Swedish American Museum
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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.

  • 3 dl oatmeal (approx. 1 ¼ cups)
  • 1 dl sugar (slightly less than ½ cup)
  • ½ Tbs vanilla sugar (can also use vanilla extract)
  • 2-3 Tbs cocoa
  • 100 g softened butter (about 7 Tbs, slightly less than one stick)
  • 2 Tbs cold strong coffee

Put everything in a bowl in the order the ingredients are listed. It helps to cut the butter in smaller pieces. Mix together with spoon or clean hands. Make balls and roll in pearl sugar or coconut. Chill in the fridge. Eat and enjoy!

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.

  • 3 eggs
  • 1-1/4 cup flour
  • 2 cups sugar
  • 1-1/2 stick melted and cooled butter
  • 8 tbsp cocoa powder
  • 1/2 tsp salt
  • 1 tbsp vanilla sugar or 1 tsp pure vanilla extract

Mix all ingredients and put in greased 9″ pan with removable sides. Bake for 40-45 minutes at 350F.

To see more Swedish Recipes and cooking videos visit the Swedish Museum's Website!

ABOUT Taste from Home

Taste From Home is brought to you by the Chicago Cultural Alliance. Our mission is to connect, promote, and support centers of cultural heritage for a more inclusive Chicago. 

Taste from Home is collection of recipes and stories inspired by the food that defines who we are and where we come from. As we are all home exploring new recipes and cuisines, we encourage you to share a recipe and story with us that connects you to your family and cultural heritage. 

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Karin Moen Abercrombie

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