Believe it or not, at this time tomorrow, I will be in Italy for two weeks! That will be a whole different type of food adventure - especially our visits to Bologna and Parma in the Emilia Romagna region. I am looking forward to seeing the Christmas markets and enjoying the country at a quieter, less touristic time of the year.While I am away, I will leave you with some Finnish Christmas recipes to contemplate... The Virtual Finland web site has posted their Christmas site, including a page of recipes, which you can find here.
The measurements for these recipes are in cups, teaspoons and tablespoons, so there is no need to do metric conversions. Some that look particularly good to me include:
Glögg -- This warm, mulled wine always reminds me of the wonderful Christmas Eve parties at the home of a family friend, complete with an authentic Swedish smorgasbord
The dark, Christmas bread which includes rye and graham flours, as well as caraway seeds, orange peel and "dark syrup" (which I am assuming is molasses)
The Gingersnaps or "Piparkakut"
and the Prune Christmas Tarts or "Joulutortut"
On the savory front, the freshly salted salmon looks interesting -- a sort of gravlax, I would say. And of course the baked ham.
I think I will stay away from the Baked Lutefisk and the Liver Pate, even if they are traditional! When I return, my kitchen will become busy once again! Enjoy the quiet days of Advent... Peace.
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