Our Christmas Smörgåsbord

One of the joys of gathering with family and friends at Christmas time is the traditional foods
we prepare each year. We Andersons join with representatives of the Hughes, Haselhorst and
Stagner families, and this is our traditional menu, going back to the olden days. Below are some
of the recipes we use, but most dishes in this menu are widely available on the Internet,
cookbooks, and Auntie Minerva. Click on the name of a dish to see the recipe we use.

Swedish Meatballs - Pickled Herring - Smoked Oysters - Sardines - Smoked Salmon
Julskinka- Swedish Christmas Ham - Sliced Roast Beef - Beef Pastrami
Hard Salami - Summer Sausage - Caraway Cheese - Smoked Gouda
Brie - Baby Swiss - Simple Cheese Ball - Janssen's Temptation
Cucumber Salad - Pickled Beets - Gelled Fruit or Vegetable Salad
Sheri's Shoepeg Salad - Red Cabbage with Apples
Swedish Limpa Bread - Pumpernickel Bread - Sourdough Bread - Knackebrod
Rye Bread - Crackers and Chips - Glogg - Christmas Eve Punch - Various Sodas
Flavored Coffees - Christmas Bars and Cookies - Chocolates - Star of Bethlehem Cake


Swedish Meatballs

Marti's Swedish Meatballs

Mix all ingredients, except cream, flour, and additional salt and pepper. Form into small balls,
about 1-inch in diametr. Heat a large skillet with 2T olive oil on medium heat. Place the meatballs
in the pan in one layer. Be careful not to let the meatballs stick to the pan. Turn frequently to
cook evenly. When cooked through, remove meatballs from the skillet, set aside. Stir 1-2 Tbsp of
flour into the pan drippings with a wire whisk. Without stopping stirring, pour the cream or half
and half slowly and evenly into the pan. Continue stirring until the gravy thickens a little. Add
salt and pepper to taste. Add the meatballs back into the pan and heat a couple more minutes.
Traditionally, the meatballs are served with the gravy in the same dish. Note: if you need more
gravy, stretch it by adding more flour, milk and seasoning. Makes 8 - 10 servings.
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Julskinka- Swedish Christmas Ham

Preheat the oven to 350º. Rinse the ham and pat dry. Insert an oven thermometer into the
thickest part of the ham. Bake for an hour, or until the temperature reaches 160º. Remove
the rind carefully and as much of the fat as you like. Preheat the oven to 450º. Combine
the next three ingredients into a glaze and brush onto ham. Sprinkle on crumbs. Bake 10 - 20
minutes, or until ham is a golden brown.
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Cheese ball

Simple Cheese Ball

Have cheeses at room temperature. Blend all ingredients together with a mixer or food
processor. Turn into small bowl lined with plastic wrap. Refrigerate overnight. When
ready to use, unmold, remove wrap and roll in coconut or nuts. Use one of your pretty
paté knives to serve.
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Janssen's Temptation

Place a layer of potatoes in a greased baking dish. Add a layer of onion, followed by
the anchovies, if desired. Repeat layers, ending with potatoes. Pour cream over all.
Sprinkle the breadcrumbs over the top, dot with butter. Bake at 350º for 60 minutes
or until tender.
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Cucumber Salad

Toss together the cucumbers and onions in a large bowl. Add salt, vocer and
refridgerate 2 hours to draw out water. Pour off liquid, but don't rinse. Stir together
vinegar, sugar, dill and celery seeds in a pot over medium-high heat (or use microwave)
to dissolve sugar and diffuse herbs. Pour over the sweated cucumber and onion mixture.
Cover, and refridgerate. Drain before serving, if desired. Serves 8 - 10.
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Pickled Beets

In a saucepan, combine all the ingredients; bring to a boil. Remove from heat. Let stand
at room temperature for about 1 hour. Cover and chill 6 hours to overnight. Serves 8 - 10.
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Gelled Salad

Gelled Fruit or Vegetable Salad

Fruit version:

Place gelatin in deep bowl. Stir while adding boiling water. Stir continuosly, including
sides of bowl, until gelatin is completely dissolved. Add remaining ingredients except the
fruit, stirring well. Chill in refrigerator about an hour, or partially gelled. Fold in fruit.
Pour into decorative mold. Chill a couple hours. It should be extra firm. Unmold and decorate
with a sprig of mint or maraschino cherries, etc. Variations: 1) substitue cottage cheese for
the sour cream; 2) substitute 1 c mayonnaise and 1c whipped topping for the sour cream. Add
walnut halves if desired.

