h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

One of the best company 'julbord' I've had was one year at this hotel I worked in - the staff were a pretty mixed bunch of nationalities, with Swedes in minority (about 10%).

So the staff were asked to cook Christmas food that was typical for their country of origin, and write the recipes down. All who volunteered got a fixed amount of money to cover their expenses.

All the food was laid out on this huge table, and all the recipes were gathered into a leaflet, that was copied and handed out to all staff members.

Some even dressed up in what they'd wear at a Christmas party in their country of origin, so it got very colourful!

It was really interesting, and the food was delicious!

>>sylta (chopped meat and *dare not think what else*>>

What - you mean you don't make your own sylta?

Kidding

http://content.lottieswanson.com/?q=node/6

Ah, what a relief...

Ah, but that recipe is for home made sylta - I can't guarantee that the ones you buy in the supermarket have the same ingredients

I don't think there's a real Dutch Xmas food tradition.. apart from "too much" that is.
Last year the hatchlings stuffed themselves both Xmas days at both groups of grandparents. I had to clean them.. and the car.. I got the smell out of the car after two weeks and a spray can.
Basically the idea is to eat soup (any), starter (any), meat (any, most common are hare.. rabbit.. cat??) vegetables (any), and dessert (anything as long as it's teeth-crumbling sweet). Drinks are sherry, wine, wine, wine, wine, wine, wine, more wine, cognac or wine.

In the Ozarks, pigs in a blanket means country sausage inks wrapped in pancakes and topped with maple syrup. Pancakes are a traditional Christmas breakfast in many families in this area.

I had Lutfisk for lunch today - another traditional! And a saffron roll for coffee! Tradition!

Lutfisk - see, there's a Swedish dish I've never learnt to appreciate (Finns don't have it). Whenever I've asked someone, they've said 'it's the sauce!' - but to eat a that has been soaked in lye just to get the sauce...

But it's true! Well, the fish is very mild so the combination of bechamel, melted butter, allspice (kryddpeppar), black and white pepper, fish and potatoes is the key - each by themself is no fun but the combo... For lunch they had bechamel with Skånsk mustard in it, I prefer without. It really is the combination!

I had no idea there was such variation in Christmas food!

For starters back home we traditionally have a very Northern Irish feel. Smoked Irish Salmon on wheaten bread.

Then it is followed by the Turkey, Gammon, Pig in blankets, peas, carrots, bussel sprouts, cranberry sauce, bread sauce, sausage meat stuffing, sage and onion stuffing. Oh and the gravy.

Followed by either Christmas Pud or Triffle. However, this year I'll be on my own on the day as I'm having to be in workj on Boxing day.

My dad used to make homemade kielbasa, which he learned from his mother who was born and raised in Poland. My mom made babka and nut roll, which she learned from her mother who had Polish and Russian ancestors. Babka is a sweet, buttery bread. Nut roll is a spiral cookie filled with ground walnuts and coconut paste. It is baked in a log shape and cut into cookies after it is cooled. It is similar to poppy seed roll, which was also popular with my relatives, but not so much in my house.

In my husband's family the traditional Christmas dinner begins with caldo verde, which is a rich soup made with kale, and crusty rolls. It is followed by a chunks of pork marinaded for 3 days and then cooked into a rich stew. This is served with rice, sauteed vegetables and masa sovada, which is a sweet bread. Dessert is an almond cake.

What about the risgrynsgröt?! (Rice porrige), very, very important in my family. And salmon!

And GLÖGG!

I have been spending the night with glögg tonight. I don't think I should have any more. Tonight, that is. Tomorrow is another day.

I'm American-born, of dual Welsh and American nationality. Being staunch heathens, my adopted family, starting around ten a.m., has Manhattans for Chrimbo dinner - anything else afterwards tastes really nice! The best place for Manhattans was always a little restaurant in upstate N.Y., near Lake Erie, run by a cool guy (Serbian-American) called Stan.... unfortunately Stan recently died, but his American cocktail tradition lives on in our house!

Here's the recipe: http://www.drinksmixer.com/drink5828.html

Best wishes,
Oeillade

Just a small comment to lut(e)fisk (the 'e'e added in case any Norwegians should be around):

http://www.geocities.com/NapaValley/3227/lute-ode.htm

I... think I prefer Manhattan to lutfisk anytime.