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Holiday recipes

Get inspired with new recipes and add some Swedishness to your holiday dinners! Learn how to create the perfect mocktail and appetizers featuring some of our most popular ingredients from our Swedish Food Market, including our HUVUDROLL plant balls, SJÖRAPPORT cured smoke salmon, and our special lingonberry and cloudberry jams and syrups.

A holiday dinner table for six people, featuring meatballs, ham, salmon, and more.

Cloudberry Baked Brie

Featured IKEA product:

SYLT HJORTRON Cloudberry Jam
Cloudberries are famous for their tart and tangy taste with a hint of sweetness. They have a beautiful golden colour and are rich in vitamins A, C, and E. They often grow in inaccessible terrain in northern Sweden which makes them a rare delicacy that is sometimes called the gold of the forest. In eastern Canada, Cloudberries are called Bakeapple Berries. Some describe the taste of bakeapple to be similar to honey or apricots. The taste is hard to describe. It's lightly sweet and delicate.

Ingredients:

  • 1 200g Brie or Camembert round
  • 1/3 cup IKEA SYLT HJORTRON (Cloudberry or Baked Apple Jam)
  • 1 ½ Tsp finely chopped fresh rosemary leaves
  • 1/4 cup chopped almonds (can be substituted with panko style breadcrumbs for nut allergies)

Step by step: 

  • Preheat oven to 325 degrees.
  • Mix cloudberry jam and chopped rosemary.
  • Carefully cut the rind off the top of the cheese round. Place the removed top in the bottom of an oven proof serving dish and place the cheese round cut side up, on top of the removed top (waste not want not).
  • Cover the top of the cheese round with the marmalade mixture. Sprinkle with the chopped almonds.
  • Bake for 15-20 min until cheese is hot and bubbly.
  • Garnish with a sprig of fresh rosemary. Serve with nice crisp garlic crostini.

 

Note: Use an ovenproof serving dish that roughly fits the cheese round. This helps keep the shape as the cheese bakes. Suggestion: IKEA 365+ Oven dish, white7x5 " (18x13 cm).

Saucy Lingonberry and Chilli Plant Ball Appetizers

Featured IKEA products:

HUVUDROLL Plant Balls
IKEA’s new Plant balls have the taste, texture and juicy bite of our famous Swedish meatballs - but they are made with pea protein, oats, potatoes, onion and apple. The perfect alternative for anyone who wants to add more vegetarian options to their diet - without losing out on the “meaty” experience.

SYLT LINGON Lingonberry jam
Lingonberries grow in abundance in Swedish forests. For thousands of years, berry picking has been a cherished way to spend a Swedish summer day – a tradition that still lives on today. While other berries are eaten as dessert, Swedes prefer the sweet-sour taste of lingonberries with savoury dishes like meatballs.

Ingredients:

  • 1 500g package IKEA Plant Balls
  • ½ cup of IKEA Lingonberry Jam
  • ½ cup of Chilli sauce
  • 1 ½ tsp of chipotle abodo sauce (optional)

Step by step: 

  • Cook plant balls as per the package directions.
  • While the plant balls are cooking, mix the lingonberry jam, chilli sauce and adobo sauce (if using) together in a medium saucepan. Gently cook over medium low heat until jam has melted.  
  • When plant balls are cooked, reduce heat and add to the sauce pan with the lingonberry chilli sauce mixture. Heat until sauce is bubbling, stirring as needed. Serve hot. 

Note: The Adobo sauce adds a nice heat and smoky taste to this appetizer. I often make this dish and keep it hot in a small crock pot.

Nadja Smoked Salmon Dip

Featured IKEA products:

SJÖRAPPORT cured and smoked salmon
A unique take on the traditional cured or cold smoked salmon, this ASC certified salmon is first cured in salt, sugar, dill, and pepper, then cold-smoked, meaning slightly firmer than cured salmon yet naturally fresh, less oily than cold-smoked salmon yet mildly smoky. 

KNÄCKEBRÖD RÅG Rye crispbread
Rye grows well across the middle of Sweden, but centuries ago, Swedes could only grind the grain in the spring and fall when rivers flowed hard enough to power the flour mills. To keep the flour from spoiling, they baked it into crispbreads, because without the moisture the breads didn’t go bad or get moldy. Today crispbreads are baked fresh all year round and found in 85% of Swedish homes.

