Recipe: Swedish smorgasbord

Makes about 60 tiny meatballs.

Note: There are as many Swedish meatball recipes as there are Swedish grandmothers. The best meatballs are made by your own grandma. This recipe is an updated version combining tricks from old recipes (adding potatoes to the mix stretches the recipe and lightens the balls), and pays homage to the new immigrants shaping both Swedish and American cuisine (panko breadcrumbs and Sriracha). Panko breadcrumbs are lighter and bigger than the traditional version, which could be substituted. Sriracha sauce is an Asian hot sauce. In Sweden, meatballs are served with a sauce on the side, if at all. This version calls for the sauce to be added before serving. It adds flavor to the meatballs and keeps them from drying out as they sit on the buffet. To rice potatoes, put boiled potatoes through a potato ricer or food mill. From Patrice Johnson.

Meatballs:

• 2/3 scant cup panko breadcrumbs (see Note)

• 1/2 c. half-and-half

• 1 c. riced, cooked russet potato, cooled (about 1 potato, peeled; see Note)

• 1 grated medium yellow onion (about 1/2 c.)

• 1 tbsp. prepared Swedish mustard (or any coarse brown or even yellow mustard)

• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)

• 1 tsp. brown sugar

• 1 tsp. salt

• 1/2 tsp. black pepper

• 1/2 tsp. nutmeg

• 1 lb. (85 to 90 percent lean) ground beef

• 1/2 lb. ground pork

Sauce:

• 1 tbsp. butter

• 3/4 c. lingonberry preserves, with more for serving

• 1/2 c. dry red wine (or substitute chicken stock)

• Juice and zest from 1 orange

• 2 tbsp. aquavit

• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)

• 1/4 tsp. nutmeg

• Salt and pepper to taste

Directions

To make meatballs: Combine breadcrumbs and half-and-half in medium-sized bowl, stirring with spatula until crumbs are moistened and soak up the half-and-half; stir in potato and set aside.

In a very large bowl, mix onion, egg yolks, mustard, 1 1/2 teaspoons fresh ginger, sugar, salt, pepper, allspice and nutmeg; use your hands to combine thoroughly. Add beef and pork and mix well but gently. Add the breadcrumb and half-and-half mixture, and mix well.

To make lingonberry reduction: Melt butter in large saucepan over medium heat; add shallot and sauté until softened, about 3 to 5 minutes.

Add preserves, wine, orange juice and zest, aquavit, 1 1/2 teaspoon fresh ginger, Sriracha, nutmeg, and salt and pepper to taste. Bring to a simmer; cook gently about 5 to 10 minutes, or until sauce is reduced slightly and begins to thicken. If meatballs are still baking, remove sauce from heat and cover.

Bring sauce back to simmer over medium heat; gently stir in cooked meatballs to coat with reduction. Reduce heat to medium-low and simmer for an additional 5 minutes, stirring occasionally. Transfer to chafing dish or slow cooker to keep warm.

Serve hot with pickled cucumbers (see recipe) and additional lingonberry preserves.

Nutrition information per 1 meatball with 1 teaspoon sauce:

Carbohydrates3 gSaturated fat1 gCalcium6 mg

Protein2 gCholesterol15 mgDietary fiber0 g

Diabetic exchanges per serving: ½ fat.

Serves 8 to 12.

Note: From Patrice Johnson.

• 1/2 c. thinly sliced red onion

• 1/2 c. thinly sliced carrots, if desired

• 2 tbsp. fresh dill

• 1/2 c. distilled white vinegar

• 1 c. sugar

• 1 c. water

• Salt and pepper to taste

Directions

Rinse herring in cold water and drain; discard any onion with it. Combine herring, onion, carrots and dill.

Whisk together vinegar, sugar, allspice and 1 cup water in medium-size saucepan, and bring to boil until sugar is dissolved. Remove from heat and taste before adding salt and pepper (as much as 1 teaspoon salt and 1/2 teaspoon pepper). Pour over herring mixture and chill.

Calories109Fat7 gSodium330 mg

Carbohydrates6 gSaturated fat1 gCalcium29 mg

Protein5 gCholesterol5 mgDietary fiber0 g

Diabetic exchanges per serving: ½ other carb, 1 high-fat meat.

Serves 8 to 12.

