New recipes

Veranda Way

Veranda Way

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Makes 1 Servings


  • 1¾ ounces gin

  • 1¼ ounces tepache (click here for recipe)

  • ½ ounce Aperol

  • ½ ounce fresh lime juice

  • ¼ ounce simple syrup (click here for recipe)

  • Pineapple wedge, for garnish

Recipe Preparation

  • Combine gin, tepache, Aperol, lime juice, and simple syrup in a cocktail shaker and fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with cinnamon ice. Garnish with pineapple.

Recipe by Scofflaw, Chicago


Photos by Alex Lau

Reviews Section



BA LogoBon appetit

Sign up for the Bon Appétit


Will be used in accordance with our user agreement and privacy policy

Explore Bon Appétit

More from Bon Appétit

recipeButtery Tomato and Cinnamon-Spiced Rice2020-08-11T09:00:00.000Z

recipeBasque Burnt Cheesecake2019-01-24T15:00:00.000Z

recipeOur site's Best Pesto2018-08-21T11:00:00.000Z

BA LogoBon appetit
  • Subscription Services
  • Contact Bon Appétit
  • Reprints/Permissions
  • Newsletter Signup
  • Accessibility Help
  • RSS Feeds
  • Site Map
  • Condé Nast Store
  • Careers
  • Bon Appétit Media Kit

Food Innovation Group: Bon Appétit and Epicurious
© 2020 Condé Nast. All rights reserved.
Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).
Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

The Veranda, for dinner

There was some recent discussion of the Veranda (Four Seasons) as a dinner option in another thread, but after last night’s experience perhaps it is better to start a new one. A place that has earned its reputation for breakfast/brunch over the years has been serving some of the most interesting Italian cuisine in Las Vegas since Antonio Minichiello took over the kitchen. Yet much of that cooking remains far off of the radar screens.

The menu is filled with “signature” dishes across the board. The latest visit (apologies for the photos being a little dark, but more on that in a moment) started with a Beet Carpaccio, with ricotta, citrus rainbow carrots, candied hazelnuts and a passion fruit vinaigrette. For the entrée Tortelloni Zucca e Manzo, stuffed with braised short rib, and topped with pumpkin, smoked brown butter, winter truffle and sage. And to finish, an apple tartlet with fresh figs and dulce de leche ice cream, which I was fortunately able to pair with the very last of their in-house apple brandy.

Both the creativity and the execution were spot-on throughout. Call it “refined rustic” – earthy flavors brought together with balance, and the service the usual Four Seasons standard. Alas, then comes the “but”…

In that other recent thread there was mention from LVI of how antiseptic the room is in the evening, and it really is a hindrance, on nights when it is not warm enough to sit outside. The restaurant was designed for breakfast/lunch, with the glass and high ceilings creating a bright environment for those times. At dinner it feels open and cavernous, lacking in any kind of intimacy. Not sure how they will work around it, but despite that the Veranda deserves to be on the short-list of anyone looking for genuine Italian options in Las Vegas.

How to Make a Natural Bird Repellent Spray

While there are many commercial bird deterrents on the market, many of them contain harsh chemicals that could be harmful to your family and that could further damage your garden, not to mention expensive. If you want to keep birds from destroying your garden, here are three non-toxic, cost-effective bird repellent recipes for keeping birds away.

Chili Peppers to Keep Birds Away

You can use chili peppers, apple cider vinegar, and water to make a homemade bird repellent spray to keep birds off your garden plants. To eliminate bird activity in your yard, spray this spray on your plants and other areas where birds tend to gather to keep them at bay.

Homemade Chili Pepper Bird Repellent Spray

  • 2 dozen chili peppers
  • ½ gallon of water
  • ¼ cup apple cider vinegar
  • Empty two-liter soda bottle or another container
  • Spray bottle

In a small bowl, crush the chili peppers, making sure to mash them well. Fill the empty soda bottle with the water, then add the crushed red pepper to the container. Replace the lid and shake well. Place the container in the sun for five days to ferment. After five days, bring it inside.

