Glögg in Sweden can be prepared with cardamom, cinnamon, ginger, dried orange and cloves. Blossa is the brand of choice for glögg.
Almonds and raisins can be added to the glögg.
We adorned the house with holly in small jars that filled the house with tiny splashes of Christmas red.
Janssons frestelse (Jansson’s Temptation) is a potato casserole baked with anchovies, onions and cream.
Grebbestads "ansjovis original" is the essential Swedish brand for making Janssons frestelse.
My partner Erik Wallgren - Christmas chef extraordinaire!
Erik prepared enough prinskorv (mini sausage) to feed a small village.
Candles are lit throughout the house during the long nights of winter.
Erik prepared the julskinka (Christmas ham) coated with mustard, breadcrumbs, and cloves.
Baking doesn't take long; neither does feasting on it!
The crust is best fresh out of the oven.
Julskinka remains at the center of the table throughout the Christmas season.
Candles burned every day and added warmth to our little house.
The fire burned brightly reminding us of how fortunate we are for its warmth.
Köttbullar (meatballs)
Prinskorv (mini sausages) and köttbullar
Rödbetssallad (red beet salad) was prepared with mayonnaise and heavy cream - a simple yet tasty side dish!
Erik's berry crumble
Svenska äpplen (Swedish apples)
Dried Turskish apricots and dates
The marsipangris (marzipan pig) holds different meanings in Sweden but its history harkens all the way to Norse origins.
Marsipan tomtar (marzipan gnome)
Julgodis (Christmas candy)
