Merry Christmas.
L
Posted on 12/22/2010 6:49:16 PM PST by WesternCulture
So when is ‘kloob’ eaten?
Substitute sweet yeast dough for the potato dumpling part, and you'd have Lithuanian bacon buns!
I found a page with Carl Larsson paintings (prints) at http://scandinaviantreasures.com. I was looking for one print in particular but did not find it there. It might have been by another Scandinavian artist. It was of a bunch of children (with two adult women) at a table outside, having a summer picnic. The (large) family dog had joined the group and had his paws up on the table.
By the way: I am presently enjoying some lingonberry preserves (Halfi brand) from the shop I mentioned earlier.
“I was looking for one print in particular but did not find it there.”
- I don’t know anything about your acquaintance (and by the way I’m no expert myself) to the subject, so I’ll just start off at a basic level;
Was it anything in this style:
If so, the painting you had in mind might be part of the “Skagen” tradition.
If not, it might have been something by Zorn:
- or even Albert Engström:
“Substitute sweet yeast dough for the potato dumpling part, and you’d have Lithuanian bacon buns!”
- Interesting!
Tomorrow, I’ll explore Lithuanian cooking (now, I’ll try and get drunk) - and yes, I’m serious.
Every corner of the World provides an abundance of wonderful dishes - Lašiniai!
“Sniffle”
I hear you, this is a time to be missing those gone before.
Hubby and daughty have both been missing his mom. Who was of Swedish extraction, although her parents emigrated from Finland.
This has led to endless arguments since hubby thinks he’s Finnish, which he isn’t.
Nevertheless I’m very glad I saw this thread. We are very disorganized this year and I don’t think we would have remembered the herring unless I’d seen this.
rm, let’s hope for a prosperous new year. For that I’ll be making texas cowgirl caviar, a black eyed pea bean salad that is just great, and supposedly eating black eye peas on New Year’s day brings prosperity in the new year.
“Lithuanian bacon buns!”
We bring the truck to your house!
Thanks for posting the link.
I most definitely can see the beauty in it.
However, I like this painting so much more:
http://de.academic.ru/pictures/dewiki/76/Larsson__Krebsfang.jpg
Look at what Carl Larsson has brought into the picture; his own family neatly “ordered” more or less at the artist’s strict command - yet involved in different independent, free activities. Behold the sheer beauty of a typical Nordic midsummer “crayfish lake” (and do study the relation between the birch trees and the colors at play around them) and above all, dare to accept his invitation to the table; drink some snaps and learn how to eat crayfish - or was it the other way around..
Only Strindberg™ knows.
There are a couple fine books of his paintings available at the American Swedish Institute:
I just finished making loads of cookies, including Pepparkakor, and tomorrow we shall make our own Potates Korv in a sausage maker. It is delicious!
My older sister will be bringing the Sill and Bullar, and younger sister will bring the Limpa and I will be making Rice Pudding for our Christmas Eve feast.
My Mom's parents came from Varmland (her Mom was originally from the far north) in 1908, and my Dad's parents came from Varmland in the early 1880's.
(And nobody makes Korv as good as we do! :)
Oh........and our eldest daughter will bring the Glogg!
Gravad lax and Zeunert's julmust (preferably last years), and my jul is made :)
Merry Christmas.
L
And nobody makes Korv as good as we do! :)Rawr! If me and my family weren't still Swedes and had this big pond (the Atlantic) blocking our way, we'd challenge you to a julkorv duel! My father is a julkorv grand master, having been trained by his mother - a very traditional farmer's wife who made use of everything the farm produced to make magic things happen in the kitchen.
Unfortunately I don't have more time to brag about my family's julbord now. It's -26 celsius (-15 fahrenheit) outside, but I still have to drive the 100 kilometers (62 miles) to my fathers place. brrr
I'm up to the challenge, anguish! Bring it on!
btw, this recipe came across the pond more than a hundred years ago, and I would LOVE to know what you put in your julkorv, and if julkorv is the only sausage you make with potatoes in it.
As the grandchild of long ago immigrants, this is the only korv I know, so I was surprised to find out that there are bunches of other kinds of korv back in the homeland.
Do you use onions? Allspice? A mixture of pork and beef, heavy on the pork?
Inquiring Swedish minds want to know. ;*)
I still love bond ost, that caraway cheese, and our local import store has it all year.
As far as I know it's pretty much 50% pork, 25% beef and 25% potatoes. I think we've added more beef since my grandma's time though. As they didn't have beef cattle - only a couple of cows for milk, cream and cheese - beef was kind of a luxury. And yeah, that's the only type of korv we make with potatoes as an ingredient. Other than the meat and potatoes we use the stock we get after making our julskinka (christmas ham). Milk and cream also goes into the mix, though I'm not sure how much. For seasoning I only know that they use ginger and allspice, but I'm sure there's more than that. No onions anywhere.
Sorry if that wasn't too informative - I can design a processor from scratch, but cooking is rocket science to me :(
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