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Joulupöytä
''Joulupöytä'' (; translating to "Yule table") is the traditional assortment of foods served at Christmas in Finland. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham (meat), ham, which is eaten with Mustard (condiment), mustard. The ham is served with beetroot-carrot-potato-salad called rosolli, mushroom salad and casserole (''laatikko'') made with swede, carrot or potato or all three kind of casseroles, occasionally also a liver casserole. Gravlax and herring is also often served, and sometimes lutefisk (lipeäkala) along with boiled potatoes, peas and ryebread. Christmas dessert consists of prune jam tarts, gingerbread and rice porridge with plum kisel. The traditional dessert beverage is alcoholic or non-alcoholic mulled wine (''glögi'' in Finnish language, Finnish). Dishes Most popular dishes in Finnish Christmas table are: *Christmas ham with Mustard (condiment), mustard *Lanttulaatikko, Rutabaga c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosolli
In Finnish cuisine, rosolli is a salad eaten mostly as a cold side dish, in particular as part of the traditional Finnish Christmas meal. Overview Rosolli is made of cooked, diced root vegetables, especially beetroot, carrot and potato, often combined with one or more of pickled cucumber (of either the vinegar or brine type), raw onion and apple. Variations may also include additional ingredients such as pickled herring or boiled egg, in which case the salad is more likely served as a starter (appetizer) rather than a side dish to a main course. Rosolli is often served with a dressing made of whipped cream or a soured cream product available in Finland called '' kermaviili'' (being a type of viili made with sour cream), laced with vinegar or the pickling liquid of beetroot, which also colours the cream pink. Similar dishes are found throughout northern Europe, from the Low Countries across Scandinavia to Russia. Especially the Russian '' vinegret'' is very similar to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lanttulaatikko
Lanttulaatikko or kålrotslåda (''swede casserole'') is a rutabaga, swede (rutabaga) casserole that is a traditional Christmas dish in Finnish cuisine, Finland. It is usually served with other casseroles at the Joulupöytä, Christmas table as a side dish to ham, fish or other meats. Traditional ''lanttulaatikko'' is made of boiled and mashed swede, sweetened and enriched with a mixture of bread crumbs, egg, cream, treacle, butter, and seasoned with salt and various spices (such as ginger, cinnamon and nutmeg). This mixture is placed in a casserole dish, often with a decorative pattern forked over it (or topped with more bread crumbs). It is then baked in a low oven at for an hour and a half. See also * List of casserole dishes * Porkkanalaatikko * Maksalaatikko References {{Christmas Christmas food Finnish cuisine Brassica dishes Vegetarian cuisine Casserole dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joulutorttu With Coffee And Glögg
A (, lit. "Yule tart", ; sometimes known as , "star tart") is a Finnish Christmas pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastries can be in other shapes and apple used in place of the prune jam. s are mostly made in Finland but also in Sweden. In 2020, a company that sells the dough estimated that the average Finn eats about 18 pieces of each year. See also * List of pastries pastry, Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. The six basi ... * References External links * * Finnish cuisine Christmas food Plum dishes Pastries {{Finland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Ham
A Christmas ham, or Yule ham, is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. The tradition of eating ham is thought to have evolved from the Germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the Norse god Freyr during harvest festivals. Nordic traditions The centerpiece of the cold cuts section of a traditional Swedish Christmas smörgåsbord (at Christmas called " julbord") is a large Christmas ham (a cured ham which has been boiled or baked, then coated with a mixture of egg, breadcrumbs and mustard, browned in the oven). American traditions , Americans purchase about as much ham as turkey around the holiday season. Ham began being mentioned as a Christmas dish in around 1900, and started growing in popularity in about 1960. The holiday ham began being promoted by Armour & Company in 1916 as part of its marketing efforts for its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sauce
White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France as well as the flag of monarchist France from 1815 to 1830, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek temples and Roman temples were faced with white marble, and beginning in the 18th century, wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver Casserole
