Saturday, September 12, 2020
Lindgren Family Recipes - Karen Louise Lindgren Bradford - 1
In Sweden, The "Smorgasbord" is a traditional prelude to a several-course Swedish meal. In America, we have altered it somewhat to suit our lesser appetites, as we serve it as a main course, followed by dessert and coffee.
We may be as lavish as we wish in regard to the dishes adorning our smorgasbord. As little as 15 or as many as 50 varieties may be used, but here are a few musts that do belong to make it authentic - herring in at least two ways, one or more cold, sliced meats, jellied veal, three to five salads, stuffed eggs celery hearts, several kinds of cheese, and three or more hot dishes including tiny meat balls "Kottbullar".
The following will give you a more detailed list to be used on more elaborate occasions:
Rye "limpa" Bread Pickled Herring
Rye King or Rye Krisp Brown Beans
Cream Cheese Balls Meatballs
Au Grautin Potatoes or Potato salad
Pickled Cucumbers Pickled Beets
Pickled onions Radish roses
Ripe olives Stuffed celery
Carrot strips Sausage Tidbits
Stuffed eggs Potato Sausage
Tomato Aspic Rice Pudding
Several molded salads.
For a pretty table have salads that have a different colored base....i.e. strawberry, lemon, lime, orange, etc.
Cold sliced Roast meats - beef, ham, turkey
Donated from Karen Louise Lindgren Bradford.
©All rights reserved by Pathways in Genealogy. 2018 - 2021. No part of this website/blog may be reproduced without the express written permission from the owner.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment