Not long ago, I commented on a blog* stating that her Salted Dulce De Leche Coconut Macaroons will be very popular at our dessert Julbord at Christmas. In turn, she replied, I love learning about all of these traditions that are new to me — I just looked up Julbord, and it sounds like so much fun during the holidays and like so much delicious food.
That got me thinking and I realized that many of you out there in blog-land might not really know what a Swedish Julbord is and what it entails. So, today we’ll take you through a typical Swedish Julbord. We’ll start with a brief overview of the Julbord and move right into the “merry”. We’ll be making Glögg (Swedish mulled wine), the drink every Julbord starts with. Then, Eva’s going to be making a variation of her famous Julbord side-dish, Jansson’s frestelse. Let’s do a Swedish Christmas together today, it’ll be a culinary celebration rich with history.
The Julbord
So you ask, what is a “Julbord”? Julbord, translates to Christmas Table or a Christmas smorgasbord, much like any holiday spread. However, the Julbord has a few unique dishes as well as being steeped in rich history.
The roots of the Julbord tradition are believed to date back to the early 1100s, with ties to the Catholic Advent Fast which ended on the 24th of December. However, it was only in the mid-1800s that the Julbord began its transformation into what is today’s Julbord. About that time, the potato entered the menu, joining the herring, smoked and pickled fish on the Christmas table. The main or meat course likely began as cooked salted pork, but as time passed the farmers began to hold back a pig for slaughter to have for their Christmas feast. This meant fresh meat, which at that time was a huge treat. Although the fresh pork rib meat is still prominent on some Julbords the ham is the centerpiece for most. The Julskinka or Christmas ham only entered the picture in the late 1800s. One thing we do know is that lutfisk, a lye treated dried whitefish has been around since the days of the Vikings. Lutefisk is synonymous with Christmas throughout Scandinavia. Many don’t like it, but it’s eaten as a remembrance to times past. Me? It’s all about the sauce and potatoes.
So, a Julbord is all about “ham, herring and merry…” and much more. The average Scandinavian will feast on a Julbord more than once during the season, as we will. Most restaurants offer the Julbord feast for lunch and dinner beginning any time after the First of Advent. Why even IKEA offers a Julbord and it’s famous around here as it’s a great bargain as well. Wait, don’t go running down to your local IKEA for a Julbord as you likely must advance purchase, and outside of Scandinavia they usually only offer it for one day which has passed in most areas. But put it on your list of things to do next Christmas. Or, you could run to New York City to the famous Scandinavian restaurant Aquavit for their Julbord. You just might still be able to get a reservation, maybe.
The above menu from Aquavit for their 2018 Julbord is very representative of a formal Julbord here in Sweden and Scandinavia. I’ve never been to Aquavit’s Julbord, but I would if I could. What about the price of the Julbord at Aquavit? Very fair in my mind and about what you’d pay at a major restaurant in Stockholm.
Or, make your own. Go to IKEA (or online) and grab some Scandinavian pickled herring, Nova smoked salmon from your fishmonger, boil some eggs, get some nice sausage from your butcher, don’t forget the meatballs (like the ones we made in our A Swedish meatballs journey post), bake or boil a ham, boil some cabbage and make Janssons frestelse or Jansson’s temptation. What’s Jansson’s temptation? We’ll be cooking up Eva’s newest version in just a minute and she’ll be sharing her thoughts on the Julbord tradition. But first, we must have “merry”.* Now you might be wondering what blog I commented on that “got me thinking” and who the “she” is. The “she” is Valentina from “cooking on the weekends” and her post and comments can be seen here, but don’t forget to come back.
Hello, below is one of those dropdown boxes, that will let you enjoy the “merry” or how to make and enjoy Swedish glögg. Just click on the “CLICK HERE” below.
CLICK HERE As I mentioned above, you always start the feast with “merry”. The “merry” is Scandinavian glögg (pronounced glugg) and starts any good Julbord. Why it’s the first item on the on the Aquavit restaurant Julbord menu. Glögg is a mulled wine, but a bit different than its Southern cousins. Not familiar with “mulled wine”, visit my friend Mollie’s Frugal Hausfrau food blog here for her mulled wine recipe, but don’t forget where you started. Glögg is a blend of specific spices, vanilla, sugar, a tad of vodka and then mixed with wine (usually red). It’s served hot with blanched whole almonds and raisins in the cup. It’s usually accompanied by Swedish ginger snaps. I know, you’re thinking I can’t find Swedish ginger snaps, but you can. Annas Ginger Thins are the Swedish classic and are available all over the world. So, we got the gingersnap sorted, let’s move to the “merry”. Oh, you say, “what’s up with the pig”? Pork is king in Sweden and you can’t have a proper Julbord without marzipan… Glögg has a richer history than the Julbord as it’s traced back to the early 1500s and is said to have come from ‘Hippocras’ a Greek spiced wine dating back to the days of the Roman Empire. The spiced wine Hippocras was believed to have medicinal and aphrodisiac properties and thus spread through Europe as dis the Romans of that time. The German gluhwein version landed in Sweden at the begining of the 1500s. Prior to his death in 1560, Gustav I of Sweden is said to have renamed the drink to “glodgad vin”. The name was then shortened sometime in the early 1800s to Glögg, meaning “to glow”, which one does after a cup or three. It’s also said that the blend of spices and spirit or essence was perfect for disguising a bad lot of wine. Here in Scandinavia there or many different makers and varieties (about 30) of glögg and it’s readily available at our government liqueur monopoly the Sytembolaget. So, people rarely make their own. But, as you would have trouble finding it outside of Scandinavia we’re bringing our English adapted version so you can enjoy it over the holidays and up to the Epiphany on January 6th. But, now it’s time to show you how easy it is to make a batch. I must say, it’s very good. Why I might just make my own from now on. We’ll start a week prior to making the glögg by making the essence that will give the wine that unique taste. For the essence, you’ll need 75 ml (5 tbsp) vodka, 2-cinnamon sticks, 15-20 whole cloves, 2- pieces of fresh or dried ginger, 1-tsp of cardamom