51 Glögg Food Pairings

Ingredients

• Gingerbread thins
• Blue cheese
• Fresh figs or fig marmalade
• A little honey, optional
• Walnuts, optional

Method

1. Put a small piece of blue cheese on each gingerbread thin.
2. Top with a piece of fig or a little fig marmalade.
3. Drizzle with honey if you like and top with walnuts.

Ingredients

• 20 fresh dates
• 10 slices of bacon
• 20 almonds
• Toothpicks

Method

1. Preheat the oven to 200°C (400°F).
2. Pit the dates if not already pitted. Put one almond in each date.
3. Cut the bacon slices in half and wrap around the dates. Secure with a toothpick.
4. Place on a baking sheet and bake for about 15–18 minutes until the bacon is crispy.

Ingredients

• 300 g almonds
• 1 tbsp butter or neutral oil
• 1 tbsp caster sugar
• 1 tsp cinnamon
• Finely grated zest of 1 orange
• 1 pinch of salt

Method

1. Toast the almonds in a dry pan for a few minutes.
2. Add butter or oil, sugar, cinnamon, orange zest and salt.
3. Stir until the almonds are glossy and smell of Christmas.
4. Pour onto baking paper and let cool.

Ingredients

• Crostini or thin baguette slices
• Brie
• Cloudberry jam
• Black pepper
• Fresh thyme, optional

Method

1. Put a piece of brie on each crostini.
2. Top with a little cloudberry jam, black pepper and thyme if using.
3. Serve right away, or warm briefly in the oven so the cheese softens.

Ingredients

• 200 g cream cheese
• 100 g grated mature cheese
• 100 ml dried cranberries, chopped
• 100 ml chopped nuts
• 1 tsp honey
• Black pepper
• Crackers or bread to serve

Method

1. Mix cream cheese, grated cheese, honey and black pepper.
2. Shape into a ball.
3. Roll the ball in chopped cranberries and nuts.
4. Keep chilled until serving.

Ingredients

• 100 g butter
• 2 eggs
• 200 ml caster sugar
• 150 ml sour cream or soured milk
• 300 ml plain flour
• 1 tsp bicarbonate of soda
• 1 tbsp cinnamon
• 1 tsp ginger
• 1 tsp cloves
• 1 tsp cardamom

Method

1. Preheat the oven to 175°C (345°F).
2. Melt the butter and let it cool.
3. Whisk eggs and sugar until fluffy. Stir in butter and sour cream.
4. Mix the dry ingredients and fold into the batter.
5. Pour into a greased tin and bake for about 35–40 minutes.
6. Let cool and cut into small cubes.

Ingredients

• 100 g butter
• 1 g saffron
• 2 eggs
• 150 ml caster sugar
• 500 ml plain flour
• 1.5 tsp baking powder
• 150 ml almonds

Method

1. Preheat the oven to 175°C (345°F).
2. Melt the butter and stir in the saffron.
3. Beat together eggs and sugar. Add the saffron butter, flour, baking powder and almonds.
4. Shape into logs on a baking sheet and bake for about 25 minutes.
5. Cut into diagonal slices. Dry the rusks at 100°C (210°F) for about 30 minutes.

Ingredients

• 1 roll ready-made shortcrust or puff pastry
• 2 eggs
• 100 ml cream
• 200 ml grated Västerbotten cheese
• Salt and pepper
• A little chives, optional

Method

1. Preheat the oven to 200°C (400°F).
2. Press small rounds of pastry into muffin tins.
3. Whisk together eggs, cream, cheese, salt and pepper.
4. Fill the tins and bake for about 15–20 minutes until nicely coloured.

Ingredients

• 1 roll puff pastry
• 3 tbsp pesto
• 150 ml grated cheese
• 1 egg for glazing

Method

1. Preheat the oven to 200°C (400°F).
2. Spread pesto over the pastry and sprinkle over cheese.
3. Fold the pastry in half, cut into strips and twist each strip.
4. Brush with egg and bake for about 12–15 minutes until golden.

Ingredients

• 200 g cold-smoked salmon
• 150 g cream cheese
• 1–2 tbsp grated horseradish
• Lemon zest
• Dill
• Black pepper

Method

1. Mix cream cheese with horseradish, lemon zest, dill and black pepper.
2. Spread the mixture on the salmon slices and roll up.
3. Cut into small pieces.

