This month, in honor of the holidays, we’ve asked our Culinary Arts and Pastry & Baking Arts instructors to share their favorite festive recipes. We’ve already tested out Chef Kathryn Gordon’s Australian mince tartelettes, traveled to a French Christmas market with Chef Ted Siegel‘s Alsatian tarte flambée and celebrated American nostalgia with Chef Scott McMillen’s snickerdoodles. 
Today, we celebrate Chef Sabrina Sexton’s family favorite: Swedish meatballs.
My mother’s family is Scandinavian so the holidays – especially Christmas – have always meant lots of Nordic fare. Every year, on Christmas Eve, my mom prepares a big julbord, a traditional Christmas buffet with pickled herring, gravlax, ham and saffransbrod, a saffron bread filled with raisins.
My favorite traditional food has always been the Swedish meatballs. Served alongside mashed potatoes, lingonberry sauce and pickled cucumber salad, they always remind me of my childhood. The recipe I make is a hybrid of my mom’s and Marcus Sammuelson’s. He likes to put a splash of pickle juice from the cucumbers into the sauce, which is a great way to cut the sweetness of the lingonberries and the richness of the crème fraiche in the sauce.
Swedish Meatballs
Ingredients
- 1/2 cup dry bread crumbs
- 1/4 cup milk
- 4 tablespoons canola oil, divided
- 1 medium onion, finely chopped
- 3/4 pound ground pork
- 3/4 pound ground beef
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken stock
- 1/2 cup crème fraiche or sour cream
- 1/4 cup lingonberry preserves
- 2 tablespoons pickle juice or 1 tablespoon white wine vinegar
Instructions
- Combine the bread crumbs with the milk in a bowl. Stir until the bread crumbs are moistened. Set aside.
- Heat 2 tablespoons of the canola oil in a medium sauté pan. Add the onion and cook until the onions are limp and translucent, about 5 minutes. Cool.
- Combine the onions with the ground pork, ground beef, honey and egg in a large bowl. Add the salt and pepper and mix by hand until blended. Add the breadcrumb-milk mixture and mix well. Shape the mixture into golf ball size meatballs.
- Add the remaining canola oil to the sauté pan. Add the meatballs is batches and cook, turning frequently until brown on all sides and cooked through, about 5-6 minutes. Transfer the meatballs to a plate and prepare the sauce.
- Add the stock to the pan and simmer until reduced by half. Add the crème fraiche and continue to reduce until the sauce is a “nappe” consistency.
- Return the meatballs to the pan and warm.
- Serve the meatballs with mashed potatoes, more lingonberry preserves and cucumber salad.
May 2013
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February 2012
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- The ABCs of Hydrocolloids with ICE Chef Instructor Chris Gesualdi
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January 2012
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December 2011
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November 2011
- Unique Culinary Careers: Stephen Field
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- Recipe: Broccoli Soufflé
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- Lessons 150-The End: The End is Just the Beginning
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October 2011
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- International Flavor at ICE: A Q & A with ICE’s International Students
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- Recipe: Chocolate Sauce
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September 2011
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- Dine Out Irene: A Tomato Lovers’ Workshop
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August 2011
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July 2011
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June 2011
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May 2011
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- Lessons 16-21: Field Trips
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April 2011
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- He Said, She Said: Mixology
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- Sweet Treats: Momofuku Milk Bar, Brooklyn Commissary
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- Lesson 1: Life as a Culinary Management Student Begins
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- Taste Test: Not So Fast…
- World of Pies
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- Unique Culinary Careers: Allison Fishman
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- Recipe: Pommes Anna
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March 2011
- ICE Participates in STREETS International Fourth Annual NYC Benefit
- Art on a Plate: Easy Garnishing for Beautiful Presentations
- Sweet Treats: La Silhouette
- Goat Milk Ricotta and Peas from Modernist Cuisine Book Launch at ICE
- Inside the Casting of Hell’s Kitchen and Kitchen Nightmares with Debbie & Lisa Ganz
- ICE Culinary Management Students Finish Final Business Plans
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- Modernist Cuisine at ICE
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- An Evening with Amanda Hesser at ICE
- Taste Test: A Little Something Extra
- An Evening with James Oseland at ICE
- He Said, She Said: America’s Next Great Restaurant
- Simply Great Breads with Dan Leader
- ICE Culinary Management Field Trip to Shake Shack
- ICE at A Slice of Latin America
- ICE Career Fair
- Sweet Treats: Yodel-ay-hee-hoo
- ICE Student for a Day: Dining in Imperial Rome
- ICE Students Compete in Chefs of Grey Poupon Semifinals
- ICE Hospitality Management Field Trip to Ritz-Carlton
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- Recipe: Tex-Mex Martini
- Meet the Culinary Entrepreneurs: Joe Campanale
- ICE Alumni Roundup
- STREETS International Fourth Annual Fundraiser
- ICE Chef Instructor Judges Chocolate Exhibition
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- Maxim Sandwich Showdown
- Unique Culinary Careers: Jeremy Fisher
- Entremets, Tartes, Goûters at ICE’s Center for Advanced Pastry Studies
- Lessons 98-100: Lessons Learned
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- Sweet Treats: La Maison du Chocolat
February 2011
- Ladies’ Night Out in the Kitchen
- ICE at MCC Green Film Festival
- ICE Hosts Scholarship Competition for High School Students
- Recipe: Pasta Dough
- Career Training Open House
- IACP Regional Conference
- Congrats to ICE Alumni!
- Steve Cuozzo Speaks to ICE Students
- Lessons 93-97: A Rose By Any Other Name
- C-CAP Annual Benefit
- Spanish Food and Wine Pairings
- Unique Culinary Careers: Pnina Peled
- Cookies for Kids’ Cancer Fundraiser
- Meet the Culinary Entrepreneurs: Shelly Fireman
- One-Day Breads
- Lessons 91-92: An Eye for Design
- New Pastry & Baking Arts Chef Instructors at ICE
- The Accidental Cheesemaker at ICE
- The New Zealand Wines of Jean-Georges
- Hospitality Management Front Desk Simulation
- Sweet Treats: CookieBar Pop-Up Store (with Recipe)
- Recipe: Chicken Tagine with Couscous
January 2011
- ICE Alumni Roundup
- Unique Culinary Careers: Andrew Burman
- Lessons 87-90: Practice Makes Perfect
- New Chef Instructors at ICE
- ICE Competes in Almost Famous Chef Competition
- A World of Curries
- Chocolate Tasting with ICE Alum Zac Young
- Jamison Farms with Sukey and John Jamison
- Fulton Fish Market Field Trip
- Lessons 83-86: For the Love of Chocolate
- Sweet Treats: Blue Smoke Bake Shop
- ICE Hospitality Management Field Trip
- ICE Ball 2011
- ICE Students and Alumni Travel to Vietnam — Part II
- New ICE Bread Curriculum
- Beer 101
- Rediscovered Rare Chocolate Unveiled at ICE
- Recipe: Papillote of Salmon
- ICE Students and Alumni Travel to Vietnam — Part I
