Showing posts with label red. Show all posts
Showing posts with label red. Show all posts
Sunday, February 15, 2015
Frightfully Fun Entertaining with Gallo Family Vineyards Featuring Ghoulishly Good Red Moscato Punch SundaySupper
I opted to make a fun adults-only punch that features Gallo Family Vineyards’ Red Moscato. Moscato is one of my favorite wines, so I wanted to showcase its lovely sweetness. My Ghoulishly Good Red Moscato Punch is fruity...and a bit fizzy! It contains Gallos sweet and refreshing Red Moscato, orange liqueur, a duo of fruit juices, and citrus soda. A ghoulish ice hand floats eerily in the punch bowl. I’ll even show you how easy it is to make the icy hand as part of the recipe!
Ghoulishly Good Red Moscato Punch
a Weekend Gourmet Original
Ingredients for 8 servings:• 1 bottle Gallo Family Vineyards Red Moscato, well chilled
• 1/2 cup orange liqueur
• 2 cups chilled cranberry juice
• 2 cups orange juice
• 32 ounces citrus-flavored soda [NOTE: I used diet soda, but feel free to substitute one with sugar if you prefer]
For the ice hand:
• 1 latex glove -- try to find ones that aren’t powdered. If not, make sure to clean it VERY THOROUGHLY with hot water before using!
• Water
Directions:
Step 1: Make the ice hand. Use a measuring cup to fill a clean latex glove with water nearly to the top -- make sure the water gets into every finger. Twist the top of the glove and secure tightly with a rubber band. Place the filled glove in the freezer until frozen solid -- I like to make it a day ahead.
The Gallo website also features a handy Store Locator and a $1 off digital coupon. You can also follow Gallo Family Vineyards via Facebook, Twitter, Instagram, and YouTube for lots of great wine tips! While you’re at it, be sure to go check out all of the spooktacular Halloween recipes that this week’s #SundaySupper participants are sharing...don’t be scared! Whether you’re looking for a themed Halloween dinner idea or a creepy-good beverage, we’ve got you covered.
- Beef Stew with Ghost Dumplings by Mommas Meals
- Blackened Chicken Legs with Red Beets and Potatoes by Jelly Toast
- Brain Cupcakes with Red Moscato Wine Shooters by Hezzi-Ds Books and Cooks
- Dracula Wine Jelly by Basic N Delicious
- Gallo Family Red Moscato Cocktail by Flour On My Face
- Halloween Buffalo Ranch Pork Bites by Family Foodie
- Meringue Bones with Raspberry Sauce by That Skinny Chick Can Bake
- Mummy Calzone by The Wimpy Vegetarian
- Poison Apple Pomegranate Sangria by The Girl In The Little Red Kitchen
- Pumpkin Chili by The Foodie Army Wife
- Red Moscato Candied Apples by The Messy Baker
- Red Moscato Spider Sangria by Run DMT
- Red Velvet Cake Eye Balls by Take A Bite Out of Boca
- Red Wine Caramel and Chocolate Apples by Ruffles & Truffles
- Roasted Garlic Hummus by Alidas Kitchen
- Smoked Trout Pate Spider Bites by Shockingly Delicious
- Steak Bites with Bloody Maria Dipping Sauce by Cupcakes & Kale Chips
- Witches Blood Risotto by Bobbis Kozy Kitchen
- Zombie Bite Wine Slushies by Feed Me, Seymour
Be sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly live chat starts at 6:00 pm CST this evening. Simply follow the #SundaySupper hashtag -- and remember to include it in your tweets to join in on the lively chat. To get more great Sunday Supper Recipes, be sure to visit our website or check out our #SundaySupper Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Saturday, February 14, 2015
Red Gold Pesto easyaioli Featuring Pesto Aioli Chicken Sandwiches
My friends at Red Gold recently sent me a package filled with their flavorful petite diced tomatoes to take part in their #easyaioli promotion. If youre not familiar with aioli, its a delicious and versatile mayo-based spread thats great on sandwiches or as a dip. Red Golds easy aioli recipes are a snap to make and contain only a handful of ingredients. We love pesto so the Easy Pesto Aioli immediately caught my eye. Its made with Red Gold Petite Dice Tomatoes with Garlic & Olive Oil, light mayo, and your favorite pesto. Its full of my favorite Italian flavors, so I knew I wanted to make a sandwich that would showcase this zesty spread. What I came up with was my Pesto Aioli Chicken Sandwiches.