Ingredients

• 3 beetroots
• 1 tbsp oil
• Salt
• 100 g goat cheese
• 100 g cream cheese
• Honey
• Black pepper

Method

1. Preheat the oven to 150°C (300°F).
2. Slice the beetroots thinly. Place on a baking sheet, drizzle with oil and salt lightly.
3. Bake until dried and crispy, about 30–40 minutes.
4. Blend the goat cheese and cream cheese. Season with honey and black pepper.
5. Serve the cream on or alongside the crisps.

Ingredients

• Rye crisps or small crispbread
• 100 g blue cheese
• 100 g cream cheese
• 1 pear
• Black pepper
• Honey, optional

Method

1. Mash the blue cheese with the cream cheese into a spread.
2. Spread on the rye crisps.
3. Top with thinly sliced pear, black pepper and a little honey if you like.

Ingredients

• 200 g dark chocolate
• 100 ml cream
• 1 tbsp butter
• 1 tsp cinnamon
• 0.5 tsp cardamom
• 0.5 tsp ginger
• Cocoa for rolling

Method

1. Chop the chocolate.
2. Bring the cream to a boil and pour over the chocolate. Stir until melted.
3. Add the butter and spices.
4. Let set in the fridge. Roll into small balls and coat in cocoa.

Ingredients

• Small pieces of crispbread
• Smoked reindeer, thinly sliced
• 100 ml crème fraîche
• 1 tbsp grated horseradish
• Lingonberries or lingonberry jam
• Black pepper

Method

1. Mix crème fraîche with horseradish and black pepper.
2. Put a dollop on each piece of crispbread.
3. Top with reindeer and a little lingonberry.

Ingredients

• 25 g yeast
• 250 ml milk
• 75 g butter
• 1 g saffron
• 75 ml caster sugar
• 1 egg
• About 700 ml plain flour
• 1 pinch of salt
• Almond paste
• A little milk or cream
• Whipped cream
• Icing sugar

Method

1. Melt the butter, add the milk and saffron. Warm to lukewarm.
2. Dissolve the yeast in the liquid. Add sugar, egg, salt and flour. Work into a smooth dough.
3. Let rise for about 45 minutes. Shape into small buns and let rise for another 30 minutes.
4. Bake at 225°C (440°F) for about 6–8 minutes.
5. Let cool. Cut off the lid, fill with almond paste and cream. Dust with icing sugar.

Ingredients

• 500 g mixed minced meat
• 50 ml breadcrumbs
• 100 ml milk
• 1 egg
• 1 small onion, finely chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp allspice
• Butter for frying

Method

1. Mix breadcrumbs and milk. Let soak for a few minutes.
2. Add mince, egg, onion and spices. Shape into small meatballs.
3. Fry in butter until nicely coloured and cooked through.

Ingredients

• 25 g yeast
• 400 ml lukewarm water
• 1 tbsp honey
• 1 tsp salt
• 8–900 ml plain flour or rye flour
• 150 g dried figs
• 100 g walnuts

Method

1. Dissolve the yeast in the water.
2. Add honey, salt and flour. Work into a dough.
3. Chop figs and walnuts and work into the dough.
4. Let rise for about 45 minutes. Shape into a loaf and let rise for another 30 minutes.
5. Bake at 200°C (400°F) for about 30–35 minutes.

Ingredients

• 2 carrots
• 2 parsnips
• 2 beetroots
• 2 tbsp oil
• Flaky salt
• A little cinnamon or smoked paprika

Method

1. Preheat the oven to 150°C (300°F).
2. Slice the root vegetables very thinly. Place on a lined baking sheet.
3. Drizzle with oil and salt lightly.
4. Bake until the crisps are crispy, about 35–45 minutes. Turn occasionally.

Ingredients

• Baguette slices
• Chèvre
• Honey
• Rosemary
• Black pepper
• Walnuts, optional

Method

1. Put chèvre on the baguette slices.
2. Drizzle with honey and sprinkle with rosemary and black pepper.
3. Grill at 225°C (440°F) for about 5–7 minutes.

