YOUR GUIDE TO YULETIDE STUFFING
An excellent summary of Swedish Christmas foods by Sivert Sidebo, Scanorama.
"Unlike the Americans, Scandinavians don't eat turkey for Christmas. Instead they serve a beautifully decorated large smorgasbord, a julbord or julebord.
The idea is to eat just a little of everything because there is always more food than you have anticipated. Most Scandinavians have made the mistake of eating too much on the first round.
The first course should be filled with different kinds of herring (mustard, arlic, or onion-pickled), other fish, often salmon (smoked, pickled, cooked or peppered), caviar, boiled eggs and potatos [sic]. Many people like to have a schnapps to go with this first course. There are also those who want some schnapps with every course.
The second course should be a plate of cold cuts like patés, smoked and cooked ham, sausages, deer, turkey, goose, and lamb ribs.
The third course is the warm one. You can fill it with brown beans, small sausages, meatballs, boiled lutefisk, potato and anchovy gratin or red and browned cabbage. Are you full yet? If not, take a fourth course of rice pudding, accompanied by either cinnamon, sugar and milk, or with fruit sauce.
For your fifth course, try some different kinds of cheeses. Camembert, blue cheese, whisky cheddar, edam or perhaps some brie. The sixth course is dessert. Come on, you can down some chocolate cake, lemon or raspberry mousse, créme caramel, gingerbread cookies, crullers, or almond tarts with strawberry jam and whipped cream.
Last but not least is the seventh course, the goodie plate. Bananas, small citrus fruits, apples, hazelnuts, Brazil nuts, walnuts, jelly beans, rapberry and licorice gum drops, arrack pralines.
Now that you are pleased and content you can join the dances and games around the Christmas tree. Or take our advice: just sit back and relax."
Published with permission from Swedish inflight magazine Scanorama.
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