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Viking-Themed Dishes

Page history last edited by Cari Emerson 14 years, 3 months ago

 

 

Pizza Longboats

  • Ready made pizza dough                   
  • Cheese
  • Pizza sauce
  • Toppings of your choice                                     

     Pizza boats are a little messy and therefore a huge hit with the younger set. Use ready made pizza dough, cut into circles with a cup top. Fold in half, seal edges keeping the top open to fill with toppings. Take the leftover dough, roll and press into the sides of the boat to make oars. Bake until brown and bubbly.

http://www.ehow.com/way_5261255_viking-theme-birthday-parties-kids.html

 

 

Mini Helmet Sandwiches

  • Mini sandwich rolls                   
  • Two miniature pickles or ridged chips                  

     Mini helmet sandwiches are a fun conversation piece and a cinch to make. Mini sandwich rolls make the helmet, fill and top with two miniature pickles for the horns. Or use ridged chips placed on the sides of the bun to make winged helmets.

http://www.ehow.com/way_5261255_viking-theme-birthday-parties-kids.html

 

 

Viking Blood (alcoholic)

  • 2 cl Aquavit   
  • 2 cl Coffee Liqueur                       
  • 3 oz Sprite 

     Mix ingredients together.                         

http://www.drinkswap.com/

 

 

Screaming Viking (alcoholic)

  • 2 oz Vodka   
  • 1 oz Dry Vermouth   
  • 1 oz Lime Juice   
  • 1 Cucumber                                   
  • 1 Celery Stalk

     Mix ingredients together.                         

http://www.drinkswap.com/

 

 

Screaming Blue Viking (alcoholic)

  • 1 splash Blue Curacao   
  • 1 part Yukon Jack   
  • 1 part Rumple Minze                       

     Mix ingredients together.                         

http://www.drinkswap.com/

 

 

Viking Warmer (alcoholic)

  • 1 1/2 oz Vodka   
  • 1/2 oz Aquavit   
  • 1/4 oz Lime Juice   
  • 1/2 oz Blueberry Syrup                      
  • 1 oz Lemonade 

     Mix ingredients together.                         

http://www.drinkswap.com/

 

 

Eric's Viking Chowder

  • 2 Tbsp. butter
  • 1/4 cup flour
  • 3 cups fish stock, clam juice, or vegetable broth
  • 4 medium-large potatoes, peeled and roughly diced
  • 1 medium onion, peeled and finely diced
  • 1 1/2 pounds salmon fillet
  • 1 pound mixed shellfish and mussels
  • 1/2 cup whipping cream
  • 1 large pinch (about 1/8 tsp.) powdered saffron
  • dried or fresh dill to garnish (optional)

     Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve. Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.

     Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet. Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup. Heat until fish is fully cooked and soup is warmed through, about 10 minutes. Garnish with dried or fresh dill, if desired, and serve.

     Makes 5-6 servings

http://scandinavianfood.about.com/od/souprecipes/r/vikingchowder.htm

 

 

Viking Lasagna

Lasagna noodles

Filling                                                                   

  • 3 small eggplants, thinly sliced into long strips
  • 3/4 bunch maitake mushrooms, roughly chopped
  • about 3/4 cup grated Pecorino Romano
  • about 3/4 cup grated Mozzarella
  • about 1/2 cup Ricotta
  • about 1/2 pound mixed ground beef and ground pork
  • 1 tablespoon pine nuts
  • 1/2 onion, diced                                    
  • 1 clove garlic, minced
  • 2 or 3 large green olives, minced
  • 7 or 8 capers, halved
  • 1/4 teaspoon garam masala (substitute five-spice and curry powder)
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon fennel seeds
  • salt and pepper, to taste
  • olive oil, for frying

Sauce

  • about 20 ounces diced canned tomatoes in juice
  • 1 small eggplant, peeled and diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 bunch maitake mushrooms, roughly chopped
  • 2 or 3 large green olives, chopped
  • 2 tablespoons Balsamic vinegar
  • 1/4 cup red wine or fruit liqueur
  • dried thyme, to taste
  • dried basil, to taste
  • dried oregano, to taste
  • 1 bay leaf
  • 1 dash Tabasco sauce
  • salt and pepper
  • reserved fat from meat

Filling

     Salt sliced eggplant and allow to sit for about 15 minutes to sweat.

