Smörgåstårta: Swedish Essentials for Summer with Nichole Accettola

Milk Street's Livestream Classes

Join Nichole Accettola for a livestream class about Swedish smörgåstårta, the Scandinavian summer dish you didn’t know you needed.

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NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1987548703676" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1203517235449" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class. What’s on the Menu: Malted Sandwich Bread Swedish Smörgåstårta Description: Swedish smörgåstårta is the summertime dish you didn’t know you needed. This a savory sandwich cake, which looks uncannily like a frosted layer cake and tastes like the best open-faced sandwich you've ever had, is a staple of Scandinavian dining in the warmer months, but it is not a recipe to undertake on your own the first time. That's why, in this livestream class, Nichole Accettola returns to the Milk Street Cooking School to walk you through the carefully tested version from her forthcoming book "Scandinavian Everyday: Vibrant, Simple Meals from Northern Europe." First, you’ll make a malted, yeasted sandwich bread and learn how Nichole assesses the development of gluten. While the bread proofs, you'll make two distinct fillings—a briny, rich smoked trout and egg salad and a creamy shrimp mixture spiked with fresh horseradish and Dijon—that get layered between dense rounds of bread. Then, you'll prepare a savory "frosting" of cream cheese and sour cream that gives this dish its characteristic, show-stopping look. Nichole will walk you through the assembly process step by step, sharing her smart approach to layering and spreading so that every slice is perfect even to a Swede's exacting standards. Along the way, you'll get a window into the Scandinavian philosophy of everyday cooking that anchors Nichole's work: unfussy, connected to the seasons and deeply satisfying. We'll cover the evolution of smörgåstårta and reveal how it became a fixture of Nordic celebrations—and how, after this class, it can be a fixture of yours, too. Get 15% off your copy of “Scandinavian Everyday” with code RIAEMilk15 here: <a href="https://www.readitandeatshop.com/book/9780593837788" title="https://www.readitandeatshop.com/book/9780593837788" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://www.readitandeatshop.com/book/9780593837788</a> About Nichole: Nichole Accettola is an American chef who spent nearly a decade working in fine dining in Boston before moving to Copenhagen, Denmark. During fifteen years abroad, she worked as a chef across Scandinavia, started a family, and immersed herself in Nordic food culture as it rose to international prominence. After settling in San Francisco, Nichole began baking Danish rye bread for farmers markets, a venture that led to the opening of <a href="https://www.kantinesf.com/" title="https://www.kantinesf.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Kantine</a>, her modern Scandinavian restaurant. Now in its eighth year, Kantine is known for made from scratch Scandinavian food, from pastries and breads to open faced sandwiches and comforting everyday meals. Nichole is the author of the IACP award winning cookbook “<a href="https://portersquarebooks.com/book/9781984861948" title="https://portersquarebooks.com/book/9781984861948" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Scandinavian from Scratch</a>." Her second book, "<a href="https://portersquarebooks.com/book/9780593837788" title="https://portersquarebooks.com/book/9780593837788" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Scandinavian Everyday,</a>" will be released on May 19 and includes more than 85 easy-to-follow, savory and sweet recipes for beautiful meals inspired by the cuisines of Scandinavia. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Closed Captioning is available for all Milk Street virtual events.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

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Smörgåstårta: Swedish Essentials for Summer with Nichole Accettola

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Smörgåstårta: Swedish Essentials for Summer with Nichole Accettola

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