Universal Yums

Author: Diana Kantor

  • Swedish Meatballs

    Swedish Meatballs

    Move over IKEA, we got this one!

    Prep: 30 mins
    Cook: 20 mins
    Total: 50 mins
    Yield: 24 meatballs

    Ingredients

    Meatballs

    • 1 egg yolk
    • 1/4 cup heavy cream
    • 1/4 cup panko
    • 1/2 lb ground pork
    • 1/2 lb lean ground beef
    • 1/4 cup onion, grated
    • 1 tsp salt
    • 1/2 tsp brown sugar, packed
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice
    • 1/4 tsp black pepper

    Gravy

    • 2 tbsp unsalted butter
    • 2 tbsp all-purpose flour
    • 3/4 cup chicken broth
    • 3/4 cup beef broth
    • 2 tsp soy sauce
    • 1/2 cup heavy cream
    • Salt and pepper, to taste

    Garnish

    • Fresh parsley or chives
    • Lingonberry jam

    Preparation

    Make the Meatballs

    1. Preheat oven to 475℉.
    2. Combine all the ingredients in the bowl of a stand mixer. Mix on medium low until just combined, then increase the speed slightly and mix until light and fluffy, about 5 minutes.
    3. Using a tablespoon measure, transfer the mixture to a baking sheet, then with damp hands, roll each tablespoon into balls. Chill for at least 30 minutes or overnight.
    4. Transfer the baking sheet into the oven and bake until the meatballs and browned, about 12 minutes. Transfer to a plate.
    5. Pour 1/3 cup of hot water onto the baking sheet, scraping off the brown bits stuck to the bottom. Pour the liquid into a a separate cup.

    Make the Gravy

    1. Melt the butter in a nonstick pan over medium heat. Add the flour and cook for one minute, stirring constantly.
    2. Add the reserved pan drippings, both broths, and soy sauce, stirring constantly.
    3. Bring to a simmer and cook until slightly reduced, about 5 minutes. Add cream and return to a simmer. Season with salt and pepper.
    4. Add the meatballs directly to the gravy and allow to warm in the sauce. Garnish with parsley or chives.
    5. Serve with a scoop of lingonberry jam and enjoy!
  • Danish Egg Cake

    Danish Egg Cake

    Make it a Scandinavian breakfast with this frittata made with eggs, potatoes, and loads of bacon!

    Prep: 10 mins
    Cook: 30 mins
    Total: 40 mins
    Serves: 4

    Ingredients

    • 10 eggs
    • 3 tbsp half and half
    • 2 tbsp fresh chives, chopped
    • salt and pepper, to taste
    • 4 strips thick-cut bacon, cut into 1/2-inch pieces
    • 1 1/2 cups potatoes, cooked and cut into half-inch pieces

    Preparation

    1. Set the oven rack directly under the broiler.
    2. Beat the eggs, half and half, chives, and and bit of salt and pepper. Set aside.
    3. Fry the bacon over medium heat until crisp. Carefully transfer to a paper towel-lined plate.
    4. Pour off all but about 1 tbsp of the bacon fat from the pan. Add the potatoes and cook until golden brown, about 3 to 4 minutes. Add the bacon and stir to combine.
    5. Pour the egg mixture into the pan. Use a non-metal utensil to stir, making sure to scrape the bottom of the pan. Cook until large curds begin to form. While the eggs are still wet, spread them out so that they’re in an even layer. Allow to cook without stirring for another 30 seconds.
    6. Carefully place the pan under the broil and cook until the surface begins to brown, about 3 to 4 minutes.
    7. Remove the pan from the oven and allow to rest for 5 minutes. Loosen the sides of the cake and transfer to a serving platter. Garnish with chives and serve.
  • Brunsviger Coffee Cake

    Brunsviger Coffee Cake

    If there’s one thing the Danes are serious about, it’s baking—and this coffee cake is proof of that! This yeasted confection is like a cross between a cake and breakfast bread, and the sticky vanilla caramel topping makes it impossible to eat just one piece.