This big-flavor sandwich features lean boneless chicken tenders that are marinated in a flavorful marinade, gooey melted provolone cheese, and a generous amount of Red Golds Easy Pesto Aioli. To further amp up the pesto flavor, I spread a nice amount of pesto on the warm sandwich rolls. Bottom line? This sandwich is bursting with our favorite Italian flavors, and its a perfect weeknight dinner. If you do 5 minutes of prep work in the morning and let the chicken tenders marinate in the fridge while youre at work, these sandwiches can be on the table in about 30 minutes when you get home! That makes this dish a winner in my book...come see how easy it is to whip up.Pesto Aioli Chicken Sandwiches
a Weekend Gourmet Original Creation
Ingredients (for four sandwiches):
- Four crusty French rolls or Mexican bollilos
- 8 thin slices provolone cheese
- 4 tbs. prepared pesto
- 1.5 lbs. boneless chicken tenders
- 1 cup Italian dressing
- 2 tbs. prepared pesto
- 1 tbs. olive oil
- Salt & pepper to taste
- 14.5-ounce can Red Gold Petite Garlic & Olive Oil Petite Diced Tomatoes, well drained
- 1/2 cup light mayonaise
- 2 tbs. prepared pesto
Step 1: Combine the Italian dressing and pesto in a large bowl, then add the chicken tenders. Stir to combine and let the chicken marinate in the fridge for at least 30 minutes -- up to 8 hours is fine. Prepare the easy pesto aioli by adding the drained tomatoes, light mayo, and pesto in a mixing bowl. Stir until creamy and completely combined. Set aside in the fridge while you prep the rest of the ingredients.
Disclosure: Red Gold sent me a variety of their flavored Petite Diced Tomatoes to facilitate participation in their #easyaioli promotion and recipe development. All opinions are my own.
Tuesday, February 10, 2015
The Perfect Summer Side Dish Corn Maque Choux Featuring Red Gold Petite Diced Tomatoes
Today is the first in an ongoing series of posts featuring Red Gold tomato products. As many of you know, I visited Red Gold’s corporate headquarters in Indiana this past February as one of the winners in their Taste of the NFL food blogger contest. I was already a fan of their products before that trip, but I left Indiana with a deep appreciation of their commitment to their products. On top of that, the Reichart family and their employees are basically the nicest people you’d ever want to meet. That’s why I was so thrilled when they asked me to continue partnering with them to feature some of their tomato products and recipes for you!
I would never steer my readers wrong, so you can believe me when I say that Red Gold is the only brand of canned tomatoes that I use in my kitchen. I witnessed first-hand the enthusiasm that they have for their products...and the passion that they have to create high-quality products. They recently sent me two cans of their petite diced tomatoes to cook with and share the results with you. I visited their website to check out their recipes...and one side dish immediately jumped out at me: Corn Maque Choux (pronounced mock shoo). It’s a Cajun dish that features fresh-from the-cob sweet corn and Red Gold petite diced tomatoes. Oh, did I mention that it has bacon too?!?!?
I made a few tweaks to Red Gold’s recipe since we like our food on the spicy side. I subbed half of a poblano pepper in place of bell pepper, and I added some of my favorite Cajun spice blend to up the spice factor even more. To save a bit of time in the kitchen, you can use frozen corn kernels in this dish. That said, fresh sweet corn is at its peak right about now, and it only takes a few minutes to cut the kernels fresh from the cob. Its worth it to enjoy fresh-from-the-cob summer corn while its at its peak!!
Corn Maque Choux
adapted from Red Gold
Step 1: Cut two slices of bacon into pieces; add to a large non-stick skillet and cook over medium heat until golden. Drain on paper towels and set aside; remove all except 1-2 tbs. of the bacon grease from the pan. Add 1 cup diced yellow onion and half of a diced, seeded poblano pepper. Saute until the onions start to turn golden...about 5 minutes. Add 2 tsp. of your favorite Cajun spice blend. While the veggies cook, cut the kernels off four ears of corn...making sure to go back and scrape the sweet milk and pulp from the cobs after you remove the kernels. You should have about 4 cups of corn. Add the corn to the skillet and stir to combine.
Step 2: Cook for about 10 minutes, stirring occasionally. Then add 1 well-drained can of Red Gold petite diced tomatoes. Stir to combine and continue cooking for another 15 minutes, until the corn is tender.
Step 3: Turn off the heat and add 1/2 cup half and half, 2 sliced green onions, and the reserved bacon pieces. Stir to combine, transfer to a serving bowl or platter, and serve.