pods, and 4-pieces of dried or fresh pomelo (or bitter orange) peel. This will be mixed together and left for the flavors to meld for a week (or longer). One should give the bottle of essence a shake now and then. After the week (or longer), strain the solids out and discard. Reserve the now reddish colored liquid for mixing with the wine. The essence should have an amazing smell and taste. Once the glögg essence is ready, you simply mix 220 g (a cup) of caster sugar, a 1/2-tsp of vanilla extract (or 1-1/2 tsp of vanilla sugar) with a decent 750ml bottle of red (or white if you must) wine and mix. Warm slowly to 40-45º C (100-104ºF). Don’t let it boil or you’ll lose the “glow”. Serve the hot glögg with raisins and blanched almonds which are spooned into the cup prior to pouring in the glögg. That’s how we do it here. Can’t have nuts, leave them out, that’s what Eva does. It’s to your preference. Now, some (like me) also like to correct the glögg with a short-shot of brandy, vodka, or rum. Now enjoy your taste of Scandinavia. Did I mention how tasty it is to spread a good quality blue cheese like Saint Agur Blue, (my favorite) on your pepparkakor (ginger snaps)? It’s a great combo that goes so well with a hot cup of glögg and primes your palate for your yet-to-come Julbord. Not into glögg? Not to worry, there’s always plenty of other refreshments around. With the Julbord, you could have a few beers and a shot or two of aquavit. The aquavit is said to help with the digestion of the herring, eel, and such. Or, there would also be an abundance of wine and of course Cognac with your Christmas chocolates. Julbord is different depending on where in Sweden you live and what your family traditions are. I think it is better explained by how you approach the serious business of eating. There is a very traditional way of eating and it would best be described in courses or passes (by the Julbord table that is). In the first pass, you taste different varieties of pickled herring (all cold), maybe some hard-boiled egg halves, and rye bread. The second pass would consist of cold-smoked sausage, liver pate, and other cold meat-based goodies. For your third plate, you would choose between different warm dishes like meatballs, Jansson’s frestelse, prinskorv, cabbage dishes (red, green or brown depending on where you live), after that you would take a deep breath and try the Christmas ham with the mustard of your choice. If you would still have any room left, there is Ris a la Malta (rice porridge mixed with whipped heavy cream served with fresh berries or a cherry sauce), fresh fruit, dried fruit, nuts, and chocolates. On a fun note, Ris a la Malta is usually serviced in a big bowl and there is an almond hidden in the bowl. The tradition is that whoever gets the almond will get married the next year. However, if you’re already married, I’m not sure what it means if you’re the lucky one to find the almond… Jansson’s frestelse or Jansson’s Temptation is Christmas comfort food. It consists of potatoes, yellow onion, Swedish ansjovies, heavy cream, salt & pepper. While living in the US, the proper Swedish anchovies (sprats) called for in this dish were impossible to find, so my substitute was anchovy paste which I would blend into the heavy cream. Not the same, but it did the trick at Christmas time when I was homesick! What caught my eye with this new recipe is that it uses cold smoked salmon, which is readily available everywhere, so I decided to give it a try. The dish, which really is a casserole, turned out great! Basic and yummy, as well as easy. However, the flavor is different from the original recipe, so if you are familiar with the original Jansson’s frestelse, so proceed with caution … This is another one of those dropdown boxes that’s going to show you “step-by-step” how to make Eva’s Jansson’s frestelse med Lax, just click on the “CLICK HERE” below. CLICK HERE To make Jansson’s frestelse med Lax you’ll need waxy potatoes such as Maris Piper, King Edward, or Yukon Gold. The other required ingredients are yellow (brown) onion, butter, cream, pink peppercorn (See note 1 in the recipe), salt & black pepper, Nova (cold) smoked sliced salmon, and dried breadcrumbs. Let’s start by peeling and cutting the potatoes. You’ll need to julienne them into about the size of small French fries (think McDonald’s). The bottom photo (above) shows the size we’re looking for. Note; don’t wash or water soak your cut potatoes as that will wash away the needed starch. In a pan large enough to hold your onion and potatoes, place your butter and heat. Once your butter is melted add your onions and cook at medium heat until soft. Then add your potatoes, tossing them with the onions. Continue cooking on medium heat for 7-8 minutes. Add your cream and stir, then continue cooking until the potatoes are just al dente. Add crushed pink peppercorn, salt, and pepper to taste and give it a stir. While the potatoes are cooking remove your smoked salmon from its package and stack it, then slice the salmon into about a half-inch (14mm) strips. With your potatoes ready, you can begin assembly. First, butter your (1.5 l or 6 & 1/3 cup) baking dish, and then place a third of the potatoes evenly on the bottom of your baking dish (top right photo). Take half of your smoked salmon and place the strips evenly on top of the potatoes (middle left photo). Repeat this step by placing another third of the potatoes and the remaining smoked salmon on top. Now, place the remaining third of the potatoes on top and smooth out the potatoes evenly (middle right photo). Finish by sprinkling the breadcrumbs on top (bottom left photo). You’re now ready to pop your Jansson’s frestelse med Lax into your preheated 225ºC (435ºF) oven. Bake for 20 – 30 minutes or until the center potatoes are soft and the is cream reduced. When your Jansson’s frestelse med Lax is done, remove from the oven and allow to cool for about 10 minutes. When ready to serve, garnish with fresh dill and a few turns of freshly ground pink peppercorn. This dish would be a lovely addition to any holiday table. But it’s not just for holidays, it makes a lovely main dish served with a veggie and salad. ENJOY! Should you wish to compare this dish to the traditional Scandinavian Jansson’s frestelse or Jansson’s temptation, you can do so here. The recipe is in English, but please note that the spice-cured sprat filets listed in the ingredients is not the normal oil packed salted anchovies. Scandinavian ansjovies would come in a can like the image below and are a sweet and spiced sprat (fish). If you wish to make the traditional Jansson’s temptation but can’t find Scandinavian ansjovies you can substitute anchovy paste added to the cream