Add the apple cider vinegar to the mixture. Pour the homemade bird repellent into the spray bottle, then spray the mixture on your plants and in the larger areas where birds regularly visit. The spray works great to repel birds, and the vinegar for plants is safe to use. Repeat the process every couple of days to ensure birds stay away from your plants.

Cayenne Pepper to Repel Birds

Just like with the chili pepper spray, you can mix cayenne pepper with water to keep birds and other animals away from your plants. Animals can’t stand the smell of cayenne pepper and will steer well clear of any areas that have been sprayed with this mixture. Cayenne pepper also works great as homemade skunk repellent.

DIY Cayenne Pepper Animal Repellent Recipe

  • 2 tablespoons cayenne pepper
  • 1 gallon of water
  • Several drops of liquid dish soap
  • Spray bottle
  • Large bowl or container

Pour the water into a large bowl. Add the cayenne pepper and the liquid dish soap to the mix. Vigorously stir the solution to ensure the pepper is thoroughly mixed. Allow the mixture to sit overnight.

The following day, stir the repellent again, then use a funnel to add the liquid to a spray bottle. Spray the tops and bottoms of your plant leaves to protect them and steer away birds that are looking for a snack.

Reapply the spray every week and after it’s rained. If you are having problems with cats using your yard as their private litter box, you can also use this spray to keep cats out of the sandbox and garden.

Garlic Oil Spray for Bird Control

A surprisingly easy pest control solution for getting rid of birds is garlic oil. The strong odor of garlic is exceptionally unpleasant to pigeons and other birds. As a bird-repeller, garlic oil is an extremely affordable, non-toxic, and environmentally friendly alternative bird control method.

An added benefit of garlic oil is that it will also repel squirrels, providing your garden an extra layer of protection from these pests. You can either buy some garlic oil at the store or make your own homemade pigeon repellent with garlic oil at home.

Homemade Garlic Oil Bird Repellent

Remove the garlic peel from the cloves. Using the back of a knife, crush the garlic cloves, then place them in the glass jar. Pour the olive oil over the crushed garlic. Replace the lid to the jar and shake to mix the garlic and oil.

Store the jar in the refrigerator for five days to allow the flavors to blend. Place the garlic oil in containers around your garden or add it to a spray bottle and spray your plants and other areas around your home like your windowsills. The pungent aroma of this homemade pigeon repellent will drive birds from your yard.


From studying brewing basics to perfecting your finesse, learn how to become an at-home barista.

How to Use a Coffee Brewer

Drip coffee is a convenient way to make great coffee. With the right grind and pure water, you can brew a fantastic cup in a coffee brewer.



For a flat bottom filter, use a medium grind that resembles sea salt. Cone filters use a finer grind that resembles granulated sugar.


Use 2 tablespoons of freshly ground coffee for every 6 ounces of water.


Brewed coffee is always best fresh, so make as much as you’ll enjoy in a sitting. Reheating coffee can dull the flavor.

The Itinerary

Day 1
Arrivals at leisure to Hotel du Louvre
– Welcome reception and dinner
– Included Meals: Dinner

Day 2
Private tour of the Hôtel Drouot, the world’s oldest public sales auction room and museum
– Exclusive visit to Pierre Frey’s archives
– Evening at leisure
– Included Meals: Breakfast & Lunch

Day 3
– Guided tour of the covered passages of Paris
– Private visit to the home of a Parisian interior decorator
– Included Meals: Breakfast & Dinner

Day 4
Guided tour of Nissim de Camondo Museum, a private mansion built in 1911 by the Comte Moïse de Camondo in the style of the Trianon Palace
– Backstage access at the Palais Garnier opera house which will include a behind-the-scenes look at spaces not open to the public
– Included Meals: Breakfast

Day 5
Travel to Poissy for a guided tour of Le Corbusier’s Villa Savoye, a distinct modernist villa which is also a registered UNESCO World Heritage Site
– Behind-the-scenes tour of the prestigious Manufacture Nationale de Sèvres, which has preserved ancient techniques for designing porcelain artworks since 1740
– Intimate visit to the home of a local gallery owner
– Included Meals: Breakfast & Lunch

