The Scandinavian Cookbook

Having a Danish heritage, I picked this book up and immediately turned to the index to find the author’s Aebilskiver recipe. Would it resemble the one I have had every Christmas over the past MANY years? Alas, no Aebilskiver recipe is to be found in The Scandinavian Cookbook. As I read this book however, I am stunned by the photography of Lars Ranek. I am an armchair traveler as many of us are in this economic downturn, and the recipes and photographs transport me to the world of sea and ice instantly. It permeates the recipes and not only tempts the palate but also gives a “taste” of Scandinavia. Although it is the perfect cookbook to read, the true test lies in the success of the recipes. I couldn’t choose which dishes to try first so used a common tactic I often resort to when perusing menus in a new restaurant. Someone told me years ago the quality of a restaurant is directly proportional to its ability to produce a good roast chicken. So the roast chicken made the cut along with the summer green salad and apple trifle. Ms. Hahnemann gives menu recommendations with many of the dishes and makes planning easy. Being a bit of an explorer, I added the pickled beets and rye bread to my list. Surprisingly, my grocery list was short as each recipe is straightforward with few ingredients, allowing the primary flavors of each dish to shine. The salad was light and flavorful, the chicken moist and tender. My family raved over the roast vegetables and they were a welcome change from the standard potatoes. I made the apple trifle in individual glasses and the vanilla added aroma and smoothness to the dish. The croutons were great but next time I make this (and I WILL make it again!) I will crumble palmiers from my local bakery to save time. I also added some nice vanilla and sweetened the whipped cream. Ms. Hahnemann has done a lovely job of incorporating Scandinavian flavors for those of us in America while using ingredients that are found locally. I am not sure how the Waldorf salad made the cut (it originally was made in New York by a Swiss maitre d’hotel!) but this proves to be a minor distraction. She has arranged the cookbook based on seasonal recipes so although I miss my beloved Aebelskivers in the December section, I cannot wait for currants to come into season so that I may try the beautiful red currant and strawberry smoothies in July!