to your taste. It’s not the same flavor, but works in a pinch. Chloe says, “ I’m wishing for Peace and Goodwill to all and for plenty of ham!” We’re off now for the Holidays, but we’ll be back January 11th with our first post of 2019! Your comments are always appreciated, just scroll down below the recipe to “Leave a Reply”. Jansson's Temptation with Salmon uses cold smoked salmon, which is readily available. Classic Jansson's frestelse or Jansson's Temptation consists of potatoes, yellow onion, Swedish ansjovies, heavy cream, salt & pepper. For some, finding the Swedish ansjovies called for in this dish is impossible, so we're using smoked salmon. A simple and very nice Swedish comfort-food casserole. Preheat your oven to 225ºC (435ºF). Peel and thinly slice your yellow onion. Now, peel your potatoes. Then julienne them into about the size of small french fries. See Note 2. In a pan large enough to hold your onion and potatoes, place your butter and heat. Once your butter is melted add your onions and cook at a medium heat until softened. Then add your potatoes, tossing them with the onions. Continue cooking for 7-8 minutes on medium heat. Then add your cream (See Note 3), stir and simmer until the potatoes are al dente. Add crushed pink peppercorn, salt & pepper to taste and give it a stir. While the potatoes are cooking remove your smoked salmon from its package and stack and then slice the salmon into about a half inch (14mm) strips. When your potatoes are ready, you can begin assembly. First, butter your (1.5 l or 6 & 1/3 cup) baking dish. Then place a third of the potatoes evenly on the bottom of your baking dish. Next, take half of your smoked salmon and place the strips evenly on top of the potatoes. Repeat this step by placing another third of the potatoes on top of the first layer and the remaining smoked salmon on top. Place your Jansson’s frestelse med Lax on a center rack in your preheated 225ºC (435ºF) oven. Bake for 20 – 30 minutes or until the center potatoes are soft, the cream reduced and the top is nicely browned. dThe merry…
Making Glögg, the glow…
Eva’s thoughts on the Julbord and her new Jansson’s frestelse med Lax recipe
Jansson’s frestelse med Lax (Jansson’s Temptation with Salmon)
So, tell us, have you ever enjoyed a Julbord?
Eva and I would like to thank you for reading today. It was great fun bringing you a bit of our Swedish Christmas.
From all of us at Lost in a Pot, “God Jul och Gott Nytt År”
Jansson's frestelse med Lax (Jansson's Temptation with Salmon)
Ingredients
Garnish
Instructions
Recipe Notes
Please note that the servings can be changed by entering the amount you wish in the quantity indicator. However, the metric values will not change.
Eha says
To you and Eva kudos indeed for giving us such a wonderful taste of Swedish Christmas. Methinks all of us would love to land on your doorstep, reach out for a glass of glögg and admire your feast . . . For me naturally all this is so very familiar tho’ these days rarely replicated. Jansson’s Temptation was a firm favourite already when I was knee-high to a grasshopper: with anchovies please and not necessarily reserved for Christmas time. Indeed, as you would know most of this menu can be partaken at other times of the year at places be it at home or a smorgasbord restaurant. . . I so remember the first time I was taken to the Operakällaren Restaurant in Stockholm and counted 23 different kinds of herring on the buffet table: I managed eight methinks ! Indeed I believe I have never made it past the second pass at a smorgasbord, jul- or otherwise 🙂 ! An unparalleled feast! Tho’ I don’t celebrate Yule I think that you will understand how happy I shall be to have jellied eel and fresh pig’s blood pancakes waiting for my own small remembrance meal this year . . . Meanwhile thank you so much for taking us time and again to learn about Sweden this year and I hope that you and your extended families have the most wonderful holiday season and a a good break . . . we’ll be looking in our email boxes in January to return to the winter wonderland up north. God Jul !!
Ron says
Thanks so much and I’ll pass the kudos on the Eva. We think you would be very welcome at our doorstep and I’d have that cup of glögg in hand awaiting you. We’ve not made it to Operakällaren Restaurant for Julbord, but we have enjoyed Christmas plate dinner at Slingerbulten in Gamla Stan. It was a number of years ago when we took my parents to Sweden for Christmas. I’ll never forget the night, Eva had pre-order the dinner and my parents didn’t really know what to expect. The first course consisted of an abundance of cold herrings and smoked eel and salmon. After they took the plate away my dad said that it was a good dinner thinking it over, just as they delivered the second plate. Needless to say, they didn’t finish the third plate as it was a feast. As for the jellied eel, I haven’t tried that one but with the current demise of the Baltic eel population eel will likely not be on our Julbord. Pig’s blood pancakes, yum. I’ve got to research that one as I know where to get the pigs blood. And God Jul och gott Nytt År to you Eha.
Eha says
At least a couple of recipes on line: just a simple peasant dish of oatmeal, some bacon cubes, a little stock and marjoram: my Swedish grandmother made the best – every time I got a childhood illness she would kill a pig, make the mixture and send the farm truck up to Tallinn ‘for ‘the little one’ – best medicine in the world even if my tummy bulged as I ate myself silly with a 102C temp! In Estonia we seem to have the same cold dishes as you but the main course usually is Black Pudding with lingonberry jam, ie another version of the pancakes. I still love it . . .but certainly not what one can buy in the supermarket . . . most Scandinavians and Balts make it for Christmas . . . anyone reading – it’s worth while to go a’hunting 🙂 !
Ron says
I’ve checked with my MIL regarding blood pancakes and have learned that they’re viewed hear as being an Up-Country dish having likely originated in Finland. Same goes for the blood pudding. We do see it down this way, but you usually don’t have it at Christmas. I’ve found a Finnish recipe for the blood pancakes I plan to try, but I think I’ll be eating this one alone.
Eha says
To Australian readers: Dan Murphy’s does keep imported Swedish glögg at a most reasonable price . . . read the 100% positive comments – many people have been buying it by the caseload for 3-4 years. The Swedish ansovies are available everywhere in the States but I have yet to find the exact equivalent in Australia . . . . well, not on line . . . (Ron: there is a Dan Murphy’s liquor store on most corners here 🙂 ! )
Ron says
Thanks for the update Eha!
Just think a liquor store on each corner. We have 16,000 souls living in Eslöv and one Systembolaget (Swedish Government liquor store). It’s open Monday-Friday from 10 am to 6 pm (except Thursday it says open until 7). Saturdays until 3 pm and closed on Sunday and all holidays, which means one must plan when holidays fall as Christmas does this year. They will close on Saturday the 22nd at 3 pm and not reopen until 10 am on the 27th. If you run out of libations you have to go to Denmark. Planning is important.
Eha says
Oh, Ron ! We are not that much into alcohol here (:)) !_ I believe the doors are actually closed on Christmas Day:: how can we possibly manage ? . . . . uhuh: remember you and friend going to Copenhagen to refresh supplies . . .
Ron says
Planning! It only takes one long grueling cold winter holiday trip to Copenhagen for needed refreshment to learn the value of planning.
Gerlinde @ Sunnycovechef says
I just love reading your educational post on Julboard which I never had. We have mulled wine in Germany and if we want something stronger we drink Grog using rum and hot water. I miss the herring here in California , it is a only available in jars. What we have here is the dungeons crab, unfortunately it became very expensive. Thanks for all the information , I like be to try some of the recipes.
Ron says
Hi Gerlinde, we’ve had German Grog with konjac. We traveled to Lübeck a few years ago for their Christmas market. While there it was snowing and we enjoyed cups (likely a bit too much) of hot Grog. Warmed us right up. We lived in Vancouver and Seattle for years so we know that magical crab well. In my mind, the Dungeness is the best crab in the seas. We hope you and yours have a wonderful Christmas.
Pam says
Oh, mercy! Have to try that salmon dish, it looks and sounds delicious, Ron! Love salmon and potatoes with it is a bonus! Since my MIL was Swedish and some members of her family who were born in Sweden and later emigrated here, I have heard about Swedish Julbord. They loved cooking so many dishes of which I can’t remember now, unfortunately. Wish I would’ve paid more attention way back then! I learned about Glögg from them and Bill and I have made it many times and enjoyed Swedish gingersnaps also. Glögg can definitely warm a person up! Give precious Chloe another slice of ham! She’s a doll!
Ron says
Pam, do try the Jansson’s frestelse med Lax as I’m sure you guys would love it. Glögg is a great Holiday drink on a cold evening. The recipe is very good and authentic tasting as well. You guys have a wonderful Holiday and Oh yes, Chloe will get her ham…
Mad Dog says
How delicious – I just had lunch, but you’ve got me feeling hungry again!
Ron says
MD, just knowing we made you hungry just after one of your lunch is a huge compliment. You guys have a wonderful Holiday…
2pots2cook says
Some of the dishes were introduced to us thanks to the members coming from Sweden but there is so much more to learn and try. Thank you so very much for that generous and detailed sharing the ideas and links to get as much details as possible.
I wish you and your family a Very Merry Christmas !
Ron says
We’re glad to have been able to bring you a post that you enjoyed. We truly love to research those details and plan to keep them coming. Thanks for stopping by and taking time to comment.
David @ Spiced says
What a great post, Ron! Like Valentina, I love learning about traditions in other cultures…especially if those traditions are related to food. I had never heard of Julbord, but I was pleased to discover that I was already familiar with several of the dishes. Glogg is fairly common here in the States, and I know our local wine store has several bottles of it. I like the idea of making my own glogg, though…but I didn’t realize that glogg traditionally has a bit of vodka in it. Interesting! And I just so happen to have some ginger thins in my kitchen right now. Yum! And I 100% second your comment about Saint Agur Blue. That’s our favorite here, too! Thanks for sharing this post, and I hope you and the family have a wonderful holiday season. See you in January! 🙂
Ron says
David, I’m glad to hear that the wine shops in the states have started stocking glögg. We could never find it when we lived in the US. We always brought back a couple of small bottles of essence from Sweden and made our own. Julbord is a big thing here. But in the end, as Eva said, it’s more the way you eat it. We’ll be attending our first Julbord of the season tomorrow, so I’m eating light today. Do try some Saint Agur Blue on your gingersnap, I think you might like it. I also like Blue Castello triple-crème spread on the gingersnap. I know this has to be a very special Christmas at the Spiced house as Robbie is at that precious Christmas age. Happy holidays to you guys as well.
Ronit says
Wonderful tempting feast!
I once got curious by a “Jansson’s Temptation” recipe, and as it called for anchovies, I used Spanish ones, and it turned out very tasty. Only now I understand I used the wrong type of anchovies! Live and learn… 🙂
I can get sparts in Brooklyn, so may try for the real flavor. Though the version with the smoked salmon sounds excellent too!
Ron says
Ronit, using salt/oil-packed anchovies still makes for a great dish, but the Swedish sweet pickled sprats version had a unique taste. Hopefully, you can find some of the Swedish ansjovis in NY. The smoked salmon version is well worth a cook for sure. Especially if one hasn’t experienced true Jansson’s frestelse (temptation). Thanks for stopping by and have a wonderful Holiday Season.
Deb|EastofEdenCooking says
What a Christmas treat! My mom was of Swedish heritage but the celebration of Julbord is new to me. I imagine her family adopted local American customs, especially when they moved to southern California. Merry Christmas Ron!
Ron says
Deb, thanks so much for stopping by. Swedish heritage hun, I think you should come over this way and explore your roots. A very Merry Christmas to you and yours.
frugal hausfrau says
What a fun, fun post! You’ve outdone yourself. I’m more familiar with smorgasbord, which used to be a tradition n some of the Twin Cities restaurants years ago. Now that the TC has become more cosmopolitan so many of the old school restaurants are no more. We did have an Aquavit restaurant for awhile. I suppose the owners thought we had enough Scandinavian heritage to pull it off, but sadly it closed. I am very familiar with lutefisk (and herring) and lefse at Holiday parties, from Thanksgiving through Easter! Basically any party in households with Swedish descent!
