It´s almost the end of 2012 and time “to ring the bell for 2013!” It feels just as exciting every year to recharge and look forward to new adventures. But if I look back on 2012, it has been a fantastic food-year.
I love to pickle herring, and a Swedish Christmas dinner wouldn´t be right without it.
The Christmas ham is king at the Swedish Christmas dinner, wich we celebrate on the 24th of december. And during all the years I have made it the same way as my mother always did – baked in foil in 170 degrees celcius (338 degrees F) for about 3 hours and then aftercoated it with mustad, egg and breadcrumbs.
Sweden is very dark in the wintertime, but the tradition of Lucia, brings back the light come and from now on, it´s only getting lighter.
Today is the Nobel Banquet and the eyes of the academic world are on Stockholm, Sweden. Women in beautiful dresses. Men i tuxidos, a lot of intelligent people and 1316 plates of food x 3 to serv. It´s impressive!
An old tradition in Sweden, and Scandinavia, is to slow cook meat for hours until it becomes so tender that it almost falls apart. We put a big piece of meat in a pot, ad a few root crops, maybe some beef or veal stock and sometimes wine and let it slow cook for hours. We call it “långkok”.
To pickle herring is a favorite activity of mine before Christmas. As I´ve said before, I don’t do it often enough and when I do, I do the same old recipes as always. Herring from Brantevik for example is always part of my Christmas dinner, but this year I feel like experiment a bit….go wild and crazy if you will.