Veggie version:

Place gelatin in deep bowl. Stir while adding boiling water. Stir continuosly, including
sides of bowl, until gelatin is completely dissolved. Add remaining ingredients except the
vegetables, stirring well. Chill in refrigerator about an hour, or partially gelled. Fold
in veggies. Pour into decorative mold. Chill a couple hours. It should be extra firm. Unmold
and decorate with a sprig of parsley or cherry tomatoes, etc. Note: Vegetables can be used
in any combination you like. Shredded veggies such as cucumbers (drain a few minutes before
adding), water chestnuts and jicima are great with gelatin.
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Sheri's Shoepeg Salad

This recipe makes the most scrumptious salad. It is now included in all our holiday meals.
  1. Open and drain 1 can each of: peas, shoepeg corn, green beans.
  2. Finely chop 2 stalks of celery, 1 medium red onion, 1 green pepper.
  3. In a non-metal bowl, dissolve 1/2 c sugar in 1/2 c cider vinegar.
  4. Combine everything. Sprinkle on 1 T olive oil and 1/2 c water.
  5. Stir gently but thoroughly. Cover and chill 1 - 2 days ahead of time.
  6. Stir before serving. Finely chopped ingredients bring out the flavor.

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Red Cabbage with Apples

In a deep skillet, melt butter oil. Saute the onions until soft. Fry the apples until slightly
tender, stirring frequently. Shake on 1/2 t salt and a few grinds of pepper, plus sugar and
vinegar. Spoon into a greased baking dish and add the cabbage. Pour broth evenly over the
cabbage. Bake at 300º for 1 - 2 hours, or until the cabbage is tender. Remove when done,
place in serving dish and sprinkle on caraway seeds. Serves 10.
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Swedish Limpa Bread

Combine flours. In large bowl mix 2 cups flour mixture, sugar, salt and yeast. Combine milk,
water, molasses and butter in saucepan. Heat on low to 120º (warm, but not hot). Gradually
add to dry ingredients and beat 2 minutes at medium speed scraping bowl. Add 3/4 cup of flour
mix. Beat at high for 2 minutes. Add raisins, orange peel and additional flour to make a
stiff dough. Turn onto floured board; knead until smooth and elastic, about 8 - 10 minutes.
Cover, let rest 20 minutes. Divide dough in half. Form into round loaves. Place in 2 greased
pie pans (for a traditional shape, but loaf pans can be used instead), cover loosely with
plastic wrap. Refrigerate 2 to 24 hours. Brush with oil, let stand 10 minutes at room
temperature. Bake at 350º 35 - 55 minutes. Loaves are done when tapping on the top sounds
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Sheri's Boozeless Glögg

Make glögg several hours ahead to allow flavors to combine. Put dried lemon and orange peel
securely in a spice bag. Place the bag along with raisins, almonds and other spices in a
small saucepan with enough water to cover. Bring to a boil and let simmer 15 - 20 minutes.
Empty saucepan into large heavy pot or slow cooker. Add juices and set on low or medium heat.
Heat from 2 hours to all day or overnight. Serve warm.
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Christmas Eve Punch

Combine first 6 ingredients. Chill to serve. Add ginger ale just before serving. Makes about 1 gallon.
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Coffee Cup

Flavored Coffees

Add to basket with ground coffee before brewing:

Black Forest Coffee

For each serving: combine coffee, syrup and juice
in a mug. Top with whipped topping and cherry.

Mediterranean Coffee

Combine coffee, chocolate syrup, sugar, cinnamon, cloves and anise. Put in slow cooker
pot. Cover and cook 2 hours. Serve in cups with lemon and orange twists, and top with
whipped topping.
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Christmas Cookies

Swedish Almond Bars

Preheat oven to 325º. Cream together butter and sugar. Add egg and almond extract; mix
until fluffy. Stir in flour, baking powder and salt, mix well. Divide dough into 4
pieces, roll each one into a log about 12 inches long. Place 2 logs per cookie sheet
4 - 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush
flattened roll with milk and sprinkle with slivced almonds. Bake in preheated oven
12 - 15 minutes or until edges are slightly browned. While the cookies are still warm,
cut them crosswise at an angle, into slices about 1 inch wide. Ice when cool.
Icing: in a small bowl, stir together 1 c powdered sugar, 1/4 tsp almond extract, and
1/4 c milk until smooth. Drizzle over the cookies.
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Swedish Cookies

Swedish Pepparkakor

Preheat oven to 400º. Cream butter and sugar. Stir in egg, orange juice, and zest.
Sift together flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed
mixture until combined. Roll dough out to 1/8 inch thickness, and cut into shapes
with cookie cutters. Press raisins or sliced, blanched almonds into dough for
decoration. Bake for 8 to 10 minutes. Cool cookies on wire racks. Makes about 3 dozen.
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Raisin Stars



Boil raisins 5 minutes. Stir remaining filling ingredients into raisins. Cook and stir
until clear and thickened. Cool. Mix dough ingredients well. Dough should be fairly firm.
Add flour if necessary. If it's too tender it spreads and doesn't hold in the filling.
Roll dough 1/8" thick. Cut into circles with a cookie cutter or drinking glass. Place
on a greased baking sheet. Put filling in the center of each circle. Pinch dough into a
5-point star. Bake at 375º 10 - 12 minutes.
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Star of Bethlehem Cake

Mix all ingredients well. Can be baked as 2 loaf cakes or a 9" x 13" cake. Dot with
additional butter. Bake at 350º for 30 minutes, or until it tests done. Use icing of
your choice, or sprinkle colored sugar, but this cake is excellent without it.
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