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;
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.
Lutfisk served with cream sauce, melted butter and peas.
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!