Wow...this dish pops with all sorts of vibrant colors and flavors! The juicy tomatoes, sweet fresh corn, and smoky bacon combine perfectly. Plus, the half and half gives the dish a subtle richness in the background. If you like your food less-spicy than we do, simply use bell pepper instead of the poblano...and reduce or leave out the Cajun seasoning. This is a fantastic Summer side dish...I served it with Cajun turkey mini meatloaves and mashed potatoes, but it would pair nicely with any grilled meat.
Thursday, February 5, 2015
Kitchen Sink Frittata Featuring Red Gold Petite Diced Tomatoes with Onion Celery and Green Pepper
My friends at Red Gold Tomatoes recently sent me two cans of their Petite Diced Tomatoes flavored with Onion, Celery, and Green Peppers so I could share an easy weeknight dinner recipe with you. I decided to use the tomatoes to play a game of what I like to call Chopped: Home Edition, my personal spin on my favorite Food Network show. That’s where I create a dinner using only the ingredients I have on hand in my kitchen. It was hot, my sprained ankle was sore after work, and I was tired. Bottom line: I just didn’t feel like stopping at the store on my way home to pick anything up. Instead, I looked at what was in the pantry and fridge that would pair well with the tomatoes. I created my breakfast-for-dinner Kitchen Sink Frittata using eggs, potatoes, onion, flat-leaf parsley, prosciutto, and cheese that I had on hand. After it came out of the oven, I topped it with a mixture of the petite diced tomatoes, a bit of my favorite marinara sauce, and some grated parmesan. It was a complete meal in one skillet!
I love frittatas, because they’re so much easier to make than an omelet…to me at least. There’s no stressing out over trying to perfectly fold it…simply sauté your ingredients, pour the egg custard over the top, and pop it into the oven. That gives you a pocket of time to whip up a nice side dish, then all you do is cut into wedges and serve! For this frittata, I served a combination of berries topped with a mixture of strawberry Greek yogurt and strawberry preserves and a sprinkle of granola. It was a simple and healthy dinner that I had ready in just over 30 minutes start to finish.
Kitchen Sink Fritatta
a Weekend Gourmet Original
Step 1: Preheat oven to 375. Add 1 tbs. olive oil to an oven-safe non-stick skillet over med-high heat. When the skillet is hot, add 2 peeled red potatoes that have been cut into a ¼-inch dice, along with salt and pepper to taste. Cook, stirring every few minutes, until the potatoes start to brown – about 10 minutes. Add half of a small yellow onion thats been diced, and 3 pieces of prosciutto (or other thin-sliced ham) thats been cut into bite-sized pieces. Give it a stir and cover to steam the onion and potato. Cook for about 5 minutes, then uncover and give the mixture one stir. By now, the potatoes should be nearly cooked and the onion golden-brown.
Step 2: Make the egg custard by adding the following ingredients to a large measuring cup: 5 eggs (I use Eggland’s Best), 1/3 cup skim milk, ½ cup grated parmesan, 2 tbs. chopped flat-leaf parsley, and salt & pepper to taste. Whisk well to combine, then evenly pour the egg mixture over the ingredients in the skillet. Sprinkle with ½ cup diced or shredded 2% cheese of your choice; I used a combo of 2% cheddar and jack chunks.
Step 2: Make the egg custard by adding the following ingredients to a large measuring cup: 5 eggs (I use Eggland’s Best), 1/3 cup skim milk, ½ cup grated parmesan, 2 tbs. chopped flat-leaf parsley, and salt & pepper to taste. Whisk well to combine, then evenly pour the egg mixture over the ingredients in the skillet. Sprinkle with ½ cup diced or shredded 2% cheese of your choice; I used a combo of 2% cheddar and jack chunks.
Step 3: Place the skillet in the oven and cook until it begins to puff and turn golden, about 10 minutes. I like to turn the skillet around in the oven halfway through baking to make sure it cooks evenly. While the frittata is baking, add the following ingredients to a saucepan over medium heat: 1 can well-drained Red Gold Petite Diced Tomatoes with Onion, Celery, and Green Pepper, 1 cup jarred thick marinara sauce, and 1/3 cup grated parmesan. Stir to combine and heat until bubbly. When the frittata comes out of the oven, use a slotted spoon to carefully place the tomato mixture in the center of the frittata in a circle. To serve, cut the frittata into wedges.