Ingredients

• 1 roll puff pastry
• 3 apples
• 2 tbsp butter
• 2 tbsp caster sugar
• 1 tsp cinnamon
• 0.5 tsp cardamom
• 1 egg for glazing
• Icing sugar, optional

Method

1. Preheat the oven to 200°C (400°F).
2. Cut the puff pastry into small squares. Slice the apples thinly and place apple slices on each square.
3. Melt butter and mix with sugar, cinnamon and cardamom. Brush over the apples.
4. Brush the edges with egg.
5. Bake for about 15–20 minutes until the tartlets are golden.

Ingredients

• 200 g dark chocolate
• 100 ml whipping cream
• 1 tbsp butter
• 1 tsp gingerbread spice
• Finely grated zest of 1 orange
• Crushed gingerbread or cocoa for rolling

Method

1. Chop the chocolate and put it in a bowl.
2. Bring the cream to a boil and pour over the chocolate. Stir smooth.
3. Stir in the butter, gingerbread spice and orange zest.
4. Let set in the fridge, then roll into small truffles.
5. Roll in crushed gingerbread or cocoa.

Ingredients

• 1 large bowl popped popcorn
• 100 g white chocolate
• 0.5 g saffron
• 1 pinch flaky salt

Method

1. Melt the chocolate gently.
2. Stir the saffron into the chocolate.
3. Drizzle the chocolate over the popcorn and mix gently.
4. Sprinkle with a little flaky salt and let set on baking paper.

Ingredients

• Baguette, thinly sliced
• Brie
• Thin apple slices
• Honey
• A little thyme or rosemary

Method

1. Put brie on the baguette slices.
2. Top with apple, honey and a little herb.
3. Grill at 225°C (440°F) for 5–7 minutes until the cheese softens.

Ingredients

• Rye crisps or small crackers
• 200 g peeled shrimp
• 2 tbsp mayonnaise
• 2 tbsp crème fraîche
• Dill
• Lemon zest
• Black pepper

Method

1. Chop the shrimp coarsely.
2. Mix with mayonnaise, crème fraîche, dill, lemon zest and pepper.
3. Put a small dollop on each crisp just before serving.

Ingredients

• 1 roll puff pastry
• 150 g goat cheese
• Fig marmalade
• 1 egg for glazing
• Black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Cut the puff pastry into small squares.
3. Put a dollop of goat cheese and fig marmalade on each square.
4. Fold into parcels and brush with egg.
5. Bake for 12–15 minutes until golden.

Ingredients

• 2 cans chickpeas
• 2 tbsp oil
• 1 tsp smoked paprika
• 0.5 tsp cinnamon
• 0.5 tsp cumin
• Salt

Method

1. Rinse and dry the chickpeas thoroughly.
2. Mix with oil and spices.
3. Roast at 200°C (400°F) for 30–35 minutes until crispy.

Ingredients

• 100 g butter
• 100 ml sugar
• 2 tbsp golden syrup
• 250 ml plain flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp cardamom

Method

1. Preheat the oven to 175°C (345°F).
2. Beat butter, sugar and syrup until soft.
3. Mix in flour, baking powder and spices.
4. Shape into logs and bake for 12–15 minutes.
5. Cut into diagonal slices while the cakes are still warm.

Ingredients

• Waffle batter
• 100 ml grated mature cheese
• Lingonberry jam
• Crème fraîche
• Black pepper

Method

1. Make a neutral waffle batter and stir in the grated cheese.
2. Bake small waffles or cut regular waffles into pieces.
3. Top with crème fraîche, lingonberries and black pepper.

Ingredients

• 300 ml pumpkin seeds
• 1 tbsp oil
• 0.5 tsp cinnamon
• A little finely grated orange or bitter orange zest
• Flaky salt

Method

1. Toast the pumpkin seeds in a dry pan.
2. Add oil, cinnamon, citrus zest and salt.
3. Pour out and let cool.

Ingredients

• 1 roll shortcrust pastry
• 200 g mushrooms
• 1 small onion
• 2 eggs
• 100 ml cream
• 100 ml grated cheese
• Thyme
• Salt and pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Fry the mushroom and onion until the liquid has evaporated.
3. Press the pastry into small tins.
4. Fill with mushroom, egg custard, cheese and thyme.
5. Bake for 18–22 minutes.

