Swedish Christmas Traditions: A Smörgåsbord of Scandinavian Recipes, Crafts, and Other Holiday Delights
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Walnut and saffron crisp rolls
A mistletoe bouquet
Almond and vanilla milk
A Christmas chandelier
And much more!
Kirchsteiger reminds readers that Christmas is not a race or a contest. It is a season full of meaning that gives everyone the chance to spend time with loved ones, celebrate old traditions, and create new ones. Follow the instructions in these pages or use them as inspiration for your own creations.
herbs. Mix the mustard, sugar, eggs, and rosemary. Add enough breadcrumbs for the mixture to not be too messy. Pat the mixture onto the ham, making a thin coating. Place the ham in a pan or an ovenproof mold. Grill it in the middle of the oven at 482°F for 15 minutes or until the glaze has turned a nice color. Garnish with fresh sprigs of rosemary. Kirchsteiger’s Coarse Christmas Mustard This super-quick and really tasty mustard is the perfect complement to the Christmas ham. Thank goodness
and knead into dough. Let the dough sit for an hour. Roll out the dough to about �-inch thickness. Use the bottom of a grater to cut out rectangular shapes. Place on a pan covered with baking paper and bake at 347°F for about 10 minutes or until the crackers are golden brown. Tip: Stack 10–15 crackers and tie a pretty ribbon around them. In an instant, you have the perfect gift to bring the hosts of a mulled wine party. Orange-Flavored Shortbread Their slightly unexpected flavor goes well
taste of cardamom. You Need: 2 teaspoons cardamom seeds �–½ cup sugar (according to taste) 1 � cups Madeira 2 bottles of port 2 bottles of Christmas beer Pound the cardamom seeds with a little of the sugar in a mortar. Mix this and the rest of the sugar into the Madeira. Mix so that the sugar dissolves and leave it for a while. Decant into a pretty jug. Pour in the port and beer just before serving so there’s a lot of foam left. Almond and Vanilla Milk Warm winter treat, perfect after a
out the dough. Allow to rise under a kitchen towel for about 30 minutes. Roll out the dough on a flour-covered surface, to about �-inch thickness. Use a cookie cutter to make pig shapes. Cut slits in the legs and ears. Heat the oil in a thick-bottomed saucepan. Try with a ball of dough to see if the oil is hot enough. When the dough ball turns golden brown, start deep-frying a few pigs at a time. Have a lid handy in case the oil gets too hot. Drain the oil from the pigs by putting them on a
make my Christmas decorations myself. There’s nothing wrong with buying new ones, but perhaps you can make the effort to add something personal. It can be something the kids made at preschool that they’re now really embarrassed about. As is often the case, the simplest is the prettiest. I like materials from nature—lichen-covered twigs, dried rosehips, lingonberry sprigs, and branches of pine. Go for a hike in the forest to find supplies rather than becoming a regular at the decoration store.