- Lessons 80-82: Patience
- Unique Culinary Careers: JJ Goode
- Sweet Treats: Les Caneles de Celine, French Miniature Pastries
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December 2010
- Recipe: Coconut Shrimp with Tamarind Dipping Sauce
- World Party — Vegetarian Style
- Lesson 76-80: Tempering in the World of Chocolate
- Truffle Quest
- Career Training Open House
- Recipe: Cannoli Extravaganza
- ICE Announces the Kevin Nurse Memorial Scholarship
- Great Street Food of New York
- Recipe: Gingersnaps
- An Evening with Barbara Fairchild
- Unique Culinary Careers: Max Shrem
- Careers with a Conscience
- Sugar Confectionery at ICE’s Center for Advanced Pastry Studies
- Lessons 71-75: On the Surface
- Recipe: Pecan Balls
- Meet the Culinary Entrepreneurs: Bill Niman
- Favorite Holiday Memories Contest
- An ICE Night at Daniel
- Out of the Woods: A Whole Wild Boar
- Hospitality Management Open House
- ICE at Beard on Books
- ICE Alumni Work with Wellness in the Schools
November 2010
- Lessons 68-70: You Take The Good, You Take The Bad…
- Unique Culinary Careers: Claire Handleman
- Thankful for Turkey
- Thanksgiving Desserts from Craft
- Culinary Management Open House
- ICE Alumni Roundup
- Recipe: Pumpkin Pie
- In Memoriam: Joe Goldin
- ICE Launches Official iPhone App
- All American Hot-N-Spicy Favorites
- Lessons 63-67: Making or Breaking It
- ICE Participates in Annual Chocolate Show
- Unique Culinary Careers: Moira Campbell
- A Tale of Two Trails
- An Evening With Marcus Samuelsson
- Annual Allagash Brewery Contest at ICE
- Recipe: Potato Gratin
- Food Styling Workshop with Delores Custer
- ICE Hospitality Management Program Underway
- Lessons 57-61: What Lies Beneath
- ICE Participates in Action Against Hunger
- Turducken: The Indulgence of the Louisiana Kitchen
- ICE Culinary Management Program Introduces New Weekend Schedule
October 2010
- Halloween Sugar Showpiece
- Culinary Careers Seminar
- Meet the Culinary Entrepreneurs: Gary Hirshberg
- Lessons 53-56: Finish What Ya Started
- Recipe: Supernatural Brownies
- Bartending 101
- ICE Participates in Bid Against Hunger
- Three ICE Students Win Scholarship to Study in Italy
- Comfort Food Walking Tour
- DICED One-Year Anniversary
- Lessons 51-52: Mix It Up
- Pierogi Workshop
- Bartending 101
- Recipe: Spit-Roasted Suckling Pig
- ICE Students Volunteer at New York City Wine & Food Festival
- ICE Walks in Columbus Day Parade
- Unique Culinary Careers: Kristen Miglore
- Recipe: Just Another Friday Here at ICE
- Harvest Feast
- ICE Alumni Roundup
- Lessons 46-50: Half-Time
- Recipe: Pizzeria-Style Pizza Dough
- ICE Chef Instructor’s Kombucha Beverage Finds Success
- Volunteering at the James Beard House
September 2010
- Plated Dessert Techniques at ICE’s Center for Advanced Pastry Studies
- Malaysia Kitchen for the World with Zac Pelaccio
- The Great Gathering of Chefs 2010
- Lessons 41–45: Bangin’, Restin’, Rockin’ and Rollin’
- International Chefs Congress
- ICE Annual Bowling Extravaganza
- Back to Basics: A Full Side of Beef
- Meet the Culinary Entrepreneurs: Dan Rafalin
- Ultimate Cocktails, Spirits & Wine Blast
- Unique Culinary Careers: James Simpkins
- Hospitality Management Open House
- Constitution Day: Food & Drink of the Founding Fathers
- ICE Career Fair
- Top Chef: Just Desserts Contestant Malika Ameen
- Meet the Culinary Entrepreneurs: Tito Beveridge
- ICE Chef Nick Malgieri’s New Book
- Lessons 39-41: Inspiration at the Table
- Liquid Nitrogen Demo
- Unique Culinary Careers: Renie Steves
- Recipe: Braised Endive
- Top Chef: Just Desserts Contestant Zac Young
- Tuesdays with Dorie: Peanut Butter Crisscrosses
- Upcoming Classes: September 2010
- A Soul Food Family Dinner
- ICE Alumni Roundup
- Unique Culinary Careers: Caryn Stabinsky
- Wine Essentials
- Spanish Surf & Turf
August 2010
- Eataly Sneak Peek
- Lessons 35-38: How Much Is That Tart In The Window?
