Calgary Finlandia Cultural Association

Recipes to be uploaded as they become available.

Finnish Meatballs with Brown Sauce & Potato Mash (Lihapullat, ruskea kastike ja perunamuusi)

(from: https://feelslikefinland.com)

SERVES: 10 but the potato mash and sauce recipe is for one meal

Finnish meatballs are super easy and super tasty! This is one of the most eaten Finnish dishes. Classic brown sauce on the side and mashed potatoes will make the taste experience authentic. You can make a large batch of meatballs to save time. You can freeze them and easily heat them in the microwave oven or skillet for the next dish. You can also use just ground beef. A 50/50 mixed beef/pork mixture will make tastier meatballs due to the extra fat.

INGREDIENTS

Meatballs (Lihapullat)

• 1/2 cup breadcrumbs
• 1 cup cooking cream/sour creme or equivalent
• 2 lb ground meat (beef or beef/pork)
• 2 onions
• 2 teaspoons salt
• 1 teaspoon each oregano, paprika, black pepper, ground allspice
• Pinch of white pepper
• 2 eggs (optional)

Mashed Potatoes (Perunamuusi)

• 2 lb potatoes
• Water for boiling, remove when potatoes are done
• Salt (1-2 teaspoons)
• 2-3 tablespoons butter
• 1 cup milk

Brown Sauce (Ruskea kastike)

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cup water
• Salt, pepper/ground allspice to taste
• 1 tablespoon soy sauce (optional)

DIRECTIONS

Finnish Meatballs

1. Mix the cream and breadcrumbs in a bowl.
2. Chop the onions to fine pieces.
3. Add meat and onions to the bowl.
4. Add spices.
5. Mix very well and add the eggs.
6. With watered hands, make about golf ball sized balls of the meatball dough and add them to a baking sheet
7. Bake in the oven, 425 °F, for 15 minutes, until brown. Or add butter to a skillet and fry the meatballs until they are fully cooked.

Finnish Potato Mash

1. Peel the potatoes, chop to equal sized pieces to cook evenly.
2. Add potatoes to cold, salted water.
3. Boil about 20 min, until the potatoes are cooked.
4. Remove the water.
5. Add milk and butter, let it sit for a while, especially if milk was cold.
6. Mash the potatoes with potato masher, a big fork or any tool.
7. Add salt, mix and taste.

Brown Sauce

1. Use the same skillet as for the meatballs for extra flavor, add the butter and let it melt.
2. Add the flour, mix it and fry it until brown.
3. Add water bit by bit, mix all the time to avoid clumps.
4. Add salt and other seasoning, taste and add more spices if you wish.

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Leipäjuusto (Finnish Squeaky Cheese)

Leipäjuusto is a fresh cheese traditionally made from cow, goat, or reindeer milk. Once the curds are formed, they are pressed into a flat, round shape and baked or grilled until brown spots form on the surface. These caramelized markings give it a rustic, bread like look.

“Juusto”: Pronounced as “hoo-stoh.” The “oo” sounds like the “oo” in “too,” and the “st” sounds like the English word “stew” without the “ew” sound.

“leipä”: Pronounced as “lei-pah.” The “ei” combination is pronounced like the English word “eye.”

The cheese is typically served warm, either grilled or gently heated, which enhances its texture and brings out its soft, milky flavour then paired with cloudberry jam. Though eaten at any time of day, Leipäjuusto is especially common as a dessert or an evening snack. In some regions, it is even served in coffee, where it soaks up the liquid without falling apart, offering a warm, chewy bite at the end of a drink.

INGREDIENTS

• 1 Litre whole cow’s milk or reindeer/goat milk for traditional flavour
• 250 ml Full Fat Buttermilk
• 1 tsp Rennet Liquid or Powdered (usually found in a natural food store or cheese maker)
• 1/2 tsp Fine Sea Salt
• Optional: 1 tbsp Cream for added richness
• Cloudberry jam to serve

INSTRUCTIONS

To begin, gently warm the milk in a large, heavy bottomed pot over low heat to around 37°C (body temperature). Stir constantly to avoid scorching the base. Remove from heat once temperature is reached and keep covered.

Add the buttermilk and stir gently to combine. Sprinkle in the rennet evenly and stir for 30 seconds. Cover the pot with a clean cloth and let it sit undisturbed in a warm place for 45–60 minutes until the curds have clearly separated from the whey.

Using a long knife, cut the curd into small, even cubes, about 1 cm in size. Allow them to rest for 5 minutes. This helps them firm up slightly and release more whey, key to the cheese’s final texture.

Return the pot to very low heat and slowly stir the curds for 15 minutes. They should shrink slightly and firm up further. Do not boil, gentle heat and slow movement are essential to preserve the delicate curds.

Line a colander with cheesecloth and carefully pour in the curds, draining off the whey. Gather the cloth and gently squeeze out excess liquid but avoid compressing the curds too hard to keep the final cheese tender.

Transfer the curds to a lightly greased, oven safe round dish or mould, pressing them down evenly. Sprinkle the salt over the surface and allow it to rest at room temperature for 30 minutes to firm up and develop structure.

Preheat your oven to 200°C (fan 180°C). Place the cheese on the middle rack and bake for 20–25 minutes until the top turns lightly golden. For an authentic browned top, finish under the grill for 3–5 minutes, watching closely.

Remove the cheese from the oven and let it cool slightly before slicing. It should have a firm, elastic texture that squeaks against your teeth, a hallmark of traditional Leipäjuusto.Serve warm in wedges with a generous spoonful of cloudberry jam. For a rustic Finnish presentation, place on a wooden board. It also pairs well with with black coffee or as part of a sweet and savoury breakfast spread.

Hyvaa Ruokahalua! (Bon Appetit!)

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Sima or Finnish Mead Recipe

What is Sima?

Sima is a traditional, lightly fermented lemonade drink prepared to celebrate the arrival of the warmer spring weather. Sima is traditionally served at Vappu or May Day (May 1). The Finnish word sima is an old name for honey, which Elias Lönnrot used to mean a drink in his Finnish national epic, the Kalevala.

Here’s how to make it. 2 liters water, bring to a boil. Add in 1 1/2 cups (750 mL) brown sugar and 1 cup (250 mL) white sugar plus 2 lemons, peeled and chopped. Turn off the heat once sugar is dissolved. Add 2 more liters of water and stir in 1/2 teaspoon (2.5 mL) active dry yeast. Let sit overnight. On day 2, add a bit of  sugar and few raisins to the bottles. Close lightly. Put the bottles in the fridge. Check daily. Enjoy sima after 3-7 days – once the raisins have floated.

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Koskenkorva Lemon Recipe

A Finnish hot toddy recipe for a cold winter day.

• 4 cl Koskenkorva Lemon Liquer
• 1 cup Warm Black Tea
• 1 tsp Honey
• Garnish with a slice of lemon or lemon peel
• Enjoy warm

Koskenkorva Lemon is a unique novelty to the Koskenkorva range (from the Koskenkorva village). It is a fresh liqueur made with all natural ingredients and real lemons, including fresh infused citrus peels. It’s also has less sugar than lemoncello or limoncello liqueurs usually have.

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Pulla: Finnish Sweet Buns

Pulla is a braided sweet bun sure to win you over! Many Finnish people have fond memories of Pulla. Watching Mummo carefully weave the ropes of dough together. Impatiently waiting for it to rise before you can enjoy a piece. Especially when enjoyed with a cup of warm coffee – Pulla is perfect.

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