Day 6
– Spend the day surrounded by opulence at the Palace of Versailles:
- Guided tour of the Palace including temporary exhibitions
- Trianon Palace
- The Gardens
- Access to areas of Versailles Palace not open to the public
– Lunch at Alain Ducasse's Ore
– Explore the town of Versailles, including boutiques and open-air market, at your leisure
– Included Meals: Breakfast & Lunch

Day 7
– Stroll through Saint-Ouen, home to the world’s largest flea market (a local expert will guide you through the 70,000 sq. ft. labyrinth filled with furnishings, fashions, and curiosities!)
– Visit the impressive Frank Gehry-designed Fondation Louis Vuitton
– Farewell dinner at a local art nouveau restaurant
– Included Meals: Breakfast & Dinner

Day 8
Departures at leisure
– Included Meals: Breakfast

Veranda: Turkish on Coney Island Avenue

A couple of times when I've overshot Taci's Beyti on Coney Island at Ave P, I've passed another place on the opposite side of the street, Veranda between Aves U and V. On Saturday night, a friend and I gave it a shot.

It's a freestanding building with a smal parking lot and the titular veranda overlooking same. It was too cold to eat outside, so we headed into the spacious dining room. Functional and clean, with a counter that at first glance appears to be a sushi bar but is really a charcoal grill over which various kebabs are cooked.

We started with a bunch of salads, all terrific: coban salatasi, the chopped shepherd's salad, patlican salatasi, the eggplant puree that is essentially a tahini-less babaganoush, and a strained yogurt with roasted peppers. As per usual in a Turkish restaurant, very good flat bread sprinkled with nigella seeds. I ordered a fava bean salad thinking it might be made with fresh ones, but it was made from dried and was essentially foul--not that there's anything wrong with that. (Foul, the Egyptian bean dish, not foul the bird or foul the icky.)

I ordered the beyti kebab, ground lamb with parsley and spices and grilled in a long sausage shape. This version was wrapped in thin flatbread (like a flour tortilla almost) before being cut into sections--kind of like a cooked lamb maki--and was delicious. Friend had something I love at Turkish restaurants: grilled chicken thighs that have been partially boned so that the bone is attached at one end and the other end is free so you can use it as a handle. These had, I think, been marinated in yogurt and spices before being grilled and were just delicious.

They didn't for some reason carry Efes beer, but we had glasses of white Turkish wine that were fine. I saw some French fries go by that looked improbably fine. We skipped dessert, which I now kind of regret, but I had good Turkish coffee and friend had apple tea.

Our waitress was particularly sweet. With tip the bill came to about $63.

If anyone can tell me why Turkish restaurants always seem to attract Russian crowds, I'd appreciate it. I'm beginning to think that Turkish is to Russian as Chinese is to Jewish.

Insert a Miletta #4 filter with the folded sides lining up with the Bee House's handle and rinse it with hot water. Discard the rinse water, returning the kettle to your heat source, and add coffee. When the water reaches a boil, take the kettle off the heat and let it cool for 30 seconds. Pour only enough water to cover the grounds—this is the "bloom" pour. It ensures your coffee won't be too weak or too bitter.

Once the water from the bloom pour drains completely, slowly fill the brewer to the top by adding water in a slow, circular motion.

Restaurant Insider with Anne Lee: The Veranda

RB: This place has held wonderful memories for me. I used to come here when I was younger — listening to Danny Kaleikini sing on the beach, to taking my kids here when they were little for Fruit Loops and to watch the dolphins. Through the years, there have been countless dinners and meaningful celebrations that I have attended here at The Kahala.

AL: Where did you grow up and how did you get to Hawaii?

RB: I was born and raised in Cambridge, Massachusetts. When I was 18, I was attending a prep school at a naval academy, and my father was a machinist working at Watertown Arsenal in Boston. This location was closing and had an option to be transferred to either Newport News, Virginia or Pearl Harbor. My mother wanted to come to Hawaii, but not without her oldest son — me! That changed my destiny.