• 1 lb. prepared pickled herring

• 1/2 c. sour cream

• 1/4 c. prepared horseradish

• 2 tbsp. sugar

• 1 small shallot, diced

• Black pepper

Directions

Drain herring and discard any onion with it.

In medium-size bowl, whisk together sour cream, horseradish, sugar, shallot and chives. Season to taste with black pepper. Fold herring into mixture and chill.

Nutrition information per each of 12 servings:

Carbohydrates7 gSaturated fat2 gCalcium43 mg

Protein6 gCholesterol10 mgDietary fiber0 g

Diabetic exchanges per serving: ½ other carb, 1 high-fat meat.

Makes about 24 (2-inch) blini.

Note: From Patrice Johnson.

• 3 tbsp. warm water

• 1 tbsp. sugar

• 1 c. whole milk

• 2 eggs, separated

• 1/2 c. rye flour

• Pinch of salt

• 2 tbsp. melted butter

• 2 tbsp. fresh dill, chopped fine

• Roe Butter (see recipe)

Directions

In large mixing bowl, whisk together yeast mixture, milk, egg yolks, both flours and salt; cover and let rise for 1 hour.

Beat egg whites to stiff peaks and fold into batter. Stir in melted butter and dill; set aside 10 minutes.

Heat nonstick skillet to medium. Drop 1 to 2 tablespoons of batter onto skillet for each blini; work in small batches. Cook about 1 to 2 minutes; flip when bubbles appear on surface of each blini and continue cooking additional 30 seconds to 1 minute. Remove from pan and cover cooked blini to keep warm before serving. To serve, top with Roe Butter.

Nutrition information per 1 blini without Roe Butter:

Calories41Fat2 gSodium16 mg

Protein1 gCholesterol19 mgDietary fiber0 g

Diabetic exchanges per serving: ½ other carb, ½ fat.

Makes about 1 cup.

Note: From Patrice Johnson.

• 1 c. butter, room temperature

• 3/4 oz. red flying fish roe (or use your favorite inexpensive variety)

• 3/4 oz. black flying fish roe (or use your favorite inexpensive variety)

Directions

Place butter in a small mixing bowl, and place the bowl inside of a larger mixing bowl. Add enough hot water to the larger bowl so that the water just comes up the sides of the smaller bowl. Gently whisk butter as it melts and replace water as needed.

Transfer just-melted butter to medium-sized bowl and very gently fold in shallots and roe. Transfer to small container and chill until ready to serve.

Note: The ice added to the brine will keep the cucumbers and dill bright green and fresh. From Patrice Johnson.

• 1/2 c. distilled white vinegar

• 1 c. sugar

• 2 tsp. allspice berries

• 1 tsp. caraway seeds

• 1 tsp. salt

• 1/2 tsp. pepper

• 2 tbsp. fresh dill

• 2 c. thinly sliced cucumbers

• 1/2 c. thinly sliced red onion

Whisk together vinegar, sugar, allspice, caraway and 1/2 cup water, salt and pepper in medium-size saucepan, and bring to boil until sugar is dissolved. Remove from heat and steep for about 30 minutes. Meanwhile, put cucumbers and onion in a bowl.

Add ice cubes and dill to vinegar mixture and pour all over the cucumbers and onions. Chill or serve at room temperature.

Nutrition information per 1 tablespoon (about 2 slices):

Calories6Fat0 gSodium30 mg

Carbohydrates2 gSaturated fat0 gCalcium1 mg

Diabetic exchanges per serving: Free food.

Makes 2 cups.

Note: Add these to a cheese plate. They are delicious when spread on meat sandwiches and a great vegan substitute for caviar. Plop them over deviled eggs. Or add them to cranberry sauce. From Patrice Johnson.

• 1 c. mustard seeds

• 1 c. white wine vinegar

• 3 c. water

• Salt, to taste

• Pepper, to taste

• Other spices, as desired

Directions

Prepare vinegar pickling sauce by combining vinegar, sugar, 3 cups water, salt and pepper to taste, and any other spices you wish. Bring to a simmer. When sugar is completely dissolved, add seeds. Simmer 10 to 15 minutes. Cool and place in a quart jar. Store in the refrigerator up to a month.

Nutrition information per 1 tablespoon:

Calories28Fat1 gSodium1 mg

Carbohydrates4 gSaturated fat0 gCalcium9 mg

Protein1 gCholesterol0 mgDietary fiber0 g