I would love to try that rice pudding and I have a solution to the almond dilemma. = only let single people eat it (more for us! haha) Happy Holidays to you both nnd to beautiful Chloe, too.
frugal hausfrau says
Oh, and thanks for the shout out on the mulled wine!!
Mollie
Ron says
Not a problem Kiddo!
Ron says
Thanks so much for your kind words, Mollie. Yep, over here it doesn’t take much for us to pull out the pickled herring. If you eat a breakfast at a Scandinavian hotel, it almost always has pickled herring. Now about Lutfisk (Lutefisk in Norwegian), I think it’s a bigger deal in Norway than here. You see it here, but mostly it’s the older folks that indulge. I can’t think of any of Eva’s young nieces or nephews that have or would eat it. As I said, it’s all about the potatoes and sauce.
A brilliant idea regarding the rice pudding idea Ris a la Malta, I’ll pass on your suggestion. And, a very Happy Holidays to you and yours.
Tandy | Lavender and Lime says
Chloe deserves lots of ham for sure. I will have to visit back here in winter when mulled wine will be a teat. Merry Christmas to you.
Ron says
That recipe for glögg will be here when it cools off down your way. Merry Christmas to you as well Tandy.
Valentina says
I’m thrilled you wrote this, Ron and Eva. And not just because I’m flattered as it seems I might have inspired it. When I looked Julbord up, I only got the gist of it, and you have provided so much rich history, that now I have a much better understanding of this tradition. I’m happy to learn that I already love so many of these foods, and Eva’s recipe is definitely one I’m going to try. I did make glögg once, but started it about a week too late — the day I served it. I won’t do that again. Must be amazing after the flavors blended for a week! Lovely photos, and how fun are these little snow flakes I see on my screen on this post!? Thank you for the mention and for this great post!
Ron says
Valentina, your welcome for the post and the mention. We’re so happy our post has given you a deeper appreciation for the Julbord tradition. As for glögg, the longer the essence sets the better it gets up to about a month. A week works, but I like to give mine two weeks. I have some essence that just turned a week old and it will be served at our Little Christmas Eve (12-23) dinner. Have a wonderful Holiday Season.
David says
I enjoyed this so much, Ron. I have had very little training in Swedish traditions and this Julbord, in addition to all the other wonderful posts I have read of yours, are giving me a great idea of all the special traditions you have. Just fantastic. I think I am already very tempted by the Tempation with Lox! Happy Christmas to you and Eva.
Ron says
Thanks so much for the kind words. We’re so glad you enjoyed the post, it’s a joy for us to share a bit of our Swedish traditions with you. The Jansson’s frestelse med Lax is a great dish and one I think you guys would enjoy. It’s truly a tempting dish. Have a grand Holiday Season David.
Jeff the Chef says
This is so amazing. Should I visit Sweden, I’ll have to stay for an entire year, so that I can enjoy every seasonal feast! I looked up Aquavit, and discovered to my horror that one of their Julbord dates was Dec. 8. I was in NYC that day. My husband and I go every December to visit his family. Maybe next year we can plan ahead and make this happen.
Ron says
Jeff glad you enjoyed the post. When I’m asked what the best time of the year is to visit Sweden, I always say either the second half of September (our autumn) or the Christmas season. If you like winter sports, I always recommend February. I think you and your hubby would really like to visit here. A Happy Holiday Season to you and yours.
Jeff the Chef says
Are you kidding? I would LOVE that place!!!
Ron says
Don’t know if you’re aware, but there’s an ice hotel in Quebec. It’s located about 20 minutes North of Quebec City, so much closer for you guys. It’s called Hôtel de Glace and can be seen here.
Susan says
What a grand feast your Julbord must be! Eva’s potato dish sounds wonderful and had never seen one prepared with smoked salmon before. Blue Cheese, yes please 🙂 Herring in very popular in Wisconsin also but is sold in jars either with sour cream and chives or in a simple brine. I like the sour cream and chives version. Thank you for a fun and informative post!
Ron says
Hi Susan, it is a grand feast. We have just returned home from our first of the season and a food feast it was. I don’t think I’ll eat for days. The Jansson’s frestelse med Lax is a tummy warming dish. The cold smoked salmon gives the dish a mild smoky taste with a hint of fish. Oh, we have tonnes of jarred herring here. The leading brand is ABBA, no relation to the band. Each year they come up a new flavor. We prefer the handmade variety that we get from our favorite fishmonger. They make it almost daily. We’re glad you enjoyed the post and have a great Holiday Season.
Liz says
I love reading about other countries and their customs, I was not familiar with a Julbord although I adore pickled herring. It sounds like an eating marathon, I am not sure I would want to attend multiple events. The pictures of the spreads are wonderful though. Thank you so much for the detailed and interesting post.
Ron says
Liz, the beauty of the Julbord is you don’t have to eat it all. We’ll attend three more this season, so one must have a plan. The next one, in a week we’ll be a lighter one and only make the first pass for the cold stuff. The big Julbord is a week from tomorrow and for that one, we’ll do the take a stab at the first two passes but likely not make it to the ham. Then there’s Christmas day Julbord, for that one we’ll focus on the ham and potatoes. Thanks for stopping by and have a great Holiday Season.
Michelle says
Wow!
Ron says
Glad you were wowed, Michelle. You guys have a happy holiday.
Mimi says
Oh my goodness! I feel full just looking at all of these food photos! So much fun!!! Thanks for the great post.
Ron says
Wonderful, we were able to get you feeling full with no calories. Glad you enjoyed the post Mimi, have a wonder Holiday Season.