    Prep: 1 hour
    Cook: 12 mins
    Total: 1 hour 12 min
    Serves: 8

    Ingredients

    Cake

    • 1 cup milk, lukewarm
    • 3 tbsp active dry yeast
    • 4 tbsp sugar
    • 6 tbsp butter
    • 4 cups all-purpose flour
    • ½ tsp salt

    Caramel Topping

    • 10 tbsp butter
    • 1 ¼ cup brown sugar
    • 4 tbsp heavy cream
    • 3 tbsp vanilla sauce powder

    Preparation

    1. Preheat oven to 440℉.
    2. In a large mixing bowl, dissolve the yeast and sugar in lukewarm milk. Allow to sit for a few minutes until bubbles start to form.
    3. Melt the butter, allowing it to fully cool before adding it to the milk mixture.
    4. Add the flour and salt, then knead by hand or with a stand mixture’s hook attachment for about 10 minutes until the dough comes together into a smooth ball. 
    5. Cover the bowl with a clean dish towel and let rise in a warm place for 30 minutes.
    6. Place the dough on a parchment-lined cookie sheet. Flatten into a 16″x16″ square, then let rise another 20 minutes.
    7. To make the caramel topping, melt the butter and brown sugar together in a small saucepan over medium-low heat. 
    8. Add the heavy cream and vanilla sauce powder, mixing together until combined.
    9. Remove from heat and allow to cool. Be careful not to overcook or you’ll end up with hard chewy caramel!
    10. Using your thumb, make indents in the dough deep enough that you reach the bottom of the pan, but do not break the dough itself. Then form a moat along the edges so that the caramel cannot overflow.
    11. Carefully pour the caramel topping over the dough.
    12. Bake for 12 minutes. Make sure the cake is fully cooled before serving.
  • Danish Pork Stew

    Danish Pork Stew

    When the bitter cold of the north sets in, the Danes warm up with a hot bowl of mørbradgryde! Warm, creamy, and full of bacony goodness, this stick-to-your-ribs Danish soul food is sure to make you feel all warm and cozy no matter how cold it is outside.

    Prep: 10 mins
    Cook: 50 mins
    Total: 1 hour
    Serves: 4

    Ingredients

    • 1 lb pork tenderloin, cut into bite-sized pieces
    • 5 strips bacon, sliced into half-inch pieces
    • ½ cup mushrooms, sliced
    • ½ cup cocktail wieners
    • 1 14 oz can chopped tomatoes
    • 2 medium onions, finely chopped
    • 3 carrots, peeled and finely chopped
    • 1 cup heavy cream
    • 1 tsp paprika
    • 1 tsp thyme
    • 1 tsp salt
    • Black pepper, to taste

    Preparation

    1. In a large saucepan or stockpot, fry the bacon, onions, carrots, and mushrooms for 2 minutes.
    2. Once the bacon has begun to crisp, add the pork and cocktail wieners. Continue to cook for another 2 minutes.
    3. Add the canned tomatoes (undrained), heavy cream, and seasonings. Reduce to a simmer and cook, uncovered, for 40 minutes.
    4. Enjoy!
  • Czech Chicken Schnitzel

    Czech Chicken Schnitzel

    The Czech take on schnitzel is extra tender, extra juicy, and extra EXTRA crispy!

    Prep: 20 mins
    Cook: 20 mins
    Total: 40 mins
    Serves: 4

    Ingredients

    • 2 large chicken breasts, skinless & boneless
    • 1 tsp salt
    • 1/4 cup all-purpose flour
    • 3/4 cup breadcrumbs
    • 2 eggs, beaten
    • Oil for frying

    Preparation

    1. Using a sharp knife, cut the chicken breasts lengthwise into slices about ⅓-inch thick.
    2. Using a meat mallet, pound the slices until thin. Salt each side.
    3. Place the flour, eggs, and breadcrumbs into 3 separate shallow dishes.
    4. Coat each piece of chicken in the flour, then the egg, then the breadcrumbs. Shake off any excess breadcrumbs at the end.
    5. Pour about ⅔-inch of oil into the pan, allow to heat over medium until approximately 250℉. Carefully place the chicken into the hot oil and fry on both sides until golden brown, approximately 2-3 minutes.
    6. Place the cooked schnitzels on paper towels to drain off the excess fat.
    7. Serve plain or with a lemon wedge.
  • Czech Sausage Goulash

    Czech Sausage Goulash

    When the weather starts turning cold, the Czechs turn on their stoves to make goulash—a hearty stew made from meat, potatoes, and other in-season ingredients. When we first tried this version called Buřtguláš, made from smoked sausage and caraway seeds, we knew we just had to share it with you. And the best part? It only takes one pot to make it!

