On Thursday evening, the
"Svenska Sallskapet" (The Swedish Society) enjoyed a
Christmas smorgasbord at the
American Swedish Institute in Minneapolis. At the men's monthly dinner, I introduced the "Spelmanslag" as the evening entertainment. They played traditional Swedish fiddling music which originates from
Rattvik & Leksand in central Sweden.
The menu included:
Assorted hors d'oeuvres with Glogg;
Smorgasbord:
Aquavit herring; Sherry wine herring, Matjes herring served with sour cream, chives and chopped red onion; Sillsallad - Herring and beet salad; Boiled potatoes; Eggs topped with creamed caviar; Cold smoked salmon served with horseradish cream; Kalvsylta - jellied veal; Pickled beets; Julskinka - Swedish Christmas ham; Apple sauce and Swedish mustard; Gherkins; Pickled beets; Pickled cucumbers; Fresh fruit platter; Olives; Cheeses: Vasterbotten, Prastost, Herrgardsost and Blue Cheese; Limpa and hard tack; Red cabbage; Meatballs; Jansson's Temptation; Swedish sausages.
Main course:
Lutfisk served with cream sauce, melted butter and peas.
Dessert:
Rice pudding served with Lingonberries and Ginger Cookies with coffee. Smaklig Maltid!
(The photo with the Carlsberg beer bottle was my 1st course of smorgasbord; the second photo is of the buffet line with Lutfisk, etc.)
Our "Swedish lesson" for the evening was the expression: "Nar en advokat dor, foljer fan honom till graven." Good luck with the translation!