Healthy World Cuisine says
Absolutely LOVED this post Ron! Loved learning about your traditions, the spirits and that table spread fit for a King! I better start steeping my spirits tonight to get going on the glogg! The boys are going to start begging for your Lax and potato recipe and happy for me we have everything to make it right now including the fresh dill but minus the pink peppercorn. We do however have freshly ground black pepper. will that do? Wishing you a super holiday season and can’t wait to start enjoying some of these traditions in our home too. Take care
Ron says
We’re so glad you enjoyed the post. It’s such fun sharing the traditions with you guys. If the boys like creamy yummy potatoes with a bit of a smoked salmon taste you best double up on the recipe. Eva’s 20YO nephew can eat half a recipe by himself. As for the pink peppercorn, it’s unique taste does lend itself to the dish but black or white would be just fine. The best of the Holiday Season to you guys as well.
sherry says
wow this sounds wonderful. i would love to try a julbord; seems like just my kind of thing. and the glogg is calling my name too. yum to smoked salmon and the janssons temptation. have a wonderful festive break. cheers sherry
Ron says
Hi Sherry and welcome, we’re so happy our post landed well with you. I’m betting you guys would enjoy a Julbord and of course the glögg. Have yourself a wonderful Holiday Season down your way and we hope to see you back next year.
Laura says
Ron, Julbord sounds like my kind of buffet, and a wonderful holiday tradition! I imagine here in Seattle, since there are so many Scandinavians and a Scandanavian grocery or two, there must be a Julbord somewhere. At the very least, I’m tempted to find those sprat and give this recipe a try. What a lovely dish! I love all of the different versions, and likely I would try Eva’s version with the smoked salmon, but the sprat sound worth trying, too. Hmm,so many recipes, so little time. Thanks for the lesson in Julbord!
Ron says
Laura, as you’re living amongst one of the largest populations of Scandinavians in the US you should have no problem finding the Swedish pickled sprats. There used to be a couple of Scandinavian food stores in Ballard, don’t know if they’re still there or not. Check with the Swedish Cultural Center in Seattle, they might know where you could still get a Julbord. Should you have a chance to cook either dish, let us know what you thought. Have a great holiday season.
judigraber says
I’ve never had Julbord but I definitely enjoyed reading about it. There is something for everyone, no matter what your taste. I love smoked salmon and the Jannson’s dish sounds heavenly! I am not into pickled fish (herring) but will take smoked salmon any time. Mulled wine and or cider is a popular beverage this time of the year because of the snow, winter activities and just to warm your tummy. Happy Holidays to you and your family Ron!
Ron says
Judi, we’re so glad to hear you enjoyed the read. There is most defiantly something for everyone on the Julbord. When I was first introduced to Swedish pickled herring I said nope not interested. Mainly because I’d tasted the other versions. But with the nudging of Eva, I gave it a try and fell in love with it. Swedish pickled herring is sweet and vinegary. Sil, as it’s called here comes in many different flavors. If you’ve not tried Swedish pickled herring and have a chance, take a tiny bite. It’s hard to beat a warm cup of glögg on a cold day that’s for sure. Thanks for stopping by and have a very Happy Holiday over your way.
Lorraine @ Not Quite Nigella says
I’ve never tried a Julbord but now I really want to! I’ll also save this post for when I want to do a delicious Scandi dinner! 😀
Ron says
Well, per Eha, you guys have the required ingredients for the Jansson’s frestelse med Lax as well as glögg at your local wine shops. That means your all set when that mood strike to have that Scandinavian dinner. Lorraine is there any Scandinavian restaurants in Sydney? Thanks for stopping by and Happy Holidays to you and Mr. NQN.
neil@neilshealthymeals.com says
Thanks for bringing your Swedish Christmas to us Ron! All the food sounded delicious and the pictures were stunning. I hope to enjoy a Julbord one day and I’ll certainly look forward to washing it down with a glass of glögg (or two) 😉 !
Ron says
Your very welcome and we hope you get an opportunity to experience a Julbord one day. But, you don’t have to wait until then to have a cup or three of glögg as the recipe in the post is easy to make. Thanks for stopping by Neil.
Loretta says
What a wonderful feeling of being full virtually. Just love to read and experience other cultures and you’ve given us a great overview here of Christmas in Sweden. I love mulled wine and also all the fishy bits and pieces you mentioned 🙂 I’ll be knocking on your door when we visit Sweden. My daughter visited for work earlier this year, her first words were “Mom, why did we not go to Sweden when we traveled in Europe?” Well, I guess there’s still time. Wishing you and Eva a great white Christmas and blessings and good health in the New Year.
Ron says
Loretta, if only we could survive on virtual food or at least those with high fat and calories. I say, make yourself up some glögg, pop a casserole of Jansson’s frestelse med Lax in the oven and you’ll feel like you’re here. You just let us know when you get over this way and I’ll be waiting for that knock. Eva and I are wishing you guys a joyous holiday season as well.
John / Kitchen Riffs says
I’ve heard of a Julbord, but didn’t know exactly what it was. Now I do! Ham, herring and merry — great description. Fun read, too — extremely enjoyable post. Thanks. And Happy Holidays!
Ron says
John, we’re glad to be able to help you know what Julbord entails. Thanks for the kind words and a very Happy Holidays to you and yours.
All That I'm Eating says
What a fantastic feast! So much to enjoy!
Ron says
The Julbord is fantastic and it’s coming in just a couple of days. Thanks for stopping by and taking time to comment.
Adina says
How interesting! I have never heard of the Julbord before, I love to learn new things especially when they are about food! We plan to make a caravan trip to Sweden and Norway next year, but I suppose there will be no chance of a Julboard in July. 🙂 But on the other hand I am not keen on being in a caravan in winter in Scandinavia… I did cook Jansson’s potatoes a couple of times, but always with anchovies, I have a weakness for them, that is why I chose to make the dish. But smoked salmon sounds delicious as well.
Ron says
Hi Adina – we’re glad you found our post interesting and were able to learn about the Julbord. Your planned summer caravan trip sounds lovely. We get tons of folks here in Skåne from Germany. Summer a great time to visit. No Julborads, but plenty of other food delights await you at that time. If you liked Jansson’s frestelse with anchovies, I’m sure you’ll like it with smoked salmon. Thanks for stopping by.
Alida @My Little Italian Kitchen says
This dish with salmon is very interesting and most of all it looks delicious! It is great to know your traditions and you take great care in each one of your posts, explaining things very well. Thank you and have a fantastic Christmas time and a wonderful new year!
