Iceland (10.3.16)
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Recipes contributed by Ieda and Heidi Herman.
Many traditional Icelandic recipes are surprisingly simply and easy to prepare, perhaps hearkening to days when the emphasis was on survival; families couldn't spare someone to focus on culinary arts. Even so, Icelandic fare is hearty and rich (and if you consider dishes like the vínarterta below, it can be downright artistic), utilizing a lot of dairy, but minimal meat and sugar. Recipes are flexible and can be adjusted to taste. Enjoy! Click here for books by Heidi, including the cookbook she co-authored with Ieda. Click here to download these recipes. |
Fiskur Með Ostur
Baked fish is a standard fare, but this dish adds a cheesy twist and is so easy to make.
Ingredients
6 fish fillets (cod or other type)
1 lemon
Salt and pepper to taste (pepper is almost unheard of in Iceland, so use sparingly if
aiming for authenticity)
1 cup grated Swiss cheese
1 tablespoon mustard
1 cup cream
1/2 cup bread crumbs
Instructions
Preheat oven to 375°.
Prepare a large baking dish by greasing bottom and sides with butter or use nonstick cooking spray.
Place the fillets flat in a single layer in the prepared dish. Sprinkle with salt, pepper and freshly squeezed lemon juice.
Cover with grated cheese.
In a small bowl, combine the mustard with the cream and mix well. Pour over fish cheese layer.
Sprinkle with bread crumbs.
Bake for 35 minutes.
Alternatives & Substitutions
In place of the Swiss, make with any fondue-type cheese.
Serve with rice, noodles or mashed potatoes.
Yield 3-4 servings
Ingredients
6 fish fillets (cod or other type)
1 lemon
Salt and pepper to taste (pepper is almost unheard of in Iceland, so use sparingly if
aiming for authenticity)
1 cup grated Swiss cheese
1 tablespoon mustard
1 cup cream
1/2 cup bread crumbs
Instructions
Preheat oven to 375°.
Prepare a large baking dish by greasing bottom and sides with butter or use nonstick cooking spray.
Place the fillets flat in a single layer in the prepared dish. Sprinkle with salt, pepper and freshly squeezed lemon juice.
Cover with grated cheese.
In a small bowl, combine the mustard with the cream and mix well. Pour over fish cheese layer.
Sprinkle with bread crumbs.
Bake for 35 minutes.
Alternatives & Substitutions
In place of the Swiss, make with any fondue-type cheese.
Serve with rice, noodles or mashed potatoes.
Yield 3-4 servings
Vínarterta
A traditional 7-layer treat that is surprisingly easy and not too sweet. The perfect Icelandic treat to pair with coffee. Heidi suggests mixing the dough by hand, as using a mixer may result in over-mixed dough that is too soft to work with.
Ingredients
Filling
24 ounces pitted prunes* 1 teaspoon vanilla extract
1 tablespoon lemon juice 1/2 cup sugar
1 teaspoon ground cardamom 1/2 teaspoon cinnamon
Cookie Layer
1 cup butter, softened 4 cups flour
1 1/2 cup sugar 1/2 teaspoon ground cardamom
2 eggs 1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon almond extract
Icing Glaze
1/2 cup powdered sugar
2 tablespoon water (adjust as needed)
Instructions
1. Using a food processor, blend prunes to a thick paste. Place in a medium bowl. Add lemon juice, cardamom, vanilla, sugar and cinnamon, and mix well. Refrigerate until ready to assemble Vínarterta.
2. In one large bowl, cream the butter and sugar together. Beat in eggs one at a time. In a smaller bowl, mix together the milk, vanilla extract and almond extract. In a third bowl, mix together the flour, cardamom and baking powder.
3. Add a third of your dry ingredients to the creamed butter bowl and mix well. Then, add a third of the milk mixture to the butter bowl and mix well. Continue to alternate adding dry ingredients and wet ingredients to the butter bowl until everything is mixed together and batter is smooth.
4. Divide dough into 7 small balls. Wrap in plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350°. To prepare baking surface for seven layers, measure and cut parchment or baking sheets into seven 8”x 8” squares.
6. Place one baking square on flat surface and tape to the work area. Lightly dust with powdered sugar (this will prevent sticking similar to flour but will not change the flavor). Place one dough ball in center and gently roll thin until dough covers entire surface just to edge. Remove tape from the paper and place the baking sheet directly on the cookie sheet or baking tray. Repeat with 2nd sheet and 2nd dough ball, continuing until all 7 are complete.
7. Bake each layer for 10-12 minutes until firm, but not brown. Layers can be baked two at a time by placing them side by side on a single baking sheet. Transfer baking sheets to wire rack to cool completely.
8. To assemble, warm prune filling to room temperature. Start with a cookie layer, cover completely with a generous, but not thick, layer of filling. Top with another cookie layer and cover with filling. Continue until all 7 layers are stacked. The top layer can be covered with a thin icing glaze.
9. Cover cake in plastic wrap and store in a cool, dry place for at least 3 days prior to serving. Store up to 4 weeks.
* If using dried prunes (which are drier than pitted prunes), cook them with 1-2 cups water in large saucepan over medium heat until soft, before proceeding.
Ingredients
Filling
24 ounces pitted prunes* 1 teaspoon vanilla extract
1 tablespoon lemon juice 1/2 cup sugar
1 teaspoon ground cardamom 1/2 teaspoon cinnamon
Cookie Layer
1 cup butter, softened 4 cups flour
1 1/2 cup sugar 1/2 teaspoon ground cardamom
2 eggs 1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon almond extract
Icing Glaze
1/2 cup powdered sugar
2 tablespoon water (adjust as needed)
Instructions
1. Using a food processor, blend prunes to a thick paste. Place in a medium bowl. Add lemon juice, cardamom, vanilla, sugar and cinnamon, and mix well. Refrigerate until ready to assemble Vínarterta.
2. In one large bowl, cream the butter and sugar together. Beat in eggs one at a time. In a smaller bowl, mix together the milk, vanilla extract and almond extract. In a third bowl, mix together the flour, cardamom and baking powder.
3. Add a third of your dry ingredients to the creamed butter bowl and mix well. Then, add a third of the milk mixture to the butter bowl and mix well. Continue to alternate adding dry ingredients and wet ingredients to the butter bowl until everything is mixed together and batter is smooth.
4. Divide dough into 7 small balls. Wrap in plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350°. To prepare baking surface for seven layers, measure and cut parchment or baking sheets into seven 8”x 8” squares.
6. Place one baking square on flat surface and tape to the work area. Lightly dust with powdered sugar (this will prevent sticking similar to flour but will not change the flavor). Place one dough ball in center and gently roll thin until dough covers entire surface just to edge. Remove tape from the paper and place the baking sheet directly on the cookie sheet or baking tray. Repeat with 2nd sheet and 2nd dough ball, continuing until all 7 are complete.
7. Bake each layer for 10-12 minutes until firm, but not brown. Layers can be baked two at a time by placing them side by side on a single baking sheet. Transfer baking sheets to wire rack to cool completely.
8. To assemble, warm prune filling to room temperature. Start with a cookie layer, cover completely with a generous, but not thick, layer of filling. Top with another cookie layer and cover with filling. Continue until all 7 layers are stacked. The top layer can be covered with a thin icing glaze.
9. Cover cake in plastic wrap and store in a cool, dry place for at least 3 days prior to serving. Store up to 4 weeks.
* If using dried prunes (which are drier than pitted prunes), cook them with 1-2 cups water in large saucepan over medium heat until soft, before proceeding.