- ICE Alum Gail Simmons Wins Emmy
- Holiday in Vietnam
- Recipe: Chocolate Sour Cream Doughnuts
- Eggsact Estimate Contest
- Unique Culinary Careers: Lisa Ganz & Debbie Ganz
- Wine Essentials
- Tip to Tail: Butchering and Using the Whole Hog
- Lessons 30-34: Getting to Know You, Bread
- Chicago Eats — Part II
- Unique Culinary Careers: Paras Shah
- Wine Essentials
- Chicago Eats — Part I
- The Chef’s Garden with Farmer Lee Jones
- Recipe: Grilled Salmon B.L.T.
- Edible Garden
- Wine Essentials
- Upcoming Classes: August 2010
- Lessons 26-29: Simple Complexity
- Career Seminar: Cooking for Private Clients
- Marc Murphy, A New York “Landmarc”
- Unique Culinary Careers: Renee Forsberg
- Hospitality Management Open House
- Chocolate Showpieces
- ICE Alumni Travel to France — Part II
July 2010
- Recipe: Moules Marinière
- ICE Alumni Will Compete on Top Chef: Just Desserts
- Wine Essentials
- ICE Alumni Roundup
- Ultimate Grilled Cheese Sandwich
- Lessons 22-25: Struck by Lightning
- ICE Alumni Travel to France — Part I
- Culinary Management Open House
- Beijing Noodle Making
- Airbrushing Chocolate at ICE’s Center for Advanced Pastry Studies
- A Pig Roast With ICE Alum Matt Weingarten
- Unique Culinary Careers: Jennifer Cook
- Lessons 19-21: Melting Point
- Latin Cooking with Daisy Martinez
- Recipe: Old-Fashioned Buttercrunch
- Les Dames d’Escoffier Awards Scholarships to Four ICE Students
- Lessons 15-19: The Sweetest Thing
- Goodbye to Arnold
- Upcoming Classes: July 2010
- Mexican Cooking with Chef Sue Torres
- Food & Wine Includes ICE Alumni in The Year of the Pastry Chef
June 2010
- Savor the Salt
- Lessons 12-14: The Many Forms of Gelling
- Lessons 8-11: The Miracle of Eggs
- ProStart Conference
- Four-Star Farmer
- Citymeals-on-Wheels’ Silver Spoons: 25 Years of Chefs and Celebrations
- Recipe: Roasted Plum and Ginger Galette
- Get to Know Arnold Myint
- Strudel Workshop
- Artisanal Breads at ICE’s Center for Advanced Pastry Studies
- Top 10 Pastry Chefs Celebrate at ICE
- Congratulations to a Sweet Friend of ICE
- Lessons 4-7: The Core Of It
- Top 10 Pastry Chefs Coming to ICE
- Upcoming Classes: June 2010
- ICE Entertaining: Brunch
- Behind the Scenes: ICE Library
May 2010
- Recipe: Southern Fried Chicken
- Tourné Workshop
- Lessons 1-3: Weighing It All Out
- Tex-Mex Fiesta
- Wine Event Contest
- Lesson 1: Taking My Own Advice
- Carême and the Grand Art of French Cooking in the 19th Century
- Recipe: Pomegranate Granita
- ICE Alum on Top Chef Washington D.C.
- Culinary Careers Book Launch Party
- Chefs of Grey Poupon Competition Winner Sonali Ruder
- Upcoming Classes: May 2010
- ICE Student Wins Chefs of Grey Poupon Student Competition
- Finding Your Culinary Career: ICE President Rick Smilow’s Book
- ICE Student Headed to Chefs of Grey Poupon Competition
- Meet the Culinary Entrepreneurs: Jason Apfelbaum
- ICE at the James Beard Awards
April 2010
- Meet the Culinary Entrepreneurs: Eileen Crane
- ICE Research & Development: Testing New Bread Recipes
- ICE Alumni Hall of Achievement and Alumni Party
- ICE Chef Instructor Judges Specialty Food Awards
- Alexandra Guarnaschelli: A Passion for Cooking Demo
- Chef Toba Garrett’s New Wedding Cake Book
- Student Cooking Competition at ICE
- Lesson 110: Graduation & Farewell
- ICE Launches New Hospitality Management Program
- ICE Chef Instructor Launches Kombucha Beverage Line
- ICE Chef Instructor’s Dish Gets Cover of National Culinary Review
- ICE Alumnus Missy Robbins Named “Best New Chef” by Food and Wine
- Recipe: Champagne Truffles
March 2010
- Salami-Making with Chef Chris Gesualdi
- ICE Journeys: Barcelona, Spain
- Lessons 91-100: The End in Sight
- Upcoming Classes at ICE’s Center for Advanced Pastry Studies
- Recipe: Polpette Fritte
- Become an ICE Facebook Fan for a Chance to Win an ICE Gift Card!
