the appetizer:
The Scandinavian Cookbook by Trina Hahnemann, includes recipes like Elderflower Cordial; Smørrebrød (Smoked Cheese Salad on Rye); Biff Lindström; and Meatballs with Thyme, Green Cabbage, and Lingonsylt.
Elderflower Cordial
Makes 8 cups
Elderflower has the taste of summer freshness. It is a bit like the feeling you get when the sun is shining on an early morning in the countryside and a gentle breeze is blowing. When beautiful elderflowers bloom, you know that summer is here and it is time to prepare elderflower cordial.
- 40 elderflower clusters
- 3 lemons, sliced
- 2-1/2 ounces citric acid
- 4 pounds superfine sugar
- 8 cups water
Put the elder flowers, lemons, and citric acid in a very large heatproof bowl. Combine the sugar and water in a pan and bring to a boil, stirring until the sugar has dissolved. Pour the syrup over the elderflowers, cover with a dish towel, and let rest for 3 to 5 days.
Strain the mixture, discarding all the solids. Pour any cordial that you are not going to use immediately into sterilized bottles and store them in a cool, dark place. To use the cordial, dilute to taste with still or sparkling water or Champagne and serve with slices of lemon.
- from:
The Scandinavian Cookbook - by Trina Hahnemann
- Andrews McMeel Publishing, LLC 2009
- $29.99; Hardcover; 224 pages
- ISBN-10: 0740780948
- ISBN-13: 978-0-7407-8094-3
- Recipe reprinted by permission.
The Scandinavian Cookbook
Recipes
- Elderflower Cordial
- Smørrebrød (Smoked Cheese Salad on Rye)
- Biff Lindström
- Meatballs with Thyme, Green Cabbage, and Lingonsylt
This page created May 2009
