Swedish Christmas Celebration
Lucia Buns
1 c milk
1/3 c butter
2/3 c sugar
1 package or 2 1/4 t yeast
1 egg, beaten
3 ½ c (or so) sifted flour
½ t cardamom seed
Pinch of salt
Pinch of saffron
Heat butter and milk to 18o degrees, stir in sugar and cool to 110°. Add yeast, let sit 5-10 minutes to bloom. Make sure yeast is nice and bubbly before proceeding. Add egg, gradually beat in flour and cardamom and beat thoroughly. Set in warm place (no warmer than 110 degrees) and let rise until doubled. Knead on floured board for 2 minutes. Roll into strips 5 inches long and ½ inch wide. Place 2 strips into an X and curl in ends, or curl a single strip like an S. Place raisins in center of each curl (if desired, we don’t like them but sometimes I’ll put chocolate chips in the curl). Place on greased cookie sheet, cover and let rise until nearly doubled. I use the proofing bag method. Place cookie sheet carefully into a large, clean untreated trash bag. Fill with hot air from a blow dryer. Twist mouth of bag closed and secure with a twist tie. Keep an eye on the bag and refill with hot air as necessary. Brush with beaten egg and bake in 400° oven for about 12 minutes.
Swedish Smörgasbords have certain categories of dishes that are usually present in some form. These categories are: bread, cheese, fish, cold meats, relishes, salads, eggs, potatoes, hot meats, and other. The word Smörgasbords literally means 'bread and butter table’ so most things served usually go well with bread and crackers and can be eaten without a knife. My Lucia day menu is very Americanized, our friends aren’t into aspics and head cheese. If you would like to see a traditional menu, let me know. I have a couple books from Aunties June and Dee that list everything you might want.
As noted, part of the Swedish Christmas tradition is to have the kids ‘strip the tree'. Since the Swedes decorate their tree with cookies, candies and little toys, it is not a chore like it can be here in the US, it is a big party! When the kids were young, I would decorate the tree with candy, Little Debbies, pencils, and all sorts of little toys I picked up at Cargo Largo, US toy, or ordered from Oriental Trading. After enjoying the smorgäsbord, the kids were divided by height (so the little ones didn’t get trampled) and allowed to grab everything they could reach! Now that everyone is older, I decorate with more adult 'toys' and everyone gets to join in the fun. Rather than have 2 parties, I always crammed all of Swedish Christmas into one night, my “Lucia Day” party! It was always great fun!
Lucia Day Party Menu
Assorted breads and crackers, mayo, mustards, and other condiments interspersed across the table.
I use my veggie and dollar rolls, the mini rye and pumpernickel loaves, regular and water crackers, etc.
Seafood:
Shrimp Cocktail and/or Shrimp Dip
Smoked Oysters and Sardines Herring is very traditional, but doesn't go over well with Americans.
Crab dip* and/or Crab Stuffed Mushrooms*
Eggs:
Cavair Pie* and/or Deviled Eggs
Hot Meats:
Ham a la Cajsa Warg*
Meatballs in Dill Cream Sauce*
Cold Meats:
Summer Sausage
Braunswäger Ball (these are usually not terribly popular so I often skip it, but Grandma always served one so I’m a little sentimental about them)
Cheeses:
Cheese plate – Cheddar, jack, spicy jack, American….
Some type of cheese ball. The Wind &Willow® company has several tasty options or Grandma Jo’s recipe is in the Appetizer section.
Relish:
Relish tray with green and black olives, gerhkins and dill pickles, pickled beets and onions, etc.
Fruit and veggies trays with dips.
Sides:
Mini Bakers* and/or Potatoes au gratin* (sometimes made with granny smith apples, hey, it’s better than Janssen’s Temptation, a traditional potato dish that calls for anchovies > - <)
Aspics - Uh, no, sorry, I think they’re gross. But sometimes I will serve some kind of jello thing. Mark's mom Lois was big on jello-y things, so I usually asked her to bring one.
Roasted Brussels* are a new addition, not traditional but probably my most popular appetizer.
