Pontus, those specialties look very interesting....what are they?
I would love to know more about them.
Also, Merry Christmas to all our 3DRCF friends...may God bless you all.
OK, bottom left we have a "gravlax" which is a simple cured salmon. Easiest thing in the world to make: Mix 3 tablespoons of kosher salt, 3 tablespoons of sugar and about 1/2-1 tablespoon of freshly ground pepper. Cover the salmon with the mixture. Make sure all is covered. Chop dill and cover the fish completely in dill. Sprinkle over a couple of tablespoons of vodka. Wrap in plastic, put a weight on it and refrigerate for 24-48 hours. Remove dill and spices. Serve.
Above that is a Jansson's Frestelse (Jansson's Temptation). This is a potato, onion and cream dish spiked with some anchovies. The reason I made two is that American palates don't always appreciate the anchovies, so I made one without it.
Then we have some traditional Swedish meatballs. My moms secret recipe. I convinced her to give it to me a couple of weeks before she passed away. Out of this world.
Next to them in the pan are some ribs brushed in honey and slow cooked. Considered a Swedish recipe, although I'd say it's not far from the honey-glazed ribs you can get here in the US.
I didn't make the pickled herring and honey-glazed ham this year, since nobody eats them. The herring is an acquired taste, but the ham is awesome. It just takes about a day to cook it...