I attended University of Hawaii and played football for a couple of years. I had to go back to the East Coast due to family circumstances. Coach Larry Price, who I played for at the time, understood my need to leave. I had a successful career playing football and continued on that path. I graduated from Springfield College, and started coaching at University of Connecticut in my 20s. We stayed in touch through the years. In 1971, he asked me to come back to Hawaii to coach football with him and I did. Hawaii is my home — all three of my children were born here.

AL: You also had a stint in sales, and that’s how you became affiliated with the television stations. Tell me about this journey. RB: I coached alongside coach Price for five seasons, and my wife and I found out that we had a baby on the way. Knowing the salary, coaching wasn’t the greatest, and I took the opportunity to do sales at KGMB in 1978.

In 2008, the recession hit very hard for our stations — all media for that matter suffered as a result of businesses closing, layoffs, etc. Out of that situation came the opportunity to merge the three stations (KGMB, KHNL and K5) and create something for Hawaii that it had never seen before.

Foie Gras Musubi ($28), Caviar Fries ($50), Truffled Deviled Eggs ($10), Salmon Flat Bread ($26) and Buckwheat Waffle ($10)

We were on life support, and with the resources we had, we built the largest television newsroom in the state.

We understood mobile technology to the extent we could in 2009, and we never looked back. I am fond of the memories, not just the awards that we won, but serving the people of Hawaii. We couldn’t have done it without the great men and women that were on the team. I am proud of all of them and always will be.

This was my last year in broadcasting and something I’m really proud of. I spent 43 years from those humble beginnings at what is now called Hawaii News Now.

AL: You come from an Italian background. I also grew up on the East Coast, surrounded by Italian friends. It’s very similar to the aloha spirit here, where families gather for food and celebrations. Where were some of your favorite eateries here in Hawaii?

RB: My parents are Italian, and I grew up bilingual in a large Italian household. Although my parents didn’t have a lot of money, we always had clean clothes and lots of great food! I remember food being the center of everything. When I moved to Hawaii, I thought it was going to be different and exotic. It was, yet also so similar because of the gatherings, celebrations and aloha. My assimilation to Hawaii was very natural. My children were born here and although this wasn’t my birthplace, I always felt like I’m from here and am blessed to make Hawaii my home. I always felt that I was invited as a special guest to a very special party to be able to do the incredible things with incredible people.

There were not that many Italian restaurants here back in the day, but when Stan Sheriff was still alive, we spent a lot of time at Paesanos in Manoa Marketplace.

The Kahala is where I chose to do this interview, as I have spent a lot of time here over the years and have many special memories. I can tell you the whole Stan Sheriff Center was designed on a napkin at the bar right here at this hotel.

Over the years, there have been restaurants that have come and gone. One in particular that I loved was Like Like Drive Inn, and even before then, Kuhio Grille in Moiliili. Back when I was coaching, to me that was like dining out. If you could have a tuna fish sandwich and crackers, that was a big deal. Part of the lifestyle here in Hawaii is about food, how food is served, the things that take place while having a meal that defines our relationships and who we are. I feel that some of the best food I have had was at peoples’ homes, in their backyards. I have some fond memories of eating, sharing and developing friendships here.

AL: The pandemic impacted our restaurants. What do you see for the future for the industry in Hawaii?

R B : Let’s frame the restaurant industry statewide. It’s a sophisticated business that brings in $6.5 billion a year to our economy, about 19%. This industry employs more than 103,000 people. Forty percent of our restaurants have closed. Some intend to reopen, some may not, and perhaps new restaurants will be opening. It’s such an important part of our experiences and quality of life for the local community and visitors. We are hoping to see this restored.

The standpoint, at least what’s in my power, is on how we evolve here on the tiers. We are at capacity in restaurants, bars are reopen, we can serve alcohol until midnight, weddings are back with 100 people outside. These businesses need to come back for us. Working with the state Department of Health, we are doing what we can to move forward and ensure their success, and to get back to a place where we once were.

AL: I need to ask you this question: Why did you want to be mayor?