For something that was created using bits and pieces that I had in my kitchen, this frittata was outstanding! The freshness of the Red Gold Tomatoes worked really nicely with the smoky prosciutto and earthy potatoes. Michael asked for seconds…and thirds...of this, so you know it’s a keeper. This basic formula can be used to create an infinite variety of frittatas…just use whatever veggies, meat and/or cheese you have on hand on a given day. I served this frittata with a berry-yogurt parfaits, but biscuits or toasted English muffins would be great too. I always have a can or two of Red Gold Tomatoes in my cupboard, because they allow me to whip up tasty weeknight dinners like this in a matter of minutes.
Disclosure: Red Gold sent me two cans of their Petite Diced Tomatoes to facilitate this post. However, the opinions expressed are my own.
Tuesday, January 27, 2015
Red Lentil Dal with Cabbage
Portland recently took a turn for the chilly. There are still asparagus and rhubarb to be had, but right now Im not thinking of icy semifreddos or springy pizzas. Im thinking about cabbage and beans.
Ive always been a fan of Indian dals, the soupy bean dishes beloved by all protein-seeking vegetarians. Theyre dirt cheap, easy to make, and keep spectacularly well. I always simmer up a massive pot, thinking Im going to stash some portions in the freezer for future lunch emergencies, and end up eating it all within a few days. Im currently smitten with a curry-leaf version from Madhur Jaffreys latest cookbook, which might be the most brightly flavorful dal Ive ever made. But recently Im craving something heartier and humbler. Like cabbage dal.
This recipe is ridiculously easy. The beans -- red lentils, in this case -- are lightly scented with spice (including the you-wouldnt-think-it-works-but-it-totally-does cinnamon stick), and then simmered until they break down into a creamy mess. An entire head of cabbage gets chopped and thrown into the pot, and, amazingly, melts away until you barely know its there. The resulting dal is a great complement to a tomato-studded curry (I served it with a saucy spinach-pea-tomato concoction), or fine with just a bit of rice or naan and blob of yogurt as its companions. Add some of Pataks garlic chutney (an obsession of mine for several years), and itll warm you right up until spring rolls around.
Red Lentil Dal with Cabbage
adapted from She Spills the Beans
serves ~6
1 Tbsp high heat oil, such as canola or coconut
3 Tbsp butter or coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely chopped
3 cloves garlic, minced
2 cups red lentils
1 head cabbage, chopped into 1" lengths
1 stick cinnamon
4 dried chilies (adjust depending to your taste)
1 bay leaf
6 whole cloves
handful of curry leaves (optional)
1 tsp garam masala
salt to taste
Heat the butter and oil in a large pot over a medium-high flame. Add the cumin and mustard seeds, and cook for a minute, until they begin to pop (have the lid at the ready, to keep them from popping out of the pot). Add the onion, and saute until translucent, and beginning to pick up a few brown spots. Add the garlic, and stir for a minute. Add the lentils, cabbage, whole spices, and then add water to just barely cover. Bring to a boil, then reduce heat until its just high enough to maintain a simmer. Simmer, stirring occasionally, until the lentils are broken down (~1 hour, although it only gets better with time, so 2 hours is better). Season with the garam masala and salt to taste.
Saturday, January 24, 2015
How To Make Red Currant Sparkling Lemonade
When I was a child, I used help pick the red currants off either my parents or my grand parents red currant shrubs. Then, we would go inside and make something delicious to eat with the red currants such as rødgrød med fløde.
This Red Currant Sparkling Lemonade combines all things summer time delicious. My recipe below is a quick way to make a homemade lemonade and add red currant juice to kick the lemonade up a notch. Plus, adding the sparkling water is as if you are creating your own homemade soda.
First Step: Make the simple syrup
Ingredients:
Make the simple syrup by boiling the 2 cups of water and 2 cups of sugar in a heavy pot. When the the sugar water starts to boil, mix it until the sugar is dissolved. Add lemon zest to the sugar water (optional). Set the syrup aside to cool down.
Cooking Tip: Make sure your pitcher holds 10 cups of water. If your pitcher is smaller, you may want to reduce the quantities.
Second Step: Make the red currant juice
Ingredients:
Kitchen Tools:
Sprinkle a 1/2 cup of sugar over a cup of red currants and mix it around in a bowl. Then, set aside the red currants with sugar in the refrigerator for about an hour.
An hour later, start pressing a fork on to the red currants. Keep pressing until juice are pressed out of all the currants. Once there is no more to press, pour the red currant mixture onto a mesh strainer. You will need to move the red currants mixture around until there is no more red currant juice running through the mesh strainer.
Cooking Tip: A colander with big holes wont work. A cheesecloth is another helpful way to strain the syrup too. Otherwise, you might have to strain it a couple of times.