- STREETS International’s 3rd Annual Benefit
- Navigating a Restaurant Wine List
- Lessons 81-90: From Poaching to Plating
- 2010 ICE Career Expo
- ICE Chef Instructor Michelle Tampakis Nominated as Top 10 Pastry Chef of 2010
- Meet the Culinary Entrepreneurs: Greg Brewer
- ICE Student Advances to Chefs of Grey Poupon Final Competition
- Recipe: Pains Au Chocolat
- The Mother Sauces and Their Offspring
February 2010
- Lessons 71-80: Pastry and Patience
- Culinary Stars & ICE Prez Rock Out
- The Rhone Ranger of Santa Cruz Visits ICE
- Recipe: Scallops with Grapefruit Vinaigrette
- ICE Alumnus Heats Up Winter Olympics
- Recipe: Penne with Sun-Dried Tomatoes and Chanterelle Mushrooms
- The Complete Chinese Dinner
- Lessons 60-70: Trying to Contain Myself …
- High School Student Wins Culinary Scholarship
January 2010
- Valentine’s Day-Inspired Classes at ICE
- Winter Happenings at ICE
- Lessons 55-59: Normandy, Alsace, Provence and Beyond …
- ICE Students to Compete in Almost Famous Chef Competition
- Best and Easiest Chocolate Desserts
- Lessons 50-54: Food as Art
- The Great New York Steakhouse
- Lessons 43-49: France, Italy & China, here we come!
- ICE’s Center for Advanced Pastry Studies
December 2009
- ICE Culinary Alumni Roundup
- Pop + Pour: Champagne Gala
- Lessons 38-42: Now we’re cookin’
- Travel Food Writing with a Culinary Focus
- Lessons 33-37: ‘Tis the time to tournée
- Marcus Samuelsson: The New American Table Demo
- Where in the World is ICE: Switzerland – Part II
- Lessons 25-32: Frying, Braising and Beyond
- A Sweet Italian Christmas with Chef Gina DePalma
November 2009
- Holiday Hors D’oeuvres with Chef Richard Ruben
- Recipe: Paillasson de Pommes de Terre (Potato Cake)
- Where In the World is ICE: Switzerland – Part I
- Lessons 20-24: Soups & Sautéing
- 2009 Action Against Hunger Benefit Gala
- Bread Baking with Chef Peter Reinhart
- Lessons 15-19: Classic & Contemporary Sauces
- ICE Students Compete in Martha Stewart Pie Show
- Women Chefs & Restaurateurs 2009 National Conference
- Lessons 11-14: Meat Fabrication
- Cookies for Kids’ Cancer
- A Cut Above: Q&A with Chef Norman Weinstein
- Southern Foodways Roadtrip: Part II
- Southern Foodways Roadtrip: Part I
October 2009
- Lessons 6-10: Fabrication & Stocks
- Culinary Entrepreneur Series: Ted Baseler
- Recipe: Homemade Marshmallows
- A Turkish Feast with Chef Fehmi Samanci
- Lesson 5: Medium Dice & Mirepoix
- City Harvest Bid Against Hunger
- Lesson 1: Mise en Place
- Recipes from Olives & Oranges with Chef Sara Jenkins
- Food Careers in Research & Development
By Kelly Senyei
These three things are just the start of a long list of lessons I’ve learned, fortunately or unfortunately, via trial and error. If you’re interested in learning more about mastering the art of food blogging, including food photography and styling, how to increase traffic and making a profit from your blog, join me at ICE for my course, 