RB: What it really came down to was a sense, a love of place, a sense of responsibility, looking at the landscape — and this was all before the pandemic. Through my work in the community, my work at HNN and the “lens,” if you will, of a newsroom, stories that we covered, I was very aware of what we were facing. I was 73, didn’t want to stay at the dance too long at HNN, and I really wanted to do something after that would matter. I made the decision on what would have been the date of my mother’s 100th birthday out of respect for her. If she was alive and I was able to ask her what should I do next, she would have told me to do this. In her spirit and in her name, she was the reason why I came to Hawaii and why I decided to go for it!

The Kahala Hotel executive chef Jonathan Mizukami prepared amazing dishes for this feature:

• Foie Gras Musubi: “We are one of maybe four other people that have been able to try this dish. It’s going to be on the menu soon and it’s similar to the popular Ahi Katsu Musubi,” says Anne Lee.

• Caviar Fries ($50) with Regiis Ova Caviar that’s co-founded by Thomas Keller of French Laundry, ikura, tobiko, crème fraiche and chives.

• Buckwheat Waffle ($10), a type of smoresboard (open-face sandwich), and the waffle is topped with ikura, herb salad and crème fraiche.

• Truffled Deviled Eggs ($10), a perfect start before your entrée.

• Salmon Flat Bread ($24) with crème fraiche, local herbs, ikura and salmon.

Veranda Way - Recipes

This Lemony Fettuccine Alfredo recipe is one of my favorites. You can make this creamy pasta quickly and easily from store cupboard staples, and the flavour is so bright and cheerful!

A day spent making Rhubarb Syrups. My idea of the perfect day! I made three different kinds. Simple rhubarb, rhubarb & star anise, and rhubarb & rosewater.

A day spent making Rhubarb Syrups. My idea of the perfect day! I made three different kinds. Simple rhubarb, rhubarb & star anise, and rhubarb & rosewater.

A classic summer bake, this lemon and elderflower cake makes a beautiful birthday centrepiece or dinner party dessert.

It’s one of my favourite traditions to do at the beginning of each summer. The elderflowers grow wild in woods and hedgerows, so something really fun to do over a weekend!

I love the flavours of rosemary and lemon blended together and this recipe is light, refreshing, and perfect for any occasion. The combination of aromas are zingy, fresh, and remind me of Italy!

Cardamom panna cotta with rhubarb is an elegant, yet simple, dessert that makes use of seasonal rhubarb or even strawberries. A creamy base is infused with cardamom, making it as irresistible as it is easy.

love the combinations in this dish – crispy hash browns, silky rich eggs and smoky, spicy harissa. It’s super simple to make, takes about 20 minutes and the ingredients are ones that most of us will always have in our cupboards. I cook this a lot when I am on my own at home, as it’s my TV supper catch-up special. I fry my egg here, but you can poach the egg too.

You can also use chicken, beef, prawns or hearty vegetables such as aubergines, courgettes or tofu. It freezes well, so I double the recipe and freeze half for when I want a day off cooking.

Rhubarb and Ginger Cheesecake. This is a recipe you can come back to throughout the year, using different fruits

Rhubarb & Ginger Jam is made with crystallised stem ginger which adds a delicious mellowing warmth to the sharpness of the rhubarb. This is a jam you’ll be begged to make again & again!

My version of the classic American Key Lime Pie, which traditionally uses limes from the Florida Keys and has a crumbly biscuit base! Yum!

Amalfi lemon chicken is an easy weeknight supper that makes you feel fancy!

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer

Imagine yourself on a veranda in Tuscany, eating al fresco, surrounded by good food and good friends. This tasty Italian-inspired rice salad is perfect to be shared.

The blue cheese will melt into the steaks and the pecans add a sweet and nutty flavour. If you’re not a fan of blue cheese use shavings of aged Parmesan — add a balsamic dressing and roasted tomatoes, leave out the pecans and you have a traditional Italian tagliata steak.

The first time I had these barbecued peaches was at a wedding in Tuscany, under a line of olive trees. They were sensational! I add a crumble of amaretti biscuits on top as a finishing touch.

Here is a twist on a classic barbecue side in preparation for all the summer cookouts coming up.

These crispy sweetcorn fritters pack a fiery punch and take seconds to make and are loved by kids and grown-ups.

The classic combination of crab and corn unlike any way you've had it before.

