Wild and Free

I’m concluding Sweden with a post on critters. When it comes to spotting wildlife, you’ve probably heard of Africa’s “Big 5,” (lion, elephant, buffalo, black rhinoceros and leapord), but did you know Sweden has a “Big 5” too? Those doing the Swedish version of a photo safari keep an eye out for the following creatures:

1. Brown Bears: Sweden's largest predator dines primarily on berries, ants, shrubs, voles and salmon, but that doesn’t mean it’s safe to get up close and personal!

2. Wolverines: These shy predators are members of the otter/badger family, but can get pretty vicious when confronted…so don’t. Mostly, they are hard to find and are Sweden’s most threatened species.

3. Wolves: These beautiful animals were driven to extinction in Sweden in 1970, but started appearing again seven years later. Back from the brink, there are now about 130.

4. Golden Eagles: One of the largest birds of prey, these eagles can be found primarily in the north of Sweden.

5. Lynx: Skillful hunters, Lynx are Sweden’s only form of wildcat. They are as elusive as they are beautiful, and few people have the opportunity to see one in the wild.

Well that concludes the “Big 5,” but I can’t end this post without adding one more creature because it’s one of my very favorites: The MOOSE! Who can resist those deep brown eyes, that big velvety muzzle? So for myself and moose lovers everywhere, here’s a pic!

A Table Full of Food

Still featuring Sweden this week, with today’s focus on FOOD! (scroll down for recipes)

Who can resist a good smorgasbord? You don’t really hear that word much anymore, it’s been replaced by the shorter, easier-to-spell “buffet.” But it was the Swedes that made popular the idea of a table laden with a variety of foods where guests or customers could fill their plates. Smorgas means something akin to “open sandwich,” and bord means “table,” but a true smorgasbord does not have sandwiches. Instead, you’ll find numerous small dishes containing pickled herring with onions, Swedish meatballs, salmon, eggs, fried potatoes, salads, pies and more.

Nowadays, fast food is very popular in Sweden. You can go to a korvkiosk stand for boiled or fried hot dogs, fries and mashed potatoes!

Easter celebrations in Sweden usually mean coming home from church and enjoying a smorgasbord feast. Afterward, there are plenty of desserts to go around. Here are a couple of recipes for Swedish sweets. (Couldn't find a photo, so enjoy this picture of the Northern Lights instead!)

Spice Cake (kryddkaka)
2 eggs

1 cup sugar

1 1/4 cups all purpose flour

2 tsp. cinnamon

1 tsp. ground cardamom

1/2 tsp. cloves

1 1/2 tsp. baking powder

1/3 cup water

1/4 cup butter

1 tablespoon bread crumbs

Preheat oven to 350°F. Beat eggs until very light and fluffy. Add sugar gradually while beating. Sift together flour, spices and baking powder. Fold this into the egg mixture gently, so as not to deflate eggs. In a small saucepan, heat butter and water over low heat until butter has melted. Once butter melts, bring to a boil and add while still boiling hot to the batter (first mixture). Combine thoroughly. Butter a 7 3/4 inch tube pan and sprinkle evenly with the bread crumbs. Pour cake batter into pan. Bake in preheated 350°F oven 45-50 minutes or until cake tests done. Serve unfrosted or with confectioners icing.
Serving Suggestion: Slice and serve with fruit and fruit syrup topped with whipped cream.

Almond Cake (mandeltårta)
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 16-oz. can pears in light syrup, drained
1 cups sugar, divided
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup buttermilk, divided

Caramel-almond Topping
3/4 cup sugar
1/4 cup water
1/3 cup buttermilk
1/2 cup sliced almonds
1 teaspoon almond extract

To make cake: Preheat oven to 350°F. Coat a 9-inch round cake pan with nonstick cooking spray. Sift together flour, baking powder, baking soda and salt into a bowl. Puree pears in a food processor or blender until smooth. Measure out 1/2 cup of the puree; keep the remainder for another use. Combine 1/2 cup sugar, butter, oil, vanilla, 1/2 teaspoon almond extract and the 1/2 cup pear puree in a mixing bowl. Whisk until well combined.
Beat egg whites in a clean mixing bowl with an electric mixer on low speed until frothy. Add cream of tartar and beat on medium-high speed until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat until firm peaks form. Add 1/4 cup buttermilk to the wet ingredients and beat with the mixer on low speed. Add half of the dry ingredients and beat on low speed until just combined. Repeat with the remaining buttermilk and flour. (Be careful not to overmix, or the cake will be tough.) Fold in the reserved meringue with a rubber spatula. Pour the batter into the prepared cake pan. Bake until a skewer inserted in the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.

To make caramel-almond topping: Combine 3/4 cup sugar with water in a small saucepan. Bring to a simmer over low heat, stirring to dissolve the sugar. Increase the heat to medium and cook, without stirring, until the syrup turns a deep caramel, 4 to 7 minutes. Remove the pan from the heat and slowly add 1/3 cup buttermilk. (The caramel will harden.) Return the caramel to low heat and simmer, stirring constantly, until the caramel dissolves. Stir in almonds and 1 teaspoon almond extract.

Place the cake, upside-down, on a serving plate. Poke holes all over the top with a thin skewer. Spoon the topping over the cake, spreading the almonds evenly and letting the caramel drip down the sides. Let the cake stand for about 1 hour to absorb the syrup, then serve.

Sweden's Icy Wonder

Just imagine a lavish hotel that sparkles like crystal, inside and out! Located in the Land of the Midnight Sun, Sweden’s famous Icehotel (all one word) is created entirely of ice and snow…even the beds. (Thick fur padding and covers keep guests warm and cozy as they sleep.) Elegant chandeliers, artistic statues and wall carvings take this place to levels comparable to any fine “regular” hotel. Even the glasses at the bar are made of ice! The hotel’s renowned restaurant offers unique cuisine that cultivates the many flavors of Swedish Lapland. Just outside, visitors will find the River Torne, and above (depending on the time of year), the amazing Northern Lights.

The hotel is located in Jukkasjärvi, Sweden and is open from December through April.

Check out my next posting for a little bit about Sweden’s food and a recipe as well.

Like to read? My friend Millie Samuelson is the author of Hungry River, which is partly set in Sweden and features main characters born in Sweden. Here’s a quick overview of the story:

In the midst of the deadly 1900 Boxer Rebellion riots, Nils and Lizzie attempt to flee to safety down the treacherous Great Long Yangtze River. When rebel troops capture them, a fierce-faced commander takes one look at them, then shouts to his men, "Where are the foreign devils? I see only white Chinese. Release them!"

Hungry River tells the story of this daring Swedish-American family struggling to survive in war-tormented China -- a story highlighted by their granddaughter Abbie's modern-day journal entries. A romance triangle, danger, tragedy and despair are all part of the plot. But so are faith, hope, love and triumph.

Learn more about Millie’s books on her website: http://www.milliesbooks.org/