 5x9 bread loaf pan.
2. In a large bowl, blend together buttermilk, sour cream, and corn syrup.
3. In a separate bowl, mix flours, baking powder, baking soda and salt.
4. Add the dry ingredients to buttermilk mixture and blend completely.
5. Pour into prepared loaf pan.
6. Bake for 3 hours.
7. Remove from oven, cool completely on wire rack.
Yields 1 loaf
Ingredients
1 cup buttermilk
1 cup sour cream
3/4 cup dark corn syrup
1 cup all-purpose white flour
1 cup whole wheat flour
1 cup rye flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
1. Heat oven to 250°. Grease a 5x9 bread loaf pan.
2. In a large bowl, blend together buttermilk, sour cream, and corn syrup.
3. In a separate bowl, mix flours, baking powder, baking soda and salt.
4. Add the dry ingredients to buttermilk mixture and blend completely.
5. Pour into prepared loaf pan.
6. Bake for 3 hours.
7. Remove from oven, cool completely on wire rack.
Yields 1 loaf
Piparkökur
Icelandic pepper cookies are very light and crispy with a mild pepper flavor.
Ingredients
1 1/4 cups butter, softened
1 1/4 cups sugar
3/4 cup light corn syrup
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
Instructions
1. In a large bowl, cream butter and sugar until smooth. Beat in the corn syrup and eggs, mixing well after each addition. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. The dough will be very soft. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
2. Preheat oven to 350°. Line baking sheets with parchment paper. Roll dough into ½” balls and place on prepared baking sheet at least 2” apart. Place ½ cup of flour in a shallow dish, the using a smooth-bottom glass, dip into the flour and press the cookies flat.
3. Bake for 10 minutes. Remove from oven and lift up sheet of parchment paper without disturbing cookies. Cool on baking racks. When cool, gently peel the cookies from the paper. They will be very thin and crisp. Store in cookie jar or sealed container.
Ingredients
1 1/4 cups butter, softened
1 1/4 cups sugar
3/4 cup light corn syrup
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
Instructions
1. In a large bowl, cream butter and sugar until smooth. Beat in the corn syrup and eggs, mixing well after each addition. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. The dough will be very soft. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
2. Preheat oven to 350°. Line baking sheets with parchment paper. Roll dough into ½” balls and place on prepared baking sheet at least 2” apart. Place ½ cup of flour in a shallow dish, the using a smooth-bottom glass, dip into the flour and press the cookies flat.
3. Bake for 10 minutes. Remove from oven and lift up sheet of parchment paper without disturbing cookies. Cool on baking racks. When cool, gently peel the cookies from the paper. They will be very thin and crisp. Store in cookie jar or sealed container.