Find the Acid in Nordic Cooking
Growing up in Minnesota with a lot of meat and potatoes, their wasn't a whole lot of acid in our diet. In fact, when my sister and I ended up having something acidic like orange juice and tomato sauce it usually lead to stomach pains, which eventually led to years of stomach issues.
I've luckily fixed most of my stomach pains by avoiding lots of dairy (I still have some and had a bit too much for this supper club) and eating a good amount of cooked greens and acidic/fermented ingredients into my diet. Meaning I cooked up a lot of kale and swiss chard and drink kombucha and snack on herring regularly.
For our Nordic Winter Supper, is was pretty important for me to sneak in a bit of acid wherever I could. We had herring as one of the appetizers, marinated cucumber salad and winter slaw with the main course, and I even managed to squeeze in some sour cherries into our dessert. There was still a ton of cream and starch, but the acidic sides definitely balanced out the meal and let us all eat a bit more cheese.
As you you'll see by the recipes below, it's pretty easy to sneak in some acid to every supper. I apologize for the terrible pictures, but at this point I was already having too much fun visiting with our supper clubbers.
Herring - Whenever in New York, just go to Russ and Daughters and pick up a bunch of filets with cream and onions on the side. Otherwise your local grocery store should have a jar of pickled herring near the smoked salmon.
Marinated Cucumber Salad
4 Large English Cucumbers (thinly sliced)
1 Red Onion (thin rings)
1 cup Rice Vinegar
2 Tablespoons Sugar
4 Tablespoons Dill
Mix vinegar and sugar and pour over the cucumbers and onions, mix in the dill. Cover and let sit for 30min - 2hrs in the refrigerator before serving.
serves 12-16 people
Winter Slaw
1 Red Cabbage (shredded)
4 Apples (sliced into thin strips)
6 Beets (peeled and cut into thin strips)
1/2 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
2 Teaspoons Sugar
Salt & Pepper to taste
serves 12-16 people
Sour Cherry Crisp
Filling
3 cans (45oz) of sour or tart cherries
3/4 cup of Sugar
5 Tablespoons Corn Starch
Mix ingredients together and place in 2 small pie plates
Crust
1 Cup Flour
1 1/3 Cups Rolled Oats
1 1/3 Cups Brow Sugar
12 Tablespoons Butter
1/4 Cup sliced Almonds
1/4 Cup Pumpkin Seeds
1 Teaspoon Salt
Cut the butter into the flour and sugar and mix in the remainder of the ingredients. Loosely cover each pie with an even amount of topping.
Bake for 30-35 mins at 375 Degrees F.
Serve with homemade whipped cream.
serves 12 - 15 people
I've luckily fixed most of my stomach pains by avoiding lots of dairy (I still have some and had a bit too much for this supper club) and eating a good amount of cooked greens and acidic/fermented ingredients into my diet. Meaning I cooked up a lot of kale and swiss chard and drink kombucha and snack on herring regularly.
For our Nordic Winter Supper, is was pretty important for me to sneak in a bit of acid wherever I could. We had herring as one of the appetizers, marinated cucumber salad and winter slaw with the main course, and I even managed to squeeze in some sour cherries into our dessert. There was still a ton of cream and starch, but the acidic sides definitely balanced out the meal and let us all eat a bit more cheese.
As you you'll see by the recipes below, it's pretty easy to sneak in some acid to every supper. I apologize for the terrible pictures, but at this point I was already having too much fun visiting with our supper clubbers.
Herring - Whenever in New York, just go to Russ and Daughters and pick up a bunch of filets with cream and onions on the side. Otherwise your local grocery store should have a jar of pickled herring near the smoked salmon.
Marinated Cucumber Salad4 Large English Cucumbers (thinly sliced)
1 Red Onion (thin rings)
1 cup Rice Vinegar
2 Tablespoons Sugar
4 Tablespoons Dill
Mix vinegar and sugar and pour over the cucumbers and onions, mix in the dill. Cover and let sit for 30min - 2hrs in the refrigerator before serving.
serves 12-16 people
1 Red Cabbage (shredded)
4 Apples (sliced into thin strips)
6 Beets (peeled and cut into thin strips)
1/2 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
2 Teaspoons Sugar
Salt & Pepper to taste
Mix vinegar and sugar, salt and pepper together and pour over the cabbage, beets and apples. Cover and refrigerate for 1-4 hours before serving.
serves 12-16 people
Sour Cherry Crisp
Filling
3 cans (45oz) of sour or tart cherries
3/4 cup of Sugar
5 Tablespoons Corn Starch
Mix ingredients together and place in 2 small pie plates
Crust
1 Cup Flour
1 1/3 Cups Rolled Oats
1 1/3 Cups Brow Sugar
12 Tablespoons Butter
1/4 Cup sliced Almonds
1/4 Cup Pumpkin Seeds
1 Teaspoon Salt
Cut the butter into the flour and sugar and mix in the remainder of the ingredients. Loosely cover each pie with an even amount of topping.
Bake for 30-35 mins at 375 Degrees F.
Serve with homemade whipped cream.
serves 12 - 15 people
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