     Mix cheeses together and set aside, reserving about 1/4 cup Pecorino Romano.

     Combine meat, capers, garam masala, marjoram, fennel seeds, and pepper in a mixing bowl.

     Rinse off salted eggplant and drain and dry well. Toss or brush eggplant with about 2 tablespoons of olive oil.

     Warm a non-stick skillet over medium-high heat. When hot, add eggplant and fry until both sides are browned, about 2 or 3 minutes on each side.

     Remove eggplant from heat and set aside on paper towel to drain excess oil.

     Add about 1 tablespoon of olive oil to the same non-stick skillet. Sauté pine nuts, onion, garlic, and olives until slightly browned.

     Add meat and cook just through, making sure to break up any large chunks. Drain excess fat and reserve.

Sauce

     Warm reserved fat over medium-high heat. Add eggplant, onion, garlic, mushrooms, olives, salt, and pepper and cook until onions become translucent.

     Add tomatoes, vinegar, wine or liqueur, herbs, and Tabasco sauce and bring to a boil.

     Cook uncovered to reduce until sauce reaches desired consistency.

Assembly

    Lightly coat a 9-inch bread pan with olive oil.

Layer pasta, eggplant, mushrooms, meat, sauce, and cheese two or three times until pan is full. Top with pasta, sauce, parsley, and grated Pecorino Romano.

     Cover with foil and bake at 350º (180ºC) for about 20 minutes, then remove foil and continue cooking for another 15-20 minutes.

 

http://iamaviking.com/tag/vikingdessert-recipes/

 

 

Viking Burgers

  • 1 lb lean ground turkey                                           
  • 1 1/2 Tbsp prepared horseradish 
  • 1 1/2 tsp paprika
  • 1 1/2 tsp Dijon-style mustard
  • 1/4 tsp black pepper
  • Dash of salt

     Combine all ingredients. Shape turkey mixture into 4 burgers, about 1/2-inch thick.

     Place burgers on lightly greased broiling pan. Broil burgers 4 inches from heat, turning once, about 5 minutes per side, until no longer pink and the internal temperature registers 165ºF.

http://www.calorieking.com/recipes/Chicken-Turkey-Fowl-and-Egg/Chicken-Turkey-Fowl-Dishes/Viking-Burgers_Y2lkPTUmc2lkPTE5JnJpZD02MjU.html

 

 

Viking Cookies

  • 2 cups butter                                                         
  • 2 cups brown sugar 
  • 2 cups white sugar 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda
  • 4 ½ cups flour
  • 3 cups rolled oats
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 teaspoons vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 3 cups white chocolate chips

     Melt butter, cool to room temp. Mix in sugars. Add baking soda, powder, salt, eggs, vanilla and spices. Mix thoroughly. Add flour by ½ cup increments. Then add white chocolate chips. Add oatmeal and mix. The dough will be stiff. Drop by tspfuls onto cookie sheets. Flatten with spatula. Bake at 350F for 11–13 minutes. Cool for 3–5 minutes on sheets

http://keyingredient.com/recipes/151510/viking-cookies/

 

 

Ragna-Rock Mead

  • 12 lbs honey                                                          
  • 5 gallons distilled water
  • 1 packet champagne yeast
  • 1 pack yeast energizer

     In a 6 gallon bucket, add the 5 gallons of distilled water. Thaw the honey in warm water until it is runny and can be poured easily, then add it to the water in the bucket. Prepare yeast energizer according to packet instructions and add it to the water and honey mixture. Prepare the packet of yeast according to the instructions on the packet and add to the bucket. Close off bucket and seal with an air lock and store in a cool, dry place for one month.

     After the month, transfer the mead to a 5 gallon carboy and seal with an air lock. After bubbling in the air lock has slowed to on bubble every 60 seconds or so, bottle the mead and store for another two weeks. The entire process should take around two months to complete. 

 

 

 

 


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