Liver casserole (, ) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam. It is also sold ready-to-eat and eaten as an everyday food, and appears commonly in school lunches. In 2011, a Gallup poll of 299 schoolchildren found that liver casserole was the least liked dish in the school menus. Nevertheless, it remains as a popular convenience food. Traditionally maksalaatikko was eaten at Christmas but these days it is rather seen as a year-round daily dish. See also * List of casserole dishes * Porkkanalaatikko * Lanttulaatikko * Chopped liver Chopped liver (, ''gehakte leber'') is a liver pâté popular in Ashkenazi Jewish cuisine. This dish is a common menu item in kosher Jewish delicatessens in Britain, Canada, South Africa, Argentina and the United States. Preparation and servin ... * References External links Liver casserole recipe in English Casserole dishes Finnish cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karjalanpaisti
The Karelian hot pot (British) or Karelian stew (US) ('';'' ; ; ) is a traditional meat stew originating in the region of Karelia. It is commonly prepared using a combination of pork and beef, but elk or lamb can also be used. Along with the Karelian pasties (), it is the most widely recognized Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid . In a similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners (MTK) and the Finnish Ministry of Agriculture and Forestry in autumn 2016, Karelian hot pot took second place, losing to rye bread. The hot pot is typically seasoned with black peppercorns, salt, bay leaves and allspice. Common vegetables such as carrots, onions, and root vegetables are acceptable additions to the stew. Like most other Karelian foods, the Karelian hot pot is traditionally brais ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipeäkala
''Lutefisk'' ( Norwegian, in Northern and parts of Central Norway, in Southern Norway; ; ; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish (air-dried whitefish), or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feasts Norwegian julebord, Swedish julbord, and Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish, a process known for millennia.Erica JanikScandinavians' Strange Holiday Lutefisk Tradition '' Smithsonian'', 8 Decemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schnapps
Schnapps ( or ) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits. The English loanword "schnapps" is derived from the colloquial German word ''Schnaps'' (plural: ''Schnäpse''), which is used in reference to spirit drinks. The word ''Schnaps'' stems from Low German and is related to the German term "''schnappen''", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e., a shot glass). European The German term ''Schnaps'' refers to "any kind of strong, dry spirit", similar to how '' eau de vie'' (water of life) is used in French, '' aguardiente'' (burning water) in Spanish, or ''aguardente'' in Portuguese. ''Obstler'' An ''Obstler'', or ''Obstbrand'' (from the German ''Obst'', fruit and ''Brand'', brandy), is a traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Herring
Pickled herring is a traditional way of preserving herring as food by pickling or Curing (food preservation), curing. Most cured herring uses a two-step curing (food preservation), curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brining, brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaf, bay leaves, raw onions, and so on. Additional flavourings include sherry, Mustard (condiment), mustard and dill, while other non-traditional ingredients have also begun being included in recent years. Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popular in parts of Canada such as British Columbia and Newfoundland. It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring is one of the Twelve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koskenkorva Viina
Koskenkorva Viina (also known simply as Koskenkorva or ''Kossu'') is a traditional clear spirit drink (38%) in Finland, produced by Anora Group at the Koskenkorva distillery in Ilmajoki and bottled in Rajamäki, Nurmijärvi. The grain (barley) alcohol is produced using 200-step continuous distillation designed to produce high-purity industrial ethanol. The drink is produced by diluting this alcohol with spring water and a very small amount of sugar. Although commonly called a vodka in English, in Finland it is not called a "vodka", but ''viina'' (see brännvin), although the word "vodka" is found in the label due to EU regulations. Koskenkorva Vodka is the same beverage (but with 40% or 60% alcohol instead of the traditional 38%) without the added sugar, intended for foreign markets, but sold in Finland also. Besides the standard 38% near-unflavored there are several variants of Koskenkorva on the market, most notably the famous Salmiakki Koskenkorva, better known as Salmi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