    Prep: 10 mins
    Cook: 20 mins
    Total: 30 mins
    Serves: 4

    Ingredients

    • 2 tbsp lard or vegetable oil
    • 3 medium onions, roughly chopped
    • 1 tsp ground caraway seeds
    • 1 lb sausage (we recommend kielbasa), cut into 1-inch pieces
    • ¼ cup all purpose flour
    • 1 lb potatoes, peeled and cut into 1-inch cubes
    • 2 cloves garlic, peeled and crushed
    • 1 tbsp sweet ground paprika
    • 2 ½ – 3 cups beef or chicken broth
    • Salt & pepper to taste

    Preparation

    1. Heat the lard or oil in a large pot over medium-high heat, then add the onions and fry, stirring often, until slightly golden.
    2. Add the crushed caraway seeds and sausages. Sauté for 2 minutes.
    3. Sprinkle with flour and fry for 1 minute, stirring constantly.
    4. Add the potatoes, garlic, and paprika, then sauté for 1 minute.
    5. Pour in the broth so that the potatoes and sausages are just covered. Stir well and bring to a boil.
    6. Reduce heat to a simmer, then cover with a lid.
    7. Let the goulash simmer, stirring occasionally for 20 minutes until potatoes are soft.
    8. Season with salt and pepper, and enjoy!
  • Perník Spice Cake

    Perník Spice Cake

    Warm Czech spices, warm fluffy cake, and a swirl of fruit jam.

    Prep: 25 mins
    Cook: 30 mins
    Total: 55 mins
    Yields: 12 pieces

    Ingredients

    • 2 eggs, room temperature
    • 1 1/4 cups granulated sugar
    • 3 cups all-purpose flour
    • 1 tbsp baking powder
    • 2 tbsp cocoa powder
    • 1/2 cup vegetable
    • 1 1/2 cups milk, lukewarm
    • ¼ tsp cloves
    • 1 tsp aniseed
    • ½ tsp allspice
    • 1 tsp cinnamon 
    • 1 tsp lemon zest
    • 1 tsp orange zest 
    • 1 cup jam (we recommend plum, but any flavor will work.)

    Preparation

    1. Preheat oven to 340°F. Grease a deep 12×14-inch baking dish with butter and dust it with a layer of flour.
    2. Using an electric mixer, beat the eggs and sugar for 5 minutes until light and foamy.
    3. In a mixing bowl, combine the flour, baking powder, and cocoa powder.
    4. Slowly add the flour, milk, and oil to the egg mixture. Beat slowly until combined, then stir in the spices.
    5. Pour the gingerbread batter into the prepared baking dish and use a spatula to level the surface.
    6. Warm the jam in a saucepan until it has loosened up a bit. Then use a spoon to swirl the jam into the batter. Add as much or as little as you’d like.
    7. Bake for 30 minutes or until an inserted toothpick comes out clean.
  • Schweinekotelett

    Schweinekotelett

    It’s easy enough to get the German restaurant staples, which is why this month we wanted to do things a bit differently with some traditional homestyle cooking! And there’s no better go-to than this easy recipe for breaded pork chops, just like Oma used to make! It may seem simple at first, but once you take a bite of these juicy, savory, butter-y chops, you’ll be shouting “lecker!”

    Prep: 10 mins
    Cook: 25 mins
    Total: 35 mins
    Serves: 4

    Ingredients

    • 1 large egg
    • 1½ cups bread crumbs
    • ¾ teaspoon seasoned salt 
    • Butter for frying (at least 2 tbsp)
    • 4 pork chops, 1-inch thick and trimmed

    Preparation

    1. Beat the egg with 1 tbsp water in a shallow bowl. Set aside.
    2. Combine bread crumbs and seasoned salt in a shallow bowl. Set aside. 
    3. Heat 2 tbsp butter in a large flat-bottomed frying pan over high heat.
    4. While the pan heats up, first dredge the pork chops in the bread crumb mixture, then dip in the egg mixture, then re-coat with more bread crumbs. 
    5. Carefully place each pork chop into the frying pan. Add extra butter if it no longer coats the bottom of the pan.
    6. Flip the chops when nicely browned on one side, about 3-5 minutes.
    7. Cover the frying pan, then lower heat to medium low. Cook for another 3-5 minutes until browned. Turn once or twice during cooking. Time may vary depending on size.
    8. Transfer the fried pork chops to a plate lined with paper towels before serving.