Ingredients

• 300 ml mixed olives
• Zest of 1 orange
• 1 tbsp olive oil
• 1 small sprig rosemary
• A little black pepper

Method

1. Mix the olives with orange zest, oil, rosemary and pepper.
2. Let sit for at least 30 minutes before serving if possible.

Ingredients

• 2 sweet potatoes
• 2 tbsp oil
• Flaky salt
• 100 ml Greek yoghurt
• Lime zest
• A little honey
• Black pepper

Method

1. Slice the sweet potato thinly.
2. Mix with oil and salt and bake at 150°C (300°F) until crispy.
3. Stir together yoghurt, lime, honey and pepper.
4. Serve the crisps with the dip.

Ingredients

• 300 ml walnuts
• 2 tbsp honey
• 1 tbsp butter
• Rosemary
• Flaky salt

Method

1. Toast the walnuts in a pan.
2. Add butter, honey and finely chopped rosemary.
3. Stir until the nuts turn glossy.
4. Spread on baking paper and salt while still warm.

Ingredients

• Soft Swedish flatbread
• 200 g cream cheese
• 100 ml grated mature cheese
• A little lingonberry
• Chopped parsley
• Black pepper

Method

1. Mix cream cheese, mature cheese, lingonberries and pepper.
2. Spread on the flatbread and roll tightly.
3. Let rest chilled, then cut into pieces.

Ingredients

• 150 g gingerbread thins
• 50 g butter
• 200 g cream cheese
• 100 ml cream
• 50 ml icing sugar
• Orange zest
• Lingonberries or raspberries

Method

1. Crush the gingerbread and mix with melted butter.
2. Whip cream cheese, cream, icing sugar and orange zest until fluffy.
3. Layer crumbs, cream and berries in small glasses.
4. Chill before serving if possible.

Ingredients

• 200 ml buckwheat flour or plain flour
• 1 tsp baking powder
• 1 egg
• 200 ml milk
• 1 pinch of salt
• Sour cream
• Roe
• Finely chopped red onion
• Dill

Method

1. Whisk together flour, baking powder, egg, milk and salt.
2. Fry small blinis in butter.
3. Top with sour cream, roe, red onion and dill.

Ingredients

• 100 g butter
• 50 ml sugar
• 100 ml ground almonds
• 200 ml plain flour
• Whipped cream
• Lingonberry jam

Method

1. Work together butter, sugar, almonds and flour into a dough.
2. Press into small almond tartlet tins.
3. Bake at 175°C (345°F) for about 8–10 minutes.
4. Let cool and fill with lingonberry cream.

Ingredients

• 500 g Brussels sprouts
• 2 tbsp oil
• 1 tbsp mustard
• 1 tbsp honey
• Salt and pepper

Method

1. Halve the sprouts and toss with oil, salt and pepper.
2. Roast at 225°C (440°F) for about 20 minutes.
3. Mix mustard and honey and drizzle over when serving.

Ingredients

• Day-old bread, cubed
• 2 tbsp butter
• 0.5 tsp cinnamon
• Flaky salt
• A little orange zest, optional

Method

1. Fry the bread cubes in butter until crispy.
2. Season with cinnamon, salt and orange zest if using.
3. Serve as a snack or with cheese.

Ingredients

• Pizza dough or puff pastry
• 2 yellow onions
• 1 tbsp butter
• 1 tsp honey
• Mature cheese
• Thyme
• Black pepper

Method

1. Fry the onion slowly in butter until soft and sweet.
2. Add the honey towards the end.
3. Make small dough bases and top with onion, cheese and thyme.
4. Bake at 225°C (440°F) until golden.

Ingredients

• 100 g butter
• 100 ml sugar
• 250 ml plain flour
• 1 tsp cardamom
• Finely grated zest of 1 lemon
• 1 tsp baking powder

Method

1. Preheat the oven to 175°C (345°F).
2. Mix the ingredients into a dough.
3. Shape into small cookies and place on a baking sheet.
4. Bake for about 10–12 minutes.