Veranda Way - Recipes

Swedish Recipes from Grand Veranda and Swedish Institute

This month we have exciting recipes from Chef Marcus Pettersson of the Grand Veranda at the Grand Hôtel Stockholm in Sweden and also from Carl Jan Granqvist and Lena Katarina Swanberg of the Swedish Institute.

The Grand Hôtel Stockholm is a legendary grand dame hotel that was built in 1874 with views of the Royal Palace and the Stockholm archipelago. Their restaurant, the Grand Veranda, features Swedish and international cuisine.

Smaklig måltid! (Bon appetit!)

Fried Pike Perch with Asparagus, Morels and Mussel Sauce
4 servings

600 grams (21 ounces) pike perch
12 fine green asparagus
120 grams (4.23 ounces) morels
300 grams (10.58 ounces) potatoes
4 crayfish
50 grams (3 tablespoons + 1 teaspoon) dill
salt, gourmet salt

Sauce Ingredients:
20 grams (1 tablespoon + 1 teaspoon) shallot
5 grams (1 teaspoon) garlic
0.5 liter (2 cups) white wine
0.5 liter (2 cups) mussel stock with blue mussels
0.5 liter (2 cups) cream
salt, white pepper, sugar

Preparation: Begin with the sauce. Finely chop the shallot and garlic and sauté with a bit of butter, taking care not to brown the onion. Add the wine, mussel stock and thyme. Boil for approximately 20 minutes, and then add the salt, white pepper and sugar to taste.

Next prepare the morels. If using dry morels, soak for 1 hour before using them. Boil the morels three times in new fresh water each time, so that no sand remains. Cut the morels in half. Peel the asparagus, cut approximately 5 cm off the top part, which is the finest part of the asparagus. Boil the asparagus rapidly for approximately 2 minutes in water with a little salt and sugar.

Boil the potatoes for 20-25 minutes in salted water. Serve with sprinkled dill on top. Put salt in a frying pan and heat the pan to a high temperature. Add the pike perch with the skin facing down. Fry for 3-5 minutes. Sauté the asparagus and morels in butter. Add salt and pepper to taste.

Last of all, fry the crayfish in a very hot frying pan with some gourmet salt. Fry in a bit of butter approximately 1 minute on each side. Stir and lift out.

Wagyu Beef with Soya Bouillon and Cashew Nut Sauce
4 servings

240 grams (9 ounces) Wagyu beef
salt and black pepper

Cut the beef into 4 portions, grill them for just 1 minute, add salt and pepper and slice them twice.

0.5 liter (2 cups) water
0.2 grams (pinch) diced ginger
0.2 grams (pinch) garlic
0.75 dl (1/3 cup) Kikkoman soy sauce
0.5 dl (1/4 cup) sugar
0.5 dl (1/4 cup) rice vinegar
1 dl (1/2 cup) Sake (Japanese rice wine)
5 grams (1 teaspoon) bouillon paste or 1 bouillon cube
a few drops of sesame oil

Sauté ginger, garlic and add the water and chicken bouillon, sugar, rice vinegar, sesame oil and soy sauce. Let it simmer for approximately 20 minutes, possibly with slightly more Kikkoman and sake. The sake should not boil for more than 2-3 minutes.

100 grams (3.7 ounces) roasted cashew nuts
0.25 dl (1/8 cup) sugar
a few drops of Tabasco
30 grams (2 tablespoons) rice vinegar
5 grams (1 teaspoon) grated ginger
5 grams (1 teaspoon) Worcestershire sauce
3 grams (3/4 teaspoon) salt
1.5 dl (3/4 cup) water (water is approximate)
0.5 dl (1/4 cup) chili sauce (like Heinz)
Juice from an orange

Bring water, sugar, rice vinegar, Worcestershire sauce, chili sauce and ginger to a boil. Mix in the nuts and add the sauce, orange juice and salt.

Marinated Asian Bean Sprouts

100 grams (3.7 ounces) fresh Asian bean sprouts
0.25 dl (1/8 cup) rice vinegar
0.25 dl (1/8 cup) Mirin (Japanese sugar base)
15 grams (1 tablespoon) roasted sesame seeds

Steam or blanche the bean sprouts rapidly, put them in ice water (the bean sprouts should be crisp.) Mix Mirin and rice vinegar, then mix the bean sprouts with the Mirin and the roasted sesame seeds and refrigerate for 24 hours.

