10 Scandinavian beers to try

We're getting in the kitchen with New York City chefs preparing international specialties, and this month Swedish chef Emma Bengtsson demonstrates authentic kroppkakor at Michelin-starred Scandinavian restaurant, Aquavit. Here, our wine and spirits expert picks Scandinavian pairings for the specialty. Plus, don't miss the recipe, cooking demo and more Swedish food inspiration below.

Pair a pint with your potato dish

Swedish wine may be a reality in a decade or two as climate change opens up new regions for grape production. For now, only a few vineyards exist in the southern tip of the country, and of those making wine, production is small, expensive and consumed locally. Swedish craft beer production, on the other hand, is prolific, but again, most of it remains in Europe.

Because potatoes are practically a blank canvas for pairing with flavor, a range of Scandinavian beer styles can be explored with this dish.

Kroppkakor (Swedish potato dumplings) with lingonberry and bacon

(Serves 4-6 people)

Ingredients:

2 lb potatoes

200 g all-purpose flour

2 whole eggs

2 egg yolks

TT salt

1 small onion, diced

2 slices of bacon

1 twig of thyme

1 tsp fresh ground allspice

1 pt mixed mushrooms, pan-seared

Canola oil to sear in

Method:

1. Start by baking the whole potatoes in the oven at 325°F for about 1 hour.

2. Remove and discard the peel. Pass the peeled potatoes through a potato press or a sifter.

3. Mix the potatoes with the eggs and flour. Season with salt.

4. Shape into golf boll sized balls.

5. Sear the bacon and onion. Once cooked, chop and season with thyme and fresh ground allspice.

6. Press the bacon and onion into the top of each dough ball. After filling, cover the dough up and press closed to seal.

7. Let them sit in the fridge for about 30 minutes before dropping them into boiling water.

8. They will float up when ready. Remove and pat dry.

9. Sear the dried potato dumplings in some oil and serve with the pan-seared mushrooms and lingonberries.

Watch the complete demonstration

Make Swedish kroppkakor with chef Emma Bengtsson

On our tour around the world in NYC kitchens we stop in Aquavit, Midtown Manhattan's Michelin-starred Scandinavian restaurant. Swedish chef Emma Bengtsson shares her recipe for potato dumplings with lingonberry and bacon.

Michael Monday

See chef Bengtsson's go-to ingredients

Five essential ingredients for cooking Swedish

Swedish chef Emma Bengtsson of New York City's Aquavit shares her go-to ingredients for authentic Swedish, Scandinavian and Nordic cooking.

Michael Monday

Dine out to experience Scandinavian specialties from the pros