As we have posted before, Swedes have lots of strong traditions for celebrating holidays, and we are really looking forward to finally getting a taste of Svenska Jul (Swedish Christmas). This is the only season which I have not yet experienced in Sweden, and one that has lots and lots of pieces, so we will try hard to keep up with the blogging.
Yesterday we really kicked things off with a fabulous baking day with a friend and co-worker from CBF. Per shared generations old recipes for Lussekatter (sweet saffron buns), pepparkakor (really thin and slightly peppery gingerbread), and two kinds of candy - chokladkola (chocolate caramel toffee) and knäck (chewy caramel and almond heavenliness).
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| Richard rolling pepparkakor (a tricky task as they must be very thin) |
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| Jennie finishing up the Lussekattor |
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| Per and Ola quickly dealing with the hot and sticky chokladkola |
It was a busy afternoon, to say the least, but we managed to get through all of the recipes and even had time for some glögg and champagne and a fine lunch to boot! And it was a real delight to share in an important tradition and love for Per, especially given how much I love doing the holiday baking too! And the treats are really tasty - I am so pleased with the new additions to my regular Christmas cooking!
Mum, I finally took down the Christmas cake that you had sent us back with in July - and I took the first pieces to share with Per as it was something I know he has acquired a taste for. And it was a hit! Definitely a good batch this year (I absolutely had to try a few crumbs once I had opened it)! Thanks so much for all your efforts to ensure we had a Christmas cake this year.
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| chokladkola och knäck |
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| knäck |
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| chokladkola |
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| Lussekatte (we made almost 100, I wish I had snapped a pic of the pile!) |
We also squeezed in a bit of wandering around to check out Stockholm under Christmas conditions before taking the train back to Gävle ... a necessity to ensure we were here for the festivities today!
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| The NK Christmas windows |
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| Gamla Stan - Christmas market |
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| I was excited to be able to read the story! My Swedish is really starting to come along |
Our town is known best for two things: (i) for being very close in name to a Swedish curse word (Gävle and jävla ... go google translate if you are curious) and (ii) the giant Christmas goat they construct every year (and that is set on fire nearly every year). Today is the Gävle bok invigning - the official opening ceremony for the goat. From what I hear, there will be choirs aplenty, speeches from all the important politicians and, finally, fireworks. There is also a Christmas market in town today, and our friend Catherine is hosting a Jul-soirée post invigning.
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| Gävle Jul Bok - Workers doing the final touches on Friday |
One last thought, the day's sun up and sun down times for Gävle, 8:26, 14:52, and for Toronto, 7:28, 16:43.
Enjoy those three+ extra hours of daylight, folks! And thank goodness for the lovely bright snow and for the fact we are both (now - in Richard's case) winter lovers!
Happy first Sunday in Advent.
5 comments:
It looked like a wonderful day. I will check in on the goat occasionally too. Why a goat??
Eva is off where it is warm and I am in the work shop. A good day too.
ian
Ooooh Lussekattor, yum... I might even be inspired to make some of those myself!
Did you make your pepparkakor from scratch or the pre-made dough?
I don't miss the early sunsets, but the rest is makeing me a little nostalgic!
Hoipe the "good" winter weather continues and you have skiing soon
@Ian - The best explanation I have found for the widespread adoption of the goat is that Tor, Swedish god, was pulled in a carriage by two rams (and the Jul bok or Christmas goat is always very ram-like).
@Kelly - All items were made from scratch, and the pepparkakkor dough was an exceptionally yummy one from a recipe that Per has been perfecting over the years. He adds allspice so there is even a tough of actual peppar in the pepparkakkor. Have you got a recipe? If not, I can send the one we used.It is 10 degrees below this morning ... does that temper the nostalgia any ;) BTW - ski tracks are already open ... although I am sad to report that we have not yet been out. Something about a busy weekend didn't quite accommodate too much more!
I think I have a recipe somewhere, although baking is less attractive here in +30C!
-10C would be okay if it's sunny in the middle of the day? I don't miss the slushy melting phases but clear, cold and dry sounds good.
I'll expect some skiing photos soon then :)
Yum! If you find yourselves overrun with the Jul treats, I can forward my address!
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