Recipes from The Swedish American Museum
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The Swedish American Museum has been active for over 40 years in the heart of Andersonville, a traditionally Swedish area on the north side of Chicago. Andersonville, the “Little Sweden” of Chicago, is one of the most concentrated areas of Swedish heritage in the United States, with Swedish roots dating back to the 19th century. Tourists visit the area continually to sample Swedish food, buy gifts, visit the Museum, and partake in traditional Swedish holidays such as Midsommar and Julmiddag.
Through its arts and educational programs and its permanent collection, the Swedish American Museum interprets the immigrant experience for children and adults and promotes an appreciation of contemporary Swedish-American culture.
Probably the two most common recipes of those are the chocolate balls (Chokladbollar) and the sticky chocolate cake (Kladdkaka). Because they are both super easy to make they are staples in the Swedish household, much like chocolate chip cookies and brownies here in the US.
Chocolate balls or Chokladbollar is probably the first thing that every Swedish child learns to “bake”. Since it requires no baking time and using of hands is required, most children (and parents) love this recipe. In this video, Cyrus and Angelina will teach you how to make these simple, yet delicious treats. Angelina and Cyrus were born in the U.S. to Swedish/Iranian/British parents and all three cultures are celebrated in the home
Swedish Sticky Chocolate Cake or Kladdkaka can be compared to a brownie, but there is one important difference. The kladdkaka does not use a raising agent and is therefore more dense and as you can tell by the name, it is still sticky. People vary the stickiness depending on taste. It is usually served in wedges with a dollop of fresh whipped cream on top.