Swedish Smorgasbord.

I remember to this day, the memories of going to a swedish smorgasbord in Des Moines, downtown near the capital, with my family and aunt Sandy when I was young. I'm not sure what our connection was. I just remember the dessert table. And the mass amounts of food placed throughout this house-like building. And running around with my cousins, stealing the cookies.

Today sparks another memory of a woman that my parents were friends with as I was growing up. Her name was Inger and she was from Sweden. She passed away this week after a long battle with breast cancer. I was shocked at the familiar face I saw in the paper today. A face I haven't seen in 35 years. It's eerie that Sweden is the country we chose this week, aligning with the passing of such a beautiful Swedish woman. My sympathies go out to Inger and her family. May the warmth of her culture live with them now and forever.

We made Swedish meatballs last night. Another thumbs up from the crowd! Well...Katy didn't exactly try them. But I've thrown her out of the fan group of food this year. If I can please Elie, I win. I followed the recipe almost to the tee, with a few exceptions:

• I added a 1/2 # of ground lamb from last weeks meal planning so as not to go to waste. It added a wonderfully rich flavor to the meat.
• I doubled the gravy. It just didn't seem like enough, and I was right!
• I didn't use the "Kitchen Bouquet". No time to research this.

Swedish Meatballs
1 lb ground pork
1 lb lean ground beef
1 onion (well minced)
3 eggs
1/2 cup soft breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Gravy (I would double this)
2 cups beef stock
1 teaspoon fennel seed
 salt & pepper
1 tablespoon Kitchen Bouquet (optional for color)
1/4 cup water
2 tablespoons flour
1/2 cup heavy cream

Directions:

1. Put eggs, spices and minced onion in a bowl, mix it all together. 
2. Add meat, mix well so everything is nicely blended. 
3. Shape small meatballs and brown them on all sides. 
4. Cook over medium heat until liquids run clear of blood.
5. Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
6. In a small bowl mix the 1/4 cup of water and the flour well for a thickener. 
7. Add the thickener to the meat stirring constantly. 
8. Cook until the the sauce thickens. 
9. Add the cream and just heat until the cream is blended well and hot.
10. Be careful not to let it boil or it will curdle the cream.

Serve over cooked egg noodles.