Country: Sweden

My amazing neighbors have 3 young girls and decided that a great way during the craziness that is going on in the world would be to choose a country each week for them to learn about the culture, history, and cuisine. 
Cuisine?! Now that is something I can get behind... so I decided to join in! Each week I will be choosing a country to research and then will make a full blown meal that is synonymous with that country! Fair warning: No Macros Included! This is about the experience.
First up: Sweden!
Appetizer: Gravlax
Main Course: Swedish Meatballs, mashed potatoes, and Lingonberry jam
Dessert: Kladdkaka
Cocktail: Wolf's Paw

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Glavlax is a cold cured salmon - you will need to use sushi grade salmon or frozen salmon. VERY important to make sure that there is no bacteria! 

Ingredients: 
1 lb. Salmon
3 TBS. Vodka
4 Oz. Sea Salt
4 Oz. Sugar
2 TBS. Pepper
1 C. Fresh Dill

Directions:

1. Pat Salmon dry and make sure all bones are removed
2. In a small bowl, combine sugar and salt and set aside
3. Line a baking sheet with parchment paper
4. Place salmon, flesh side up on prepared pan. Sprinkle with fresh dill, peppercorns, and vodka
5. Layer salt and sugar mix over the top of the salmon
6. Refrigerate for 12- 36 hours - I recommend placing something heavy on top of it to flatten it
7. After 12-36 hours remove and slice as thinly as possible on a bias

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Swedish Meatballs, Mashed Potatoes and Lingonberry Jam are definitely comfort food in my book. Living in Idaho you can imagine that Lingonberries are hard to come by and that means that is the only part of this entree not made from scratch. Mashed Potatoes can be made with your favorite home grown recipe. I found Lingonberry Jam at Whole Foods and added it to the plate at the very end. 

Swedish Meatballs: (You will want to cook your potatoes simultaneously)
Ingredients:
2 tbs. Olive oil
1 Onion, diced
1 Lb ground beef and 1 Lb ground pork
1/2 C Panko
2 large egg yolks
1/4 tsp. allspice
1/4 tsp. nutmeg
salt and pepper to taste

Gravy:
1/4 C butter
1/3 C flour
4 C beef broth
3/4 C sour cream
2 tbs. fresh parsley
salt and pepper to taste

Directions:

1. Heat 1 tbs olive oil in large skillet over medium. Add onion and cook until translucent
2. In a large bowl, combine ground beef, ground pork, pan, egg yolks, allspice, nutmeg, cooked onion and salt and pepper. Using hands mix until combined. Then roll into 1 1/2-inc meatballs - should make about 24
3. Add remaining olive oil to skillet. Add meatballs in batches and cook until browned and cooked through. Transfer to a paper-towel lined plate
4. To make the gravy, melt butter in the skillet, whisk in flour until lightly browned. The gradually whisk in beef broth and cook, whisking constantly until thickened. Add in sour cream and season with salt and pepper
5. Add meatballs to gravy and stir until heated through, top with parsley
6. Serve over top of Mashed Potatoes

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Kladdkaka is a dense brownie like chocolate cake that is to die for! Simple and topped with powdered sugar. 

Ingredients:
1 1/3 C sugar
2 eggs
1/2 C flour
1/2 C cocoa powder
pinch of salt
1/2 C butter, melted
1 tbs vanilla
1 tbs cocoa powder
powdered sugar

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, whisk the sugar and eggs together
3. Sift in the flour,  1/2 C cocoa powder and salt. mix thoroughly before adding in butter and vanilla
4. Grease a pan with butter and sprinkle the tablespoon of cocoa powder to coat. pour in batter and smooth, keep in mind the batter will be very thick
5. Bake for 20 minutes or until the top has hardened, the center should still be soft
6. Top with powdered sugar and enjoy

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The hardest part of this cocktail was making the ice glasses! The Wolf's Paw is basically a vodka and cranberry (or lingonberry) served in an ice glass. 

Ingredients:
Equal parts Absolute Vodka and pure cranberry juice
Ice Glasses

To make the Ice Glasses:
You will want to get plastic cups in 9oz and 3 oz. You will also need masking tape. 
One day before service, fill the 9oz cups 3/4 of the way full with cold tap water and push the smaller 3oz cups into the 9oz cups until the rims are flush. Secure them in place with masking tape and freeze over night.