Here in Minnesota we take our Scandanavian heritages very seriously. So seriously that some people even willingly eat lutefisk. Our town recently held a Finnish festival-complete with a Tarja Halonen look-alike contest! wowee! (i had to google it, too). So in timing with this we picked "Scandanavian" as a theme. We did this theme a couple years ago, but I think this time was much better-much more experimental. Here is our final menu:

• Potato Pancakes with Swedish Meatballs
  
• Open Face Shrimp Dill Sandwiches
  
• Split Pea Soup
  
• Lingonberry Cake
  
• Licorice Pudding
  
• Scandanavian Cheeses
• Drink: Gammel Dansk
  

My dishes were the open-face sandwiches and the licorice pudding. I was very proud of both of them - they were delicious. The sandwiches were very refreshing and even though I don't like black licorice, I adored the pudding. The only thing I would caution: brace yourself & drink with caution if you try Gammel Dansk - the flavor is one that I'm guessing very few are accustomed to. Although, it mixes pretty well with Coca-Cola.

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Licorice Pudding

Pantry

• 1/4 tsp salt
  
• 1/3 cup plus 2 1/2 tablespoons sugar
• 1 tablespoon plus 2 tsp cornstarch
• 3 large egg yolks
• 1 1/2 tablespoons unsalted butter

Groceries

• 3/4 cup good quality black licorice (not Twizzlers)
  
• 4 1/2 cups whole milk

Tools

• Instant-read thermometer
• Large heavy saucepan
• Whisk
• Small bowl & Larger bowl
• Fine mesh sieve
• Wax paper
  

COMBINE licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.) Increase heat to moderate and bring milk mixture to a bare simmer.

STIR together cornstarch and remaining 1/2 cup milk in a small bowl.

WHISK cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.

WHISK together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F*. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.

CHILL pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.

Just before serving, gently whisk pudding, then divide among bowls.

Pudding can be chilled in bowl, its surface covered with wax paper and bowl covered with plastic wrap after 4 hours, up to 3 days.

Makes 6 servings.

*When I put the thermometer in the temperature was already well over 200 degrees, so you might want to watch that! Although, it didn't affect the final product.

Labels: Black Licorice, Dessert, Entree, Sandwich, Shrimp