Smorgasbord - recipes and ideas
May I also suggest mockwavit. http://scandinavianfood.about.com/od/beverages/a/mockaquavit.htm Adds a little fun. You can use it to make your gravlax! http://www.latimes.com/features/food/la-fo-easterrec19bmar19,1,5101718.story. They show crackers with the gravlax, but I like those dark cocktail breads or some homemade rye. You can also serve pickled herring. if you are having a crowd, Costco makes a jar of really pretty good herring. Some with onions (YUM) and some with creme. You should also consider something involving potatoes. I would steer clear of fermented fish unless you intend to invite old Swedes. You might hunt around for some fun Scandinavian cheese. Maybe something with caraway. If nothing else some havarti or jarlesberg. And how about this: http://www.epicurious.com/recipes/foo... That would be so nice. You can find pictures of them on the internet.
Enjoy your party.
Good smörgåsbord info here: http://www.saunalahti.fi/~marian1/gourmet/smorgasb.htm.
For a potato dish, I would heartily endorse Jansson's Temptation: http://www.saunalahti.fi/~marian1/gou...
We have a smörgåsboard every Christmas and generally also include a baked ham (sometimes cured; sometimes fresh and stuffed with prunes) and potato sausage with lingonberry sauce. A roe spread is a nice addition - you can buy tubes of it at, say, IKEA, but it can be a little strong for some; I usually mix fresh roe with some very finely minced onion and some sour cream.
Getting very hungry now...
re: Sal Vanilla
You know, I could probably get the Swedish anchovies in my area if I wanted to, but honestly I use the widely available types and just soak them in milk for a bit. (Largely because the Frugal Gourmet told me to, way-back-when...) It's the flavor we're used to. Not a long soak...about the time it takes to deal with the potato prep. I'm probably too cheap to make this dish any more of a production than it is, frankly, so run-of-the-mill supermarket tinned anchovies typically work fine. Although now I'm thinking forward to Christmas and wondering if I should...
re: Sal Vanilla
re: Sal Vanilla
u can get them at ikea, at the food market. i think its a pink can, u need 1 big can 125 g or 2 small 55 g. and its really easy to make but u have to cut the potatoes in sticks, kinda like small french fries. and i think u need more cream then what that recipe says.. and u got to have breadcrumbs on the top, and a bit of butter so u got that crunchy top.
I have never had Jansson's Temptation, have wanted to make it, then this recipe says that Swedish anchovies are nothing like what we know as anchovies. In fact, they are sardines in a brine with cinnamon and other weird things. There is no chance that I will find these in México, so will I like the dish with good old Spanish anchovies?
Harry, I came across tis when perusing Good Eats this morning: http://www.seriouseats.com/recipes/20...
Gosh that came out long! I am afraid to edit it since I am not a computer person. Anyway, it looks like a good place to start for authentic and easy (for the meatballs and their condiments.
If you think of it, post abut how it went and what you served OK?
My grandmother and her sisters always had lutkfisk ! with their christmas smorgasbord. By the time my mother wa doing the major prep that was gone. Generally there would be numerous forms of smoked fish and herrings, jellied pork and veal, meatballs, ham, baked macaroni and cheese, scalloped potatos, scalloped oysters, hardtack, cheeses, salmon, pickles, more fish and did I mention herring ? spritz cookies and gingersnaps, cardomon bread. Today - all that fish and herring are gone - we've kept the salmon. Always I do the meatballs, jellied pork and veal, spritz and ginger cookies. You should do the jellied pork and veal. Its really good.
I am Danish and every year we make a traditional julefrokost (the equivalent to the Swedish smorgasbord). It is an affair that lasts a large part of Christmas day that begins with a variety of herrings, cod liver, mackerel in tomato sauce, other canned fish from Denmark, black bread, good Danish (Lurpak) butter, Akvavit and Danish beers (Tuborg and Carlsberg)
Then we have a table filled with salads to create your own open faced sandwiches called smorrebord. There are hundreds of varieties you can make but in our family we have:
(btw- all mayo is homemade and flavored for each salad!)
chicken and egg salad in curried mayo.
salmon and mayo
baby shrimps in mayo
"italian salad"- peas and carrots in mayo (this is served with sliced ham)
sliced roast beef with fried onions
sliced smoked salmon with asparagus
pork liver pate with fried bacon and sauteed mushrooms
smoked eel with egg omelette
All served with black bread, rye bread, and other white flour breads to eat with a fork and knife.
Then a hot course of meats:
spiced meat roll (rullepolse)
braised red cabbage
Followed by assorted aged danish cheeses (NOT what you can buy anywhere in normal american markets) to be served on a variety of breads with Danish butter.
We always order our canned fish, cheeses, hot dogs/sausages, and other meats from: http://www.nordichouse.com/ Wonderful aged cheeses!
Im from sweden and we normally have a lot of things on the xmas smörgåsbord.
a few diffrent kinds of pickled herrings (this year 9 i think),
cold smoked and hot smoked salmon, gravad lax, boild salmon, some other smoked fish, and a really good salmon salad (just a mix of all the salmons, mayo, cremefraich, dill and s&p),
eggs with caviar and skagen (shripmayosalad)
some diffrent kind of patés, (shellfish, duck&chicken, liver, and game), cumberlandsauce
mini hotdogs callad prinskorv
saffron pancake and buns
cottage cheese cake
potatoes that noone really eats
and a lot of diffrent kinds of bread
then some diffrent kinds of mustard, apple sauce, herb mayo, gravlax sauce, pickled veggies, some cabbage dishes, fruit jams espcially cloudberry etc.
and to drink julmust (xmas soda) and mulled wine