It’s julafton (Christmas eve) and in Sweden it means many things, but the most important of them all will start at 3PM on SVT1. Kalle Anka!!! The sacred Swedish Christmas tradition!
How did Donald Duck become a staple of Swedish Christmas cheer, I am not really sure. Nobody is. But the fact is, it’s not really a proper Swedish Christmas without Kalle Anka.
It’s not really Christmas without a fully loaded julbord, either. Because we are picky eaters, we have a modified julbord – we’re not fans of lutefisk in this house.
But a traditional julbord should include:
- - julskinka (Christmas ham)
- - julkorv (Christmas sausage)
- - sylta (a very odd thing, which I actually quite like, known in English either as “head cheese” or “brawn” but it’s not cheese, and the head in question belonged either to a calf or pig, OK?)
- - köttbullar (meatballs)
- - prinskorv (more sausage, this one is normally fried)
- - inlagd sill (pickled herring)
- - strömming (more herring)
- - lax (salmon)
- - lutefisk (eh, that thing, which is fish cured in lye)
- - rödbetssallad (red beet salad) and other mostly pickled veggies
- - potatis, boiled, dilled, or a as a salad.
- - and of course risgrynsgröt (rice pudding). My friend’s grandma makes the best risgrynsgröt ever, and since I normally don’t eat dairy products, coming from me, this is a huge compliment, indeed.
Even though Sweden is a relatively small country (when compares to the US, for example), different regions have their own regional varieties of julbord food, too. In Norrland, it’s not uncommon to find moose or reindeer meat dishes amongst all the fish and pork and beef.
And now, if you excuse me, det är dags för Kalle Anka och hans vänner. And presents, because in Sweden we give Christmas presents on the 24th.
God Jul till alla mina läsare!!!
I’ll see you here again on December 27th!
image: Wikipedia, because I’m not that ambitious as a cook.