{"id":9528,"date":"2021-11-26T02:58:19","date_gmt":"2021-11-26T02:58:19","guid":{"rendered":"https:\/\/blogs.transparent.com\/swedish\/?p=9528"},"modified":"2021-11-26T02:58:19","modified_gmt":"2021-11-26T02:58:19","slug":"the-swedish-kitchen-series-festmiddag","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/swedish\/the-swedish-kitchen-series-festmiddag\/","title":{"rendered":"The Swedish Kitchen Series: Festmiddag"},"content":{"rendered":"
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Photo by Nicole Michalou from Pexels<\/p><\/div>\n

The holidays are upon us! And because I’ve been busy cooking Thanksgiving dishes today, I wanted to take another look at Svenska institutet\u2019s<\/span><\/i><\/a> booklet on Swedish food and traditions,\u201c<\/span>Det svenska k\u00f6ket.<\/span><\/i>\u201d Festmiddag<\/em> (Dinner Party) is the last chapter of the book and reflects the culture of the sometimes formal, yet relaxed Swedish dinner party among family or friends. In this post, we’ll look at some recipes that a Swedish home cook may tackle at their own festmiddag.<\/em> We’ll also read the introductory text from the chapter – in Swedish!<\/span><\/p>\n

Swedish Dinner Party Recipes<\/b><\/h2>\n

Upscale food often contains more descriptive language to entice the eater. Below are the 4 dishes featured in this chapter, with adjectives like riven<\/em> (grated) and saltad<\/em> (salted).<\/p>\n

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Photo: Det svenska k\u00f6ket. SI.<\/p><\/div>\n

aptitretare<\/em> – nibble<\/b><\/h2>\n

Kavringcrostini med getost och hjortron<\/em><\/strong><\/p>\n

An aptitretare<\/em> is translated directly to “appetite teaser”. Kavring<\/em> is a type of rye bread. Getost<\/em> means goat cheese, and the hjortron<\/em>? Cloudberries! This yellow berry is similar to the\u00a0lingon<\/em>, another tart-flavored berry native to Northern Scandinavia that works well in savory or sweet preparations.<\/p>\n

f\u00f6rr\u00e4tt<\/em> – appetizer\u00a0<\/b><\/h2>\n

Avokado- och rucolasallad med l\u00f6jrom
\n<\/strong><\/em><\/p>\n

Avocado with arugula salad and l\u00f6jrom<\/em> is whitefish roe or bleak roe. Rom<\/em> (roe) seems indulgent but is a common edible garnish that tops many Swedish dishes.<\/p>\n

huvudr\u00e4tt – <\/b><\/em>main course\u00a0<\/b><\/h2>\n

Rimmad torsk med brynt sm\u00f6r, r\u00e4kor och riven pepparrot<\/strong><\/em><\/p>\n

Here, our huvudr\u00e4tt<\/em>\u00a0is torsk<\/em> (cod). The preparation rimmad<\/em> means that the fish is lightly marinated in bath of salt and water. It is served with brynt sm\u00f6r<\/em> (brown butter), r\u00e4kor<\/em> (shrimp), and riven<\/em> pepparrot<\/em> (grated horseradish).<\/p>\n

dessert!<\/b><\/em><\/h2>\n

Saltad kolapaj med frysta bj\u00f6rnb\u00e4r<\/strong><\/em><\/p>\n

Dessert<\/em> is the same word in Swedish and English, but the Swedish pronunciation is similar to French in that the -ert<\/em> ending is soft, the t<\/em> almost silent. This course can also be called the efterr\u00e4tt<\/em>. This featured recipe is salted caramel pie with frozen blackberries!<\/p>\n

Formal, yet relaxed<\/strong><\/h2>\n

I’ve included the introductory paragraph of the chapter, which describes the ambiance and a few formalities you may see at a Swedish dinner party. Expect great hosting and fabulous food, but don’t forget to take your shoes off at the door and make eye contact with other dinner guests when you say “sk\u00e5l”<\/em> (cheers).<\/p>\n

En festmiddag i Sverige \u00e4r oftast en l\u00e4ttsam och avslapp – nad tillst\u00e4llning, d\u00e5 man f\u00e5r tillf\u00e4lle att umg\u00e5s och ha roligt med sina v\u00e4nner. Men var s\u00e4ker p\u00e5 att v\u00e4rden och v\u00e4rdin – nan v\u00e4ssar sina kulinariska f\u00e4rdigheter, och lagar till n\u00e5got extra, som fr\u00f6jd f\u00f6r b\u00e5de \u00f6gat och gommen. Nu beh\u00f6ver man inte l\u00e4ngre ta h\u00e4nsyn till de begr\u00e4nsningar som en hektisk arbetsvecka inneb\u00e4r, utan kan helt \u00e4gna sig \u00e5t mat och n\u00f6jen. Betraktaren l\u00e4gger s\u00e4kert m\u00e4rke till n\u00e5gra formaliteter p\u00e5 en svensk middagsbjudning, som till exem – pel att man brukar ta av sig skorna vid ytterd\u00f6rren. N\u00e5gra g\u00e4ster kanske har inneskor med sig. Att sk\u00e5la f\u00f6ljer en noggrann ritual, d\u00e4r var och en har \u00f6gonkontakt med alla andra innan man s\u00e4tter glaset till munnen. Kl\u00e4dseln varie – rar efter vars och ens eget val, och det \u00e4r inte alls ovanligt att se jeanskl\u00e4der bredvid kostym och slips. Att svenskar beh\u00f6ver lite tid f\u00f6r att v\u00e4rma upp, m\u00e4rks p\u00e5 att man \u00e4r mer frikostig med kramar mot slutet av kv\u00e4llen \u00e4n i b\u00f6rjan. Recepten som f\u00f6ljer h\u00e4r fungerar utm\u00e4rkt f\u00f6r att skapa en \u00e4kta<\/em> svensk festmiddag.<\/em><\/p><\/blockquote>\n

You can read Det svenska k\u00f6ket<\/em> in its <\/a>entirety, here<\/a>.<\/p>\n

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<\/em><\/a> Photo: Det svenska k\u00f6ket. SI.<\/em><\/a><\/p><\/div>\n

Have you been to a festmiddag<\/em> in Sweden? Do you think the paragraph above describes it well? Tell me what stands out to you about the Swedish dinner party in the comments below!<\/p>\n

For my other blog posts from “Det svenska k\u00f6ket<\/em>” series, see below:<\/p>\n

The Swedish Kitchen Series: Grillfest<\/a>
\nThe Swedish Kitchen Series: Cozy Friday<\/span><\/a>
\nThe Swedish Kitchen Series: Frukost<\/span><\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

The holidays are upon us! And because I’ve been busy cooking Thanksgiving dishes today, I wanted to take another look at Svenska institutet\u2019s booklet on Swedish food and traditions,\u201cDet svenska k\u00f6ket.\u201d Festmiddag (Dinner Party) is the last chapter of the book and reflects the culture of the sometimes formal, yet relaxed Swedish dinner party among…<\/p>\n

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