Ron says
Oh, the Jansson’s frestelse med Lax is very delicious indeed. Thanks for your kind words and we’re glad you enjoy our posts. Have a wonderful Italian Christmas Alida.
Ashika | Gardening Foodie says
This is such a beautiful post, Ron. Thank you for sharing this great information…I love reading and learning about the different traditions and how other cultures embrace it.
Thank you for sharing…
Happy holidays and a very Merry Christmas to you and your family 🙂
Ron says
Your welcome for the share Ashika and we’re so glad you enjoyed the post. Hopefully, you enjoyed a great Christmas down your way and thanks for stopping by.
Frank says
I hadn’t heard about the Julbord but it looks like a wonderful tradition! On the other hand, I have had Jansson’s Temptation, way back during my Rome days, cooked by a Swedish office colleague, around the holidays. Other dishes, too, but I can’t remember now. Perhaps I did experience a mini-Julbord without even realizing it? It was nothing like the sumptuous spread depicted here, but I enjoyed it very much, along with a nice glass (or two…) of glog. A lovely time was had by all.
Merry Christmas to you and yours!
Ron says
Frank, it does sound as if you have experienced the spirit of the Julbord if not the event itself. We hope you had a wonderful Christmas full of family and good food. Thanks for stopping by and taking time to comment.
Jas @All that's Jas says
That is my kind of food! I like the thrill of trying a little bit of everything and savoring different flavors. That’s why I love buffet-style restaurants. Swedish julbord is even popular in my home country. As a kid, I always looked forward to “Sweedish table” as we call it. Looks like you had a wonderful Chrismas feast, Ron. Thanks for sharing your tradition. Merry Christmas to you and yours! xx
Ron says
With some of the Julbords all you can hold is a tiny bit of everything. Truth be know, I rarely make it past the first (fish) pass, with the exception of a serving of Jansson’s temptation. Interesting that you guys had a Sweedish table when young. What did have on it? I’m learning via your blog that there are similarities between Bosnian and Swedish cooking. Thanks for stopping by Jas and have a Great New Years.
Jas @ All that's Jas says
It’s not about what it is served per se, but how. So, instead of a sit-down dinner with the meal on the table, a buffet-style dinner with many different dishes is called the Swedish table. 🙂
Ron says
You know Jas your comment got me thinking. Of all the Julbords I’ve enjoyed, they’ve always been a buffet. During Christmas at some Swedish restaurants, you can get what’s called a Christmas plate, but that’s usually a lunch thing. I like it being called a Swedish table.
Kelly | Foodtasia says
Ron and Eva, it’s so fascinating reading about the Julbord! So many delicious dishes! I’m adding Aquavit on my things I’d love to do list. I’m curious to know whether the Julbord is served at home or mainly in restaurants. Getting all those dishes on the table would be quite a feat for the home cook!
Eva, your Jansson’s frestelse med Lax looks wonderful – so creamy and delicious! Potato dishes are a favorite on our table and I can’t wait to try yours!
Wishing you all the best for a joyous holiday season!
Ron says
Kelly, we’re so glad you enjoyed reading about the Swedish Julbord tradition. The Julbord is served at both home and restaurants. If you want the full meal deal and don’t have but a couple of mouths to feed, a restaurant Julbord is the best way to go. On the other hand, if you have 16 mouths to feed as my MIL did this Christmas you go all the way. As for having space for the plates of food, they’re all over the top of the counters and stoves. It’s a site to see. My MIL worked for days preparing for her (very successful) family Jul Brunch. Have a safe and Happy New Year.
Eva says
Hope you enjoy it as much as we did and have a safe and wonderful New Year’s Eve.
Eha says
Written on the second day of the year designated as 2019 . . . . Happy New Year Eva – thank you for reaching us during the past year . . . may I make a New Year’s wish at this late stage . . . . we love what your darling husband has to say, but could you somehow take the time to sit down at the keyboard sometimes also . . . one of my NY’s wishes . . . love Eha
Eva says
Happy New Year to you, Eha! We have enjoyed a wonderful Christmas holiday and tomorrow is back to work for me. This will give Chloe time to catch up on her snooze time, which has definitely been in short supply the last few weeks since she follows me around wherever I go, and Ron time to catch up on Lost in a Pot. I will check in on posts and try to write more often this year.
All the best,
Eva
Kathryn says
Ron and Eva – as always a sensational post! I am so glad I came across your lovely blog, which I think was via comments you left on Chef Mimi’s blog.
I loved experiencing your Christmas traditions, the history, photos, details and recipes are great…and your generosity is evident in your work, I now have a new blog to follow due to your ‘nod’ to Valentina….so thanks for that too…
Christmas is my most favourite time of year and celebration. I was raised very humbly but Christmas was always big so it is larger than life in my memories. Where as I was raised in an Australian family who observed a traditional English menu for Christmas, over the years I have adopted my own traditions to cope with the temperature (it was 35C on Christmas Day this year).
We start our repast with a large cheese board, which includes our favourite cheeses, ST Agur and d’Affinois, plus a nice cheddar and my homemade quince paste. We then move to the seafood course which has oysters, fresh prawns, crumbed prawns, gravlax and salt and pepper squid. After a break we then have main course, always a leg of ham, glazed or uncooked, cooked salmon, duck fat roast potatoes and several of my family’s favourite salads. For desert there is always home made ice cream (this year French vanilla and mince tart), fresh berries, mangoes and stone fruit and if any one can take it a semifreddo (this year white chocolate and pistachio.
I wish you and your family a very Happy New Year and thank you for the wonderful postings in 2018!
Ron says
Kathryn, I’m humbled by your comments-thanks so much. We’re sure glad you found us as well and us you. You know I was explaining to a friend in Australia that it’s always been hard for me to imagine Christmas in the Summer. But, now I get it as you guys have the heat but are blessed with the abundance of fresh produce we don’t have. And the thought of homemade ice cream at Christmas is fantastic. Your Christmas table sounds fantastic to me and one I’d set at any day. Do have a safe and hopefully cooler New Year.