Ingredients

• 300 ml grated mature cheese
• 1 tsp cumin
• Black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Place small mounds of cheese on baking paper.
3. Sprinkle with cumin and pepper.
4. Bake for 6–8 minutes until the cheese has melted and become crispy.

Ingredients

• Pumpernickel or dark rye bread
• Liver pâté
• Cumberland sauce
• Pickled gherkin or cornichon

Method

1. Cut the bread into small pieces.
2. Top with liver pâté, a dollop of Cumberland sauce and a small piece of gherkin.

Ingredients

• 200 ml polenta
• 800 ml water or stock
• 100 ml grated parmesan
• 1 tbsp butter
• Sage
• Salt and pepper

Method

1. Cook the polenta according to instructions with water or stock.
2. Stir in parmesan, butter, salt and pepper.
3. Spread out in a dish and let set.
4. Cut into cubes and fry until golden with sage.

Ingredients

• 3 pears
• 100 g blue cheese
• Chopped hazelnuts
• Honey
• Black pepper

Method

1. Cut the pears into wedges or halves.
2. Top with blue cheese, nuts and a little honey.
3. Bake at 200°C (400°F) for 12–15 minutes.
4. Finish with black pepper.

Ingredients

• 2 carrots
• 1 can chickpeas
• 2 tbsp tahini
• 1 garlic clove
• 1 tbsp lemon juice
• 0.5 tsp cinnamon
• Salt
• Oil

Method

1. Roast the carrots until soft in the oven.
2. Blend with chickpeas, tahini, garlic, lemon, cinnamon, salt and a little oil.
3. Serve with crisps, bread or vegetable sticks.

Ingredients

• 150 g butter
• 200 g dark chocolate
• 200 ml sugar
• 3 eggs
• 150 ml plain flour
• 1 pinch of salt
• Flaky salt to finish

Method

1. Preheat the oven to 175°C (345°F).
2. Melt the butter and chocolate.
3. Stir in sugar, eggs, flour and salt.
4. Bake in a tin for 20–25 minutes.
5. Let cool and cut into small pieces. Top with flaky salt.

Ingredients

• Cucumber slices
• Peeled shrimp
• 100 ml mayonnaise
• 0.5 g saffron
• A little lemon juice
• Dill

Method

1. Mix mayonnaise with saffron and lemon juice.
2. Put a dollop of saffron aioli on each cucumber slice.
3. Top with shrimp and dill.

Ingredients

• Tortilla wraps
• Roasted turkey slices
• Cream cheese or mustard cream
• Thin apple sticks
• Lettuce
• Black pepper

Method

1. Spread cream cheese or mustard cream on the tortilla.
2. Add turkey, apple and lettuce.
3. Roll tightly and cut into smaller pieces.

Ingredients

• 300 ml cream
• 50 ml sugar
• 0.5 g saffron
• 1.5 gelatine sheets
• Lingonberries or lingonberry jam

Method

1. Soak the gelatine sheets in cold water.
2. Bring the cream, sugar and saffron to a boil.
3. Remove from the heat and stir in the gelatine.
4. Pour into small glasses and let set in the fridge.
5. Top with lingonberries.

Ingredients

• 2–3 tbsp freshly grated horseradish
• 300 g cream cheese
• 2 tbsp Dijon mustard
• Salt
• Black pepper
• 1 pot chives
• 4 rectangular soft flatbreads
• 65 g baby spinach
• 3 packs sliced cold-smoked salmon, 150 g each

Method

1. Finely grate the horseradish. Mix the cream cheese with Dijon mustard and horseradish. Season with salt and black pepper.
2. Finely chop the chives. Mix half into the cream cheese and save the rest for garnish.
3. Spread the cream cheese mixture evenly over the flatbreads.
4. Distribute the baby spinach on top. Leave about 2 cm free along one long side so the seam holds together better.
5. Lay 3–4 slices of salmon overlapping on top of the spinach. Here too, leave the seam free of both salmon and spinach.
6. Roll up the flatbreads tightly from the long side.
7. Cut each roll into slices about 2 cm thick. Tip: let the rolls rest chilled for a while before slicing – this makes them firmer and easier to slice neatly.
8. Arrange the slices on a plate cut-side up and garnish with the remaining chives.