For most Americans, Feb. 2 is Groundhog Day — when, according to folklore, a groundhog seeing or not seeing its shadow foretells whether winter will continue six more weeks or end soon.
But Feb. 2 is also Candlemas, celebrated since ancient times as the middle of the winter season, halfway between the December solstice and the March equinox.
For Anglican, Roman Catholic and some other Christians, Candlemas marks the presentation of the infant Jesus at the temple and the end of the holiday season, 40 days after Christmas.
Whatever the tradition, it’s a festival of light and candles, illuminating the darkest, coldest nights of the year in the Northern Hemisphere.
Thinking about food for a contemporary Candlemas, we came up with a buffet menu that recalls Scandinavian holiday celebrations.
Dill-cured salmon is a tradition at many meals. Thin potato-dough Norwegian pancakes, called lefse, are a wonderful way to serve the salmon, along with fresh dill and sour cream. On the side, a winter salad that brings together tangy pickled beets, horseradish and tart apples.
For dessert, and good fortune, a Swedish-style crème brulee rice pudding with dried fruits and almonds. And for an evening of toasts, aquavit, a vodka drink that gets its unique flavor from spices and herbs such as caraway and dill and is often served encased in ice.
Round out the smorgasbord with the likes of Swedish meatballs, cured meats and hearty cheeses and ginger cookies. And, of course, serve it in a room filled with candles, for a bright feast worthy of Candlemas.
Recipes
These recipes for Candlemas make up a buffet menu that recalls Scandinavian holiday celebrations. Serve it with plenty of candles on the table and around the room, and toast with aquavit and beer.
Credit: Renee Brock
Credit: Renee Brock
Aquavit
Aquavit gets its unique flavor from spices and herbs, mainly caraway and dill. Traditionally served very cold, presented encased in ice, with a beer chaser. While its medicinal properties might be exaggerated, it is considered a digestif.
1 liter unflavored vodka
4 tablespoons caraway seeds
2 tablespoons fennel seeds
1 tablespoon juniper berries
1 large sprig fresh dill
Drain off ¼ cup of vodka from the bottle and set aside. Add caraway seeds, fennel seeds, juniper berries and dill. Place in freezer and allow to cure for 48 hours. After 48 hours, strain out the herbs and return to the bottle. Replace the ¼ cup of vodka.
Serve cold in small glasses.
For a decorative display, place bottle in a ½-gallon milk carton. Fill halfway with water and add flowers and sprigs of dill. Fill to the top and freeze. When frozen, cut away the carton and wrap the base in a cloth napkin or tea towel.
Makes 1 liter
Per 1 1/2-ounce serving: 100 calories, trace protein, trace carbohydrates, no fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.
Credit: Renee Brock
Credit: Renee Brock
Gravlax
Originally, Nordic fishermen salted salmon and buried it in the sand to cure when they came in from their catch. Today, it’s easier to bury it in a marinade in the refrigerator. The same method can be used with any fatty fish, such as Arctic Char. Herbs and spices can also be customized to taste.
2 pounds center cut wild salmon, skinned and pin bones removed
1 large bunch of dill, washed and dried
½ cup kosher salt
½ cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon fennel seeds
Cut the salmon in half crosswise and place one piece in a deep dish. Place half of the dill on top. Combine the salt, sugar, peppercorns and fennel seeds and sprinkle half of the mixture on top of the fish. Place second piece of salmon on top, then the rest of the dill and spice mixture and cover with plastic wrap. Place a second dish on top and weigh down with heavy cans.
Cure in the refrigerator for 3 days, basting with juices every 12 hours.
After 3 days, remove from the refrigerator, wipe off the curing ingredients, pat dry and wrap in plastic wrap until ready to serve.
To serve:
Slice on the bias as thinly as possible. Freezing the salmon for 5 minutes will make this easier. Sprinkle with chopped dill. Serve with sour cream, lefse or thinly sliced brown bread.
Makes 2 pounds
Per serving: 140 calories (percent of calories from fat, 26), 23 grams protein, 3 grams carbohydrates, trace fiber, 4 grams fat (1 gram saturated), 57 milligrams cholesterol, 782 milligrams sodium.
Lefse
Lefse are the tamales of Norway in the sense that they are made en masse, assembly line style, before gatherings and celebrations. For best results, be sure to use a hot, dry skillet, and cold, thin dough.
4 cups russet potatoes, peeled, boiled until fork-tender and riced
¼ cup butter, melted
½ cup heavy cream
1 teaspoon salt
1 ½ cups flour plus more for rolling out the dough
¼ cup melted butter for serving
In a medium bowl, combine the riced potatoes, butter and cream. Cool in the refrigerator overnight.
The next day, add the salt and flour. Form into golf ball-size balls and return to the refrigerator for one hour or longer.
Divide the dough into 24 balls, rolling in your hands until smooth. Return to the refrigerator to stay cold. Keeping the dough well-chilled is key to rolling them out.
Set a cast iron skillet or flat grill pan over medium-high heat.
Dust your work space lightly with flour. Roll one of the rounds of dough in the flour and then press it into a thick disk with the heel of your hand. Working from the center out, roll the dough into a thin circle, using more flour as needed.
Transfer to the hot skillet. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer to a baking sheet in a warm oven while cooing all of the lefse.
Serve right away, or keep at room temperature. To store, refrigerate for up to 3 days or freeze. Reheat in a warm oven or microwave.
Makes 24 pancakes
Per pancake: 102 calories (percent of calories from fat, 52), 1 gram protein, 11 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 17 milligrams cholesterol, 131 milligrams sodium.
Scandinavian Beet and Apple Salad
This classic winter salad brings together pickled beets, horseradish and tart apples for a sweet and sour complement to cured fish and hearty meats.
2 jars pickled beets, drained and diced
2 Granny Smith apples, peeled (if desired) and diced
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon horseradish
salt, pepper, lemon juice to taste
chopped chives, for garnish
In a medium bowl, combine beets, apples, mayonnaise, sour cream and horseradish. Season with salt, pepper and lemon juice. Cover and refrigerate for 4 hours. Add additional sour cream and mayonnaise if needed to create a pale pink color. Garnish with chives.
Serves 6
Per serving: 109 calories (percent of calories from fat, 41), 1 gram protein, 15 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), 4 milligrams cholesterol, 204 milligrams sodium.
Crème Brulee Rice Pudding With Dried Fruits and Almonds
Swedish rice pudding or “julegrot” is a holiday staple with almonds signifying good fortune. Leftovers make for a nice, hearty breakfast. Other grains such as barley or farro may be substituted.
3 tablespoons sugar
1 cup jasmine rice
2 cups milk
1 cup cream
1 tablespoon vanilla
1 cup mixed dried fruit such as cranberries, sour cherries, apricots
1/4 cup sliced blanched almonds
½ cup sugar
whipped cream, to serve
fresh berries, to serve
Place the sugar, rice, milk, cream, vanilla, and cinnamon in a deep pot and heat gently. Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Fold in the dried fruit and transfer to an ovenproof serving dish.
When ready to serve: Sprinkle the almonds and ½ cup sugar over the top and place under the broiler until lightly caramelized.
Serve warm with whipped cream and fresh berries.
Serves 8
Per serving: 317 calories (percent of calories from fat, 32), 6 grams protein, 49 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 31 milligrams cholesterol, 46 milligrams sodium.
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