Swedish Cuisine
Smørgåsbord
Smørgåsbord literally means "bread and butter table." A Swedish smørgåsbord offers the diner a variety of dishes generally meant to be eaten in a particular order. Also, for each trip to the smørgåsbord, a clean plate is often used. Smørgåsbords can contain numerous different types of foods, but they usually always include Swedish meatballs, Janssons frestelse (Jansson's Temptation), and various herring dishes.
Many Scandinavians and Scandinavian-Americans have at least tasted lutfisk, or "lye fish." Lutfisk is cod soaked in lye. It is made placing dried cod into a wooden tub and soaked in water for about a week. The water is changed every day, and when the week is up, the fish is removed. The tub is then cleaned and a quarter of a pound of slaked lime is placed inside. The fish is returned to the tub and then covered with water and lye (the lye is prepared from birch ashes or washing soda). It is important that the lutfisk is continually covered with water, as the fish tend to swell and will require additional water.
Once the fish is tender, which is usually after a week or so, it is taken out of the tub and cleaned again. The tub is also cleaned and the fish is then put back in the tub to soak in clean water. The water in the tub should be cleaned every day for a week. After that week, they should be left alone to soak for an additional week.
When the lutfisk is done soaking, the fish is removed, placed in a pan, and cooked with butter. Lutfisk is often served with a special white sauce made with mustard, although it can also be served with melted butter and pepper.
Ostkaka
Ostkaka, which literally means "cheese cake," is quite different from what many Americans identify as cheesecake. This dish is usually made with freshly obtained milk that has curdled with rennet. Once the milk is curdled, a cake is formed and then baked in an oven. The finished product is sometimes topped with fresh fruit or jam.
Lussekatter
Lucia's cats, or Lussekatter, are spicy buns that are usually prepared for St. Lucia Day (December 13). To make Lussekatter, a bread dough is formed with saffron, and then shaped into a special design. Short strips are formed from the dough, and then two strips are placed together to form a cross. The ends of these strips are then twisted in towards the center of the cross. Raisins are added and the buns are served on the morning of St. Lucia Day, often with coffee.
