A Scandinavian Holiday Dinner

 Cook's Notes: It probably won't surprise you that we joined a couple's gourmet cooking club. There are over 50 members though not everyone participates each month.  The organizers choose a theme (country) for each month. You only have to host your home once a year and only host for as many as you can seat at your dinner table. In the other months if participating you bring an authentic side dish.

December was 

The hostess set a beautiful festive holiday tablescape. Her house was filled to the brim with lots of European treasures many Christmas themed so lots of interesting things to take in.  

We started the evening with Glögg, a Swedish-infused wine that is usually served during the holiday season. It's similar to mulled wine — but not quite the same thing as glögg is a bit more involved to prepare. Traditionally, the drink is set on fire so the sugar granules completely dissolve. I skipped that part as I did not want to risk setting a fire in a stranger's home:) 

The basic Glögg ingredients include alcohol, spices, sugar, raisins, and almonds. It is best served in small vessels since it is quite boozy. The hostess even had authentic pot and vessels from Austria to serve the Glogg in.

I had to make adaptations to the quantities of alcohol to balance the taste and make sure it was drinkable. We all loved the results having several refills.

The following Glogg recipe at the end of the posting is a compilation of 3 authentic recipes I put together. It does take some planning ahead for supplies but is well worth the effort. We weren't hosting so manageable. We also bought a salmon appetizer recipe posted at the end.

The second course was the main meal Swedish meatballs with potatoes and gravy.

A simple green salad was served after the main course in keeping with customs in many European homes. 

A tray of cookies was a sweet finish to the dinner serving Danish Rum Balls, Swedish Thumbprint Cookies, and Spritz, the traditional Scandinavian Cookie. 

It was a very enjoyable evening trying new foods and meeting new people.

 

Swedish Glogg

Ingredients:

• 10 cardamom pods,
• 3 cinnamon sticks
• 10 whole cloves
• 2-inch piece of ginger, diced
• 1/2 cup brown sugar
• Orange peels from a large orange
• Juice from a large orange 
• 1 cup water  
• 3/4 cup raisins golden or regular
• 1/2  cup whole almonds
• 1 cup brandy
• 2 cups Ruby Port (not tawny port)
• 2 bottles of dry red wine (inexpensive) e.g. Merlot or Cabernet
• Spice bag or cheesecloth

Directions:

• Crush cardamom pods open. Peel and dice ginger. 
• In a large soup pot add the following pods, cloves, cinnamon sticks, ginger, brown sugar, orange peel, water, raisins, and orange juice,  
• Simmer over medium heat until sugar is dissolved. stirring several times. Remove from, heat, cover, and let the mixture steep for up to 4 hours. 
• Place a fine mesh strainer over a measuring cup and pour the syrup mixture into the measuring cup saving the spices in the strainer. 
• Lay a piece of cheesecloth on the counter and place the strained spice mixture on it. Gather up the edges, form a ball and tie it securely with string or twine. 
• To the soup pot add wine, port, brandy, saved sugar syrup, and spice ball. 

• Simmer on low for two hours, uncovered. Do not let the mixture boil as then alcohol will evaporate. Serve Glogg warm with a traditional add-in, almonds.

Salmon Appetizer with Herb Cream Cheese and Dill

Ingredients:

• Small toasts or a firm cracker
  
  found these toasts in the deli section where specialty cheeses are  
• Boursin Herb Cream Cheese
• Smoked Salmon
• Fresh Dill

Directions:

• Bring herb cheese to room temperature so easier to spread. 
• Spread 1 tablespoon of cheese on toast. Top with a small piece of smoked salmon and a small fresh dill sprig. Refrigerate until serving.