Final Step: combine the ingredients to make the red currant lemonade.
Ingredients
Mix simple syrup, red currant juice and fresh squeezed lemon juice in the glass pitcher. Fill the rest of the glass pitcher with sparkling water.
Slice fresh slices of lemons on a cutting board. Clean the fresh red currants.
Add ice cubes, sliced lemons and one cup of red currants. This layered colorful look is gorgeous to look at. Stir the mixture.
Fun Drink ideas:
Our channel has videos including
Read more »
This Red Currant Sparkling Lemonade combines all things summer time delicious. My recipe below is a quick way to make a homemade lemonade and add red currant juice to kick the lemonade up a notch. Plus, adding the sparkling water is as if you are creating your own homemade soda.
First Step: Make the simple syrup
Ingredients:
- 2 cups of water
- 2 cups of sugar
- tablespoon of lemon zest (optional)
- heavy pot
- measuring cup
- spoon
Make the simple syrup by boiling the 2 cups of water and 2 cups of sugar in a heavy pot. When the the sugar water starts to boil, mix it until the sugar is dissolved. Add lemon zest to the sugar water (optional). Set the syrup aside to cool down.
Cooking Tip: Make sure your pitcher holds 10 cups of water. If your pitcher is smaller, you may want to reduce the quantities.
Second Step: Make the red currant juice
Ingredients:
- 1 cup of red currants
- 1/2 cup of sugar
Kitchen Tools:
- 2 bowls
- fork
- mesh strainer
Sprinkle a 1/2 cup of sugar over a cup of red currants and mix it around in a bowl. Then, set aside the red currants with sugar in the refrigerator for about an hour.
An hour later, start pressing a fork on to the red currants. Keep pressing until juice are pressed out of all the currants. Once there is no more to press, pour the red currant mixture onto a mesh strainer. You will need to move the red currants mixture around until there is no more red currant juice running through the mesh strainer.
Cooking Tip: A colander with big holes wont work. A cheesecloth is another helpful way to strain the syrup too. Otherwise, you might have to strain it a couple of times.
Final Step: combine the ingredients to make the red currant lemonade.
Ingredients
- fresh squeezed lemon juice (about 6 lemons)
- sparkling water, soda water or water
- red currant juice
- simple syrup
- slices of lemons
- plenty of ice
- one cup of fresh red currants
Kitchen Tools:
- glass pitcher that holds 10 cups of water
- spoon
- cutting board
- knife
Mix simple syrup, red currant juice and fresh squeezed lemon juice in the glass pitcher. Fill the rest of the glass pitcher with sparkling water.
Slice fresh slices of lemons on a cutting board. Clean the fresh red currants.
Add ice cubes, sliced lemons and one cup of red currants. This layered colorful look is gorgeous to look at. Stir the mixture.
Fun Drink ideas:
- add either fresh raspberries or strawberries into the lemonade too
- garnish the glass pitcher with a sliced lemon and a sprig of mint
Our channel has videos including
- how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
- how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
- how to make aeblskiver (æbleskiver)
- how to make Danish Christmas Klejner
- how to make easy Danish cucumber salad (arguksalat)
- how to make Danish sugar browned potatoes (brunede kartofler)
- how to make Danish red cabbage (rødkaal)
Friday, January 23, 2015
Red Currant Coconut Muffins with Orange Glaze
Red currants and shredded coconuts dont belong in a muffin?!...of course they do! Its so yummy! These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? Theyre just too good.
Muffin Ingredients
Muffin Instructions
Orange Glaze Instructions
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of sugar
- 8 tablespoons or 1 stick of butter, softened
- 2 eggs
- 1 tablespoon of orange rind
- 2 tablespoons of orange juice
- 2 tablespoons of sweetened coconut
- 1 cup of red currants (fresh or frozen)
- electric mixer
- 1 large bowl
- 1 wooden spoon
- muffin pan
- muffin cups
- measuring cup
- measuring spoon
Muffin Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the flour, baking powder and salt in a small bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs into the creamed mixture until blended
- Add flour mixture. Mix some more.
- Add orange rind, coconut and orange juice. Mix some more.
- Fold in gently the red currants with a wooden spoon.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375° for 20-25 minutes Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool.
Orange Glaze Instructions
- 1 cup of confectionery sugar
- 2 to 3 tablespoon of orange juice
- In a small bowl, combine confectioners sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
- Sprinkle with coconut over the glaze. Add one red currant in the center of the muffin.
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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