Serve the beef with the soya bouillon, cashew dip and marinated Asian bean sprouts.

Carl Jan Granqvist and Lena Katarina Swanberg of the Swedish Institute share a few of their recipes from their cookbook, Swedish Culinary Classics &ndash Recipes with History and Originality.

Toast Skagen is a popular Swedish appetizer, Laxpudding (Salmon pudding) &ldquois based on the traditional Swedish housewife&rsquos firm conviction that a good dinner provides an excellent basis for the next day&rsquos lunch&rdquo, and Kanelbullar are delicious classic Swedish cinnamon buns.

Toast Skagen
4 servings

4 slices white bread
320 grams (11 ounces) peeled shrimps (prawns)
60 grams (4 tablespoons) mayonnaise
15 grams (1 tablespoon) Dijon mustard
150 grams (5 ounces) whitefish roe
50 grams (2 ounces) fresh dill
1 lemon

Preparation: Cut the crusts off the bread. Sauté the bread until golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save 4 dill sprigs for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéed bread. Shape the whitefish roe like eggs, and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.

Laxpudding (Salmon Pudding)
4-6 servings

400 grams (14 ounces) salt-cured salmon
1.5 kg (3 ¼ pounds) unpeeled potatoes
4 eggs
300 ml (1 ½ cups) heavy whipping cream
300 ml (1 ½ cups) milk
2 onions
1 large bunch fresh dill
salt, white pepper

Preparation: Boil the potatoes, and peel them once they have cooled. If desired, pre-soak the slices of salmon in milk or water for a few hours to draw out the salt. Peel and slice the onion. Sauté it in a little butter until it softens, without browning. Grease an ovenproof baking dish, cover the bottom with the potato slices, spreading half of the onions on top and then half the salmon and chopped dill. Cover with a new layer of potato slices, then the rest of the onion, salmon and dill. Finish with a layer of potato slices. Beat together milk, cream and eggs plus salt and pepper. Pour this mixture on top of the salmon pudding and finish with a few pats of butter. Bake in the oven (200° C or 400° F) for 45-60 minutes, or until the pudding feels firm. Serve with melted butter.

25 buns

35 grams (1 ¼ ounce) yeast
100 grams (3 ½ ounces) sugar
300 ml (1 ½ cups) milk
1 egg
120 grams (4 ounces) butter
5 grams (1 teaspoon) salt
15 grams (1 tablespoon) ground cardamom
750 grams (26 ounces) wheat flour

100 grams (4 ounces) butter
50 grams (2 ounces) sugar
30 grams (2 tablespoons) cinnamon

1 egg
30 grams (2 tablespoons) water
pearl sugar

Preparation: Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10-15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3mm (1/8 inch) thick and 30 cm (12 inch) wide. Spread the room temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, and brush the mixture carefully and sprinkle the pearl sugar on top. Bake in the oven (220° C or 425° F) for 5-6 minutes. Allow to cool on a rack.

Read our other articles on Sweden and the Grand Hotel Stockholm in the Destinations , Hotels and Resorts , Chefs&rsquo Recipes , Restaurants , Music Scene , Gastronomy , Liquor Cabinet and Events sections.

Watch the video: Veranda (July 2022).


  1. Nadeem

    Sorry for intervening, but you couldn't give a little more information.

  2. Cordale

    In my opinion, you are making a mistake. I can prove it. Email me at PM, we'll talk.

  3. Bamard

    Bravo, it's just a great idea

  4. Arakazahn

    Kreatiff on the topic How I spent my summer ... You also write that twice two is four and wait for the applause. And they will follow .. :)) Here's the catch

  5. Laheeb

    I think you are not right. I'm sure. I can prove it.

  6. Corwin

    I am very glad that there was a desire to take this post into the quotation book!

  7. Ilhicamina

    Well done, the idea is excellent and timely

Write a message

Written by Debra C. Argen