Desserts:
Plates of assorted cookies* and fudge*
Heavenly Brownie Trifle*
Cookie Dough Cheeseball*
Rice Pudding - again traditional but not popular so I often skip it
Glög*
Lucia Buns*
1 c milk
1/3 c butter
2/3 c sugar
1 package or 2 1/4 t yeast
1 egg, beaten
3 ½ c (or so) sifted flour
½ t cardamom seed
Pinch of salt
Pinch of saffron
Heat butter and milk to 18o degrees, stir in sugar and cool to 110°. Add yeast, let sit 5-10 minutes to bloom. Make sure yeast is nice and bubbly before proceeding. Add egg, gradually beat in flour and cardamom and beat thoroughly. Set in warm place (no warmer than 110 degrees) and let rise until doubled. Knead on floured board for 2 minutes. Roll into strips 5 inches long and ½ inch wide. Place 2 strips into an X and curl in ends, or curl a single strip like an S. Place raisins in center of each curl (if desired, we don’t like them but sometimes I’ll put chocolate chips in the curl). Place on greased cookie sheet, cover and let rise until nearly doubled. I use the proofing bag method. Place cookie sheet carefully into a large, clean untreated trash bag. Fill with hot air from a blow dryer. Twist mouth of bag closed and secure with a twist tie. Keep an eye on the bag and refill with hot air as necessary. Brush with beaten egg and bake in 400° oven for about 12 minutes.
Swedish Smörgasbords have certain categories of dishes that are usually present in some form. These categories are: bread, cheese, fish, cold meats, relishes, salads, eggs, potatoes, hot meats, and other. The word Smörgasbords literally means 'bread and butter table’ so most things served usually go well with bread and crackers and can be eaten without a knife. My Lucia day menu is very Americanized, our friends aren’t into aspics and head cheese. If you would like to see a traditional menu, let me know. I have a couple books from Aunties June and Dee that list everything you might want.
As noted, part of the Swedish Christmas tradition is to have the kids ‘strip the tree'. Since the Swedes decorate their tree with cookies, candies and little toys, it is not a chore like it can be here in the US, it is a big party! When the kids were young, I would decorate the tree with candy, Little Debbies, pencils, and all sorts of little toys I picked up at Cargo Largo, US toy, or ordered from Oriental Trading. After enjoying the smorgäsbord, the kids were divided by height (so the little ones didn’t get trampled) and allowed to grab everything they could reach! Now that everyone is older, I decorate with more adult 'toys' and everyone gets to join in the fun. Rather than have 2 parties, I always crammed all of Swedish Christmas into one night, my “Lucia Day” party! It was always great fun!
Lucia Day Party Menu
Assorted breads and crackers, mayo, mustards, and other condiments interspersed across the table.
I use my veggie and dollar rolls, the mini rye and pumpernickel loaves, regular and water crackers, etc.
Seafood:
Shrimp Cocktail and/or Shrimp Dip
Smoked Oysters and Sardines Herring is very traditional, but doesn't go over well with Americans.
Crab dip* and/or Crab Stuffed Mushrooms*
Eggs:
Cavair Pie* and/or Deviled Eggs
Hot Meats:
Ham a la Cajsa Warg*
Meatballs in Dill Cream Sauce*
Cold Meats:
Summer Sausage
Braunswäger Ball (these are usually not terribly popular so I often skip it, but Grandma always served one so I’m a little sentimental about them)
Cheeses:
Cheese plate – Cheddar, jack, spicy jack, American….
Some type of cheese ball. The Wind &Willow® company has several tasty options or Grandma Jo’s recipe is in the Appetizer section.
Relish:
Relish tray with green and black olives, gerhkins and dill pickles, pickled beets and onions, etc.
Fruit and veggies trays with dips.
Sides:
Mini Bakers* and/or Potatoes au gratin* (sometimes made with granny smith apples, hey, it’s better than Janssen’s Temptation, a traditional potato dish that calls for anchovies > - <)
Aspics - Uh, no, sorry, I think they’re gross. But sometimes I will serve some kind of jello thing. Mark's mom Lois was big on jello-y things, so I usually asked her to bring one.
Roasted Brussels* are a new addition, not traditional but probably my most popular appetizer.
Desserts:
Plates of assorted cookies* and fudge*
Heavenly Brownie Trifle*
Cookie Dough Cheeseball*
Rice Pudding - again traditional but not popular so I often skip it
Glög*
Lucia Buns*