Ingredients:

  • 200g SJÖRAPPORT cured and smoked salmon
  • 250g cream cheese
  • ¼ cup sour cream
  • 2 Tbsp chopped fresh dill
  • 1 garlic clove (minced or pressed)
  • 1 ½ tsp of lemon zest
  • 1-2 Tbsp of fresh lemon juice
  • Salt and pepper to taste

Step by step: 

  • Place all ingredients in a food processor, starting with one tbsp of lemon juice. Process for about 10 seconds on high, scraping down sides as needed, until mixture is fairly smooth.
  • Adjust lemon and salt to taste and process again.
  • Transfer into a serving dish and serve with nice crisp garlic crostini or broken pieces of KNACKEBROD RAG. 

Note: For a more rustic take, simply slice the SJORAPPORT salmon into thin slices, and mix all ingredients by hand. Mixture will be “chunkier” in look and taste. Dill can be replaced with fresh chive.

Blueberry & Elderflower Holiday Mocktail

Ingredients:

  • .25 oz DRYCK BLÅBÄR (Blueberry syrup)
  • 2 – 3 oz Kristian Regale Sparkling Elderflower and Apple drink (chilled)
  • Blueberries and lemon rind for garnish
  • 1 oz chilled Vodka (optional)

Step by step:

  • In a martini glass carefully layer in the blueberry syrup in the bottom of the glass, add ice over top of the syrup.
  • Using the back of a spoon to cover the blueberry syrup, layer in the Sparkling Elderflower and Apple drink, this will keep the drink from mixing in with the syrup.
  • Add more ice to taste.
  • Garnish with a blueberry and lemon rind on a drink pick. Serve.
  • Use the pick to gently stir the blueberry syrup into the drink.

Note: to make a “cocktail” add vodka before topping with the Sparkling Elderflower and Apple drink, again using a spoon to keep the blueberry syrup from mixing with the vodka.
Chilling your alcohol in the freezer makes the liquid thicker and makes it easier to “layer” it in over the Blueberry syrup.

Shopping list:

Swedish Food Market:

Lingonberry jam
Cloudberry jam
Plant Balls
Cured and Smoked Salmon
Blueberry syrup
Elderflower and Apple sparkling drink
Rye Crispbread

Other:

Sliced Almonds
Fresh Rosemary
Brie
Chilli Sauce
Cream Cheese
Sour cream
Fresh dill
Lemon (2)
Chipotle in Adobo sauce (optional)
Bamboo Serving sticks (cocktail)

From home list:

Serrated knife
Food Processer
Salt and Pepper Pinch jars & salt and pepper
Garlic Press
Prep Containers
Measuring spoons
Measuring cups

Bonus Recipes

Mustard Glazed Plant Balls 

Ingredients:

  • 500g package Plant Balls
  • 2 Tbsp oil 

Glaze:

  • 100 ml honey (1/2 cup)
  • 100 ml SENAP GROV (whole grain mustard)
  • 2 Tbsp Dijon mustard
  • 25 ml white wine or sherry vinegar
  • Salt and pepper to taste

Step by step:

  • Preheat oven to 350 degrees.
  • Mix plant balls with oil and spread on foil lined cooking sheet. Cook for 20 min.
  • While plant balls are cooking, in a small saucepan, heat honey, whole grain mustard, Dijon mustard and vinegar over medium low heat for 10 min until sauce begins to thicken. 
  • When plant balls are cooked, remove from oven, and turn temperature up to 475 degrees.
  • Pour mustard honey glaze over plant balls and stir to coat. Roast for 5-6 min stirring once or twice while cooking, until glaze begins to caramelize. Serve hot.

Toasted Crostini

Ingredients:

  • 1 Baguette
  • ¼ cup olive oil
  • 2 tsp Italian or Fine Herb seasoning

Step by step:

  • Preheat oven to 375 degrees.
  • Mix olive oil and herb seasoning and set aside.
  • Cut the baguette on a slight diagonal ¼” thick.
  • Place baguette slices on a baking sheet. Brush each baguette slice with the olive oil mixture.
  • Bake baguette slices in the oven until golden.