Mason says
Hello, Ron! Jansson’s is indeed a delicious and heart-warming dish, a perfect antidote to all of the hyper-sweet stuff that’s most common on the menus this time of year. Also, I wanted to say that your version of Jansson’s Temptation Recipe is the best I’ve ever tried! I made this a few days ago and it turned out perfect!
Ron says
Hello Mason, We’re so glad you liked Eva’s version of Jannson’s it is tasty. Thanks for stopping by and Happy New Years.
Ciao Chow Linda says
Wow. That was some feast you showed us – and so different from how we celebrate with foods for the holidays in our household. So many delights and wonderful ideas. I know for sure I’ll be stealing that gingersnaps and blue cheese idea. Who’d have thunk?
Ron says
Linda, if you haven’t already, please do steal the gingersnap and blue cheese idea. I remember a few Christmas’ ago celebrating Christmas at our dear Italian friends home and it was grand. My favorite dish was a rice timbale stuffed with meatballs. I think it’s called Sartù di Riso alla Napoletana and one day I shall make it. Happy New Years to you and yours.
Karen (Back Road Journal) says
I hope your Swedish Christmas was everything that you hoped it would be. Your meal certainly sounds like it was wonderful. My wish is that your New Year will be filled with health, happiness, good food and good friends to share it with. Happy New Year!
Ron says
Karen, that so much for the good wishes and our Christmas was wonderful and white. Happy New Years to you and yours as well and may you have good health, peace and good fortune on your side of the pond.
Karin Anderson says
Our Swedish/Finnish friend invites us every year to her Glögg-Party on Christmas Day (wirh raisins and almonds), a really nice tradition that we are happy to participate in. The salmon casserole sounds great, I might give it a try.
Ron says
Karin, it’s so nice that you enjoy Glögg for Christmas with your friends. I bet you had some gingersnaps as well. The Jansson’s frestelse med Lax is yummy any time of the year, we hope you do give it a try and if you do let us know what you thought.
Chava Stark says
Hi Ron, I loved reading about Julbord. It’s always fun to read about other traditions. Sometimes I incorporate things into our own celebrations. I think the Frestelse Med Lax will see it’s day on our table soon!
Happy New Year to you both! Looking forward to more!
Ron says
And a big Happy New Year to you Chava. We hope the Jansson’s frestelse med Lax does make it to your table and that it’s enjoyed. Take care and thanks for stopping by.
Juliana says
Happy New Year Ron! I have never heard of Julbord, therefore it was a great learning about it. The potato dish sure sounds delicious…would love to try it…thanks for the detailed pictures.
Have a wonderful rest of the week!
Ron says
Hi, Juliana and Happy New year to you! We’re glad to have been able to share the Julbord tradition with you. The Jansson’s frestelse med Lax (potato dish) is quite delicious and we hope you give it a try. Thanks for coming by and taking time to comment.
Richard Nelson says
How wonderful to be brought back in time to my childhood. On Christmas Eve my family would gather together for our Christmas Smorgasbord. Many of the dishes you mentioned were present on my aunt’s sideboard, and under the food a beautiful Swedish tablecloth that a great aunt brought from Sweden with her. I will never forget one of the features one year was homemade headcheese that my grandmother made in her basement kitchen. I listened intently to stories of Sweden by my grandmother and her sister and brother, we all sang songs at the piano and then went out to Christmas Eve Service.
Today my partner and I continue the tradition scaled down of course with new foods and traditions joined for a lovely Christmas tradition.
Thanks for this wonderful posting.
Ron says
Richard, I am “väldigt glad” that this post brought back memories. I hope you and your partners Julbord was wonderful this year.
Take care!
Barb says
Thanks for a wonderful post! Merry Christmas to you and Eva!
Ron says
Thanks, Barb…
Eha Carr says
Just found your ‘non-post’ twixt my business mail1 Huge laugh and enjoyment – – oh yes, have reread and am thinking of Eva and you and eager naturally to see what you have planned in the New Year! Meanwhile all the blessings of the world and the warmest of hugs foe now1
Ron says
Thanks for the comment Eha and a belated Happy New Year…
Ronit says
Beautiful tasty tradition!
I recall our discussion about the special fish needed to prepare this dish when you first posted it. Since then, I haven’t found the right fish, so it’s great to know that it works well with smoked salmon. I’ll give it a try soon. 🙂
Ron says
Thanks for reading and I hope you do try the dish.
Bernadette says
What a beautiful spread of food. The cook must start days ahead in order to prepare so many different dishes. I may try my hand at the potato casserole. Thanks for sharing your beautiful traditional Christmas celebration.
Ron says
Hi Bernadette, I’m glad you enjoyed the post…
Susan says
What a beautiful feast, Ron! Here we can only get herring in wine sauce or a cream-based sauce in jars. We love to have herring and smoked fish on Christmas Eve with champagne. Hope you had a wonderful Christmas and a Happy New Year to you and Eva!
Ron says
Hi Susan,
Yep most of the herring they sell in the US is more the German type (which is good), but different than Swedish sil. Scandinavian herring (sil) is sweeter.
You might try Ikea (food department) next time you’re around one, they usually have pickled herring…
Liz says
I remember this one from 2018. It looks like a grand feast and a wonderful way to finish the year. Happy New Year Ron
Ron says
Thanks, Liz,
Happy New Year to you as well…
Pauline McNee says
Such an interesting post Ron with very enticing photos. Your foods are out of this world for me, amazing. An Aldi is being built where we live now, so I have high hopes. No Ikea though.
Pauline McNee says
All of these recipes look delicious and perfect for when we celebrate Christmas in July, just so we can experience a cold Christmas, no snow though. I’m running late this year with reading everything, blaming the cyclone, so I Just know you had a great Christmas.
Ron says
Thanks, Pauline, we did have a wonderful holiday. I’m afraid I’m running late replying to comments as well. I guess one is allowed in their retirement years…